Dairy products help to meet the need of essential nutrients that are difficult to obtain in daily life without milk and its products like yogurt, cheese, butter. Milk is almost sterile when secreted from a healthy udder. Lower temperature and boiling the milk help in retarding the growth of spoilage organisms. Biopreservation is a method in which natural microbiota or antimicrobials are used in food to enhance the shelf-life. For this purpose affordable microorganisms are selected to control the pathogenic activity. The main organism which is used is lactic acid bacteria and their metabolites. They have the ability to show the antimicrobial features and maintain the sole flavor of food. Lactic acid bacteria are considered as great biopreservatives. Other LAB such as nisin has broad range of application in food industry and approved by food and drug administration (FDA). Other metabolites such as enterococci, Bacteriophages and endolysins used as bio-preservation and have promising role in milk storage. As these are economically important due to their drastic advantages like non-toxic, availability, non-immunogenic and broad activity so, they are considered to be good agent for biopreservation. This review will focus on application of biopreservatives to reduce the spoilage and increase the safety of milk products.
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.
This document summarizes the microbiology of cream. It defines cream as the fat-rich portion of milk obtained through gravity or centrifugal separation. It describes the different types of cream based on use, fat content, and processing methods. The typical microflora of cream includes lactic acid bacteria, non-lactic streptococci, corynebacteria, and sporeformers originally present in milk, as well as contaminants like pseudomonads, staphylococci, and lactobacilli that enter during processing. Psychrotrophic bacteria like pseudomonads tend to predominate during refrigerated storage. The document outlines standards for microbiological quality of raw, pasteurized, and other types
This document discusses different types of milk products in India. It begins by defining milk and noting that India is the largest producer of milk globally. It then describes several processed milk products including standardized milk, homogenized milk, sterilized milk, flavored milk, toned milk, and double toned milk. For each product, it provides details on the processing involved, standards required, and flows of production. Formulas and processes like Pearson's square for standardization and homogenization equipment are outlined.
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
This document provides information about various food gums. It begins by defining natural gums and their uses in the food industry as thickening, clarifying, gelling, emulsifying, and stabilizing agents. It then classifies gums based on their origin, such as from seaweeds, botanical resources, or bacterial fermentation. The document proceeds to describe each individual gum - its source, composition, properties, and uses. It concludes by noting that most common gums are generally safe for occasional consumption but some like xanthan gum and cellulose gum should be avoided by certain groups.
Ultra High Temperature Processing of Food ProductsSourabh Bhartia
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
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.
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.
This document summarizes the microbiology of cream. It defines cream as the fat-rich portion of milk obtained through gravity or centrifugal separation. It describes the different types of cream based on use, fat content, and processing methods. The typical microflora of cream includes lactic acid bacteria, non-lactic streptococci, corynebacteria, and sporeformers originally present in milk, as well as contaminants like pseudomonads, staphylococci, and lactobacilli that enter during processing. Psychrotrophic bacteria like pseudomonads tend to predominate during refrigerated storage. The document outlines standards for microbiological quality of raw, pasteurized, and other types
This document discusses different types of milk products in India. It begins by defining milk and noting that India is the largest producer of milk globally. It then describes several processed milk products including standardized milk, homogenized milk, sterilized milk, flavored milk, toned milk, and double toned milk. For each product, it provides details on the processing involved, standards required, and flows of production. Formulas and processes like Pearson's square for standardization and homogenization equipment are outlined.
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
This document provides information about various food gums. It begins by defining natural gums and their uses in the food industry as thickening, clarifying, gelling, emulsifying, and stabilizing agents. It then classifies gums based on their origin, such as from seaweeds, botanical resources, or bacterial fermentation. The document proceeds to describe each individual gum - its source, composition, properties, and uses. It concludes by noting that most common gums are generally safe for occasional consumption but some like xanthan gum and cellulose gum should be avoided by certain groups.
Ultra High Temperature Processing of Food ProductsSourabh Bhartia
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
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.
The document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white and yolk. It then covers various steps in industrial egg processing like feeding, egg production, collection, storage, handling, washing, grading, breaking and production of egg products. It also discusses quality control tests, pasteurization, preservation methods like freezing, drying and packaging and marketing of eggs and egg products.
Hurdle technology for food preservationDeepak Verma
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
Non thermal process in preservation of foodGazanfar Abass
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
This document summarizes the chemical changes caused by microorganisms in foods. It discusses how microorganisms break down the main organic compounds in foods - proteins, carbohydrates, lipids, and pectic substances. Microbes hydrolyze proteins into amino acids using enzymes, which can cause putrefaction and development of unpleasant odors. Carbohydrates undergo various types of fermentation by different microbes to produce alcohols, acids, and gases. Lipids are hydrolyzed into fatty acids and glycerol, potentially leading to rancidity. Pectin is degraded into simpler subunits like galacturonic acid and methanol. Overall, the document outlines the key microbial degradation pathways for major
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.
Current cleaning techniques in the dairy processing industry are outlined. Cleaning involves removing unwanted matter like microorganisms to prevent product contamination, while sanitization reduces the microbial load on cleaned surfaces. Together, cleaning and sanitization are complementary processes. Common cleaning methods include CIP (cleaning-in-place) systems using a cleaning cycle of pre-rinsing, cleaning with detergents, rinsing, and disinfection. Centralized and decentralized CIP systems are used. Chemicals like alkaline detergents and acids are selected based on their properties. Proper handling and safety procedures must be followed for chemicals. Manual and mechanical washers are used to clean milk cans and tankers. Effectiveness of cleaning is assessed visually
This document discusses milk processing operations such as pasteurization, homogenization, and cream separation. It provides details on:
- Pasteurization methods including low temperature long time (LTLT), high temperature short time (HTST), and ultra high temperature (UHT) processing.
- Homogenization which breaks down milk fat globules to reduce creaminess and improve digestion.
- Cream separation techniques using gravity or centrifugal force to separate higher density cream from lower density skim milk.
- Other operations like standardization, mixing of ingredients, and packaging are also briefly covered. The document provides an overview of key milk processing steps and techniques.
Canning is a process that preserves food by heating it in hermetically sealed containers to kill microorganisms. It involves preparing and cutting meat into cubes, filling cans leaving headspace, exhausting air from cans then sealing them. The sealed cans are then thermally processed by heating to 121C for 1 hour to kill bacteria before rapidly cooling, washing, labeling, and lacquering the cans.
Sterilized milk is milk that has been heated to over 100°C for a sufficient time to remain stable at room temperature for at least 7 days. It must be free of microorganisms and bacterial growth. Sterilized milk has advantages like long shelf life without refrigeration and a soft curd formation, but has disadvantages of increased production costs and some loss of vitamins. The detailed sterilization process involves clarifying, homogenizing, and heating milk to 108-111°C for 25-35 minutes in a batch or continuous sterilizer before cooling and storage.
