Nd preserfood and dairy


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Nd preserfood and dairy

  1. 1. ND Pharma & Biotech Passion for Innovation1 ND Pharma& Biotech
  2. 2. PreserFood TM® and Dairy A lasting friendship
  3. 3. Strengthening Supply of Milk and Dairyproducts through the use of PreserFood TM ® PreserFood TM ® Fresh Milk, healthier and longer fresh milk, in normal circumstances usually lasts between 4 and 11 days under the conditions of storage and distribution . For milk to last longer, require the use of preservatives and other products, most of which are not suitable or directly are prohibited 3 ND Pharma& Biotech
  4. 4. The most appropriate process to obtain fresh milk, whole or semi skimmed, long life, is here. His name is PreserFood TM ®, and is the result of years of research and development from which we have developed an advanced formula of high- tech and functional, with a simple process of adding this compound, 100% organic, protects raw material (milk) of the growth of bacteria and keeps it in a state of freshness and flavor, for twice the time in raw (unprocessed) and up to 3 times more in case of pasteurized milk, reaching up to 42 days durability in a state of total health and hygiene, thus suitable for consumption, a milestone that had never been accomplished by any other procedure, except for the production of UHT milk (Tetrabrik), ie: sterilization of raw materials and its processing to packaging and light control temperature.4 ND Pharma& Biotech
  5. 5. The quality of the milk but in the case of fresh milk is a perishable commodity and difficult to maintain because they are many and varied factors that influence the deterioration and degradation of the raw material milk, plus natural processes that affect this sensitive and delicate commodity. The transformation process with PreserFood TM ® only requires minutes, adding at any time of procurement, especially at the time of collection, when the risk of contamination is higher, prior to pasteurization or immediately after cooling. This achieves an optimization of the product in amounts ranging from 0.5 g / liter to the 1.5 g / l, having a unique role by any other in preserving and extending the life of the raw material dairy transformed into food, which has no rival neither competition in the market.5 ND Pharma& Biotech
  6. 6. Our product contains a composition derived from a nonessential amino acid, in its sterified formula associated with the higher power of hydroxytyrosol preservative, obtained from the olive tree and its fruit, a process that guarantees a purity of 101.5%, which is not has been overcome today by any manufacturer or process. Our company is provided with the best raw materials for the manufacture of this product, combining technical and scientific experience of more than 40 years since the first investigations were developed by scientists associated with our parent company in the United States of America pioneers at Drexel University and Vermont in the Departments of Endocrinology, Nutrition and Metabolism, continued by these scientific leaders in other centers of prestige international reputation and solvency.6 ND Pharma& Biotech
  7. 7. The benefits PreserFood TM ® brings to health and diet, as well as active enrichment of dairy raw materials are countless, well, from providing multiple benefits to the digestive system or nervous, there are other side when the raw milk containing the product is used for various culinary applications for the manufacture of other products, produced or processed, (pastry, confectionery, bakery fillings, etc..)7 ND Pharma& Biotech
  8. 8. Additionally, PreserFood TM ® improves themilk flavor, giving it a natural taste, fine to palateand removing remaining traces of bitternessacidity, typical of natural raw material,degradation causing reject reactions to milk andlosses in freshness, and in addition be repelledby the taste and smell, resulting in rejection offinal consumer to the dairy product or milk.8 ND Pharma& Biotech
  9. 9. Discover what can PreserFoodTM ® do for you, your business,industry and product! Give to youthe material premium quality andcontribution to its useful life withthe power of Nature that weobtain for you. 9 ND Pharma& Biotech
  10. 10. Milk and PreserFood TM ® Love at first sight
  11. 11. Milk is a nutritious liquid-white, produced by female mammals. The main function of milk is to feed the pups until they are able to digest other foods. The milk of domestic mammals is a staple food for humans, as follows: beef, primarily, but also sheep, goat, horse, camel, dromedary, and so on. Milk is produced by the secretor cells of the mammary glands or breasts (called "udder" in domestic mammals). Milk is synthesized primarily in the mammary gland, but a large part of its constituents derived from blood serum. The milk produced during the first four days after delivery is unsuitable for production of dairy products due to their different composition.This kind of milk is called calostrum.11 ND Pharma& Biotech
