RESEARCH, SCIENTIFIC AND FACTUAL WRITING
CAN CLOSTRIDIUM TYROBUTYRICUM FOUND IN CHEESE, BE HARMFUL TO HUMANS?
Clostridium tyrobutyricum found in cheese is not considered pathogenic to humans and does not typically cause illness. It's primary concern is related to spoilage of cheese by creating gas and off-flavours, causing a defect know as 'late blowing' in ...
UNDERSTANDING AMBIENT YOGHURT'S CHALLENGES AND OPPORTUNITIES [TETRAPAK WHITE PAPER]
INTRODUCTION What is ambient yoghurt and why is everyone excited about it? Ambient yoghurt has boomed in popularity in recent years, and become a growth item in many markets. Ambient yoghurt is actually an abbreviation for the longer, more correct ...
UNDERSTANDING BIOFILMS
INTRODUCTION Biofilms are the natural state of microorganisms in the environment, so it can be difficult to pinpoint the source of your biofilm and eliminate it once you have a problem. While organisms can stem from biofilms on manufacturing ...
THE IMPORTANCE OF GOOD AIR QUALITY MANAGEMENT IN CHEESE PLANTS
INTRODUCTION Despite the importance of good air quality management in any dairy plant this is one part of a safety, quality program that can easily be overlooked. Air in a dairy plant potentially touches all products, so understanding and investing ...
MAKING CHEESE FROM DIFFERENT MILKS
INTRODUCTION While bovine milk continues to dominate the market, an interest in sheep and goat milk cheese is quickly emerging in the U.S. There are some challenges to developing these products, however, as the number of goats and sheep in the U.S. ...
CHEESE DEFECTS CAUSED BY RETAIL ABUSE
INTRODUCTION 'Retail abuse' of cheese can occur at retails level due to mishandling / mistreatment of cheese but typically it is not malicious, it is simply that staff & management at retails level are not properly trained, or are not aware of ...
A LOOK AT SWISS CHEESE PRODUCTION AND DEFECTS
INTRODUCTION: Swiss cheese is a challenging cheese to produce. It requires the hands-on expertise of an artisan cheesemaker as well as technical, scientific knowledge of the cheesemaking process. You need to have cheese with the right pliability to ...
CONSUMER PERCEPTION OF MILK AND PLANT-BASED ALTERNATIVES ADDED TO COFFEE
Introduction Many consumers have begun to used plant-based alternatives [PBA's] in their coffee instead of dairy products - these PBA's can include soy, rice, coconut, almond, oat and hemp milk. ** Refer to the interesting article attached on the ...
MILK BASED OFF-FLAVOURS
Introduction Sensory evaluation of dairy products defines quality milk as 'milk that has almost a neutral flavour profile, that is pleasantly sweet, with no distinct aftertase' and this flavour characteristic must be maintained. ** Refer to the ...
THE FLAVOUR OF CHEDDAR CHEESE: A CHEMICAL AND SENSORY PERSPECTIVE
Cheesemaking originated as a crude form of food preservation. The preservation of cheese is a result of the combined action of: • Dehydration. The stability of foods is inversely related to moisture content. Cheese is a medium-moisture food, ...
CASEIN PRODUCTS
Casein is the principal protein found in cowís milk from which it has been extracted commercially for most of the 20th century. It is responsible for the white, opaque appearance of milk in which it is combined with calcium and phosphorus as clusters ...
PROCESS CHEESE PRODUCT WITH IMPROVED MELT AND FIRMNESS AND METHOD FOR MANUFACTURE
Process recipe cheese products have been developed to provide a healthy alternative to in standard process cheeses. Such process recipe cheese products may include a number of benefits, such as providing lower saturated fat, varying ingredient ...
INFLUENCE OF EMULSIFYING SALTS ON TEXTURAL PROPERTIES NONFAT CHEESE
Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases The objective of this study was to investigate the influence of several types of emulsifying salts (ES) on the texture of nonfat ...
THE OVERALL AND FAT COMPOSITION OF MILK OF VARIOUS SPECIES
Introduction Find attached an interesting article with regards to the difference of milk and fat composition of various species, as well as energy value, lactose, protein & ash content.
FACTORS AFFECTING TITRATABLE ACIDITY IN RAW MILK
Introduction The value of titratable acidity (TA) as an indicator of raw milk quality has been challenged recently, because milk is refrigerated within minutes after it leaves the cow until it reaches the consumer. Also, high milk protein may ...
MAKING CHEESE FROM DIFFERENT TYPES OF MILK
Introduction While bovine milk continues to dominate the market with more than 196,245 billion pounds being produced annually, an interest in sheep and goat milk cheese is quickly emerging in the U.S. There is a great deal of room for mixed milk ...
UNDERSTANDING AND PREVENTING BACTERIOPHAGE
Introduction Bacterial viruses, known as bacteriophage or phage, have the ability to infect bacteria in cheese, including the starter culture, leading to bacterial lysis and consequently, the loss of necessary lactic acid production. While there are ...
THE FUNGAL PROBLEM IN THE CHEESE INDUSTRY
Introduction Fungi are a major cause of spoilage in food since they have a great versality for growing substrates and conditions where other microorganisms are not able to grow. Fungal spoilage of cheese is a problem and cause quality reduction due ...
OVERVIEW OF FOOD ADULTERATION - DEFINITION, CAUSES, IMPACT & DETECTION
Introduction One can interpret the term "adulteration" in a variety of ways, such as removing certain valuable ingredients from a particular food product or mixing or substituting inferior components with superior ones. When a food product doesn't ...
