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Wool, Dairy, Eggs
Terms in this set (38)
How do you keep wool fibers clean?
1. Pens/ Paddocks clean
2. Feed contained food
3. Keep hay in feeder and off of ground
4. Keep wool dry** (wool is an insulator)
Stations for Wool processing:
2. Comb/ Hand Pull
3. Hand Carding- hobby /Drum Carding - commercial
How many shearing steps/ positions?
Skin is _____________1. ____________ so it doesn't _____________2._____________.
1. Pulled tight
2. Get cut
Don't second cut wool because...
It wastes wool because its too short
wool should be kept ___________1._____________, in ___________2.__________.
2. one piece
milking a large number of cows successively and largely automatically, using a rotating platform
milking cows using a robotic system
milking cows manually, using labor
Tie stall/ sanction
type of milking parlor where the cows are tied
type of milking parlor
Milk fresh from a cow is virtually a _________________ product
Milk is cooled from from the body temperature to below ________________ immediately after milking.
________________________(BF), ____________________________________________ (SNF),
and ____________________________ are used to determine the amount of money paid to the dairy to the dairy producer.
Butter fat, Solids - not - fat, volume
________________________________ is a process of heating raw milk to kill pathogenic bacteria
_________________________/ ______________________(HTST) pasteurization heats milk to at least 161 F for at least 15 seconds.
High Tempature/ Short Time
A ____________________ is a centrifuge that separates cream and skim portions of milk
____________________________ is a process used to prevent the cream portion of milk from rising to the top of the package
Most companies guarantee the quality of milk products _______________________ past the date printed on the package.
____________________________________________(CIP) systems are used to guarantee consistent sanitation with a minimum of _________________ handling to reduce the risk of contamination
Clean In Place, Manual
wheel spins clockwise
feet keep the wheel spinning
hands move back and forth holding wool consistent, attaching more wool when run out
other milking animals:
yak, goat, sheep, water buffalo, whale
Plant based milk:
soy, almond, coconut
milk by products:
Cheese, yogurt, cream, etc.
ice cream lab ingredients/ steps + why
1. Ice (ice cream/ ionized) - makes ice colder
2. whole milk(has more fat), sugar, vanilla, in another separated bag
3. put milk bag inside ice bag + seal well
butter is essentially the __________ of milk and contains the fat-soluble vitamins ____________, ____________, and ____________.
fat, A, D, E
The benefits of concentrated and dried dairy products are increased _______________ - life, ________________, product flexibility and decreased _________________ costs and storage
Shelf, convenience, transportation
Sweetened condensed milk contains approximately 45% ___________________.
_____________________ is a byproduct of the butter industry
Whey contains ____________________, ____________________, lactoglobulin, lactalbumin, and _______________.
fat, lactose, water
______________ drying is the most used method for producing milk powers
____________________________ can be used to partially concentrate whey prior to _______________ evaporation
Reverse osmosis, vacuum
Cheese is the fresh or ripened product obtained after _________________________ and _____________________ separation of milk, cream or partly skimmed milk, buttermilk or a mixture of these products
The basis of cheese making relies o fermentation of _____________ by lactic acid bacteria
yogurt is a semi -solid ______________, milk product
Cultured buttermilk is frequently used as an ingredient in the __________________ industry
Acidophilus milk can be made from either _____________ or __________ milk.
When frozen, about one - half of the volume of ice cream is _________.
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