Homogenization of milk
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Homogenization is a process of micronization of fat globules in milk to achieve the uniform consistency and taste
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Condensed milk
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Homogenization of Milk
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
cream separation.pptx
cream separation.pptxShoolini University of Biotechnology and Management Sciences Solan Himachal Pradesh
Cream separation is a process that uses centrifugal force to separate milk into cream and skim milk based on the density difference between milk fat and skim milk. There are two main types of cream separation - the gravity method where milk is allowed to separate naturally over time, and the centrifugal method where a mechanical separator spins the milk rapidly. The centrifugal method is now used commercially as it is much faster than the gravity method. Common centrifugal separators include tubular bowl and disc bowl centrifuges.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.
Ultra High Temperature Processing of Food Products
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
Skim milk and skim milk powder
Skimmed milk is milk that has had almost all of its fat removed. It contains less than 0.5% milk fat. Skimmed milk is a good substitute for whole milk for those wanting to reduce fat and calorie intake. It is low in fat but still provides important nutrients like protein, calcium, vitamins, and minerals. Skimmed milk powder is produced by removing water from skimmed milk through a process like spray drying. It is commonly used in baking, ice cream production, and reconstituted as milk for drinking or cooking. Historically skimmed milk was often used for livestock feeding but it is now more commonly utilized through standardization, preservation as skimmed milk powder, or for case
Special types of milk
This document discusses different types of milk products in India. It begins by defining milk and noting that India is the largest producer of milk globally. It then describes several processed milk products including standardized milk, homogenized milk, sterilized milk, flavored milk, toned milk, and double toned milk. For each product, it provides details on the processing involved, standards required, and flows of production. Formulas and processes like Pearson's square for standardization and homogenization equipment are outlined.
Butter: Manufacturing Process and Standard specifications
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
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Condensed milk
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Homogenization of Milk
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
cream separation.pptx
cream separation.pptxShoolini University of Biotechnology and Management Sciences Solan Himachal Pradesh
Cream separation is a process that uses centrifugal force to separate milk into cream and skim milk based on the density difference between milk fat and skim milk. There are two main types of cream separation - the gravity method where milk is allowed to separate naturally over time, and the centrifugal method where a mechanical separator spins the milk rapidly. The centrifugal method is now used commercially as it is much faster than the gravity method. Common centrifugal separators include tubular bowl and disc bowl centrifuges.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.
Ultra High Temperature Processing of Food Products
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
Skim milk and skim milk powder
Skimmed milk is milk that has had almost all of its fat removed. It contains less than 0.5% milk fat. Skimmed milk is a good substitute for whole milk for those wanting to reduce fat and calorie intake. It is low in fat but still provides important nutrients like protein, calcium, vitamins, and minerals. Skimmed milk powder is produced by removing water from skimmed milk through a process like spray drying. It is commonly used in baking, ice cream production, and reconstituted as milk for drinking or cooking. Historically skimmed milk was often used for livestock feeding but it is now more commonly utilized through standardization, preservation as skimmed milk powder, or for case
Special types of milk
This document discusses different types of milk products in India. It begins by defining milk and noting that India is the largest producer of milk globally. It then describes several processed milk products including standardized milk, homogenized milk, sterilized milk, flavored milk, toned milk, and double toned milk. For each product, it provides details on the processing involved, standards required, and flows of production. Formulas and processes like Pearson's square for standardization and homogenization equipment are outlined.
Butter: Manufacturing Process and Standard specifications
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
1. Sterilized milk.pptx
Sterilized milk is milk that has been heated to over 100°C for a sufficient time to remain stable at room temperature for at least 7 days. It must be free of microorganisms and bacterial growth. Sterilized milk has advantages like long shelf life without refrigeration and a soft curd formation, but has disadvantages of increased production costs and some loss of vitamins. The detailed sterilization process involves clarifying, homogenizing, and heating milk to 108-111°C for 25-35 minutes in a batch or continuous sterilizer before cooling and storage.
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Ghee.pptx
What is ghee?
Types of ghee.
