PART 2 Flashcards
___ milk filtration, however, reduces the butterfat content of the milk, and thereby affects its composition.
cold
process used to separate particles
filtration
process used in processing skimmed milk
ultrafiltration
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.
ultrafiltratiob
involves the use of centrifuges to spin off foreign material.
clarification
are also used to separate milk in modern processing plants, to remove the cream and for production of skimmed or semi-skimmed milk.
centrifuges
is very important when the milk is homogenized, as it removes leucocytes and epithelial cells from the milk.
clarificatiob
___ is carried out by forcing the milk through a tiny aperture under high pressure (around 210 kg/cm2 or 3000 Ib/in2).
Homogenization
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.
homogenization
when activated impart a rancid flavour.
lipase
Lipase can be denatured by heat treatment, so homogenized milk is immediately sterilized
pasteurized
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.
holding method pasteurization
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
HTST
UHT temp and time
135C, 1sec
direct methods utilize heat exchanger while indirect involve passing of steam
false. baliktas
heat temp during sterilization
> 100C
is the Critical Control Point in a HACCP for liquid milk
pasteurization
after pasteurization, milk should be cooled immediately to below ___C, and packaged without delay.
10°C
milk that has not achieved proper pasteurization is discarded
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.
can be used as a test for correct pasteurization
phosphatase test
is a natural milk enzyme, and it is used as the indicator enzyme.
phosphatase
Properly pasteurized milk is phosphatase positive, and this is often used in legislation as a milk standard.
negative
is the portion of milk, rich in butterfat, that rises to the surface when milk is allowed to stand.
cream
Cream sold as whipping cream has a butterfat content of
> 35%
butterfat content of clotted cream
> 55%
butterfat content of half cream, single, double cream
12,18,48
UHT treatment of cream involves
140c 2s
Flavorings and colourings are usually added to the ice cream base before pasteurization
after
produced by coagulating the caseins in milk, using rennet or other suitable enzymes, or by the development of lactic acid produced during bacterial fermentation.
cheese
Commonly, cheesemaking involves a combination of ___ and ___
enzyme action and bacterial fermentation
without gas holes
with gas holes
soft cheese- unripened
- cheddar
leicersberg - emmental
jarlsberg
cottage cheese
formage frais
Yoghurt (also spelled yogurt or yoghourt) is fermented milk, and contains over __ cells/ml of both Streptococcus ___ and Lactobacillus ___
1M
thermophilus
delbruecki subsp. bulgaris.
food legislation in PH
RA 10611 FSA of 2013
The ‘milk’ in ice cream may begin in a number of forms, but once the base is prepared, it should be pasteurized at __, __ or ___.
65.6°C for 30 min
71.1°C for 10 min
79.4°C for 15 s
The ice cream base may also be sterilized using __
148°C for 2
. Ice cream must be cooled to below _°C within __ min of heat treatment, and held at this temperature until freezing begins.
7
90
A temperature of below °C will improve the shelf life of the ice cream.
4
investigator of typhoid mary
george soper
