dairy plant operations like Preparation of pasteurised milk, SMP, ETP or waste treatment in dairy plant. This is about concerned dairy plant OMFED, Odisha.
dairy plant operations like Preparation of pasteurised milk, SMP, ETP or waste treatment in dairy plant. This is about concerned dairy plant OMFED, Odisha.
It is all about meat defects called PSE and DFD meat. Terminology used are Ultimate pH, Normal meat, Lactic acid, meat animal, surface water. In this slide definition, incidence, effect, and prevention is introduced.
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRYfstj
High-pressure processing (HPP) is a novel, non-thermal food processing technology. Processing of foods by this method offers an alternative to thermal processing as it is carried out near the ambient temperature, thus, eliminating the adverse effects of heat and keeps the sensory and nutritional attributes of the food fresh like. This paper outlines the salient principles of the high pressure processing, equipment available, microbial inactivation mechanisms, applications of high pressure in the processing of dairy products, effect of pressure treatment on the milk constituents and further research needs for adaptation of the process in the dairy industry.
Forage Fermentation: How to Make Good SilageDAIReXNET
Dr. Limin Kung of the University of Delaware presented this information for DAIReXNET on February 17, 2014. The recorded webinar can be found at http://www.extension.org/pages/15830/archived-dairy-cattle-webinars#.UwPQJc4gvZc.
It is all about meat defects called PSE and DFD meat. Terminology used are Ultimate pH, Normal meat, Lactic acid, meat animal, surface water. In this slide definition, incidence, effect, and prevention is introduced.
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRYfstj
High-pressure processing (HPP) is a novel, non-thermal food processing technology. Processing of foods by this method offers an alternative to thermal processing as it is carried out near the ambient temperature, thus, eliminating the adverse effects of heat and keeps the sensory and nutritional attributes of the food fresh like. This paper outlines the salient principles of the high pressure processing, equipment available, microbial inactivation mechanisms, applications of high pressure in the processing of dairy products, effect of pressure treatment on the milk constituents and further research needs for adaptation of the process in the dairy industry.
Forage Fermentation: How to Make Good SilageDAIReXNET
Dr. Limin Kung of the University of Delaware presented this information for DAIReXNET on February 17, 2014. The recorded webinar can be found at http://www.extension.org/pages/15830/archived-dairy-cattle-webinars#.UwPQJc4gvZc.
Het geheim achter een geslaagde verandering ligt vooral in de aanpak. Dit wordt door diverse onderzoeken bevestigd. Bovenaan de lijst van oorzaken waarom een verandering niet slaagt staat altijd iets van "user Involvement" of "No transparancy". Deze slideshare is een voorbeeld van hoe de aanpak kan zijn. Het beste is om zelf te ervaren hoe een succesvolle verandering tot stand komt. Op verzoek komen we graag langs om dat te demonstreren