Properties of ghee.
Methods of ghee preparation,
Manufacturing of ghee.
Defects of ghee during manufacturing.
Adulteration of ghee.
Different brands of ghee.
Food value of ghee
Equipment used in ghee manufacturing.
Benefits of ghee.
Uses of ghee.
Packaging & storage of ghee.
Cream separator - Cream separation in milk
The document describes a cream separator, which uses centrifugal force to separate cream from milk. It discusses the principle behind centrifugal cream separators, their purpose of obtaining fat-reduced or fat-free milk, and types including gravity and centrifugal methods. It provides details on the construction of modern centrifugal cream separators, including the bowl parts like discs and outlets for removing cream and skim milk. It explains how the machine is driven to spin the bowl at high speeds and separate the cream through centrifugal force.
HTST Pasteurization- Introduction, Working, Components
In high-temperature short-time (HTST) pasteurization, also known as Flash pasteurization, the product is heated to the minimum temperature and held continuously at or above that temperature for at least the minimum time required. This thermal treatment extends the shelf life of product by eliminating vegetative and pathogenic microorganisms. For HTST temperature ranges between 72°C- 76°C for 15 to 20 seconds. It targets resistant Pathogenic bacterial and their spores e.g.,
Coxiella burnetii.
Need of pasteurization is not limited to make product contamination free or to increase the shelf life. As high temperature is used during processing it alters some of the characteristics of end product that can be due to enzymatic changes or denaturation of protein. Products that can be completely pasteurized are beer, canned food, milk and milk product, eggs, juices, low alcoholic beverages, syrups, vinegar, water, wines, nuts, etc. It is important to handle the pasteurized product in refrigerated condition after pasteurization to prevent the recontamination of product.
Temperature and time for process is set on the basis of product and targeted microorganism of the product. Effectiveness of pasteurized product can be detected by various means. Heat treatment in milk causes denaturation of alkaline phosphatase and in liquid eggs the alpha amylase. These can be used as indicatives for checking the effectiveness of the process.
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This document discusses homogenized milk. It begins by defining milk and its basic composition of water, lactose, fat, protein and minerals. The process of homogenization is then explained, which involves passing milk under high pressure through a small opening to break up fat globules into smaller sizes. This prevents cream from separating out and gives milk a smoother consistency. The advantages of homogenized milk include preventing fat separation, easier digestion and a longer shelf life. However, some argue that homogenization can negatively impact nutrient absorption and potentially increase health risks.
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Homogenizers work by breaking down fat globules in milk through strong acceleration and pressure. There are two stages: in the first stage, milk is pressed through small tubes and pores where increasing pressure breaks up fat into new clumps; in the second stage, these clumps are broken up further to reduce fat globule size. Main types include high pressure homogenizers operating above 35 bar, low pressure rotary homogenizers below 35 bar, and sonic vibrators using high frequency vibration.
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Sterilized milk is milk that has been heated to over 100°C for a sufficient time to remain stable at room temperature for at least 7 days. It must be free of microorganisms and bacterial growth. Sterilized milk has advantages like long shelf life without refrigeration and a soft curd formation, but has disadvantages of increased production costs and some loss of vitamins. The detailed sterilization process involves clarifying, homogenizing, and heating milk to 108-111°C for 25-35 minutes in a batch or continuous sterilizer before cooling and storage.
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Ghee.pptx
What is ghee?
Types of ghee.
Properties of ghee.
Methods of ghee preparation,
Manufacturing of ghee.
Defects of ghee during manufacturing.
Adulteration of ghee.
Different brands of ghee.
Food value of ghee
Equipment used in ghee manufacturing.
Benefits of ghee.
Uses of ghee.
Packaging & storage of ghee.
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The document describes a cream separator, which uses centrifugal force to separate cream from milk. It discusses the principle behind centrifugal cream separators, their purpose of obtaining fat-reduced or fat-free milk, and types including gravity and centrifugal methods. It provides details on the construction of modern centrifugal cream separators, including the bowl parts like discs and outlets for removing cream and skim milk. It explains how the machine is driven to spin the bowl at high speeds and separate the cream through centrifugal force.
