Flashcards
Dairy Products
Cards in this deck (42)
- 1% fat in whole milk?3.25%
- 2How are milk grades defined?Code of federal regulations (PMO-published by the FDA)
- 3why do we regulate milk?in early 1900s, spread of zoonic diseases, introduction of adulterants, and human spread of germs
1908, epidemiological studies found milk to be a vector for diseases - 4Grade A milk must come from dairy farms/plants that meet PMO requirements to be shipped ____interstate
- 5grade A milk denotes ____ milk that has been produced under more ______ conditionshigher quality
sanitary - 6grade A farms are _____ regularly to ensure that grade A conditions are maintained for the production of milk. What is checked?inspected
cleanliness of facility/cows
suitability of the milk parlour
sanitary handling (and cooling) of milk - 7what 4 "counts" are applied to Grade A milk?1) Standard Plate Count for bacteria (100,000 cells/mL)
2) Somatic Cell count (750,000 cells/mL)
3) coliform count (manure)
4) Laboratory Pasteurized Count - 8Grade B milk is referred to as "______"manufacturing grade
- 9____ milk is produced under exceedingly high sanitary standards and is sold at a higher price than grade Acertified
- 105 things lab tests for in milk samples1) Antibiotics
2) Bacteria Count
3) Composition (1º Fat)
4) milk quality
5) adulterants - 11What was the china milk scandal?milk was contaminated with melamine and sold for consumption
- 125 steps to fluid milk handling at the plant1) samples collected for lab analysis
2) cream separated
3) recombined skim and cream for products
4) homogenization
5) Pasteurization - 133 kinds of Pasteurization1) Ultra high temp
2) low temp
3) high temp - 14Low temp pasteurization30 mins at 145ºF
- 15high temp pasteurization15 seconds at 151ºF
- 16ultra high temp pasteurization2 seconds at 280ºF
- 17most milk in the fridge is pasteurized via ____high or low temp
- 18non-refrigerated milk on the shelf typically pasteurized via ____UHT
- 194 classes of milk products1) fluid
2) soft products
3) cheese
4) hard products - 20Class 1 ____% (Fluids)35%
- 21top 6 Fluid productsWhole milk
2%
1.5%
1%
0.5%
skim - 22Fluid milk in the US must have a minimum of ___% solids10
- 23Class 2: ____% (Soft products)20
- 245-6 common soft productsice cream
cottage cheese
yogurt
ice milk
condensed milk
evaporated milk - 25ice cream first made ____ centurty15-16th
- 26how much air is in ice cream?up to 50%
- 275 basic steps to making ice creamice cream mix
pasteurize
homogenized
frozen
whipped and aerated - 28ice cream originated in ____ (geographical answer)europe
- 29date and location of first recorded ice cream in americaAnnapolis, 1744
- 30when was the churn patentedmid 1800s
- 31re: ice cream, we presently desire more ___ and less ___fat
air - 32all yogurt, except greek, contains ___% solids. What about Greek?8.25%
>15% - 33yogurt primarily fermented by ____ or ___ (which convert ____ to _____ )lactobacillus bugaricus
streptococcus thermophiles
lactose
lactic acid - 34condensed milk: min. ___% milk fat min. ___% solids8
28 - 35Evaporated milk: min. ____% milk fat min. ____ solids not fat min. ___% total solids6.5
16.5
23 - 36_____ strengthens curdrennet
- 37_____ is the most consumed cheese in the USMozzarella
- 386 basic steps to processing cheesemilk standardized
pasteurized
set milk (coagulate)
curd formed
curds packed, salted, pressed, ripened
ripening - 39Coagulant source? natural souring (or starting culture) source?rennet
lactic acid - 40class 4 ___% (hard)16
- 413 basic steps to processing butter1) separation of cream
2) pasteurized
3) churned, buttermilk removed , salted, packed - 42min. ____% fat in butter80
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- Lactation physiology (Exam 3) Flashcards on Dairy Products, created by Diamond Sapphire on 19/04/2018.
- Created by
- Diamond Sapphire · Apr 2018
- Updated
- Apr 19, 2018
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