4 Innovative technique for the Preservation of Traditional Dairy Products.

Preservation of Traditional Dairy Products.

Developments in Preservation of Traditional Dairy Products. The short shelf life of the traditional dairy products is the major limitation inorganized marketing of these products. The conventional preservation techniques such as sterilization, freezing, etc. cannot be used for traditional dairy products due to their adverse effects on sensory and textural quality. This calls for application …

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Pure Desi Style of Dahi Making- The Ultimate guide

Dahi Making

Introduction Pure Desi Style of Dahi making involves a natural fermentation process that depends on indigenous bacteria present in the milk and available dahi. Here’s a detailed overview of the traditional Indian method of making desi style of dahi. Ingredients for Pure Desi Style of Dahi Making Material required: Pure Desi Style of Dahi Making …

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Advantages and Disadvantages of Homogenized Milk


Introduction As per the United State Public Health Service, “Homogenized milk is milk which has been treated in such manner as to ensure break-up of the fat globules to such an extent that after 48 hours of quiescent storage, no visible cream separation occurs in the milk and the fat percentage of the milk in …

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Minor components and micronutrients of Milk and their great health benefits


Introduction Milk has various Minor components and micronutrients of Milk, also possesses the high health benefits, in this article we are going to disccused all this Minor components and micronutrients of Milk. Minerals- Micronutrients of milk Calcium: Calcium functions in the mineralization of bones and teeth, muscle contraction and relaxation, nerve functioning, and blood clotting. …

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The Amazing Chemistry of Milk Proteins

Milk Proteins

Introduction There are two distinct types of milk proteins, casein and whey. Caseins make up over 80% of the totalmilk protein content and they can be further divided into five groups – the alpha s1, alpha s2, beta, gamma, andkappa caseins. Caseins- Milk Proteins Caseins do not have an organized structure, thus they cannot be …

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X-Ray Inspection Systems- The powerful tool for Dairy and Food industry

X-Ray Inspection Systems

Introduction An x-ray inspection system can be used to detect the stones, glass, ceramics, bones, plastics and, of course, metal, can be recognized and discharged with an x-ray inspection system which is more beneficial than Metal detectors that can only detect the metal especially ferrous metal. The big advantage of x-ray inspection systems compared to …

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Metal Detectors -The Indispensable Instrument for Quality Assurance

Metal Detector

Introduction For several years, production in the food, beverage and Dairy industries has become increasingly automated. This is due to larger production volumes, increasing demands on quality and higher costs. However, even in a well-managed, automated and mechanized food, beverage and dairy industry, contamination of end products during production cannot be completely ruled out. It’s …

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Its All About the Milk Fat and its Amazing Chemistry

Milk Fat

Introduction Milk fats consist of a mixture of compounds including triacylglycerols, diacylglycerols, monoacylglycerols, phospholipids, cerebrosides, gangliosides, sterols and sterol esters and derivatives, carotenoids, tocopherol, vitamins A,D, E, C, B1, and B2 and free fatty acids. They are not soluble in water, or aqueous liquids. Milk fat is secreted from the mammary epithelial cells as fat …

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