Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

VPH > L25: OPOAO > Flashcards

L25: OPOAO Flashcards

1
Q

Who performs dairy hygiene inspections?

A

FSA inspectors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is wet curing?

A

Brine injections

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What % of salt is used?

A

1-5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Above what % salt is shelf-stable?

A

Over 5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What microbes do nitrites inhibit?

A

Spore forming

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is a disadvantage of nitrites?

A

Form toxic nitrosamines while frying

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What other food factors do nitrites affect?

A

Stabilises pigment, influences flavour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How do phosphates work?

A

Water retention agents

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the usual form of phosphates used?

A

Alkaline polyphosphates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How does lipid oxidation affect microbial growth?

A

Less lipid oxidation = less microbial growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How do erythorbic or ascorbic acids affect nitrosamines?

A

Promote nitric oxide so less nitrosamines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How can corn syrup act as a preservative?

A

Water binding properties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is difference between a seasoning and a flavouring?

A

Seasonings modify flavour, flavourings strengthen specific flavours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are two examples of meat tenderisers?

A

Salt and some proteolytic enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is nicin used for and how does it work?

A

Bacteriocin used in casings or packaging material

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What do antioxidants prevent?

A

Lipid oxidation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are some examples of antioxidants?

A

Citric acid, polyphosphates, EDTA, natural ingredient from rosemary

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is important when using an acidifier?

A

Timing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is added to “raw meat fermented sausages”?

A

Salt, lactic acid bacteria, sugars, nitrite, spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What temperature are raw meat fermented sausages fermented at?

A

15-30 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What prevents Salmonella and staph aureus in raw meat fermented sausages?

A

Salt, fast initial acid, drying, maturing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What prevents Clostridium in raw meat fermented sausages?

A

Nitrites

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What prevents E Coli in raw meat fermented sausages?

A

High initial temperature and long drying

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

In which countries is raw cows milk allowed?

A

UK but not Scotland

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
What objects are responsible for most of the contamination of raw milk?
Milk handling eqipment
26
What objects are responsible for most of the zoonoses of raw milk?
Udder (and rodents and foreign bodies)
27
What is the max milk temperature is daily collection?
8 degrees
28
What is the max milk temperature if collection is every other day?
6 degrees
29
What 7 factors is milk tested for?
Protein, butterfat, lactose, SCC, microbial quality, antibiotic residues, water
30
Which 4 factory determine milk quality?
Protein, butterfat, lactose, SCC
31
How are antibiotic residues tested for in milk?
ELISA
32
How is water content tested for in milk?
Freezing point
33
In raw cows milk, what is the maximum plate count at 30 degrees?
<100,000 per ml
34
In raw cows milk, what is the maximum somatic cell count at 30 degrees?
<400,000 per ml
35
If unpasteurised, what must the plate count be below?
<20,000
36
If unpasteurised, what must the coliform count be below?
<100
37
In raw other species milk, what is the maximum plate count at 30 degrees?
<1,500,000 per ml
38
If processed without heat (some cheeses), what must the plate count be below?
<500,000 per ml
39
What do milk buyers use as a measure of quantity?
Bactoscans
40
What amount of water and temperature do you need when cleaning a milking unit?
10-15L per milking unit at 85 degrees at the start and no less than 50 degrees at the end
41
What amount of water and temperature do you need when cleaning a milking unit with acidified boiling water?
14-18L per unit starting at 96 degrees and all parts of equipment must reach 77 degrees for at least 2 minutes
42
What temperature and time is pasteurisation?
72 degrees for 15 seconds
43
Which two tests must milk have following pasteurisation?
Microbiological assessment and phosphatase test
44
What temperature must milk be for chilled storage?
Less than 6 degrees
45
How can you modify curd when making cheese?
Heat, pressure, ripening ferments, special moulds, seasoning
46
What are the three types of cheese?
Hard, semi-hard, soft
47
Which kind of cheese can be with or without gas holes?
Very hard
48
What are two ways of ripening semihard cheese?
Moulds (Roquefort) or bacteria (Brick)
49
What are two ways of ripening soft cheese?
Bacteria (limburger), mould (camembert) or unripened (cottage)
50
How soon must milk be treated or processed if refrigerated below 6 degrees?
36 hours
51
How soon must milk be treated or processed if refrigerated below 4 degrees?
48 hours
52
How soon must buffalo, ewe or goats milk be treated or processed?
72 hours
53
What does thermisation do?
Improves the keeping quality before processing, but does not destroy pathogens
54
What temperature and time for thermisation?
57-68 for 15 seconds
55
What must starting cfu/ml be for thermisation to work?
100,000 cfu/ml
56
What do you not need to do when making soft cheese?
Heat
57
What happens during curd preparation to make soft cheese?
Add blue moulds e.g. penicillium
58
How are curds ripened?
Salted or brined
59
What temperature, humidity and time are curds ripened for?
10 degrees and 95 humidity for 60 days
60
Which test ensures effective pasteurisation?
Phosphatase test
61
Why must you rotate stock and check acid development in cheese?
Slow acid development may result in bacterial proliferation
62
What is one problem that can happen during ripening?
Overgrowth of contaminants
63
What are three common cheese contaminants?
Salmonella, Listeria, Staph enterotoxins
64
What does rennin do?
Coagulates the casein of milk and forms an insoluble calicum complex
65
How can you harvest rennin?
Blumenthal process, HCl process, Keil process
66
Why are enzyme combinations used with rennet?
Low proteolytic activity
67
How much of milk is made into cream and butter?
1/3
68
What % salt is added to cheese?
10-13%
69
What are three ways salt improves keeping quality of cheese?
Reduces microbial growth, inhibits yeast and mould, inhibits proteolytic and lipolytic organisms
70
How do you disinfect fruit before opening?
Dip in 336ppm chlorine for 2 mins before opening
71
What diameter filter do you use for butter?
0.1mm
72
Above what concentration lactic acid do caseins coagulate?
Over 1g/100ml
73
How does cooling affect fermentation?
Halts
74
From which pH is the base stirred?
4.6
75
What is the ideal pH of a fermentation starter culture?
4.2-4.3
76
How long does fermentation take to form a bio-product?
4-5 hours
77
How long does fermentation take to form a mesophilic product?
12-16 hours
78
What does the flavour of butter come from?
Milk components esp fat and products of certain bacteria eg Strep lactis
79
How can emulsion of water in fat allow bacterial growth?
Low moisture should prevent, but if emulsified there is still sufficient water and soluble food so growth can occur between the fat globules

VPH (32 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions