Maharashtra SSC Milk & Milk Products (MSBSHSE) flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Total solids in cow milk

Cow milk contains about 12–13% total solids, comprising fat, protein, lactose and minerals, with the remainder being water at roughly 87%.

Isoelectric point of casein

Casein coagulates at about pH 4.6, its isoelectric point, which is the basis for acid coagulation in products such as paneer and curd.

Freezing point of milk

Fresh milk freezes at about −0.53 to −0.55°C; added water raises this value toward 0°C and is detected by cryoscopy.

Methylene Blue Reduction Test

MBRT measures bacterial quality by the time taken for methylene blue to decolourise; longer reduction times indicate lower bacterial load and better quality.

Gerber method

A rapid fat test in which sulphuric acid digests milk protein and isoamyl alcohol aids separation, allowing the fat column to be read in a butyrometer.

Clarification in dairy

Centrifugal clarification removes fine sediment, dirt and somatic cells from milk without separating cream, unlike separation which exploits fat density differences.

HTST pasteurisation

High-temperature short-time pasteurisation heats milk to 72°C for 15 seconds, inactivating pathogens and alkaline phosphatase while retaining most nutrients.

Homogenisation pressure

Homogenisation forces milk through a valve at 150–250 bar, breaking fat globules below 2 µm and preventing cream separation on standing.

UHT treatment

Ultra-high-temperature treatment heats milk to 135–150°C for 2–5 seconds, giving commercial sterility when combined with aseptic packaging.

Standardisation of milk

Standardisation adjusts milk fat to a target level by blending whole milk, skim milk or cream, often calculated using the Pearson square method.

Butter composition

Butter must contain at least 80% milk fat and no more than 16% moisture; it is made by churning cream to invert the oil-in-water emulsion.

Ghee Reichert-Meissl value

The Reichert–Meissl value of genuine ghee is about 28–32, reflecting volatile fatty acids; lower values suggest adulteration with vegetable fat.

Paneer making

Paneer is made by coagulating hot milk at 85–90°C with citric or lactic acid, then draining and pressing the curd to obtain a firm product.

Khoa preparation

Khoa is produced by continuous open-pan evaporation of milk to about 65–70% total solids, forming a semi-solid base for sweets.

Ice cream overrun

Overrun is the volume of air incorporated into ice cream during freezing, typically 30–100%, which affects texture, cost and serving yield.

Plate heat exchanger

A plate heat exchanger uses stacked corrugated plates to transfer heat between milk and hot water, with regeneration recovering most of the heating energy.

Cream separator bowl

A disc-bowl centrifuge separates cream from skim milk by density difference; bowl speed and cream screw setting control the fat content of cream.

Bulk milk cooler

A bulk milk cooler rapidly chills collected milk to about 4°C and holds it there, slowing bacterial growth before transport to the processing plant.

CIP cleaning sequence

Clean-in-place typically runs pre-rinse, alkaline wash at 70–80°C, intermediate rinse, acid wash, and final potable rinse without dismantling equipment.

Milk stone removal

Milk stone is calcium phosphate scale deposited on hot surfaces; it is removed by acid detergents such as nitric or phosphoric acid during cleaning.

ATP bioluminescence test

An ATP swab test detects organic soil left on surfaces after cleaning; light emission indicates residual microbial or food residue and cleaning failure.

Aseptic packaging

Aseptic packaging fills commercially sterile milk into pre-sterilised containers under sterile conditions, allowing ambient storage of UHT milk for months.

Cold chain for milk

The cold chain keeps pasteurised milk at about 4°C from processing through transport, retail and home storage to prevent spoilage and extend shelf life.

FEFO in distribution

First-expiry-first-out means stock with the earliest expiry date is dispatched and sold first, reducing wastage of perishable dairy products.

HACCP seven principles

HACCP requires hazard analysis, CCP determination, critical limits, monitoring, corrective actions, verification and record keeping to assure food safety.

FSSAI role

FSSAI is India's food regulator under the Food Safety and Standards Act 2006; it sets standards, licenses food businesses and enforces safety rules.

Critical control point

A CCP is a step where control can prevent, eliminate or reduce a food safety hazard to an acceptable level, such as the pasteurisation time-temperature step.

Anand pattern cooperative

The three-tier Anand model links village dairy cooperative societies, district milk unions and a state federation, with farmers owning the organisation.

Two-axis milk pricing

Two-axis pricing pays farmers based on both fat and SNF content, discouraging watering and skimming and rewarding higher quality milk.

Dairy effluent BOD

Dairy effluent has high biochemical oxygen demand from milk solids, whey and detergents, so it requires treatment before discharge to protect water bodies.

Whey utilisation

Whey, the liquid left after cheese or paneer making, can be dried into whey powder or processed for lactose and whey protein instead of being wasted.

Acidity titration calculation

Percent lactic acid equals millilitres of 0.1 N sodium hydroxide used, multiplied by 0.009, divided by the milk sample volume in millilitres, times 100.