Fermentation of vegetables and meat productsAman Kumar
This document discusses lactic acid fermentation of vegetables. It begins by explaining that vegetables naturally contain microflora that can be controlled through conditions like acidity or lack of nutrients. Lactic acid fermentation stabilizes this microflora. Starters are now used to initiate controlled fermentations. Many vegetables can undergo lactic acid fermentation including cabbage, carrots, cucumbers and olives. The process enhances quality and nutrition of the vegetables while restricting unwanted bacteria. Popular fermented vegetables from different regions like sauerkraut, kimchi and olives are then described in more detail.
Butter: Manufacturing Process and Standard specificationsPRASANNA BHALERAO
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
The document discusses byproducts of the egg industry, focusing on eggshells and hatchery waste. It describes how eggshells can be separated from hatchery waste using various mechanical methods. It then discusses several potential utilization methods for eggshells and hatchery waste, including as fertilizer, supplements for animal feed, construction materials, medical treatments, and more. It also describes methods for producing hydroxyapatite from eggshells. Finally, it summarizes two research papers, one on using eggshell powder to fortify bread and another on using eggshells for adsorption and colorimetric detection of heavy metals.
The document discusses the utilization of meat industry by-products and wastes. It defines meat and meat products, and by-products. It describes the common meat processing operations that generate by-products like trimmings, bones, blood, and skin. These by-products can be used to produce items like meat/bone meal, blood meal, fertilizer, and bioactive peptides. Specific processes are outlined for producing these items from the by-products in a sanitary and productive manner.
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.
This document discusses intermediate moisture foods (IMF), which are foods with a water activity between 0.6-0.9 that prevents microbial growth. Examples include jams, jellies, candies, baked goods, honey, and dried meats. IMF have 10-50% moisture. Water activity measures the availability of water for microbial growth. IMF provide food preservation by controlling water activity and may include additional preservatives. While IMF don't require refrigeration, they can contain high sugar or salt and their texture may deteriorate if not properly handled.
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.
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
This document discusses milk packaging and containers. It provides information on:
1. The history of milk packaging, from using cow udders to early metal cans to modern containers like cartons and pouches.
2. Statistics on global and Indian milk production and consumption. India is the largest producer of milk globally.
3. The various roles and benefits of milk packaging, including protection, containment, marketing and convenience.
4. Different packaging materials used for different milk products like glass bottles, cartons and flexible pouches for liquid milk and foil and pouches for milk powder.
This document discusses the formulation and development of shrikhand, a traditional Gujarati dessert made from strained yogurt. The objectives were to formulate a recipe for shrikhand and evaluate its organoleptic characteristics. The key ingredients in the developed recipe included milk, sugar, cashews, cardamom, and almonds. Sensory evaluation showed the product was well-liked for attributes like color, flavor, and texture. Market research found demand exists for fermented dairy products like shrikhand.
role of chemistry in food processing and preservationW-Z Presenters
This document discusses the role of food chemistry in food preservation and processing. It explains that food chemistry deals with studying the chemical processes involved in both the biological and non-biological components of foods. These chemical processes determine properties like nutrition, taste, texture and shelf life. Food chemistry provides techniques to both promote and prevent changes in foods during processing and storage. Common preservation methods discussed include salting, drying, refrigeration and the use of preservatives to inhibit microbial growth and decomposition. The document also outlines some of the historical developments in food processing and provides definitions and examples of food processing and preservation applications.
Role of Microorganism and Enzymes in Food Preservation by Pallavi Wani.pptxPallavi Wani
Microorganisms and enzymes play an important role in food preservation by extending shelf life. Lactic acid bacteria are commonly used to ferment dairy products and meats through the production of lactic acid, which prevents spoilage. Enzymes also contribute to food processing, with amylase breaking down starches and pectinase used in the coffee industry. Recently, genetic engineering has helped enhance the production of microbial enzymes for various food applications.
The document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white and yolk. It then covers various steps in industrial egg processing like feeding, egg production, collection, storage, handling, washing, grading, breaking and production of egg products. It also discusses quality control tests, pasteurization, preservation methods like freezing, drying and packaging and marketing of eggs and egg products.
Hurdle technology for food preservationDeepak Verma
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
Non thermal process in preservation of foodGazanfar Abass
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
This document summarizes the chemical changes caused by microorganisms in foods. It discusses how microorganisms break down the main organic compounds in foods - proteins, carbohydrates, lipids, and pectic substances. Microbes hydrolyze proteins into amino acids using enzymes, which can cause putrefaction and development of unpleasant odors. Carbohydrates undergo various types of fermentation by different microbes to produce alcohols, acids, and gases. Lipids are hydrolyzed into fatty acids and glycerol, potentially leading to rancidity. Pectin is degraded into simpler subunits like galacturonic acid and methanol. Overall, the document outlines the key microbial degradation pathways for major
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.
Current cleaning techniques in the dairy processing industry are outlined. Cleaning involves removing unwanted matter like microorganisms to prevent product contamination, while sanitization reduces the microbial load on cleaned surfaces. Together, cleaning and sanitization are complementary processes. Common cleaning methods include CIP (cleaning-in-place) systems using a cleaning cycle of pre-rinsing, cleaning with detergents, rinsing, and disinfection. Centralized and decentralized CIP systems are used. Chemicals like alkaline detergents and acids are selected based on their properties. Proper handling and safety procedures must be followed for chemicals. Manual and mechanical washers are used to clean milk cans and tankers. Effectiveness of cleaning is assessed visually
This document discusses milk processing operations such as pasteurization, homogenization, and cream separation. It provides details on:
- Pasteurization methods including low temperature long time (LTLT), high temperature short time (HTST), and ultra high temperature (UHT) processing.
- Homogenization which breaks down milk fat globules to reduce creaminess and improve digestion.
- Cream separation techniques using gravity or centrifugal force to separate higher density cream from lower density skim milk.
- Other operations like standardization, mixing of ingredients, and packaging are also briefly covered. The document provides an overview of key milk processing steps and techniques.
Canning is a process that preserves food by heating it in hermetically sealed containers to kill microorganisms. It involves preparing and cutting meat into cubes, filling cans leaving headspace, exhausting air from cans then sealing them. The sealed cans are then thermally processed by heating to 121C for 1 hour to kill bacteria before rapidly cooling, washing, labeling, and lacquering the cans.
Sterilized milk is milk that has been heated to over 100°C for a sufficient time to remain stable at room temperature for at least 7 days. It must be free of microorganisms and bacterial growth. Sterilized milk has advantages like long shelf life without refrigeration and a soft curd formation, but has disadvantages of increased production costs and some loss of vitamins. The detailed sterilization process involves clarifying, homogenizing, and heating milk to 108-111°C for 25-35 minutes in a batch or continuous sterilizer before cooling and storage.
