FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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dry whole milk
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ice cream
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mozzarella cheese
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pasteurized bottled fluid milk
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butter
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Detailed explanation-1: -Federal regulations defined in the Pasteurized Milk Ordinance mandate that the milk SPC should not exceed 100, 000 cfu/mL. However, most segments of the dairy industry feel that more stringent standards (SPC ≤10, 000 cfu/mL) will result in higher quality milk.
Detailed explanation-2: -The most common tests used to determine milk quality are somatic cell count (SCC), standard plate counts (SPC), preliminary incubation counts (PIC), lab pasteurized counts (LPC), and coliform counts. The SCC is a measure of body cells and white blood cells present in milk.
Detailed explanation-3: -The main objective of the test is to indicate milk in which an unaccepted level of acidity has developed.
Detailed explanation-4: -Homogenization permanently and evenly distributes the butterfat in the milk. The homogenization process will turn the milk a bright white color.