  12. 12. The aroma of milk is also typical, consider the environmental odorsmilk tends to absorb both storage barn as the place and is alsoinfluenced by the smells and food characteristics after receiving theanimal. The aroma also indicates the track of milk: sour smell appearswhen developing rancid heartburn or smell when oxidized fat. Equallytaste will be affected by the development of acidity, bacterialcontamination or adulteration fraud (slurry, adding baking soda, salt,etc.).. The texture of milk also change more watery or thin when it isskimmed. 12 ND Pharma& Biotech
  13. 13. When it becomes more viscous acidic andfiliform, masses appear increasing acidity orlumps. Milk control requires a chain ofmeasures and a set of tests to determine if themilk is pure, clean and suitable for themanufacture of dairy products or for directconsumption in general.Quality control tests are the following •Organoleptic Analysis . Odor-characteristic(acidity, foreign substances) - Flavor -appearance inside and outside • Laboratorytests. - bacteriology. - Physical-chemical tests.Reductase (methylene blue reduction) Degreeof acidity, percentage of impurities fat densitycontrol and other ...13 ND Pharma& Biotech
  14. 14. Preservation of milk. Milk is an excellent culture medium and therefore is subject to microbiological alterations. Preservation methods tend to kill germs and stop its development. In addition, they must limit the alterations in the chemical and physicochemical milk. Preservation methods are physical and chemical. Physical methods include the following: • Stop the activity of microorganisms by cooling • Partial or total destruction of germs by heating. • Partial or extreme dehydration. • Elimination of microorganisms by centrifugation14 ND Pharma& Biotech
  15. 15. Chemical methods involve the addition of certain substances that hinder the development of germs or cause their destruction. The most common methods are the use of sugar, as in the condensed milk, or acids, such as fermented milks. Fermentation is a biological process that produces lactic acid from lactose, the use of other substances such as antiseptics is not allowed in most of the cases.15 ND Pharma& Biotech
  16. 16. The cold does not cause the death of the microorganisms, but slows its activity.Development of lactic germs responsible for acidification of the milk diminish attemperatures near 10 ° C, stopping at a temperature of2 ° C. however, there areorganisms, such as some bacteria proteolytic than can easily develop at atemperature of 0 ° C. To completely stop microbial growth, the milk must be cooledunder its freezing point, which helps to avoid changes in physical or chemicalcharacteristics, so this should be frozen quickly. The lumps may occur slowly infrozen milk casein and butter particles. Rapid freezing is achieved on rotatingdrums. Then, thin films bladed layer of drums and you get a snow pack of suitablemilk for direct consumption. This method can only be applied to germ an pathogenclean milks.16 ND Pharma& Biotech
  17. 17. The application of heat may cause destruction ofmicroorganisms in the germicidal effect.Heat treatment depends of the following factors: •Temperature and duration of heating. • Type andprimary germs content. • pH of the milk. • Speedof heat transfer in killing germs apparel.Best achieved results of heat treatment of milkappear at high temperature and duration, orthrough a more temperature/less time. Microorganisms, including pathogen bacterias aredestroyed between 70 to 90 ° C for some fewminutes.Some bacteria may require treatment andfor a major lapse of time.The spores of certain bacteria are destroyed onlyat temperatures above 100 ° C. Other methodsof preservation are dehydration of milk(powdered milk) and cheese or other derivatemanufacturing.17 ND Pharma& Biotech
  18. 18. Milk after milking, should be cooled ASAP orwithin two hours, at temperature below 15 ° Cbeing the ideal 4 ° C.This is because the present microorganismsmultiply very rapidly above 15 ° C and being quickreproduced (doubling every 20 minutes), so in afew hours your milk is multiplied thousands oftimes the bacterial load. Milk can be cooled indifferent ways appropriate to our conditions:Immerse gourds or canteens, preferably metal, ormanantial irrigation channels. Storage and dippingin cold water or ponds. Walls wetting the gourdwith cold water drilling and collar tubes surroundplaced as such. Electricity let us to have coldfreezers Water accumulated in it that helps to thecooling or insulated milk coolers tanks withcooling units, usually for 1000 to more liters. 18 ND Pharma& Biotech
