processing soya beans into milk and tofu.test cases in uganda benin, ghana.emphasis on best hygienic practices.and looking for ways to extend shelf life of soya milk and tofu
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on January 23, 2020, at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on March 20, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Product Processing & Market Development. Soy Dairies, medium to large scale. Soy Physics and Economics. This presentation explains Comparative Dimensional Analysis freaming soty dimensions and variables into understandable information.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 23, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Preparation Of Soy Milk And Its Comparison With Natural Milk Class XII Chemis...Deepak Bhandari
This is the project report on the topic "Preparation Of Soy Milk And Its Comparison With Natural Milk" for class 12th (XII) Students. I hope this will help.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on January 23, 2020, at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on March 20, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Product Processing & Market Development. Soy Dairies, medium to large scale. Soy Physics and Economics. This presentation explains Comparative Dimensional Analysis freaming soty dimensions and variables into understandable information.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 23, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Preparation Of Soy Milk And Its Comparison With Natural Milk Class XII Chemis...Deepak Bhandari
This is the project report on the topic "Preparation Of Soy Milk And Its Comparison With Natural Milk" for class 12th (XII) Students. I hope this will help.
The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products.
Tags
Agro Based Small Scale Industries Projects, Applications of Milk, Baby Cereal Food & Milk Powders, Business consultancy, Business consultant, Butter Grading, Cheese, Condensed and Evaporated Milk, Confectionery Industry-Semi Automatic Plant, Cream Separation and Processing, Dairy and Food Processing, Dairy Farm, Dairy Industry, Dairy Processing, Dairy production and products: Milk processing, Dairy Products and Milk Packaging, Flavored Milk manufacturing process, Flavors Ice Cream manufacturing process, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Functional Milk Proteins: Production and Utilization, Grading Dairy Produce, Grading of Milk and Cream, Handbook on Milk and Milk Proteins, How milk is made, How to Start a Dairy products manufacturing business, How to Start a Food Production Business, How to start a milk Production Business, How to start a successful Milk Processing business, How to Start Food Processing Industry in India, How to Start milk Processing Industry in India, Increasing Milk Production, Keeping quality of Pasteurized Milk, Milk and milk products, Milk Based Small Scale Industries, Milk Composition, Milk Powder manufacturing process, Milk Preservation, milk Processing & Dairy Based Profitable Projects, Milk Processing and Dairy Products Business, milk Processing Industry in India, Milk processing pdf, Milk processing procedure, milk Processing Projects, Milk processing steps, Milk Production in India, milk production process pdf, Milk Proteins book, Milk Toffee manufacturing process, Most Profitable Food Processing Business Ideas, Most Profitable milk Processing Business Ideas, new small scale ideas in Milk processing industry, Packaging of Dairy and Milk Products, Paneer manufacturing process, Process technology books, Processing of Dairy and Dairy Products, Processing of milk in dairy industry, Profitable Small Scale Dairy Products Manufacturing, Setting up of Milk Processing Units, Small Scale Food Processing Projects, Small Scale milk Processing Projects, Starting a Food or Beverage Processing Business, Starting a milk Processing Business, Uses of Milk, Utilization of Milk Components: Casein, Utilization of milk proteins, What is in processed milk?, What is milk processing?, What is the protein in milk?, Yoghurt processing
A PPT describing how to launch a product, the surveys we conducted were authentic ( interviewing our fellow students).
It was for the final semester project
Processing of Milk and Milk Products. Production of Paneer, Butter and Ghee. Investment Opportunities in Dairy Sector
Milk is a valuable nutritious food that has a short shelf-life and requires careful handling. Milk is highly perishable because it is an excellent medium for the growth of microorganisms – particularly bacterial pathogens – that can cause spoilage and diseases in consumers. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.
The usable life of milk can be extended for several days through techniques such as cooling (which is the factor most likely to influence the quality of raw milk) or fermentation. Pasteurization is a heat treatment process that extends the usable life of milk and reduces the numbers of possible pathogenic microorganisms to levels at which they do not represent a significant health hazard.
