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.
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Brachiaria Grass Promises To Increases Milk Production By 40%
With average digestibility of 70%, this grass has better returns for the farmer given the time it takes to maturity and the inputs required during production. Available research findings also indicate that the grass does not loose hybrid vigour even ...
Factors to Consider When Choosing a Food Packaging Material
As a rule, any food packaging material must never cause adverse reactions with the food material it contains. Some metals are known to cause toxicity in food when used as packaging material. Others catalyze some oxidation reactions within the food.
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.
Best Quality Cheese Cloth, Its Alternative Uses and Available Alternatives
The gauzy cloth comes in different microns and is usually made of cotton fiber. Grades vary from open (grade 10) to very fine textured cheese cloths classified under grade 90. The different grades determine the quantity of solids the cloth ...
Enzyme Inhibition & Application of Enzymes in Food Processing
Enzyme inhibition is the hindrance of the enzyme activity by an enzyme inhibitor. An inhibitor is a substance, other than the enzyme, that attaches itself onto the enzyme thereby inhibiting the enzyme affinity to the substrate.
Starter Cultures, Culture Media Preparation & Effect of Growth Inhibitors
Agar imparts unique physical characteristics to the culture media, which makes it suitable for its purpose. For instance, agar enables the media to melt at 100ºC and then cool back to less than 40ºC before re-solidifying. Additionally, very few organisms ...
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.
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.
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.