Export products
•
0 likes•108 views
Flour, the highest grade (whites) is the whitest flour class and highest quality. It contains mostly endosperm, where most protein is located, allowing for good gluten development. Whites flour made from soft wheat and used for cake flour contains 40-60% straight flour and has the highest quality, with whiteness of 57-58 ref. units, 27-28% wet gluten content, 75 gluten deformation units, and 270 second falling number. It has 14.4% moisture and is packaged in 1kg, 2kg, 3kg and 50kg bags. Quality indicators include parameters like 13% maximum moisture, 0.11% maximum ash, 0.040% insoluble ash, 0.40%
Report
Share
Report
Share
Download to read offline
Recommended
Determination of fat in milk
This document describes the Gerber method for determining fat content in milk. The key steps are:
1. Milk is mixed with sulfuric acid and isoamyl alcohol in a Gerber tube, dissolving proteins and releasing fat.
2. The tubes are centrifuged, separating the fat which rises into the calibrated part of the tube.
3. The percentage of fat content is then read directly from the scale on the Gerber tube.
Production of pasteurised milk, ice cream, dried milk powder, and flavoured milk
The document discusses the production processes for pasteurized milk, ice cream, dried milk powder, and flavored milk. It describes the pasteurization methods used to kill pathogens in milk and the key steps in manufacturing each dairy product, including mixing, heating, homogenization, cooling, and packaging. Production details are provided for processes like spray drying milk to produce powder and continuous freezing to make ice cream.
Processing and analysis of ground spices.. (turmeric
This document summarizes the processing and analysis of ground turmeric. It discusses that turmeric is used as a condiment, dye, drug and cosmetic. The major turmeric producing states in India are mentioned. A flow chart shows the process of cleaning, grading, grinding, sieving, conveying, weighing and packing of raw turmeric. Quality analysis tests are performed on parameters like moisture content, total ash, acid insoluble ash and non-volatile ether extraction according to Agmark standards. Observations from samples tested at a turmeric processing plant are presented. Benefits and uses of turmeric in pharmaceutical, food, cosmetic industries and others are listed at the end.
Milk as commodity
This document discusses the processing and types of milk. It begins by outlining the objectives to understand milk processing, types of milk, and pasteurization/homogenization. It then discusses the composition of milk and key constituents. The processing of milk is described including clarification to remove impurities, pasteurization to kill bacteria using heat treatment, and homogenization to create a stable fat emulsion. Finally, it outlines various types of milk including whole, skimmed, condensed, evaporated, and powdered milk.
Fn1 ppt. eggs and milk
This document provides information about eggs and milk. It discusses egg nutrition, storage, and cooking methods. Key points about egg storage include storing them pointed end down in their original container away from heat and light. The document also discusses milk nutrition and dairy fat reduction techniques. It explains homogenization and pasteurization processes that are used for milk. Pasteurization involves heating milk to specific temperatures to destroy microorganisms. The recommended daily intake of milk is outlined.
蛋白产品介绍
Rice protein is a highly digestible plant protein that contains all essential amino acids. It has various applications in bakery, baby food, dairy, nutritious food, health food, beverage, and pet food. Producing high purity rice protein faces challenges in controlling low fat content, removing heavy metals, and improving dispersion. Rice starch can be used in pharmacy, chemical industry, and food industry. The document discusses a factory that produces 1000 tons annually of rice protein and rice starch, and has an research center at JiangNan University.
SPRAY DRYING IN MILK PROCESS
Milk is collected and tested before being stored in silos at the processing plant. It is then standardized, preheated to destroy bacteria and enzymes, and high temperature pasteurized. The milk is evaporated and concentrated to 40-50% before being homogenized and slightly heated. It is pumped at high pressure through an atomizer to create droplets that are dried in a chamber by hot air. The dried powder is separated and packaged in multi-wall bags for storage. Spray dried milk powder has applications in foods, pharmaceuticals, and various industries.
Dehydration of Milk
- Spray drying and drum drying are two common methods for dehydrating milk into powder.
- In spray drying, milk is evaporated, sprayed into hot air as fine droplets, and dried. In drum drying, concentrated milk is applied to heated rotating drums and dried.
- Milk powder has a longer shelf life than liquid milk and can be stored and transported more easily while retaining similar nutritional value when reconstituted. However, drying requires a large amount of energy.
Recommended
Determination of fat in milk
This document describes the Gerber method for determining fat content in milk. The key steps are:
1. Milk is mixed with sulfuric acid and isoamyl alcohol in a Gerber tube, dissolving proteins and releasing fat.
2. The tubes are centrifuged, separating the fat which rises into the calibrated part of the tube.
3. The percentage of fat content is then read directly from the scale on the Gerber tube.
Production of pasteurised milk, ice cream, dried milk powder, and flavoured milk
The document discusses the production processes for pasteurized milk, ice cream, dried milk powder, and flavored milk. It describes the pasteurization methods used to kill pathogens in milk and the key steps in manufacturing each dairy product, including mixing, heating, homogenization, cooling, and packaging. Production details are provided for processes like spray drying milk to produce powder and continuous freezing to make ice cream.
Processing and analysis of ground spices.. (turmeric
This document summarizes the processing and analysis of ground turmeric. It discusses that turmeric is used as a condiment, dye, drug and cosmetic. The major turmeric producing states in India are mentioned. A flow chart shows the process of cleaning, grading, grinding, sieving, conveying, weighing and packing of raw turmeric. Quality analysis tests are performed on parameters like moisture content, total ash, acid insoluble ash and non-volatile ether extraction according to Agmark standards. Observations from samples tested at a turmeric processing plant are presented. Benefits and uses of turmeric in pharmaceutical, food, cosmetic industries and others are listed at the end.
Milk as commodity
This document discusses the processing and types of milk. It begins by outlining the objectives to understand milk processing, types of milk, and pasteurization/homogenization. It then discusses the composition of milk and key constituents. The processing of milk is described including clarification to remove impurities, pasteurization to kill bacteria using heat treatment, and homogenization to create a stable fat emulsion. Finally, it outlines various types of milk including whole, skimmed, condensed, evaporated, and powdered milk.
Fn1 ppt. eggs and milk
This document provides information about eggs and milk. It discusses egg nutrition, storage, and cooking methods. Key points about egg storage include storing them pointed end down in their original container away from heat and light. The document also discusses milk nutrition and dairy fat reduction techniques. It explains homogenization and pasteurization processes that are used for milk. Pasteurization involves heating milk to specific temperatures to destroy microorganisms. The recommended daily intake of milk is outlined.
