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)

Analysis, Milk Quality / By safemilklabs

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

Analysis / By safemilklabs

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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Analysis of cheese’s milk fat

Analysis, Uncategorized / By safemilklabs

Introduction Cheese fat testing in the laboratory is an important step in the cheese-making process. A cheese’s fat content is one of the main determinants of its flavor and texture. It is also an important factor in determining the cost of the cheese. Thus, it is important to properly test cheese fat content in the …

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Are Solids Not Fat ( SNF) in milk good for health?

Analysis / By safemilklabs

Solids-Not- Butterfat and other non-water milk constituents are referred to as fat (SNF). After all of the water in milk has entirely evaporated, it is a byproduct that is still there. Lactose, vitamins, calcium, minerals, fat, protein, and other nutrients are among the SNF found in milk. These greatly increase the nutritional content of milk. …

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What is butyro refractometer (BR) reading in ghee?

Analysis / By safemilklabs

Ghee is the most widely used milk product in the Indian sub- continent. In besides having a rich and pleasant sensory profile, it is a valuable source of essential fatty acids and fat-soluble vitamins. People who are dishonest are drawn to adulterate it with less expensive foreign fats like vegetable oils, animal body fats, etc. …

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Why do we check R.M. value of ghee?

Analysis / By safemilklabs

In Indian cooking, ghee, a form of clarified butter, is frequently utilized. It is made by simmering butter until all the water has evaporated and the milk solids have settled to the bottom. Ghee is perfect for cooking because it has a high smoke point and a flavorful, nutty aroma. One of the reasons why …

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What is Peroxide value ( PV) in Ghee?

Analysis / By safemilklabs

Peroxide detection is the first sign of rancidity in unsaturated fats and oils. Other methods exist, but peroxide value is the most commonly used. It determines the extent to which an oil sample has been subjected to primary oxidation; the extent of secondary oxidation can be determined using the p-anisidine test. Fats and oils contain …

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What is the importance of testing Free Fatty acids (FFA) in Ghee?

Analysis / By safemilklabs

Ghee is a good source of fat-soluble vitamins A, D, E, and K. It also contains conjugated linoleic acid (CLA), a type of fatty acid that has been shown to have a number of health benefits. Free fatty acids (FFA) are a type of lipid that is not bound to any other molecules. FFAs are …

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Culture for Dahi and yogurt Making

Analysis / By safemilklabs

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

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

Aroma Profiling in Dairy Products: Unraveling the Scent Secrets

Analysis of cheese’s milk fat

Are Solids Not Fat ( SNF) in milk good for health?

What is butyro refractometer (BR) reading in ghee?

Why do we check R.M. value of ghee?

What is Peroxide value ( PV) in Ghee?

What is the importance of testing Free Fatty acids (FFA) in Ghee?

Culture for Dahi and yogurt Making

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