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Farmright aims to lower saturated fat in milk by 15% through supplementing cow diets with a rumen-protected oil supplement. Trials showed 10-16% decreases in milk saturated fat without increasing trans fats or depressing fat percentages. Products made from the modified milk, like butter, baked goods and cheese, performed well in terms of texture, flavor and consumer preference trials. The strategy offers a way to supply the market with nutritionally enhanced dairy products through predictable and sustainable changes to cow diets.
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Milk, cheese, yoghurt and other dairy products are good sources of the calcium adults need for healthy bones.
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Keep an eye on the ingredients though, as sometimes a low fat choice may be higher in sugar.
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A comparison between butter, margarine and lard. Not to sure about how correct the information is though!A presentation on Butter [Welcome To Everybody]![A presentation on Butter [Welcome To Everybody]](https://cdn.slidesharecdn.com/ss_thumbnails/welcometoeverybody-140830144751-phpapp01-thumbnail.jpg?width=560&fit=bounds)
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This slide is about Plant Layout Design of Butter Processing in industry.
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The Science of Making Margarine
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The document discusses the production of margarine. It begins by defining margarine as an emulsion of water-in-fat containing 80% fat, 16-18% water, and other ingredients like salt, emulsifiers, and flavorings. The key steps in manufacturing include formulating an oil blend, preparing the fat and milk phases separately, emulsifying the phases, cooling and solidifying the emulsion, and packaging. Product quality is determined by attributes like spreadability, firmness, stability, and various sensory characteristics. The production process and techniques for controlling the plasticity and texture of the final product are also outlined.FLAVOUR AND AROMA OF GHEE
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This document provides information about the flavor and aroma compounds found in ghee. It discusses how the heating process during ghee production generates flavor compounds through interactions between milk constituents. It identifies the major flavor compound categories in ghee, including carbonyls, lactones, free fatty acids and esters, alcohols and hydrocarbons. For each category, it describes the compounds present and how they contribute to ghee flavor, as well as the processes that produce these compounds during heating. It also mentions using starter cultures or synthetic mixtures to influence the flavor of ghee.Milk fat replacers carbohydrate based
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Khoa is a partially dehydrated milk product made by continuously heating and stirring milk until it reaches a semi-solid consistency. It is classified based on fat and moisture content into different types suitable for making sweets. Khoa is produced through existing batch methods or improved continuous methods. It provides nutrients from milk and is commonly used as a base for Indian sweets or consumed directly. Proper packaging and refrigerated storage helps extend the shelf life of khoa.Export products
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This document summarizes information about several milk products. It describes butter-vegetable ghee as a high fat mixture of milk and vegetable fats with a soft texture and sweet buttery taste. It is used for frying and braising. The document also describes condensed milk with 8.5% fat and "Cream" condensed milk with 19% fat, including packaging, nutritional information, and shelf life. Finally, it provides information on full cream milk powder, skimmed milk powder, and sweet whey powder, including production method, ingredients, nutrition, and storage conditions.EXPORT BROCHURE
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This document defines butter and its standards according to FSSAI and other regulatory bodies. It discusses the key components of butter including milk fat content and microbiological standards. The document also covers the production process for butter including cream preparation, neutralization, standardization, pasteurization, ripening, cooling, churning and salting. Food additives permitted in butter are also outlined.Study on Processing and Quality Parameters of Ice-cream
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Farmright aims to lower saturated fat in milk by 15% through supplementing cow diets with a rumen-protected oil supplement. Trials showed 10-16% decreases in milk saturated fat without increasing trans fats or depressing fat percentages. Products made from the low-sat milk performed well in sensory tests, with preference for reduced saturated fat products. The strategy offers a controlled way to lower saturated fat in milk and dairy.Linked In
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This document defines butter and its standards according to FSSAI and other regulatory bodies. It discusses the key components of butter including milk fat content and microbiological standards. The document also covers the production process for butter including cream preparation, neutralization, standardization, pasteurization, ripening, cooling, churning and salting. Food additives permitted in butter are also outlined.Study on Processing and Quality Parameters of Ice-cream
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Ice-cream is typically regarded as a seasonal product, with demand peaking during the summer
months. Winter witnesses a sharp decline in consumption and resultant dip in sales and profits.
Indias current ice-cream market is worth Rs 3,000 cr, including the unorganized sector.
