What is the simplest most effective explanation between caramelization and Maillard reaction? Please explain to me what the fundamental differences are between these two technical terms and provide an example of each.
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I came across the term protocooperation when I was reading about yoghurts. What is it and how do the yoghurt culture bacteria exhibit it? What are its benefits in yoghurt manufacturing?
Please explain to me in basic terms what steric hindrance is and its significance. An analogy would be fine too.
I’ve heard about a veterinary condition called grass tetany which affects dairy cattle. Would anyone kindly shed some light on it?
The content provides information about the different species of the Listeria genus, with a focus on L. monocytogenes and its association with listeriosis in humans. It also discusses the detection and enumeration of L. monocytogenes in food and the food ...
Escherichia coli (E. coli), discovered by Theodor Escherich in 1885, is commonly found in the intestines of humans and animals, playing a vital role in maintaining intestinal health. While most strains are harmless, some can cause illness, especially in those ...
2,6-Dichloroindophenol Titrimetric Method – First Action 1967 Final Action 1968 Not applicable to highly coloured juices or in the presence of ferrous Fe, stannous Sn, Cu cuprous, SO2, sulphite or thiosulphate. See note.) Â ASCORBIC PRINCIPLE Ascorbic acid reduces ...