Milk lactose
•
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It is a disaccharide composed of the monosaccharides glucose come from blood and galactose ( ??) synthesized in golgi apperatus in mammary gland both linked by glycosidic link. It is only found in milk in its natural state , synthesized in mammary gland. It is found in form of opaque solution. Less sweet than sucrose. (5% sucrose=10% lactose) (double). Low soluble--- crystalization Fermentation Maillard reaction In order to digest lactose, your body digestive tract produces the enzyme lactase. Lactase is produced by the small intestine and secreted to break down lactose into its simpler forms of sugar—glucose and galactose. These simple sugars are easily absorbed into the bloodstream and used as energy.
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Milk enzymes
Def: A group of protein with a catalytic activity that activate the chemical reaction without being destroyed . There are at least 20 enzyme found in milk.
- Phosphatase is an enzyme naturally present in all raw milks.
- which is used as an indicator of proper milk pasteurization (63C/30min).
- Complete pasteurization will inactivate the enzyme.
Milk lipase is lipoprotein. It catalyzes the breakdown of lipids ( triglycerides) . The process is called lipolysis.
Condensed milk
Condensed milk is made from evaporated milk with added sugar. Gail Borden developed the process of condensing milk in 1852 to prevent spoilage during long ship voyages. The first Eagle Brand Condensed Milk plant opened in 1864. Modern production involves clarifying, standardizing, homogenizing, adding sugar, condensing, cooling, and packaging the milk. Strict regulations govern the production process and quality standards for sweetened condensed milk.
Edible fat and oil
Lipids are greasy, oily, and waxy substances found in both animals and plants. They are composed of glycerol and fatty acids and can be saturated, unsaturated, or volatile. Fats and oils are triglycerides made of glycerol and three fatty acid units. Animal fats tend to be solid at room temperature due to higher saturated fat content, while plant oils are usually liquid due to higher unsaturated fat content. Fats and oils provide energy, enhance texture and flavor, and aid in nutrient absorption. They are classified based on carbon chain length and saturation level and used for various purposes like cooking. Proper extraction, refining, and storage help prevent rancidity.
MILK .ppt
This document discusses the properties and composition of milk. It begins by defining milk as the secretion of mammary glands in humans and animals after birth. Milk is the sole food for newborns and contains all the necessary nutrients for growth. The main components of milk are water, proteins (casein, whey proteins), lipids, carbohydrates (lactose), vitamins, and minerals. Milk also contains various enzymes. The physical properties of milk include its white color, pH, specific gravity, taste, odor, boiling point, and freezing point. The document provides detailed information on the composition and role of the various milk constituents.
Milk processing
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
Milk protein introduction.
Notes on milk proteins types and the forms on which each type present with illustrating the different charges in different pH.
Milk, Physical Properties and milk fat
Milk is a complex fluid that contains fat, proteins, lactose, minerals, vitamins, and other components. It exists as an emulsion with fat globules dispersed in the water-based fluid. The fat globules are encapsulated by a membrane and vary in size from 0.1 to 10 micrometers. Milk contains on average 3-4% fat consisting primarily of triglycerides with fatty acid chains of varying lengths. Other lipid components include phospholipids, cholesterol, and fat-soluble vitamins. The proteins, minerals, sugars, and other components suspend the fat globules and give milk its nutritional and physical properties.
Fat Replacer
This document summarizes different types of fat replacers including carbohydrate-based, protein-based, and fat-based replacers. It discusses specific examples such as olestra, salatrim, and polyols. It also reviews potential health benefits and safety issues of fat replacers related to calories, lipids, vitamins, and drug absorption. While fat replacers may reduce fat and calorie intake, long-term weight loss requires behavioral changes to energy intake and expenditure.
Recommended
Milk enzymes
Def: A group of protein with a catalytic activity that activate the chemical reaction without being destroyed . There are at least 20 enzyme found in milk.
- Phosphatase is an enzyme naturally present in all raw milks.
- which is used as an indicator of proper milk pasteurization (63C/30min).
- Complete pasteurization will inactivate the enzyme.
Milk lipase is lipoprotein. It catalyzes the breakdown of lipids ( triglycerides) . The process is called lipolysis.
Condensed milk
Condensed milk is made from evaporated milk with added sugar. Gail Borden developed the process of condensing milk in 1852 to prevent spoilage during long ship voyages. The first Eagle Brand Condensed Milk plant opened in 1864. Modern production involves clarifying, standardizing, homogenizing, adding sugar, condensing, cooling, and packaging the milk. Strict regulations govern the production process and quality standards for sweetened condensed milk.
