This document discusses designing milk fat to improve healthfulness and functional properties. It describes how milk fat composition can be manipulated nutritionally to increase concentrations of beneficial fatty acids like PUFAs, CLA, and omega-3s while decreasing saturated fats. Specific dietary strategies are outlined to influence rumen biohydrogenation and enhance uptake of desired fatty acids into milk fat.
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)sunil meena
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic
as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTSMohit Jindal
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS
Introduction to Indian meat, fish and poultry industry Preparatory operations of meat and meat products
Composition of muscle, Different types of slaughtering methods, Different types of meatents, Antimortam and post-mortem inspection of animal/slaughtered animal, Abattoir – Definition and construction; basic preparatory procedures (culmination, emulsification, pre-blending) Cured and smoked meats, sausage products – classification, processing steps, and canned meat, meat pickles
Handling and Dressing of Poultry
Inspection of poultry birds, dressing and preparation of ready to cook poultry, factors affecting the quality
Egg and Egg Products Structure, chemical composition and nutritive value, spoilage of eggs and preservation of whole egg and egg products, preparation of egg powder
5. Fish and Fish Products (06 hrs)
Types of fish, composition and nutritive value, judging the freshness of fish, fish grading and cooking of fish, smoking, pickling, salting and dehydration, preservation of fish and processed fish products
6. Frozen Storage of fresh and processed meat, poultry and fish (04 hrs)
7. By-products of meat, fish, poultry and egg industry (06 hrs)
MILK PROTEINS have long been known for their nutritional and technological value.
Proteins are important constituents of the human diet, since they comprise a principal source of nitrogen and essential amino acids.
Milk proteins have high nutritional value compared to other proteins because of their relatively high content of essential amino acids and good digestibility (Hambraeus, 1992, Smithers, 2008).
The major milk proteins, including the CASEINS, ß-lactoglobulin & a-lactalbumin, are synthesized in the Mammary Epithelial Cells and are only produced by the mammary gland.
The immunoglobulin and serum albumin in milk are not synthesized by the epithelial cells. Instead, they are absorbed from the blood (both serum albumin and the immunoglobulins).
An exception to this is that a limited amount of immunoglobulin is
synthesized by lymphocytes which reside in the mammary tissue (called plasma cells).
These latter cells provide the mammary gland with local immunity.
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)sunil meena
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic
as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTSMohit Jindal
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS
Introduction to Indian meat, fish and poultry industry Preparatory operations of meat and meat products
Composition of muscle, Different types of slaughtering methods, Different types of meatents, Antimortam and post-mortem inspection of animal/slaughtered animal, Abattoir – Definition and construction; basic preparatory procedures (culmination, emulsification, pre-blending) Cured and smoked meats, sausage products – classification, processing steps, and canned meat, meat pickles
Handling and Dressing of Poultry
Inspection of poultry birds, dressing and preparation of ready to cook poultry, factors affecting the quality
Egg and Egg Products Structure, chemical composition and nutritive value, spoilage of eggs and preservation of whole egg and egg products, preparation of egg powder
5. Fish and Fish Products (06 hrs)
Types of fish, composition and nutritive value, judging the freshness of fish, fish grading and cooking of fish, smoking, pickling, salting and dehydration, preservation of fish and processed fish products
6. Frozen Storage of fresh and processed meat, poultry and fish (04 hrs)
7. By-products of meat, fish, poultry and egg industry (06 hrs)
MILK PROTEINS have long been known for their nutritional and technological value.
Proteins are important constituents of the human diet, since they comprise a principal source of nitrogen and essential amino acids.
Milk proteins have high nutritional value compared to other proteins because of their relatively high content of essential amino acids and good digestibility (Hambraeus, 1992, Smithers, 2008).
The major milk proteins, including the CASEINS, ß-lactoglobulin & a-lactalbumin, are synthesized in the Mammary Epithelial Cells and are only produced by the mammary gland.
The immunoglobulin and serum albumin in milk are not synthesized by the epithelial cells. Instead, they are absorbed from the blood (both serum albumin and the immunoglobulins).
An exception to this is that a limited amount of immunoglobulin is
synthesized by lymphocytes which reside in the mammary tissue (called plasma cells).
These latter cells provide the mammary gland with local immunity.
Milk is most valued food and consumed by majority of the population. Processing of milk thus enables us to provide milk with better quality attribute and shelf-life.
Cream separators are used in Dairy industries to separate the cream and obtain fat-reduced or fat-free milk. This presentation is about the types of cream separators employed in the dairy industry
Milk
Composition of milk
physical properties of milk
Nutritive value of milk
Milk processing
Packaging of milk
Cream
Physico-chemical properties of cream
Butter
Process of butter making
Basic knowledge about functional foods and its examples and nutraceuticals product that is beneficial for health. Food that are used to increase our immunity to fight against disease or viruses such as CORONA virus.
