How to Make Yoghurt
The word ‘yoghurt’ is derived from the Turkish term tart that translates to “thick milk.” The origins of yoghurt, a dairy product made from fermenting milk using…
Category: Dairy
How to Make Margarine
Although most people still use the term margarine to refer to any type of table spread, the Food Standards Code defines margarine to contain at…
How to Make Butter
Butter is a water-in-oil emulsion with the milk proteins acting as the emulsifiers. At refrigeration temperatures, butter remains a firm solid. However, it softens into…
Conducting 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…
Freezing Point Test vs 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…
Aseptic Sampling: Procedure & Techniques
Assessing the quality of liquid milk is done through performing quality assurance tests, which begin by sampling of the liquid milk. It is important for…
How to Determine Lactose Content in Milk
We have looked at lactose intolerance, so we know what it is and its causes. We have also seen the various ways victims of lactose intolerance…
Principles of Clean Milk Production
According to Dictionary.com, milk is “an opaque white or bluish-white liquid secreted by the mammary glands of female mammals, serving for the nourishment of their…
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. Different types of cream depend on the type…
Essential Salts and Supplements in Dairy Farming
Animals need mineral salts in small quantities, but they must be present in feeds. Essential minerals for dairy cows are classified into Macro-minerals and micro-minerals. Regardless of…