蛋白产品介绍
Rice protein is a highly digestible plant protein that contains all essential amino acids. It has various applications in bakery, baby food, dairy, nutritious food, health food, beverage, and pet food. Producing high purity rice protein faces challenges in controlling low fat content, removing heavy metals, and improving dispersion. Rice starch can be used in pharmacy, chemical industry, and food industry. The document discusses a factory that produces 1000 tons annually of rice protein and rice starch, and has an research center at JiangNan University.
SPRAY DRYING IN MILK PROCESS
Milk is collected and tested before being stored in silos at the processing plant. It is then standardized, preheated to destroy bacteria and enzymes, and high temperature pasteurized. The milk is evaporated and concentrated to 40-50% before being homogenized and slightly heated. It is pumped at high pressure through an atomizer to create droplets that are dried in a chamber by hot air. The dried powder is separated and packaged in multi-wall bags for storage. Spray dried milk powder has applications in foods, pharmaceuticals, and various industries.
Dehydration of Milk
- Spray drying and drum drying are two common methods for dehydrating milk into powder.
- In spray drying, milk is evaporated, sprayed into hot air as fine droplets, and dried. In drum drying, concentrated milk is applied to heated rotating drums and dried.
- Milk powder has a longer shelf life than liquid milk and can be stored and transported more easily while retaining similar nutritional value when reconstituted. However, drying requires a large amount of energy.
Milk
The document discusses milk and milk products. It defines milk and describes the quality control process during milk production. It explains pasteurization and homogenization. It then discusses various milk products like fluid milk, butter, concentrated/dried dairy products, cheese, and others. It provides details on the production processes for these different milk products.
Pasteurization and Homogenization of milk
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
Milk processing
The document provides information about the milk processing plant at Mother Dairy. It details that the plant has a full capacity of 10 LLPD but currently processes 6-7 LLPD of milk. It receives milk through cans (300 per day) and tankers (16-17 per day) in the mornings and evenings. The plant has various certifications and follows policies on quality, environment, energy, and safety. It describes the various equipment used like silos, storage tanks, pasteurizers, separators, and homogenizers. It also explains the processes of receiving raw milk through cans and tankers, testing milk quality, and chilling the milk after reception.
dehydration of milk
This document discusses the production of milk powder. It begins by explaining that milk powder is produced through drying milk to remove water and prevent bacterial growth, extending shelf life. It then describes the main drying methods used, including spray drying and roller drying. The document provides details on the spray drying process, including atomization, drying, and powder separation stages. It also discusses storage and various uses of milk powder in food products and animal feed.
Vasudhara dairy case study
This case study summarizes the Vasudhara Dairy facility located in Chikhli, Gujarat. The key details provided are:
- The dairy processes 4 lakh LPD of milk across departments for processing, producing by-products like ghee and curd, and packaging.
- The 67,623 sqm site includes a 9,946 sqm built up area with facilities for raw milk reception, processing, packaging, waste water treatment, and administrative functions.
- Milk is collected from adjacent villages, graded, chilled, separated, pasteurized, and stored in processed milk silos before being used to produce products or packaged for distribution.
Evaporated milk
Evaporated milk is produced by removing 60% of the water from fresh milk through a process called vacuum evaporation. This concentration of nutrients and calories makes evaporated milk more nutritious but also more calorie-dense than fresh milk. The standard defines evaporated milk as containing at least 7.9% milk fat and 25.5% milk solids. Vitamins A, D, and C are added during processing which involves homogenizing, rapid chilling, fortification, packaging, and sterilization. Evaporated milk has a thicker, creamier texture and darker color than fresh milk due to the high heat processing.
Microbiological of various dried milk quality
This document summarizes the composition and quality standards for various dried milk powders including whole milk powder, partly skimmed milk powder, skimmed milk powder, and cream powder. It details the allowed raw materials of milk and cream and milk retentate obtained by ultrafiltration. The key compositional specifications are outlined in a table, listing the maximum moisture content and minimum/maximum requirements for milk fat and milk protein in milk solids-not-fat depending on the specific powder type. Additional quality factors such as titrable acidity, insolubility index, and total ash are also defined.
Pasteurization by sajib reza
Definition of pasteurization, type, method of pasteurization, milk born disease, prevention method etc.
Map
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with different gas mixtures to extend shelf life. MAP aims to provide longer shelf life while maintaining sensory attributes and food safety. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen to preserve color in some foods. MAP significantly extends the shelf life of perishable foods by reducing oxygen and increasing carbon dioxide and/or nitrogen levels compared to normal air. Specialized machinery is required to implement MAP.
Effect of storage conditions on stability of dried milk
Dried milk can last 15+ years if stored properly in sealed Mylar bags with oxygen absorbers and desiccants in a cool, dark place below 75 degrees Fahrenheit. However, dried milk stored in warm, moist conditions like cardboard packaging above 104 degrees Fahrenheit will spoil within 30 days. The storage temperature, oxygen levels, packaging, moisture levels, and light exposure all impact the shelf life of dried milk, with non-fat varieties typically lasting longer than full-fat milk, which is not suitable for long-term storage. Browning, clumping, changes in functionality, flavor, and hardening can occur if dried milk is exposed to high heat and moisture over long periods of storage.
Dairy Microbiology. Methods of preservation of milk and Milk Products
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.
Lecture 2 tt 241 composotion of cotton and desizing
Cotton is composed primarily of cellulose. It also contains small amounts of proteins, pectins, oils, waxes, and mineral matter. Starch is often added during the sizing process to strengthen cotton fibers before weaving. The purpose of preparatory processes is to remove these natural and added impurities with minimum damage to fibers. Desizing is the process of removing size or starch through hydrolysis, oxidation, or enzymatic reactions to facilitate dyeing and further processing. Bacterial enzymes are commonly used for desizing in textile industry as they are effective under industrial conditions.
Microbiology of Dairy Cream:
This document summarizes the microbiology of cream. It defines cream as the fat-rich portion of milk obtained through gravity or centrifugal separation. It describes the different types of cream based on use, fat content, and processing methods. The typical microflora of cream includes lactic acid bacteria, non-lactic streptococci, corynebacteria, and sporeformers originally present in milk, as well as contaminants like pseudomonads, staphylococci, and lactobacilli that enter during processing. Psychrotrophic bacteria like pseudomonads tend to predominate during refrigerated storage. The document outlines standards for microbiological quality of raw, pasteurized, and other types
Cheese manufacturing technology by hrisikesh an saurabh.pptx
In this PPT you will find how the cheese manufacturing is done.
