milk exam 2

200 ppm

The correct concentration of a chlorine solution used to sanitize equipment used by the milk hauler is:

antibiotic test result

The following are all included on the farm weight ticket except:

wash and sanitize the bulk tank

The following are all functions of a milk hauler except:

temperature control

The letters T.C. on a sample container indicate:

true

If the milk hauler determines that the milk in the bulk tank is unacceptable from observation, odor, or taste, it should be rejected.

false

Licenses for milk haulers are renewed semi-annually (twice/year).

true

Milk loss in a dairy plant may occur when milk residue remains in pipes and equipment after processing.

false

The storage temperature of milk samples must be maintained between 35 - 45° F.

true

Samples of milk not held at the proper temperature can not be used to test for bacteria.

false

The SNAP test is an assay that detects rancid flavor in milk.

insect parts

Material removed from raw milk by the clarifier normally includes ALL of the following EXCEPT:

fat is less dense than the aqueous fraction

Fat rises to the top of the milk bottle when raw milk sits under the influence of gravity because

throttling valve

The fat content of the cream that escapes from the separator can be adjusted by a

clarifier/separator

On-line fat analysis means that the desired fat content in the final milk package can be adjusted as the milk comes out of the

gas relief valve

The clarifier/separator contains four ports that include all of the following EXCEPT

conical disks

In order to get the liquid milk rotating in the clarifier/separator, the milk has to pass through small holes in a series of

centrifugal force

The force used to mechanically separate cream from skim milk is

gustaf de laval

The inventor of the cream separator was

true

The cream separator has led to marketing of non-fat milk, low-fat milk, reduced-fat milk, and whole milk, which have <0.5%, 1%, 2% and 3.25% fat, respectively.

false

According to Stokes law, a large milk fat droplet will rise to the surface of non-homogenized milk more slowly than a small droplet.

separator

The following are all parts of the HTST system except:

homogenizer pressure

The maximum velocity at which the milk is transported through the holding tube is determined by all of the following except:

timing pump

The __________________ directs the rate of product flow through the holding tube.

records the speed of the timing pump

The Safety Limit Thermal Recorder has all of the following functions except:

false

The batch method of pasteurization is more efficient than the high temperature short time (HTST) system of pasteurization.

true

Eggnog must be heated to 175ºF for 25 seconds to be considered legally pasteurized.

false

Fluid milk must be heated to a minimum temperature of 150ºF for 30 minutes to be considered legally pasteurized.

false

The current pasteurization temperature and time requirements are based on the destruction of Staphyloccocus aureus.

true

The purpose of the vacuum breaker is to ensure there is not a lower pressure (suction) on the pasteurized milk which might cause raw milk to go into the pasteurized milk.

false

The indirect method of ultra high temperature sterilization uses steam with injection or infusion heaters.

increase in the color of the fat globule

The three factors which contribute to the enhanced stability (reduced tendency for creaming of fat globules) include all of the following except:

1-2

The average fat globule size is reduced to approximately _______ microns after homogenization.

filler valve

A milk homogenizer consists of the following except:

three

The homogenizer normally consists of a __________ cylinder positive displacement pump.

type of homogenizer motor

Variables affecting the success of homogenization include the following except:

true

A two stage homogenizer is more efficient than a single stage since the second stage permits the separation of fat globule clusters into individual fat globules.

true

Homogenization results in a decrease in the average diameter and an increase in the number and surface area of fat globules.

true

Milk is an oil in water emulsion with fat globules dispersed in a continuous skim milk phase.

true

The second stage of a two stage homogenizer has a lower pressure than the first stage.

false

In a two stage homogenizer, most of the fat globule reduction takes place in the second stage.

glass

rigid, sterilizable by heat, resistant to chemical attack

LPDE

tough, flexible, transparent, moisture barrier

HDPE

translucent, strong, tough and stiff

multilayer film

high barrier to gases for longer shelf-life aseptic product

multilayer film box

hard to recycle

steel can

cooked flavor in product

glass

high weight and breakability adds to transport costs

polycarbonate

expensive, allows light to degrade product, an may leach chemical components

high environmental impact

hard to degrade, recycle, refill, or clean

easy distribution

high package strength, moderate container weight, and small foot print

high cost

smaller containers more so than large containers

high speed filling

rigid and semi-rigid containers

list of makers of comparable products

Which item of information is NOT normally printed on a dairy food package to communicate with the consumer?

there is less chance for recontamination of the formed and sterilized package by bacteria between forming and sealing the filled package.

Dairy filling equipment often combines package forming and package filling in the same unit because

It puts a seal on the package and has no other porpoise.

A form-fill-seal machine does NOT perform which of these distinct functions?

primary

The _________ packaging material has direct contact with the product and provides the main protective barrier.

secondary

The _________ packaging material collects the food packages and protects them and their contents throughout the handling, transportation, and warehousing environments.

tertiary

The _________ packaging is specifically used for shipping and warehousing purposes.

quarternary

The _________ package is a bulk material shipping package, such as a refrigerated cargo container.

extended shelf-life dairy foods

A high barrier film is used to prevent migration of moisture, carbon dioxide, and oxygen; such a film is commonly used for

fruit-on-the-bottom yogurt

Which dairy product has the greatest need for a package that will protect it from impact and vibration?

ensuring landfills do not remain empty

The purpose of packing for dairy products includes ALL of the following EXCEPT:

The package contents must be in multiples of 100 calories and the volume must be expressed in metric units.

Government regulations about dairy packaging include all of the following EXCEPT:

aseptically filled, shelf-stable, UHT-processed milk.

The dairy product that has the lowest tolerance for bacterial content is

30 minutes in a 212 °C oven.

Sanitizing or sterilization of packages for extended shelf life products may use ALL of the following methods EXCEPT: