Milk lactose
3 likes1,260 views
It is a disaccharide composed of the monosaccharides glucose come from blood and galactose ( ??) synthesized in golgi apperatus in mammary gland both linked by glycosidic link. It is only found in milk in its natural state , synthesized in mammary gland. It is found in form of opaque solution. Less sweet than sucrose. (5% sucrose=10% lactose) (double). Low soluble--- crystalization Fermentation Maillard reaction In order to digest lactose, your body digestive tract produces the enzyme lactase. Lactase is produced by the small intestine and secreted to break down lactose into its simpler forms of sugarglucose and galactose. These simple sugars are easily absorbed into the bloodstream and used as energy.
1 of 8
Ad
Recommended
Milk enzymes
Milk enzymesFaculty of Veterinary Medicine ,Benha university
油
Def: A group of protein with a catalytic activity that activate the chemical reaction without being destroyed . There are at least 20 enzyme found in milk.
- Phosphatase is an enzyme naturally present in all raw milks.
- which is used as an indicator of proper milk pasteurization (63C/30min).
- Complete pasteurization will inactivate the enzyme.
Milk lipase is lipoprotein. It catalyzes the breakdown of lipids ( triglycerides) . The process is called lipolysis.
Milk fat, lactose 2020.
Milk fat, lactose 2020.Faculty of Veterinary Medicine ,Benha university
油
Milk comprises 87.5% water, with 84% as free water and 3.5% as bound water containing dissolved constituents. The document discusses the structure, formation, and properties of milk fat globules, including their role in creaming, and highlights the effects of homogenization on fat globule size and milk stability. Additionally, it covers lactose composition, digestion, and issues related to lactose intolerance, including symptoms and management solutions.Milk protein introduction.
Milk protein introduction.Faculty of Veterinary Medicine ,Benha university
油
The document discusses the composition of milk proteins, highlighting that milk consists of 87.5% water and 12.5% total solids, which includes proteins such as casein (80%) and whey proteins (20%). It explains the characteristics of milk proteins, their synthesis in the mammary gland using amino acids from the cow's diet, and how their solubility is influenced by pH levels. Additionally, it emphasizes the importance of amino acids and the varying protein content based on genetic factors of the cows.Milk minerals and salts ppt
Milk minerals and salts pptARCHANA MADPATHI
油
This document provides an overview of a presentation on minerals in milk and salt balance theory. It discusses major and minor minerals found in milk, factors that affect salt composition, physical equilibrium among milk salts, and the physiological roles of various milk minerals like calcium, phosphorus, magnesium, sodium, chloride, and potassium. It also examines how mineral content is determined in foods and its importance for nutrition, quality, processing and more.Non enzymic browning
Non enzymic browningAleppo University
油
This document discusses non-enzymatic browning in foods. It describes the main types of non-enzymatic browning reactions, including the Maillard reaction, caramelization, ascorbic acid browning, and metal-polyphenol browning. It also outlines factors that influence the Maillard reaction such as temperature, pH, water activity, and methods for preventing non-enzymatic browning including controlling environmental conditions and using preservatives like sulfur dioxide.Unit Operations in Food Industry
Unit Operations in Food IndustryMahmudul Hasan
油
Unit operations are the fundamental physical, chemical, and biological processes used in food engineering to transform raw materials into final food products. Some key unit operations include filtration, drying, distillation, crystallization, grinding, and sedimentation. The properties of foods, such as thermal, optical, electrical, structural, mechanical, and mass transfer properties must be well understood to design effective unit operations. The main objectives of unit operations are to study the principles governing various food processing stages and the equipment used to carry them out industrially. Unit operations can be classified into physical, chemical, biochemical, momentum transfer, mass transfer, and heat transfer operations. Thermal properties of foods like specific heat, thermal conductivity, and thermal diffusivity areMilk Protein ppt
Milk Protein pptArpitPatel200
油
Milk proteins like casein and whey proteins are the primary proteins found in milk. Casein makes up around 80% of milk proteins and is further comprised of alpha, beta, and kappa casein. Whey protein makes up the remaining 20% and contains beta-lactoglobulin and alpha-lactalbumin. These milk proteins are separated through processes like cheese or casein production. They find various applications in food due to their functional properties such as water binding, emulsification, and foam formation. Common milk protein products include caseinates, whey protein concentrates, isolates, and hydrolysates which are used in foods like baked goods, dairy, meat products, and nutrition supplements.Introduction to channa & paneer kirtiG
Introduction to channa & paneer kirtiGKIRTIGAUTAM11
油
The document provides a detailed overview of chhana and paneer, including their definitions as per the Food Safety and Standards Act 2006, composition, manufacturing methods, and standards set by BIS and FSSR. It outlines the nutritional parameters, factors affecting quality, production methods, shelf life, packaging, and common defects in both products. Additionally, it discusses various sweets made from chhana and paneer.Methods of preservation of milk and milk products
Methods of preservation of milk and milk productsDr.kanchana
油
The document outlines microbiological definitions and processes related to the production and preservation of milk and dairy products. It explains various pasteurization methods, their history, and their impact on microbial safety and shelf life, as well as methods for dehydrating milk and producing different types of cheese. Additionally, it discusses the importance of controlling microbial growth in dairy products through techniques such as fermentation, salting, and the use of preservatives.INTRODUCTION+TO+FOOD+ANALYSIS.ppt
INTRODUCTION+TO+FOOD+ANALYSIS.ppthusnainrasheed123
油
This document provides an introduction to food analysis. It discusses trends in consumer demand for safe, nutritious foods and the food industry's role in meeting these demands. Reasons for analyzing foods include government regulations, quality control, and characterizing raw materials, finished products, and properties during processing. The document outlines various standards and describes analyzing foods to ensure safety, authenticity, and other quality attributes. It also covers selecting appropriate analytical techniques and methods based on criteria like accuracy, cost, and applicability to different food matrices and properties.CHEMISTRY OF MILK ENZYMES AND THEIR SIGNIFICANCE
CHEMISTRY OF MILK ENZYMES AND THEIR SIGNIFICANCEARCHANA MADPATHI
油
The document provides an overview of indigenous and exogenous enzymes found in milk, detailing their types, significance, and functions. It covers various enzymes like proteinases, lipases, phosphatases, and lysozymes, explaining their roles in milk processing, shelf life, and flavor development. Additionally, it discusses the importance of these enzymes in cheese making, pasteurization indicators, and their physiological functions.Fats and oils
Fats and oilsUniversity
油
This document summarizes key information about fats and oils, including their structure, rancidity, and how heat affects them. It also outlines several extraction methods for fats and oils like rendering, pressing, and solvent extraction. Refining processes are discussed along with winterization and hydrogenation. Shortenings and their uses in foods are covered. Finally, the document defines cholesterol, lists foods containing it, and outlines its functions in the body.FUNCTIONAL PROPERTIES OF PROTEIN
FUNCTIONAL PROPERTIES OF PROTEINImaginative Brain Science
油
The document discusses the functional properties of proteins in foods. It begins by defining functionality as any non-nutritive property that influences an ingredient's usefulness. It then identifies three main groups of functional properties: hydration properties related to protein-water interactions like solubility and viscosity; properties related to protein-protein interactions like gelation and dough formation; and surface properties involved in emulsification and foaming. Specific examples covered include the role of proteins in viscosity, gelation, emulsions, foams, and dough formation. The document concludes by noting how extrusion and enzymatic hydrolysis can alter soy protein properties.Condensed milk
Condensed milkMd Sadakatul Bari
油
The document discusses condensed and evaporated milk, detailing the manufacturing processes, differences, and physico-chemical properties of these products. It highlights the importance of factors such as sugar content, milk quality, and controlled processing conditions on the final product's quality. Additionally, it outlines critical stages in production, from receiving raw milk to packaging and storage, ensuring the desirable characteristics of condensed milk.Instrument or Experimental Technique Used In Food Chemical Composition Analysis
Instrument or Experimental Technique Used In Food Chemical Composition Analysisholem
油
This document discusses four main analytical instrument techniques used in food chemical composition analysis: gas chromatography (GC), high performance liquid chromatography (HPLC), differential scanning calorimeter (DSC), and ultraviolet-visible spectrophotometer. It provides an overview of each technique, including their aims and uses in food analysis. GC is used to separate and analyze compounds that can be vaporized, HPLC separates mixtures using liquid mobile and stationary phases, DSC measures heat flows during material transitions, and UV-VIS spectrophotometry determines substance identities and concentrations by measuring light absorption.Milk protein casein, whey protein.