"Cheese means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures.
It shall not contain any ingredients not found in milk , except coagulating agents like Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight, annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2% by weight.
Wax used for covering the outer surface should not contain anything harmful to the health . Only permitted food colours may be used. Hard cheese shall contain not more than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of nicin.
"
"Cheese can be defined as a product made from the curd obtained from milk by coagulating the Casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious micro-organisms, from which part of the moisture has been removed by cutting, cooking and/or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperatures and humidities .
The Word Cheese comes from the Latin term “Caseus”.
"
"Preparation of Equipment:
Cleaning and Sanitization of Cheese making equipment and accessories.
These equipment and accessories should be sterilized just before use by contact with hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at least 2mins.
Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories should follow a system of daily efficient grading of all milk received. These are-
No off flavour milk should not be accepted in each can/tanker.
The appearance of the milk should be free from all extraneous matter.
Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk frequently.
Examining milk for bacteriophage, antibiotics and inhibitory substances.
"
"Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more (for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet and colour should not be mixed together before being added to the milk.
Renneting:
Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow, sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and pepsin(induces proteolysis).
The enzyme rennin is used for coagulation, aided by the starter activity."
How To Make Ghee
To make ghee, start by melting 2 lbs of organic butter in a pot over medium heat. Continuously remove the foam and milk solids that rise to the surface as the butter melts and simmers, straining the clarified butter into a separate bowl. Once all the milk solids have been removed, the resulting ghee is free of dairy and can be used for cooking, even by those with dairy sensitivities.
Milk processing
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
Technology of milk products Dry Milk powder presentation
This document provides information on the production of dried milk and milk products. It discusses the history of dried milk, the composition of milk, and details each step of the milk powder production process from receiving and selection of raw milk to packaging and storage of the finished powder. The key steps include evaporation to concentrate the milk, drying via spray drying, drum drying or freeze drying, and quality control testing to ensure proper composition and properties. The effects of processing on powder quality attributes like solubility, bulk density and shelf life are also covered.
internship at ITC Life Science & Technology Centre, Bengaluru
Internship as a food quality analyst intern in ITC Luxury Chocolate (Fabelle) Quality Assurance Department under Research and Development
Dairy, milk processing plant, automated dairy plant
The document discusses the process of establishing and operating a dairy/milk processing plant. It covers selecting a suitable site near milk production and transportation. It then discusses constructing facilities with proper ventilation and drainage. Equipment is installed for milk collection, processing like pasteurization and separation, producing products like milk, butter, cheese, and their storage and marketing. Key steps involve collecting, processing, producing, and distributing dairy products.
Milk in Tetra Pak
Tetra pak make milk is safe and available everywhere.Milk in tetra pak is treated according to specific requirements to ensure that its quality and nutritional value are maintained. Tetra pak use the UHT process to provide you the healthy milk.
Match nsw waratahs vs highlanders direct streaming
HD STREAM LINK http://www.superrugbyonline.net/ Match nsw waratahs vs highlanders direct streaming By visiting the above link
CI and CD
CI and CD processes like Continuous Integration (CI), Continuous Delivery (CD), and Continuous Deployment (CD) help software teams integrate code changes frequently and release software quickly. CI involves integrating code into a shared repository multiple times daily and automatically verifying each change. Continuous Delivery sets up software to be released to production at any time. Continuous Deployment means every code change is automatically deployed to production, allowing for many releases per day. Key aspects of CI include job definitions in repositories, autoscaling infrastructure, caching dependencies, using Docker for builds, and matrix builds across different environments and versions.
More Related Content
What's hot
Milk
The document discusses milk and milk products. It defines milk and describes the quality control process during milk production. It explains pasteurization and homogenization. It then discusses various milk products like fluid milk, butter, concentrated/dried dairy products, cheese, and others. It provides details on the production processes for these different milk products.
Pasteurization and Homogenization of milk
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
Milk processing
The document provides information about the milk processing plant at Mother Dairy. It details that the plant has a full capacity of 10 LLPD but currently processes 6-7 LLPD of milk. It receives milk through cans (300 per day) and tankers (16-17 per day) in the mornings and evenings. The plant has various certifications and follows policies on quality, environment, energy, and safety. It describes the various equipment used like silos, storage tanks, pasteurizers, separators, and homogenizers. It also explains the processes of receiving raw milk through cans and tankers, testing milk quality, and chilling the milk after reception.
dehydration of milk
This document discusses the production of milk powder. It begins by explaining that milk powder is produced through drying milk to remove water and prevent bacterial growth, extending shelf life. It then describes the main drying methods used, including spray drying and roller drying. The document provides details on the spray drying process, including atomization, drying, and powder separation stages. It also discusses storage and various uses of milk powder in food products and animal feed.
Vasudhara dairy case study
This case study summarizes the Vasudhara Dairy facility located in Chikhli, Gujarat. The key details provided are:
- The dairy processes 4 lakh LPD of milk across departments for processing, producing by-products like ghee and curd, and packaging.
- The 67,623 sqm site includes a 9,946 sqm built up area with facilities for raw milk reception, processing, packaging, waste water treatment, and administrative functions.
- Milk is collected from adjacent villages, graded, chilled, separated, pasteurized, and stored in processed milk silos before being used to produce products or packaged for distribution.
Evaporated milk
Evaporated milk is produced by removing 60% of the water from fresh milk through a process called vacuum evaporation. This concentration of nutrients and calories makes evaporated milk more nutritious but also more calorie-dense than fresh milk. The standard defines evaporated milk as containing at least 7.9% milk fat and 25.5% milk solids. Vitamins A, D, and C are added during processing which involves homogenizing, rapid chilling, fortification, packaging, and sterilization. Evaporated milk has a thicker, creamier texture and darker color than fresh milk due to the high heat processing.
Microbiological of various dried milk quality
This document summarizes the composition and quality standards for various dried milk powders including whole milk powder, partly skimmed milk powder, skimmed milk powder, and cream powder. It details the allowed raw materials of milk and cream and milk retentate obtained by ultrafiltration. The key compositional specifications are outlined in a table, listing the maximum moisture content and minimum/maximum requirements for milk fat and milk protein in milk solids-not-fat depending on the specific powder type. Additional quality factors such as titrable acidity, insolubility index, and total ash are also defined.
