Theory question 106
Processing and Marketing of Animal Products(a) Name five agents involved in the marketing of animal products. (b)(i) Define the term pasteurization as used in milk processing. (ii) State two ways in which pasteurization of milk is important. (iii) List four milk products. (c) State four factors that affect the yield of milk in cows. (d)(i) Give one reason why it is important to starve an animal before slaughtering. (ii) List two pre-slaughtering activities.
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(a) Any five: producer/farmer; middlemen/assemblers; wholesalers; retailers; processors; transporters; cooperative societies; commodity boards; consumers
(b)(i) Pasteurization: heating milk to a set temperature (e.g. 63 °C for 30 minutes or 72 °C for 15 seconds) and cooling it quickly, to kill harmful micro-organisms without spoiling the milk
(ii) Any two: kills disease organisms (e.g. tuberculosis, brucellosis bacteria); makes milk keep longer; makes milk safe to drink
(iii) Any four: butter; cheese; yoghurt; ice cream; powdered milk; evaporated/condensed milk; cream; whey
(c) Any four: breed; age/lactation number; stage of lactation; feeding/nutrition; health (e.g. mastitis); water supply; climate/heat stress; milking frequency and method; season of calving
(d)(i) Starving empties the gut, making evisceration cleaner and reducing contamination of the meat (also gives better bleeding)
(ii) Any two: ante-mortem (veterinary) inspection; resting the animal; washing the animal; weighing; giving plenty of water
Give a precise definition of pasteurization with the purpose.