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Leche: Tipos y Seguridad

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Tipos y seguridad de la leche

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Mexico

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Leche: Tipos y Seguridad
 

Leche: Tipos y SeguridadOnline version

Tipos y seguridad de la leche

by Elizabeth Noemi Martínez Montealegre
1

¿Cómo se le llama a la leche recién obtenida de la vaca que no ha pasado por ningún tratamiento térmico?

2

¿Cuál es el tipo de leche que conserva todo su contenido graso original (entre 3% y 4%)?

3

¿Qué tipo de leche ha sido procesada para eliminar casi toda su grasa (menos del 0.5%)?

4

¿Qué significan las siglas UHT en el tratamiento de la leche?

5

¿Qué tratamiento térmico básico ayuda a eliminar bacterias nocivas para que la leche sea apta y segura de beber?

6

¿Por qué NO se debe consumir leche cruda sin hervir o pasteurizar?

7

Menciona dos señales visuales o de olor que indican que la leche ya NO es apta para el consumo.

8

¿Cómo se llama el tiempo transcurrido desde que se aplica un medicamento a una vaca hasta que su leche vuelve a ser segura para la venta?

9

¿Qué se debe hacer con la leche de un animal que está bajo tratamiento con antibióticos?

10

¿Por qué es importante identificar y marcar a las vacas que reciben medicamentos en la granja?

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