This document discusses the application of high pressure processing (HPP) in the dairy industry. HPP is a non-thermal pasteurization method that kills microbes while retaining the organoleptic and nutritional attributes of food. It has several applications in dairy including milk homogenization, emulsion production like chocolate milk, cheese production, and processing of dairy wastewater to recover proteins and lactose. HPP is presented as an alternative to thermal processing for applications like pasteurization and sterilization that cause nutritional and quality losses. The document provides examples of HPP use in emulsification, wastewater fractionation, and cheese production through ultrafiltration. It concludes that HPP will allow for the production of safer, healthier
This document provides an overview of the production, structure, composition, properties, and functional characteristics of starches from maize, cassava, wheat, potato, and rice. It discusses the production processes and chemical makeup of each starch type. Key differences between the starches are attributed to variations in amylose and amylopectin content and structure, as well as granular organization, lipid, protein, and mineral content. Worldwide starch production in 2012 was estimated to be 75 million tons, with maize, cassava, wheat and potato being the primary sources.
The document outlines new post-graduate curricula and syllabi for dairy technology programs, including restructured courses with a new focus on traditional and value-added dairy products, membrane processing, and product monitoring. It provides details on the revised course structures, titles, contents, and credit hours. Additional infrastructure and faculty training will be needed to implement the new curricula focusing on emerging technologies.
Study on physicochemical and microbial quality of available raw, pasteurized ...IJSIT Editor
The document analyzes the microbial quality of raw, pasteurized, and UHT milk samples in Bangladesh during preservation. Testing found that the total viable bacterial count (TVC) and coliform count increased over time for all milk samples. Specifically:
- The initial TVC in raw milk was 5.49±0.69 log cfu/ml and increased to 6.25±0.10 log cfu/ml after 6 days.
- For pasteurized milk, the initial TVC was 4.43±0.17 log cfu/ml and increased to 5.92±0.05 log cfu/ml after 6 days.
- UHT milk samples showed an
DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)BApoorvaNimalan
The document summarizes an internship presentation at Tulya Food Products Private Limited. It describes the company's milk processing operations, including laboratory tests conducted on raw milk, such as testing for bacterial contamination and fat and solid content. It explains the various processing steps like clarification, homogenization, pasteurization, and fortification. The final products made from milk are listed as cheese, butter, curd and others. It also provides details about the effluent treatment plant used to purify waste water from the dairy operations through multiple steps like aeration, neutralization and biological degradation before the treated water is filtered and safe for release.
ND Pharma & Biotech develops a product called PreserFood TM ®, which is added to milk to preserve it for up to 42 days by inhibiting bacterial growth. The compound is made from a nonessential amino acid and hydroxytyrosol from olives. It improves milk flavor and extends shelf life without needing preservatives. PreserFood TM ® allows milk to stay fresh longer while maintaining nutritional quality.
The document is an analysis report from the Egyptian Center for Studies of Export & Import on the global dairy products industry and international dairy markets. It includes sections on dairy terminology and abbreviations, the major dairy products traded internationally, domestic dairy policies in key markets, dairy trading nations, the dairy markets review and outlook, and tables on milk, cheese and butter production for selected countries. The report provides an overview of the current state of the global dairy industry and international dairy trade.
UHT treatment involves heating milk to 135-150°C for a short time to achieve commercial sterility. This review summarizes the effects of UHT treatment on milk nutrients. Some nutrients like whey proteins and certain vitamins are reduced by UHT processing. Lactose undergoes isomerization to lactulose. Fat and minerals are largely unaffected. Overall, UHT treatment preserves milk for longer shelf life but can reduce some heat-sensitive nutrients.
This document discusses the role of microbes in the dairy industry. It begins by introducing various fermented dairy products that are produced using microbial strains, such as yogurt and cheese. Yogurt is produced through the fermentation of milk by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. Cheese production involves the coagulation of milk proteins through acidification by lactic acid bacteria or addition of rennet. The document then discusses other fermented dairy products globally such as curd, kefir, and kumis and the microbes involved in their production. It concludes by noting the role of microbial enzymes in developing flavors in fermented
This document provides an overview of the production, structure, composition, properties, and functional characteristics of starches from maize, cassava, wheat, potato, and rice. It discusses the production processes and chemical makeup of each starch type. Key differences between the starches are attributed to variations in amylose and amylopectin content and structure, as well as granular organization, lipid, protein, and mineral content. Worldwide starch production in 2012 was estimated to be 75 million tons, with maize, cassava, wheat and potato being the primary sources.
The document outlines new post-graduate curricula and syllabi for dairy technology programs, including restructured courses with a new focus on traditional and value-added dairy products, membrane processing, and product monitoring. It provides details on the revised course structures, titles, contents, and credit hours. Additional infrastructure and faculty training will be needed to implement the new curricula focusing on emerging technologies.
Study on physicochemical and microbial quality of available raw, pasteurized ...IJSIT Editor
The document analyzes the microbial quality of raw, pasteurized, and UHT milk samples in Bangladesh during preservation. Testing found that the total viable bacterial count (TVC) and coliform count increased over time for all milk samples. Specifically:
- The initial TVC in raw milk was 5.49±0.69 log cfu/ml and increased to 6.25±0.10 log cfu/ml after 6 days.
