Cream is a rich fat-based dairy product that you obtain by skimming milk with 4% fat content. After separating the cream, concentrate it to 10% – 75% fat content depending on your intended purpose. On the average, most creams have ...
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Aseptic Technique: Procedure for Collecting Milk Samples
Milk sampling is the first step one takes when working towards identifying a problem with the milk or the animal that produced that milk. Aseptic technique will help you ensure that you do not expose the milk to contamination/cross-contamination.
Protein Content Determination: Kjeldahl Process
Kjeldahl process of protein content determination involves digestion of the sample in a Kjeldahl digester in the presence of concentrated sulfuric acid and selenium tablet, which acts as a catalyst for the process.
13 Costly Ice Cream Defects & Their Remedies
Ice cream, just like any other food products have some defects that affect the quality. These ice cream defects may affect the flavor, the texture, the color, and the melting quality of the final product.
Hardware Disease in Cattle: Diagnosis & Control Measures
Hardware disease in cattle, also known as bovine traumatic reticuloperitonitis, is one of the most overlooked phenomena by cattle farmers.
The Ultimate Guide to Butter Making
Butter is a water-in-oil emulsion with the milk proteins acting as the emulsifiers. At refrigeration temperatures, butter remains a firm solid. However, it softens into a spreadable consistency and melts into a liquid at relatively low temperatures.
How to Conduct Preliminary and Confirmatory Quality Tests on Milk
Quality assurance for milk and milk products require a concerted effort from all the key stake holders along the entire dairy value chain. This is because dairy products are highly susceptible to bacterial contamination and/or spoilage.
Inherent Antimicrobial System in Milk: What Keeps Your Milk Fresh
The natural / inherent antimicrobial agents in milk prevent microbial growth in fresh milk. This explains the reason why freshly drawn milk will take some time before it coagulates.
Milk Testing Equipment for Rapid Quality Assurance of Dairy Products
Milk testing is an essential component of quality assurance in manufacturing. Dairy processing plants, whether small, medium-sized or large-scale, need robust quality assurance labs with all the milk testing equipment necessary for effecting quality.
HTST, LTLT, and UHT Pasteurization & Effects on Milk Curdling
High temperature pasteurization denatures peroxidase enzyme. The enzyme is more resistant to heat treatment than all pathogenic microorganisms found in milk. If the heat treatment is sufficient to denature this enzyme, it is a confirmation that all the pathogenic microorganisms ...
How to Formulate Ice Cream Mix for Super Ice Creams
An ice cream is a dairy product produced by dynamically freezing the pasteurized ice cream mix. The components of the ice cream mix include a mixture of milk, cream, sugars, stabilizers, emulsifiers, other food additives, and the ice cream overrun
Best Machines for Making Ice Cream, Sorbet, & Frozen Yoghurt: Buyer’s Guide
Making high quality ice cream consistently is not an easy undertaking. If you are going to do it as a business, you’ll need to have reliable equipment to facilitate the process.