Milk standardization is important in the dairy industry because it is used to ensure that every consumer gets milk with constant fat content and consistency. Primarily, milk may be separated into two products; cream with high fat content (about 40% ...
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Dairy Cow Supplementation: Essential Salts and Supplements in Dairy Farming
Dry and lactating cows should be given supplemental Vitamin A, D, and E, at 90,000 IU/day, 15,000 to 25,000 IU/day, and 500 to 5000 IU/day, respectively. Vitamin A is essential for boosting the immune system and reducing oxidative stress.
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.
Why Are Youths in sub-Sahara Africa Not Interested in Agriculture & Agribusiness?
With high unemployment rates at 60%, the rapid transition is a potential time bomb since the large number of well-educated youths fail to get employed in gainful jobs. Agribusiness is a promising frontier to curb the runaway unemployment in Sub-Sahara ...
General Cheese Making Process & Types of Cheese
Ensure you use only good quality raw milk. You should check for inhibitory substances, standardization efficiency and protein thermal stability by carrying out starter culture activity test, butterfat content test, and alcohol test respectively.
Understanding Dairy Cow Estrus Signals: Silent Heat Detection in Dairy Cows
Missed heat detection remains a significant challenge, with some farms only capturing a third of their herd correctly. This not only affects animal milk productivity but there is a long calving interval.
20 Serious Butter Defects & Their Solutions
Before releasing the butter to the market for sale, a team of competent judges conducts a series of tests to grade it. They carry out organoleptic tests to score for flavor, texture, color, and shape.
Diagnosis, Treatment & Control of Common Food-borne Diseases
Food borne intoxications are diseases/infections caused by ingestion of toxic materials found in animals and plants. They are metabolic products of microorganisms that they produce as they multiply.
Fungal Intoxication in Food: Mycotoxin (Aflatoxin) Poisoning
Mycotoxins are poisonous fungal metabolites of which, aflatoxins are the most prominent. They are produced when someone ingests fungal-infested food and can be very toxic, even lethal. Aflatoxins are the biggest threat of all forms of fungal intoxication on food.
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.
Methods of Butterfat Testing & Indices Used to Score Fats
Sulphuric acid dissolves all the milk solid non-fat (MSNF), which facilitates separation of fat. Centrifuging at 50°C improves the separation and maintains the butterfat in a liquid state for easy reading of the volume.
Freezing Point is More Dependable Than Lactometric Method in Determining Milk Adulteration
The freezing point of a pure water (0°C) depends on the structure and chemical properties of its molecules. Adding solutes to water will depress the freezing point of the solution. The freezing point of milk is lower than that of ...