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SOP Quiz: Mixing and Dispensing of Milk for Pasteurization
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Why is the first bottle dispensed the temperature control bottle?A. So we don't forget B. It is easiest to do it first C. To keep the milk cold D. It shows the outlier (warmest) temperature
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For how long must the pool be mixed before taking a sample?A. 3 minutes B. 2 minutes C. 5 minutes D. Until you are finished setting up
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Why do we dispense the first cycle (one bottle) back into the pooling container?A. The second cycle is easier to calibrate B. The milk at the bottom isn't mixed in C. To clear air bubbles from the tube D. The first bottle is unlucky
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What is crucial to do before dispensing the first bottle of the batch?A. Calibrate the dispenser to get the correct amount B. Sticker all the caps C. Put the pool sheet away D. Put the Tinytag on the control bottle
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Why must filled bottles be capped immediately?A. So they don't get knocked over & spill B. So we can sticker the caps C. To reduce the amount of time exposed to potential contamination D. To keep the milk cold
SOP Quiz: Mixing and Dispensing of Milk for Pasteurization (Answer Key)
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Why is the first bottle dispensed the temperature control bottle?A. So we don't forget B. It is easiest to do it first C. To keep the milk cold D. It shows the outlier (warmest) temperature
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For how long must the pool be mixed before taking a sample?A. 3 minutes B. 2 minutes C. 5 minutes D. Until you are finished setting up
-
Why do we dispense the first cycle (one bottle) back into the pooling container?A. The second cycle is easier to calibrate B. The milk at the bottom isn't mixed in C. To clear air bubbles from the tube D. The first bottle is unlucky
-
What is crucial to do before dispensing the first bottle of the batch?A. Calibrate the dispenser to get the correct amount B. Sticker all the caps C. Put the pool sheet away D. Put the Tinytag on the control bottle
-
Why must filled bottles be capped immediately?A. So they don't get knocked over & spill B. So we can sticker the caps C. To reduce the amount of time exposed to potential contamination D. To keep the milk cold
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