- For pasteurized milk, the initial TVC was 4.43±0.17 log cfu/ml and increased to 5.92±0.05 log cfu/ml after 6 days.
- UHT milk samples showed an
DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)BApoorvaNimalan
The document summarizes an internship presentation at Tulya Food Products Private Limited. It describes the company's milk processing operations, including laboratory tests conducted on raw milk, such as testing for bacterial contamination and fat and solid content. It explains the various processing steps like clarification, homogenization, pasteurization, and fortification. The final products made from milk are listed as cheese, butter, curd and others. It also provides details about the effluent treatment plant used to purify waste water from the dairy operations through multiple steps like aeration, neutralization and biological degradation before the treated water is filtered and safe for release.
ND Pharma & Biotech develops a product called PreserFood TM ®, which is added to milk to preserve it for up to 42 days by inhibiting bacterial growth. The compound is made from a nonessential amino acid and hydroxytyrosol from olives. It improves milk flavor and extends shelf life without needing preservatives. PreserFood TM ® allows milk to stay fresh longer while maintaining nutritional quality.
The document is an analysis report from the Egyptian Center for Studies of Export & Import on the global dairy products industry and international dairy markets. It includes sections on dairy terminology and abbreviations, the major dairy products traded internationally, domestic dairy policies in key markets, dairy trading nations, the dairy markets review and outlook, and tables on milk, cheese and butter production for selected countries. The report provides an overview of the current state of the global dairy industry and international dairy trade.
UHT treatment involves heating milk to 135-150°C for a short time to achieve commercial sterility. This review summarizes the effects of UHT treatment on milk nutrients. Some nutrients like whey proteins and certain vitamins are reduced by UHT processing. Lactose undergoes isomerization to lactulose. Fat and minerals are largely unaffected. Overall, UHT treatment preserves milk for longer shelf life but can reduce some heat-sensitive nutrients.
This document discusses the role of microbes in the dairy industry. It begins by introducing various fermented dairy products that are produced using microbial strains, such as yogurt and cheese. Yogurt is produced through the fermentation of milk by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. Cheese production involves the coagulation of milk proteins through acidification by lactic acid bacteria or addition of rennet. The document then discusses other fermented dairy products globally such as curd, kefir, and kumis and the microbes involved in their production. It concludes by noting the role of microbial enzymes in developing flavors in fermented
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
it include a summary for stater culture (Def, types, application, factors) beside the fermented dairy products as yogurt including its manufacture . the lecture was presented 27.2.2020
Influence of variable water-soluble soy extract and inulin contents on the rh...IJERA Editor
The present study aimed to evaluate the influences of the partial substitution of caprine milk for water-soluble
soy extract (WSSE) and the addition of inulin on the rheological, technological and sensory properties of grapeflavored
yogurt-like beverages. For this purpose, a Central Composite Design (CCD) in conjunction with
Response Surface Methodology (RSM) was employed. WSSE and inulin influenced the overall acceptability of
the product, whereas syneresis, water holding capacity and rheological properties (the consistency index and the
flow behavior index) were influenced only by the WSSE content. RSM was shown to be an adequate statistical
tool that can be used for the development of formulations with specified properties in the range of the ingredient
concentrations studied.
Application of enzymes in food industriessadiasiddiqa3
Enzymes are important biocatalysts used widely in the food industry. They perform specific reactions that are essential for food production and processing. Enzymes are used in industries like baking, dairy, brewing, meat, and beverages to improve quality attributes like texture, color, and flavor. They can enhance qualities like freshness in bakery products or clarity in fruit juices. The use of enzymes can lower production costs while reducing waste and energy usage compared to traditional chemical processes. They also cause less environmental pollution as they are biodegradable and reusable. Common food enzymes include amylases, proteases, pectinases, and lactases.
PROCESS OF EXTRACTION OF LACTOPEROXIDASE PROTEIN FROM YOGURT WHEYAin Nur Syazwani
This document provides information about extracting lactoperoxidase protein from yogurt whey. It begins with an introduction to lactoperoxidase and its properties. It then discusses the market survey and potential applications. A process flow diagram is presented, showing the upstream and downstream processing steps. Key steps include centrifugation, homogenization, fermentation, microfiltration, ion exchange chromatography, and spray drying. Section 1 discusses pre-treatment including milk standardization. Section 2 covers downstream processing, comparing methods for separating insolubles like ion exchange, microfiltration, and ultrafiltration, selecting microfiltration for this project.
1. The document describes a process for converting potato waste into high purity lactic acid through a series of steps including starch separation, liquefaction, saccharification, fermentation, purification, and concentration.
2. Key steps include using alpha-amylase and glucoamylase enzymes to break down starch into glucose, fermenting the glucose with lactic acid bacteria to produce lactic acid, and then purifying the lactic acid through extraction and electrodialysis.
3. The purified lactic acid can then be used to produce polylactic acid (PLA), a biodegradable plastic with various applications.