Evolved markets are on a different footing. Frozen desserts category is still a long way from
becoming a part of diet/food plan of locals. The scenario is gradually changing wherein other
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in nature with April to June being the peak season and November to January the lean months.
Sales slacken during the monsoons also. Currently growing at 12-15 percent annually, the future
prospects of Indias ice-cream market seem promising for manufacturers, suppliers and retailers.
A mix of factors is responsible for lessening the seasonal impact and contributing to the overall
growth of the countrys ice-cream industry such as changing consumer perception, capturing
regional variations, diverse consumer segments, favorable retail location, product range and
innovation, festivities, and marketing and promotions.Heat desiccated products
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油
Butter is made through a process of separating cream from milk, pasteurizing the cream, ripening it through culturing, aging, churning, washing, and salting it. It contains up to 80% butterfat which gives it a solid yet soft and spreadable texture. While high in saturated fat, butter also provides vitamins A, D, E, and K. It has various uses like baking, sauces, and emulsions due to its ability to incorporate air and strengthen dough. Proper storage of butter involves refrigeration between 0-2 degrees Celsius.Butter
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油
Butter is made through a process of pasteurizing cream, churning it into a solid form where fat globules coalesce, draining off the buttermilk liquid, and adding salt. It is regulated by law to have a certain fat and water content. Butter provides protein, saturated fat including butyric acid, some carbohydrates and minerals, and vitamins A and D. There are different varieties including salted, unsalted, reduced-fat, and spreadable butters. Margarine is made through a process of oil extraction, hydrogenation to harden the oil, blending with other ingredients like milk, and churning and shaping into a final product. Certain dairy spreads can help reduce cholesterol levels.Marg vs butter
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Nutrition plays an important role in recovery and overall health. While margarine was originally created to fatten turkeys, it actually killed them, so manufacturers added color and flavorings to sell it as a butter replacement. However, margarine is much unhealthier than butter. It contains trans fats which increase risk of heart disease and cancer. Margarine is also very similar chemically to plastic and paint.Butter
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Butter is made through a process of separating cream from milk, ripening the cream through culturing or aging, churning the cream to separate butterfat globules from buttermilk, washing and draining the buttermilk from the butter, and optional salting or packaging for storage. Modern butter making is more complex than traditional methods of shaking cream in animal skin pots and allows for butter with improved taste and shelf life.Amira foods dairy products
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油
Amira Foods produces several dairy products including ghee, full cream milk powder, and skimmed milk powder. The ghee is made from high quality milk under hygienic conditions and has a rich flavor. The full cream milk powder and skimmed milk powder are produced by spray drying milk and are available in 25 kg bags with a 12 month shelf life when stored properly.Butter
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Butter is made by churning cream to separate the butterfat globules. The document discusses the definition, history, properties, classification, manufacturing process, packaging and storage of butter. It defines butter as a concentrate containing at least 80% milk fat obtained by churning cream. The manufacturing process involves receiving milk, separating cream, standardizing, pasteurizing, churning, ripening, packaging and storage. Butter can be classified based on storage, manufacturing practice, acidity of cream and salt content.The Microstructure of Australian Cheddar Cheese and other Dairy Products
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Farmright aims to lower saturated fat in milk by 15% through supplementing cow diets with a rumen-protected oil supplement. Trials showed 10-16% decreases in milk saturated fat without increasing trans fats or depressing fat percentages. Products made from the low-sat milk performed well in sensory tests, with preference for reduced saturated fat products. The strategy offers a controlled way to lower saturated fat in milk and dairy.Linked In
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Farmright aims to lower saturated fat in milk by 15% through supplementing cow diets with a rumen-protected oil supplement. Trials showed 10-16% decreases in milk saturated fat without increasing trans fats or depressing fat percentages. Products made from the modified milk, like butter, baked goods and cheese, performed well in terms of texture, flavor and consumer preference trials. The strategy offers a way to supply the market with nutritionally enhanced dairy products through predictable and sustainable changes to cow diets.Prize x power point
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Milk processing
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The document describes the butter making process. It defines butter according to FSSAI and PFA and provides the standards for table butter. The process involves standardization, pasteurization, cooling, ripening, churning, washing, salting and packaging of butter. Ripening of cream with starter culture is important to develop flavor. Churning involves breaking the emulsion of cream into butter grains through agitation. Factors like fat composition, globule size, cream richness and viscosity influence churnability and body of butter.Utilization of dairy by product
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Milk and Milk Products_Food BiotechnologyPMG Newsletter (Volume 03. Issue 03).pdf
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Yogurt is a dairy product produced through the fermentation of milk by specific bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. processing involves transforming milk through steps such as standardization, homogenization, pasteurization, and fermentation with specific lactic acid bacteria.
