Milk & Dairy Production

Question 1

What is Codex Alimentarius?

Answer 1

Global reference for food standards established by WHO (World Health Organisation) and FAO (Food and Agriculture Organisation)

Question 2

What’s the difference between milk, cheese and yoghurt?

Answer 2

Milk- water and fat
Cheese- more saturated fat and protein than milk- less carbohydrate
Yoghurt- lower lactose than milk

Question 3

What is the aim of Pasteurisation?

Answer 3

improve shelf life by destroying undesirable enzymes and spoilage bacteria

Question 4

What are the two types of Pasteurisation methods?

Answer 4

LTLT (low temp, long time)- 63 degrees, 30 mins
HTST (high temp, short time)- 72 degrees, 15 seconds

Question 5

In the UK, what is the preferred method of Pasteurisation- LTLT or HTST and why?

Answer 5

High temperature, short time- to reduce likelihood of Johne’s Disease surviving pasteurisation

Question 6

How do we determine that pasteurisation has been effective?

Answer 6

Alkaline Phosphatase Test- milk properly pasteurised is negative

Question 7

How does Extended Life milk differ from regular pasteurised milk?

Answer 7

Extended life milk- milk is filtered through a special membrane to remove even further bacteria and bacterial spores

Question 8

What is UHT milk?

Answer 8

Ultra high temperature sterilisation- carried out by direct mixing of steam with the milk
Then it is placed in aseptic packaging

Question 9

Spoilage organisms in milk are mainly…

Answer 9

psychotropic (can survive in a cold environment)

Question 10

What are the most frequent causes of milk related food poisoning in Europe? (3)

Answer 10

VTEC E.Coli
Salmonella
Campylobacter