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Milk powder 2

Concentration & evaporation

12 multiple-choice questions on milk powder: concentration & evaporation.

Question 1 of 120 of 12 answered

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What is the normal order in which the total solids are increased?

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All 12 questions in this quiz

What is the normal order in which the total solids are increased?
What is the total solids content of the condensed milk used to make milk powder?
Why is evaporation carried out under vacuum?
What happens to the boiling point when the pressure is lowered (vacuum)?
Which type of evaporator is the most widely used?
Why should the temperature in multiple-effect evaporation not exceed 70 °C?
What is an alternative to evaporation for the first part of the concentration?
What proportion of the milk's water is typically removed in the evaporator (vs. the drying chamber)?
How much more energy does it take to remove water by drying rather than by evaporation?
Why is milk not concentrated above about 50% total solids before drying?
What is the vapour evaporated from the milk used for in a multiple-effect plant?
Which preservation factors can be used for preserved milk?

Sources

The questions are based on the Danish textbooks below and translated from the Danish. Main source: Mejerilære 2. Page numbers in the quizzes are the books' own; “unknown” means the page could not be established. The full tests also refer to Mælkekemi and Tetra Pak's Dairy Processing Handbook.

Waagner Nielsen, E. & Ullum, J. A. (2003). Mejerilære 1. [Dairy technology, vol. 1: general.] 4th edition, 1st printing. Erhvervsskolernes Forlag, Odense. ISBN 87-7881-397-2.
Waagner Nielsen, E. & Ullum, J. A. (2004). Mejerilære 2. [Dairy technology, vol. 2: products.] 5th edition, 1st printing (1st edition 1986). Erhvervsskolernes Forlag, Odense. ISBN 87-7881-484-7. [main source]
Stein Jensen, P. & Nielsen, J. J. (2006). Mikrobiologi. [Microbiology.] 5th edition (3rd printing 2022). Praxis Forlag A/S, Copenhagen. ISBN 978-87-7881-662-7.
Waagner Nielsen, E. & Buch Kristensen, J. M. (2006). Mikrobiologi og bioteknik. [Microbiology and Biotechnology.] 2nd edition. Erhvervsskolernes Forlag, Odense. ISBN 978-87-7881-666-5.
Stein Jensen, P. (2003). Mejeriproduktion. [Dairy Production.] 3rd edition, 1st printing. Erhvervsskolernes Forlag, Odense. ISBN 87-7881-411-1.
Statens Forsøgsmejeri [Danish State Experimental Dairy] (1961). 128. beretning. [Report no. 128.] Hillerød.

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This is an unofficial teaching and study tool. The quiz content was written for educational use on the basis of the textbooks listed, and translated from the Danish. Copyright in the original texts belongs to their authors and publishers (Erhvervsskolernes Forlag, Praxis Forlag and others) and is not affected by this.

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