Edible fat and oil
Lipids are greasy, oily, and waxy substances found in both animals and plants. They are composed of glycerol and fatty acids and can be saturated, unsaturated, or volatile. Fats and oils are triglycerides made of glycerol and three fatty acid units. Animal fats tend to be solid at room temperature due to higher saturated fat content, while plant oils are usually liquid due to higher unsaturated fat content. Fats and oils provide energy, enhance texture and flavor, and aid in nutrient absorption. They are classified based on carbon chain length and saturation level and used for various purposes like cooking. Proper extraction, refining, and storage help prevent rancidity.
MILK .ppt
This document discusses the properties and composition of milk. It begins by defining milk as the secretion of mammary glands in humans and animals after birth. Milk is the sole food for newborns and contains all the necessary nutrients for growth. The main components of milk are water, proteins (casein, whey proteins), lipids, carbohydrates (lactose), vitamins, and minerals. Milk also contains various enzymes. The physical properties of milk include its white color, pH, specific gravity, taste, odor, boiling point, and freezing point. The document provides detailed information on the composition and role of the various milk constituents.
Milk processing
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
Milk protein introduction.
Notes on milk proteins types and the forms on which each type present with illustrating the different charges in different pH.
Milk, Physical Properties and milk fat
Milk is a complex fluid that contains fat, proteins, lactose, minerals, vitamins, and other components. It exists as an emulsion with fat globules dispersed in the water-based fluid. The fat globules are encapsulated by a membrane and vary in size from 0.1 to 10 micrometers. Milk contains on average 3-4% fat consisting primarily of triglycerides with fatty acid chains of varying lengths. Other lipid components include phospholipids, cholesterol, and fat-soluble vitamins. The proteins, minerals, sugars, and other components suspend the fat globules and give milk its nutritional and physical properties.
Fat Replacer
This document summarizes different types of fat replacers including carbohydrate-based, protein-based, and fat-based replacers. It discusses specific examples such as olestra, salatrim, and polyols. It also reviews potential health benefits and safety issues of fat replacers related to calories, lipids, vitamins, and drug absorption. While fat replacers may reduce fat and calorie intake, long-term weight loss requires behavioral changes to energy intake and expenditure.
Platform tests for milk
This document describes several platform tests used to examine milk quality at reception docks for acceptance or rejection. The tests include organoleptic evaluation of odor, appearance, color and consistency. The clot on boiling test examines milk stability at heat processing. The alcohol test detects abnormal mastitic milk. The two-minute resazurin test determines bacterial quality by comparing color change to a standard. The sediment test examines visible dirt. Specific gravity is tested using a lactometer to detect water adulteration. Other tests include methylene blue reduction and fat content estimation. Interpretations for cow and buffalo milk specific gravities are provided.
Milk Protein ppt
Milk proteins like casein and whey proteins are the primary proteins found in milk. Casein makes up around 80% of milk proteins and is further comprised of alpha, beta, and kappa casein. Whey protein makes up the remaining 20% and contains beta-lactoglobulin and alpha-lactalbumin. These milk proteins are separated through processes like cheese or casein production. They find various applications in food due to their functional properties such as water binding, emulsification, and foam formation. Common milk protein products include caseinates, whey protein concentrates, isolates, and hydrolysates which are used in foods like baked goods, dairy, meat products, and nutrition supplements.
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Fermentated milk products
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
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This document discusses different types of milk including soft curd milk, vitaminized/irradiated milk, fermented milk, rehydrated milk, recombined milk, and humanized milk. It provides details on the characteristics, methods of preparation, advantages and disadvantages of these milk types. The document also discusses requirements for milk to remain stable without deterioration and be safe for consumption.
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This power point is helpful for you in study about types of milks, special milks, flavored milk, vitaminized milk, fortified milk and so on.
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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.
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.
CHEMISTRY OF MILK ENZYMES AND THEIR SIGNIFICANCE
MILK ENZYMES(INDIGENOUS AND EXOGENOUS) LIKE
Proteinases
Lipases and esterases
Phosphatases
Lysozymes
N-Acetlty-β-D-glucosaminidase
γ-Glutamyl transpeptidases or transferases
Xanthine oxidases
Sulphydryl oxidases
Superoxide dismutase
Catalase
Lactoperoxidase
β-galactosidase(lactase)
Glucose oxidase
Cheese lecture third year general student 2020 (definition,technology,N.V an...
