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38 Cards in this Set
- Front
- Back
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The oxidized off-flavor in milk is usually of bacterial origin rather than chemical origin
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False
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Agar plate method of enumerating bacteria in milk
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-Incubator temperature should be more than +/- 1C from 32C
-Distilled water should be used to make up media -Prepare not less than 2 plates per sample -Standard plate counts on raw milk - dilutions that should be used are 100 and 1000 -Incubation time is 48 hours +/- 3 hours |
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Sweet cream has more of a tendency to feather when added to hot coffee than does slightly sour cream
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False
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Swab count on a piece of equipment
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-5 areas on the one piece of equipment swabbed
-Each area swabbed should be 8 square inches |
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Some milk had not been cooled properly on the farm and was sour when it reached the dairy plant. The genera of bacteria that caused the milk to sour was most likely
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Streptococcus
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The minimum % fat allowed in light whipping cream is
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34%
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2 coliform bacteria in milk
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Escherichia
Enterobacter |
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Brucella abortus
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Bacteria that causes Bang's disease in dairy cattle
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What are the 4 taste sensations perceptible to the taste buds of the tongue?
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Sweet
Sour Bitter Salty |
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Manufacturing cream
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cream made from milk is not Grade A
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Solid media for enumeration of coliform bacteria. the plates should be incubated for
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24 hours and 32C
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What is the post-pasteurization contamination test used by the dairy industry
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Coliform test
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Garget
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another name name for mastitic milk
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Coliform test - 4 mLs of milk are poured into a plate and solid type media is added. Zero colonies are on the plate after incubation. This should be recorded as
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0 coliforms/mL
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Molds are anaerobic and can grown over a wide pH range
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False
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What causes the so called green defect in cultured buttermilk?
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Due to improper growth of leuconstoc
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What is the principle chemical difference between natural soft-curd and hard-curd milks?
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Amount of casein
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Bacilli
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bacteria are more likely to form spores
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Alfatoxin
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toxin causing mold found in grains
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Xanthin oxidase, an oxidizing enzyme, is sometimes called
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schardinger enzyme
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Why are stabilizers added to chocolate milk
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So cocoa will not separate out over time or be suspended from the milk
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Toned milk
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Original milk, dried milk, and water
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Kefir
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Type of fermentation of milk in which there are both acid and alcohol fermentation present
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Copper in milk will hasten the development of the oxidized off flavor
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True
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The flat off-flavor cannot be detected by smelling the milk
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True
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2 monosaccharides in lactose
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glucose and galactose
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Blood glucose
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precursor of lactose
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2 fractions: beta and alpha
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1.65 : 1
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Which fraction results in the sandy defect in IC and concentrated milks occasionally?
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Alpha
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Name the specific enzyme that hydrolyzes lactose into its 2 monosaccharides
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Beta-D-galactadias
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Lactose is to converted to
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Lactic acid in the lower intestine of humans which favors absorption calcium and utilization of Vitamin D
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Whipping cream
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it is better for the bowl and cream to be at 40F rather than 80C at the time of whipping
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Phosphotaste test
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Test used to determine if milk has been properly pasteurized
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Hydrolytic rancidity
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A free fatty acid degree of 3.5% can usually be detected by taste
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Mastitis test on the farm
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California mastitis test
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Mastitis test in the lab
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Wisconsin test
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bacillus streptothermophilus
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the test bacteria used
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Commercial manufacture of lactose
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prepared from whey
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