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This document describes the butter making process. It defines butter according to various standards and outlines the key steps in production: standardizing cream, pasteurization, cooling, ripening with starter cultures, churning to convert the emulsion, draining buttermilk, washing butter grains, salting, adjusting moisture, and working the butter. Factors that influence churning and the body of butter include the chemical composition of butterfat, size of fat globules, richness of cream, and churning temperature, speed, and fullness.Milk & Milk product
Milk & Milk productSheikh Mohammad Talha
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This document discusses milk and milk products. It provides information on the composition of milk, including that milk is 87% water and contains proteins, fats, carbohydrates, vitamins, and minerals. It also discusses the types of microorganisms commonly found in milk, such as various bacteria, and microorganisms of concern for food safety. Additionally, the document outlines several factors that influence microbial growth in milk and describes various processes involved in milk processing, including clarification, homogenization, pasteurization, fortification, bleaching, and dehydration.Introduction to channa & paneer kirtiG
Introduction to channa & paneer kirtiGKIRTIGAUTAM11
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Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey. Fermented Dairy Products Manufacture.pptx
Fermented Dairy Products Manufacture.pptxAfra Jamal
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This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour creamMilk processing
Milk processingMajed Al-Ghamdi
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Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145属F for 30 minutes or 162属F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.Whey Bevarages 1.pptx
Whey Bevarages 1.pptxPRATIK827850
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The document provides an overview of whey utilization, focusing on whey beverages. It discusses the global production of whey as a byproduct of cheesemaking. It then covers the nutritional composition of whey, various processing methods, and major utilization areas including whey powder, protein, and lactose production. The document specifically examines different types of whey beverages such as fruit juice-based, dairy, carbonated, and sports drinks. It concludes that whey proteins provide various health benefits and that whey-fruit juice combinations have potential as nutritious beverages after further improvements to shelf life and flavor.Soyamilk & curd
Soyamilk & curdAvinash Chandra
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The document provides information about the production of soya milk, curd, and their health benefits. It discusses the process of making soya milk from soybeans and how curd is produced through bacterial fermentation of milk that causes coagulation. Some key points:
- Soya milk and curd are inexpensive sources of protein that are cholesterol-free and easy to digest. Curd contains various vitamins, minerals, and protein.
- Curd is produced through the fermentation of milk by lactic acid bacteria, which causes the milk proteins to coagulate. It involves heating, cooling, adding culture, and incubating the milk.
- Producing curd has financial and technical aspects involving equipment,UNIT 8-DDP-DR. SUSHIL NEUPANE.pdf
UNIT 8-DDP-DR. SUSHIL NEUPANE.pdfDr. Sushil Neupane
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- The document discusses the production processes and importance of various fermented and separated milk products including ghee, butter, yogurt, cream, and dahi.
- It provides flow diagrams and explanations of the methods for making these products, including separating cream from milk, churning cream to produce butter, and fermenting milk with cultures to produce yogurt.
- The products are described in terms of their nutritional value and health benefits, with ghee, butter, and yogurt noted as good sources of vitamins, minerals, and other nutrients.Producing quality milk catalyst june 15
Producing quality milk catalyst june 15Ramamaoorthy Sundaram
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This document discusses factors that influence milk quality and composition. It notes that good quality milk comes from animals that receive balanced nutrition from their feed. Balanced feeding leads to optimal animal nutrition economically and reduces production costs and health issues. The key factors that can impact milk quality include genetics, stage of lactation, feed and feeding practices, climate, and animal health. Feeding practices can influence the fat and protein content of milk within genetic limits. The type of feed, fiber content, and fat levels all impact milk composition. Balanced rations and nutrient levels are recommended to maintain good milk quality and composition.Fat replacers.ppt
Fat replacers.pptAnwaar Ahmed
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Fat substitutes are designed to mimic one or more roles of fat in foods such as providing texture and moisture. They vary in calorie density from none to 9 calories per gram. Some can achieve fat's qualities with less of the substitute. The specific substitute used depends on its properties and regulations. Carbohydrate-based substitutes have little effect on nutrient absorption while olestra may affect fat-soluble vitamin absorption. Labels must adhere to regulations for fat and calorie claims.Effect of Different Levels of Fat on the Chemical Composition and Sensory Cha...