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
Yogurt is a diary product widely used by the present generation in their daily diets. you probably don't give much thought to buying yogurt in the store. You have your favorite brand, or maybe you like trying new varieties each week; either way, you just grab it and go.
It is easy to take yogurt for granted, but this delicious dairy product has a long and storied history that started way before the convenience of commercialized yogurt. Read on to discover its surprising origins in ancient civilizations and how it started being mass-produced.
The document discusses the role of microorganisms in milk fermentation. It describes the composition of milk, including the varying percentages of milk fat, lactose, and milk protein in different mammals. It then focuses on the microorganisms involved in milk fermentation, particularly lactic acid bacteria which are important in the fermentation process. Starter cultures including various lactic acid bacteria are used to control and standardize fermentation. Fermentation provides benefits like food preservation, safety enhancement, and nutritional value improvement.
The document discusses research on whey protein. It begins with an introduction on whey protein and its composition. The novelty of the research is extracting protein from whey waste. The purpose is to structurally analyze separated whey protein. Key points discussed include the status of whey protein research, its composition and properties. Methods used in the research include determining chemical composition, infrared spectroscopy, and thin layer chromatography to analyze amino acids. Results showed the chemical analysis of whey and extracted protein as well as protein structure determination.
1) The study evaluated the microbial quality of raw milk, pasteurized milk, and Zabadi baladi (a fermented milk) after the addition of fennel honey at various concentrations during refrigerated storage.
2) Results showed that the addition of honey, especially at 10%, reduced bacterial counts and increased acidity levels in the milk products, extending their shelf life.
3) Consumer testing found that samples with 1-5% honey addition were the most acceptable, suggesting honey can be used to naturally preserve and improve the quality of milk products.
This document discusses the uses of enzymes in various food industries. It describes how enzymes are used in bakery to facilitate dough handling and fermentation. It also explains how enzymes aid brewers in shortening production time and improving extraction yield and fermentation. The document outlines how the enzymes alpha-amylase and glucoamylase are used to break down corn starch into glucose to produce corn syrup. Finally, it provides examples of how enzymes like lactase, catalases, rennet, and lipases are used in dairy applications such as producing lactose-free milk, preserving natural milk enzymes in cheese, coagulating milk during cheese production, and giving characteristic flavors to cheeses.
Food processing, composition of milk, microorganism present, Different type of adulteration test (sugar, starch, Salt, urea), biochemical test (organoleptic, clot on boiling, alcohol, lactometer, fat determination, protein determination), different type of pasteurization, processing, spray drying, Standards of PFA, FSSAI, BIS (profile and regulations) & non food application of milk.
Laboratory Manual Quality Control of Milk: Quality Control of MilkMohit Jindal
This document provides information on monitoring the components of normal milk and its quality control. It discusses milk sampling procedures and tests that can be used to analyze the fat, solids, protein, lactose, acidity levels and other components of milk. These include organoleptic tests, alcohol tests, Gerber butterfat test, lactometer test, freezing point determination test and more. The document also covers monitoring for common chemical adulterants like cane sugar, urea, formalin and monitoring the hygienic status using tests like resazurin reduction test, methylene blue reduction test, and measuring coliform count, standard plate count and somatic cell count.
This document provides information on the traditional and industrial methods for producing Dahi (Indian curd) and Misti Dahi (sweetened fermented milk). In the traditional method for Dahi, milk is boiled and cooled then cultured with the previous day's curd and left to ferment overnight. For Misti Dahi, milk is heated for longer with sugar added to produce a caramelized brown color and flavor. Industrially, ingredients are standardized and pasteurized before culturing and packaging under controlled temperature conditions for longer shelf life. Misti Dahi has a higher sugar content which allows for storage of 12 days at refrigeration versus 2 days at room temperature.
This document provides an introduction and overview of a feasibility study for the production of probiotic yogurt in Mongolia. It includes three chapters that discuss: 1) Mongolian sour milk products and classification of lactic acid bacteria; 2) research materials and methods; and 3) results including isolation of lactic acid bacteria from probiotic yogurt and determination of their probiotic properties. The study aims to evaluate lactic acid bacteria isolated from traditional Mongolian dairy for their potential use in probiotic dairy production.
The document summarizes the process of making yogurt and other fermented beverages like beer and wine. It discusses the steps of adjusting milk composition, pasteurizing, homogenizing, incubating with cultures, packaging, and quality control for yogurt. For beer and wine, it describes extracting sugars from grains or grapes, adding yeast to ferment sugars into alcohol, and techniques like distillation to increase alcohol concentration. Key enzyme and microbial processes are outlined, and optimal temperatures and pH levels discussed.
Enzyme technology is concerned with applying enzymes in industry, agriculture, and medicine. Enzymes are biological catalysts that are specific and efficient, allowing them to operate under mild conditions. This specificity and efficiency make enzymes useful for industrial applications over inorganic catalysts. Many industrial processes now isolate enzymes from microorganisms to use as pure sources. Enzymes are widely used across various industries such as food processing, brewing, textiles, and more due to their ability to carry out reactions under mild conditions with high specificity.
