Read the summary and the most important questions on quality of animal products samenvatting

• 1 quality assurance systems

  This is a preview. There are 25 more flashcards available for chapter 1
  Show more cards here

• White Paper on Food Safety

  - focused on the responisibility of the produces and their chain
  - science based risk assessment and HACCP

• trade agreements (NAFTA)

  - North American Free Trade Agreement
  - Cause an increase in food safety, animal welfare and product integrity
  - logistics and supply through the chains are important
  - just like uniformity and integrity of the products
  - Hygienic programmes are a pre-requisite and HACCP within the full production chain is leading
  - important that performance standards will be developed

• Main processes of ISO-9001

  - supply
  - processing
  - product development
  - sales 
  - after sales services (logistics and maintenance)

• Stategies for food items of animal orgin

  - control of the food chain in terms of food safety, product and process integrity
  - animal welfare and healthy food is very important
  - Full tracking and tracing of ingredients of the product and certification through the supply chain is important to be able to track down hazards and treats. 
  - Integrity levels should be implemented -> performance standards such as food safety and compliance standards such as process and product integrity, animal welfare and ethics

• 2 Milk quality

  This is a preview. There are 14 more flashcards available for chapter 2
  Show more cards here

•  Global composition of milk

  - 4.3% fat
  - 3.4% protein
  

  • 2.6% casein
  • 0.8% serumproteins

  - 4.6% lactose
  - 0.8% salts
  - 0.15% others  
  
  - 87% water 

• Composition of fatty acids in milk

  - is important for taste and structure of the milk
  - An important unsaturated fatty acid -> oleic acid -> makes up 21% of all faty acids present 
  - other: Butyric, Caproic, Caprylic, Capric, Lauric, Myristic etc.

• Non-seasonal production system

  - the seasonal range can be minimized when the milk will be collected in the milk silo

• Factors for the quality of milk

  - fat and protein content and composition
  - bacteria and bacterial spores are important for food safety and spoilage of milk
  - chemical contaminants, mycotoxins and antibiotics are all unwanted and should be avoided in the milk
  - native milk enzymes and microbial enzymes also play a big role in the quality of the milk
  - somatic cell count is important because it reflects the health of the cow

• Two types of dairy plants and products

  - traditional production at the farm 
  - large-scale production
  - specialized large scale production -> focus on dairy products, such as consumer milk and milk products, cheese and butter, or they focus on the ingredients in the milk
  - the latter large-scale -> will produce feed (whey powder) food (milk powder, lactose),pharmatical products (lactose) and industrial products (casein)

• High bacterial count found in a milk tank

  - often psychotrophs 
  - the lipolytic enzymes that they produce are not sensitive to heat -> pasteurization or UHT treatment has no effect