REHS Exam: Milk and Dairy Products
with verified answers already passed
Pasteurization Process - correct answer ✔✔
Public Health Concerns Regarding Raw Milk - correct answer ✔✔
Microbes Associated with Milk and Eggs - correct answer ✔✔
Holding Temperatures (pasteurized milk and raw shell eggs) - correct answer ✔✔
Raw Milk and Raw Milk Product Handling - correct answer ✔✔
Requirements Regarding Bulk Milk Dispensing Tubes - correct answer ✔✔
Prohibited Ready-to-Eat Foods - correct answer ✔✔
VAT Method - correct answer ✔✔A *batch* of milk is pasteurized at one time. Minimum
temperature for this method is *145°F for 30 minutes.*
Most commonly used on cultured dairy products. Examples: sour cream and yogurt.
HTST Method - correct answer ✔✔*High Temperature Short Time* method heats products to
*161°F for 15 seconds*, up to *166°F for 15 seconds for the Q-Fever control*, and to *175°F for
25 seconds* for high fat products (ice cream).
, Has been found to destroy thermophilic and thermoduric bacteria better than the VAT method.
High Heat Short Time Method - correct answer ✔✔Heats product similar to the Ultra High
Temperature method from *191°F to 212°F for a period of between a fraction of a second to a
second*.
Ultra High Temperature Method - correct answer ✔✔AKA *Flash Method*. Heated to
temperatures up to *194°F for 3/4 of a second*. Useful for high sugar and fat products such as
50/50 milk and whipping cream. Extends storage and shelf life.
Not recommended for regular grades of milk.
Instantaneous Methods - correct answer ✔✔Milk is heated to *280°F for a fraction of a
second*. Example is non-refrigerated dairy creamers.
VAT Method Controls - correct answer ✔✔1. Bubbles can act as an insulator to heat which can
cool the top layer of milk to prevent proper pasteurization.
2. *Hot air (5°F hotter than vat milk) or steam* can be blown over the vat to heat the foam.
HTST Method Controls - correct answer ✔✔1. Milk *must be preheated* first.
2 Milk is then passed through heating coils.
3. If milk does not get hot enough through coils, a *special automatic control valve* (with
thermostats) will stop the milk from exiting the pasteurizer and sends it back through the cycle
for re-pasteurization.
Ultra High Temperature Method Controls - correct answer ✔✔Same principle of the HTST
method is used with special thermostatic controls.
with verified answers already passed
Pasteurization Process - correct answer ✔✔
Public Health Concerns Regarding Raw Milk - correct answer ✔✔
Microbes Associated with Milk and Eggs - correct answer ✔✔
Holding Temperatures (pasteurized milk and raw shell eggs) - correct answer ✔✔
Raw Milk and Raw Milk Product Handling - correct answer ✔✔
Requirements Regarding Bulk Milk Dispensing Tubes - correct answer ✔✔
Prohibited Ready-to-Eat Foods - correct answer ✔✔
VAT Method - correct answer ✔✔A *batch* of milk is pasteurized at one time. Minimum
temperature for this method is *145°F for 30 minutes.*
Most commonly used on cultured dairy products. Examples: sour cream and yogurt.
HTST Method - correct answer ✔✔*High Temperature Short Time* method heats products to
*161°F for 15 seconds*, up to *166°F for 15 seconds for the Q-Fever control*, and to *175°F for
25 seconds* for high fat products (ice cream).
, Has been found to destroy thermophilic and thermoduric bacteria better than the VAT method.
High Heat Short Time Method - correct answer ✔✔Heats product similar to the Ultra High
Temperature method from *191°F to 212°F for a period of between a fraction of a second to a
second*.
Ultra High Temperature Method - correct answer ✔✔AKA *Flash Method*. Heated to
temperatures up to *194°F for 3/4 of a second*. Useful for high sugar and fat products such as
50/50 milk and whipping cream. Extends storage and shelf life.
Not recommended for regular grades of milk.
Instantaneous Methods - correct answer ✔✔Milk is heated to *280°F for a fraction of a
second*. Example is non-refrigerated dairy creamers.
VAT Method Controls - correct answer ✔✔1. Bubbles can act as an insulator to heat which can
cool the top layer of milk to prevent proper pasteurization.
2. *Hot air (5°F hotter than vat milk) or steam* can be blown over the vat to heat the foam.
HTST Method Controls - correct answer ✔✔1. Milk *must be preheated* first.
2 Milk is then passed through heating coils.
3. If milk does not get hot enough through coils, a *special automatic control valve* (with
thermostats) will stop the milk from exiting the pasteurizer and sends it back through the cycle
for re-pasteurization.
Ultra High Temperature Method Controls - correct answer ✔✔Same principle of the HTST
method is used with special thermostatic controls.