See more
https://goo.gl/eL8oQ5
https://goo.gl/YAs7Fc
https://goo.gl/hPQCLe
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Milk Processing, Milk and Milk Products, Milk Processing & Dairy Products, Milk Processing Plant, Production Process of Dairy Products, Liquid Milk Processing Plant, Dairy Industry, Milk Processing PPT, Milk Processing Procedure, How to Start a Milk Processing Plant? Milk Processing Plant Project Report, Milk Processing Plant Pdf, Setting up Mini Milk Processing Plant, Milk Plant Project Report, How to Set up a Milk Processing Plant, How to Start a Dairy Milk Plant. Dairy Products in India, Milk Processing Unit, Small Milk Processing Plant, Milk for Manufacturing Purposes and Its Production and Processing, Paneer Production, Paneer Manufacture, How is Paneer Prepared? Paneer Making Process in Factory, Paneer Manufacturing Business, How to Start Paneer Manufacturing Business? Preparation of Paneer, Manufacture of Paneer, Paneer Manufacturing Project Report, Paneer Production Cost, Small-Scale Paneer Manufacturing Business, Project Profile on Dairy Products, Commercial Paneer Production, Milk Paneer Manufacturing Project Report, Buttermaking Process, How Butter is Made? Butter Manufacture, Butter Production, Butter Production Flow Chart, Butter Manufacturing Process PPT, Butter Manufacturing Process Flow Chart, Butter Production Process Pdf, Butter Processing Plant, Production of Butter and Dairy Based Products, Butter Production Process, Industrial Production of Butter, Production of Butter, Preparation of Ghee, Ghee Production Plant in India, Ghee Manufacturing Unit, Ghee Production Plant, Manufacture of Ghee, Ghee Processing, How to Start a Ghee Manufacturing Unit, Business Opportunity: Ghee Manufacturing,
This presentation comes from a seminar titled “An Integrated Approach for Enhancing the Productivity, Quality & Safety of Indian Food Products” by the National Productivity Council of India
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 21, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Dry Fruits Processing (Dry Fruits & Nuts, fruit for snack, Dried Fruit, Fruit...Ajjay Kumar Gupta
Dry Fruits Processing (Dry Fruits & Nuts, fruit for snack, Dried Fruit, Fruit processing, Almond, Pistachio, Cashew Nut) Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Every person needs good health and for good health we want good things for care of our health. To attain good health it is essential to follow good nutrition, regular exercise & regulation in sexual activity. To achieve good health we must have good foods which are naturally available just as nuts, fruits, vegetables, cereals etc.
Tags
Dry Fruits Processing, Nuts and Dry Fruit Processing Machines, Plants and Equipment for Processing Dried Fruit, Dry Fruits and Nuts Equipments, Dried Fruits Processing Factory Plan, Small-Scale Fruit Processing, Fruit Drying Process, Dry Fruit Processing Plant, Cashew Nut Processing, Chestnut Processing, Cudpahnut Processing, Currant Processing, Groundnuts Processing, Peanuts Processing, Gorgon Nut Puffed Kernel Processing, Peanuts Processing, Pine Nuts Processing, Pistachio Nut Processing, Walnuts Processing, Almond Nut Processing, Betel-Nut Processing, How to Start Dry Fruits Processing in India, Dry Fruits Processing in India, Cudpahnut Processing Projects, Small Scale Betel-Nut Processing Projects, Starting Pine Nuts Processing Business, How to Start Pistachio Nut Processing Business, Cudpahnut Processing Based Small Scale Projects, New Small Scale Ideas in Betel-Nut Processing, Project Report on Pine Nuts Processing, Detailed Project Report on Pistachio Nut Processing, Project Report on Groundnuts Processing, Pre-Investment Feasibility Study on Cudpahnut Processing, Techno-Economic Feasibility Study on Pine Nuts Processing, Feasibility Report on Almond Nut Processing, Free Project Profile on Groundnuts Processing, Project Profile on Betel-Nut Processing, Download Free Project Profile on Pistachio Nut Processing, Project Report, Project Consultant, Project Consultancy, Npcs, Niir, Process Technology Books, Business Consultancy, Business Consultant, Project Identification and Selection, Preparation of Project Profiles Startup, Business Guidance, Business Guidance to Clients, Startup Project for Pistachio Nut Processing, Startup Project, Startup Ideas, Project for Startups, Startup Project Plan, Business Start-Up, Business Plan for Startup Business, Great Opportunity For Startup, Small Start-Up Business Project, Start-Up Business Plan for Betel-Nut Processing, Start Up India, Stand Up India, Fruit Processing, Pine Nuts Processing Small Business, Modern Small and Cottage Scale Industries,
The purpose of this report is to conduct a market research on soya milk with full on research marketing concepts as well as in-depth statistical analysis by spss modeler.
