Milk Products – Final Assessment

Legally in the UK semi-skimmed milk has a fat content of:

Which group of bacteria affect milk shelflife, if the cold chain is maintained at </= 4°C?

Which of the following ESL processes separates bacteria on the basis of particle
size?

Which ESL process gives a typical shelflife of 21-30 days?

Legally what is the minimum fat content of Clotted Cream?

The International Standards for butter are:

The typical fat content of cream used for butter manufacture is:

Cream pasteurisation for butter manufacture is usually carried out at which of the
following temperature/time combinations?

Butter spreads more easily in the summer months than the winter months for
which of the following reasons?

The casein level in Cheddar Cheese is approximately how many times higher than
that of milk?

Why is it important not to exceed a temperature of 74°C during the pasteurisation
of milk for cheese manufacture?

Addition of what chemical is added to cheese milk to increase the firmness of the
coagulum?

Which microorganism is often used in Cheddar Cheese manufacture to give a
sweet nutty flavour to the cheese?

What is the main purpose of scalding during cheesemaking?

Which of the following yogurt attributes is caused by the fermentation of lactose
to lactic acid during manufacture?

Which of the following bacteria is commonly used in yogurt manufacture?

What is the typical solids not fat content of stirred yogurt?

What is the typical pasteurisation temperature/time combination for the heat
treatment of ice-cream mix?

Milk powders typically contain how much moisture?

If a skimmed milk powder has a whey protein nitrogen index (WPNI) of 4 how is it
classed according to the American Dry Products Institute?