milk

Question 1

general water:

Answer 1

88%

Question 2

general dry matter/solid

Answer 2

12-16%

Question 3

general solid non fat

Answer 3

8 - 9 %

Question 4

COW
Protein: 
casein: 
whey:
(Fat globule membrane protein)

Answer 4

3,5%
2,8%
0.7%

(0.7%)

Question 5

general Fat:

Answer 5

3,3-6,1 %

Question 6

general lactose:

Answer 6

4,5-5% cow 4,8, eq 8

Question 7

general salt and minerals

Answer 7

0,6-0.8 %

Question 8

Cl / lactose ratio

Answer 8

Cl (mg/100mg) / lactose (g/kg) = opt 1,7 -2,2

<2.2 mastitis

Question 9

pH milk cow

colustrum

Answer 9

6,5-6,7

<6

Question 10

Milk ph mastitis

Answer 10

> 7,5 (7) due to movement of blood components

Question 11

Titrable acidity: bulk milk sample

Answer 11

6,2 -7.8 degree using SH

Question 12

SH

Answer 12

6.2-7,8

Question 13

TH

Answer 13

Normal milk 17 Th

Question 14

Quality criteria raw sheep/goat milk reg 853/2004

Answer 14

plate count at 30 degree, < 1 500 000 rolling geometric average

If without treatment < 500 000

Question 15

Ph sheep milk

Answer 15

6.5-6.8

Question 16

Quality criteria raw COW milk reg 853/2004

STANDAR PLATE COUNT

Classic culture method

Answer 16

FBO ensure
- plate count at 30 degree (pr ml) <100 000
rollin geometric average over a 2 month period with at least 2 samles pr month

• SCC <400 000
  rollling geometric average over a 3 month period with at least one sample pr month

Question 17

Temp requirments milk reg 853/2004

Answer 17

<6 degree (immediatley after milking 4?)

Question 18

Pasturization milk HTST:

Answer 18

min 72 C for 15 sec

show negativ reaction to ALP

Question 19

Pasturization milk LTLT

Answer 19

63-65 C for 30 min

show negativ reaction to ALP

Question 20

Sterilization of milk

Answer 20

115 degree for 10-20 min
140 degree 3-4 sec
kill all pathogen

Question 21

Quality criteria milk (for sale)

freezing:

Answer 21

-0.52

Question 22

Quality criteria milk (for sale)
milk constitiuents
- protein
- fat

Answer 22

protein
min 28 g/l

fat
min 36g/l

Question 23

Quality criteria milk (for sale)

fat free dry matter

Answer 23

8.5%

Question 24

UHT

Answer 24

135 degree

Question 25

Psycotropic bacteria CFU

Answer 25

Pseudemonas, listeria able to grow temp below 7 degree < 50 000 CFU/ml CZ standard

Question 26

Coliform bacteria CFU

Answer 26

E.coli, klebsiella, proteus, serratia CFU <1000 CFU/ml indicates fecal contamination and poor milk hygiene, can cause mastitis

Question 27

Enterococci cfu

Answer 27

no limit CZ standard

Question 28

Staphylococcus aureus cfu

Answer 28

main pathogen mammary gl. 500 CFU/ml

Question 29

Milk enzyme utilisation

Answer 29

- preservation: superoxide desmotase - thermal history: alkalinephosphatase - animal health (mastitis): catalase, plasmin - antibacterial effect: lysozyme, lactoperoxidase, lactoferrin

Question 30

milk consumption

Answer 30

highest 150kg year - europe, north america

Question 31

milk nutrition human

Answer 31

20-30% protein in diet 15% lipids 80% food calcium

Question 32

lactulose

Answer 32

milk heat treated | growth factor bifidobacterium - probiotic

Question 33

milking vaccum

Answer 33

liner vaccum beneath the teat during milking time 32-40 kPa - most important

Question 34

milking machine ISO

Answer 34

5707 and 6690

Question 35

Milking pulsation

Answer 35

milking phase suction B in ms | rest phase D massage in ms

Question 36

Handling of milk after milking

Answer 36

- filtration —> remove impurities - chilling: cf. question 11 - storage: clean place, specifically designed and equipped - transport: < 10°C cisterns of 8 000-22 000 litters labelled with “milk”

Question 37

milk fat content mastitis

Answer 37

increase total fat content - milk fat globules suceptible to action of lipase enzyme (hydrolysis TAG) high free FA, organoleptic defect, especially rancid flavour

Question 38

milk protein content mastitis

Answer 38

increase, blood born protein - serum albumin, Ig, transferin Decrease casein, a-lactablumin, b-lactoglobulin due to inflammation of udder

Question 39

milk enzyme mastitis

Answer 39

increased | catalase, lysosyme, lactoperoxidase

Question 40

mastitis bacteria

Answer 40

up tp 10 000 000 CFU/ml

Question 41

Determination mastitic milk | LACTOSE

Answer 41

physiological value; 4,5-5% mastitis: <4.6 method: polarometric

Question 42

Determination mastitic milk | chloride

Answer 42

normal: 90-110 mg/100 g mastitis: >140 mg/100 g

Question 43

Determination mastitic milk | CONDUCTIVITY

Answer 43

physiological : 0.4 - 0.5 s.m | mastitic milk: >0.6 s.m

Question 44

Determination mastitic milk | CATALASE

Answer 44

milk sample add 3 drops H202 -> foam present = POSITIV

Question 45

lactose syntesis enzyme

Answer 45

``` A = galactosyltransferase B = a- lactalbumin ```

Question 46

Lactoferrin + lactoperoxidase + lactofferin structure

Answer 46

glycoprotein, high affinity iron

Question 47

lactoperoxide small anti-bacterial activity - need precense of...

Answer 47

hydrogen peroxide + thiocyanate - catalyse ocidation of hypothiocyanate = inhibit bacterial mtb used in country where not possible to cool milk immediately after milking, adding hydrogen peroxide

Question 48

casein structure

Answer 48

casein micelle, micelle formed by ca,P,mg

Question 49

Microbial anaylysis milk product Microscopic analysis -

Answer 49

DMCC | Direct microscopic clump count