9 January 2016. Sojagnon (a PAEPARD supported consortium) in Partnership with the Soybean Innovation Lab (SIL) held a webinar entitled “Hygienic Practices for Food Safety in Small and Medium Sized Businesses.”
Feed storage practices and attitudes towards milk hygiene in the Greater Addi...ILRI
Presentation by Barbara Szonyi, Dawit Gizachew, Azage Tegegne, Jean Hanson and Delia Grace at a consultative workshop on milk quality, Addis Ababa, Ethiopia, 25-26 June 2015.
Development and Physio Chemical Analysis of Flavoured Milk from Chenopodium Q...ijtsrd
The study of vegan milk flavoured vegan milk development was carried out at the Department of Food Technology, Parul Institute of Applied Science, Parul, University Vadodara. Quinoa is a good choice for those with hormone imbalance like PCOS and PCOD since it is strong in protein and has a great amino acid balance. is packed with nutrients. Protein and fibre are good for people with diabetes and celiac disease because they assist to regulate blood sugar levels. The main idea of study was to develop a vegan milk as it can be served to the lactose intolerance people. Naturally free from sugar. Proper and ideal packaging along with refrigeration storage makes the quinoa milk fit and in sound condition for up to 3 days. Flavoured quinoa milk was produced by extracting milk from sprouted soaked quinoa. Extract milk blended with dark chocolate, cocoa powder, cashew nut and dates. The blending of the milk improves its creaminess and smoothness. Three distinct dilutions were created using quinoa milk and water ratios 1 4, 1 6, 1 8 for further milk formulations. The optimum formulation is employed for additional organoleptic analyses, including taste, colour, mouth feel, and general acceptability. The evaluation of microbiological parameters and proximal analysis came next. The quinoa milk had a 75.3 of moisture content and 0.52 of ash content in addition it was found to have 3.53 of protein content 17.25 of carbohydrates content and 3.67 of fat content and energy 166.15 kcal. The results show that quinoa milk is a vegan product with a high nutritional value that lactose intolerant individuals should consider. Nidhi Jain | Prof. Nisha M Wagh "Development and Physio-Chemical Analysis of Flavoured Milk from Chenopodium Quinoa" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd53830.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/53830/development-and-physiochemical-analysis-of-flavoured-milk-from-chenopodium-quinoa/nidhi-jain
The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products.
Tags
Agro Based Small Scale Industries Projects, Applications of Milk, Baby Cereal Food & Milk Powders, Business consultancy, Business consultant, Butter Grading, Cheese, Condensed and Evaporated Milk, Confectionery Industry-Semi Automatic Plant, Cream Separation and Processing, Dairy and Food Processing, Dairy Farm, Dairy Industry, Dairy Processing, Dairy production and products: Milk processing, Dairy Products and Milk Packaging, Flavored Milk manufacturing process, Flavors Ice Cream manufacturing process, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Functional Milk Proteins: Production and Utilization, Grading Dairy Produce, Grading of Milk and Cream, Handbook on Milk and Milk Proteins, How milk is made, How to Start a Dairy products manufacturing business, How to Start a Food Production Business, How to start a milk Production Business, How to start a successful Milk Processing business, How to Start Food Processing Industry in India, How to Start milk Processing Industry in India, Increasing Milk Production, Keeping quality of Pasteurized Milk, Milk and milk products, Milk Based Small Scale Industries, Milk Composition, Milk Powder manufacturing process, Milk Preservation, milk Processing & Dairy Based Profitable Projects, Milk Processing and Dairy Products Business, milk Processing Industry in India, Milk processing pdf, Milk processing procedure, milk Processing Projects, Milk processing steps, Milk Production in India, milk production process pdf, Milk Proteins book, Milk Toffee manufacturing process, Most Profitable Food Processing Business Ideas, Most Profitable milk Processing Business Ideas, new small scale ideas in Milk processing industry, Packaging of Dairy and Milk Products, Paneer manufacturing process, Process technology books, Processing of Dairy and Dairy Products, Processing of milk in dairy industry, Profitable Small Scale Dairy Products Manufacturing, Setting up of Milk Processing Units, Small Scale Food Processing Projects, Small Scale milk Processing Projects, Starting a Food or Beverage Processing Business, Starting a milk Processing Business, Uses of Milk, Utilization of Milk Components: Casein, Utilization of milk proteins, What is in processed milk?, What is milk processing?, What is the protein in milk?, Yoghurt processing
A PPT describing how to launch a product, the surveys we conducted were authentic ( interviewing our fellow students).