Fermentation of vegetables and meat productsAman Kumar
This document discusses lactic acid fermentation of vegetables. It begins by explaining that vegetables naturally contain microflora that can be controlled through conditions like acidity or lack of nutrients. Lactic acid fermentation stabilizes this microflora. Starters are now used to initiate controlled fermentations. Many vegetables can undergo lactic acid fermentation including cabbage, carrots, cucumbers and olives. The process enhances quality and nutrition of the vegetables while restricting unwanted bacteria. Popular fermented vegetables from different regions like sauerkraut, kimchi and olives are then described in more detail.
Butter: Manufacturing Process and Standard specificationsPRASANNA BHALERAO
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
The document discusses byproducts of the egg industry, focusing on eggshells and hatchery waste. It describes how eggshells can be separated from hatchery waste using various mechanical methods. It then discusses several potential utilization methods for eggshells and hatchery waste, including as fertilizer, supplements for animal feed, construction materials, medical treatments, and more. It also describes methods for producing hydroxyapatite from eggshells. Finally, it summarizes two research papers, one on using eggshell powder to fortify bread and another on using eggshells for adsorption and colorimetric detection of heavy metals.
The document discusses the utilization of meat industry by-products and wastes. It defines meat and meat products, and by-products. It describes the common meat processing operations that generate by-products like trimmings, bones, blood, and skin. These by-products can be used to produce items like meat/bone meal, blood meal, fertilizer, and bioactive peptides. Specific processes are outlined for producing these items from the by-products in a sanitary and productive manner.
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.
This document discusses intermediate moisture foods (IMF), which are foods with a water activity between 0.6-0.9 that prevents microbial growth. Examples include jams, jellies, candies, baked goods, honey, and dried meats. IMF have 10-50% moisture. Water activity measures the availability of water for microbial growth. IMF provide food preservation by controlling water activity and may include additional preservatives. While IMF don't require refrigeration, they can contain high sugar or salt and their texture may deteriorate if not properly handled.
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.
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
This document discusses milk packaging and containers. It provides information on:
1. The history of milk packaging, from using cow udders to early metal cans to modern containers like cartons and pouches.
2. Statistics on global and Indian milk production and consumption. India is the largest producer of milk globally.
3. The various roles and benefits of milk packaging, including protection, containment, marketing and convenience.
4. Different packaging materials used for different milk products like glass bottles, cartons and flexible pouches for liquid milk and foil and pouches for milk powder.
This document discusses the formulation and development of shrikhand, a traditional Gujarati dessert made from strained yogurt. The objectives were to formulate a recipe for shrikhand and evaluate its organoleptic characteristics. The key ingredients in the developed recipe included milk, sugar, cashews, cardamom, and almonds. Sensory evaluation showed the product was well-liked for attributes like color, flavor, and texture. Market research found demand exists for fermented dairy products like shrikhand.
role of chemistry in food processing and preservationW-Z Presenters
This document discusses the role of food chemistry in food preservation and processing. It explains that food chemistry deals with studying the chemical processes involved in both the biological and non-biological components of foods. These chemical processes determine properties like nutrition, taste, texture and shelf life. Food chemistry provides techniques to both promote and prevent changes in foods during processing and storage. Common preservation methods discussed include salting, drying, refrigeration and the use of preservatives to inhibit microbial growth and decomposition. The document also outlines some of the historical developments in food processing and provides definitions and examples of food processing and preservation applications.
Role of Microorganism and Enzymes in Food Preservation by Pallavi Wani.pptxPallavi Wani
Microorganisms and enzymes play an important role in food preservation by extending shelf life. Lactic acid bacteria are commonly used to ferment dairy products and meats through the production of lactic acid, which prevents spoilage. Enzymes also contribute to food processing, with amylase breaking down starches and pectinase used in the coffee industry. Recently, genetic engineering has helped enhance the production of microbial enzymes for various food applications.
ABSTRACT- Fruits and vegetables are the important source in human life. It should be safe and consists of good shelf
life which can improve the level of consumption of fruits and vegetable among the society. The processing is such a great
parameter which analyses the quality of food. Today fruits and vegetables are susceptible to the growth of microorganism
which may be air borne, soil borne and water borne disease. Enzymes offer potential for many exciting applications for
the improvement of foods. There is still, however, a long way to go in realizing this potential. Economic factors i.e.
achievement of the optimum yields and efficient recovery of desired protein are the main deterrents in the use of enzymes.
Changing values in society with respect to recombinant DNA & protein engineering technologies and the growing need to
explore all alternative food sources may in time make enzyme applications more attractive to the food industry
Key-words- Enzyme, immobilization, Screening, Food spoilage, Enzymes, Bacterial contamination, Food poisoning,
Perishable foods
Food is a very basic requirement for human survival. Food preservation is treating foods to delay its deterioration. It employs any technique to keep food from spoilage after harvest or slaughter. The main idea behind all methods of food preservation is to slow down the activity of disease causing bacteria or kill the bacteria altogether. Understanding the effects of each preservation method on foods is critical in food processing.. In this paper, concepts related to food preservation are discussed. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Preservation: An Introduction" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd25319.pdfPaper URL: https://www.ijtsrd.com/engineering/food-engineering/25319/food-preservation-an-introduction/matthew-n-o-sadiku
Food Science and Technology is the study of food, including its composition, properties, processing, packaging, and safety. The document defines food and classifies it according to its functions in the body. It introduces food science and technology, explaining that food scientists study food properties and develop safe, quality foods, while food technology applies these findings to food processing, packaging, and use. Key aspects of food science and technology discussed include food constituents, processing, fortification, chemistry, safety, and nutrients versus non-nutrients. Reasons to study this field are also provided, such as producing quality, safe foods; adding value through processing; and ensuring food security.
This document discusses food science and nutrition. It defines food science as applying various sciences to produce, process, package and distribute nutritious, safe foods. It describes the roles of food scientists, various food industries and government regulation. It discusses food labeling requirements and the complex system involved in getting food from farms to stores to consumers. It also covers nutrition science and the importance of a balanced diet according to the food pyramid guidelines.
Microbial biotechnology by the participation of microorganism also along with microbial derivatives results in useful products for human welfare. In this process the conversion of natural substances to the processed food is done. The processed substrates can be of diverse range such as enzymes, organic acids, alcohols, polymers, and many more. In reference to human health secondary metabolites are significantly important, such an economically important has deeply benefitted humans by establishing variety of industrial microbial strains. In this chapter we have tried in explaining the microbial role in diverse fields in food production.
This document provides an introduction to the course "Food Science & Technology" presented by Abdirahman Yusuf Ali. It begins with an introduction to food science and technology, defining food and classifying foods according to their functions. It then discusses the introduction, importance, and objectives of studying food science and technology, including producing safe and quality food products, adding value to food, and securing food security. The document provides background on food processing, fortification, chemistry, microbiology, and other key concepts in food science.
Food processing and sensory evaluation of food shyammishra59
This document discusses food processing and sensory evaluation of food. It describes the three levels of food processing - primary, secondary, and tertiary - and provides examples of each. Primary processing makes raw foods edible, secondary processing creates familiar foods from ingredients, and tertiary processing produces ready-to-eat foods. Food processing provides benefits like preservation, distribution, and consistency, but can decrease nutrients and introduce health risks from additives. Sensory evaluation is important for the food industry to develop new products, cut costs, ensure quality and product acceptability, and for quality assurance.
