The Ultimate Guide to Making Yoghurt
These two bacteria (L. Bulgaricus and S. thermophilus) co-exist in a symbiotic relationship (protocooperation) involving the exchange of several metab…
Category: Agroprocessing
Food Plant Design & Layout: Factors To Consider
Food plant design and layout involves the arrangement of the equipment in a processing plant. Such an arrangement should take into consideration the e…
Types of Cream: Their Uses & How to Make Each
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% …
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 car…
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 centigrade). The …
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 c…
How To Make Margarine In 9 Short Simple Steps
Although many people still use the term margarine to refer to any type of table spread, the Food Standards Code defines margarine to contain at least …
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 freezin…
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. Howeve…
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 i…