It was for the final semester project
Processing of Milk and Milk Products. Production of Paneer, Butter and Ghee. Investment Opportunities in Dairy Sector
Milk is a valuable nutritious food that has a short shelf-life and requires careful handling. Milk is highly perishable because it is an excellent medium for the growth of microorganisms – particularly bacterial pathogens – that can cause spoilage and diseases in consumers. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.
The usable life of milk can be extended for several days through techniques such as cooling (which is the factor most likely to influence the quality of raw milk) or fermentation. Pasteurization is a heat treatment process that extends the usable life of milk and reduces the numbers of possible pathogenic microorganisms to levels at which they do not represent a significant health hazard.
See more
https://goo.gl/eL8oQ5
https://goo.gl/YAs7Fc
https://goo.gl/hPQCLe
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Milk Processing, Milk and Milk Products, Milk Processing & Dairy Products, Milk Processing Plant, Production Process of Dairy Products, Liquid Milk Processing Plant, Dairy Industry, Milk Processing PPT, Milk Processing Procedure, How to Start a Milk Processing Plant? Milk Processing Plant Project Report, Milk Processing Plant Pdf, Setting up Mini Milk Processing Plant, Milk Plant Project Report, How to Set up a Milk Processing Plant, How to Start a Dairy Milk Plant. Dairy Products in India, Milk Processing Unit, Small Milk Processing Plant, Milk for Manufacturing Purposes and Its Production and Processing, Paneer Production, Paneer Manufacture, How is Paneer Prepared? Paneer Making Process in Factory, Paneer Manufacturing Business, How to Start Paneer Manufacturing Business? Preparation of Paneer, Manufacture of Paneer, Paneer Manufacturing Project Report, Paneer Production Cost, Small-Scale Paneer Manufacturing Business, Project Profile on Dairy Products, Commercial Paneer Production, Milk Paneer Manufacturing Project Report, Buttermaking Process, How Butter is Made? Butter Manufacture, Butter Production, Butter Production Flow Chart, Butter Manufacturing Process PPT, Butter Manufacturing Process Flow Chart, Butter Production Process Pdf, Butter Processing Plant, Production of Butter and Dairy Based Products, Butter Production Process, Industrial Production of Butter, Production of Butter, Preparation of Ghee, Ghee Production Plant in India, Ghee Manufacturing Unit, Ghee Production Plant, Manufacture of Ghee, Ghee Processing, How to Start a Ghee Manufacturing Unit, Business Opportunity: Ghee Manufacturing,
This presentation comes from a seminar titled “An Integrated Approach for Enhancing the Productivity, Quality & Safety of Indian Food Products” by the National Productivity Council of India
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 21, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Dry Fruits Processing (Dry Fruits & Nuts, fruit for snack, Dried Fruit, Fruit...Ajjay Kumar Gupta
Dry Fruits Processing (Dry Fruits & Nuts, fruit for snack, Dried Fruit, Fruit processing, Almond, Pistachio, Cashew Nut) Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Every person needs good health and for good health we want good things for care of our health. To attain good health it is essential to follow good nutrition, regular exercise & regulation in sexual activity. To achieve good health we must have good foods which are naturally available just as nuts, fruits, vegetables, cereals etc.
