FOOD, NUTRITION AND HEALTH - VARIOUS ARTICLES

ATTACHED: NEW NUTRITION BUSINESS PUBLICATION

VOLUME 25 NUMBER 7 (APRIL 2020)

• Related Articles

• ADVANCING EFFICIENCY AND QUALITY IN DAIRY PRODUCTION WITH DIRECT STEAM INJECTION

  Modern dairy production relies on precise temperature control, rapid heating, and consistent quality to ensure product safety, taste, and nutrition. From pasteurisation to fermentation, maintaining accurate heat levels is critical to achieving high ...

• UHT PROCESSING OF MILK

  PRINCIPLES, APPLICATIONS, AND STANDARDS IN SOUTH AFRICAN DAIRY PRODUCTION. 1. Introduction Ultra-High Temperature (UHT) processing is a modern heat-treatment technology designed to extend the shelf-life of milk by destroying all pathogenic and ...

• INNOVATION IN DAIRY EQUIPMENT AND SANITARY SOLUTIONS

  For more than a century, the dairy industry has relied on precision, craftsmanship, and innovation to keep pace with changing production demands. Throughout this evolution, stainless steel equipment and sanitary drainage systems have become the ...

• THE ART AND SCIENCE OF AGED CHEESE PRODUCTION

  Aged cheeses represent one of the most celebrated achievements in dairy craftsmanship, combining time, temperature, and microbial activity to create complex flavours, textures, and aromas. The aging process - also known as affinage - is a delicate ...

• CHEMICAL AND BACTERIOLOGICAL CHANGES AT HIGH HEAT TREATMENT

  When milk is kept at a high temperature for a long time, certain chemical reaction products are formed, which results in discoloration (browning). It also acquires a cooked and caramel flavour, and there is occasionally a great deal of sediment. ...