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37 Cards in this Set
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- Back
- 3rd side (hint)
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What are the primary objectives in processing milk? |
1. Destruction of human pathogens through pasteurization 2. Keeping the quality of the product without significant loss of flavour, appearance, physical and nutritive properties. |
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What are the steps in processing milk? |
1. Clarification 2. Homogenization 3. Pasteurization 4. Sterilization/ultra pasteurization |
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Explain the process of clarification in milk processing. |
The mik might br blended at first, there isnuse of a centrifugak clarifier to remove sediments, body cells and some bacteria. Bactofuge-type clarifier that can remove much of the bacteria load but not sufficient to remove alk bacteria, especially pathogens |
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What is the primary objective of pasteurization? |
To rid milk of pathogens and reduce substantially the bacterial count of spoilage organisms. Also destroys lipase and other milk nutrients |
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Explain the batch method of pasteurization. |
1. Initial temps and times are focused on the destruction of mycobacterium tuberculosis ( 141ºF for 30 mins ) 2. Subsequent temp and time of 145ºF (63ºC) for 30 mins is done to target rickettsial organism coxiella burnetii |
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Describe the HTST method of pasteurization. |
High temperature short time method Raw milk held in cool storage tank 4ºC (40ºF) is pumped through a heat exchanger and brought to a desired temperature. Milk is pumoed throygh a holding tube of diameter and length designed for 15 second residence time done at 161ºF (72ºC) for 15 secs Temp sensing device and flow diversion valves ensure that no milk escapes the required temp. |
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Explain the sterilization stage of milk processing. |
Processing done at > 280ºF (138ºC), the milk produced is sterile and can keep up to 5 months at 70ºF, fortified w nutrients lost during heat treatment |
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How is quality assurance done after pasteurization? |
Grade A pasteurized milk has a bacterial count </= 30, 000 or a coliform count of </= 10 per ml Grade B pasteurized milk has a bacterial count </=50, 000 or a coliform count of </= 10 per ml Phosphatatase test Methylene blue test Turbidity test |
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What key elements determine the type of dairy species kept? |
1. Feed 2. Water 3. Climate 4. Market demand 5. Dietary traditions 6. Socio-economic characteristics of individual families |
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There has been talk about increasing tge production of goat milk for consumption in your country, state the reason why you would endorse this. |
1. Less allergenic 2. Does not suppress the immube system 3. Easier to digest 4. Has more acid buffering capacity than over the counter ant acids etc 5.alkalinizes the digestive system 6. Contains twice the healthful medium I.e cgain fatty aciss such as capric and caprylic acids which are highly antimicrobial |
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Whuch country is tge largest cow milk producer currently? Second largest? |
1. USA 2. India |
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What is hamaicas current per capita consumption if milk? |
105ml per day |
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What are some if the challenges being face by the milk industry in jamaica? |
1. Market dustorted by subsidies in countries of origin for imported dairy products despite rulings 2. Importation if milk solids conintue to put pressure on locally produced milk 3. Milk price is not competitive 4. High energy costs 5. High incidence of cattle larceny 6. Low levels of technological adaptation 7. Over-reliance on imported inputs that are becoming increasingly expensive 8. Declining number of cattle |
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What is milk? |
The whole fresh lacteal secretion obtained from the complete milking of one or more healthy cows excluding that which is obtained within 15 days before or 5 days after calving |
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What is the legal definition if milk as stated in the public health act? |
Includes cream, ice cream, butter, cheese, powdered milk, manufactured for human consumption and intended for sale or distribution to the public |
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What is colostrum? |
The thick creamy yellow secretion collected from tge udser afte calving. It contains immunoglobukin which are essential for the protection of calves agaisnt septicemia, |
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What is meant by "solids-not-fat"? |
Protein(casein) , milk sugar (lactose) and minerals (ash) -skimmed milk |
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What is cream? |
Liquid milk product high in fat separated from milk which may be adjusted by adding concentrated skimmed milk of non-fat dried milk. Contains no less that 18% milk fat |
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Define curds. |
The coagulated part of milk used in cheese making. |
Cheese |
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Define totak solid with regards to milk. |
All solid in milk, proteins, lactose, ash and fats |
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Define whey. |
Watery part of milk that separates from the curd. |
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Whats the approoximate composition of cows milk? |
% Water : 87.1 Butter fat : 3.9 Protein : 3.3 Lactose: 5.0 Ash: 0.7 Solids not fat : 9.0 Total solids : 12.9 |
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What are the milk standards for jamaica? |
Solids not fat - 8.25% Fat- 3.25% |
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What is melamine and how was it used illegally? |
An organic based chemical commonly found in the form of white crystals rich in nitrogen. In china they were adding water to milk then adding melamine to bost nitrogen levels to pass the test for protein levels. Melamine is being found in a number of different brands of infant formula, in one brand of a frozen yogurt dessert and in one brand of canned coffee drink. Melamine can cause kigney stones, renal failure |
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What are the signs and symptoms of melamine poisoning? |
Irritability, blood in tge urine, little to no urine, signs of kidney infection, high blood pressure |
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How is melamine poisioning treated? |
depends on severity, Infusions of fluids and urine alkalinisation, correction of electrolyte and acid-base disturbance, haemodialysis or peritoneal dialysis, or surgical removal of kidney stones. |
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What factors affect the composition of milk? |
1.Breed of cows 2. Time of milking 3. Age of animal 4. Stage of lactation 5. Type of feed 6. Period of time between milking 7. Physiological conditions |
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What is considered to be good quality raw milk? |
1. Free from debris and sediment 2. Free from off-flavours 3. Low in bacterial numbers 4. Normal composition and acidity 5. Free of antibiotics and chemical residues |
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What are the grades of raw milk? |
Certified: <10, 000 A : <50, 000 B: <200, 000 C: <1, 000, 000 |
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What are some sources of the microorganisms in milk? |
Cows, milker, water supply, milking utencils, environment |
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What is mastitis in terms of milk processing? |
Inflammation of one or more quarters of the udder. |
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What are the health concerns of mastitis found in the udders? |
Animal health: loss of functionsl quarter, lowered milk production, death of cow Hunan health: por quality milk, antibiotic residuesb |
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Whatt is important for the sanitary production if milk? |
Clean healthy cows, smalk topped milk pails, srerile utencils, prompt and efficient cooling, clean and healthy workers, clean environment |
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What diseases could be transmitted through milk? |
Bovine tb, Q fever and brucellosis |
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What are some food safety issues to look out for when analyzing milk production? |
Ppathogenic microorganisms, mycotoxins, naturally occurring allergens, chemical residues, drug residues eg penicillin, hormones |
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What must be in place to produce hygienic milk? |
1. Milkers hands and clothes are clean and he/she is in good health 2. Thw cows udder and teats are cleaned 3. The milking machine and milk storage equipment are kept clean and are in good condition 4. Immediately after milking the milk must be cooled preferably to 4ºC |
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Explain the process of sanitizing milk cans. |
1. Cans are emptied immediately 2. Cold water rinse 3. Scrubbing with brush and warm detergent 4. Cold water rinse 5. sterilization w boiling water or steam or hypochlorite could be used. 6. Dry cans on a drying rack, exposure to sunlight w enhance killing of bacteria |
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