INTERESTING FACTS - ADDITIONAL READING
SODIUM CASEINATE (CASEIN) - MILK PROTEIN
Sodium Caseinate is a protein derived from casein, which is a major protein found in milk. It is commonly used in various applications due to its functional properties. Here are some of the primary uses of Sodium Caseinate. FOOD INDUSTRY * ...
AMBIENT ICE CREAM PRODUCT - MILK AND SUGAR BASED
Producing an ambient-stable ICE CREAM PRODUCT formulated with milk and sugar presents significant technical and food safety challenges, particularly where the current formulation has a neutral pH and high microbial risk profile. Achieving true ...
MANAGING SUGAR LEVELS IN BEVERAGES
When manufacturing beverages in South Africa, managing total sugar content is not just a formulation decision - it is a legal and financial requirement. Under local regulations and the Health Promotion Levy (HPL), beverages are closely monitored for ...
UNDERSTANDING WATER CONTAMINATION VS LOW MILK SOLIDS
When milk appears diluted, thin, or performs poorly during processing, the root cause generally falls into one of two categories: 1. Water contamination in the milk, or 2. Milk with lower-than-expected natural solids. Correctly identifying which of ...
MILK FOAM FORMATION AND STABILITY
KEY INFLUENCING FACTORS FOR BARISTA MILK (FROM FARM TO FACTORY) Milk foam is a protein-stabilised air structure. Foaming of milk is mainly influenced by: Protein functionality, Fat Protein interaction. Factors which have a negative impact on the foam ...
UNDERSTANDING PROTEASES IN COW'S MILK
Proteases are enzymes that play a crucial role in the breakdown of proteins into smaller peptides and amino acids. In cow’s milk, proteases can have several significant effects on milk quality, processing, and ultimately on dairy products. Here’s an ...
DIARY COW HEALTH AND MAINTENANCE
The health of a cow and its management can significantly impact the quality of milk produced, particularly concerning protein quality. Here is the key factors relating cow health to protein quality in milk: 1. Nutritional Status i. Diet Quality: A ...
PROTEIN NODULATION IN FOOD SYSTEMS
What is Protein Nodulation? Protein nodulation refers to the controlled aggregation or clustering of protein molecules into visible particles or 'nodules' within a food matirx. These nodules may be fine and smooth or coarse and grain-like, depending ...
VERSATILE USES AND IMPORTANCE OF ADIPIC ACID
Adipic Acid is a key industrial chemical best know as a crucial building block in the production of nylon and various high-performance materials. Its unique combination of stability, reactivity, and purity makes it indispensable across manufacturing, ...
PROACTIVE SANITATION AND MAINTENANCE: KEY TO DIARY EXCELLENCE
In cheese and dairy production, sanitation and preventative maintenance are essential for safe, high-quality products and efficient operations. Beyond meeting regulatory requirements, proactive programs prevent contamination, costly downtime, and ...
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 ...
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 ...
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 ...
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. ...
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 ...
FOOD, NUTRITION AND HEALTH - VARIOUS ARTICLES
ATTACHED: NEW NUTRITION BUSINESS PUBLICATION VOLUME 25 NUMBER 7 (APRIL 2020)
ANTIMICROBIAL ACTIVITY OF LACTOBACILLUS RHAMNOSUS AGAINST PSYCHROTROPHIC BACTERIA
Psychrotropic bacteria can produce extracellular, heat-resistance enzymes that remain active during the thermal processing of milk. Psychrotropic populations at densities of 10⁶–10⁷ colony-forming units (cfu) per milliliter synthesize these enzymes ...