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Enzyme Inhibition: What It is and Its Different Types

Updated on November 28, 2016 by Kevine Otieno Leave a Comment

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 […]

Filed Under: Quality Assurance Tagged With: Enzyme inhibition, Enzymes

Chemical Test Procedures for Quality Assurance in Dairy Products

Updated on April 9, 2018 by Kevine Otieno 2 Comments

chemical test procedures

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 […]

Filed Under: Quality Assurance Tagged With: Food chemistry, Quality Assurance

Platform Tests: Raw Milk Quality Testing at the Reception Platform

Updated on November 7, 2017 by Kevine Otieno Leave a Comment

Conducting platform tests

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 […]

Filed Under: Quality Assurance Tagged With: Quality Assurance

pH Determination: Monitoring The Acidity Of Dairy Products

Updated on December 1, 2016 by Kevine Otieno Leave a Comment

pH determination

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 […]

Filed Under: Quality Assurance Tagged With: pH determination

Protein Content Determination Using The Kjedall Process

Updated on December 1, 2016 by Kevine Otieno Leave a Comment

protein content determination

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 […]

Filed Under: Quality Assurance Tagged With: Food analysis, Quality Assurance

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