Cheese lecture third year general student 2020 (definition,technology,N.V an...Faculty of Veterinary Medicine ,Benha university
Lecture for the general student (third year) at faculty of veterinary medicine, Benha university. the lecture was taken on 20.2.2020. it presented a summary in cheese technology including some faults occur during storage and manufacture. in addition the nutritive value of cheese.
condensed milk processing
Condensed milk was invented in the 1850s by Gail Borden as a way to preserve milk for long periods. It involves evaporating water from milk to increase its concentration and shelf life. Sugar is often added to further preserve it. The processing involves standardizing, heating, condensing the milk in a vacuum, homogenizing, cooling and crystallizing it before packaging. Condensed milk can last up to a year unopened but only 2-3 weeks once opened. It is commonly used in desserts, drinks, ice cream and confectionaries due to its thickness and sweetness.
Milk chemistry and composition - Basics for Dairy processing
Presentation on Milk - Definition, composition, factors affecting composition and its components in detail.
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composition of milk and its nutritive value
Milk can be summarized as follows:
(1) Milk is defined as the lacteal secretion obtained from healthy milch animals and its composition varies by species like buffalo, cow and goat but generally contains water, fat, protein, lactose, ash, vitamins and minerals.
(2) The main constituents of milk include proteins (casein and whey), carbohydrates (lactose), fat, vitamins and minerals which provide nutrients for growth, energy, health and reproduction.
(3) The composition of milk can be affected by environmental and biological factors like species, breed, age, feeding, season, disease and milking practices.
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This document provides information on the production of cheese. It begins with the etymology of the word "cheese" and then lists some of the oldest cheeses. The rest of the document details the cheese making process, including introducing starter cultures and rennet to milk to cause coagulation. It describes techniques like salting, pressing, and aging the curd. Various types of cheeses are mentioned. Additives that can be used in cheese making like calcium chloride are also outlined.
MILK PROTEINS / SYNTHESIS CASEIN
MILK PROTEINS have long been known for their nutritional and technological value.
Proteins are important constituents of the human diet, since they comprise a principal source of nitrogen and essential amino acids.
Milk proteins have high nutritional value compared to other proteins because of their relatively high content of essential amino acids and good digestibility (Hambraeus, 1992, Smithers, 2008).
The major milk proteins, including the CASEINS, ß-lactoglobulin & a-lactalbumin, are synthesized in the Mammary Epithelial Cells and are only produced by the mammary gland.
The immunoglobulin and serum albumin in milk are not synthesized by the epithelial cells. Instead, they are absorbed from the blood (both serum albumin and the immunoglobulins).
An exception to this is that a limited amount of immunoglobulin is
synthesized by lymphocytes which reside in the mammary tissue (called plasma cells).
These latter cells provide the mammary gland with local immunity.
Value-Added Dairy Products. Milk and Milk Products
Value-Added Dairy Products. Milk and Milk Products. Production of Dairy Foods & Beverages
Milk is the most valuable protein food that widely consumed by people all over the world. The milk as a raw food is easily available on various dairy farms that are processed to the increases the variety of nutrients. The milk processing include the fluid milk production, cheese production, yogurt production, ice cream production to make the huge variety of milk products like cheese, butter, cream, skimmed milk, yogurt, toned milk or double toned milk and much more. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.
Processing of dairy products gives small-scale dairy producers higher cash incomes than selling raw milk and offers better opportunities to reach regional and urban markets. Milk processing can also help to deal with seasonal fluctuations in milk supply. The transformation of raw milk into processed milk and products can benefit entire communities by generating off-farm jobs in milk collection, transportation, processing and marketing.