HTST Pasteurization- Introduction, Working, Components
In high-temperature short-time (HTST) pasteurization, also known as Flash pasteurization, the product is heated to the minimum temperature and held continuously at or above that temperature for at least the minimum time required. This thermal treatment extends the shelf life of product by eliminating vegetative and pathogenic microorganisms. For HTST temperature ranges between 72°C- 76°C for 15 to 20 seconds. It targets resistant Pathogenic bacterial and their spores e.g.,
Coxiella burnetii.
Need of pasteurization is not limited to make product contamination free or to increase the shelf life. As high temperature is used during processing it alters some of the characteristics of end product that can be due to enzymatic changes or denaturation of protein. Products that can be completely pasteurized are beer, canned food, milk and milk product, eggs, juices, low alcoholic beverages, syrups, vinegar, water, wines, nuts, etc. It is important to handle the pasteurized product in refrigerated condition after pasteurization to prevent the recontamination of product.
Temperature and time for process is set on the basis of product and targeted microorganism of the product. Effectiveness of pasteurized product can be detected by various means. Heat treatment in milk causes denaturation of alkaline phosphatase and in liquid eggs the alpha amylase. These can be used as indicatives for checking the effectiveness of the process.
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The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
Freezing curve, freezing system & freezing time
The document discusses freezing as an operation to preserve food by lowering its temperature below the freezing point. It describes the freezing process and freezing curve, including nucleation, crystal growth, and how solute concentration changes. It discusses factors that influence freezing time like thermal conductivity and size/shape of food pieces. Methods to calculate freezing time are presented, including Planck's equation and Pham's method. Different freezing systems are outlined like air blast freezers, plate freezers, and fluidized bed freezers.
Butter
Butter is made by churning cream to separate the butterfat globules. The document discusses the definition, history, properties, classification, manufacturing process, packaging and storage of butter. It defines butter as a concentrate containing at least 80% milk fat obtained by churning cream. The manufacturing process involves receiving milk, separating cream, standardizing, pasteurizing, churning, ripening, packaging and storage. Butter can be classified based on storage, manufacturing practice, acidity of cream and salt content.
BUTTER - FOOD PRODUCTION, I.I.H.M
Butter is made through a process of separating cream from milk, pasteurizing the cream, ripening it through culturing, aging, churning, washing, and salting it. It contains up to 80% butterfat which gives it a solid yet soft and spreadable texture. While high in saturated fat, butter also provides vitamins A, D, E, and K. It has various uses like baking, sauces, and emulsions due to its ability to incorporate air and strengthen dough. Proper storage of butter involves refrigeration between 0-2 degrees Celsius.
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The document describes the process for producing whole milk powder and non-fat dry milk powder. The key steps are receiving and selecting high quality milk, heat treatment to destroy pathogens and inactivate enzymes, evaporation to concentrate the milk, drying through spray drying or roller drying, packaging and storage. Quality is maintained through controls on microbiological and chemical composition as well as powder properties like solubility, bulk density and flowability that depend on the manufacturing and drying techniques used.
Retort pouches
Retort pouches provide a convenient packaging solution for foods. They extend shelf life without refrigeration by using a retort process involving heat and pressure to sterilize sealed food packages. Retort pouches are flexible pouches made of heat resistant multilayer plastic and sometimes aluminum foil. They allow for various food types to be packaged and have advantages over cans like being lightweight, easy to store and distribute, and providing more surface area for labels. The retort process cooks and preserves the food, making it shelf stable at room temperature for over a year. Retort pouches provide consumers with a convenient ready-to-eat package.
Homogenized milk
This document discusses homogenized milk. It begins by defining milk and its basic composition of water, lactose, fat, protein and minerals. The process of homogenization is then explained, which involves passing milk under high pressure through a small opening to break up fat globules into smaller sizes. This prevents cream from separating out and gives milk a smoother consistency. The advantages of homogenized milk include preventing fat separation, easier digestion and a longer shelf life. However, some argue that homogenization can negatively impact nutrient absorption and potentially increase health risks.
