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ANSC 280: Dairy Processing
list of pasteurized products:
|
-dairy
-juices
-sauces
-fluid egg products
-flavored drinks
-tea
-water |
why are sauces and fluid egg products not pasteurized with dairy?
|
allergens |
milk |
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
|
good tasting milk:
|
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
|
5 elements of milk:
|
-water
-fat
-carbohydrates
-protein
-minerals |
milk is ___% water.
|
80 |
what is the function of water in milk?
|
-carrier for other elements in the milk
-moisture for young animal |
what is the purpose of fat in milk?
|
taste |
milk is __% fat
|
3-6%
|
milk is __% protein
|
3.2%
|
function of carbohydrates in milk
|
sweetness
|
milk is __% lactose.
|
5 |
milk is __% minerals.
|
0.7 |
minerals in milk:
|
calcium and phosphorus
|
3 animals on dairy farms
|
cows, sheep, and goats
|
the more solids and fat content, the more ____ you'll get.
|
cheese
|
____ is the highest paying dairy product.
|
cheese |
dairy farm facilities must:
|
-be well ventilated
-be comfortable for the cow
-have good lighting
-have room to move around
-have food and clean water available
-be clean |
why is lighting so important in dairy farm facilities
|
so the cow will eat well
|
most important thing about farm facilities:
|
must be clean
|
3 parts of employee training in dairy
|
-proper cattle handling
-proper sanitation
-proper use of equiment |
what does GAP stand for? what does it deal with?
|
good agricultural practices; it is for employee training and is important in the produce industry
|
what does GMPs stand for and what is it used for?
|
good manufacturing practices; it is the base of all food safety, cleaning, and personal hygiene
|
feed should be:
|
mixed well
|
what does TMR stand for
|
total mixed ration
|
cows should urinate for _____ seconds
|
10-12
|
food safety starts:
|
on the farm
|
3 effects on milk quality:
|
-microbiological damage
-reduced nutrient content
-effect on sensory attributes |
what happens at a dairy processing plant?
|
receive milk-> test milk-> separate fat-> mix ingredients-> pasteurize->bottle or further process
|
4 kinds of plant level research
|
-food safety
-milk quality
-product and development
-new technology |
what happens when you get new equipment?
|
flavors change
|
what does UHTST stand for
|
ultra high temperature short time
|
what does HTST stand for
|
high temperature short time
|
what is the most important milk test
|
drug residue (inhibitor testing)
|
whole milk has to be ___% butterfat
|
3.25%
|
skim milk has to be less than ___% butterfat
|
0.01%
|
what ingredients can be added to milk during mixing?
|
-stabilizers (keep the product homogenous)
-flavors
-cream
-vitamins |
Pasteurization |
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 |
during pasteurization how long should 145F be held?
|
30min |
during pasteurization how long should 161F be held?
|
15sec |
during pasteurization how long should 191F be held?
|
1sec |
during pasteurization how long should 194F be held?
|
0.5sec |
during pasteurization how long should 201F be held?
|
0.1sec |
during pasteurization how long should 204F be held?
|
0.05sec |
during pasteurization how long should 212F be held?
|
0.01sec |
3 types of pasteurization
|
-vat/batch
-UHTST
-HTST |
sale of raw milk in TN is:
|
illegal
|
2 components of HTST
|
-plate heat exchanger
-tube in tube heat exchanger |
3 kinds of milk defects
|
-absorbed
-bacterial
-chemical |
examples of absorbed milk defects
|
feedy, barny, cowy, unclean, weedy, foreign
|
examples of bacterial milk defects
|
acid, malty, unclean, putrid
|
chemical milk defects
|
ketosis, rancid, oxidized, sunlight, foreign
|