Pasteurization by sajib reza
Definition of pasteurization, type, method of pasteurization, milk born disease, prevention method etc.
Map
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with different gas mixtures to extend shelf life. MAP aims to provide longer shelf life while maintaining sensory attributes and food safety. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen to preserve color in some foods. MAP significantly extends the shelf life of perishable foods by reducing oxygen and increasing carbon dioxide and/or nitrogen levels compared to normal air. Specialized machinery is required to implement MAP.
Effect of storage conditions on stability of dried milk
Dried milk can last 15+ years if stored properly in sealed Mylar bags with oxygen absorbers and desiccants in a cool, dark place below 75 degrees Fahrenheit. However, dried milk stored in warm, moist conditions like cardboard packaging above 104 degrees Fahrenheit will spoil within 30 days. The storage temperature, oxygen levels, packaging, moisture levels, and light exposure all impact the shelf life of dried milk, with non-fat varieties typically lasting longer than full-fat milk, which is not suitable for long-term storage. Browning, clumping, changes in functionality, flavor, and hardening can occur if dried milk is exposed to high heat and moisture over long periods of storage.
Dairy Microbiology. Methods of preservation of milk and Milk Products
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.
Lecture 2 tt 241 composotion of cotton and desizing
Cotton is composed primarily of cellulose. It also contains small amounts of proteins, pectins, oils, waxes, and mineral matter. Starch is often added during the sizing process to strengthen cotton fibers before weaving. The purpose of preparatory processes is to remove these natural and added impurities with minimum damage to fibers. Desizing is the process of removing size or starch through hydrolysis, oxidation, or enzymatic reactions to facilitate dyeing and further processing. Bacterial enzymes are commonly used for desizing in textile industry as they are effective under industrial conditions.
Microbiology of Dairy Cream:
This document summarizes the microbiology of cream. It defines cream as the fat-rich portion of milk obtained through gravity or centrifugal separation. It describes the different types of cream based on use, fat content, and processing methods. The typical microflora of cream includes lactic acid bacteria, non-lactic streptococci, corynebacteria, and sporeformers originally present in milk, as well as contaminants like pseudomonads, staphylococci, and lactobacilli that enter during processing. Psychrotrophic bacteria like pseudomonads tend to predominate during refrigerated storage. The document outlines standards for microbiological quality of raw, pasteurized, and other types
Cheese manufacturing technology by hrisikesh an saurabh.pptx
In this PPT you will find how the cheese manufacturing is done.
"Cheese means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures.
It shall not contain any ingredients not found in milk , except coagulating agents like Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight, annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2% by weight.
Wax used for covering the outer surface should not contain anything harmful to the health . Only permitted food colours may be used. Hard cheese shall contain not more than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of nicin.
"
"Cheese can be defined as a product made from the curd obtained from milk by coagulating the Casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious micro-organisms, from which part of the moisture has been removed by cutting, cooking and/or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperatures and humidities .
The Word Cheese comes from the Latin term “Caseus”.
"
"Preparation of Equipment:
Cleaning and Sanitization of Cheese making equipment and accessories.
These equipment and accessories should be sterilized just before use by contact with hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at least 2mins.
Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories should follow a system of daily efficient grading of all milk received. These are-
No off flavour milk should not be accepted in each can/tanker.
The appearance of the milk should be free from all extraneous matter.
Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk frequently.
Examining milk for bacteriophage, antibiotics and inhibitory substances.
"
"Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more (for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet and colour should not be mixed together before being added to the milk.
Renneting:
Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow, sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and pepsin(induces proteolysis).
The enzyme rennin is used for coagulation, aided by the starter activity."
How To Make Ghee
To make ghee, start by melting 2 lbs of organic butter in a pot over medium heat. Continuously remove the foam and milk solids that rise to the surface as the butter melts and simmers, straining the clarified butter into a separate bowl. Once all the milk solids have been removed, the resulting ghee is free of dairy and can be used for cooking, even by those with dairy sensitivities.
Milk processing
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
Technology of milk products Dry Milk powder presentation
This document provides information on the production of dried milk and milk products. It discusses the history of dried milk, the composition of milk, and details each step of the milk powder production process from receiving and selection of raw milk to packaging and storage of the finished powder. The key steps include evaporation to concentrate the milk, drying via spray drying, drum drying or freeze drying, and quality control testing to ensure proper composition and properties. The effects of processing on powder quality attributes like solubility, bulk density and shelf life are also covered.
internship at ITC Life Science & Technology Centre, Bengaluru
Internship as a food quality analyst intern in ITC Luxury Chocolate (Fabelle) Quality Assurance Department under Research and Development
Dairy, milk processing plant, automated dairy plant
The document discusses the process of establishing and operating a dairy/milk processing plant. It covers selecting a suitable site near milk production and transportation. It then discusses constructing facilities with proper ventilation and drainage. Equipment is installed for milk collection, processing like pasteurization and separation, producing products like milk, butter, cheese, and their storage and marketing. Key steps involve collecting, processing, producing, and distributing dairy products.
Milk in Tetra Pak
Tetra pak make milk is safe and available everywhere.Milk in tetra pak is treated according to specific requirements to ensure that its quality and nutritional value are maintained. Tetra pak use the UHT process to provide you the healthy milk.
What's hot (20)
Effect of storage conditions on stability of dried milk
Effect of storage conditions on stability of dried milk
Dairy Microbiology. Methods of preservation of milk and Milk Products
Dairy Microbiology. Methods of preservation of milk and Milk Products
Lecture 2 tt 241 composotion of cotton and desizing
Lecture 2 tt 241 composotion of cotton and desizing
Cheese manufacturing technology by hrisikesh an saurabh.pptx
Cheese manufacturing technology by hrisikesh an saurabh.pptx
Technology of milk products Dry Milk powder presentation
Technology of milk products Dry Milk powder presentation
internship at ITC Life Science & Technology Centre, Bengaluru
internship at ITC Life Science & Technology Centre, Bengaluru
Dairy, milk processing plant, automated dairy plant
Dairy, milk processing plant, automated dairy plant
Viewers also liked
Match nsw waratahs vs highlanders direct streaming
HD STREAM LINK http://www.superrugbyonline.net/ Match nsw waratahs vs highlanders direct streaming By visiting the above link
CI and CD
CI and CD processes like Continuous Integration (CI), Continuous Delivery (CD), and Continuous Deployment (CD) help software teams integrate code changes frequently and release software quickly. CI involves integrating code into a shared repository multiple times daily and automatically verifying each change. Continuous Delivery sets up software to be released to production at any time. Continuous Deployment means every code change is automatically deployed to production, allowing for many releases per day. Key aspects of CI include job definitions in repositories, autoscaling infrastructure, caching dependencies, using Docker for builds, and matrix builds across different environments and versions.
