Food Processing

Quiz
•
Science
•
University
•
Hard
Standards-aligned
Lisa Thompson
FREE Resource
15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
____________ shall be the liquid product prepared by the addition of water to full cream milk powder and shall be subjected to pasteurisation, sterilisation or UHT.
Premixed milk
Recombined milk
Reconstituted milk
Diluted milk
Filled milk
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
is usually added into milk powder to secure the desired emulsion stability, mouthfeel, and particle suspension upon reconstitution.
Sodium chloride
Lecithin
Gellan
Sodium metabsulphite
Enzyme
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
The process of raising or lowering the percent of fat in milk or cream to the desired standard is called ______________.
enrichment
fortification
standardisation
addition
thermisation
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Disruption of fat globules into much smaller fat globules is defined as ____________.
standardisation
centrifugation
homogenisation
mixing
thermisation
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the following packaging material should be used in order to avoid off-flavour formation in homogenized milk?
Transparent glass bottles
Transparent plastic bottles
Transparent pouches
Opaque containers
Laminated packaging without aluminium layer
Answer explanation
Opaque containers should be used to avoid off-flavor formation in homogenized milk. Light can cause the breakdown of riboflavin in milk, which can lead to the development of a characteristic "sunlight flavor" or "oxidized flavor" in the milk. Opaque containers prevent light from reaching the milk and help to maintain the quality of the product.
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Storage of homogenised milk may lead to which of the following development?
Sediment development
Protein development
Fat development
Cream layer development
Browning
Answer explanation
Homogenized milk may develop dark sediment at the bottom of the container after standing for 24 h. Sedimentation in homogenized milk is due to the settling of cells, foreign matter and casein particles. In unhomogenized milk, these particles are usually held by the fat globules.
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
In order to prevent sedimentation in homogenised milk which of the following measure prove effective?
Heating of milk
Pasteurisation of milk
Concentration of milk
Filtration or clarification of milk prior to homogenisation
Sterilisation/UHT of milk
Answer explanation
Filtration/clarification of milk prior to homogenisation can remove particles that can contribute to sedimentation in homogenized milk. Homogenization breaks down fat globules into smaller particles, but if there are other particles present in the milk (such as protein aggregates or casein micelles), they can still settle out and contribute to sedimentation. By removing these particles before homogenization, the likelihood of sedimentation is reduced.
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