Role of immobilized Enzymes in Food industryJasmineJuliet
Immobilization techniques, Immobilization techniques in food industry, Immobilized Enzymes, Need for immobilization, Role of immobilized Enzymes in Food Industry, Methods of immobilization, Production of lactose free milk, Production of High Fructose corn syrups, Production of Juice in industry level by Immobilized enzymes of Pectinase, Meat tenderization by immobilized Enzymes, Immobilized Amino acylase, immobilized glucose isomerase, immobilized pectinase, Immobilized alkaline phosphatase.
Impact of non-processing technology in dairy products for microbial safety | ...FoodresearchLab
Dairy products, especially milk is highly perishable as it contains ample nutrition and high in moisture content for the microorganism to grow and multiply.
1.Pulsed electric Field (PEF)
2.High Pressure Processing (HPP)
3.Ultrasound (US)
4.Plasma and low plasma Technology (PT)
To Read More : https://bit.ly/2UX13af
This document provides information about an upcoming conference on functional dairy enzymes. The conference will cover the role of enzymes in dairy products, including their role in cheese production and shelf-life extension of liquid dairy. It will also discuss innovative enzyme strategies to improve the functionality of milk proteins, fats, and carbohydrates. The conference aims to bring together experts from academia and industry to share the latest research on dairy enzymes and their applications. Several key speakers are listed who will present on topics like enzymes and dairy starter cultures, enzymatic modification of milk lipids and proteins, and the production of lactose derivatives.
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
it include a summary for stater culture (Def, types, application, factors) beside the fermented dairy products as yogurt including its manufacture . the lecture was presented 27.2.2020
Influence of variable water-soluble soy extract and inulin contents on the rh...IJERA Editor
The present study aimed to evaluate the influences of the partial substitution of caprine milk for water-soluble
soy extract (WSSE) and the addition of inulin on the rheological, technological and sensory properties of grapeflavored
yogurt-like beverages. For this purpose, a Central Composite Design (CCD) in conjunction with
Response Surface Methodology (RSM) was employed. WSSE and inulin influenced the overall acceptability of
the product, whereas syneresis, water holding capacity and rheological properties (the consistency index and the
flow behavior index) were influenced only by the WSSE content. RSM was shown to be an adequate statistical
tool that can be used for the development of formulations with specified properties in the range of the ingredient
concentrations studied.
Application of enzymes in food industriessadiasiddiqa3
Enzymes are important biocatalysts used widely in the food industry. They perform specific reactions that are essential for food production and processing. Enzymes are used in industries like baking, dairy, brewing, meat, and beverages to improve quality attributes like texture, color, and flavor. They can enhance qualities like freshness in bakery products or clarity in fruit juices. The use of enzymes can lower production costs while reducing waste and energy usage compared to traditional chemical processes. They also cause less environmental pollution as they are biodegradable and reusable. Common food enzymes include amylases, proteases, pectinases, and lactases.
PROCESS OF EXTRACTION OF LACTOPEROXIDASE PROTEIN FROM YOGURT WHEYAin Nur Syazwani
This document provides information about extracting lactoperoxidase protein from yogurt whey. It begins with an introduction to lactoperoxidase and its properties. It then discusses the market survey and potential applications. A process flow diagram is presented, showing the upstream and downstream processing steps. Key steps include centrifugation, homogenization, fermentation, microfiltration, ion exchange chromatography, and spray drying. Section 1 discusses pre-treatment including milk standardization. Section 2 covers downstream processing, comparing methods for separating insolubles like ion exchange, microfiltration, and ultrafiltration, selecting microfiltration for this project.
1. The document describes a process for converting potato waste into high purity lactic acid through a series of steps including starch separation, liquefaction, saccharification, fermentation, purification, and concentration.
2. Key steps include using alpha-amylase and glucoamylase enzymes to break down starch into glucose, fermenting the glucose with lactic acid bacteria to produce lactic acid, and then purifying the lactic acid through extraction and electrodialysis.
3. The purified lactic acid can then be used to produce polylactic acid (PLA), a biodegradable plastic with various applications.
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
Yogurt is a diary product widely used by the present generation in their daily diets. you probably don't give much thought to buying yogurt in the store. You have your favorite brand, or maybe you like trying new varieties each week; either way, you just grab it and go.
It is easy to take yogurt for granted, but this delicious dairy product has a long and storied history that started way before the convenience of commercialized yogurt. Read on to discover its surprising origins in ancient civilizations and how it started being mass-produced.
The document discusses the role of microorganisms in milk fermentation. It describes the composition of milk, including the varying percentages of milk fat, lactose, and milk protein in different mammals. It then focuses on the microorganisms involved in milk fermentation, particularly lactic acid bacteria which are important in the fermentation process. Starter cultures including various lactic acid bacteria are used to control and standardize fermentation. Fermentation provides benefits like food preservation, safety enhancement, and nutritional value improvement.
The document discusses research on whey protein. It begins with an introduction on whey protein and its composition. The novelty of the research is extracting protein from whey waste. The purpose is to structurally analyze separated whey protein. Key points discussed include the status of whey protein research, its composition and properties. Methods used in the research include determining chemical composition, infrared spectroscopy, and thin layer chromatography to analyze amino acids. Results showed the chemical analysis of whey and extracted protein as well as protein structure determination.