Nmus bio sf_june_8_2016_final
NEMUS Bioscience is a publicly traded biotech company focused on developing cannabinoid-based therapies. The document discusses NEMUS' drug development pipeline including NB1222 for chemotherapy-induced nausea and vomiting (CINV), NB1111 for glaucoma, and research on CBD derivatives for chemotherapy-induced peripheral neuropathy (CIPN) and methicillin-resistant Staphylococcus aureus (MRSA). The document provides market data and potential advantages of NEMUS' prodrug formulations which are designed to improve cannabinoid delivery and avoid first-pass liver metabolism.
Reduce Risk with Digital Preparedness
Reduce Risk with Digital Preparedness International Federation of Red Cross and Red Crescent Societies
Understanding Risk Forum 2016
Presented as part of the panel Bridging the Divide: Digital Humanitarians and the Nepal Earthquake
Venice Italy
May 20, 2016
Talk by Heather LesonICT Applied to Crisis Management and Seismic Risk Assessment for Post Event M...
Final project presentation for the courses:
ICT Applied to Crisis Management &
Seismic Risk Assessment for Post Event Management
Submitted by:
- Maryam Izadifar
- Alireza Babaee
- Lorenzo Vidus Rosin
- Vincenzo Milesi
Submitted To:
Professors:
Menoni, Mejri, Boni
Politecnico di Milano
July 2015
32754131 recent-trends-in-automobile-seminar
The document discusses modern trends in internal combustion engines to make them more economical, environmentally friendly, and safer. It outlines technologies like direct fuel injection, variable valve timing and lift, turbocharging and supercharging, hybrid engines, and rotating liner engines. These technologies allow for more precise fuel delivery, improved engine efficiency, lower emissions, and enhanced performance. While alternative powertrains are emerging, internal combustion engines equipped with modern solutions will likely continue powering most vehicles.
Automobile safety
The document discusses advancements in automobile safety technologies. It describes how anti-lock braking systems (ABS) work to prevent wheel lock and maintain steering control during braking. ABS uses sensors to monitor wheel speed and a microprocessor to compare speeds and control valves to rapidly brake and release wheels. This allows for shorter stopping distances. Newer systems also control front-to-rear brake bias electronically. Airbags are described as occupant restraint systems that inflate during impacts to cushion occupants. Different types like driver, passenger and curtain airbags are discussed. Traction control builds on ABS to control engine and braking for individual wheels to maintain traction on slippery surfaces. Automakers now spend billions annually developing new safety technologies.
Medicinal chemistry (drug metabolism & concept of prodrug) corrected
This presentation discusses drug metabolism and prodrugs. It defines drug metabolism as the biochemical modification of pharmacological substances by living organisms through specialized enzyme systems. Drug metabolism often makes lipophilic compounds more hydrophilic and excretable. There are three phases of drug metabolism - phase I introduces reactive groups, phase II conjugates compounds, and phase III further processes conjugated compounds for excretion. Prodrugs are inactive precursors that are metabolized into an active form. Prodrugs can improve drug absorption, distribution, and reduce unintended side effects. Prodrugs are classified as type I which are activated intracellularly or type II which are activated extracellularly. Examples of prodrugs are given.
Prodrugs
Prodrugs are pharmacologically inactive derivatives of active drug molecules that are designed to overcome barriers to the optimal performance of the parent drug and are biotransformed in the body into the active drug. Common functional groups used in prodrug design include carboxylic acids, alcohols, amines, phosphates and carbonyls. Prodrugs are typically produced by modifying these groups, such as through esterification, to form esters, carbonates, carbamates, amides and phosphates. Upon administration, prodrugs are enzymatically or chemically transformed back into the active drug molecule.
Acc 557 chapter 14(E14 3 E14 4 E14 13 P14 6A) 2015 version
Sample content
Exercises 14-3, 14-4, and 14-13, located in WileyPLUS
o Problem 14-6A, located in WileyPLUS
EXERCISE 14-3
(a) GARCIA CORPORATION
Condensed Balance Sheets
December 31
2014
2013
Increase
(Decrease)
Percentage
Change
from 2013
Assets
Current assets
Property, plant &
equipment (net)
Intangibles
Total assets
$ 76,000
100,000
24,000
$200,000
$ 80,000
90,000
40,000
$210,000
$ (4,000)
(10,000)
(16,000)
$(10,000)
(5.0%)
(11.1%)
(40.0%)
(4.8%)
GARCIA CORPORATION
Condensed Balance Sheets (Continued)
December 31
2014
2013
Increase
(Decrease)
Percentage
Change
from 2013
Liabilities and stock-
holders’ equity
Current liabilities
Long-term
liabilities
Stockholders’
equity
Total liabilities and
stockholders’
equity
$ 40,000
140,000
20,000
$200,000
$ 48,000
150,000
12,000
$210,000
$ (8,000)
(10,000)
8,000)
$(10,000)
(16.7%)
(6.7%)
(66.7%)
(4.8
ACC 544 Final Exam 2015 version
ACC 544 Final Exam Answers
1) Which is NOT one of the AICPA’s Code of Professional Conduct principles?
A. The public interest
B. Integrity
C. Quality control
D. Scope and nature of services
2) The ethical philosophy that considers the consequences of similar persons acting under similar circumstances is called
A. utilitarian principle.
B. imperative principle.
C. categorical imperative.
D. generalization argument.
3) The fundamental issues in independence require that the auditor avoid
A. financial connections with the client and financial connections with the client’s competitors.
B. acting as management and representing the shareholder’s interests.
C. responsibility for the client’s internal control and subordinating judgment concerning audit issues.
D. financial connections with the firm and acting as management.
4) Auditors have greater liability under the Securities Act of 1933. Which is the reason that this greater liability exis
Planning
The document discusses font and color style choices for a magazine. It considers three font options, favoring one called "Aural" as looking young yet sophisticated for the target audience. It also reviews three color options, selecting plum as a unique color that will draw readers in while being gender neutral. Sample images and layout dummies are included to showcase potential front covers, contents pages, and double-page spreads.
