Dairy Tech Test

DAIRY TECH
Soft and hard cheese?

The basic difference between hard and soft cheese is the moisture level, which is a direct result of
how long the cheese was aged.
Soft cheeses have more moisture, which makes them ripen more quickly and gives them a much
shorter shelf life than hard cheeses.
Hard cheeses are those with a lower moisture level, so hard cheeses are firmer than soft cheeses.
Hard cheese typically has a moisture content under 50%. Pressure can also affect the hardness
Soft cheeses are only aged briefly if at all, while hard cheeses can be aged for weeks, months, or even
years.
Common hard cheeses include:
Parmesan, Swiss, Cheddar, Gouda, Asagio, Gruyere
Popular soft cheeses include:
Mozzarella, Feta, Blue cheese, Brie, Camembert, Ricotta, Cottage Cheese
Some of the soft cheeses, such as ricotta, mozzarella, and cottage cheese, are considered fresh
cheeses because they aren’t aged at all and typically still contain some whey (which is removed
in other types of cheeses.) These varieties are also sometimes called unripened cheeses.
Soft cheeses are made by mixing caseins, the protein from milk, with acids.
Hard cheeses are made by mixing coagulated milk proteins with rennet (an enzyme) and then
aging the cheese using bacteria or molds.
NUTRITIONALLY;
Harder cheese tend to be higher in calcium than other types
Hard cheeses are typically lactose free, so people with lactose intolerance can eat them
Reference: Nutrition Carnival*
Soft and hard fats in milk? Soft milk fat are = oleic and butyric
Half-and –half = not less than 10.5% milk fat
Milk – 3% milk fat – 8.25% SNF

Bovine milk approx has = 3.5% protein
Lactose – water solubility is = 18 %
Milk fat differs from other fats – bcz of larger % of saturated fatty acids
Starch split -with enzyme = Diastase
Semi sold iceceream hardening temperature = -34*C
Freezing point of milk = -0.55*C
Destruction of which enzyme is used as an index of super-HTST pasteurization=

lactoperoxidase
Proper Pasteurization Check Test – By Enzyme = Phosphatase

Effectiveness of blanching in veg is determined by = Catalase/peroxidase test
(Alkaline Phosphatase is an enzyme which is naturally present in milk, but is destroyed at a

temperature just near to the pasteurization temperature. Alkaline Phosphatase test is used to
indicate whether milk has been adequately pasteurised or whether it has been contaminated
with raw milk after pasteurisation. This test is based on the principle that the alkaline
phosphatase enzyme in raw milk liberates phenol from a disodium para-nitro phenyl
phosphate and forms a yellow coloured complex at alkaline pH (Scharer, 1943). The intensity
of yellow colour produced is proportional to the activity of the enzyme. The colour intensity is
measured by direct comparison with standard colour discs in a Lovibond comparator)
Yellow color of milk = carotenoids
Average specific gravity at 16*C of whole milk = 1.032

at 21* C = 0.93
Legal butter must contain = 80% of Fat

Avg Boiling Point of Milk = 100-101 *C
The melting point of milk fat varies normally between= 32-36*C
Pre-dominating organism in dirty utensils of milk = Streptococcus lacti
Indigenous enzymes in bovine milk = 60
Sharps formula
Yogurt = strep thermophillus + lactobacillus bulgaricus
Emulsifying agent in blending process of cheese = Glycerides
Saponification is a process by which triglycerides are reacted with sodium or potassium hydroxide (lye)
to produce glycerol and a fatty acid salt, called "soap."
The saponification number is the number of milligrams of potassium hydroxide required to neutralize
the fatty acids resulting from the complete hydrolysis of 1g of fat .
Sponification number of butter fat is- 231 of fat, oil ?
Milk – oil in water emulsion (water is base in which oil is dispersed)
Lactose – reduces- copper salt to = cuprous oxide
0-15 % more milk is produced with which growth hormones, if injected to

lactating cows = BOVINE growth hormone
Most variable constituent of milk is = FAT (around 5%)
Temperature used in UHT treatment is Milk = 130-140*C
Concentration of chlorine sanitizing solutions are usually used in the dairy

industry = 50-100 ppm
Whey by-product of = cheese
largest particle size in milk = Fat globule
Percentage of mineral matter in milk is about = 0.7%
The process of raising or lowering the percent of fat in milk or cream to a desired
standard is called = standardization
Fatty acids synthesized in mammary gland are = lower chain fatty acids
Principal protein in milk is = casein
The high nutritive value of cheese is due to = high protein content
Process to increase in volume caused by whipping air into the ice cream mix
during freezing is called= overrun
( Pasteurization/ sterilization/ uht temp?? 63-72/121/140