  19. 19. Microbiology is the study of microorganisms. Microorganisms are living things too small to be seen with the naked eye. Its size is just thousandths of a millimeter. They are in every place: air, water and soil. Milk is a complete food, as she gathers all the components of other foods, have the meat protein and fish oil is the fat and butter, has cane sugar and contains the minerals and vitamins from vegetables and fruits. For this reason, milk is an ideal food for both men and microorganisms. This explains why a milk contaminated with some microorganisms, due to a dirty and unhygienic milking or cow disease, damaged in a few hours and can not be used by man to make cheese, or consume it as a drink.19 ND Pharma& Biotech
  20. 20. Microorganisms have food and water needs tolive. Lack of water eliminate totally microbiallife. In milk, sugar microorganisms mainly attack,using as food for living and reproduce, but alsodestroy proteins and producing acids and fatsfrom Milk gases.Acidificación microorganisms consumpt lactoseproducing lactic acid that occurs especially whenthe hot milk remains after milking, they workmore intensely when microorganisms from milkhas the temperature of the cow, when its cold.Thus, milk buckets are overactive or gourds leftin the sun during milking and take too long toreach the remote places and for the milkdifficulty of transportation, enter the plant orfabric in a low lactose and much lactic acid thatis why the brand much acidity, when testing withacidometer. 20 ND Pharma& Biotech
  21. 21. If the milk stays for more than oneday, eating microorganisms stillproducing lactose lactic acid, theacidity rises above 40 degrees Dornic.Then milk is cut, ie green liquid leavinga yellowish clots called serum , whichcontains the rest of the lactose,minerals and fat part of the workoriginal.Dairy milk, with low acidity ispreferred, in opposittion to this areexcess lactic acid cheese with falldefects, hard and bitter taste. The milkhas natural processes and degradationand transformation really quick.21 ND Pharma& Biotech
  22. 22. Microorganisms in milk are constantly being reproducedby division, first lengthen and then strangled in half to breakin two. A microorganism is divided into two, two are four,four, eight and in such way successively to originate. Underfavorable conditions 15 to 30 minutes are sufficient for anorganism originate two; descendants of one organism may,in twelve hours reach the figure of 68 000 millions.22 ND Pharma& Biotech
  23. 23. For all microorganisms there is an optimaltemperature for development, wheremultiplication is huge. Temperature also haveminimum and a maximum of life. Between thatrange of temperature can be developed, butalways it´s not possible. This temperature is notthe same for all species of microorganisms, someprefer the cold between (5 and 15 ° C), othersmean temperatures (30grados) and other hightemperature resistant (50 a60 ° C). Attemperatures below zero degrees, allmicroorganisms paralyze their activity as beingasleep, but do not die, between 5 and 10 degrees,decrease the activity considerably. Thats why it´spossible to preserve milk, cooling it to 4 or 5 °C, so the lactose stop using microorganisms andproduce lactic acid; freeze milk does not increaseits acidity and can last longer without cutting thatmuch more warm milk non cooled afterobtention.23 ND Pharma& Biotech
  24. 24. For life, certain microorganisms showpreference for acidity, temperature remainsthe same. Spoilage microbes that cause foodto spoil, can´t live in acidic media. So ifcheese and butter have enough lactic acidferment produced by microorganisms, willpreserve more time at ambient temperaturewithout refrigeration. Disinfectants aresubstances that kill microorganisms.The most appropriate are the commonlyused detergents, ftrisdic phosphate andcaustic soda. It is very important to washthe milking buckets. The recipients and allthe dairy equipment and plenty of cleanwater with disinfectants. The water-preferible for a dairy / cheese is that from aspring or any other that commonly is free ofmicroorganisms. 24 ND Pharma& Biotech
  25. 25. Bacteria Development.A. Adaptation phase: the bacteria must adapt to new environment. This occurs when preparing unfermented again for the first time. The increase is very reduced.B. Growth phase: the bacteria have adapted to milk,lactose consumed and lactic acid production, thepopulation is growing fast, coagulation occurs.C. Stationary phase: bacteria reduces growth, becausethe food (lactose) In the absence begins and theenvironment is too acidified (lactic acid). A bacteria lackthe strength to reproduction.D. Death phase: the lack of lactose and oxygen andthere is an excessive acidity produced by bacteria inthe degeneration and eventual death of these. 25 ND Pharma& Biotech
