ANSC 280: Dairy Processing
52 Cards in this Set
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list of pasteurized products:
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-dairy
-juices
-sauces
-fluid egg products
-flavored drinks
-tea
-water
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why are sauces and fluid egg products not pasteurized with dairy?
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allergens
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milk
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the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy mammals, and meets the state and/or federal minimum requirements
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good tasting milk:
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meets all of the requirements set forth in the law, and in addition is characterized as having a pleasing, slightly sweet taste immediately on taking the sample in the mouth and no unpleasant aftertaste
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5 elements of milk:
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-water
-fat
-carbohydrates
-protein
-minerals
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milk is ___% water.
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80
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what is the function of water in milk?
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-carrier for other elements in the milk
-moisture for young animal
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what is the purpose of fat in milk?
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taste
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milk is __% fat
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3-6%
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milk is __% protein
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3.2%
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function of carbohydrates in milk
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sweetness
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milk is __% lactose.
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5
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milk is __% minerals.
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0.7
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minerals in milk:
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calcium and phosphorus
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3 animals on dairy farms
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cows, sheep, and goats
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the more solids and fat content, the more ____ you'll get.
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cheese
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____ is the highest paying dairy product.
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cheese
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dairy farm facilities must:
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-be well ventilated
-be comfortable for the cow
-have good lighting
-have room to move around
-have food and clean water available
-be clean
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why is lighting so important in dairy farm facilities
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so the cow will eat well
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most important thing about farm facilities:
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must be clean
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3 parts of employee training in dairy
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-proper cattle handling
-proper sanitation
-proper use of equiment
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what does GAP stand for? what does it deal with?
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good agricultural practices; it is for employee training and is important in the produce industry
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what does GMPs stand for and what is it used for?
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good manufacturing practices; it is the base of all food safety, cleaning, and personal hygiene
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feed should be:
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mixed well
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what does TMR stand for
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total mixed ration
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cows should urinate for _____ seconds
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10-12
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food safety starts:
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on the farm
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3 effects on milk quality:
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-microbiological damage
-reduced nutrient content
-effect on sensory attributes
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what happens at a dairy processing plant?
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receive milk-> test milk-> separate fat-> mix ingredients-> pasteurize->bottle or further process
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4 kinds of plant level research
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-food safety
-milk quality
-product and development
-new technology
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what happens when you get new equipment?
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flavors change
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what does UHTST stand for
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ultra high temperature short time
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what does HTST stand for
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high temperature short time
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what is the most important milk test
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drug residue (inhibitor testing)
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whole milk has to be ___% butterfat
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3.25%
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skim milk has to be less than ___% butterfat
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0.01%
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what ingredients can be added to milk during mixing?
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-stabilizers (keep the product homogenous)
-flavors
-cream
-vitamins
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Pasteurization
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The process of using precisely controlled heat to reduce the microbial load in heat-sensitive liquids
-does not kill all organisms, so it is different than sterilization
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during pasteurization how long should 145F be held?
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30min
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during pasteurization how long should 161F be held?
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15sec
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during pasteurization how long should 191F be held?
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1sec
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during pasteurization how long should 194F be held?
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0.5sec
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during pasteurization how long should 201F be held?
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0.1sec
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during pasteurization how long should 204F be held?
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0.05sec
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during pasteurization how long should 212F be held?
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0.01sec
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3 types of pasteurization
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-vat/batch
-UHTST
-HTST
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sale of raw milk in TN is:
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illegal
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2 components of HTST
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-plate heat exchanger
-tube in tube heat exchanger
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3 kinds of milk defects
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-absorbed
-bacterial
-chemical
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examples of absorbed milk defects
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feedy, barny, cowy, unclean, weedy, foreign
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examples of bacterial milk defects
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acid, malty, unclean, putrid
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chemical milk defects
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ketosis, rancid, oxidized, sunlight, foreign
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ANSC 280: Beef Cattle Nutrition