Milk Flashcards
(13 cards)
What is pasteurisation?
A process that heats milk to kill harmful bacteria.
What is the primary purpose of pasteurising milk?
To extend shelf life.
Fill in the blank: Pasteurisation typically involves heating milk to at least _____ degrees Celsius.
72
What is the common duration for high-temperature short-time (HTST) pasteurisation?
15 seconds.
Which type of pasteurisation involves heating milk to a lower temperature over a longer time?
Low-temperature long-time (LTLT) pasteurisation.
Multiple Choice: What is a benefit of pasteurisation? A) Kills harmful bacteria B) Changes the taste C) Increases fat content D) None of the above
A) Kills harmful bacteria.
What is the effect of pasteurisation on the nutritional value of milk?
It has minimal effects on the nutritional value.
What are the two main types of pasteurisation methods?
HTST and LTLT.
What does the acronym UHT stand for in milk processing?
Ultra-High Temperature.
What is the typical temperature for UHT pasteurisation?
135 to 150 degrees Celsius.
What is the impact of pasteurisation on shelf life?
It significantly extends shelf life.
What is the main difference between pasteurised and raw milk?
Raw milk has not undergone the pasteurisation process.
What role does temperature play in the pasteurisation process?
It is crucial for effectively killing bacteria.
