ReeLabs Interview Questions and Answers

Curd milk heat treatment is done at 90 degrees Celsius to kill harmful bacteria and enzymes.

• Heating milk to 90 degrees Celsius helps to destroy pathogenic bacteria present in the milk.

• It also denatures enzymes that can cause spoilage and affect the quality of the curd.

• The heat treatment ensures the safety and shelf life of the curd product.

• Lower temperatures may not effectively kill all the bacteria, while higher temperatures may negatively impact the taste and texture of the...read more

Heat treatment temperatures for milk and milk products

• Heat treatment is used to kill harmful bacteria and extend the shelf life of milk and milk products

• The temperature and duration of heat treatment vary depending on the specific product

• Common heat treatment methods include pasteurization and sterilization

• Pasteurization typically involves heating milk to a temperature between 63-72°C for a specified time, such as 15-30 seconds

• Sterilization involves heating milk to a higher t...read more

Milk is typically packaged at a temperature of around 4 degrees Celsius.

• Milk is usually packaged at a temperature of 4 degrees Celsius to maintain freshness and quality.

• Packaging milk at a lower temperature helps to slow down bacterial growth and extend its shelf life.

• Some milk packaging processes involve pasteurization, which heats the milk to a higher temperature before cooling it down for packaging.

Curd is typically packed at a temperature of around 4-6 degrees Celsius.

• Curd is usually packed at a refrigerated temperature to maintain freshness and prevent spoilage.

• The ideal temperature for packing curd is between 4-6 degrees Celsius.

• Packaging curd at higher temperatures can lead to faster bacterial growth and spoilage.

• Maintaining a cold chain during transportation is crucial to preserve the quality of packed curd.

HTST treatment holding time for milk is the time duration for which milk is held at a specific temperature to kill harmful bacteria.

• HTST stands for High-Temperature Short-Time treatment.

• The holding time for milk during HTST treatment is usually around 15-20 seconds.

• The temperature at which milk is held during HTST treatment is around 72°C (161°F).

Milk is typically packed at a temperature of around 4 degrees Celsius to ensure freshness and prevent bacterial growth.

• Milk is usually packed at a temperature of 4 degrees Celsius to maintain its quality and freshness.

• Packaging milk at a lower temperature helps to slow down bacterial growth and extend its shelf life.

• Temperature-controlled packaging facilities are used to ensure that milk is stored and packed at the correct temperature.

• Improper temperature during packaging can...read more

Curd is typically packed at room temperature.

• Curd is usually packed at room temperature to maintain its freshness and texture.

• Packing curd at a higher temperature can lead to spoilage and growth of harmful bacteria.

• On the other hand, packing curd at a lower temperature can affect its taste and consistency.