ANS 201

explain the mechanism of milk let down (milk ejection) reflex

what milk product exits a milk clarifier

what product exits a milk seperator

what proteins found in milk precipitate at pH 4.6.

thermophilic cultures grow best at what temperature range

mastitis of mammary glands cause lower cheese yield because of a lower concentration of what molecule

the second phase of milk coagulation that starts building the structure of cheese is known as the what phase

swiss style cheese have bubbles called eyes that are formed when a gas is produced during ripening what gas?

the property of the fat phase and the aqueous phase of milk that is the major reason for allowing a centrifugal separator to concentrate the fat in the cream is?

what is every tanker load of milk checked for (anitibiotics) prior to receiving at the plant?

the most heat resistant pathogen known to exist in milk is what?

true/false. For each volume of milk produced, 400-500 volumes of blood flow through the mammary gland
True False

true/false. overrun is the amount of air whipped into ice cream mix and may not exceed 200%
True False

true/false. 145^o F for 30 sec is the minimum time temp treatment for high temp short time (HTST) pasteurization.
True False

true/false.  Alkaline phosphatase is inactivated at time-temperature relationships just slightly shorter and lower than required for destruction of the most heat-resistant pathogen known to be found in milk.
True False

high quality chymosin for cheese making is currently being produced by the recombinant DNA industry
True False