1) The study evaluated the microbial quality of raw milk, pasteurized milk, and Zabadi baladi (a fermented milk) after the addition of fennel honey at various concentrations during refrigerated storage.
2) Results showed that the addition of honey, especially at 10%, reduced bacterial counts and increased acidity levels in the milk products, extending their shelf life.
3) Consumer testing found that samples with 1-5% honey addition were the most acceptable, suggesting honey can be used to naturally preserve and improve the quality of milk products.
This document discusses the uses of enzymes in various food industries. It describes how enzymes are used in bakery to facilitate dough handling and fermentation. It also explains how enzymes aid brewers in shortening production time and improving extraction yield and fermentation. The document outlines how the enzymes alpha-amylase and glucoamylase are used to break down corn starch into glucose to produce corn syrup. Finally, it provides examples of how enzymes like lactase, catalases, rennet, and lipases are used in dairy applications such as producing lactose-free milk, preserving natural milk enzymes in cheese, coagulating milk during cheese production, and giving characteristic flavors to cheeses.
Food processing, composition of milk, microorganism present, Different type of adulteration test (sugar, starch, Salt, urea), biochemical test (organoleptic, clot on boiling, alcohol, lactometer, fat determination, protein determination), different type of pasteurization, processing, spray drying, Standards of PFA, FSSAI, BIS (profile and regulations) & non food application of milk.
Laboratory Manual Quality Control of Milk: Quality Control of MilkMohit Jindal
This document provides information on monitoring the components of normal milk and its quality control. It discusses milk sampling procedures and tests that can be used to analyze the fat, solids, protein, lactose, acidity levels and other components of milk. These include organoleptic tests, alcohol tests, Gerber butterfat test, lactometer test, freezing point determination test and more. The document also covers monitoring for common chemical adulterants like cane sugar, urea, formalin and monitoring the hygienic status using tests like resazurin reduction test, methylene blue reduction test, and measuring coliform count, standard plate count and somatic cell count.
This document provides information on the traditional and industrial methods for producing Dahi (Indian curd) and Misti Dahi (sweetened fermented milk). In the traditional method for Dahi, milk is boiled and cooled then cultured with the previous day's curd and left to ferment overnight. For Misti Dahi, milk is heated for longer with sugar added to produce a caramelized brown color and flavor. Industrially, ingredients are standardized and pasteurized before culturing and packaging under controlled temperature conditions for longer shelf life. Misti Dahi has a higher sugar content which allows for storage of 12 days at refrigeration versus 2 days at room temperature.
This document provides an introduction and overview of a feasibility study for the production of probiotic yogurt in Mongolia. It includes three chapters that discuss: 1) Mongolian sour milk products and classification of lactic acid bacteria; 2) research materials and methods; and 3) results including isolation of lactic acid bacteria from probiotic yogurt and determination of their probiotic properties. The study aims to evaluate lactic acid bacteria isolated from traditional Mongolian dairy for their potential use in probiotic dairy production.
The document summarizes the process of making yogurt and other fermented beverages like beer and wine. It discusses the steps of adjusting milk composition, pasteurizing, homogenizing, incubating with cultures, packaging, and quality control for yogurt. For beer and wine, it describes extracting sugars from grains or grapes, adding yeast to ferment sugars into alcohol, and techniques like distillation to increase alcohol concentration. Key enzyme and microbial processes are outlined, and optimal temperatures and pH levels discussed.
Enzyme technology is concerned with applying enzymes in industry, agriculture, and medicine. Enzymes are biological catalysts that are specific and efficient, allowing them to operate under mild conditions. This specificity and efficiency make enzymes useful for industrial applications over inorganic catalysts. Many industrial processes now isolate enzymes from microorganisms to use as pure sources. Enzymes are widely used across various industries such as food processing, brewing, textiles, and more due to their ability to carry out reactions under mild conditions with high specificity.
Role of immobilized Enzymes in Food industryJasmineJuliet
Immobilization techniques, Immobilization techniques in food industry, Immobilized Enzymes, Need for immobilization, Role of immobilized Enzymes in Food Industry, Methods of immobilization, Production of lactose free milk, Production of High Fructose corn syrups, Production of Juice in industry level by Immobilized enzymes of Pectinase, Meat tenderization by immobilized Enzymes, Immobilized Amino acylase, immobilized glucose isomerase, immobilized pectinase, Immobilized alkaline phosphatase.
Impact of non-processing technology in dairy products for microbial safety | ...FoodresearchLab
Dairy products, especially milk is highly perishable as it contains ample nutrition and high in moisture content for the microorganism to grow and multiply.
1.Pulsed electric Field (PEF)
2.High Pressure Processing (HPP)
3.Ultrasound (US)
4.Plasma and low plasma Technology (PT)
To Read More : https://bit.ly/2UX13af
This document provides information about an upcoming conference on functional dairy enzymes. The conference will cover the role of enzymes in dairy products, including their role in cheese production and shelf-life extension of liquid dairy. It will also discuss innovative enzyme strategies to improve the functionality of milk proteins, fats, and carbohydrates. The conference aims to bring together experts from academia and industry to share the latest research on dairy enzymes and their applications. Several key speakers are listed who will present on topics like enzymes and dairy starter cultures, enzymatic modification of milk lipids and proteins, and the production of lactose derivatives.