This document provides an overview of organic food versus genetically modified food. It discusses the challenges of food scarcity due to increasing population, poverty, climate change and food waste. Conventional farming methods use chemical pesticides, fertilizers and antibiotics which can be harmful. Organic farming prohibits these chemicals and uses natural methods like crop rotation and composting instead. Genetically modified food makes minor DNA changes to organisms to modify traits and make crops resistant to diseases. The document will analyze case studies and literature to determine which type of food production is better for human health and the environment.
This document outlines the course objectives and content for a Principles of Food Science and Nutrition course. The 2-credit course will introduce students to aspects of food and nutrition, food microbiology, and various food preservation methods. Over 32 lectures, students will learn about concepts in food science, the role of nutrients in health, malnutrition, and emerging trends in the field. Key topics include the composition and functions of macronutrients, vitamins and minerals, food spoilage and microbial growth, and food processing techniques.
Fermented foods have long been consumed by humans and provide health benefits beyond basic nutrition. A review discusses how fermentation transforms food constituents in ways that are beneficial, produces metabolites and proteins with health effects, and provides living microorganisms to the gut. Specifically, fermentation can increase bioavailability of nutrients, produce bioactive peptides and fatty acids, and reduce anti-nutrients and allergens. Limited clinical studies show fermented foods may reduce risk of diabetes, obesity, cardiovascular disease and overall mortality when consumed regularly. The microbes and their byproducts in fermented foods may alter glucose metabolism, support immune function and influence brain activity.
Biotechnological applications in Food ProcessingAbdul Rehman
Deals with various applications of biotechnology in Food processing includes genetically modified food and the concept of metabolic engineering as a novel technique.
Genetically modified foods are created through recombinant DNA technology, transferring genetic material between species to produce desired traits like pest or virus resistance. Nutritionally improved GM crops also aim to address nutrient deficiencies. Nutraceuticals are foods with medicinal properties, including terpenes, phytosterols, phenols, and theols found in plants that may prevent diseases. Organic foods are grown without artificial pesticides or fertilizers. Functional foods provide health benefits beyond basic nutrition, such as antioxidants that protect against diseases. Probiotics are live microorganisms that benefit gut health, while prebiotics feed probiotic bacteria. Certain lactic acid bacteria used in food fermentation also promote health.
Genetically modified foods are created through recombinant DNA technology, transferring genetic material between species to produce desired traits like pest or virus resistance. Nutritionally improved GM crops also aim to address nutrient deficiencies. Nutraceuticals are foods with health benefits derived from components like terpenes, phytosterols, phenols, and theols found in plants. Organic foods are produced without artificial fertilizers or pesticides, instead using natural methods. Functional foods provide health benefits beyond basic nutrition from antioxidants and other compounds that may protect against diseases. Probiotics are live microorganisms that benefit health by balancing intestinal microbiota while prebiotics feed probiotic bacteria.
its about role of microbiology in food safety and role of Microbiology in discovering new technologies and techniques .Microbes can attack food and deteriorate its quality and safety for human consumption . it also tells about the microbial food safety concerns with respect to economy.
The document discusses food preservation and processing. It provides definitions of food processing as transforming raw materials into edible products through labor, machinery and scientific knowledge. Food processing aims to store and transport foods, protect from contamination, increase shelf-life and make foods attractive to consumers. Key techniques mentioned include salting meats and fish, fermenting milk, pickling vegetables, freezing and sugar confectionery. The document also discusses major food components like water, carbohydrates, proteins and lipids; and techniques like canning, pasteurization, use of preservatives and historical developments in food processing.
Implementation of nanotechnology in development of functional foods | Food Te...Abdul Rehman
This document discusses the implementation of nanotechnology for developing functional foods. It begins by defining functional foods and their large market size. It then discusses how nanotechnology can be used to develop nanostructured food ingredients and nano-sensing applications. Specifically, nanoparticles can be used for encapsulation, delivery, and protection of bioactive food compounds. The document provides examples of nano-encapsulation systems like micelles, liposomes, nanoemulsions, and solid lipid nanoparticles that can improve the solubility, stability, and bioavailability of compounds like carotenoids, omega-3 fatty acids, and phytosterols. Overall, the document outlines how nanotechnology enables the development of functional foods with enhanced health benefits.
Similar to Preservation of Milk and Dairy Products by Using Biopreservatives (20)
In the early twentieth century, major representatives of the Jadid movement became active participants in the socio-political processes in the Turkestan region. Usmonkhoja Polatkhoja, a progressive from Bukhara, was one of the beams not only in the Emirate of Bukhara, but also in Turkestan. He first participated in the reforms and progressives, and later in the national liberation movements, and fought for the prosperity and independence of the country.This article provides information about Usmonkhoja's life and work in Jadidism, revolts, national liberation struggles, and emmigiration.
Flood is one of the natural disaster known to be part of the earth biophysical processes, which its occurrence can be devastating; due to mostly anthropogenic activities and climatological factors. The aim of the research is to identify and map the extent at which the impact of flood due to intense rainfall and rise in water in the study area using geospatial techniques and the specific objectives are to carry out terrain analysis of the study area and to generate flood indicator maps of the study area. The study analyzed rain fall data;, the drainage system and Shuttle Radar Topographic Mission (SRTM 30m) of the area. ArcGIS 10.8 was to modelled and to generate the contributing factors map of the study area. The drainage system was generated through on-screen digitization of topographic map of scale 1:50,000 of Ondo South-West. The mean annual rainfall of Lagos State was generated in the ArcGIS environment from the rainfall data through spatial analysis tool. The SRTM was used in terrain analysis of the study area. The results generated showed the lowest mean annual rain fall of the area 1,700mm and the highest mean annual rain fall was 2,440mm. Digital elevation model (DEM), slope, flow direction were generated from the SRTM. Drainage density of the area was generated using the drainage system. The slope map of the entire area which are classified into five slope classes of very high (14%-48.5%) to high (7.6%-13.9%) to moderately high (4.2%-7.6%) to low (1.5%-4.2%) and very low (0. % - 1.2%).
Work study is a catch-all phrase encompassing a variety of methodologies, including method research and work measurement, that are applied in a variety of contexts and lead to a systematic assessment of all elements that affect the efficiency and economy of the situation under evaluation that is meant to be improved. The main aim of this study is to examine and enhance the process token in manufacturing a Perfume of the famous, well-known, aromatic, and beautiful Taif Roses. Some changes in the process has been suggested using method study and time study method which lead to reduction in process time, labor cost and production cost.