Effect of Different Levels of Fat on the Chemical Composition and Sensory Cha...IOSRJAVS
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The effect of different levels of fat on the chemical composition and sensory characteristics has been made from the following levels of milk fat: 3%, 2.5% and 2%. The produced cheese was packed into sterile polyethylene bags (300 gram capacity) and stored at 4属C for three months. The chemical analysis was done at 0, 30, 60, 90 and 120 days. The results revealed that significant differences (P< 0.05) were found in protein, ash, total solid, pH, volatile fatty acids and fat contents of the different cheese samples. Sensory characteristics and storage periodof the cheese samples showed significant variations (P< 0.05). The protein, total solids and ash increased throughout the storage period, the lowest values were 21.82賊3.49%, 59.29賊4.03% and 5.60賊0.89% respectively obtained at day zero of the storage. The highest pH occurred at day zero of storage. It was also found that the volatile fatty acids(VFA) increased with the decrease levels of fat, the highest VFA (2.62賊0.50%01N ml NaOH/100 gm) was observed in the cheese with 2.5% fat. The statistical analysis showed sensory characteristics of the cheese samples significant (P< 0.05) affected by the fat levels. The present study concluded that production of low-fat cheeses with valuable chemical composition and good quality for the health benefits of the consumers. Chapter 7 - Dairy Products and Cooking 0 On Cooking
Chapter 7 - Dairy Products and Cooking 0 On CookingJamieLevitt1
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This presentation provides an overview of dairy products. The content of Phytanic and Pristanic Acids in Various Foods and Their Contr...
The content of Phytanic and Pristanic Acids in Various Foods and Their Contr...andyheomoiandyheomoi
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Linked In
- 1. Farmright Ltd Low Sat Milk Trials
- 2. Consumption of saturated fatty acid in the UK Milk, butter and cheese contribute to approx 30% of total fat intake and 40% of total saturated fatty acid intake in the UK adult population (Givens and Shingfield, 2006) Milk and dairy products are the primary source of C12:0 and C14:0 in the human diet and a major contributor to C16:0 consumption Even modest changes in the fatty acid composition of milk fat are likely to significantly benefit long-term human health
- 3. Opportunity and Challenge Opportunity: Supply the market with nutritionally enhanced milk and dairy products of lowered saturated fatty acid content and higher concentrations of beneficial unsaturated fatty acids Challenge: To lower saturated fatty acid content in milk and dairy products (circa 15%) without; Substantially increasing trans fatty acid concentrations Depressing milk butterfat percentages Compromising animal health or fertility Reducing shelf life or sensory attributes of milk and dairy products
- 4. Options available Changing the cow s diet alters the composition of milk fat Options available include; 1. Fresh grass/legume forages + Relatively inexpensive - Seasonal variation in milk fat composition 2. High levels of oilseed + Known to decrease milk saturates - Substantial increases in trans fatty acid content and decrease milk fat percentage 3. Specialised Feed supplement + Allows strategic and predictable changes in milk fat composition - Expensive
- 5. The farmright strategy The farmright strategy for reducing saturated fatty acid content of milk fat involves:- the use of a novel rumen protected oil supplement THAT inhibits de novo fatty acid synthesis in the bovine mammary gland in a controlled, predictable and sustainable manner
- 6. Case Study Trials with 30 to 40 cows fed conventional diets supplemented with a rumen protected oil supplement providing between 500 and 750 g/day of long chain fatty acids (mainly as oleic acid). Target 10-15% reduction in milk total saturate content Milk fatty acid composition measured during trial Liquid milk, cream and butter manufactured from the lowered saturated milk for extensively testing to evaluate product organoleptic properties and texture Applied to production of hot milk drinks, baked goods and cheese
- 7. Milk fat composition std vs. modified milk Conventional Modified 70 60 50 40 30 20 10 0 C12:0/C14:0/C16:0 Trans C18:0 cis-9 C18:1 Saturates PUFA
- 8. Key Findings Range of decreases in saturated fatty acid content of milk fat from 10 to 16% Lower saturate butter was softer than standard butter Decrease in the quantity of fat needed to produce baked goods Low sat cheese performed well as ingredient in ready meal dishes in terms of flavour and texture Positive trend in preference for new products including milky drinks with reduced saturated fat