MILK Flashcards

1
Q

Can indicate pus, colostrum, or late milk

A

yellowish creamy

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

Can indicate the addition of water for adulteration or skimming

A

blue thin/ thin creamy

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

Milk is produced under unhygienic conditions

A

visible dirt and impurity

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

Can indicate fermentation by yeast

A

bubbs, coagu, why separation

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

Can also indicate mastitis milk or milk adulterated by flour and/or skim milk powder.
It can also indicate early spoiling

A

small white clot

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

Can indicate the presence of blood in the milk

A

red/pink

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

Can indicate sour milk or mastitis milk

A

large clots

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

Result of growth of acid-producing bacteria that reduces lactose to lactic acid.

A

acid flavors

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

characterized by sweet and sour smell, thin and waterish appearance could be a result of bacterial activity and storage in closed container without proper ventilation

A

blue souring

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

Pure bitter flavor is detected by taste only

A

true

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

rancid flavor is detected by taste only

A

both senses

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

___ taste is a result of peptonizing of milk by Streptococcus liquefaciens

A

bitter

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

is a result of lipolysis (deterioration) of fat

A

rancidity

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

like garlic, onion, beets, poorly made silage, as well as certain plants and pastures can
cause off-flavor milk

A

feed flavors

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

Suggest very slight oxidation as well as low solids and/or low-fat milk

A

flat flavor

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

Suggestive of malt. Result of the growth of bacteria??

A

Steptococcus lactis var. maltigenes

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

Sometimes described as “oily”, “stale”, “tallowy”, or “cardboard”

A

oxidized flavor

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

Associated with milk from cow in an advanced stage of lactation or mastitis milk.

A

salty milk

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

salty milk is caused by an increase in ____ and low in ___ levels

A

chlorine; lactose

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

Suggest mustiness, staleness and foul stable air

A

unclean flavor

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

Caused by Pseudomonas producing esters

A

fruity aroma

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

aIndicate the presence of capsule producing bacteria such as Aerobacter aerogenes

A

slimy milk

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

slimy milk is caused by bacteria ___

A

aerobacter aerogenes

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

why milk clots?

A

high acidity) or high protein percentage like colostrum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
some bacterial contaminants of the milk can attack the milk sugar (____) to form acid
lactose
26
primary acid produced.
lactic acid
27
a dye which is colorless in acid environment and changes to red in alkaline solution
phenolphthalein
28
natural constituents of milk making it slightly acidic
protein and phosphates
29
the addition of phenolphthalein to milk will not change the color of the milk rather the addition of an alkali like sodium hydroxide neutralizes the acid, and adding an excess amount will turn the phenolphthalein red
true
30
acidity test is used to ascertain large amount of lactic which reduces milk heat stability, and thereby its suitability for milk product manufacture.
titratable acidity test
31
Normal milk acidity ranges from _____ to ___ lactic acid
0.10% to 0.20%
32
Values ___ and above should be rejected for pasteurization as it will clot in the pasteurizer.
0.25%
33
The acidity is due to ____, while alkalinity to ____
hydrogen ions (H+) hydroxyl ions (OH-)
34
is a measure of quantity of acid present
titratable acidity
35
is a measure (numerically inverse) of intensity of that acidity
pH
36
The pH of the milk is dependent on the ____ concentrations in the milk
hydrogen ion
37
The pH meter is standardized using ___solutions. T
standard buffer
38
Normal cow’s milk has a pH of
6.5-6.8
39
tests done in the dairy farm or dairy plant’s laboratory
routine tests
40
routine tests can only be done on raw milk
false
41
Routine tests of raw milk consist of the following
DMC, TPC, presumptive Coliform test, dye reduction, Determining of keeping quality of the milk
42
Routine test on pasteurized milk consist of the following
1. Phosphatase test 2. Coliform Test 3. Methylene Blue Reduction test
43
most used micro exam in milk
TPC
44
no single method could give the total viable population in milk.
true
45
The average number of bacteria is per microscopic field is determined after examining 5 and 40 fields.
50
46
Grade A raw milk should not have more than
100k/mL
47
Grade A pasteurized milk should have a count of not more that
20k/mL
48
This method is especially suited in low bacterial densities sample such as pasteurized milk wherein most of the bacteria have been killed during the process.
TPC
49
other factors influence the reduction time
bacterial growth phase generation time presence of somatic celsls
50
he decoloration is due to the reduction of methylene blue (blue color) to
leucomethylene
51
is an indirect method of bacterial count and ability of the bacteria to propagate
MBDR
52
Because of the unknown lag phase and generation time, the reduction time is a good measure of the initial bacterial index
poor measure
53
commonly used to assess the keeping quality of producer’s milk.
dye reduction test
54
rhe lower the bacteria present in a given milk sample, the longer it will take to reach a count of 50-100 million
true
55
milk rich in somatic cells have a longer reduction time
shorter
56
If the reduction test is carried out on heat-treated milk, the reduction does not start until the ____is present, as the ____ of the milk was destroyed by the treatment.
double quantity of microorganism is present hypoxanthin dehydrogenase
57
Pasteurization supposedly kills all coliform bacteria in milk. Therefore, the presence of coliform bacteria in pasteurized milk is assumed to be acquired before and after pasteurization
after only
58
Coliform test is performed on producer milk as well as during the transport of milk.
falase - not done
59
Ice cream contains 12% saccharose. At such concentration, when ice cream is inoculated in the media, lactose negative but saccharose-positive bacteria can form acid and assume the characteristic appearance of coliform bacteria.
true
60
number of colonies per ml of satisfactory grade coliform values
<5
61
number of colonies per ml of not quite satisfactory grade coliform values
5-30
62
number of colonies per ml of unsatisfactory grade coliform values
>30
63
test to detect presence of chlorine-containing substances such as hypochlorites and chloramines.
wode's
64
In Wode’s test, ___ is added to the sample, and would result to the liberation of ___ if present
hydrochloric acid chlorine,
65
The chlorine could then react with ____ that could result to free iodine.
potassium iodide
66
tests for milk adulteration
indole/iodine test resorcinol hehner
67
Test used to detect starch/rice-wash in milk.
indole/iodine
68
Test used to detect the addition of coconut in milk.
resorcinol
69
Test to detect the presence of formaldehyde in the milk.
hehner
70
indicates the presence of formaldehyde. (positive rxn)
yellowish colored middle