Milk and Ice Cream Processing: Terms, Definitions, and Regulations, Quizzes of Food Science and Technology

Download Milk and Ice Cream Processing: Terms, Definitions, and Regulations and more Quizzes Food Science and Technology in PDF only on Docsity! TERM 1 Homogination DEFINITION 1 Disperse fat globules around the milk TERM 2 Clarification DEFINITION 2 Removal of solid impurities in milk TERM 3 Seperation/Skimming DEFINITION 3 Removing fat globules from milk, produces skim milk TERM 4 Standardization DEFINITION 4 Adding cream to skim milk for desired fat content TERM 5 Pasteurization DEFINITION 5 Holding milk at a specific temperature to destroy microbes TERM 6 Vitamin fortification DEFINITION 6 Adding back in the fat soluble vitamins A & D formerly removed from milk TERM 7 Milk processing steps DEFINITION 7 1.) Clarification2.) Separation/Skimming3.) Standardization4.) Pasteurization5.) Homogenization6.) Vitamin fortification TERM 8 Ice Cream processing steps DEFINITION 8 1.) Blending2.) Pasteurization (longer)3.) Homoginization4.) Ageing5.) Freezing/Air whipping6.) Hardening TERM 9 Freezing process for Ice Cream DEFINITION 9 Freezes portion of water and whips air into the frozen mix TERM 10 Aging in Ice Cream processing DEFINITION 10 4 hours to overnight for fat to crystallize and for the protein to hydrate TERM 21 Considerations in risk assessment DEFINITION 21 Statistical significance, extrapolation, species difference, risk groups TERM 22 Uncertainties in risk assessment DEFINITION 22 Data & assumptions made TERM 23 Risk management DEFINITION 23 Policy alternatives TERM 24 Steps in risk management DEFINITION 24 1.) Preliminary activities/Risk profiles2.) Risk management options: level of consumer protection3.) Implementation: HAACP4.) Monitoring: New threats TERM 25 Risk communication DEFINITION 25 Interactive process of exchange of information and opinion on risk between interested parties and consumers. TERM 26 Food additives have to serve a _________ DEFINITION 26 Purpose TERM 27 Food additives can't conceal ______, can't decrease _________ DEFINITION 27 Decay; nuitrition TERM 28 Food additives must be ________ DEFINITION 28 Labelled TERM 29 1958 law about food additives DEFINITION 29 Must be proven safe by scientific tests or generally recognized as safe TERM 30 Delaney clause DEFINITION 30 No additive is safe if it causes cancer TERM 31 "Generally recognized as safe" DEFINITION 31 A food additive that has been used for a long time and has shown to be safe in its usage TERM 32 Preservatives DEFINITION 32 Sulfites, nitrites, antioxidants TERM 33 Appeal food additives DEFINITION 33 Sweeteners, colors TERM 34 Processing aids DEFINITION 34 Emulsifiers, stabilizers TERM 35 How to add nutrition DEFINITION 35 Fortification