Compositional analysis of milk is a basic quality assurance procedure to ascertain the quality of the product. Milk fat is a crucial content of the product that determines the value of milk. Rose Gotlieb method of butterfat determination is useful in determining butterfat content of milk, especially if the product has other additives like sugar […]
In the early days, it was not possible to determine the quantity of butterfat in milk. Unscrupulous farmers watered down their milk and scooped off cream to increase their volumes. They ended up with more money while the honest farmers earned less since they did not water down their milk. Following these challenges, Professor Stephen […]
Butter fat testing using Gerber method is one of the many quality assurance test procedures carried out in milk. It is a simpler modification of the Babcock method with special butyrometers for various dairy products. Butter fat determination is necessary to determine the amount of butter fat present in milk and milk based products. One […]
Total Quality Management (TQM) is the philosophy of involving all the stakeholders in an organization in a continued effort to improve the quality and to achieve customer satisfaction. Approaches to Total Quality Management (TQM) i.) Find out what the customer wants. You can do this by relying on survey focus groups and interviews. You can […]
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 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.
The key determinants of food quality are established to achieve the high quality standards that customers expect. Consequently, there is need to implement measures that will ensure that there exists an environment for continuous improvement. Every consumer expects that the food products s/he uses will not bring any harm to her/his health and that no economic […]
Milk standardization is important in the dairy industry because it is used to ensure that every consumer gets milk with constant fat content and consistency. Primarily, milk may be separated into two products; cream with high fat content (about 40% fat) and skimmed milk (about 0.03% fat) using a centrifugal separator.