Many people tend to equate mastitis in cows to hygiene conditions in the farm. To a large extent, this argument is true since mastitis is, by far and large, a bacterial infection and bacteria tend to thrive in unhygienic conditions. Mastitis in cows is the inflammation of the cow’s mammary gland and udder tissue. This disease/condition […]
Milk fever is a disease that affects dairy cattle but can also occur in beef cattle, goats, or even dogs. It occurs when there is reduced blood calcium levels (hypocalcaemia) in cows a few days before or after calving. Some people call this condition postparturient hypocalcemia while others call it parturient paresis. A positive diagnosis is given when the blood […]
Brachiaria grass, natively from Africa, has undergone decades of improvement in Colombia and now promises poverty eradication right here in Africa. International Center for Tropical Agriculture (CIAT) has developed a new variety of grass, Brachiaria spp., which will improve your herd’s productivity by a whopping 40%. According to their research findings, brachiaria is a very hardy […]
Has someone ever asked you about how to make margarine? Have you ever wondered how you can make this ubiquitous product? Wait… Is it a margarine or a spread? Although most people still use margarine to refer to any type of table spread, the Food Standards Code defines margarine to contain at least 80% fat. […]
Butter is a premium dairy product. Failure to control the butter defects can lead to some serious complications consequences such as food poisoning when the consumer finally uses the defective butter. Before releasing the butter to the market for sale, a team of competent judges conducts a series of tests to grade it. They carry […]
Butter is a dairy product that you obtain by churning milk or cream. The butter making process involves a series of activities aimed at separating the milk fat from the liquid phase and converting it into a solid phase. Butter is a water-in-oil emulsion with the milk proteins acting as the emulsifiers. At refrigeration temperatures, […]
Cream is a rich fat-based dairy product that you obtain by skimming milk with 4% fat content. Different types of cream depend on the type of separation/cream concentration used. After separating the cream, concentrate it to 10% – 75% fat content depending on your intended purpose. On the average, most creams have about 40% fat […]
Butter fat indices indicate the type and amount of fatty acids in the butterfat of any given dairy product, which helps in scoring the quality of the product. Many methods, including the gerber method, exist for determining the butterfat content. However, the indices we shall be looking at not only reveal the content but also […]
The quality of process water must be maintained at very high standards, otherwise, there will be uncontrollable contamination of the food being processed at the plant. Waste water emitted from the plant must be handled properly to avoid contaminating the environment.
Quality assurance is the biggest marketing tool any food manufacturer can adopt. When a processor can assure the consumers that they will continuously get high quality products, they (consumers) become the greatest asset for the company in terms of brand publicity.