Please answer the following questions:
First question: (7 marks)
I- Illustrates the principles for the application of HACCP system in dairy industry. (2 marks)
II- Enumerate the different causes of food infection, and discuss in details the most dangerous one (your opinion) (3 marks)
III- Indicate True (T) or False (F) and correct the false one:
(2 marks/ 1 for each)
1- Instantization improves the taste of milk powder.
2- Button in condensed milk is due to B.cereus.
Second question: (6 marks/2 for each)
Discuss in details
1 – Tabulate the differentiation between physical and chemical antimicrobial defense of an egg.
2 – Methods of pretreatment of raw milk before pasteurization.
3 – Exterior quality of table eggs.
Third question: (6 marks/2 for each)
Illustrate about:
A- Factors that may affect growth and persistence of pathogenic microorganisms in fermented dairy products.
B- Assessment of packaging materials hygiene.
C- Effect of mastitis on cheese manufacture.
Fourth question: (6 marks)
A- Fill in the spaces:
1- Bitty cream is due to ………………………………... , while sandiness of ice cream is due to ………………………..
(1degree)
2- Milk used for cream production should be free from…..... , ……………. …….. and …………… (1degree)
3- Stabilizers added to ice cream mix to prevent……………. by ……………………. (1degree)
4- Cow's milk contains about 13.5-15 mg cholesterol/100 ml which exists in ……………. , …………………. and ……………… (0.5degree)
5- Main defects in Ghi are ….…...… and ……….… (0.5degree)
B- Write in details about spoilage microorganisms in butter.
(2 degree)
Good Luck
Prof. D. Hossam Farouk Ahmed