In this article we will discuss about the steps involved in manufacturing cottage and processed cheese. How to Manufacture Cottage Cheese? (i) Receiving Skim Milk: The skim milk should be fresh, sweet, and low in fat and bacterial content and clean in flavour. It should be pasteurized immediately after separation, preferably by the holder method […]
How to Manufacture Cottage Cheese?
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Properties of Dry Milks: Top 6 Properties
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The properties of dry milks may be divided into two categories, viz., physico-chemical and sensory. The relevant physico-chemical properties include: particle size, surface and shape, structure, density, flowability, dustiness and reconstitutability. The sensory characteristics of chief importance are flavour, colour and appearance, and tactual sensations in dry or reconstituted forms. 1. Structure: Dry milks have […]
How to Manufacture Dried Milk or Powdered Milk [With Process Flowchart]
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In this article we will discuss about the manufacture of dried milk by drum and spray process. Method of Manufacture by Drum Process of Whole Milk Powder (WMP) and Skim Milk Powder (SMP): Flow diagram = Combined for WMP and SMP: Details: 1. Whole Milk Powder: (a) Receiving Milk: Only high-grade milk should be accepted. […]