The document describes an experiment to measure the pH of milk over time when exposed to air using a data logger and pH sensor. As the milk is exposed, bacteria growth causes the pH to decrease as lactose is converted to lactic acid, making the milk more acidic. The experiment found that the pH dropped from 6.75 initially to 4.8 after 4 days, indicating increased acidity and souring of the milk over time when left unrefrigerated. Data loggers can be useful educational tools for collecting data and analyzing experiments.
Water activity is not an intuitive concept for most people. But once you understand it, it can give you the power to control moisture in food. Preventing microbial growth is just the start.
Get the essentials of water activity condensed in this 20-minute webinar. You’ll learn:
-What water activity is
-How it’s different from moisture content
-Why it controls microbial growth
-How understanding water activity can help you control moisture in your product.
Presenter
Mary Galloway has been a lead scientist in the METER Food Research & Development lab for eight years. She specializes in using and testing instruments that measure water activity and its influence on physical properties. She has worked with many customers to solve their moisture-related product issues and frequently gets the chance to answer the question, “What is water activity?”
a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
Hyperbaric pressure
Ultra high pressure
High hydrostatic pressure
Pascalization
Conclusion
The food industry nowadays has a large choice of production capacity for industrial machines: from 200kg/h up to more than 2000kg/h for single vessel equipment working at 6000 bar. This can satisfy the needs of niche markets as well as those of large volume productions. HPP is an emerging non-thermal technology that is being successfully implemented in food industries that look for innovation, safety, export development and higher quality as key tools for the improvement of competitiveness and profitability in global markets. It is an especially powerful tool for new product development, principally for the safe commercialization of natural, organic, preservative-free readyto- eat products; for maintaining freshness of fruit and vegetable products; and for the automation of some processes in the seafood industry.
Thanks for reading.
Milk urea is an approximate indicator of the amount of crude protein in a cow's diet. It is formed from the metabolism of absorbed amino acids and body protein.The digestion of protein in the rumen releases ammonia. If there is excess ammonia it is absorbed through the rumen wall into the blood stream and converted to urea in the liver. Most of the urea is excreted in the cow’s urine although some passes into the milk.If the diet is deficient in nitrogen, then the urea is not excreted, but recycled back into the rumen and converted back to ammonia.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.
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!
Water activity is not an intuitive concept for most people. But once you understand it, it can give you the power to control moisture in food. Preventing microbial growth is just the start.
Get the essentials of water activity condensed in this 20-minute webinar. You’ll learn:
-What water activity is
-How it’s different from moisture content
-Why it controls microbial growth
-How understanding water activity can help you control moisture in your product.
Presenter
Mary Galloway has been a lead scientist in the METER Food Research & Development lab for eight years. She specializes in using and testing instruments that measure water activity and its influence on physical properties. She has worked with many customers to solve their moisture-related product issues and frequently gets the chance to answer the question, “What is water activity?”
a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
Hyperbaric pressure
Ultra high pressure
High hydrostatic pressure
Pascalization
Conclusion
The food industry nowadays has a large choice of production capacity for industrial machines: from 200kg/h up to more than 2000kg/h for single vessel equipment working at 6000 bar. This can satisfy the needs of niche markets as well as those of large volume productions. HPP is an emerging non-thermal technology that is being successfully implemented in food industries that look for innovation, safety, export development and higher quality as key tools for the improvement of competitiveness and profitability in global markets. It is an especially powerful tool for new product development, principally for the safe commercialization of natural, organic, preservative-free readyto- eat products; for maintaining freshness of fruit and vegetable products; and for the automation of some processes in the seafood industry.
Thanks for reading.
Milk urea is an approximate indicator of the amount of crude protein in a cow's diet. It is formed from the metabolism of absorbed amino acids and body protein.The digestion of protein in the rumen releases ammonia. If there is excess ammonia it is absorbed through the rumen wall into the blood stream and converted to urea in the liver. Most of the urea is excreted in the cow’s urine although some passes into the milk.If the diet is deficient in nitrogen, then the urea is not excreted, but recycled back into the rumen and converted back to ammonia.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.
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!
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.
The Milk Microbiology ppt is useful to the under graduate students. This ppt may help to summarize the studied content related to the mentioned points in the given collection of slides.
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
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.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
3. Introduction
pH fresh milk (between 6.7 and 6.5)
Slightly acidic
Value lower 6.5 (considerable acid taken place)
Value higher 6.7 (mastitis infection)
Litmus paper : indicate pH (test milk activity)
pH measurement : acceptance test for milk
Measuring milk acidity is important to determine
milk quality
4. Advantage data logger :
- Can collect data independently of a computer
- Mistake of misread the data will not happen
- Graphs & tables produce automatically
Disadvantages data logger :
- Cost of purchasing
- If break down, some data will be lost / not recorded
- If malfunction, cost needed to repair is higher
- Drawing skills become weaker
5. Problem statement
Ahmad bought milk from the nearby shop. He drank
in a little amount and then left it on the table. He
forgot to store the milk into the refrigerator.
