Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

VPH 123 LAB.2 > MILK > Flashcards

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
Q

some bacterial contaminants of the milk can attack the milk sugar (____) to form acid

A

lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

primary

acid produced.

A

lactic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

a dye which is colorless in acid environment and changes to red in alkaline solution

A

phenolphthalein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

natural constituents of milk making it slightly acidic

A

protein and phosphates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

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

A

true

30
Q

acidity test is used to ascertain large amount of lactic which reduces milk heat stability, and thereby its suitability for milk product manufacture.

A

titratable acidity test

31
Q

Normal milk acidity ranges from _____ to ___ lactic acid

A

0.10% to 0.20%

32
Q

Values ___ and above should be rejected for pasteurization as it will clot in the pasteurizer.

A

0.25%

33
Q

The acidity is due to ____, while alkalinity to ____

A

hydrogen ions (H+)
hydroxyl ions (OH-)

34
Q

is a measure of quantity of acid present

A

titratable acidity

35
Q

is a measure (numerically inverse) of intensity of that acidity

A

pH

36
Q

The pH of the milk is dependent on the ____ concentrations in the milk

A

hydrogen ion

37
Q

The pH meter is standardized using ___solutions. T

A

standard buffer

38
Q

Normal cow’s milk has a pH of

A

6.5-6.8

39
Q

tests done in the dairy farm or dairy plant’s laboratory

A

routine tests

40
Q

routine tests can only be done on raw milk

A

false

41
Q

Routine tests of raw milk consist of the following

A

DMC, TPC, presumptive Coliform test, dye reduction, Determining of keeping quality of the milk

42
Q

Routine test on pasteurized milk consist of the following

A
  1. Phosphatase test
  2. Coliform Test
  3. Methylene Blue Reduction test
43
Q

most used micro exam in milk

A

TPC

44
Q

no single method could give the total viable population in milk.

A

true

45
Q

The average number of bacteria is per microscopic field is determined after examining 5 and 40 fields.

A

50

46
Q

Grade A raw milk should not have more than

A

100k/mL

47
Q

Grade A pasteurized milk should have a count of not more that

A

20k/mL

48
Q

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.

A

TPC

49
Q

other factors influence the reduction time

A

bacterial growth phase
generation time
presence of somatic celsls

50
Q

he decoloration is due to the reduction of methylene blue (blue color) to

A

leucomethylene

51
Q

is an indirect method of bacterial count and ability of the bacteria to propagate

A

MBDR

52
Q

Because of the unknown lag phase and generation time, the reduction time is a good measure of the initial bacterial index

A

poor measure

53
Q

commonly used to assess the keeping quality of producer’s milk.

A

dye reduction test

54
Q

rhe lower the bacteria present in a given milk sample, the longer it will take to reach a count of 50-100 million

A

true

55
Q

milk rich in somatic cells have a longer reduction time

A

shorter

56
Q

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.

A

double quantity of microorganism is present

hypoxanthin dehydrogenase

57
Q

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

A

after only

58
Q

Coliform test is performed on producer milk as well as during the transport of milk.

A

falase - not done

59
Q

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.

A

true

60
Q

number of colonies per ml of satisfactory grade coliform values

A

<5

61
Q

number of colonies per ml of not quite satisfactory grade coliform values

A

5-30

62
Q

number of colonies per ml of unsatisfactory grade coliform values

A

> 30

63
Q

test to detect presence of chlorine-containing substances such as hypochlorites and chloramines.

A

wode’s

64
Q

In Wode’s test, ___ is added to the sample, and would result to the liberation of ___ if present

A

hydrochloric acid

chlorine,

65
Q

The chlorine could then react with ____ that could result to free iodine.

A

potassium iodide

66
Q

tests for milk adulteration

A

indole/iodine test
resorcinol
hehner

67
Q

Test used to detect starch/rice-wash in milk.

A

indole/iodine

68
Q

Test used to detect the addition of coconut in milk.

A

resorcinol

69
Q

Test to detect the presence of formaldehyde in the milk.

A

hehner

70
Q

indicates the presence of formaldehyde. (positive rxn)

A

yellowish colored middle

VPH 123 LAB.2 (3 decks)

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