Milk research

I choose milk as the food type I would investigate for microbial contamination from ‘Farm to Fork’. I choose milk because I live in a rural area and find that the raw versus pasteurised milk debate is a very topical and important debate, which is ongoing. Raw milk was banned from been sold in Ireland […]

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The effect of concentration of vegeren on clotting times

This investigation is basically about milk coagulation of different milks. Also it includes why each milk type has potentially different milk clotting times using vegeren and how the concentration of vegeren is going to affect the different milks. Vegeren is a vegetarian substitute for rennet, which is also a milk-clotting agent. There are many differences […]

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Food Emulsions: an Important Mix

Food emulsions are everywhere in today’s food industry. From the milk poured with a bowl of cereal in the morning to the margarine used to flavor rolls at dinner, food emulsions are something that an individual will encounter on a daily basis. By formal definition, a food emulsion is defined as, “a colloidal dispersion of […]

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The Birth of Amul

The Kaira District Cooperative Milk Producers’ Union Limited was registered on December 14, 1946 as a response to exploitation of marginal milk producers by traders or agents of existing dairies in the small town named Anand (in Kaira District of Gujarat). Milk Producers had to travel long distances to deliver milk to the only dairy, […]

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UHT milk in India

Kuldeep Sharma, Principal Mentor, Suruchi Consultants My tryst with UHT Dairy liberalization in India is around 18 months younger than our organization. The journey which began in 1990 has seen the growth of the Indian dairy industry from the liquid milk market perspective. Milk powder and other commodities were never the center stage activity for […]

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Determination of Calcium Ions in Milk Using Titration

Calcium is a mineral which is essential to the human body. In fact 1. 5% of the human body is made up of calcium, and not just the obvious uses such as bone and teeth formation but it is also a vital factor in many enzyme reactions, for example blood clotting. It also partakes in […]

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Vinamilk – Reching out to the world

The international milk market is more develop stronger and stronger, and Vinamilk – the famous milk brand of Vietnam is more and more becoming successful on this competetive business enviroment. The success of Vinamilk in many recent years is praised by lots of well-known newspaper and the professional manager. Mrs. Huyen Thu (4/2013) found that […]

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Milk Curdling

We’ve all seen it, lumpy milk poured from an outdated jug or lemon juice added to warm milk. What was once smooth, creamy milk becomes chunky, lumpy, and completely unappetizing. But curdled milk isn’t always a bad thing. Although it sometimes signifies spoilage, it can also be a method of producing more delicious food, like […]

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Tofu And Soymilk Production

Although the highest quality protein is found in animal products (meat, milk, eggs and fish), these products are expensive and often exceed the financial capacity of people in the developing world. The soya bean is high in nutritional value and provides a satisfactory alternative to animal products. It belongs to the grain legumes (also called […]

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Elements of Business Environment

Changes witnessed over the last few years on mode of packaging and its economic impact. a) The use of properly designed containers for transporting and marketing of vegetables can significantly reduce their losses and maintain their freshness succulence and quality for longer period. Presently cardboard boxes (corrugated fiber board) are used for export of fruits, […]

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