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. The various components…
Category: Food Science & Technology
Pearson’s Square Method 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 consistency.…
Formulating Ice Cream Mix
In the ice cream manufacturing process, you must carefully weigh and measure the ingredients before starting to mix. You must carefully identify the amount of…
Ice Cream Ingredients
What constitutes an ice cream? To answer this question, let us first consider the raw materials needed to make a high-quality ice cream. The most…
General Cheese Making Process & Types of Cheese
Cheese making is a very delicate process. It requires precision and discipline by ensuring that you do the right thing at the right time. Ensure…
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 itself…
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…
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…
Inherent Antimicrobial System in Milk: What Keeps Your Milk Fresh
The natural / inherent antimicrobial agents in milk prevent microbial growth in fresh milk. This explains the reason why freshly drawn milk will take some…