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 […]
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.
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 […]
Quality tests for milk need a concerted effort to ensure that the whole dairy value chain is involved. This is because dairy products are very susceptible to bacterial contamination. To ascertain the quality of the raw material and monitor the quality throughout the value chain, the following tests will be very instrumental. 1. Organoleptic Quality […]
Food preservatives play a crucial role in keeping the quality of food for a later use. However, such preservatives cause contamination/adulteration in milk and other food products. Milk adulteration is a big problem in many countries. Many milk dealers prefer to add preservatives in milk to prolong the shelf life of their product given that […]
Assessing the quality of liquid milk is done through performing quality assurance tests, which begins by sampling liquid milk. In order to get the true picture of what milk product you will produce, you need to verify that you are starting off with the best quality available. Since you are dealing with large quantities of […]