Farmright aims to lower saturated fat in milk by 15% through supplementing cow diets with a rumen-protected oil supplement. Trials showed 10-16% decreases in milk saturated fat without increasing trans fats or depressing fat percentages. Products made from the modified milk, like butter, baked goods and cheese, performed well in terms of texture, flavor and consumer preference trials. The strategy offers a way to supply the market with nutritionally enhanced dairy products through predictable and sustainable changes to cow diets.
Milk, cheese, yoghurt and other dairy products are good sources of the calcium adults need for healthy bones.
Usually health choice versions are available which are lower in fat, such as skimmed milk and low-fat cheese and fat-free yoghurt.
Keep an eye on the ingredients though, as sometimes a low fat choice may be higher in sugar.
Fat in milk also provides vitamins B2 and B12.
A presentation on Butter [Welcome To Everybody]Sabbir Ahmed
This slide is about Plant Layout Design of Butter Processing in industry.
Here i added about butter, its plant layout design, its processing steps to steps briefly, an introduction about machines & instruments related to Butter processing. I hope it would be helpful for others :)
arbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibres.
Milk, cheese, yoghurt and other dairy products are good sources of the calcium adults need for healthy bones.
Usually health choice versions are available which are lower in fat, such as skimmed milk and low-fat cheese and fat-free yoghurt.
Keep an eye on the ingredients though, as sometimes a low fat choice may be higher in sugar.
Fat in milk also provides vitamins B2 and B12.
A presentation on Butter [Welcome To Everybody]Sabbir Ahmed
This slide is about Plant Layout Design of Butter Processing in industry.
Here i added about butter, its plant layout design, its processing steps to steps briefly, an introduction about machines & instruments related to Butter processing. I hope it would be helpful for others :)
arbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibres.
Ice-cream is typically regarded as a seasonal product, with demand peaking during the summer
months. Winter witnesses a sharp decline in consumption and resultant dip in sales and profits.
India’s current ice-cream market is worth Rs 3,000 cr, including the unorganized sector.
“Evolved markets are on a different footing. Frozen desserts category is still a long way from
becoming a part of diet/food plan of locals. The scenario is gradually changing wherein other
than tier 1, 2 and 3 markets are also moving up the consumption ladder,”
Ice-cream is one of the fastest growing food categories in India. Notably, the business is seasonal
in nature with April to June being the peak season and November to January the lean months.
Sales slacken during the monsoons also. Currently growing at 12-15 percent annually, the future
prospects of India’s ice-cream market seem promising for manufacturers, suppliers and retailers.
A mix of factors is responsible for lessening the seasonal impact and contributing to the overall
growth of the country’s ice-cream industry such as changing consumer perception, capturing
regional variations, diverse consumer segments, favorable retail location, product range and
innovation, festivities, and marketing and promotions.
Ice-cream is typically regarded as a seasonal product, with demand peaking during the summer
months. Winter witnesses a sharp decline in consumption and resultant dip in sales and profits.
India’s current ice-cream market is worth Rs 3,000 cr, including the unorganized sector.
“Evolved markets are on a different footing. Frozen desserts category is still a long way from
becoming a part of diet/food plan of locals. The scenario is gradually changing wherein other
than tier 1, 2 and 3 markets are also moving up the consumption ladder,”
Ice-cream is one of the fastest growing food categories in India. Notably, the business is seasonal
in nature with April to June being the peak season and November to January the lean months.
Sales slacken during the monsoons also. Currently growing at 12-15 percent annually, the future
prospects of India’s ice-cream market seem promising for manufacturers, suppliers and retailers.
A mix of factors is responsible for lessening the seasonal impact and contributing to the overall
growth of the country’s ice-cream industry such as changing consumer perception, capturing
regional variations, diverse consumer segments, favorable retail location, product range and
innovation, festivities, and marketing and promotions.