Ilovepdf jpg to_pdf
The document discusses the benefits of exercise for both physical and mental health. It notes that regular exercise can reduce the risk of diseases like heart disease and diabetes, and help manage conditions like depression and anxiety. Exercise is also described as important for boosting brain health and maintaining cognitive function as we age.
SP1037 TECHFEST
This project report summarizes the design of an energy efficient green building with optimized energy use. The building uses various techniques to minimize carbon consumption from electricity usage, including insulating walls and windows, using geothermal cooling systems, installing rainwater harvesting and solar photovoltaic systems. The CAD prototype shows the building layout and design criteria focus on minimizing operational carbon emissions and energy usage/waste. A key feature is the use of geothermal heating and cooling, which can reduce energy consumption by up to 72% compared to traditional systems. The report analyzes costs and energy usage of the building over its lifetime.
Top 10 slide tips!
The document provides tips for creating simple and effective presentations including limiting text, effects, and transitions. It emphasizes using high quality images, avoiding templates, including simple charts, considering color, font choice, and organization.
Viewers also liked (20)
Match nsw waratahs vs highlanders direct streaming
Match nsw waratahs vs highlanders direct streaming
ICT Applied to Crisis Management and Seismic Risk Assessment for Post Event M...
ICT Applied to Crisis Management and Seismic Risk Assessment for Post Event M...
Medicinal chemistry (drug metabolism & concept of prodrug) corrected
Medicinal chemistry (drug metabolism & concept of prodrug) corrected
Acc 557 chapter 14(E14 3 E14 4 E14 13 P14 6A) 2015 version
Acc 557 chapter 14(E14 3 E14 4 E14 13 P14 6A) 2015 version
Similar to Export products
Wheat and wheat milling
This document provides information about wheat milling and wheat flour production. It discusses the milling process which uses plansifters and purifiers to separate wheat into bran, germ, and endosperm. It describes how roller mills are used to further grind the endosperm into different grades of flour based on extraction rate. The document also covers composition changes during milling, permitted flour treatments, and applications of air-classified wheat flour.
Importance of food quality and nutritional analysis
This document discusses the importance of food quality and nutritional analysis for the food processing industry. It outlines several key factors that contribute to food quality including nutritional value, appearance, taste, and presence of contaminants. It then describes various methods of nutritional analysis including proximate analysis to determine moisture, ash, fat, protein, carbohydrates, and energy content. Regular nutritional analysis helps ensure product consistency, quality control, and meets regulatory standards. It provides examples of quality standards for various foods like wheat flour, sugar, salt, and milk powders.
Quality control in biscuits
Quality control is about inspecting products and trying to take the defective products out. The alternative is a thing called quality assurance. This isn't about inspection, its about putting business processes in place that assure the quality of outputs. Quality control and quality assurance sounds similar but they are quite different.
COMPANY_BRIEF_FINAL-2
Mahakali Group has been operating for nearly 2 decades, manufacturing and exporting high quality food products. Their vision is to provide world-class products using top technology to build a healthier world, while their mission is to benefit stakeholders through ethical business practices. They produce a variety of soy and pasta products and have certifications for food safety and quality standards. They pride themselves on maintaining long-term customer relationships through quality products, on-time delivery, and contract integrity.
Biscuits preparation in lab scale (fortified with flaxseed and fenugreek leaves)
Biscuits preparation in lab scale (fortified with flaxseed and fenugreek leaves)Pallavi B S (Food Technologist)
Dear all
who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist .
Regards
Pallavi Effect of Different Levels of Fat on the Chemical Composition and Sensory Cha...
The effect of different levels of fat on the chemical composition and sensory characteristics has been made from the following levels of milk fat: 3%, 2.5% and 2%. The produced cheese was packed into sterile polyethylene bags (300 gram capacity) and stored at 4°C for three months. The chemical analysis was done at 0, 30, 60, 90 and 120 days. The results revealed that significant differences (P< 0.05) were found in protein, ash, total solid, pH, volatile fatty acids and fat contents of the different cheese samples. Sensory characteristics and storage periodof the cheese samples showed significant variations (P< 0.05). The protein, total solids and ash increased throughout the storage period, the lowest values were 21.82±3.49%, 59.29±4.03% and 5.60±0.89% respectively obtained at day zero of the storage. The highest pH occurred at day zero of storage. It was also found that the volatile fatty acids(VFA) increased with the decrease levels of fat, the highest VFA (2.62±0.50%01N ml NaOH/100 gm) was observed in the cheese with 2.5% fat. The statistical analysis showed sensory characteristics of the cheese samples significant (P< 0.05) affected by the fat levels. The present study concluded that production of low-fat cheeses with valuable chemical composition and good quality for the health benefits of the consumers.
Wheat analysis
The document discusses the three main parts that make up a wheat kernel - the endosperm, bran, and germ. It provides details on the composition and weight percentage of each part, as well as the key nutrients contained. The endosperm makes up 83% of the kernel and is the source of white flour. It contains the greatest share of protein, carbohydrates, and iron. The bran makes up 14% of the kernel weight and contains dietary fiber and minerals. The germ makes up 2.5% of the kernel weight and contains B vitamins, trace minerals, and fat.
Diagnose & Respond to bread faults
The document discusses different types of flour, their compositions, and uses in baking. The main types of flour are wholemeal, brown, and white flour which vary in their bran and germ content. Other flour varieties include wheatgerm, malted wheat, and stoneground flour. The roles of key ingredients like starch, protein, salt, sugar, and yeast in breadmaking are explained. Emulsifiers, fats and oils are also discussed. Rye flour and its properties are mentioned. Laminated doughs for croissants and pastries are described.
Feeding Strategies With $5, $6, or $7 Corn- Mike Hutjens
Mike Hutjens presented this material during the August 18, 2008 DAIReXNET webinar on Surviving High Feed Cost.
Services Provided by Alliance
Alliance is leading Food Preservatives and Ingredients Suppliers in India. For more information visit our website www.allianceindia.co to know more about our products.
Soy acf western 2011
Learn how soy oil can answer trans-fat-free oil needs and how soy proteins can be incorporated into a healthy diet.
Cake chemistry, dr. onuora
This document provides an overview of the chemistry of ingredients used in pastries, cakes, and doughnuts. It discusses the sources, types, properties and functionality of various ingredients including flour, salt, sugar, aerating agents like baking powder and yeast. For each ingredient, the document outlines their composition, suitability for different products, proper storage conditions, and how they impact characteristics like volume, texture and flavor. The focus is on how an understanding of ingredient chemistry can ensure balanced recipes and uniform, high quality baked goods.