Tags
Dry Fruits Processing, Nuts and Dry Fruit Processing Machines, Plants and Equipment for Processing Dried Fruit, Dry Fruits and Nuts Equipments, Dried Fruits Processing Factory Plan, Small-Scale Fruit Processing, Fruit Drying Process, Dry Fruit Processing Plant, Cashew Nut Processing, Chestnut Processing, Cudpahnut Processing, Currant Processing, Groundnuts Processing, Peanuts Processing, Gorgon Nut Puffed Kernel Processing, Peanuts Processing, Pine Nuts Processing, Pistachio Nut Processing, Walnuts Processing, Almond Nut Processing, Betel-Nut Processing, How to Start Dry Fruits Processing in India, Dry Fruits Processing in India, Cudpahnut Processing Projects, Small Scale Betel-Nut Processing Projects, Starting Pine Nuts Processing Business, How to Start Pistachio Nut Processing Business, Cudpahnut Processing Based Small Scale Projects, New Small Scale Ideas in Betel-Nut Processing, Project Report on Pine Nuts Processing, Detailed Project Report on Pistachio Nut Processing, Project Report on Groundnuts Processing, Pre-Investment Feasibility Study on Cudpahnut Processing, Techno-Economic Feasibility Study on Pine Nuts Processing, Feasibility Report on Almond Nut Processing, Free Project Profile on Groundnuts Processing, Project Profile on Betel-Nut Processing, Download Free Project Profile on Pistachio Nut Processing, Project Report, Project Consultant, Project Consultancy, Npcs, Niir, Process Technology Books, Business Consultancy, Business Consultant, Project Identification and Selection, Preparation of Project Profiles Startup, Business Guidance, Business Guidance to Clients, Startup Project for Pistachio Nut Processing, Startup Project, Startup Ideas, Project for Startups, Startup Project Plan, Business Start-Up, Business Plan for Startup Business, Great Opportunity For Startup, Small Start-Up Business Project, Start-Up Business Plan for Betel-Nut Processing, Start Up India, Stand Up India, Fruit Processing, Pine Nuts Processing Small Business, Modern Small and Cottage Scale Industries,
The purpose of this report is to conduct a market research on soya milk with full on research marketing concepts as well as in-depth statistical analysis by spss modeler.
9 January 2016. Sojagnon (a PAEPARD supported consortium) in Partnership with the Soybean Innovation Lab (SIL) held a webinar entitled “Hygienic Practices for Food Safety in Small and Medium Sized Businesses.”
Feed storage practices and attitudes towards milk hygiene in the Greater Addi...ILRI
Presentation by Barbara Szonyi, Dawit Gizachew, Azage Tegegne, Jean Hanson and Delia Grace at a consultative workshop on milk quality, Addis Ababa, Ethiopia, 25-26 June 2015.
Development and Physio Chemical Analysis of Flavoured Milk from Chenopodium Q...ijtsrd
The study of vegan milk flavoured vegan milk development was carried out at the Department of Food Technology, Parul Institute of Applied Science, Parul, University Vadodara. Quinoa is a good choice for those with hormone imbalance like PCOS and PCOD since it is strong in protein and has a great amino acid balance. is packed with nutrients. Protein and fibre are good for people with diabetes and celiac disease because they assist to regulate blood sugar levels. The main idea of study was to develop a vegan milk as it can be served to the lactose intolerance people. Naturally free from sugar. Proper and ideal packaging along with refrigeration storage makes the quinoa milk fit and in sound condition for up to 3 days. Flavoured quinoa milk was produced by extracting milk from sprouted soaked quinoa. Extract milk blended with dark chocolate, cocoa powder, cashew nut and dates. The blending of the milk improves its creaminess and smoothness. Three distinct dilutions were created using quinoa milk and water ratios 1 4, 1 6, 1 8 for further milk formulations. The optimum formulation is employed for additional organoleptic analyses, including taste, colour, mouth feel, and general acceptability. The evaluation of microbiological parameters and proximal analysis came next. The quinoa milk had a 75.3 of moisture content and 0.52 of ash content in addition it was found to have 3.53 of protein content 17.25 of carbohydrates content and 3.67 of fat content and energy 166.15 kcal. The results show that quinoa milk is a vegan product with a high nutritional value that lactose intolerant individuals should consider. Nidhi Jain | Prof. Nisha M Wagh "Development and Physio-Chemical Analysis of Flavoured Milk from Chenopodium Quinoa" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd53830.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/53830/development-and-physiochemical-analysis-of-flavoured-milk-from-chenopodium-quinoa/nidhi-jain
Plant-based milk alternative refers to non-dairy vegan milk made from breakdown of plant material like cereals, legumes oilseeds, nuts that are extracted in water and further homogenized to provide a creamy mouth feel along with flavor and aroma. It is a fast growing segment in the newer food product development category. Plant sources like almonds, soy, cashew, rice are utilized due to the nutritional properties of these sources for preparation of plant-based milk which is lactose-free, cholesterol free and low in calories. Dairy milk allergy, lactose intolerance, hormonal imbalance, calorie concern and more preference to vegan diets has influenced consumers towards choosing plant-based milk alternatives and it serves as an inexpensive and sustainable alternative to dairy milk. New and advanced non-thermal processing technologies are being developed for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability. Plant-based milk alternatives is a major research area in food science and technology and widely investigated through the development of advanced processing, technological interventions and fortification techniques for developing a nutritionally complete product with high overall acceptability.
