FN 747 Technology of Dairy Products
FN 747 Technology of Dairy Products
Final Exam: 100 points
Answer the following questions:
Explain how cream manufacturing ensures quality and safety, including control points, equipment, limits, and monitoring. Describe methods to guarantee compliance with industry standards? (Answer from PPT on Butter and cream) (4 points)
Discuss in briefabout the equipment's in cheese production, and how does it work? (Answer from PPT on Cheeses) (4 points)
Describe the manufacturing process of the ice cream (Answer from PPT on Ice-cream) (4 points)
What are the key factors in Optimizing the Yogurt Manufacturing Process for Quality and Efficiency? (Answer from PPT on Yogurts) (4 points)
What are the critical control points (CCPs) in our infant formulation dairy product's manufacturing process, and what are the thresholds established for each CCP to guarantee the product's quality and safety? (Answer from PPT on Infant formulations) (4 points)
What are the different types of milk powder and describe the equipment used in milk powder manufacturing? (Answer from PPT on Milk powder) (4 points)
How Do Different Milk Protein Types and Structures Influence Their Functionality in Dairy ProductsandBeyond?" (Answer from PPT on Milk protein ingredients) (4 points)
What are the critical control points for the production of cultured buttermilk, and how are they monitored and controlled to ensure the safety and quality of the final product? (Answer from PPT on Cultured buttermilk) (4 points)
What are the key challenges mentioned and what are the recent advanced novel technologies of the equipment listed in the paper? (Answer from PPT on Concentrated milk) (4 points)
Describe the specific steps involved in making vanilla pudding from start to finish? (Answer from PPT on Milk based desserts and sweetmeats) (4 points)
Basic principle (what was taught minimum 50 words/each lecture) and what you learn (minimum 50 words/each lecture) for each lecture I taught (15 points)
Describe the steps of the new dairy product development (answer from your experience in your group product demonstration) (3 points)
Regulations: Visit the webpage of Canadian regulations, United States regulations and International (Codex) regulations: After visiting the webpages, describe how they are useful for dairy industry quality assurance (3 points)
Describe how technology of dairy products course will be applicable in the food industries (minimum 500 words) (15 points)
Problem solving:
A dairy industry is running a large ice cream and butter run, which will require 5000 Kg of cream of 40% fat. How much whole milk with 3.6% fat is needed for that? How much skim milk of 0.03% fat will be obtained? (4 points)
How much cream with 35% fat should be added to 300 kg of milk with 4% fat to obtain final cream with10% fat? (4 points)
Find the solution for the following target ice-cream mix formulation (4 points):
Target formulation/conditions: 100 kg mix testing 15% fat, 11% MSNF, 13% sucrose, 0.4% stabilizer/emulsifier.
Ingredients available: Butter 80% fat, skim milk powder 97% solids, water, sucrose, stabilizer/emulsifier.
A Cheddar cheese standard moisture is 39%, calculate the moisture adjusted yield for a Cheddar with 37% moisture and 11% yield. Also, calculate the moisture and salt adjusted yield for the same cheese with 1.7% of salt. Assume 10 Kg cheese/100 Kg milk. (4 points)
Calculate cheese yield for Colby cheese made from milk containing 3.3 % by weight fat and 3.2% protein by weight assuming a target moisture content of 40%.
A four-effect evaporator is being considered for concentrating milk from 9% total solids to 40% total solids. Steam is available at 120, and the boiling point of the product in the fourth effect is 45C. The overall heat transfer coefficients are 3000 W/(m2C) in the first effect, 2500 W/(m2C) in the second effect, 2100 W/(m2C) in the third effect, and 1800 W/(m2C) in the fourth effect. Assume the heating areas in all the effects are equal to 50 m2 each and heat transfer is also equal. The mass flow rate of steam to the first effect is 2400 kg/h, the feed rate to the first effect of 9% total solids milk is 15,000 kg/h, the concentrated product from the first effect leaves at 11.25% total solids, and the concentration of product leaving the second effect is 13.82% total solids. Calculate the boiling-point temperatures of the product in the first, second, and third effects. Also, calculate the steam economy of the evaporator. (4 points)