  26. 26. PasteurizationDestrucción of Microorganisms by heat. The heat destroys the microorganisms presentin milk, as a habit some people boil milk before drinking, to preserve their health. Theconsumption of unboiled fresh milk can cause diarrhea and other diseases whenmilking and subsequent handling of milk are uncareful as far as this product is highlycontaminated with microorganisms able to hurt humans. Milk from a healthy udder contains very few organisms, but in contact with dust and any containers, milk is heavily infected, as follows: In the healthy udder, milk has 50 to 1.000 organisms per cubic centimeter; From the air pass to milk to 500 to 10.000 organisms per cubic centimeter, from a dirty cow pass into breast milk between 5.000 y20, 000 organisms per cubic centimeter; from containers pass into milk 1.000 and 3.000. It follows the high degree of contamination milk is exposed. 26 ND Pharma& Biotech
  27. 27. If in addition the cow is sick with mastitis, maycontain several million microorganisms per cubiccentimeter, pernicious to humans.In the other hand, boiling milk extensively alsoaffects the same, so it lowers milk nutritionalpower considerably.The food value of boiled milk, during longtime orboiled whole time, fed little, protein becamedestroyed, vitamins as well and the sugar(lactose) can become candy and when thishappens, it appears as fired milk: it has anunpleasant odor and taste carbonized. To avoid allthese problems, there some procedures calledpasteurization that involve heating milk toinferior temperature to the boil over a more orless prolonged period of time. Prolonged heat isbelow the boiling and this kills the vast majorityof microorganisms transmitting diseases. 27 ND Pharma& Biotech
  28. 28. In addition, the milk retains almost intact then its nutritional value as their components have not been destroyed. In short, a boiled milk is free of microorganisms, but its food value is somewhat reduced, whereas a pasteurized milk is also free of microorganisms, but retains its nutritional value. A good pasteurization of milk has the effect of the destruction of all pathogens that often abound in it, including producing agents of brucellosis, foot and mouth disease and tuberculosis. The minimum temperature for complete pasteurization is 63 ° C. for 30 minutes or 73 ° C. for 15 seconds. Pasteurization and even moderate heating of raw milk destroys the lactic acid bacteria (Streptococcus lactis and Streptococcus cremoris)28 ND Pharma& Biotech
  29. 29. PreserFood TM® Extends life of milk
  30. 30. In recommended amounts, and from 0.5 g / liter of milk,PreserFood TM ® antibacterial agent and bio-preservativedevelops its potential, but lack the drawbacks of chemicalconservation products of inhibition of bacteria in foodstuffs.PreserFood TM ® does not alter milk organoleptic properties orchemical, or visually, does not smell, does not alter the aspect, sothat the milk retains its presence and natural attractiveness.PreserFood TM ® is an organic, plant derived genetically non-modified and is free of allergens.PreserFood TM ® also strengthens the food natural flavoureliminating acidity and bitterness product of natural degradationprocess of dairy returning the natural flavor.PreserFood TM ® protects the milk even if eventually breaks orloss of cold chain of conservation specially in case of best rawmaterials, minimizing risk and losses from spoilage and waste. 30 ND Pharma& Biotech
  31. 31. Glycine, especially in its esterified formula, asshown in PreserFood TM ® in combinationwith olive elextract (hydroxytyrosol), hasdemonstrated numerous uses, many of whichare going to be discovered, both in thealimentary field, as in the pharmaceutical ormedical others, such and as our associated staffdoing research within different Universities andResearch Centers in the world are concludingafter years of study of this composition.So important is their role to the WHO (WorldHealth Organization) and World Chemical,Council, that both have been proposed tochange its classification from nonessentialamino acid to essential, as some scientists hgroups proposed yet based on its bio-protective and therapeutic possibilitties, whichjust endorse the more than 10 years ofresearch behind the development of ourproduct Preserfood TM ®. 31 ND Pharma& Biotech
  32. 32. At ND Pharma & Biotech, we are fully convinced aboutcapabilities and functionality know about our products,therefore, ensure the quality of raw materials with whichwe made to give customersAt ND Pharma & Biotech we obtain the same satisfactionfrom our suppliers, and we try to ensure samesatisfaction to final consumer that at last are all we also.The new way to preserve food, natural, healthy and safe isalready here, and that this formula is called, without anydoubt PreserFood TM®.At ND Pharma & Biotech we are open to suggestions, welisten and try to solve your questions and needs, becauseto us, you are what means first.So if you want to discover what PreserFoodTM ® can dofor your business, your product or you, do no hesitate incontact us. We will attend you with the utmost diligenceand pleasure. ndpharmabiotech@europe.com 32 ND Pharma& Biotech
  33. 33. ND Pharma & Biotech making lifes better33 ND Pharma& Biotech