13355449
Description
Flashcards by Diamond Sapphire, updated more than 1 year ago
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Created by Diamond Sapphire
about 7 years ago
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| Question | Answer |
| % fat in whole milk? | 3.25% |
| How are milk grades defined? | Code of federal regulations (PMO-published by the FDA) |
| why 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 |
| Grade A milk must come from dairy farms/plants that meet PMO requirements to be shipped ____ | interstate |
| grade A milk denotes ____ milk that has been produced under more ______ conditions | higher quality sanitary |
| grade 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 |
| what 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 |
| Grade B milk is referred to as "______" | manufacturing grade |
| ____ milk is produced under exceedingly high sanitary standards and is sold at a higher price than grade A | certified |
| 5 things lab tests for in milk samples | 1) Antibiotics 2) Bacteria Count 3) Composition (1º Fat) 4) milk quality 5) adulterants |
| What was the china milk scandal? | milk was contaminated with melamine and sold for consumption |
| 5 steps to fluid milk handling at the plant | 1) samples collected for lab analysis 2) cream separated 3) recombined skim and cream for products 4) homogenization 5) Pasteurization |
| 3 kinds of Pasteurization | 1) Ultra high temp 2) low temp 3) high temp |
| Low temp pasteurization | 30 mins at 145ºF |
| high temp pasteurization | 15 seconds at 151ºF |
| ultra high temp pasteurization | 2 seconds at 280ºF |
| most milk in the fridge is pasteurized via ____ | high or low temp |
| non-refrigerated milk on the shelf typically pasteurized via ____ | UHT |
| 4 classes of milk products | 1) fluid 2) soft products 3) cheese 4) hard products |
| Class 1 ____% (Fluids) | 35% |
| top 6 Fluid products | Whole milk 2% 1.5% 1% 0.5% skim |
| Fluid milk in the US must have a minimum of ___% solids | 10 |
| Class 2: ____% (Soft products) | 20 |
| 5-6 common soft products | ice cream cottage cheese yogurt ice milk condensed milk evaporated milk |
| ice cream first made ____ centurty | 15-16th |
| how much air is in ice cream? | up to 50% |
| 5 basic steps to making ice cream | ice cream mix pasteurize homogenized frozen whipped and aerated |
| ice cream originated in ____ (geographical answer) | europe |
| date and location of first recorded ice cream in america | Annapolis, 1744 |
| when was the churn patented | mid 1800s |
| re: ice cream, we presently desire more ___ and less ___ | fat air |
| all yogurt, except greek, contains ___% solids. What about Greek? | 8.25% >15% |
| yogurt primarily fermented by ____ or ___ (which convert ____ to _____ ) | lactobacillus bugaricus streptococcus thermophiles lactose lactic acid |
| condensed milk: min. ___% milk fat min. ___% solids | 8 28 |
| Evaporated milk: min. ____% milk fat min. ____ solids not fat min. ___% total solids | 6.5 16.5 23 |
| _____ strengthens curd | rennet |
| _____ is the most consumed cheese in the US | Mozzarella |
| 6 basic steps to processing cheese | milk standardized pasteurized set milk (coagulate) curd formed curds packed, salted, pressed, ripened ripening |
| Coagulant source? natural souring (or starting culture) source? | rennet lactic acid |
| class 4 ___% (hard) | 16 |
| 3 basic steps to processing butter | 1) separation of cream 2) pasteurized 3) churned, buttermilk removed , salted, packed |
| min. ____% fat in butter | 80 |
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