1. (A) Based on the information assigned from the Atlas, define the term "coliform".
(B) What tests can confirm the presence of coliforms in water?
(C) What tests for the presence of coliforms in raw milk?
2. (A) What is the name of the most heat tolerant pathogen present in milk?
(B) What is the limit of permissible bacteria in Grade A pasteurized milk?
3. (A) What was the original "sell by" or "pull by" date for your milk sample?
(B) What was the average number of bacteria present in your milk sample?
(C) Based on your results, would you recommend drinking this milk?
4. Why does pasteurized milk still have some bacteria present? Why were some bacteria not killed during the heating process?
5. (A) Name the 2 purposes of pasteurization.
(B) At what temperature and duration of time is milk pasteurized in Canada?