PART 1

Question 1

In milk industry there are high demand, but___

Answer 1

low in supply

Question 2

The protein content of human milk is substantially ___ than that of other species and the lactose level is quite ___

Answer 2

lower

high

Question 3

two groups of proteins present in raw milk

Answer 3

casein
whey proteins

Question 4

form over 80% of the total protein in milk,

Answer 4

casein

Question 5

caseins can be denatured

Answer 5

no

Question 6

whey proteins can be denatured thru heat

Answer 6

true

Question 7

Lactose is a polysaccharide of ____ and galactose

Answer 7

disaccharide

glucose

Question 8

fat content of cow, horse, sheep, buffalo

Answer 8

3-4,2,7,8%

Question 9

Disease due to bovine tuberculosis and brucellosis has been controlled through milk ____

Answer 9

pasteurization

Question 10

Globally, dairy products are responsible for approximately __% of outbreaks of infectious intestinal disease where a food vehicle has been identified; __% is attributable to milk and milk products and __% to cakes and ice cream
__% of outbreaks are attributable to eggs and egg products, and __% to meat and meat products.

Answer 10

21%
8%
13%
23%
15%

Question 11

an adulterant which increases protein but is nephrotoxic

Answer 11

melamine

Question 12

process which removes solid

Answer 12

clarification

Question 13

An individual cow SCC of ____ indicates an ‘uninfected’ cow, where there are no significant production losses due to subclinical mastitis.

Answer 13

100,000 or less

Question 14

A threshold SCC of ___ would determine whether a cow is infected with mastitis

Answer 14

200,000

Question 15

Cows with a result of ____ are highly likely to be infected on at least one quarter.

Answer 15

> 200k

Question 16

SCC is comprised of

Answer 16

mammary epithelial cell
WBC

Question 17

____and____ have been known to impart an odor taint in sheep milk

Answer 17

Breeding rams and billy goat

Question 18

Certain chemicals or combinations of chemicals may result in tainting

Answer 18

phenolic detergents alongside hypochlorite

Question 19

____ should be actively discouraged throughout, and there should be hygienic arrangements for the disposal of waste materials and discarded milk.

Answer 19

Vermin

Question 20

milking parlor clothing should be separated from clothing used in animal housing, etc

Answer 20

true

Question 21

The bottle is then emptied via a milk transfer line into the bulk milk storage tank, where it is held under refrigeration temp of _____ until collection by the milk tanker vehicle.

Answer 21

(6°C or less)

Question 22

The bulk tank should be housed in a separate room, considered to be a ‘low-risk’ area, which is used for no other purpose.

Answer 22

false. ‘high-risk

Question 23

the ____ is commonly used for milk harvest while cows are at summer pasture.

Answer 23

‘milking bail’

Question 24

is a mobile milking parlour which is positioned at a site close to the cows, often in a corner of the pasture, close to the gate.

Answer 24

milking bail

Question 25

what is added during fortification

Answer 25

vit. A and D

Question 26

equipments should be ___-resistant

Answer 26

corrosion

Question 27

Metal piping is commonly used, usually a ____, or stainless steel.

Answer 27

steel-nickel alloy

Question 28

this material there is the risk of breakage, resulting in foreign body contamination of the milk, and also safety issues with personnel.

Answer 28

glass tubing

Question 29

is often used to form corner-pieces, gaskets to provide good seals, and for teat cup liners but prone to deteriorate with time as the rubber slowly perishes.

Answer 29

rubber

Question 30

Sick animals may be treated with therapeutic medicines, and during and after treatment their milk should be discarded, until such time has passed that there is no risk of residues of those medicinal products being present in the milk

Answer 30

true

Question 31

fterm to describe the first milk collected

Answer 31

foremilk

Question 32

when receiving milk, only use containers made up of _____ material

Answer 32

stainless

Question 33

milk can be warm during transport

Answer 33

cold

Question 34

slowly cool milk to 4°C to minimize any increase of microbial load of the milk

Answer 34

false. rapidly

Question 35

4Ms in milk production

Answer 35

materials, methods, machines,manpower

Question 36

More severe heat treatment to inactivate/ kill the most he: resistant bacterial microorganisms, which are the spores of Bacillus and Clostridium

Answer 36

sterilization

Question 37

LTLT =
HTST =

Answer 37

63C, 30mins
72C, 15s

Question 38

milk packaging should be rinsed and clean with ultrafiltered water or chlorinated water 50 ppm 5-10 mins

Answer 38

true

Question 39

Ideal aerobic plate count (APC) at 30°C of cow

Answer 39

no more than 100k organisms per ml

Question 40

Ideal aerobic plate count (APC) at 30°C of sheep, goats, buffalo

Answer 40

w/ heat: no more than 1.5M
w/o heat: NMT 500k

Question 41

A disadvantage of warm filtration is that some undesirable material, for example some dirt particles, becomes soluble when heated, and therefore will not be trapped in the filter.

Answer 41

true

Question 42

When the dairy is first constructed, regard should be given both to the___ and ___

Answer 42

topography of the land and to the services available.

Question 43

stainless steel code for milk containers

Answer 43

SS304 OR 316

Question 44

What do compositional analysis tests

Answer 44

fat, proteom, lactose, solids other than fat

Question 45

what are tested in microbiological

Answer 45

coliform, aerobic, TPC

Question 46

give the platform tests

Answer 46

COB, sedimentation, acidity, lacotmeter, alcohol precipitation test, antibiotic

Question 47

quality control, specification, and inspection is what M in 4M

Answer 47

materials

Question 48

what should be done in machines to ensure safe and quality milk

Answer 48

regular sanitation, maintenance, and calibration

Question 49

manpower should have..

Answer 49

proper training and hygiene

Question 50

methods should follow

Answer 50

gmp, haccp, standardization

Question 51

Usually the milk is passed from the__ through a coarse filter to remove large particles and foreign bodies.

Answer 51

silo

Question 52

T/F the milk is cold, during pasteurization, or immediately after pasteurization

Answer 52

true

Question 53

In milk that has not been homogenized, the cells remain in__ and are not detected by eye, but in homogenized milk, they precipitate out and settle at the __ of the container, leaving an unsightly, though harmless, ___

Answer 53

suspension
base
grey sediment

Question 54

• This makes the milk easier to digest and more palatable, but it can activate lipase in the milk, which will impart a rancid flavour.

Answer 54

homogenization

Question 55

milk in filled and seamed cans is placed in a retort and steamed at ___°C for ___ min, dependent on can size.

Answer 55

115-120
15 to 20

Question 56

denatures milk enzymes, and this can be used as a test or correct pasteurization.

Answer 56

● Pasteurization

Question 57

To test for phosphatase activity, milk at 37°C is mixed with a __, and a color change indicator (2,6-di-bromoquinonechlorine) added.

Answer 57

phenylphosphoric ester

Question 58

Alkaline Phosphatase Test is sensitive enough to detect __% raw milk added to pasteurized milk, a _-min reduction in holding time if using the holding method of pasteurization, or a °C loss in temperature during the pasteurization process.

Answer 58

0.1
5
1

Question 59

heat tx decreases vitamin C and thiamine around

Answer 59

20, and 10