Workers are the maximum precious method of an association. Their importance to institutions requires not most effective the want to draw the trendy bents but additionally the need to preserve them for a long term. This paper specializes in reviewing the findings of former research carried out with the aid of colourful experimenters with the quit to identify determinants factors of hand retention. This exploration almost looked at the subsequent broad factors improvement openings, reimbursement, work- lifestyles balance, operation/ management, work terrain, social aid, autonomy, training and improvement.
Watering plants during the correct time is very important due to scientific reasons. Both underwatering, as well as overwatering, can lead to the growth of unhealthy plants or in extreme cases, the death of the plant/tree. These issues which are the case with most self-gardeners and plant lovers can be solved using the smart irrigation technique. The main purpose of this innovation is to assist plant lovers to continue their passion to grow plants at home with ease. Smart irrigation system helps in monitoring the moisture level which majorly affects plant growth besides other factors such as sunlight, fertility of the soil, etc. The digital planting pot has been designed in a way that it effectively incorporates the idea of smart irrigation. Arduino Uno R3 has been used as the main chip in this project along with a few other components like a soil moisture sensor, relay, and water pump. This project requires coding to synchronize all the components, and function properly. A required test has been carried out to review the functioning of the mechanism. The project was tested by once using the soil with enough moisture in the pot and then the soil with the least moisture. Both times, it worked exactly how it was supposed to function. When the soil with the least moisture was tested, there was a clear indication of a low level of moisture and accordingly, the water pump got triggered to water the plant, and when the soil with enough moisture was tested, there was again the clear indication of the correct level of moisture and the water pump was inactive. All the readings which were displayed on the LCD were checked back and forth during the project. The outcomes were the same as expected. Hence, it shows that every component in this project is actively functioning and the whole project is effectively designed.
Because of its accessibility and flexibility, cloud technology is among the most notable innovations in today's world. Having many service platforms, such as GoogleApps by Google, Amazon, Apple, and so on, is well accepted by large enterprises. Distributed cloud computing is a concept for enabling every-time, convenient, on-demand network access to processing resources including servers, storage devices, networks, and services that may be mutually configured. The major security risks for cloud computing as identified by the Cloud security alliance (CSA) have been examined in this study. Also, methods for resolving issues with cloud computing technology's data security and privacy protection were systematically examined.
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A new convenient and efficient route for the synthesis of two very important hydroxo-bridged stepped-cubane copper complexes viz: [Cu4(bpy)4Cl2(OH)4]Cl2.6H2O (1) and [Cu4(phen)4Cl2(OH)4]Cl2.6H2O (2) have been obtained. This synthetic route from the mononuclear CubpyCl2 complex is easier, more reproducible and afforded the complex in a much higher yield than the other two previously reported procedures which were equally serendipitously discovered. The purity and formation of the complexes were confirmed with elemental (C,H,N) analysis and the details of the UV-Vis, Fourier transform infrared, electrospray ionization mass spectra of both complexes and the single crystal X-ray crystallography of 1 are presented and discussed. X-ray crystallography confirms the absolute structure of the complexes. The complexes were formed via the connection of four copper atoms to four hydroxide bridging ligands and four bipyridyl ligands with two chloride ligands. There are two coordinate environments around two pairs of copper atoms (CuN2ClO2 and CuN2O3) and each copper atom is pentacoordinate with square pyramidal geometry.
Artocarpus heterophyllus Lam., which is commonly known as jackfruit is a tropical fruit, belonging to Moraceae family, native to Western Ghats of India and common in Asia, Africa, and some regions in South America. It is known to be the largest edible fruit in the world. The Jackfruit is an extremely versatile and sweet tasting fruit that possess high nutritional value. Jackfruit is rich in nutrients including carbohydrates, proteins, vitamins, minerals, and phytochemicals. The jackfruit has diverse medicinal uses especially antioxidant, anti-inflammatory, antimicrobial and antiviral properties, anticancer and antifungal activity, anthelminthic activity. Traditionally, this plant is used in the treatment of various diseases especially for treatment against inflammation, malarial fever, diarrhoea, diabetes and tapeworm infection. Jackfruit is a good natural source of phytochemicals such as phenolics, flavonoids and tannins, saponins. The health benefits of jackfruit have been attributed to its wide range of physicochemical applications. The use of jackfruit bulbs and its parts has also been reported since ancient times for their therapeutic qualities. The beneficial physiological effects may also have preventive application in a variety of pathologies.
Myogenic differentiation requires to be exactly explored for the effective treatment of fracture. The speed of healing is affected by skeletal muscle, linked to activation of specific myogenic transcription factors during the repair process. In previous study, we discovered that psoralen enhanced differentiation of osteoblast in primary mouse. In the current study, we show that psoralen stimulates myogenic differentiation through the secretion of factors to hone the quality of repair in fractured mice. 3-month old mice were treated with corn oil or psoralen followed by a tibial fracture surgery. Fractures were tested 7, 14, and 21 days respectively later by histology and images observation. Skeletal muscles including soleus muscle and posterior tibial muscle around the damaged bone were collected for quantitative real-time PCR, HE staining, as well as western blot. Daily treatment with psoralen at seven, fourteen days or twenty-one days improves protein or mRNA levels responsible for the whole myogenic differentiation process, makes the muscle fibers more tightly aligned, and promotes callus formation and development. This data shows that high levels of myogenic transcription factors in the process of fracture healing in mice foster the repair of damaged muscles, and indicates a pharmacological approach that targets myogenic differentiation to improve fracture repair. This also reflects the academic thought of "paying equal attention to both muscles and bones" in the prevention and treatment of fracture healing.
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A recent study establishes that since 1970, there has been an ecological gap between human needs and the planet's resources, with annual resource demand exceeding the bio-productivity of the planet. Specifically, humanity utilises equivalent of 1.75 earths to produce the ecological resources used, with half of this attributable to food consumption. The present work therefore seeks to provide an empirically-based insight into the environmental sustainability of the EF of food consumption in Ijebu Ode. A descriptive cross-sectional approach was used, and primary data were collected from 400 systemically sampled households via structured questionnaires and analysed descriptively using Microsoft Excel and inferentially using mathematical models for calculating ecological footprints. Findings revealed that the household EF of food consumption in Ijebu Ode is 0.05gha per capita, with the footprint of cereal consumption (0.17gha; 37%) taking the major share, followed by meat with a footprint of 0.11gha (23.9%). As a result, it was concluded that Ijebu Ode has sustainable food consumption, which is necessary for its environmental sustainability. However, the sustenance of the former requires creating awareness of the need for sustainable consumption and prioritisation of integrated and population-wide policies and food intervention initiatives to encourage attitudinal change in favour of sustainable food consumption while fostering sustainable food production strategies amidst current environmental realities.
