Enzyme inhibition is the hindrance of the enzyme activity by an enzyme inhibitor. An inhibitor is a substance, other than the enzyme, that attaches itself onto the enzyme thereby inhibiting the enzyme affinity to the substrate. The inhibitor attaches itself to the binding site of the enzyme rendering the enzyme incompatible to the substrate since […]
Chemical Test Procedures for Quality Assurance in Dairy Products
Listed here are the conventional chemical test procedures that are carried out on dairy products to assure quality of the products. You will realize that I have not indicated the lactoscan equipment in any of these tests. The machine can execute some of the tests indicated here automatically and give you a printout of the […]
Platform Tests: Raw Milk Quality Testing at the Reception Platform
The reception platform is the gate where you determine the quality that is fit for production purposes. Here, the quality you assign to the milk will determine the subsequent quality parameters determined at the quality assurance laboratory. These platform tests majorly serve two purposes. First, you can use the tests to identify if the milk […]
pH Determination: Monitoring The Acidity Of Dairy Products
You may wonder whether pH determination and monitoring is of any importance in dairy products processing. As we are about to discover, pH is very important to the living cells. This is because the living organisms need a proper balance of hydrogen and hydroxide ions to maintain the essential physiological processes. Consequently, scientists have used […]
Protein Content Determination Using The Kjedall Process
Kjedall process of protein content determination involves digestion of the sample in a Kjedall digester in the presence of concentrated sulfuric acid and selenium tablet, which acts as a catalyst for the process. It is a simple, precise, and a straight forward method, especially for learners, to get acquainted with. You can apply this process […]
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