See more
https://goo.gl/gm4HdP
https://goo.gl/Sf9rrw
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, Dairy Industry, Dairy Production and Products, Milk Processing & Dairy Products, Milk Processing Business, Milk Processing Plant, Dairy Processing Industry, How to Start a Dairy Milk Plant, Dairy Products in India, Milk and Milk Products (Dairy Products), Uses of Milk & Milk Products, Processing of Milk and Milk Products, Milk and Milk Products Processing Plant, Milk Processing and Dairy Products, Value-Added Processing of Milk, Value Added Dairy Products, Value Addition in Milk, Value-Added Dairy Processing, Value-Added Processing, Value Added Products from Milk in India, Dairy Processing in India, Dairy Foods & Beverages, Dairy Foods, What Products are Made from Milk? Dairy Product Manufacture, Production of Peanut Butter, Peanut Butter Manufacturing Unit, Peanut Processing, Peanut Butter Production Process Pdf, Small Scale Peanut Butter Production, Baby Cereal Food Manufacturing Industry, Baby Food Cereal Manufacturing Plant, Ice Candy Manufacturing Plant, Ice Cream & Ice Candy Manufacturing Plant, Ice Candy Production, Ice Candy Making Business, Production of Analogue Cheeses, Production of Processed Analogue Block Cheese, Production of Cheese Analogues, Production of Chocolate, How to Make Chocolate, Chocolate Making Process, Chocolate Manufacturing Process Pdf, Chocolate Production Process Flow Chart, Production of Ice Cream of Different Flavors, Ice Cream Production, Ice Cream Manufacturing
Butter technology
one of dairy product obtained from cream by churning.
def.of butter
types
legal standards
butter abnormalties
Cream abnormalities 2022
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms for those who already suffer from conditions like anxiety and depression.
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Platform tests for milk
This document describes several platform tests used to examine milk quality at reception docks for acceptance or rejection. The tests include organoleptic evaluation of odor, appearance, color and consistency. The clot on boiling test examines milk stability at heat processing. The alcohol test detects abnormal mastitic milk. The two-minute resazurin test determines bacterial quality by comparing color change to a standard. The sediment test examines visible dirt. Specific gravity is tested using a lactometer to detect water adulteration. Other tests include methylene blue reduction and fat content estimation. Interpretations for cow and buffalo milk specific gravities are provided.
Milk Protein ppt
Milk proteins like casein and whey proteins are the primary proteins found in milk. Casein makes up around 80% of milk proteins and is further comprised of alpha, beta, and kappa casein. Whey protein makes up the remaining 20% and contains beta-lactoglobulin and alpha-lactalbumin. These milk proteins are separated through processes like cheese or casein production. They find various applications in food due to their functional properties such as water binding, emulsification, and foam formation. Common milk protein products include caseinates, whey protein concentrates, isolates, and hydrolysates which are used in foods like baked goods, dairy, meat products, and nutrition supplements.
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This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
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Milk contains both indigenous and exogenous enzymes that catalyze important chemical reactions. Some of the most significant indigenous enzymes are lipoprotein lipase, plasmin, and alkaline phosphatase. Plasmin is a heat-stable protease that can cause bitterness in pasteurized milk and is responsible for proteolysis. Milk also contains lipases that cause rancidity by hydrolyzing milkfat. Alkaline phosphatase is destroyed during pasteurization and can be used to test for proper pasteurization. Exogenous enzymes are introduced from psychrotrophic bacteria and include heat-stable lipases and proteinases.
Whey utilization
This document discusses the utilization of whey. It begins with an introduction to whey, describing it as a byproduct of cheese production that contains around half the total solids of milk. It then covers the composition of whey, current trends in its global utilization, and its various nutritional and health benefits. The document outlines different food applications of whey, including in confectionery, beverages, bakery products, infant foods, and sports nutrition. It also discusses industrial uses like whey protein concentrates and isolates. In conclusion, the document emphasizes that whey is nutritious and can be utilized in many value-added food products to reduce environmental pollution.
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.
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.
CHEMISTRY OF MILK ENZYMES AND THEIR SIGNIFICANCE
MILK ENZYMES(INDIGENOUS AND EXOGENOUS) LIKE
Proteinases
Lipases and esterases
Phosphatases
Lysozymes
N-Acetlty-β-D-glucosaminidase
γ-Glutamyl transpeptidases or transferases
Xanthine oxidases
Sulphydryl oxidases
Superoxide dismutase
Catalase
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β-galactosidase(lactase)
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Cheese lecture third year general student 2020 (definition,technology,N.V an...
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Lecture for the general student (third year) at faculty of veterinary medicine, Benha university. the lecture was taken on 20.2.2020. it presented a summary in cheese technology including some faults occur during storage and manufacture. in addition the nutritive value of cheese.
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Condensed milk was invented in the 1850s by Gail Borden as a way to preserve milk for long periods. It involves evaporating water from milk to increase its concentration and shelf life. Sugar is often added to further preserve it. The processing involves standardizing, heating, condensing the milk in a vacuum, homogenizing, cooling and crystallizing it before packaging. Condensed milk can last up to a year unopened but only 2-3 weeks once opened. It is commonly used in desserts, drinks, ice cream and confectionaries due to its thickness and sweetness.