Microbiological safety of milk and processing and consumption behaviour in pa...ILRI
Presented by Kebede Amenu, Barbara Szonyi, Barbara Wieland and Delia Grace at the First Joint International Conference of the Association of Institutions for Tropical Veterinary Medicine (AITVM) and the Society of Tropical Veterinary Medicine, Berlin, 4-8 September 2016
"Enhancing Global Collaborations in Crop Science" GPC Symposium on 4th Nov. 2018 , CSSA/ASA Annual meeting In Baltimore USA.
Kerry Clark, Division of Applied Social Sciences, University of Missouri. Feed the Future, Soybean Innovation Lab
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. SIL Soy Dairy Entrepreneur Network
• Over 25 soy food entrepreneurs around the world working to overcome barriers to
sustainable production and business
• Entrepreneurs produce soymilk, soy yogurt, tofu, soy flour, soybean oil, okara, baked
foods, soy coffee, soy weaning foods
• Sell products to schools, health clinics, groceries, and on-site
• Using a variety of processing and packaging methods
• SIL provides technological support to the Network
• Resources and research for improving operation, increasing production, and developing
business plans
• The Entrepreneurs collect data on their operation costs and
production rates.
• SIL analyzes this data and will release findings in 2017
3. Soy Dairy Entrepreneur Network Services
• Webinars and Networking
• On-site technical training
• New Product Development
• Packaging Designs
• Branding and Marketing Plans
• Food Labeling and Certification
• Food Safety and SanitationTraining
• Business Development
• Capacity Building
• Soy Cooking and UtilizationTraining
• Access to Credit
• Storage Designs
• Integration into School Feeding
Programs
• Other Institution Feed Programs
4. Webinar Agenda
9am: Introductory Remarks (Maggie Cornelius, SIL Human Nutrition Program Manager)
9:10: Food Safety Challenges for RuralWomen Soy Entrepreneurs in Benin (Patrice
Sewade, Managing Director of SOJAGNON, Godomey-Togoudo, Benin)
9:15: Food Safety Challenges for a Small Soymilk Business in Ghana (Prof. Joseph Osei,
Managing Director of AA Pure Soya Milk, Agona, Ghana)
9:20: Food Safety and Quality Control Methods in a Medium-Size Soy Food Company in
Uganda (Presenter, Charles Nsubuga, Sesaco Foods, Ltd., Kampala, Uganda)
9:25: Basic Food Safety Practices for Businesses (FaustinaVimariba, Ghana Health
Service Regional Nutrition Officer, Accra, Ghana)
9:30: GettingYour Soy Foods Business FDA-Certified (Maggie Cornelius, SIL)
9:35: Closing Remarks (Prof. Matt Stasiewicz, University of Illinois)
9:40: Q&A
5. Food Safety for Soy Food Businesses
Benefits:
• Preserves food nutrition
• Protects consumers
from food-borne illness
• Especially children,
young mothers, the
elderly and infirm
• Reduces food waste
• Helps obtain FDA
certification and
business expansion
• Garners trust in your
brand
Current Challenges:
• Understanding what it
is and its importance to
business success
• Knowing and achieving
the Critical Control
Points for soymilk
production
• Developing and
adhering to a strict food
safety system in
businesses
• Working with limited
materials and resources
Source: Lucas Mujuju
7. Speaking: Patrice Sewade
Managing Director of SOJAGNON
Godomey-Togoudo, Benin
• a soybean producers’ organization gathered in cooperative to defend and support
public-private partnership initiatives in the agricultural sector and especially in
the soybean industry in Benin
• set up in 2009, result of the slump in sales of cotton and the necessity to create a
public-private partnership in order to find market opportunities to soy farmers
• working with women soy processors in 8 municipalities of Benin
Photo Credit: SOJAGNON
8. Quality Control Practices
• No official quality control system among their producers
• Women just process soybean and sell end-products in restaurants, schools,
local markets and supermarkets.