Plant-based milk alternative refers to non-dairy vegan milk made from breakdown of plant material like cereals, legumes oilseeds, nuts that are extracted in water and further homogenized to provide a creamy mouth feel along with flavor and aroma. It is a fast growing segment in the newer food product development category. Plant sources like almonds, soy, cashew, rice are utilized due to the nutritional properties of these sources for preparation of plant-based milk which is lactose-free, cholesterol free and low in calories. Dairy milk allergy, lactose intolerance, hormonal imbalance, calorie concern and more preference to vegan diets has influenced consumers towards choosing plant-based milk alternatives and it serves as an inexpensive and sustainable alternative to dairy milk. New and advanced non-thermal processing technologies are being developed for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability. Plant-based milk alternatives is a major research area in food science and technology and widely investigated through the development of advanced processing, technological interventions and fortification techniques for developing a nutritionally complete product with high overall acceptability.
Starter cultures are microorganisms used to initiate fermentation processes and produce desirable qualities in fermented foods. They are selected based on their ability to produce acids that preserve foods while inhibiting spoilage. Factors like antibiotics, bacteriophages, residual detergents and disinfectants can inhibit starter cultures and negatively impact food quality. Proper selection and handling of starter cultures is important for producing foods with consistent quality through controlled fermentation.
Application of ultrafiltration technique for the quality improvement of dahi ...Ganga Sahay Meena
This document describes a study on using ultrafiltration techniques to improve the quality of dahi, a fermented milk product from India. Ultrafiltered buffalo milk with varying protein levels was used to produce dahi. Dahi made from ultrafiltered milk showed increased firmness, stickiness, sensory scores and decreased whey separation compared to the control dahi made without ultrafiltration. Principal component analysis revealed that protein content was positively correlated with attributes like firmness while negatively correlated with whey separation. Overall, ultrafiltration improved the quality attributes of dahi by increasing the protein levels in milk.
This document discusses pasteurization of milk. It begins with definitions of pasteurization from international organizations. It then provides a brief history of pasteurization dating back to the 11th century. The document outlines the main reasons for milk pasteurization including safety, shelf life, and flavor preservation. It describes the most common pasteurization methods: low-temperature long-time (LTLT) batch pasteurization, high-temperature short-time (HTST) flash pasteurization, and ultra-high temperature (UHT) pasteurization. It also discusses pathogens commonly found in raw milk and concludes with references.
Valorization of Cheese whey To “Bio”-value added food Products with Industria...AI Publications
Cheese whey is a by-product liquid stream that is produced during cheese or casein production process after casein coagulation by enzymes and/or acids. Milk production and processing is increasing continuously, with cheese making being the most abundant dairy product. Thinking that surplus CW’s biochemical oxygen demand (BOD5) varies from 35.000 to 55.000 mg O2/L and the total worldwide production is estimated at about 180 to 190 million tons/year, its disposal in the environment, could arise several environmental issues. So, valorization of cheese whey to functional value-added products of high industrial interest and nutritional value (such as proteins, oligosaccharides and carotenoids employing either chemical or bio-catalyzed processes), could possibly constitute a novel waste management option while promoting circular economy principles.
The presentation will focus on the application of the FoodPro® Cleanline enzyme Glycerophospholipid Cholesterol Acyltransferase (GCAT) in the milk, which converts cholesterol to cholesterol esters and lysophospholipids. Lysophospholipids are surface-active amphiphiles that will act as biosurfactants and prevent protein aggregation and promote refolding of proteins (chaperone-like properties), resulting in various processing advantages and increased emulsion stability when used in the manufacture of milk and dairy products. GCAT can reduce free cholesterol in milk by as much as 65 to 85%, which could potentially be an important advantage from a nutritional point of view when producing milk and dairy products.
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Journals
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Η Εφαρμογή της Επεξεργασίας Υψηλής Πίεσης στη Βιομηχανία Γάλακτος
The application of high pressure processing in dairy industry (Presentation)
1. The Application of High Pressure
Processing in Dairy Industry
DR. THOMAS P. ZAFIRIADIS
DVM – FOOD TECHNOLOGIST M.Sc.
Professor at State Professional Training Institution Of Katerini
Director ESTIA LAB IKE
President of Scientific Committee,
Pan-Hellenic Association Of Food Technologists
2. ESTIA LAB IKE
FEW WORDS ABOUT…..
Our company was founded on April, 2015. It’s main aim is to help Greek farmers and Greek food
processors. To achieve this target, we provide the following services:
1. Research and development of new products, targeting Greek farmers and food processors alike.
2. Consultation on agricultural and food production matters.
3. Promotion of sustainability in food and feed production.
4. Promotion of environmental protection.
5. Collaboration with Greek and foreign universities and institutions in various schemes and
projects.
