2017 Milk Processing & Pasteurization Flashcards Preview

Dairy Bowl > 2017 Milk Processing & Pasteurization > Flashcards

Flashcards in 2017 Milk Processing & Pasteurization Deck (23):
1

What does the standardization step assure in milk processing?

that each milk and dairy product will be uniform in fat and protein content

2

How many steps are there in milk processing?

5

3

In terms of pateurization, what does the acronym HTST stand for?

high temperature, short time

4

Why is it necessary to destory lipase and other natural milk enzymes?

Because lipase and other natural milk enzymes may cause an off-flavor in milk during refridgerated storage

5

Disease producing bacteria are destroyed by what step in milk processing?

pasteurization

6

In milk processing, separation divides what two milk components?

skim milk and cream

7

Hazard Analysis and Critical Control Points is what kind of system?

quality control system

8

Clarification serves what purpose in milk processing?

removes solid impurities from milk

9

Name the process by which vitamins are added to milk.

fortification

10

Hazard Analysis and Critical Control Points is a system that identifies what?

where mistakes often occur in food production

11

What natural milk enzyme is destroyed by pasteurization?

lipase

12

What step in milk processing ensures that there are no solid impurities in the milk before processing?

clarification

13

Name the five streps of milk processing.

clarification, separation, standardization, pasteurization, fortification

14

How does pasteurization increase the shelf life of milk?

by substantially reducing the the total bacteria population

15

The batch or holding method of pasteurization requires that milk be heated to what temperature?

145ºF

16

What step in milk processing assures that milk and all other dairy products will be uniform in protein and fat content?

standardization

17

HACCP is an acronym for what?

Hazard Analysis and Critical Control Points

18

The HTST method of pasteurization requires that milk be heated to 161ºF for how long?

15 seconds

19

What pasteurization method requires milk to be heated to 145ºF for not less than 30 min?

batch or holding method

20

The batch or holding method of pasteurization requires that milk be heated to 145ºF for how long?

not less than 30 minutes

21

In the high temperature, short time method of pasteurization, milk must be heated to what temperature?

161ºF

22

What two vitamins are added to some milks in the fortification step of milk processing?

Vitamin A and D

23

In the high temperature, short time method of pasteurization, milk must be heated to 161ºF for how long?

15 seconds

Decks in Dairy Bowl Class (57):