Milk chemistry and composition - Basics for Dairy processing
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composition of milk and its nutritive value
Milk can be summarized as follows:
(1) Milk is defined as the lacteal secretion obtained from healthy milch animals and its composition varies by species like buffalo, cow and goat but generally contains water, fat, protein, lactose, ash, vitamins and minerals.
(2) The main constituents of milk include proteins (casein and whey), carbohydrates (lactose), fat, vitamins and minerals which provide nutrients for growth, energy, health and reproduction.
(3) The composition of milk can be affected by environmental and biological factors like species, breed, age, feeding, season, disease and milking practices.
Cheese production
This document provides information on the production of cheese. It begins with the etymology of the word "cheese" and then lists some of the oldest cheeses. The rest of the document details the cheese making process, including introducing starter cultures and rennet to milk to cause coagulation. It describes techniques like salting, pressing, and aging the curd. Various types of cheeses are mentioned. Additives that can be used in cheese making like calcium chloride are also outlined.
MILK PROTEINS / SYNTHESIS CASEIN
MILK PROTEINS have long been known for their nutritional and technological value.
Proteins are important constituents of the human diet, since they comprise a principal source of nitrogen and essential amino acids.
Milk proteins have high nutritional value compared to other proteins because of their relatively high content of essential amino acids and good digestibility (Hambraeus, 1992, Smithers, 2008).
The major milk proteins, including the CASEINS, ß-lactoglobulin & a-lactalbumin, are synthesized in the Mammary Epithelial Cells and are only produced by the mammary gland.
The immunoglobulin and serum albumin in milk are not synthesized by the epithelial cells. Instead, they are absorbed from the blood (both serum albumin and the immunoglobulins).
An exception to this is that a limited amount of immunoglobulin is
synthesized by lymphocytes which reside in the mammary tissue (called plasma cells).
These latter cells provide the mammary gland with local immunity.
Value-Added Dairy Products. Milk and Milk Products
Value-Added Dairy Products. Milk and Milk Products. Production of Dairy Foods & Beverages
Milk is the most valuable protein food that widely consumed by people all over the world. The milk as a raw food is easily available on various dairy farms that are processed to the increases the variety of nutrients. The milk processing include the fluid milk production, cheese production, yogurt production, ice cream production to make the huge variety of milk products like cheese, butter, cream, skimmed milk, yogurt, toned milk or double toned milk and much more. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.
Processing of dairy products gives small-scale dairy producers higher cash incomes than selling raw milk and offers better opportunities to reach regional and urban markets. Milk processing can also help to deal with seasonal fluctuations in milk supply. The transformation of raw milk into processed milk and products can benefit entire communities by generating off-farm jobs in milk collection, transportation, processing and marketing.
See more
https://goo.gl/gm4HdP
https://goo.gl/Sf9rrw
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, Dairy Industry, Dairy Production and Products, Milk Processing & Dairy Products, Milk Processing Business, Milk Processing Plant, Dairy Processing Industry, How to Start a Dairy Milk Plant, Dairy Products in India, Milk and Milk Products (Dairy Products), Uses of Milk & Milk Products, Processing of Milk and Milk Products, Milk and Milk Products Processing Plant, Milk Processing and Dairy Products, Value-Added Processing of Milk, Value Added Dairy Products, Value Addition in Milk, Value-Added Dairy Processing, Value-Added Processing, Value Added Products from Milk in India, Dairy Processing in India, Dairy Foods & Beverages, Dairy Foods, What Products are Made from Milk? Dairy Product Manufacture, Production of Peanut Butter, Peanut Butter Manufacturing Unit, Peanut Processing, Peanut Butter Production Process Pdf, Small Scale Peanut Butter Production, Baby Cereal Food Manufacturing Industry, Baby Food Cereal Manufacturing Plant, Ice Candy Manufacturing Plant, Ice Cream & Ice Candy Manufacturing Plant, Ice Candy Production, Ice Candy Making Business, Production of Analogue Cheeses, Production of Processed Analogue Block Cheese, Production of Cheese Analogues, Production of Chocolate, How to Make Chocolate, Chocolate Making Process, Chocolate Manufacturing Process Pdf, Chocolate Production Process Flow Chart, Production of Ice Cream of Different Flavors, Ice Cream Production, Ice Cream Manufacturing
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milk thermal treatment affect on the milk components
this lecture with help of your data on CD will helpin understanding these changes.