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Exercise training with varying intensity increases maximal oxygen intake (VO2max), a strong predictor of cardiovascular and all-cause mortality. Purpose: The aim of this study was to find out the influence of low intensity aerobic training on the vo2 max in 11 to 14 years school girls in Hyderabad district. Methodology: The research scholar has randomly selected thirty (N=30) high school girls were selected as subjects and their age ranged between 11 to 14 years. The subjects were divided into two equal groups, each group consist of 15 total 30. Group one acted as experimental group (EG) and group two acted as control group (CG). The dependent variable vo2 max was selected and it is measured by manual test. Statistical Tool: The statistical tool paired sample ‘t’ test was used for analysing of the data and the obtained ‘t’ ratio was tested for significance at 0.05 level of confidence. Results: The analysis of the data revealed that there was a significant improvement on vo2 max by the application of low intensity aerobic.
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- Analysis showed cassava is only grown during rainy season with traditional cultivation methods. Four of five recommended varieties were grown, with different varieties preferred in each zone.
Cassava plays an important role in improving food security and reducing poverty in rural areas. Despite its importance, its production in Senegal remains low compared to other African countries. Nowadays, it is confronted with numerous constraints. It is in this context that a study was conducted on the cassava production system in the Thiès "cassava granary" region, with the objective of examining farmers' cultivation practices. It was conducted in eight communes located in the department of Tivaouane, some of which are located in the Niayes agro-ecological zone and others in the central-northern groundnut basin. Surveys were conducted among the largest cassava producers in these communes. Analysis of the results showed that cassava is only grown in the rainy season with the same cultivation practices that have been used for years. Of the five varieties listed by the President of the Senegalese Cassava Interprofession, only four are grown in the areas surveyed. The Terrasse (43%) and Kombo (36%) varieties are grown more by our respondents in the Niayes area. Soya (75%) and Wallet "Parydiey" (20% of our sample) dominate in the central-northern groundnut basin.
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This document discusses hepatitis and its transmission through needlestick injuries. It covers the different types of hepatitis viruses, their epidemiology, risk factors, and transmission. Healthcare workers are at high risk of contracting hepatitis B and C through needlestick injuries involving contaminated needles and sharps. Dental professionals face increased risk due to exposure to blood and saliva. The document recommends vaccination, safe handling of needles and sharps, and post-exposure prophylaxis to prevent transmission of hepatitis viruses occupationally.
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Hepatitis and its Transmission Through Needlestick Injuries
Preservation of Milk and Dairy Products by Using Biopreservatives
1. Middle East Journal of Applied Science & Technology (MEJAST)
(Peer Reviewed International Journal) Volume 2, Issue 4, Pages 72-79, October-December 2019
72 | P a g e ISSN (Online): 2582- 0974 Website: www.mejast.com
Preservation of Milk and Dairy Products by Using Biopreservatives
Saba Ameer1
*, Soha Aslam1
& Muhammad Saeed1
1
*Institute of Molecular Biology & Biotechnology, Bahauddin Zakariya University, Multan-60800, Pakistan.
Article Received: 29 June 2019 Article Accepted: 30 October 2019 Article Published: 25 December 2019
INTRODUCTION
Some compounds having medical properties like spices, for example, black pepper, coriander, cassia bark,
cinnamon, cumin, and cardamom. In the earliest time, the human has used spices for a valuable purpose. A hundred
varieties of spices were used to create the preserved food. In different industries, some spices are used for the wide
applications which are beneficial for living organisms such as the type of spices are good for digestion and
metabolism similar to cinnamon and ginger. Hence, material are using for production of perfumes, a color of food,
and its flavor. Turmeric, ginger, red chili, garlic and small cardamom are antimicrobial effects, not all types of
spices & herbs are safe for us. [22]
Figure 1
Bacteria are unsurprisingly occurring in the sealed food items and fermented dairy food. Bacteria held with dairy
fermentation can grow over a wide temp interval from 4 to 50c. Mesophilic bacteria approximately have a growth
assortment from 25-35c another side, thermophilic variety contain range 37-45c. (Johnson Steele, 2013). Such
types of parameters like temperature, pH, and as well as water activity growth of bacterial cells start within dairy
items including the above parameters. In the fermentation process, lactic-acid bacteria are the most important
ABSTRACT
Dairy products help to meet the need of essential nutrients that are difficult to obtain in daily life without milk and its products like yogurt, cheese,
butter. Milk is almost sterile when secreted from a healthy udder. Lower temperature and boiling the milk help in retarding the growth of spoilage
organisms. Biopreservation is a method in which natural microbiota or antimicrobials are used in food to enhance the shelf-life. For this purpose
affordable microorganisms are selected to control the pathogenic activity. The main organism which is used is lactic acid bacteria and their
metabolites. They have the ability to show the antimicrobial features and maintain the sole flavor of food. Lactic acid bacteria are considered as great
biopreservatives. Other LAB such as nisin has broad range of application in food industry and approved by food and drug administration (FDA).
Other metabolites such as enterococci, Bacteriophages and endolysins used as bio-preservation and have promising role in milk storage. As these are
economically important due to their drastic advantages like non-toxic, availability, non-immunogenic and broad activity so, they are considered to be
good agent for biopreservation. This review will focus on application of biopreservatives to reduce the spoilage and increase the safety of milk
products.
Keywords: Bacteriocins, Lactic Acid Bacteria (LAB), Enterococci, Milk, Cheese, Cream.
ButterCream
Yogurt
Milk
Cheese
Ice cream
Main dairy
foods
2. Middle East Journal of Applied Science & Technology (MEJAST)
(Peer Reviewed International Journal) Volume 2, Issue 4, Pages 72-79, October-December 2019
73 | P a g e ISSN (Online): 2582- 0974 Website: www.mejast.com
starter culture. Lactic acid bacteria cooperate an important role and used to control the pH of dairy objects &
foodstuffs & glycolysis process in milk. Another important role of lactic Bacillus is augmentation flavor in dairy
products. [21]
Such types of dairy foods (include cheese & sour cream & yogurt) are formed through lactic acid bacteria
fermentation process. Such type of starter culture was used in the dairy industry which has the following of this
lactococcus lactic sp, L. lactic sp, and Lactobacillus Helveticas. Probiotics help to increase & addition the
nutritional value of milk and its dairy material. Some lactic acid bacteria have same nature as Probiotics. In the food
material, using are Probiotics strains & gram positive Lactobacillus sp & Bifidobacterium. In review paper, we
discuss live bacteria that occur in the gut & are vital for Probiotics that’s why due to its quantifying and envision the
colonies of bacteria in food items.[22]
In the field of food processing, different species have been utilized for the purpose of preservation milk and dairy
products in different countries through various methodologies for preserved food & milk. There are use Probiotics
for humanizing the dietary value of food and enhance the flavor and health. Prebiotics are also used for the superior
performance of Probiotics. [1]
Basically, Probiotics are living microorganisms include yeast & bacteria which is preferred to use in food due to
increasing the shelf life of food and better quality of food. A few important Probiotics are used for the management
of health issues such as food allergic reaction & colon cancer, etc. protein powder, eggs, fruits, yogurt, avocado,
cooked quinoa, olive oil, seeds, and nuts are most essential Probiotic foods.
