Milk processing Flashcards
Name the process used to reduce fat globule size in milk.
Homogenization.
What is the purpose of the freezing point depression test on raw milk?
To check if the milk has been adulterated with water.
Why is homogenization important in dairy processing?
It forms a stable and uniform suspension of fat, improving texture and mouthfeel.
What are the key temperature and time regimes for low pasteurization?
63°C for 30 minutes or 72°C for 15 seconds.
What is the moisture content of milk powder (SMP and WMP)?
SMP: 4% water, WMP: 2.5% water.
How much whole farm milk is required to produce 1 kg of cheese?
8.50 kg of whole farm milk.
What are the main processes involved in milk powder production?
Evaporation and drying (spray drying, fluidized bed drying).
List two chemical changes that occur when milk is overheated.
Maillard reaction (browning) and denaturation of proteins.
What test is used to measure the protein content of raw milk?
The Kjeldahl Process.
What does UHT treatment involve?
Heating milk to 145°C for 1 second to kill all microbes and spores.
What is the primary use of centrifugation in milk processing?
To separate cream from milk.
How does spray drying differ from drum drying in milk powder production?
Spray drying involves atomizing milk into a hot air chamber, while drum drying spreads milk as a thin film on heated drums.
Why is sustainable dairy production important?
To reduce food waste, improve resource efficiency, and address global challenges in milk processing and consumption.
What is the purpose of the alcohol test in raw milk quality assessment?
To check the acidity of the milk.
What are some consequences of homogenization on milk fat globules?
Changes in texture, mouthfeel, and digestion properties.
