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What should be done to fresh milk after it leaves the udder?
It must be protected from contamination.
ここでカードを閲覧するか、 登録してSpaced Repetitionで学習しよう.
Where can microorganisms that spoil milk be found?
On udder, hands, dust, water droplets, straw, cow's hair, and soil.
ここでカードを閲覧するか、 登録してSpaced Repetitionで学習しよう.
What must dairy farmers monitor regarding milk cooling?
They must monitor and record cooling performance and calibrate thermometers.
ここでカードを閲覧するか、 登録してSpaced Repetitionで学習しよう.
What happens if the cold chain is broken during milk transport?
Microorganisms multiply, increasing bacteria count and affecting quality.
ここでカードを閲覧するか、 登録してSpaced Repetitionで学習しよう.
What types of milk must not be accepted by the dairy?
Milk from sick animals and milk with antibiotic residues.
ここでカードを閲覧するか、 登録してSpaced Repetitionで学習しよう.
What can even traces of antibiotics in milk affect?
They can render milk unsuitable for acidified products like yogurt and cheese.
ここでカードを閲覧するか、 登録してSpaced Repetitionで学習しよう.
What is the maximum temperature milk should be cooled to within 3.5 hours?
5°C or less.
ここでカードを閲覧するか、 登録してSpaced Repetitionで学習しよう.
What is the most efficient method for quickly cooling milk?
Plate heat exchangers (PHE).
ここでカードを閲覧するか、 登録してSpaced Repetitionで学習しよう.
What are some common tests carried out on milk supplies?
ここでカードを閲覧するか、 登録してSpaced Repetitionで学習しよう.
What should be done to fresh milk after it leaves the udder?
It must be protected from contamination.
Where can microorganisms that spoil milk be found?
On udder, hands, dust, water droplets, straw, cow's hair, and soil.
What must dairy farmers monitor regarding milk cooling?
They must monitor and record cooling performance and calibrate thermometers.
What happens if the cold chain is broken during milk transport?
Microorganisms multiply, increasing bacteria count and affecting quality.
What types of milk must not be accepted by the dairy?
Milk from sick animals and milk with antibiotic residues.
What can even traces of antibiotics in milk affect?
They can render milk unsuitable for acidified products like yogurt and cheese.
What is the maximum temperature milk should be cooled to within 3.5 hours?
5°C or less.
What is the most efficient method for quickly cooling milk?
Plate heat exchangers (PHE).
What are some common tests carried out on milk supplies?
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