Casein Coagulation
Why Casein Coagulates on renneting or acidification?
I want a technical ans related to chemistry and charge …please help
3 posts – 2 participants
Casein Coagulation
Category: food safety
UV lamp use in production area?
UV lamp use in production area?
In the previous period, and due to the Covid-19 situation we have seen a lot of things implemented in the production areas that are useful and not so useful. One of the things interesting to me was the use of UV lamps. UV lamp should perform the disinfection of air and area, also surfaces that are covered with the spectrum of light from the lamp. One of the bad things is that people can not be in that area while the lamp is working and also that surfaces not covered with the spectrum of light are not disinfected.
What are your experiences regarding the UV lamps? Please share.
Thank you,
1 post – 1 participant
Formulation of Functional Yogurt by Cofermentation of Milk and Papaya Fruit
Formulation of Functional Yogurt by Cofermentation of Milk and Papaya Fruit
This study was carried out to determine the potential of adding Fresh skinned papaya pulp (FSP) into yoghurt for the improvement of the functional properties of yoghurt and the resulting effects of adding PPF on the physicochemical and sensory properties of the product during a 30 days’ storage period at 6°C. Yoghurt samples A (Control), B, C, D and E were respectively produced at 0%, 5%, 10%, 15%, and 20% of milk incorporated with papaya fruit. Incorporation of PPF into the yogurt samples resulted in an increase in pH, proteins and carbohydrates and a reduction in titratable acidity as compared to the control. The microbial analysis showed no presence of coliform bacteria. The sensory evaluation result demonstrated significant differences in all the organoleptic attributes analyzed. Sample C with 10% incorporated papaya had the highest overall acceptability score.
5916-Article Text-18291-1-10-20200715.pdf (314.2 KB)
American Scientific Research Journal for Engineering, Technology, and Sciences (ASRJETS) (2020) Volume 71, No 1, pp 34-40
2 posts – 2 participants
Turmeric Rich Milk
Turmeric Rich Milk
Dear FST desk members,
First of all thank you for keeping updating your post and views on different topics.
I would like to know your view about turmeric rich pasteurized milk product and what kind of various technologies available to make it economically viable consumer product?
Thankyou in advance, even if you will see this post you are requested to atleast “share” this so it shall reach to resourceful person.
7 posts – 5 participants
Mango juice Oxidation Problem
Mango juice Oxidation Problem
Six months shelf life Mango juice with 12% Mango pulp is getting oxidised note with in 4 months after adding Ascorbic acid also. Please help out to resolve the issue.
4 posts – 3 participants
Plant based egg product
Plant based egg product
Can anyone let me know about a plant based ingredient that can act like egg with respect to coagulation during omellete preparation!?
6 posts – 5 participants
Coconut milk
Coconut milk
Hi, please can you help me to find a solution for my problem with the coconut milk.When I drained it the milk in nut milk bag its great,but after 10minutes its making 2 phases because of the fat from the milk.My question is how to make stay in one phase and stay longer than a mounth ( is it ok with potassium sorbate or lactic acid?). Thank you
3 posts – 3 participants
Vanilla flavored seasoning
Vanilla flavored seasoning
Hi there,
Has anyone come across vanilla flavoured milk powder based seasoning for corn based (extruded) product?
Target group is: Children.
Thanks and Regards.
7 posts – 4 participants
Raw and pasteurised milk: A comprehensive comparison for consumer
Raw and pasteurised milk: A comprehensive comparison for consumer
The major difference in drinking raw unprocessed and pasteurized milk is in its bacterial count. In the subtropical and developing countries where milking is still a small scale hand-operated task, in the marginal area of farms, the initial bacterial count of raw milk reaches up to 2-3 lacks bacteria/ml. Even though we are boiling milk in the kitchen, the cooling happens at a natural slow speed. In this time the spores (eggs or dormant bacterial cells) again germinate between 55-65°C temperature range. In industrial pasteurization, however, the milk is RAPIDLY COOLED to below 5°C before spores are germinated. this brings down the bacterial population to below 20,000/ml in pasteurized milk and practically ZERO in UHT sterilized milk.
FSSAI has made regulatory standards for all food products that allow maximum of 20k bacterial cells in milk samples. If any 2 or more samples out of 5 are found above 20k, or even 1 out of 5 is above 50k, the entire batch is compulsorily reprocessed before it reaches the shelf. COURSE, WE CANNOT ACHIEVE THIS EFFECT IN OUR KITCHEN making it safest to drink only pasteurized/ heat-treated milk.
Ashish Sahuji,
B.Tech (Dairy Technology) Student
This article by Ashish Sahuji is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Based on a work at www.profdumbledairy.com.
1 post – 1 participant
https://fstdesk.com/t/raw-and-pasteurised-milk-a-comprehensive-comparison-for-consumer/6580
Safety, Quality and Processing of Fruits and Vegetables
Safety, Quality and Processing of Fruits and Vegetables
Nowadays, one of the main objectives of the fruit and vegetable industry is to develop
innovative novel products with high quality, safety, and optimal nutritional characteristics in order to
respond with efficiency to the increasing consumer expectations. Various emerging, unconventional
technologies (e.g., pulsed electric field, pulsed light, ultrasound, high pressure, and microwave
drying) enable the processing of fruits and vegetables, increasing their stability while preserving their
thermolabile nutrients, flavour, texture, and overall quality. Some of these technologies can also be
used for waste and by-product valorisation. The application of fast noninvasive methods for process
control is of great importance for the fruit and vegetable industry. The following Special Issue “Safety,
Quality, and Processing of Fruits and Vegetables” consists of 11 papers, which provide a high-value
contribution to the existing knowledge on safety aspects, quality evaluation, and emerging processing
technologies for fruits and vegetables.
Read full article.
https://cdn.fstdesk.com/safety-quality-and-processing-of-fruits-and-vegetables.html
https://doi.org/10.3390/books978-3-03928-087-2
© 2020 by the authors; CC BY licence
1 post – 1 participant
https://fstdesk.com/t/safety-quality-and-processing-of-fruits-and-vegetables/6579
Food Science & Technology Desk 