Bread technology
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
Baking and baking science
This document provides an overview of baking science and bread baking ingredients from a retired baker with extensive experience. It discusses the basic bread ingredients like flour, water, and yeast in detail. It explains how flour is milled from wheat and the different grades of flour. It also covers topics like enzymes in flour, types of wheat and rye flour, and how water quality impacts bread. The document is divided into multiple parts that will cover bread production, formula construction, variety breads, and pastries.
Preservation and quality analysis of milk
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.
PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptx
This document discusses principles of fluid milk production including milk reception, storage, and quality tests. Platform tests like sight-and-smell and alcohol tests provide rapid results for quality assessment. Confirmatory tests include resazurine and acidity tests. Factors like microbial load, temperature, and agitation affect milk quality. Pasteurization using batch or HTST methods destroys pathogens and improves shelf life. UHT processing at over 135°C allows milk to be stored for over 6 months without refrigeration.
Bread improvers
INTRODUCTION, INGREDIENTS, MANUFACTURING PROCESS OF BAKERY IMPROVER, CURRENT MARKET PRODUCTS, CONSUMER BASE, ETC.
Bread making.pptx
The document discusses various topics related to bread making including the different types of flour, ingredients used in bread, the bread making process, and bread improvers. It describes the key roles of ingredients like flour, water, yeast, sugar, and fats in bread making. It also outlines some common bread faults caused during the bread making process and defines bread improvers which are additives that can improve the quality, shelf life, crumb and appearance of bread.
DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)
The document summarizes an internship presentation at Tulya Food Products Private Limited. It describes the company's milk processing operations, including laboratory tests conducted on raw milk, such as testing for bacterial contamination and fat and solid content. It explains the various processing steps like clarification, homogenization, pasteurization, and fortification. The final products made from milk are listed as cheese, butter, curd and others. It also provides details about the effluent treatment plant used to purify waste water from the dairy operations through multiple steps like aeration, neutralization and biological degradation before the treated water is filtered and safe for release.
Lecithin
This document discusses lecithin, including its chemical structure, sources, uses in food and other industries, and status regarding halal certification. Lecithin is an emulsifying substance found in cells and extracted commercially from egg yolks and soybeans. It has a polar and nonpolar portion that allows it to act as an emulsifying agent. Lecithin is widely used in the food industry in small amounts and classified as GRAS. However, its halal status is uncertain depending on sourcing and processing methods.
Similar to Export products (20)
Importance of food quality and nutritional analysis
Importance of food quality and nutritional analysis
Biscuits preparation in lab scale (fortified with flaxseed and fenugreek leaves)
Biscuits preparation in lab scale (fortified with flaxseed and fenugreek leaves)
Effect of Different Levels of Fat on the Chemical Composition and Sensory Cha...
Effect of Different Levels of Fat on the Chemical Composition and Sensory Cha...
Feeding Strategies With $5, $6, or $7 Corn- Mike Hutjens
Feeding Strategies With $5, $6, or $7 Corn- Mike Hutjens
PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptx
PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptx
Recently uploaded
Digital Marketing with a Focus on Sustainability
Digital Marketing best practices including influencer marketing, content creators, and omnichannel marketing for Sustainable Brands at the Sustainable Cosmetics Summit 2024 in New York
HOW TO START UP A COMPANY A STEP-BY-STEP GUIDE.pdf
How to Start Up a Company: A Step-by-Step Guide Starting a company is an exciting adventure that combines creativity, strategy, and hard work. It can seem overwhelming at first, but with the right guidance, anyone can transform a great idea into a successful business. Let's dive into how to start up a company, from the initial spark of an idea to securing funding and launching your startup.
Introduction
Have you ever dreamed of turning your innovative idea into a thriving business? Starting a company involves numerous steps and decisions, but don't worry—we're here to help. Whether you're exploring how to start a startup company or wondering how to start up a small business, this guide will walk you through the process, step by step.
Creative Web Design Company in Singapore
At Techbox Square, in Singapore, we're not just creative web designers and developers, we're the driving force behind your brand identity. Contact us today.
Anny Serafina Love - Letter of Recommendation by Kellen Harkins, MS.
This letter, written by Kellen Harkins, Course Director at Full Sail University, commends Anny Love's exemplary performance in the Video Sharing Platforms class. It highlights her dedication, willingness to challenge herself, and exceptional skills in production, editing, and marketing across various video platforms like YouTube, TikTok, and Instagram.
Top mailing list providers in the USA.pptx
Discover the top mailing list providers in the USA, offering targeted lists, segmentation, and analytics to optimize your marketing campaigns and drive engagement.
The Genesis of BriansClub.cm Famous Dark WEb Platform
BriansClub.cm, a famous platform on the dark web, has become one of the most infamous carding marketplaces, specializing in the sale of stolen credit card data.
How MJ Global Leads the Packaging Industry.pdf
MJ Global's success in staying ahead of the curve in the packaging industry is a testament to its dedication to innovation, sustainability, and customer-centricity. By embracing technological advancements, leading in eco-friendly solutions, collaborating with industry leaders, and adapting to evolving consumer preferences, MJ Global continues to set new standards in the packaging sector.
Satta Matka Dpboss Matka Guessing Kalyan Chart Indian Matka Kalyan panel Chart
Satta Matka Dpboss Matka Guessing Kalyan Chart Indian Matka Kalyan panel Chart➒➌➎➏➑➐➋➑➐➐Dpboss Matka Guessing Satta Matka Kalyan Chart Indian Matka
SATTA MATKA SATTA FAST RESULT KALYAN TOP MATKA RESULT KALYAN SATTA MATKA FAST RESULT MILAN RATAN RAJDHANI MAIN BAZAR MATKA FAST TIPS RESULT MATKA CHART JODI CHART PANEL CHART FREE FIX GAME SATTAMATKA ! MATKA MOBI SATTA 143 spboss.in TOP NO1 RESULT FULL RATE MATKA ONLINE GAME PLAY BY APP SPBOSSMastering B2B Payments Webinar from BlueSnap
B2B payments are rapidly changing. Find out the 5 key questions you need to be asking yourself to be sure you are mastering B2B payments today. Learn more at www.BlueSnap.com.
