Dairy Products: Butter, Cream, and Cheese
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Questions and Answers

What is the maximum allowed moisture content in butter?

  • 10.0%
  • 16.3% (correct)
  • 20.0%
  • 12.5%
  • Which of the following factors increases the separation rate of cream from milk?

  • Lower temperatures
  • Higher temperatures (correct)
  • Higher viscosity
  • Smaller fat globule sizes
  • What is the purpose of adding calcium chloride in cheese production?

  • To create a granular texture
  • To enhance the action of rennet (correct)
  • To improve the milk flavor
  • To regulate acidity
  • At what temperature does rennet coagulation occur in cheese production?

    <p>40°C</p> Signup and view all the answers

    Which of the following is NOT a process used in cheese making?

    <p>Salting</p> Signup and view all the answers

    What is the maximum percentage of butter culture recommended during butter production?

    <p>0.5-2.0%</p> Signup and view all the answers

    Which of the following influences the loss of fat in skim milk?

    <p>Speed of the centrifuge bowl</p> Signup and view all the answers

    What is the primary composition of acidic whey?

    <p>Immunoglobulins and branched chain amino acids</p> Signup and view all the answers

    What is the typical temperature for pasteurizing milk for cream production?

    <p>71°C</p> Signup and view all the answers

    Which factor does NOT affect the separation of cream from milk?

    <p>Fluctuation in milk color</p> Signup and view all the answers

    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.

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