Kevine Otieno's articles

The Ice Cream Overrun & 6 Other Active Ice Cream Ingredients

A standard ice cream consists of 10% butterfat, 11% MSNF, <14% sugar, <0.4% emulsifier and stabilizer, 64.6% water, and a maximum of 100% overrun (i.e. 50 litres of the ice cream should incorporate an equ...

Agroprocessing

The Ultimate Guide to Ice Cream Making

The hardened ice cream is then stored at temperatures of ≤25°C. The storage shelf life is about 9 months. Hardening completes the ice cream ...

Agroprocessing

13 Costly Ice Cream Defects & Their Remedies

To reduce the occurrence of this defect, control the quality of the raw materials. Use only the best ingredients for the manufacturing proce...

Quality Management

Frozen Dairy Products Other Than Ice Cream

They are marketed and served in their soft form as soon as they leave the freezer (at between negative eight to negative six degrees centigr...

Agroprocessing

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 ...

Agroprocessing

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 organo...

Quality Management

Determining The Presence Of Preservatives In Milk & Sources Of Contaminants

Take 2 ml of the sample to be tested, add 2 ml of 90% H2SO4 with traces of ferric chloride. The acid should be added slowly on the side of t...

Quality Management

Freemartinism in Dairy Cattle Explained

Male calves are rarely affected, however, there could be a little reduction in the size of the testicles. Larger testicles in bulls are asso...

Breeding & Reproduction

Principles of Clean Milk Production for Quality Dairy Products

Chilling will enhance the quality of milk before it reaches the dairy plant. You can achieve cooling through various means. The most obvious...

Milk Production

What It Takes to Be A Dairy Technologist: Important Qualifications

The profession calls for the technologist to work standard business/working days a week. However, there are some instances that will call fo...

Research & Development

Non-dairy Creamer Market Riding on Coattails of ‘Fat-free’, ‘Plant-based’ and ‘Organic’: FMI Study

The FMI study finds that powdered non-dairy creamer consumption remained higher in 2018 and accounted for over 78% of the total non-dairy cr...

Research & Development

How to Conduct Preliminary and Confirmatory Quality Tests on Milk

To ascertain the quality of the raw material and monitor the quality throughout the value chain, the following tests will be very instrument...

Quality Management

Why Freezing Point is More Dependable Than Lactometric Method in Determining Milk Adulteration

Milk has a constant proportion of milk solutes hence will have a definite freezing point. Research has shown that milk freezes at temperatur...

Quality Management

Chemical Test Procedures for Quality Assurance in Dairy Products

Since it is not possible for everybody to access the lactoscan, these methods remain very instrumental and in some cases, they have to be do...

Quality Management

Food Plant Design & Layout: Factors To Consider

The potential difference between any two of the R, Y, and B is 440 volts while the potential difference between the neutral (black) cable an...

Agroprocessing

Enzyme Inhibition & Application of Enzymes in Food Processing

Bananas, for example, are typically harvested green, ripen to a yellow fruit, and finally over ripen, first to a speckled brown, then to pri...

Quality Management

Types of Cream: Their Uses & How to Make Each

After pasteurization, it is advisable to keep the whipping cream under cold storage (at 5C) for about 24 hours. During this time, the cream ...

Agroprocessing

Effective Sampling Plan & Sampling Techniques To Get The Best Analytical Samples

Sampling facilitates comprehensive analysis of any given product for quality assurance. A sample represents the quality of the entire volume...

Quality Management

Aseptic Technique: Procedure for Collecting Milk Samples

The individual carrying out the sampling activity should be extra careful to adhere to all the procedures for sample collection.

Quality Management

The Ultimate Guide to Making Yoghurt

The Food and Drug Administration (FDA) recognizes yoghurt as a fermented dairy product derived from the fermenting of milk using certified b...

Agroprocessing

Inherent Antimicrobial System in Milk: What Keeps Your Milk Fresh

Research has shown that the ability of milk to impart these antimicrobial properties depend on certain factors in milk such as lactoperoxida...

Quality Management

Viral, Rickettsial and Parasitic Zoonoses: Diagnosis, Treatment, and Control Measures

Viral zoonoses are acute and affect all warm-blooded animals and humans. The major characteristics of these diseases include hyper-excitabil...

Diseases & Health

The Ultimate Guide to Butter Making

Butter is a dairy product that you obtain by churning milk or cream. The butter making process involves a series of activities aimed at sepa...

Agroprocessing

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...

Tools & Equipment

Hardware Disease in Cattle: Diagnosis & Control Measures

Peritonitis occurs as a result of ingestion of sharp materials of metallic or plastic nature. The objects are collectively referred to as ha...

Animal Welfare

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