A REVIEW ON CHEESE ANALOGUES
Introduction Cheese analogues are usually defined as products made by blending individual constituents, including non-dairy fats or proteins, to produce a cheese-like product to meet specific requirements. They are being used increasingly due to ...
CHALLENGES WITH CONTROLLING YEAST & MOULD GROWTH IN CHEESE
Introduction Yeast and mould organisms are typically destroyed by pasteurization of milk. Thus it is crucial to prevent recontamination of the product after it has been pasteurized - it should be noted that mould spores are not killed by ...
SENSORY ANALYSIS - THE TOOLS OF THE TRADE
Introduction Sensory analysis is using the human senses to evaluate products. When used appropriately, it is a valuable tool that allows for quick and meaningful information. Employing the human senses is the oldest form of product quality control ...
CRYSTALLIZATION IN CHEESE
Introduction Whilst cheese crystals are relatively harmless, consumers often confuse the crystals with yeast or mould growth as the appearance of the crystals implies a defect. In reality, calcium lactate and tyrosine crystals are actually seen as a ...
IMPORTANCE OF ACID DEVELOPMENT IN CHEESE MILK PRIOR TO RENNETING
Introduction Many of the undesirable body or textural attributes seen in cheeses can be traced back to inadequate pH development prior to rennet addition, or excessive proteolysis due to prolonged aging. Cheese plants often monitor the acid ...
THE EFFECT OF A HUMIDITY CONTROLLED ENVIRONMENT ON STILTON CHEESE
Introduction Humidity is an important environmental variable that affects cheeses during their maturation. Raising the relative humidity of the environment during maturation of the cheese both reduces loss of moisture from the cheese, but also reduce ...
17 TESTS TO DO FOR HIGH-QUALITY DAIRY PRODUCTS
Introduction The quality of dairy products is of the utmost importance to today’s consumers, and achieving high-quality dairy products requires a systematic approach that encompasses key testing criteria for raw, processing environment, in-process, ...
RICCOSAL - SALT MIXTURE FOR RICOTTA
RICCOSAL, salts for ricotta production, is used as food adjuvants to improve the flocculation of whey proteins by heating. RICCOSAL is a food quality blend of magnesium and chlorine salts. The product can find application in the production of ricotta ...
LOADS OF COLIFORMS AND FAECAL COLIFORMS
Covering Loads of coliforms and fecal coliforms and characterization of thermotolerant Escherichia coli in fresh raw milk cheese under the following topics: ♦ Materials and method ♦ Results and discussion
GUIDE TO GOOD DAIRY FARMING PRACTICE: MILKING HYGIENE
Milking is the defining activity of dairy farming. Consumers demand high standards of milk quality, so milking management aims to minimize microbial, chemical and physical contamination. Milking management covers all aspects of the process of ...
THE ROLE OF COLIFORMS AS INDICATORS OF UNHYGIENIC PROCESSING CONDITIONS IN DAIRY FOODS
An informative article about The Evolving Role of Coliforms as Indicators of Unhygienic Processing Conditions in Dairy Food Testing for coliforms has a long history in the dairy industry and has helped to identify raw milk and dairy products that may ...
GUIDELINES FOR THE INTERPRETATION OF QUALITY PROBLEMS IN MILK
The following topics are covered in this article: ♣ Milk quality ♣ Quality of dairy products ♣ Microbial counts in milk ♣ Compositional quality of milk
DAIRY PRODUCTS QUALITY AND SAFETY
An interesting article covering subjects such as: ♠ Milk quality and testing ♣ Infectious contaminants of milk and milk products ♣ Quality assurance and control of milk and milk production
CODE OF PRACTICE FOR MILK PRODUCERS
A practical and informative article for milk producers, covering various topics of importance in the dairy industry
CODE OF HYGIENIC PRACTICE FOR MILK AND MILK PRODUCTS
An informative article discussing the code of hygienic practice for milk and milk products including topics: ♣ Design & facilities ♣ Maintenance & sanitation ♣ Personal hygiene
PRESENCE OF COLIFORM & STAPHYLOCOCCUS AUREUS IN CHEESE
Coliforms are a group of bacteria The presence of large numbers of coliforms in foods is highly undesirable, as some produce toxins and can be associated with food poisoning. For more information contact order@dynamiko.co.za or ...
PECTIN INFORMATION
Introduction Pectin is a carbohydrate used as a gelling agent, thickener and stabiliser due to it's hydrocolloid properties. ** Refer to the short article attached for more information on the general characteristics and various different options of ...
OZONE AS A DISINFECTANT IN THE DAIRY INDUSTRY
Ozone occurs naturally high in the atmosphere as a result of the action of ultra violet radiation from the sun acting upon the oxygen molecules. For more information on ozone machines contact order@dynamiko.co.za
CHEESE DEFECTS IN GRADED CHEESE
Interesting article about grading cheese and a discussion on cheese defects in graded cheeses. Regardless of consumer preference, the flavour and textural qualities of cheese do influence the value of cheese in the marketplace. Consumers and cheese ...
TEMPERATURE AND RELATIVE HUMIDITY INFLUENCE THE RIPENING DESCRIPTORS OF CAMEMBERT-TYPE CHEESES THROUGHOUT RIPENING
Introduction Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors are normally defined to represent the sensory changes in Camembert-type cheeses: Penicillium camemberti appearance, cheese ...
PRODUCTION OF CASEINS AND THEIR USAGES
Introduction Casein and caseinates are used in many industries. There are two types of casein - rennet casein and acid casein. Acid caseins are produced with mineral & biological acids. Except for these two types, there are sodium, potassium, calcium ...
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