A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
Le Lait et Les Produits Laitiers, à consommer les yeux fermésMilk U Good
Le lait est une matière première vivante et fragile. Pour élaborer du lait et des produits laitiers sûrs, sains et bons, tous les acteurs de la filière (élevage, traite, collecte et transformation) forment une chaîne de savoir-faire.
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
Le Lait et Les Produits Laitiers, à consommer les yeux fermésMilk U Good
Le lait est une matière première vivante et fragile. Pour élaborer du lait et des produits laitiers sûrs, sains et bons, tous les acteurs de la filière (élevage, traite, collecte et transformation) forment une chaîne de savoir-faire.
Market Research Report on Milk Processing and Dairy Products in India- By NPCSAjjay Kumar Gupta
If you found yourself overwhelmed at the presence of innumerable variants of dairy products on offer at a food store then you surely have guessed the market potential that the sector holds in the view of changing consumer dynamics. Gone are the days when shopping of dairy products just meant choosing between plain curd or Cottage Cheese or basic sandwich spread, today dairy products have outdone their first forms and evolved into much urbanized and modern consumer centric products. Bringing the industry in the spotlight, Niir Project Consultancy Services has released a new research report titled ‘Market Research Report on Milk Processing & Dairy Products in India (Butter, Yogurt, UHT Milk, Cheese, Ice Cream, Ghee & Other Products) Market Prospects, Present Scenario, Growth Drivers, Demand-Supply Statistics, Industry Size, Sector Outlook, Analysis & Forecasts upto 2017’. The report qualifies as an efficient research tool for prudent business decisions.
The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products.
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Research & Reviews Journal of Dairy Science & Technology vol 5 issue 3STM Journals
Research & Reviews: Journal of Dairy Science and Technology (RRJoDST) is an online Journal focused towards the publication of current research work carried out under Dairy Science and Technology. This journal covers all major fields of applications in Dairy Science and Technology.
Focus and Scope Covers
Dairy Science and Technology
Biotechnology of milk
Biochemistry of milk
Transformation procedures and nutritional qualities of milk and dairy products
Milk from Bovine or Non-Bovine species and human milk
New products from milk using new technologies
Breeding of high yielding cattle
Milk is the food which exclusively sustains us during the first few months of life.
In addition to being a nutritious food for humans, milk provides a favorable environment for the growth of microorganisms. Yeasts, moulds and a broad spectrum of bacteria can grow in milk, particularly at temperatures above 16°C.
Microbes can enter milk via the cow, air, feedstuffs, milk handling equipment and the milker.
Raw milk :
The lacteal secretion , practically free from colostrum, obtained by the complete milking of one or more healthy cows(PMO).
This lecture is about microbiology of dairy products presented by Rufia Abbas, she is from Karachi, Sindh Pakistan.
for video: https://youtu.be/WLzFKnSSLTk
Food processing, composition of milk, microorganism present, Different type of adulteration test (sugar, starch, Salt, urea), biochemical test (organoleptic, clot on boiling, alcohol, lactometer, fat determination, protein determination), different type of pasteurization, processing, spray drying, Standards of PFA, FSSAI, BIS (profile and regulations) & non food application of milk.
Similar to Dairy Microbiology. Methods of preservation of milk and Milk Products (20)
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
2. Definitions
• Raw milk: The lacteal secretion , practically free from colostrum,
obtained by the complete milking of one or more
healthy cows (PMO).
• “Consumer Milk” products:
- Homogenized milk: 3.25% fat
- Reduced fat milk: 2% fat
- Low fat milk: 1% fat
- Fat-free milk: skim milk, <0.5% fat
(all with 8.25% solids-non-fat)
• Other “milk products”: lactose reduced milks, heavy cream,
cultured milks, yogurt, cottage cheese.
3.
4. Milk is sterile at secretion in the udder but is
contaminated by bacteria even before it leaves
the udder.
Further infection of the milk by microorganisms
can take place during
milking, handling, storage, and other pre-
processing activities.
8. • Purpose: Inactivation of bacterial pathogens (target
organisms Coxiella burnettii)
- assurance of longer shelf life (inactivation of
most spoilage organisms and of many enzymes)
• Pasteurization
– Heat treatment of 72ºC (161 F) for 15 sec (HTST)
or 63ºC (145 F) for 30 min (or equivalent)
– does not kill all vegetative bacterial cells or spores
(Bacillus spp. and Clostridium spp.)
– Pasteurization temperature is continuously
recorded
Pasteurization
9. Pasteurization is a process of heating a
food, which is usually a liquid(milk), to a
specific temperature for a predefined length
of time and then immediately cooling it after it
is removed from the heat.
This process slows spoilage caused
by microbial growth in the food.
10. The French scientist Louis Pasteur invented
pasteurization.
To remedy the frequent acidity of the local wines he
found out experimentally that it is sufficient to heat
a young wine to only about 50–60 °C (122–140 °F)
for a brief time to kill the microbes.