Commonly, food industries were using the chemicals for food saving processing. Chemicals were used to increase
the shelf life of food material for later use. Chemicals are manufactured hazardous effects on the human physical
condition and effect on the dietary significance of foodstuff. Nitrates & sulfur dioxide such type of chemical were
used. The term antimicrobial peptide was explained that how to food preserved without any altering of dietary
value and quality of food and its aroma. Chemicals are unhealthy for a consumer that's why we prefer the best
naturally occurring preservation method held to recognize. Hence, there is necessary or significant require to
establish the best methodology and other way to preserve the foodstuff. The food item can be preserved by
microbes & microorganisms & bacteria to strengthening the shelf life of food. Some technique is using nowadays
for the preservation of dairy products like peptide synthesis, chemical synthesis, enzymatic synthesis, and
recombinant synthesis.[2]
The overweight population has been beloved to reduce their weight through do exercises and diet planning, there
are big population who has most wanted to weight loss through in well and sustainable way & that's why dairy
products help them to control their overweight by checking and balanced way their weight. The obese person wants
to become healthy through different types of exercise and diet roles. The micro-nutrients and macro-nutrients occur
in the preserved food and dairy fermented foodstuff. The most advantageous dietary nutrient composition to
achieve weight reduces remains a controversy. The nutrition is allowing to patients, the take proteins lower
carbohydrates, lipid in their diets for a healthy lifestyle.
3. Middle East Journal of Applied Science & Technology (MEJAST)
(Peer Reviewed International Journal) Volume 2, Issue 4, Pages 72-79, October-December 2019
74 | P a g e ISSN (Online): 2582- 0974 Website: www.mejast.com
When overweight people eating higher proteins than they should go for exercise & workout. While those one who
intakes higher proteins for weight maintainer are the concern and other one intake higher proteins in that case
compared who intake low proteins. Higher proteins with a combination of hard work are better than take lower
calories with no workout. Humans have linked the consumption of dairy food materials and calcium gain from
dietary food to faster weight reduction and loss’s fat molecules from the body. In this study, we expected to get the
weight loss with a high value of fats and introduced the prototype which is sufficient for the long term metabolic &
and short term metabolic activities that are obligatory for body figure maintain. In one program, we should collect
the steps that should follow such as the energy limit, protein with low carbohydrates, highly nutritional value &
increase the dose of dietary fibers and aerobic exercise.
Nowadays, we are facing the major problems that are food losses in the worldwide level, and one-third part around
destroys from the human consumption food, such products include dairy items, fish, vegetables, seafood, meat, and
some other cereal crops are wasted in huge amount. Fungi and some type microorganisms or the main reason of
disturbing the food chain because they have the ability to grow in every environment, fungal infection have ability
produced to the toxic effect on human health, animals and plants. Fungi be heterotopy and food absorbing
microorganisms from moist areas and either they produce from the sexual or asexual process, they can move easily
from one to another place by spores and wind and rapidly mature and start lifecycle again and again and cause the
infection. These foods are tested by thermal treatment such as sterilization, pasteurization, & water removal by
drying & freezing-drying & high titer of high sugar or salt [3]. The major issue of loss disease free years in Nordic
countries today is diseases like type 2 diabetes, cardiovascular diseases, and cancers. Moreover, the increasing
occurrence of obesity greatly increases the risk of these chronic diseases. The increasing prevalence of different
chronic diseases, it is most important to understand the health effect of milk and dairy products in the diet. In earlier
times, milk was used for a longer time due to its vast process of preservation as it was completed in three steps:
Pasteurization, Sterilization, Dehydration.
Figure 2: Overall association between dairy product intake and health outcomes
4. Middle East Journal of Applied Science & Technology (MEJAST)
(Peer Reviewed International Journal) Volume 2, Issue 4, Pages 72-79, October-December 2019
75 | P a g e ISSN (Online): 2582- 0974 Website: www.mejast.com
These processes convert raw milk into other forms of dairy products for the consumption of mankind. This method
was adopted on a small scale level and other level for milk processing. The main purpose for the preservation is that
to control the growth of spoilage microorganisms that cause contamination in storage and to increase the shelf-life
of products. [4]
Favorable involvement conditions
Two types of bacteria can grow on milk and its products: Spoilage bacteria, Pathogenic bacteria.
Spoilage bacteria cause unpleasant flavor, odor, and taste while pathogenic bacteria not show these symptoms and
cause illness.
The main principles of preservation are to control microorganisms by killing them and their spores, by control their
enzymes and control all physical sources that provide deterioration in milk.
Table 1
Raw side Processing Packaging and distribution
Receiving Pasteurization By filling machines
Storage Sterilization Delivered to market
Dehydration Homes and refrigerator
As this process is time-consuming and laborious so chemicals also added to preserve milk products, for example,
acids organic & inorganic acids, antimicrobial agents, antioxidants, and other compounds like these are added. Due
to their adverse effect on human health restricted the use of chemical method.[5]
Methods for preservation of milk and dairy products
Biopreservatives play an important role due to their advantageous effects on health as compared to chemical
preservatives. Different types of microorganisms are classified and studied by researchers to estimate beneficial
uses for preservation.[6], [7]
The role of lactic acid bacteria in preservation
Lactic acid bacteria (LAB) LAB is generally included Lactococcus, Streptococcus, Lactobacillus, Pediococcus,
Leuconostoc, Enterococcus, Carnobacterium, Aerococcus, Oenococcus, Tetragenococcus, and Vagococcus. All
these micro-organisms are Gram-positive, nonmotile, non-spore forming, rod- and coccus-shaped organisms and
are able for fermentation of carbohydrates. The main product obtained as a result of fermentation is lactic acid. The
composition of the LAB contains fewer proportions of G+C contents in their DNA. The basic function of Lactic
Acid Bacteria in food fermentation and processing is like GRAS (generally recognized safe). The LAB can be used
for the production of different fermented products of dairy Major compounds produced by LAB for fermentation
are organic acids, hydrogen peroxide, and bacteriocins. Additionally, Lactic Acid Bacteria can be used for the
production of probiotics. The application of antimicrobial producing lactic acid bacteria (LAB)[8] for the
manufacture of dairy products, which can be used into fermented or non fermented milk and dairy products, help
for a processing advantage to improve safety and increase the quality of dairy products, providing an additional
5. Middle East Journal of Applied Science & Technology (MEJAST)
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76 | P a g e ISSN (Online): 2582- 0974 Website: www.mejast.com
hurdle to less the likelihood of food-borne diseases. These peptides are considered natural biopreservatives and
their potential application in the food industry provides great interest. [15] as biopreservative: Bacteriocins defined
as peptides that are synthesized from bacteria that slow down & destroy other related or unrelated microorganisms
to save the Food. Bacteriocins are classified into 3 major classes on the base of their biosynthetic action and
activity.
