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Questions and Answers
What is the maximum allowed moisture content in butter?
What is the maximum allowed moisture content in butter?
Which of the following factors increases the separation rate of cream from milk?
Which of the following factors increases the separation rate of cream from milk?
What is the purpose of adding calcium chloride in cheese production?
What is the purpose of adding calcium chloride in cheese production?
At what temperature does rennet coagulation occur in cheese production?
At what temperature does rennet coagulation occur in cheese production?
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Which of the following is NOT a process used in cheese making?
Which of the following is NOT a process used in cheese making?
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What is the maximum percentage of butter culture recommended during butter production?
What is the maximum percentage of butter culture recommended during butter production?
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Which of the following influences the loss of fat in skim milk?
Which of the following influences the loss of fat in skim milk?
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What is the primary composition of acidic whey?
What is the primary composition of acidic whey?
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What is the typical temperature for pasteurizing milk for cream production?
What is the typical temperature for pasteurizing milk for cream production?
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Which factor does NOT affect the separation of cream from milk?
Which factor does NOT affect the separation of cream from milk?
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Study Notes
Butter
- Butter is a fat concentrate
- Composition: at least 80.2% fat, not more than 1.5% curd, not more than 3% salt
- Preheating: 35-40°C
- Pasteurization: 82-88°C (without holding) or 65°C for 30 min. or 74°C for 15 sec
- Butter culture: 0.5-2%
- Ripening: 20-22°C
- Ageing: 5-10°C
- Packaging & storage: -23 to -29°C, cooling (room temp.)
Cream
- Cream is separated from milk
- Separator: centrifugal device, separates milk into cream and skimmed milk
- Factors affecting fat separation: rate of fat globule rise (affected by fat globule size & temperature), temperature increases, viscosity decreases, velocity increases
- Gravity method: slow, no longer used commercially
- Centrifugal methods: used in industry
Cheese
- Cheese is a milk concentrate, mainly casein and fat
- Residual liquid is whey
- Additives: rennet (chymosin), calcium chloride, starters.
- Rennet: enzymatic coagulation, temperature 40°C, pH 4.6-4.7 (isoelectric point of casein)
- Calcium chloride: supports action of rennet
- Starter: produce lactic acid
- Salt: NaCl (1-4%)
- Texture: granular (e.g., Swiss)
- Moisture percentage is important with various different factors
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Description
This quiz covers essential aspects of dairy products, focusing on butter, cream, and cheese. You will learn about their composition, processing methods, and key characteristics. Assess your knowledge of dairy science and the production processes involved.
