Dairy Technology Questions and Answers

Dairy products are required for the human body because they serve as an important source of nutrients. They are rich in calcium, which is essential for strong bones and teeth. Additionally, dairy products provide protein, vitamins (such as vitamin D and B12), and minerals (such as potassium and phosphorus) that are necessary for overall growth and development. These nutrients support various bodily functions and help maintain good health. Therefore, consuming dairy products is crucial to ensure a well-balanced diet and to meet the body's nutritional needs.

Coconut milk is not a dairy product because it is derived from the flesh of coconuts, not from milk produced by mammals. While dairy products come from animals like cows, goats, or sheep, coconut milk is made by blending the grated flesh of coconuts with water. It is commonly used in many cuisines as a dairy-free alternative to milk.

Hand milking and machine milking are both methods used to do milking. Hand milking involves manually extracting milk from the udder of the animal using the hands. It is a traditional method commonly used in small-scale farming or in areas where technology is limited. Machine milking, on the other hand, involves the use of milking machines that are designed to automatically extract milk from the udder. This method is more efficient and commonly used in large-scale commercial dairy operations. Both methods are widely practiced depending on the scale of the operation and available resources.

Stainless steel is used for heat transfer in the dairy industry because it is a good conductor of heat and has excellent corrosion resistance. It is also easy to clean and maintain, making it a suitable material for food processing. Stainless steel is commonly used in dairy equipment such as heat exchangers, milk tanks, and pasteurization systems to ensure efficient and safe heat transfer during the production and processing of dairy products.

The correct answer is butter. Churning whipping cream involves agitating it vigorously until the fat molecules in the cream clump together, separating from the liquid. This process creates butter, which is a solid fat with a creamy texture.

Fat globules have the largest particle size in milk. Fat globules are spherical droplets of fat that are dispersed throughout the milk. They are responsible for giving milk its creamy texture and appearance. The size of fat globules can vary, but they are generally larger than other components of milk such as lactose, minerals, and casein micelles.

TDN stands for Total Digestible Nutrients. This term refers to the sum of all the digestible components in a feed that can be utilized by an animal for energy. It includes carbohydrates, fats, and proteins. TDN is an important measure when evaluating a dairy ration as it provides an estimate of the energy content and potential productivity of the feed. By considering TDN, farmers can ensure that their dairy cows receive a balanced and nutritious diet to support optimal milk production and overall health.

Ultra-filtration is the most suitable membrane-separation technique for the concentration of milk proteins in the dairy industry. Ultra-filtration is a process that uses a semi-permeable membrane to separate molecules based on size. It can effectively remove smaller molecules such as lactose and water, while retaining larger molecules like proteins. This allows for the concentration of milk proteins, which is desirable in the dairy industry for the production of various dairy products like cheese and yogurt.

Heat is not a source of milk infection because it does not introduce any harmful bacteria or pathogens into the milk. While ambient air, the milker and cow, and litter can all potentially contaminate the milk with bacteria, heat itself does not have the ability to cause milk infection.

Sorbet is the correct answer because it is a frozen dessert made from fruit juice or puree, sugar, and water. It does not contain any dairy ingredients such as milk, cream, or eggs. Custard and gelato both contain dairy ingredients, while coffee is not a product that typically contains dairy. Therefore, sorbet is the only option that does not contain any dairy ingredients.

NMR stands for Nuclear Magnetic Resonance. NMR spectroscopy is a method that can be used to analyze the physical and chemical properties of molecules. In the context of cow milk, NMR can be used to study the crystallization of fat. By measuring the NMR signals of the fat molecules in the milk, researchers can gain insights into the crystallization process, such as the formation of fat crystals and their structure. Therefore, NMR is a suitable method for computing fat crystallization in cow milk.

The establishment of a federal milk marketing order is generally initiated by dairy farmers, milk handlers, and consumers. This is because these stakeholders have a direct interest and involvement in the milk industry. Dairy farmers are the primary producers of milk and have a vested interest in ensuring fair pricing and market regulations. Milk handlers are responsible for processing and distributing milk, so they also have a stake in the establishment of marketing orders. Consumers, as the end-users of milk products, have an interest in ensuring the availability of quality milk at reasonable prices. Therefore, all three groups collaborate to initiate the establishment of federal milk marketing orders.

Reduced/low-fat milk is recorded for the largest use of fluid milk production sales because it is a healthier alternative to whole milk and non-fat milk. Many people prefer reduced/low-fat milk as it contains less fat and calories, making it suitable for those who are conscious about their weight and overall health. Additionally, reduced/low-fat milk still provides essential nutrients like calcium and protein, making it a popular choice among consumers.

Properly processed UHT milk can be stored at room temperature for several weeks. UHT stands for Ultra High Temperature, which is a process that involves heating the milk to a very high temperature for a short period of time to kill all the bacteria and microorganisms. This process extends the shelf life of the milk without the need for refrigeration. Therefore, UHT milk can be safely stored at room temperature for several weeks before it starts to spoil.

Conjugated Linoleic Acid (CLA) is a type of fatty acid found in milk that has been associated with various health benefits in humans. It is believed to have anti-inflammatory properties, aid in weight loss, improve immune function, and reduce the risk of certain diseases such as cancer and heart disease. CLA has also been shown to have potential anti-diabetic effects and may help improve body composition by reducing body fat and increasing lean muscle mass.