(a) Name five agents involved in the marketing of animal products. (b)(i) Define the term pasteurization as used in milk processing. (ii) State two ways in ...
Question 1 Report
(a) Name five agents involved in the marketing of animal products.
(b)(i) Define the term pasteurization as used in milk processing. (ii) State two ways in which pasteurisation of milk is important.
(iii) List four milk products.
(c) State four factors that affect the yield of milk in cows.
(d)(i) Give one reason why it is important to starve an animal before slaughtering. (ii) List two pre-slaughtering activities.
Answer Details
(a) Five agents involved in the marketing of animal products
- Wholesalers
- Retailers
- Middlemen
- Commission agents/brokers
- Transporters (also processors and cooperative societies)
(b)(i) Definition of pasteurization
Pasteurization is the process of heating milk to a specific temperature (for example 63 °C for 30 minutes or 72 °C for 15 seconds) and then cooling it rapidly, in order to kill harmful/pathogenic micro-organisms without spoiling the quality of the milk.
(b)(ii) Two ways in which pasteurisation of milk is important
- It kills disease-causing organisms and makes the milk safe for consumption.
- It prolongs the shelf life/keeping quality of the milk.
(b)(iii) Four milk products
- Butter
- Cheese
- Yoghurt
- Cream (also ghee, ice cream and powdered milk)
(c) Four factors that affect the yield of milk in cows
- Breed of the cow.
- Feeding/nutrition of the cow.
- Age and stage of lactation.
- Health of the animal and frequency of milking.
(d)(i) One reason for starving an animal before slaughter
- To empty the digestive tract so that evisceration is easier and the carcass is not contaminated with gut content.
(d)(ii) Two pre-slaughtering activities
- Resting the animal.
- Starving/fasting the animal (also ante-mortem inspection and stunning).
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