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 …
Category: Quality Management
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 bec…
Waste Water and Processing Water Analysis
The quality of process water must be maintained at very high standards, otherwise, there will be uncontrollable contamination of the food being proces…
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 of the pr…
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 tech…
Determining The Presence Of Preservatives In Milk & Sources Of Contaminants
Food preservatives play a crucial role in keeping the quality of food for a later use. However, such preservatives cause contamination / adulteration …
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 it…
Mass Balance Equations for Standardizing Milk and Juice Concentrates
Mass balance equations facilitate understanding of the quality of food by determining the different food components and how they complement each other…
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, th…
Pearson’s Square & Mass Balancing Methods of Standardization
Milk standardization is important in the dairy industry because it is used to ensure that every consumer gets milk with constant fat content and consi…