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 ...
DairyPulse Latest Articles
How to Conduct Preliminary and Confirmatory Quality Tests on Milk
DairyPulse StaffQuality assurance for milk and milk products require a concerted effort from all the key stake holders along the entire dairy value chain. This is because dairy products are highly susceptible to bacterial contamination and/or spoilage.
Waste Water and Processing Water Analysis
DairyPulse StaffThe quality of process water must be maintained at very high standards, otherwise, there will be uncontrollable contamination of the food being processed at the plant. Waste-water emitted from the plant must be handled properly to avoid contaminating the environment.
Effective Sampling Plan & Sampling Techniques To Get The Best Analytical Samples
DairyPulse StaffSampling facilitates comprehensive analysis of any given product for quality assurance. A sample represents the quality of the entire volume of the product under consideration.
Aseptic Technique: Procedure for Collecting Milk Samples
DairyPulse StaffMilk sampling is the first step one takes when working towards identifying a problem with the milk or the animal that produced that milk. Aseptic technique will help you ensure that you do not expose the milk to contamination/cross-contamination.
Determining The Presence Of Preservatives In Milk & Sources Of Contaminants
DairyPulse StaffFood preservatives play a crucial role in keeping the quality of food for a later use. However, such preservatives cause contamination / adulteration in milk and other food products. Milk adulteration is a big problem in many countries.
Enzyme Inhibition & Application of Enzymes in Food Processing
DairyPulse StaffEnzyme 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.
Mass Balance Equations for Standardizing Milk and Juice Concentrates
DairyPulse StaffMass balance equations facilitate understanding of the quality of food by determining the different food components and how they complement each other. The various components of milk are often expressed as a percentage of the total, usually based on 100 ...
13 Costly Ice Cream Defects & Their Remedies
DairyPulse StaffIce cream, just like any other food products have some defects that affect the quality. These ice cream defects may affect the flavor, the texture, the color, and the melting quality of the final product.
Pearson’s Square & Mass Balancing Methods of Standardization
DairyPulse StaffMilk 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% ...