Homogenizer - Homogenization of milk
Homogenizers work by breaking down fat globules in milk through strong acceleration and pressure. There are two stages: in the first stage, milk is pressed through small tubes and pores where increasing pressure breaks up fat into new clumps; in the second stage, these clumps are broken up further to reduce fat globule size. Main types include high pressure homogenizers operating above 35 bar, low pressure rotary homogenizers below 35 bar, and sonic vibrators using high frequency vibration.
ACTIVE PACKAGING
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
Operation,care and maintenance of cream separator
This document provides information about cream separators. It begins by defining a cream separator as a dairy machine that separates fresh milk into cream and skim milk. It then explains the working principles, which use high centrifugal force to separate the denser skim milk from the less dense cream. The document provides details on the operation of the cream separator, how the whole milk is introduced and separated into vertical layers with the skim milk collecting on the outer edge and cream in the center. Finally, it discusses care and maintenance of the separator, including adjusting the cream screw, cleaning procedures, and oiling.
Ice-Cream Freezers : Types - Construction and working
This document discusses ice cream freezers and their functions. It describes the factors that influence freezing time and the different types of freezers, including batch and continuous freezers. Batch freezers freeze ice cream in batches using a cylindrical drum with an inner cooling jacket. Continuous freezers continuously pump and freeze the ice cream mix using systems like disk type, Vogt jet, or creamey package freezers to freeze and aeriate the mix. The document provides details on the construction, working principles, and types of both batch and continuous ice cream freezers.
Modified Atmosphere Packaging
Modified Atmosphere Packaging
MAP provides extended shelf life for fresh produce by altering the internal atmosphere of packaging to slow respiration and prevent spoilage. Key gases used in MAP include nitrogen, oxygen, and carbon dioxide in varying combinations depending on the food and storage temperature. Innovation in MAP films now includes antioxidant, nano-active, and microperforated films. Future trends point to combining MAP with other preservation technologies, developing films that further inhibit microbial growth and oxidation, and predictive modeling to optimize gas compositions and shelf life.
Wheat milling
The document summarizes the key steps in wheat milling: storage and blending of wheat, cleaning, conditioning by adjusting moisture levels, milling through processes like breaking, sieving, grading, purification, sizing, and reduction using roller mills. The objective is to separate the bran and germ from the endosperm to produce flour while minimizing contamination. Conditioning prepares the wheat for grinding by making the bran elastic and endosperm soft. Milling gradually separates the parts using rollers and sieves to produce flour and byproducts like bran and germ.
Ankur ppt
This document presents information about cheese from a presentation given by Ankur Gupta. It defines cheese and describes its classification based on moisture content, including soft, semi-hard, hard, and very hard cheeses. The general manufacturing process for cheese is outlined involving steps like coagulation, curd preparation, pressing, salting, and ripening. Specific methods for making cottage cheese and cheddar cheese are also summarized. Common defects in cheddar cheese and their causes are listed. Popular cheese brands in India are noted along with Amul being a major brand. The conclusion restates that cheese is obtained from milk through coagulation and draining and that acceptability remains a concern for some due to the use of rennet.
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This document discusses microbial antibiotics. It defines antibiotics as substances derived from microorganisms or produced synthetically that destroy or limit the growth of living organisms. It then covers the classification of antibiotics based on their chemical structure, bacterial spectrum of activity, origin, mode of action, and effects. Various classes of antibiotics are described based on their chemical composition and origins such as carbohydrate-containing antibiotics, aminoglycosides, and those derived from actinomycetes and fungi. Their modes of action include inhibiting cell wall synthesis, protein synthesis, nucleic acid synthesis, and folic acid synthesis. Effects can be bacteriostatic by inhibiting growth or bactericidal by killing bacteria. Administration routes include oral, intravenous, and parenteral delivery
Active edible films - An emerging trend in Food Packing technology
Due to the environmental impacts caused by various types of packaging material (like plastic wraps, packs), Edible films are being developed with beneficial characteristics for both human and environment
Threats to agrobiodiversity (Agricultural Biodiversity)
This document discusses threats to agro-biodiversity from climatic change, population growth, cultural changes, environmental pollution, deforestation, and natural disasters. Climatic change affects food security, availability, access, and absorption and is projected to decrease rice and wheat yields by 6-10% by 2030. Population growth in India, the second most populous country, also threatens resources. Cultural changes from urbanization can influence farmer attitudes. Environmental pollution from pesticides, fertilizers, and other sources contaminates soil and water. Deforestation for agriculture and other uses damages habitats and is a driver of climate change. Natural disasters destroy lives, crops, infrastructure and supply systems.
