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Food Science and Technology QUESTION #5946
Question 1
Microfiltration (MF) applied to skim milk in dairy processing achieves:
  • Complete removal of bacteria and spores (\(>99.9\%\) bacterial reduction) producing ESL (extended shelf-life) milk✔️
  • Concentration of whey proteins
  • Hydrolysis of lactose
  • Reduction of fat content to zero
Correct Answer Explanation
Microfiltration of skim milk using \(1.4\;\mu\text{m}\) ceramic membranes (Bactocatch process) achieves \(>99.9\%\) reduction of bacteria and spores, producing ESL milk with refrigerated shelf life of \(45\text{–}60+\) days vs. \(15\text{–}21\) days for HTST milk.