Current insights on dairy science and technology
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, …
Introduction: Dairy production is an essential component of the global food industry, providing a wide range of products such as milk, cheese, butter, and yogurt. However, the dairy sector is also associated with a significant amount of dairy biodegradable waste, posing environmental challenges. This article explores the impact of dairy biodegradable waste, discusses current waste …
Introduction Homogenization- Milk is an oil-in-water emulsion. Fat globules in the milk are dispersed in a continuous water phase (skim milk) and normally vary in sizes ranging from 1 mm to 22 mm,with a mean size of approximately 3-4 mm. As the density of milk fat is less than that of skim milk, the fat …
Introduction: Milk has been packaged in several types of containers across the globe. The general requirements of a Milk Packaging container are as follows: A container of good quality must prevent post-processing contamination from bacterial sources. It should be such that all indirect or direct chemical change in the milk should be prevented. The package …
INTRODUCTION Materials and Sanitary Requirements of the Dairy Equipment are integral part of dairy designings as Pipes, fittings, valves and other milk handling equipment in a Dairy plant play an important role in the maintenance of the quality of the product as well as cost of the plant installation. Some features like the pressure drop, …
Food Safety and Food Safety Hazards in Dairy Industry Introduction Dairy industry has the largest share in Food based industry. For young mammals including human infants, milk is the first food ingested and in most cases, it continues to be the sole constituent of the diet for considerable period of time hence there is need …
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 …