6. Education and training of Greek farmers and processors in matters, concerning food safety and
hygiene, as well as better use of natural resources.
7. Execution of food and feed analyses to its customers in accredited laboratories. In the near
future a greater bulk of these analyses would be executed to our laboratory.
3. STATE PROFESSIONAL TRAINING
INSTITUTION OF KATERINI
FEW WORDS ABOUT….
The State Professional Training Institution of Katerini is a post-secondary school
(post-High School) educational foundation which aims to High School graduates
that want to learn a profession outside universities and polytechnics (both of
them comprise Higher Education). The trainers, usually, are Hogher Education
graduates as well as professionals that have the capability to teach the trainees
the aspects of the chosen by them profession. All trainers are or going to be
certified as suitable for Adult Education. There are more than 100 different
specialties in the State Professional Training Institutions, extending from food
preparation (Culinary, Pastry and Bakery Chefs) to medical assistants (nurses,
medical labs assistants, etc.).
4. PAN – HELLENIC ASSOCIATION
OF FOOD TECHNOLOGISTS
FEW WORDS ABOUT….
Pan – Hellenic Association of Food Technologists (P.E.TE.T.), was founded in Thessaloniki, in 1981. In 1982,
the seat was transferred in Athens. It is the professional and scientific union of Food Scientists and
Technologists, graduated from both Universities and Polytechnics (food technologists, agronomists,
veterinarians, chemists, biologists, chemical engineers), which are employed in food industry. Thessaloniki,
is the seat of Union’s Northern Greece’s Branch which covers all areas of Northern Greece (Regions of
Thessaly, Epirus, Macedonia, Thrace). During its existence, Pan-Hellenic Association of Food Technologists
has organized 2 International Conferences of Food Technology in Athens (2005) and Thessaloniki (2007),
numerous scientific meetings in various food expos, held in Athens and Thessaloniki (ARTOZA, MEAT
DAYS-DAIRY EXPO-FROZEN FOOD, DETROP), and many seminars for food technologists and other
people employed in food industry, such as bakery, pastry and culinary chefs with a great variety of topics
(legislation, quality assurance systems, food production).
Finally, since 2007 our Union is a member of International Union of Food Scientists and Technologists
(IUFoST) and its European Branch (EFFoST).
5. INTRODUCTION
The development of milk and dairy industry, has been influenced by
numerous factors, such as consumer demands.
High pressure
processing =
Non thermal pasteurization and preservation
process, leading to the production of food
produce that retains most of its organoleptic
and nutritional attributes, unlike most
conventional methods of heat treatment, such as
conventional pasteurization and sterilization.
6. INTRODUCTION
High pressure processing is, also, used for:
1. Milk homogenization.
2. Production of emulsions, such as chocolate milk.
3. Cheese production.
4. Acidification of milk and yoghurt production.
5. Management of dairy wastewater (production of
whey protein concentrates, used in the production
of low calorie products, such as low fat of fatless
ice cream).
6. Recovery of lactose and proteins from dairy
wastewater (nutraceuticals, drugs, food additives).
7. Thermal Processing and the Use of HPP
The main problems, observed during milk pasteurization, sterilization and concentration,
using the traditional methods, are:
a) The loss of desirable organoleptic properties, especially those related to the
texture, color and flavor.
b) The reduction of milk’s nutritional value. Milk sterilization and concentration and in
lesser extent milk pasteurization cause significant loss to vitamin B complex,
polyunsaturated fatty acids, alteration and degradation of milk proteins, leading to the
development of bad odor and flavor due to the production of sulfhydryl compounds (stale
egg flavor), and production of Amadori compounds due to Maillard reaction (milk
browning).
Under these circumstances, High Pressure Processing (from now on called HPP) plays an
important role in the preservation both of the special organoleptic features that characterize
milk, and its nutritional value.
8. Thermal Processing and the Use of HPP
The main aim of milk pasteurization is the destruction/inactivation of microbes. In the case of HPP, it has
been shown that pressures ranging between 300 and 600 MPa can destroy yeasts, molds and most
vegetative bacteria, including most infectious food-borne pathogens. On the other hand, pressures
ranging around 50-300 MPa can cause bacterial spore germination. Germinated spores can then be
killed by applying mild heat treatment. The main benefit through this process is the retention of nutritional
compounds and compounds that influence the odor, flavor and texture of the final products. At pressures
> 1000 MPa even bacterial spores are killed, however Ultrahigh Pressure Processing (UPP) isn’t used in
sterilization processes yet.
10. Homogenization and HPP
One of the most significant applications of HPP in dairy
products industry is in fresh milk homogenization.
Homogenization of milk under high pressure has similar
effect with HTST – pasteurization and homogenization,
i.e. fat globules in high pressure homogenization (HPH)
were half the size of those in conventional pressure
homogenization (CPH), – lactoglobulin was
denaturated significantly, and the number of
psychrotrofic and mesophilic microbes were reduced
significantly, whereas no Staphylococcus aureus nor
coliform cells remained. At the same time HPH did not
affect the colour of the milk and HPH milk did not cream
during refrigerated storage.