• In some plants quality control systems (HACCP) are in place for soy oil,
cake, cheese production
• The raw material is controlled to make sure it does not contain foreign
matter.
• The control in the processing chain is carried out by quality control
officers from the Ministry of Agriculture of Benin as well as research
institutions (Inrab and Universities) for Physicochemical and
microbiological analysis at different stages in the process.
9. Food Safety Challenges
§ Outdated facilities:The existing stove for cooking the milk is traditional and is obtained by
joining large pieces of stones and making use of firewood
§ Often the pot of milk on the fire is not well protected by its lid, so the smoke mixes with the milk
• Women don’t have an appropriate shelter for the work
• The mill for grinding soybean grain is rusty
Photo Credits: SOJAGNON
10. Food Safety Challenges
• Processors are facing challenges to have access to appropriate packaging
§ Re-use bottle plastics to package milk, often obtained from bars or restaurants
§ Benin does not yet have glass bottle factories, so glass bottles comes from Nigeria at $0.08 USD/bottle
§ The hygienic state of this packaging is doubtful and leads to the reluctance of consumers to buy the
products
§ This reduces the competitiveness of local soy milk processors.
§ The milk shelf life does not go beyond one day
Photo Credits: SOJAGNON
11. Potential Solutions
§ Sojagnon in collaboration with research organizations (FSA/LSA, INRAB, WU and Isa-
Lisoba) and FUPRO, through the ProSAM project funded with the support of the EC’s DG-
Dev-Co, helped processors prolong the shelf life of the milk up to 6 months.
§ Best hygienic practices are also taught during soymilk processing demonstration stages
§ Bottles in glass have been proposed by research, but the challenge as to how and where to
find these bottles at the right time and at affordable price to be profitable still exists
Photo Credit: SOJAGNON
13. Speaking: Professor Joseph Kwame Osei
Managing Director of AA Pure Soyamilk
Agona Ashanti, Ghana
Photo Credits: Dr. Joseph Osei
AA Pure Soyamilk – a small, FDA-certified business
in Northern Ghana
• 3 staff members
• 225 L milk produced/week
• Milk sold to local schools and markets
• Pioneer in using glass bottles to package
soymilk, achieving a shelf life of 1-3 months
14. Food Safety and Quality Control at AA
1.Bad bean and, foreign
matter( stones and debris)
are removed from the seed
lot before soaking beans for
processing
2.Very clean water from 80 ft
borehole is used for
processing.The water is
pumped into a reservoir and
chlorinated.
Photo Credits: Dr. Joseph Osei
15. Food Safety and Quality Control at AA
3. Bottles are acid washed and
heated to 100 degrees Celsius
before filling with hot milk
4. Workers wear standard clean
white clothing in the processing
room.
5. Processing room has tiled floors
to permit thorough cleaning after
work
Photo Credit: Dr. Joseph Osei
16. Food Safety Challenges at AA
• Challenge: coagulation of the
milk due to insufficient cold
storage arising from irregular
power supply.
• Sterilization of the milk at 120
degrees Celsius and hot filling
into sterilized glass bottles
have been attempted to
overcome insufficient cold
storage.
Photo Credit: Dr. Joseph Osei
17. FOOD SAFETY AND QUALITY
CONTROL METHODS
At a medium-size soymilk company in Uganda
18. Speaking: Charles Nsubuga
Managing Director of Sesaco Foods, Ltd.