Presentation by
Primary Information Services
www.primaryinfo.com
mailto:primaryinfo@gmail.com
Download PDF Version at
https://www.slideshare.net/thorapadi/presentations
See You tube Channel
https://www.youtube.com/user/ch600091/videos?view_as=subscriber
Milk is most valued food and consumed by majority of the population. Processing of milk thus enables us to provide milk with better quality attribute and shelf-life.
Cream separators are used in Dairy industries to separate the cream and obtain fat-reduced or fat-free milk. This presentation is about the types of cream separators employed in the dairy industry
Milk
Composition of milk
physical properties of milk
Nutritive value of milk
Milk processing
Packaging of milk
Cream
Physico-chemical properties of cream
Butter
Process of butter making
Basic knowledge about functional foods and its examples and nutraceuticals product that is beneficial for health. Food that are used to increase our immunity to fight against disease or viruses such as CORONA virus.
Presentation by
Primary Information Services
www.primaryinfo.com
mailto:primaryinfo@gmail.com
Download PDF Version at
https://www.slideshare.net/thorapadi/presentations
See You tube Channel
https://www.youtube.com/user/ch600091/videos?view_as=subscriber
Canola meal: A second protein meal for the Asian markets.
The canola evolution. The benefits. Special focus on poultry nutrition - broilers and layers.
Author: Dr. Rider A Perez, DSM Nutritional Products
Presentation to the Chinese Academy of Agricultural Sciences (CAAS)
16 October 2018, Beijing, China
Presented by Dong Hongmin Ph.D, Institute of Environment and Sustainable Development in Agriculture (IEDA), Chinese Academy of Agricultural Sciences (CAAS)
lipids in milk is a important constitute. In average, milk contains 33g total lipids. Beneficial activities of milk lipids include anticancer, antimicrobial, anti-inflammatory & immunosuppression properties.
"Carbon footprint assessment and mitigation options of dairy under Chinese conditions," presented by DONG Hongmin (CAAS) at the CCAFS project meeting with CAAS, CAU & WUR in Beijing, January 15th 2019.
Part of the Carbon Footprint Assessment and Mitigation Options of Dairy under Chinese Conditions Project. Implemented by the Chinese Academy of Agricultural Sciecnces (CAAS), China Agricultural University (CAU) & Wageningen University and Research (WUR). In collaboration with the CGIAR Research Program for Climate Change, Agriculture and Food Security (CCAFS) and the Sino-Dutch Dairy Development Centre (SDDDC).
Triacylglycerols produced by plants are one of the most energy-rich and abundant forms of reduced carbon available from nature. Given their chemical similarities, plant oils represent a logical substitute for conventional diesel, a non-renewable energy source. However, as plant oils are too viscous for use in modern diesel engines, they are converted to fatty acid esters. Apart from seed oil vegetative tissue is potential source as bio mass for biofuel production, taking 15 tonnes per hectare as an average dry matter yield for a perennial grass, an oil content of 20– 25% by weight will produce about 3400 l of biodiesel (Heaton et al., 2004). There is growing interest in engineering green biomass to expand the production of plant oils as feed and biofuels. Here, we show that PHOSPHOLIPID: DIACYLGLYCEROL ACYLTRANSFERASE1 (PDAT1) is a critical enzyme involved in triacylglycerol (TAG) synthesis in leaves. Overexpression of PDAT1 increases leaf TAG accumulation, leading to oil droplet overexpansion through fusion. Ectopic expression of oleosin promotes the clustering of small oil droplets. Coexpression of PDAT1 with oleosin boosts leaf TAG content by up to 6.4% of the dry weight without affecting membrane lipid composition and plant growth. PDAT1 overexpression stimulates fatty acid synthesis (FAS) and increases fatty acid flux toward the prokaryotic glycerolipid pathway (Julian at al..2013). First, an Arabidopsis thaliana gene diacylglycerol acyltransferase (DGAT) coding for a key enzyme in triacylglycerol (TAG) biosynthesis, was expressed in tobacco under the control of a strong ribulose-biphosphate carboxylase small subunit promoter. This modification led to up to a 20-fold increase in TAG accumulation in tobacco leaves and translated into an overall of about a twofold increase in extracted fatty acids (FA) up to 5.8% of dry biomass in Nicotiana tabacum cv Wisconsin, and up to 6% in high-sugar tobacco variety NC-55 ( Andrianovet al 2010). Therefore Biotechnology has important and perhaps critical part to play in large-scale development of Biodiesel.
Canvax™ offers a wide range of high quality Human Recombinant Proteins for several research applications like ELISA, Western Blot, Antibody Production or Protein array.