11. Emulsification
Typical example of the HPP use in emulsion production is the chocolate production. Chocolate production is
presented in the following flow diagram:
Full/
skimmed
milk
Addition of
cocoa, sugar,
stabilizer
Preparation of
cocoa syrup
Addition of
sugar
Addition of
stabilizer
Typical heat
treatment or HPP
in lower
temperature
radial diffusers
counter jet
diffusers
axial nozzle
14. Emulsification
The high pressure systems that usually are used can be
subdivided into radial diffusers, counter jet diffusers and
axial nozzle aggregates, depending on the flow guidance.
These systems operate continuously. With high pressure
systems can be achieved mean droplet diameters of x <
0.2 m with high product throughputs. However, the stress
on the product is very high due to high pressure gradients
and flow rates.
16. Fractionation of dairy wastewater into lactose – enriched and protein – enriched streams by
using an ultrafiltration membrane is a novel method for the better use of lactose and proteins
present in wastewater of dairy industry. Lactose is used in food, dairy and pharmaceutical
products. Dairy industry produces large amounts of lactose, a part of which is only recovered
during processing. A lot of lactose, however, is not recovered with the conventional methods
and eventually becomes a waste disposal problem. The impose of strict disposal standards
for discharging waste solutions means that dairy industry will have to recover enormous
amounts of lactose being produced by cheese processing and whey permeate streams. On
the other hand, dairy proteins are, also, valuable products and are used as high – value food
additives, nutraceuticals and therapeutics. Ultrafiltration is a useful technique, and when
operated in multistage could reduce water consumption and increase the concentration of
lactose in the product. Nanofiltration and reverse osmosis proved to be more efficient in
terms of lactose recovery, but it requires higher operating pressures compared to
ultrafiltration. All the above methods (ultrafiltration, nanofiltration and reverse osmosis)
require the application of high pressure.
Wastewater Fractonation
17. Process for recovery of a dried protein concentrate
using ultrafiltration (UF) (TetraPak, Dairy Processing
Handbook 1995).
Process for recovery of a dried protein concentrate using
ultrafiltration (UF) (TetraPak, Dairy Processing Handbook
1995)
WastewaterFractionation
19. Cheese Making
Ultrafiltration initially used in dairy industry for whey separation from its wastewater, found
a new application, as a novel method for cheese making, after 1969. In this case, milk
pasteurization, defattening and concentration make use of special ultrafiltration systems.
The membranes used are semi-permeable, i.e. allows only water and small molecules,
such as lactose and soluble salts, to pass through. Other milk’s constituents, such as
proteins, fat, insoluble salts, small amounts of lactose and bacteria are retained at
concentrate. Condensation grade varies to:
Kind of milk (bovine, sheep).
Kind of cheese produced.
Ultrafiltration increases milk yield, however the final product differs in organoleptic attributes
form those that are made, using traditional methods. The main reason for these
differentiation are the whey proteins. Ultrafiltration was successfully used in the production
of cheeses, where curd does not require heat treatment.
20. Cheese Making
Ultrafiltration is used in three ways in cheese making:
Pre-concentration to low concentration to standardize the protein to fat
relation, followed by conventional cheesemaking in traditional equipment.
Moderate concentration and subsequent cheesemaking in a modified
cheese process including some whey drainage. The equipment used
differs significantly from the traditional one.
Concentration to the final dry mater (DM) content of the cheese.
The first two methods can be used for the manufacture of several types of
cheese, whereas the third one makes it possible to manufacture completely
new types of cheese.
21. Flowchart for production of Tilsiter cheese utilising ultrafiltration and a
curdmaking machine (TetraPak, Dairy Processing Handbook 1995).
CheeseMaking
22. CheeseMaking
Principle of curdmaking machine (TetraPak, Dairy
Processing Handbook 1995).
Cutting unit on a curdmaking
machine:
1. Ends of pipes with stationary
horizontal and vertical knives.
2. Rotating knife.
3. Frame.
23. Other Attributes of HPP
HPP treatment favours acid coagulation. Due to HPP – induced
changes in the buffering capacity, when HPP – treated
reconstituted milk is acidified, onset of gelation occurs at a higher
pH than in the case of unpressurized milk. HPP – milk can be
used for the production of yoghurt.
Finally, HPP – treated milk possesses better gelation attributes.
The most significant changes concern viscosity, viscoelasticity
and texture of gels made of concentrated milk.
24. CONCLUSIONS
The consumer demand for minimally processed products, which
are safe and healthy and the same time retain all the organoleptic
and nutritional attributes is raising steadily. High pressure
processing offers a solution to this demand. Although the present
cost is high enough, the general use of this process in the future
to satisfy these demands will lead to the construction of better and
cheaper equipment, which would increase the yield and the
effectiveness not only in novel but also in conventional dairy
products.
26. E-mails and Websites:
Personal e-mail: thzafiriadis@yahoo.com
ESTIA LAB e-mail and website:
estialaboratory@gmail.com
http://estialaboratory.wix.com/estialab?fb_ref=Default
Pan-Hellenic Association of Food Technologists e-mails and
websites:
info@petet.org.gr
thes@petet.org.gr
www.petet.org.gr