Analysis

Method of commercial sterility test for sterilized/UHT milk/flavored milk

Introduction UHT processing and aseptic filling are intended to achieve commercial sterility, microbial defects can occur at any stage of production due to insufficient heat treatment or high contamination of raw materials, resulting in food spoilage spore-forming   microorganisms. In commercial testing, the products are incubated in their final packaging for seven to thirteen days at …

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Determination of Salt Content in Butter (Mohr’s Method)

Introduction: Butter is a widely consumed dairy product that is commonly used in cooking and baking. It is essential to ensure the quality and safety of butter by Mohr’s Method determining its salt content accurately. Excess salt in butter can affect its taste, texture, and shelf life. is a reliable and widely used technique to …

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Aroma Profiling in Dairy Products: Unraveling the Scent Secrets

Introduction: Dairy products are beloved for their taste, texture, and nutritional value, but there’s another element that adds a delightful dimension to these culinary delights: their enchanting aroma. The unique scents of dairy, such as the creamy allure of butter or the aged complexity of cheese, contribute significantly to our sensory experience. In this article, …

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Culture for Dahi and yogurt Making

Dahi Fermented dairy products are associated with improved health outcomes. Fermented food are utilizing from centuries as the method of food preservation. Research says that fermented milk products reduced the risk of gastrointestinal, cardiovascular, and many other diseases. Fermented food defined as Fermented food manufactured through controlled microbial growth of major and minor food components. …

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