Recorriendo el camino hacia el paradigma de SAAS: La nube como habilitadorDiego Brignardello
El modelo clásico de la Software Factory como un generador de aplicaciones que implican instalaciones on-premise empieza a ser cuestionado por las ventajas del paradigma SAAS. Esta conferencia trata sobre el desafío de conventir la Software Factory a un modelo de software como servicio utilizando cloud computing como habilitador.
Se disertará además sobre las tecnologías disponibles para soportar el modelo, en particular: opciones de IAAS (Infraestructure as a Service) para implementar nubes privadas e híbridas sobre las que las empresas deben tomar decisiones estratégicas. Recorreremos también los principales inhibidores y disparadores de esta transición comentando la experiencia de GEOCOM en este proceso.
Milk
Composition of milk
physical properties of milk
Nutritive value of milk
Milk processing
Packaging of milk
Cream
Physico-chemical properties of cream
Butter
Process of butter making
Yogurt is a dairy product produced through the fermentation of milk by specific bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. processing involves transforming milk through steps such as standardization, homogenization, pasteurization, and fermentation with specific lactic acid bacteria.
Paneer, a popular Indian cheese, is made by curdling milk with an acid, such as lemon juice or vinegar. Commercial paneer processing involves efficiency, automation, and adherence to strict hygiene and safety standards to meet the demands of the market.
Transforming Visions into Palate Perfection: Our engineering and design expertise redefine the landscape of the food industry. Stay tuned for insights, innovations, and success stories in this week's newsletter!
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Effect of Different Levels of Fat on the Chemical Composition and Sensory Cha...IOSRJAVS
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.
2. Consumption of saturated fatty acid in the UK
Milk, butter and cheese contribute to approx 30% of total
fat intake and 40% of total saturated fatty acid intake in
the UK adult population (Givens and Shingfield, 2006)
Milk and dairy products are the primary source of C12:0
and C14:0 in the human diet and a major contributor to
C16:0 consumption
Even modest changes in the fatty acid composition of milk
fat are likely to significantly benefit long-term human
health
3. Opportunity and Challenge
Opportunity:
Supply the market with nutritionally enhanced milk
and dairy products of lowered saturated fatty acid
content and higher concentrations of beneficial
unsaturated fatty acids
Challenge:
To lower saturated fatty acid content in milk and
dairy products (circa 15%) without;
Substantially increasing trans fatty acid
concentrations
Depressing milk butterfat percentages
Compromising animal health or fertility
Reducing shelf life or sensory attributes of milk
and dairy products
4. Options available
Changing the cow s diet alters the composition of milk fat
Options available include;
1. Fresh grass/legume forages
+ Relatively inexpensive
- Seasonal variation in milk fat composition
2. High levels of oilseed
+ Known to decrease milk saturates
- Substantial increases in trans fatty acid content and
decrease milk fat percentage
3. Specialised Feed supplement
+ Allows strategic and predictable changes
in milk fat composition
- Expensive
5. The farmright strategy
The farmright strategy for reducing saturated
fatty acid content of milk fat involves:-
the use of a novel rumen protected oil
supplement
THAT
inhibits de novo fatty acid synthesis in the
bovine mammary gland in a controlled,
predictable and sustainable manner
6. Case Study
Trials with 30 to 40 cows fed conventional diets
supplemented with a rumen protected oil supplement
providing between 500 and 750 g/day of long chain fatty
acids (mainly as oleic acid).
Target 10-15% reduction in milk total saturate content
Milk fatty acid composition measured during trial
Liquid milk, cream and butter manufactured from the
lowered saturated milk for extensively testing to evaluate
product organoleptic properties and texture
Applied to production of hot milk drinks, baked goods and
cheese
8. Key Findings
Range of decreases in saturated fatty acid
content of milk fat from 10 to 16%
Lower saturate butter was softer than
standard butter
Decrease in the quantity of fat needed to
produce baked goods
Low sat cheese performed well as ingredient
in ready meal dishes in terms of flavour and
texture
Positive trend in preference for new products
including milky drinks with reduced saturated
fat