Pasteurization was originally used as a way of
preventing wine and beer from souring, and it would
be many years before milk was pasteurized.
Pasteurization of milk was suggested by Franz von
Soxhlet in 1886.
11.
12. 1
•High Temperature, Short Time(HTST
method)
2
•Ultra High Temperature
Pasteurization(UHT method)
3
•Vat Pasteurization
13. The HTST pasteurization standard was designed to
achieve a five-log reduction, killing 99.999% of the
number of viable micro-organisms in milk.
This method requires that the milk be held at 161
degrees for 16 seconds. This process, also refereed to
as continuous flow pasteurization, requires the milk to be
forced through metal pipes that are heated from the
outside.
14.
15. It produces a product that has a stable shelf
life of up to two months.
UHT processing holds the milk at a
temperature of 138°C (280°F) for a minimum
of two seconds.
16.
17. Vat Pasteurization is the most gentle type
of pasteurization.
The milk is held in a heated vat at 145
degrees for 30 minutes. It is then quickly
cooled to 39 degrees.
18.
19. Sterilization is a term referring to any process that
eliminates or kills all forms of microbial life, including
transmissible agents (such
as fungi, bacteria, viruses, spore forms, etc.) present on
a surface, contained in a fluid, in medication, or in a
compound such as biological culture media.
Sterilization can be achieved by
applying heat, chemicals, irradiation,high
pressure, and filtration or combinations thereof.
20. Tyndalization-
Named after John Tyndall is a lengthy process designed to reduce the level
of activity of sporulating bacteria that are left by a simple boiling water
method.
It involves boiling for a period (typically 20 minutes) at atmospheric
pressure, cooling, incubating for a day, boiling, cooling, incubating for a
day, boiling, cooling, incubating for a day, and finally boiling again.
The three incubation periods are to allow heat-resistant spores surviving the
previous boiling period to germinate to form the heat-sensitive vegetative
(growing) stage, which can be killed by the next boiling step.
This is effective because many spores are stimulated to grow by the heat
shock. The procedure only works for media that can support bacterial
growth - it will not sterilize plain water.
21. Microfiltration is the process of filtration
with a micrometre sized filter.
Microfiltration is a membrane
technical filtration process which
removes contaminants from a fluid by
passage through a
microporous membrane. A typical
microfiltration membrane pore size
range is 0.1 to 10 micrometres (µm).
23. Dehydrated milk is manufactured dairy product made by
evaporating milk to dryness.
Purpose- to preserve it; milk powder has a far longer shelf
life than liquid milk and does not need to
be refrigerated, due to its low moisture content.
Dry milk is also easy to transport.
First invented by Russian physician Osip Krichevsky in
1802.
Commercially available in 1832 by Russian chemist M.
Dirchoff.
25. • Pasteurized milk is first concentrated in
an evaporator to approximately 50% milk
solids. The resulting concentrated milk is
then sprayed into a heated chamber where
the water almost instantly evaporates, leaving
fine particles of powdered milk solids.
Spray Drying
• Milk is applied as a thin film to the surface of
a heated drum, and the dried milk solids are
then scraped off. However, powdered milk
made this way tends to have a cooked
flavor, due to caramelization caused by
greater heat exposure.
Drum Drying
• Same as drum drying but involves freezing
which retains more amount of nutrition.
Freeze
Drying
26. used in the manufacture of infant
formula, confectionery such as chocolate
and in recipes for baked goods where
adding liquid milk would render the product
too thin.
used in various sweets such as the famous
Indian milk balls known as Rasgulla and
popular Indian sweet delicacy.
common item in UN food
aid supplies, fallout shelters and is favored
by survivalists, hikers, and others requiring
nonperishable, easy-to-prepare food.
Reconstruction-one cup of potable fluid
milk from powdered milk requires one cup
of potable water and one-third cup of
powdered milk.
This is the original container from
1947, provided by the Ministry of
Food in London, England
27.
28. Condensed milk is cow's milk from
which water has been removed. It
is most often found in the form
of sweetened condensed milk, with
sugar added.
Sweetened condensed milk is a
very thick, sweet product which
when canned can last for years
without refrigeration if unopened.
29. Raw milk is clarified and standardised, and then is heated to 85-
90 C for several seconds.
This heating destroys some microorganisms, decreases fat
separation and inhibits oxidation.
Some water is evaporated from the milk and sugar is added to
approximately 45%. This sugar extends the shelf life of sweetened
condensed milk.
Sucrose increases the liquid's osmotic pressure, which prevents
microorganism growth.
The sweetened evaporated milk is cooled and lactose crystallization
is induced.
30. sweetened condensed milk is the preferred milk to be added to
coffee or tea.
Many countries in Southeast Asia, use condensed milk to flavor their
coffee.
A popular treat in Asia is to put condensed milk on toast and eat it in
a similar way as jam and toast.
Condensed milk is an alternative to jam.
It is a major ingredient in many Indian desserts and sweets. While
most Indians start with normal milk to reduce and sweeten
it, packaged condensed milk has also become popular.