In this article we will discuss about:- 1. Introduction to Continuous Cheese Making 2. Basic Principles of Continuous Cheese Making 3. Methods 4. Advantages. Introduction to Continuous Cheese Making: It is generally agreed that the conventional batch process of cheese making is time-consuming and laborious, involving back-breaking manual work. Further, the rise in present- day […]
Continuous Cheese Making: Principles, Methods and Advantages
Article shared by : 
Condensed Milk: Composition, Nutritive Value, Properties, Grading and Uses
Article shared by :
In this article we will discuss about:- 1. Introduction and Development of Condensed Milk 2. Definition of Condensed Milk 3. Composition and Standards 4. Food and Nutritive Value 5. Physico-Chemical Properties 6. Role of Milk Constituents 7. Judging and Grading 8. Uses. Introduction and Development of Condensed Milk: The advent of condensed milks belongs to […]
Pasteurization: Definition, Need, Standards and Process | Milk
Article shared by :
In this article we will discuss about:- 1. Definition, Object and Need of Pasteurization 2. Formulation of Standards for Pasteurization 3. Pasteurizing Process and Equipment. Definition, Object and Need of Pasteurization: The term pasteurization, as applied to market milk today, refers to the process of heating every particle of milk to at least 63°C*(145°F) for […]