Class-1 tiny post-translationally customized peptides
Class-2 unmodified bacteriocins9
Class-3 large peptides
Bacteriocins have been used as biopreservative by different methods either alone or combine with other methods
like in hurdle technique. The recent application of bacteriocins into dairy food to control the pathogens includes the
food with lactic acid bacteria that cause to produce bacteriocins. Mostly dairy products which made from
pasteurized milk, conserved at refrigerator temperature allow the enlargement of bacteria such as L.
monocytogenes. So infectivity can happen in later stages of processing of dairy products. Bacteriocins are also used
for other purposes like food fermentation, improve flavors and cheese ripening.[9] These also help to improve the
safety of dairy products by using different Strains combinations of different preservation methods that provide high
protection than the single strain. These bacteriocins helpful for the prevention and reduction of intestinal pathogens
produce probiotics that have the ability to survive in GIT may be advantageous. [18]
There are some types of bacteriocin that are used for the prevention of milk-borne pathogens like
Nisin
The bacteriocin nisin can be classified as lantibiotic and the most utilized and commercially available bacteriocins.
These are approved as a food preservative and are recognized the safest by the World Health Organization (WHO)
Experts Committee on Food preservatives. Nisin has an antimicrobial activity which is next to for Gram-positive
bacteria as well as Lactic Acid Bacteria, pathogens like Listeria and Staphylococcus, and the spore-forming
bacteria, Bacillus, and others. One of the most important applications of nisin was to prevent the late blowing in
dairy product cheese caused due to gas-producing Clostridium spp. It has been of great interest to use new
bacteriocins with a wide range of antibacterial activity, stable in different food varieties, tolerable to high
temperature and resistant to proteolytic enzymes.[2]
Pediocin
These classified as ll. Bacteriocins and commercially available for the preservation of dairy products these
bacteriocins are more effective than other classes. They are stable in aqueous solutions, pH resistant and have little
impact on freezing and boiling[10].
Lacticins
lacticins are formed from convinced strains of Lc. Latics and consist of lacticins 3147 and lactic in 481. A lacticins
3147 powder preparation was effective for control of Listeria and Bacillus in infant milk formulation, natural
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yogurt, cottage cheese, and other dairy products. However, the application of lactic in food not likes to ensure the
complete eradication of pathogens such as L. monocytogenes and others.[8], [11]
Enterocins
Enterocins are strains that evolve from enterococci and are safe to use in food applications, but these are associated
with infectious microorganisms in humans and other living organisms. To use enterococci for food purposes their
purified form is available and suitable for food intake. They become active against foodborne pathogens and help to
prevent the growth of other microorganisms.[17]
The elevated cost of bacteriocin separation and distillation also confines the commercial discovery of new
bacteriocins. In adding, the restrictive food legislation of the physical condition regulatory authorities limit the
support of new bacteriocins as food preservatives and, as a consequence, only two bacteriocins (nisin and pediocin)
are commercially accessible[12]
Utility of enterococci to preserve dairy products
Enterococci were described for the first time from scientist Thiercelin in 1899 and genus Enterococcus was
proposed by Thiercelin and Jouhaud in 1903. Presence of enterococci in milk and dairy products are beneficial by
contributing to produce unique and emerging by-products, by protecting against diverse spoilers, and as probiotics.
Due to their adverse nature, heat resistance and adaptation to the different substrate and environmental conditions,
they can grow during freezing and survive after the pasteurization of milk and its products. So, enterococci are a
part of raw and pasteurized milk. More importantly, in cheeses, such as Mozzarella, Cheddar, enterococci are the
major microorganisms in the completely ripened product High levels of contaminating enterococci could produce
to deterioration of sensory products in some cheeses but they also play the important role in cheese ripening and
aroma development. Safe and commercially available strains of enterococci are use in food and as probiotics and
they should possess neither any virulence factors, nor should be able to obtain an antibiotic resistance gene. [16]
BACTERIOPHAGE AS BIOPRESERVATIVE
Bacteriophages or phages are the most widely found microorganisms on planet earth and widespread on foods of
different origins. These are viruses that specialize to infect and multiply in bacteria and are harmless due to host
specific to humans and other living organisms. In bio-preservation, bacteriophages can work as symbiotic an
association with fermenting organisms during fermentation. It is a very effective method for the preparation of food
processing and reduces effectively the like Salmonella in cheddar production Endolysins. Endolysins are called as
phage lysins which are referred to as phage-encoded peptidoglycan hydrolases and employed from majority of
bacteriophages to enzymatically degrade the peptidoglycan layer of the host bacterium. Bacteriophages are also
utilizing the endolysins at each end of their replication cycle for degradation, of the peptidoglycan of the bacterial
host. Endolysins are good antimicrobials due to the absence of an outer membrane covering in the Gram-positive
bacterial cell wall. In bio-preservation, bacteriophages work symbiotically with fermentative microorganisms
during fermentation. It is the most effective method to prepare food processing and fewer effects like Salmonella in
cheddar cheese, S. aureus growth in curd manufacturing and complete eradication of Listeria monocytogenes
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during ripened formation and storage of acid coagulation and semi-hard cheeses. It was also inhibition of
Enterobacter sakazakii for reconstituted infant formula milk. [14]
Endolysins
Endolysins are also good antimicrobial agents due to the absence of an outer membrane in the Gram-positive
bacterial cell wall. It is easily accessible to peptidoglycan. Endolysins usually have narrow spectrum lytic activity
and less restricted to phage host bacterial activity. The role of endolysins in milk bio-preservation is still in
seniority. But there are many endolysins are isolated that work against different foodborne pathogens. The good
thing in this regard is that no-existence of resistance against endolysins now date. It is suggested by several
researchers now that transgenic cows expressing more endolysins that have low chances of mastitis and S. aureus
milk contamination. Endolysins are also having a role in dairy processing, particularly in endolysins to destroy S.
aureus in pasteurized milk. [14]
CONCLUDING REMARKS
Major, aim of dairy trade is to produce dairy foodstuffs with more nutrition and fitness enhancing property. This
review explains all the aspects related to the recent trends for using bacteriocins producing bacteria and
bacteriocins in dairy products. Pasteurization and refrigeration are important to control pathogens but restricted due
to the presence of species that survive after this process so it is also the need of time to discover novel bacteriocins
that having unique properties for application in dairy foods. Concentrated culture of bacteriocin is more efficient as
compared with the direct addition of cultures. The starter culture should be able to produce bioactive metabolites.
The foremost imperfection linked with this function that the lack of compatibility of strains and other cultures for
the fermentation of dairy products. But biopreservative have a promising role in food preservation and safety.
Genatically modified Bacteriophages helpful for preservation, but their safety should be proper for selected as
biopreservative agent. Some lactic acid bacteria are of great importance in traditional cheese formation from raw
milk. The use of lactic acid bacteria is functional starter culture in dairy products like in yogurt and ice-cream.
These lactic acid bacteria have positive effect like anti obesity and anti diabetes. Bacteriocins, enterococci,
Bacteriophages, endolysins, LAB these all biopreservative have major role and applications in improving food
safety.
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