ASSESSING THE KNOWLEDGE OF TRADITIONAL USES OF TINOSPORA CARDIFOLIA AND DEVEL...
Designer Milk Fat Production
1. Swati Saxena, Mayank Tandon, J.P. Sehgal & S.N. Rai
Dairy Cattle Nutrition Division, National Dairy Research
Institute, Karnal, Haryana, India-132001
Email: mayanktandon1@gmail.com
DESIGNER MILK FAT
PRODUCTION-
Effective Animal Nutrition for Human
Nutrition
2. IntroductionIntroduction
Milk fat - Important functionsMilk fat - Important functions
Major energy componentMajor energy component
Account for many physical propertiesAccount for many physical properties
Manufacturing characteristicsManufacturing characteristics
Organoleptic qualitiesOrganoleptic qualities
Economic value of dairy productsEconomic value of dairy products
Recent Interest – functional aspectRecent Interest – functional aspect
Designing milk fatDesigning milk fat
Improve healthfulness and functional propertiesImprove healthfulness and functional properties
11. Milk Fat SynthesisMilk Fat Synthesis
Consists of (g/ Kg milk fat)Consists of (g/ Kg milk fat)
Triacylglycerols 960-980gTriacylglycerols 960-980g
1,2 Diacylglycerols 20-25g1,2 Diacylglycerols 20-25g
Phospholipids 10gPhospholipids 10g
Cholesterol 5gCholesterol 5g
Small quantities of FFA & monoacylglycerolsSmall quantities of FFA & monoacylglycerols
(Ashes(Ashes et alet al., 1997)., 1997)
12. 3 Stages In Milk Fat Biosynthesis3 Stages In Milk Fat Biosynthesis
Accumulation of FA in the mammary cellsAccumulation of FA in the mammary cells
de-novo synthesisde-novo synthesis
absorption from the blood streamabsorption from the blood stream
Triacylglycerols construction and fat globuleTriacylglycerols construction and fat globule
assemblyassembly
SecretionSecretion (Murphy, 2002)(Murphy, 2002)
Contd…
13. Contd…Contd…
FA having 4-14 C- atoms synthesized de-novoFA having 4-14 C- atoms synthesized de-novo
FA having 18 C- atoms (dietary origin) –FA having 18 C- atoms (dietary origin) –
absorbed from the blood streamabsorbed from the blood stream
Principle sources of C for FA synthesis –Principle sources of C for FA synthesis –
acetate &acetate & ββ – hydroxy butyrate– hydroxy butyrate
(Murphy, 2002)(Murphy, 2002)
14. Nutritional Manipulation of Milk FatNutritional Manipulation of Milk Fat
ConcentrationConcentration
Change in milk fat concentration achieved byChange in milk fat concentration achieved by
Altering level of de-novo synthesis in theAltering level of de-novo synthesis in the
mammary glandmammary gland
Supply of long chain FA in dietSupply of long chain FA in diet
Most effects on milk fat concentration areMost effects on milk fat concentration are
mediated through rumen fermentationmediated through rumen fermentation
15. Dietary Factors Affect Supply of AceticDietary Factors Affect Supply of Acetic
Acid from the Rumen for De-NovoAcid from the Rumen for De-Novo
SynthesisSynthesis
Fiber quantity & qualityFiber quantity & quality
Forage : Concentrate ratioForage : Concentrate ratio
Buffer inclusionBuffer inclusion
Concentrate CompositionConcentrate Composition
Concentrate feeding frequencyConcentrate feeding frequency
(Chilliard(Chilliard et alet al., 2001)., 2001)
26. CONCLUSIONSCONCLUSIONS
The fatty acid concentration and composition ofThe fatty acid concentration and composition of
milk fat can be altered by nutritionalmilk fat can be altered by nutritional
manipulationmanipulation
CLA,CLA, ωω- 3 and MUFA have therapeutic impact.- 3 and MUFA have therapeutic impact.
Low roughage with supplemented tallowLow roughage with supplemented tallow
enhance the C 18:1 concentration.enhance the C 18:1 concentration.
Soya oil and canola seeds in protected formSoya oil and canola seeds in protected form
enhance CLA conc. in milk fat.enhance CLA conc. in milk fat.
27. Cont.Cont.
CDG and sunflower oil enhance unsaturatedCDG and sunflower oil enhance unsaturated
fatty acid content of milk fat.fatty acid content of milk fat.
conc. Of fish oil in diet ,conc. Of fish oil in diet , ωω-3 FA in milk-3 FA in milk
fat.fat.
For public health and well-being theFor public health and well-being the
consumption of dairy products need to beconsumption of dairy products need to be
increased.increased.