PART 2

Question 1

___ milk filtration, however, reduces the butterfat content of the milk, and thereby affects its composition.

Answer 1

cold

Question 2

process used to separate particles

Answer 2

filtration

Question 3

process used in processing skimmed milk

Answer 3

ultrafiltration

Question 4

is often used to concentrate the proteins in skimmed milk, and the retentate from this process can be used as a concentrate in the process of milk standardization.

Answer 4

ultrafiltratiob

Question 5

involves the use of centrifuges to spin off foreign material.

Answer 5

clarification

Question 6

are also used to separate milk in modern processing plants, to remove the cream and for production of skimmed or semi-skimmed milk.

Answer 6

centrifuges

Question 7

is very important when the milk is homogenized, as it removes leucocytes and epithelial cells from the milk.

Answer 7

clarificatiob

Question 8

___ is carried out by forcing the milk through a tiny aperture under high pressure (around 210 kg/cm2 or 3000 Ib/in2).

Answer 8

Homogenization

Question 9

This process breaks up the fat globules in the milk to give an even and stable dispersion of the butterfat, and breaks down any cross-links formed between caseins, reducing the curd tension of the milk.

Answer 9

homogenization

Question 10

when activated impart a rancid flavour.

Answer 10

lipase

Question 11

Lipase can be denatured by heat treatment, so homogenized milk is immediately sterilized

Answer 11

pasteurized

Question 12

developed in the late 19th Century, requires milk to be heated to between 62.8°C and 65.6°C, and held for 30 min at this temperature.

Answer 12

holding method pasteurization

Question 13

This method was developed from a technique called ‘flash pasteurization’, used in the early part of the 20th Century, where milk was heated to around 72°C

Answer 13

HTST

Question 14

UHT temp and time

Answer 14

135C, 1sec

Question 15

direct methods utilize heat exchanger while indirect involve passing of steam

Answer 15

false. baliktas

Question 16

heat temp during sterilization

Answer 16

> 100C

Question 17

is the Critical Control Point in a HACCP for liquid milk

Answer 17

pasteurization

Question 18

after pasteurization, milk should be cooled immediately to below ___C, and packaged without delay.

Answer 18

10°C

Question 19

milk that has not achieved proper pasteurization is discarded

Answer 19

false. is diverted back to the raw milk silo for re-pasteurization, and there can be no cross-contamination of treated milk with untreated milk.

Question 20

can be used as a test for correct pasteurization

Answer 20

phosphatase test

Question 21

is a natural milk enzyme, and it is used as the indicator enzyme.

Answer 21

phosphatase

Question 22

Properly pasteurized milk is phosphatase positive, and this is often used in legislation as a milk standard.

Answer 22

negative

Question 23

is the portion of milk, rich in butterfat, that rises to the surface when milk is allowed to stand.

Answer 23

cream

Question 24

Cream sold as whipping cream has a butterfat content of

Answer 24

> 35%

Question 25

butterfat content of clotted cream

Answer 25

> 55%

Question 26

butterfat content of half cream, single, double cream

Answer 26

12,18,48

Question 27

UHT treatment of cream involves

Answer 27

140c 2s

Question 28

Flavorings and colourings are usually added to the ice cream base before pasteurization

Answer 28

after

Question 29

produced by coagulating the caseins in milk, using rennet or other suitable enzymes, or by the development of lactic acid produced during bacterial fermentation.

Answer 29

cheese

Question 30

Commonly, cheesemaking involves a combination of ___ and ___

Answer 30

enzyme action and bacterial fermentation

Question 31

without gas holes

with gas holes

soft cheese- unripened

Answer 31

• cheddar
  leicersberg
• emmental
  jarlsberg

cottage cheese
formage frais

Question 32

Yoghurt (also spelled yogurt or yoghourt) is fermented milk, and contains over __ cells/ml of both Streptococcus ___ and Lactobacillus ___

Answer 32

1M

thermophilus

delbruecki subsp. bulgaris.

Question 33

food legislation in PH

Answer 33

RA 10611 FSA of 2013

Question 34

The ‘milk’ in ice cream may begin in a number of forms, but once the base is prepared, it should be pasteurized at __, __ or ___.

Answer 34

65.6°C for 30 min
71.1°C for 10 min
79.4°C for 15 s

Question 35

The ice cream base may also be sterilized using __

Answer 35

148°C for 2

Question 36

. Ice cream must be cooled to below _°C within __ min of heat treatment, and held at this temperature until freezing begins.

Answer 36

7
90

Question 37

A temperature of below °C will improve the shelf life of the ice cream.

Answer 37

4

Question 38

investigator of typhoid mary

Answer 38

george soper