Flashcards in 2017 Milk Processing & Pasteurization Deck (23):
What does the standardization step assure in milk processing?
that each milk and dairy product will be uniform in fat and protein content
How many steps are there in milk processing?
In terms of pateurization, what does the acronym HTST stand for?
high temperature, short time
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
Disease producing bacteria are destroyed by what step in milk processing?
In milk processing, separation divides what two milk components?
skim milk and cream
Hazard Analysis and Critical Control Points is what kind of system?
quality control system
Clarification serves what purpose in milk processing?
removes solid impurities from milk
Name the process by which vitamins are added to milk.
Hazard Analysis and Critical Control Points is a system that identifies what?
where mistakes often occur in food production
What natural milk enzyme is destroyed by pasteurization?
What step in milk processing ensures that there are no solid impurities in the milk before processing?
Name the five streps of milk processing.
clarification, separation, standardization, pasteurization, fortification
How does pasteurization increase the shelf life of milk?
by substantially reducing the the total bacteria population
The batch or holding method of pasteurization requires that milk be heated to what temperature?
What step in milk processing assures that milk and all other dairy products will be uniform in protein and fat content?
HACCP is an acronym for what?
Hazard Analysis and Critical Control Points
The HTST method of pasteurization requires that milk be heated to 161ºF for how long?
What pasteurization method requires milk to be heated to 145ºF for not less than 30 min?
batch or holding method
The batch or holding method of pasteurization requires that milk be heated to 145ºF for how long?
not less than 30 minutes
In the high temperature, short time method of pasteurization, milk must be heated to what temperature?
What two vitamins are added to some milks in the fortification step of milk processing?
Vitamin A and D