Mastits 2021
the most common disease in dairy farm.
there are many physical, chemical and microbiological changes in udder.
for lab diagnosis there are many tests.
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1. The document discusses different thermal treatments for milk including pasteurization, sterilization, and boiling.
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3. Sterilization or long-life milk involves higher temperatures over longer periods to destroy all microorganisms allowing milk to be stored at room temperature for several months. Methods of in-bottle and UHT sterilization are described.
Clean milk production
clean milk should be:
1- Normal physical , Chemical properties
2- Low bacterial count.
3- Free from pathogenic microorganisms
4- Free from dirt , hazard residues.
5- High keeping quality.
6- High nutritive value.
Membrane seperation in milk technology
This document discusses various membrane filtration processes and membrane materials. It covers the main types of membrane filtration - reverse osmosis, nanofiltration, ultrafiltration, and microfiltration. It then discusses common membrane materials like cellulose acetate, synthetic polymers, and ceramics. Different membrane module designs are also outlined, including plate and frame, spiral wound, tubular, and hollow-fiber. The document concludes by briefly mentioning membrane fouling and applications of ultrafiltration in the dairy industry.
Epidemic diseaes pdf
Milk -borne epidemics
Human tuberculosis
Typhoid fever, Paratyphoid fever
Bacillary dysentry (Entero-colitis)
Cholera
Septic sore-throat
Scarlet fever
Diphtheria
Poliomyelitis
Infectious hepatitis
Parasitic infestation
Zoonotic disease pdf
Are pathogenic microorganisms which cause diseases for consumers
Bovine tuberculosis (T.B)
Brucellosis (Bang disease, storm abortion, contagious abortion)
Queery fever ( Q- fever)
Actinomycosis (lumpy jaw)
leptospirosis (weils disease or mud fever, swamp fever)
Campylobacteriosis
Yersinosis
Additives in food
Any substances added to food to maintain or improve its safety, freshness, taste, texture, or appearance.
WHO, in cooperation with the Food and Agriculture Organization of the United Nations (FAO), is responsible for assessing the risks to human health from food additives.
Risk assessment of food additives are conducted by an independent, international expert scientific group – the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Egg lecture
Notes on egg hygiene including the egg nutritive value, different egg processing and the different methods for egg preservation besides, the functional properties of egg components.
Egg hygiene
The document summarizes egg structure, composition, and production. It describes the layers of an egg including the shell, membranes, egg white, and yolk. The shell protects the inner contents and is porous to allow gas exchange. The egg white provides cushioning and nutrition while the yolk is the primary source of nutrients for embryo development. Egg production involves ovulation in the ovary and formation of layers in the oviduct over 24 hours before laying. Freshness is assessed by examining the air cell size, yolk shape, and properties of the egg white and vitelline membrane. Proper handling and refrigeration are important for food safety.
Food poisiong
Notes on food borne pathogens which cause food poisoning for consumers. it include the different types of microorganisms food intoxication, food infection and the difference between them.
Factors affecting milk yield &comp april2020..
Notes on the different factors affecting the milk volume and milk composition include the envirnmental, physiological, genetic factors and others.
Dry milk powder
Notes on the technology of milk powder and the faults that may occurs during storage. Besides, the manufacture of instant milk powder and how to modify cow milk to produce humanized milk.
Practical notes (ice cream)
practical notes on examination of dairy ice-cream in the laboratory including the sampling and equipment
Concentrated milks technology and faults
Concentrated milks such as evaporated milk and sweetened condensed milk are produced through processes like evaporation and membrane processing to remove water. This reduces weight and volume for easier transport and storage while extending shelf life. Concentrated milks are used to supplement fresh milk supply and in food manufacturing. Technological steps include milk standardization, heating, addition of sugar for condensed milk, concentration, cooling, and canning. Microbial defects include blown cans from gas production and thickening or curdling from bacterial growth. Non-microbial defects involve lactose crystallization or Maillard browning from excessive heating. Proper processing and storage are needed to prevent defects in concentrated milks.
Milk protein casein, whey protein.
Milk contains two main protein groups: caseins and whey proteins. Caseins make up 80% of milk proteins and form spherical micelles dispersed in the milk fluid. The micelles are made up of subunits of different caseins held together by calcium phosphate bridges. Whey proteins make up the remaining 20% and include beta-lactoglobulin and alpha-lactalbumin. Casein micelles are stable to heat treatment like pasteurization but whey proteins can denature at higher temperatures. The proteins are important nutrients and affect the functional properties of milk such as coagulation during cheese production.
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