Addressing Food Fraud in Global Food Systems
Food fraud is fundamentally an act of intentional deception for financial profit, involving misrepresentation of food products, ingredients, packaging, or associated statements. It is a…
Equipment for Rapid Quality Assurance of Dairy Products
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…
Determining The Presence of Preservatives in Milk
Food preservatives play a crucial role in keeping the quality of food for a later use. However, such preservatives cause contamination / adulteration in milk…
Butterfat Test Methods & Fat Indices
Compositional analysis of milk is a basic quality assurance procedure to ascertain the quality of the product. Milk fat is a crucial content of the…
Waste Water & 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 processed at the…
Microbiological Testing Procedures in Dairy Quality Assurance
Microbiological testing is a crucial part of the quality assurance process because it anchors the safety of the food product. Every product that passes through…
Chemicals for Dairy Quality Assurance Tests
Quality management begins at the farm. The condition of the animal affects the quality of milk produced for processing. The animal must be very healthy,…
Quality Assurance Test Procedures for Dairy Products
Listed here are the conventional chemical test procedures that are carried out on dairy products to assure quality of the products. You will realize that…
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,…
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,…