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.
Mass balance equations facilitate understanding of the quality of food by determining the different food components and how they complement each other. The various components of milk are often expressed as a percentage of the total, usually based on 100 grams sample. These components can also be expressed in terms of grams of the component per […]
Intoxicating substances in milk present a very big challenge when dealing with food poisoning incidences. Given that milk is a complete food with a stable proportion of both macronutrients and micronutrients, it is an ideal vehicle for the pathogens that produce toxins. Food toxicology is the study of these toxins an their effects. The toxic compounds […]