Digital Transformation Frameworks: Driving Digital Excellence
[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This presentation is a curated compilation of PowerPoint diagrams and templates designed to illustrate 20 different digital transformation frameworks and models. These frameworks are based on recent industry trends and best practices, ensuring that the content remains relevant and up-to-date.
Key highlights include Microsoft's Digital Transformation Framework, which focuses on driving innovation and efficiency, and McKinsey's Ten Guiding Principles, which provide strategic insights for successful digital transformation. Additionally, Forrester's framework emphasizes enhancing customer experiences and modernizing IT infrastructure, while IDC's MaturityScape helps assess and develop organizational digital maturity. MIT's framework explores cutting-edge strategies for achieving digital success.
These materials are perfect for enhancing your business or classroom presentations, offering visual aids to supplement your insights. Please note that while comprehensive, these slides are intended as supplementary resources and may not be complete for standalone instructional purposes.
Frameworks/Models included:
Microsoft’s Digital Transformation Framework
McKinsey’s Ten Guiding Principles of Digital Transformation
Forrester’s Digital Transformation Framework
IDC’s Digital Transformation MaturityScape
MIT’s Digital Transformation Framework
Gartner’s Digital Transformation Framework
Accenture’s Digital Strategy & Enterprise Frameworks
Deloitte’s Digital Industrial Transformation Framework
Capgemini’s Digital Transformation Framework
PwC’s Digital Transformation Framework
Cisco’s Digital Transformation Framework
Cognizant’s Digital Transformation Framework
DXC Technology’s Digital Transformation Framework
The BCG Strategy Palette
McKinsey’s Digital Transformation Framework
Digital Transformation Compass
Four Levels of Digital Maturity
Design Thinking Framework
Business Model Canvas
Customer Journey Map
Zodiac Signs and Food Preferences_ What Your Sign Says About Your Taste
Know what your zodiac sign says about your taste in food! Explore how the 12 zodiac signs influence your culinary preferences with insights from MyPandit. Dive into astrology and flavors!
How are Lilac French Bulldogs Beauty Charming the World and Capturing Hearts....
“After being the most listed dog breed in the United States for 31
years in a row, the Labrador Retriever has dropped to second place
in the American Kennel Club's annual survey of the country's most
popular canines. The French Bulldog is the new top dog in the
United States as of 2022. The stylish puppy has ascended the
rankings in rapid time despite having health concerns and limited
color choices.”
Easily Verify Compliance and Security with Binance KYC
Use our simple KYC verification guide to make sure your Binance account is safe and compliant. Discover the fundamentals, appreciate the significance of KYC, and trade on one of the biggest cryptocurrency exchanges with confidence.
Authentically Social by Corey Perlman - EO Puerto Rico
Authentically Social by Corey Perlman - EO Puerto RicoCorey Perlman, Social Media Speaker and Consultant
Social media for business 2022 Vintage Roman Numerals Men Rings
Discover timeless style with the 2022 Vintage Roman Numerals Men's Ring. Crafted from premium stainless steel, this 6mm wide ring embodies elegance and durability. Perfect as a gift, it seamlessly blends classic Roman numeral detailing with modern sophistication, making it an ideal accessory for any occasion.
https://rb.gy/usj1a2
Hamster Kombat' Telegram Game Surpasses 100 Million Players—Token Release Sch...
Hamster Kombat' Telegram Game Surpasses 100 Million Players—Token Release Schedule Unveiled
Recently uploaded (20)
HOW TO START UP A COMPANY A STEP-BY-STEP GUIDE.pdf
HOW TO START UP A COMPANY A STEP-BY-STEP GUIDE.pdf
Anny Serafina Love - Letter of Recommendation by Kellen Harkins, MS.
Anny Serafina Love - Letter of Recommendation by Kellen Harkins, MS.
The Genesis of BriansClub.cm Famous Dark WEb Platform
The Genesis of BriansClub.cm Famous Dark WEb Platform
Satta Matka Dpboss Matka Guessing Kalyan Chart Indian Matka Kalyan panel Chart
Satta Matka Dpboss Matka Guessing Kalyan Chart Indian Matka Kalyan panel Chart
Digital Transformation Frameworks: Driving Digital Excellence
Digital Transformation Frameworks: Driving Digital Excellence
Zodiac Signs and Food Preferences_ What Your Sign Says About Your Taste
Zodiac Signs and Food Preferences_ What Your Sign Says About Your Taste
How are Lilac French Bulldogs Beauty Charming the World and Capturing Hearts....
How are Lilac French Bulldogs Beauty Charming the World and Capturing Hearts....
Easily Verify Compliance and Security with Binance KYC
Easily Verify Compliance and Security with Binance KYC
Authentically Social by Corey Perlman - EO Puerto Rico
Authentically Social by Corey Perlman - EO Puerto Rico
Hamster Kombat' Telegram Game Surpasses 100 Million Players—Token Release Sch...
Hamster Kombat' Telegram Game Surpasses 100 Million Players—Token Release Sch...
Export products
- 1. Flour, the highest grade (whites) It is the whitest flour class and the highest quality, as it is the grade of flour that contains mostly endosperm. That is where most of the protein is, which means good gluten developing properties. Whites made from soft wheat, used for cake flour, contains 40 to 60 % of straight flour. Highest quality. Whiteness, ref.units 57-58 Wet gluten content,% 27-28 Gluten deformation units 75 Falling number, sec 270 Moisture, % 14,4 Packagiug 1 kg, 2 kg, 3 kg, 50 kg (bag) • PACKED FOOD
- 2. . Quality indicators: Physical and chemical parameters The mass of the moisture,%, not more than 13.0 Total mass fraction of ash (based on dry matter),%, not more than 0.11 Including: ash which is insoluble in a 10% solution of hydrochloric acid (starch, which is designed to supply),%, no more than 0,040 Mass fraction of a protein (on a dry basis),%, not more than 0.40 Mass part of sulfur dioxide (SO2), mg / kg, not more than 50.0 Acidity, cm3, not exceeding 16.0 pH 4.0 ... 6.0 Bulk density, g / l after drying 400 Bulk density, g / l after further grinding (fine) 600 Nutritional value of 100 g of product (carbohydrate), 86 g Energy value of 100 g of product 350 kcal Organoleptic characteristics Appearance homogeneous powder White color The smell peculiar to starch A typical composition (% of dry matter) Amylose, 25% ... 35 Amylopectin, 65% ... 75 СORN STARCH
- 5. Rapeseed
- 7. JAMS