Kampala, Uganda
Sesaco Foods, Ltd. -- a growing medium scale food
processing industry employing over 80 workers. Produces
300-400 L soymilk/day, 6 days/week using 1 Soycow and
some extra milling machines
• Company Goal: to excel in the production and distribution of high-quality
processed cereals and pulse foods
• Company Vision: build SESACO Ltd. into a multinational food processing
enterprise
• Company Goal: to improve the living conditions of the shareholders, workers,
and the community in which all the stakeholders work and live
“Good Feeding, Good Living”
Photo Credit: Charles Nsubuga
19. Food Safety and Sourcing Soy
• Sesaco sources its raw materials from small-holder farmers
• Post-harvest handling is a big concern to soy milk and yogurt
productionà low quality beans
• The good varieties of dry soybeans are specified to farmers
and traders
Photo Credits: Charles Nsubuga
20. Food Safety System at Sesaco Foods
1. Sample a new supply of
beans against the
specification
2. A truck delivers the supply
to the Sesaco warehouse
3. Cross-check beans against
sample
4. Beans put on-hold for a lab
test for aflatoxins
5. Release or Reject the beans
6. Sorting and dry cleaning
7. Wet Cleaning 3-4 times
8. Soaking for 8 hours
9. Draining and washing
10. Wet milling
11. Cooking, filtering, and bean
flavor management
12. Yogurt processing
PhotoCredits:CharlesNsubuga
21. Food Safety Precautions at Sesaco Foods
• Tiled floors and
walls in production
room
• Stainless, plastic
utensils
• Unperfumed liquid
soap is used
• Wear protective gear
covering hands, head,
mouth, nose, body, feet
• No rings, watches,
necklaces, or earrings
• Medical check-ups and
fitness test certificates
obtained every 6 months
Production Room Staff
22. Quality Control at Sesaco Foods, Ltd.
• For traceability batch numbers are placed on the
product
• Expiry is digitally placed on the product: soymilk lasts 6-
14 days in fridge, 1 month in freezer; soy yogurt lasts 1
month in fridge, 3 days on shelf
• Production records are kept: bean variety, aflatoxin
check results, moisture content, ingredients, day’s output
Photo Credits: Charles Nsubuga
25. Speaking: FaustinaVimariba
Ghana Health Service Regional Nutrition Officer
Greater Accra Area
http://www.ghananurses.org/images/DailyUpdates/GhanaHealthService.jpg
• Preparing production room for
food preparation
• Supplies needed for safe food
production
• Methods for minimizing risk of
contamination
• Post-production cleaning
Food Safety Basics for Everyone
26. FDA Registration Requirements
1. Purchase and complete registration form (GHȼ
5.00)
2. Send application letter to: The Chief Executive,
Food and Drugs Authority, Accra
3. Copy of Business Registration Certificate. This
certificate can be obtained from the Registrar
General Department after completing the
business registration process.
4. Copies of Food Handler’s Certificates.This
certificate can be obtained from the Accra
Metropolitan Assembly (AMA) after going
through a health check prescribed by the AMA.
5. Site Master Plan
6. Certificate of Analysis for each variant where
applicable.
• For soymilk the parameters for the certificate of analysis
includes Phyicochemical (Heavy metals (Lead (Pb), Arsenic
(As) and Cadmium (Cd) and Aflatoxin) and Microbiological
(Aerobic plate count,Yeast and Moulds, and Staphylococcus
aureus).
7. Make model labels of the product
8. Six samples of each variant of where applicable
9. Licensing of local food production premises
(Renewable after every year)
• Small scale industry - GHȼ 200.00
10. Registration fee (Renewable after every 3 years)
• Small scale food plant - GHȼ 450.00 per product
Source: http://www.ifpma.org/wp-content/uploads/2016/03/FDA-logo.jpg
28. Speaking: Professor Matthew Stasiewicz
Assistant Professor of Food Microbiology
University of Illinois
Source: Matthew Stasiewicz
• Soymilk’s potential to be a very safe
product and sold commercially
• Critical Control Points (CCPs) in soymilk
production
• Risks of post-process contamination and
improper storage
Soymilk Food Safety Basics
30. THANKYOUTO OUR
CONTRIBUTORS!
Patrice Sewade, Martin Agboton, and
Mathieu Ayenan @ SOJAGNON
Professor Joseph Kwame Osei @ AA Pure
Soyamilk
Charles Nsubuga @ Sesaco Foods, Ltd.
FaustinaVimariba @ Ghana Health Service
Professor Matthew Stasiewicz @ University
of Illinois
Mary Glover and Frank Peget @ EnSoy Milk
Flora Amagloh @ Savanna Agricultural
Research Institute
Usman Labaran @ Maijimina Agroland
Nigeria Ltd.