Technical upgrades on dairy
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 …
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. …
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 …
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 …
Introduction Atoms and molecules combine to form dynamic structures and systems that are the building blocks of every organism’s existence. For humans, cell membranes, hormones, and DNA are examples of vital structures that measure in the nanometer range. In fact, every living organism on earth exists because of the presence and interaction of various nanostructures. …
Introduction Buffalo ghee is a type of clarified butter made from the milk of buffaloes. Like traditional ghee, buffalo ghee is produced by simmering butter to remove water content and separate the milk solids, leaving behind a golden, pure fat. Buffalo milk has a higher fat content compared to cow’s milk, and as a result, …
Here we are going to discuss on Nanofiltration and its 7 Amazing Application in Dairy Industry Introduction Membrane technologies started to enter in an industrial reality with the pioneering work of Loeb and Sourirajan (1963) He developed the first anisotropic membranes, made from cellulose acetate, able to deliver reasonable fluxes and permeabilities for sea water …
Did you that whey have many healthy benefits..?? here are some listed benefits of whey. Introduction Whey is the liquid fraction remaining after the manufacture of cheese, chhana, paneer and casein. World whey output is majorly contributed by cheese whey to about 95%. In India, the major source of whey is from the production of …