Spoilage of canned foods (MICROBIAL SPOILAGE)
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Nanotechnology for Water Treatment
Nanotechnology is the emerging technology in almost all fields of science ..It is preferred and studied due to its high efficiency in all fields of its application... Also being used in overcoming or eliminating environmental pollution to a greater level, this presentation is all about how Nanotechnology is useful in treating polluted water
Sanger sequencing (DNA sequencing by ENZYMATIC METHOD)
Sanger sequencing is one of the DNA sequencing methods used to identify and determine the sequence (Nucleotide) of DNA .This is an enzymatic method of sequencing developed by Fred Sanger.
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如何办理(uvic毕业证书)维多利亚大学毕业证本科学位证书原版一模一样
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Applied Science: Thermodynamics, Laws & Methodology.pdf
When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
Conducted over a period of >200 years, Thermodynamics R&D, and application, benefitted from the highest levels of professionalism, collaboration, and technical thoroughness. New layers of application, methodology, and practice were made possible by the progressive advance of technology. In turn, this has seen measurement and modelling accuracy continually improved at a micro and macro level.
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Track: Artificial Intelligence
https://www.etran.rs/2024/en/home-english/The binding of cosmological structures by massless topological defects
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ESR spectroscopy in liquid food and beverages.pptx
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
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Unlocking the mysteries of reproduction: Exploring fecundity and gonadosomati...
The pygmy halfbeak Dermogenys colletei, is known for its viviparous nature, this presents an intriguing case of relatively low fecundity, raising questions about potential compensatory reproductive strategies employed by this species. Our study delves into the examination of fecundity and the Gonadosomatic Index (GSI) in the Pygmy Halfbeak, D. colletei (Meisner, 2001), an intriguing viviparous fish indigenous to Sarawak, Borneo. We hypothesize that the Pygmy halfbeak, D. colletei, may exhibit unique reproductive adaptations to offset its low fecundity, thus enhancing its survival and fitness. To address this, we conducted a comprehensive study utilizing 28 mature female specimens of D. colletei, carefully measuring fecundity and GSI to shed light on the reproductive adaptations of this species. Our findings reveal that D. colletei indeed exhibits low fecundity, with a mean of 16.76 ± 2.01, and a mean GSI of 12.83 ± 1.27, providing crucial insights into the reproductive mechanisms at play in this species. These results underscore the existence of unique reproductive strategies in D. colletei, enabling its adaptation and persistence in Borneo's diverse aquatic ecosystems, and call for further ecological research to elucidate these mechanisms. This study lends to a better understanding of viviparous fish in Borneo and contributes to the broader field of aquatic ecology, enhancing our knowledge of species adaptations to unique ecological challenges.
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Homogenization of milk
- 3. Difference between Pasteurization and Homogenization • Pasteurization – to make milk safer • Homogenization – for consistency and taste • homogenization is carried out after pasteurization
- 4. 2 stage homogenization process
- 5. Mechanism
- 6. Contd.. • fat globule reduction in 1st stage tendency for clumping or clustering of the reduced fat globules. • In 2nd stage valve permits the separation of those clusters into individual fat globules.
- 7. Advantages • Smaller fat globules leading to less cream-line formation • Increased digestibility • Whiter and more appetizing colour • More full-bodied flavour • Better stability of cultured milk products