Three layers, the spore wall, cortex and keratin outer coating, protect the DNA, which is
contained in a cytoplasmic membrane in the center of the spore. Some bacterial spores have
enzymes such as heat-resistant catalase that provide the bacterial spore with extra protection.
The most common food poisoning spore former - C. perfringens
The most dangerous /heat resistant-C botulinum produces a potent neurotoxin)
CaCl2 is added at the rate of = 0.02 %
Calcium Chloride (CaCI2) is a salt solution, which is used in cheese making to restore the
calcium balance of milk. It is required to re-balance the calcium content of milk as the
manufacturing processes of pasteurization, heating and rapidly cooling the milk, and
homogenization decreases the amount of calcium in the milk and can affect the clotting
properties.
This will be noticeable by a slower coagulation of the milk after adding the Rennet, a softer,
less stable curd and in some cases where the calcium levels are extremely low, no coagulation
at all.
Adding Calcium Chloride to your milk brings the calcium content back into balance and will
result in a firmer curd, that you will find much easier to cut and work with.
Rennet belongs to = proteinases
In what from Formaldehyde- preservatives used in milk exists = Gas
(It is added to fresh milk, it could prevent curdling for days, the same way it could preserve
dead bodies- Formalin" (Approx. 40% formaldehyde in aqueous solution) used as preservative)
Evaporated milk is concentrated to approximately what times the solid of normal

whole milk = 2.25 times
Mammary gland’s complete unit of milk synthesis of is called = alveolus
The “eyes” in swiss cheese are formed by the growth of = propionibacterium
The iodine number measures the amount of = unsaturated glycerides
Percentage of water in buffalo milk is = 80-85% in cow’s milk= 85-95 %
Chlorine compounds have widespread acceptance in the dairy industry due to=
high sanitizing efficiency
Fat % age in milk is ___ = 4 -8%
Oil from animal is extracted by _____ = rendering
Fat & oil are good source of vitamin ________= Vitamin-E

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DAIRY TECH

Soft and hard cheese?

Common hard cheeses include:

Parmesan, Swiss, Cheddar, Gouda, Asagio, Gruyere

Popular soft cheeses include:

Mozzarella, Feta, Blue cheese, Brie, Camembert, Ricotta, Cottage Cheese

Reference: Nutrition Carnival*

Half-and –half = not less than 10.5% milk fat

Milk – 3% milk fat – 8.25% SNF

Lactose – water solubility is = 18 %

Starch split -with enzyme = Diastase

Semi sold iceceream hardening temperature = -34*C

Freezing point of milk = -0.55*C

Destruction of which enzyme is used as an index of super-HTST pasteurization=

Proper Pasteurization Check Test – By Enzyme = Phosphatase

(Alkaline Phosphatase is an enzyme which is naturally present in milk, but is destroyed at a

Yellow color of milk = carotenoids

Average specific gravity at 16*C of whole milk = 1.032

Legal butter must contain = 80% of Fat

The melting point of milk fat varies normally between= 32-36*C

Pre-dominating organism in dirty utensils of milk = Streptococcus lacti

Indigenous enzymes in bovine milk = 60

Yogurt = strep thermophillus + lactobacillus bulgaricus

Emulsifying agent in blending process of cheese = Glycerides

Sponification number of butter fat is- 231 of fat, oil ?

Milk – oil in water emulsion (water is base in which oil is dispersed)

Lactose – reduces- copper salt to = cuprous oxide

0-15 % more milk is produced with which growth hormones, if injected to

Most variable constituent of milk is = FAT (around 5%)

Temperature used in UHT treatment is Milk = 130-140*C

Concentration of chlorine sanitizing solutions are usually used in the dairy

largest particle size in milk = Fat globule

Percentage of mineral matter in milk is about = 0.7%

Principal protein in milk is = casein

The high nutritive value of cheese is due to = high protein content

( Pasteurization/ sterilization/ uht temp?? 63-72/121/140

The most common food poisoning spore former - C. perfringens

The most dangerous /heat resistant-C botulinum produces a potent neurotoxin)

CaCl2 is added at the rate of = 0.02 %

Rennet belongs to = proteinases

In what from Formaldehyde- preservatives used in milk exists = Gas

Evaporated milk is concentrated to approximately what times the solid of normal

Mammary gland’s complete unit of milk synthesis of is called = alveolus

The “eyes” in swiss cheese are formed by the growth of = propionibacterium

The iodine number measures the amount of = unsaturated glycerides

Percentage of water in buffalo milk is = 80-85% in cow’s milk= 85-95 %

Fat % age in milk is ___ = 4 -8%

Oil from animal is extracted by _____ = rendering

Fat & oil are good source of vitamin ________= Vitamin-E

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