The next day, he drank the leftover milk. But, he
found out that the taste was totally different than
yesterday. The milk tasted sour. He wonders what
happened to the milk when it is left and exposed.
6. Why does the taste of the milk changes as it is
exposed?
Is the sour milk acidic or basic?
If the milk is acidic or basic, what is the pH value?
7. Equipment required:
1. Data logger
Electronic device that records data over time
Automatically collect data in wide range of time
Accurate data on the environment conditions
being monitored can be obtained.
Data logger
Data logger compartment
s
8. 2. pH sensor
To measure pH of milk.
Provide automatic data collection.
Can measure pH from range 0 to 14.
3. Milk
9. Methodology
1. The milk from bottle is pour into a glass.
2. The milk is then allow to reach the room
temperature without cooking and re-
pasteurising it.
3. The pH probe is plug into the data logger socket.
4. The pH probe is inserted into the milk.
5. Run the software.
6. All data are recorded and displayed in graph
form.
12. The reduction in pH can be seen shortly after
starting the experiment.
When exposed to air, bacteria will start to
grow rapidly contributing to the sourness of
the milk.
After few days, we can see that the pH
starting to decrease to a lower value.
Milk contains lactose, but at the same time
milk also contained bacteria.
13. Some bacteria work efficiently in warm
conditions and causes milk become sour.
pasteurized milk undergo series of steps,
bacteria are not completely killed in this
process.
The left bacteria will gradually reproduce and
turns the milk into sour.
14. The main reason why milk turns sour is
because the lactose in the milk is converted
to lactic acid.
As the acid level increases, the pH levels
drops. If milk is exposed, the bacteria in the
milk will start to produce and forms gases
and chemicals which change its smell, taste,
texture.
15. If we incubate UHT milk in a closed arrangement :
- Provide higher bactericide effect
- Decrease contamination
- Bacteria activity decrease
- Milk become stable (taste)
If we consume contaminated food :
- Cause by microorganisms
- Cause disease (food borne illnesses)
- Common symptoms : diarrhea, vomit, fever,
jaundice
16. If we consume food contained higher acidity :
- Our stomach is an acidic place
- When we eating, acid secreted into the stomach
(digestion)
- Secretion acid + food (higher acidity) very acidity
- Cause : sour tummy / sour stomach, acid reflux
17. Reduction in pH is not constant over entire
the experiment,
From the graph, the gradient significantly
increases half way.
As the time increases, the pH is reduced.
Means that acidity increases.
Milk begins to sour.
Milk’s sugar acids (by bacteria)
18. The extent of change in pH during
experiment,
The pH of milk in first day is 6.75. In contrast,
the pH of milk in fourth day is 4.8. So, the
change in pH is = 6.75 – 4.8 = 1.95
20. Many of the cheese are produced in food
industry. Cheese can be produced by using
milk and soy milk
21. How curd or cheese can be produced by own
at home or in kitchen?
Explain.
22. Yogurt is one of the Malaysian’s choices.
Yogurts come from milk that may help prevent
from Osteoporosis.
23.
24. A milk+ vinegar/ lemon juice + heat
A milk + acid (produced by bacteria) + heat
A milk + rennet + heat
Milk fat & protein separate from the liquid
cheese
25. Need acidifiers to convert
Milk sugar lactic acid
Acidifiers = lemon juice / bacterial special
starter cultures purchased from a cheese-
making suppliers.
Bacteria are added to acidify the milk.
So, rennet will work.
26. Milk is fermented + lactose-loving bacteria =
yogurt.
The lactose-loving bacteria consume lactose -
produce lactic acid
Lactic acid responsible for tart flavor +
thickening (acting on the casein protein in the
milk.)
27. Different compositions lactic-acid bacteria =
vary in yogurt-like products.
US’s yogurt, made with lactobacillus
bulgaricus and streptococcus thermophilus.
The milk needs to be fairly warm between
105 and 115 degrees in order to the
organisms in this culture to function.
28. 1. Repeating the experiment using unpasteurized
and Ultra Heat treated milk,
2. Keeping the container of milk at different
temperature whether in fridge or an incubator,
3. Using different milk source such as goat’s milk,
cow’s milk and soy milk in experiment, and
4. Using different milk product such as Dutch
Lady, Marigold, Everyday, Nestle and
Farmhouse Milk (F&N).
29. Educational data logger motivates students &
increase student’s interest in learning
process.
In future,data logger can be used in school in
Malaysia and also educational institutions.
Make students more familiar with technology
instrument / computer.
The data that viewable make students more
easily to analyse the data.