Milk protein casein, whey protein.Faculty of Veterinary Medicine ,Benha university
油
Milk contains two main protein groups: caseins and whey proteins. Caseins make up 80% of milk proteins and form spherical micelles dispersed in the milk fluid. The micelles are made up of subunits of different caseins held together by calcium phosphate bridges. Whey proteins make up the remaining 20% and include beta-lactoglobulin and alpha-lactalbumin. Casein micelles are stable to heat treatment like pasteurization but whey proteins can denature at higher temperatures. The proteins are important nutrients and affect the functional properties of milk such as coagulation during cheese production.Milk quality testing equipment.pptx
Milk quality testing equipment.pptxAakash Gill
油
The document discusses various instruments used for milk quality testing, detailing their functions and procedures. Key instruments include the Milko-tester for fat measurement, Lactostar for analyzing multiple milk constituents, and methods like Kjeldahl for protein determination. It also covers procedures for calibrating these instruments and understanding their principles of operation.special milks
special milksManav Bansal
油
The document discusses various types of special milk and their characteristics, including standardized, soft-curd, sterilized, humanized, homogenized, toned, reconstituted, recombined, flavored, and fortified milk. It highlights the nutritional benefits of milk, especially fortified and flavored varieties, as well as their roles in addressing dietary deficiencies. Additionally, it provides insight into chocolate milk, its ingredients, benefits, and potential disadvantages.Analysis of milk
Analysis of milkFood chemistry-09.1800.1595
油
The document analyzes the composition and types of milk. Buffalo milk has a higher fat content than cow milk. Types of milk include standardized, whole, reduced-fat, low-fat, and skimmed milk. Milk is pasteurized, homogenized, or given other treatments to increase shelf life. Methods for determining attributes like fat content, total solids, acidity, and detecting adulterants are described. Bacteriological examination methods like viable bacterial counts and methylene blue reduction are used to assess milk quality.Carbohydrates in food
Carbohydrates in foodShradha Suyal
油
Carbohydrates are the most abundant and diverse class of organic compounds. They consist of carbon, hydrogen, and oxygen and serve important functions in the body such as an energy source. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. Excess consumption of carbohydrates can lead to health issues like obesity, diabetes, and heart disease while deficiency can cause problems like acidosis, ketosis, and hypoglycemia. Carbohydrates undergo several reactions during cooking and processing that influence flavor and color development in foods.Factors affecting Functional property of Egg
Factors affecting Functional property of Egg Priyanka .
油
The presentation discusses the functional properties of eggs, including coagulation, gelation, foaming, and emulsification, highlighting their importance in food technology. It explains the mechanisms and factors affecting these properties, emphasizing how egg proteins' characteristics enable their use in various food preparations. Additionally, it covers the measurement techniques for evaluating foaming and emulsifying properties of eggs.Lactose
LactoseKuntal Biswas
油
Lactose is the main carbohydrate in milk. It is a disaccharide composed of glucose and galactose bonded together. While lactose intolerance can develop after infancy due to declining lactase enzyme levels, lactose provides several benefits during infancy and childhood. It supplies galactose which is important for brain development. Exclusive breastfeeding for 6 months and continuing breastfeeding for up to 2 years is recommended, as human milk contains optimal levels and ratios of nutrients including lactose for infant growth and development. Cow's milk can increase risks of allergies and illnesses in infants and should be introduced after 2 years of age.Dairy product technoloy
Dairy product technoloyAarti Nimesh
油
This document provides a comprehensive overview of dairy product technology, detailing the composition, properties, processing, and packaging of milk and cream. It covers aspects such as the nutritional value of milk from different species, various milk products, and the effects of processing methods like pasteurization and homogenization. Additionally, it discusses the physical and chemical properties of cream, its classifications, and the importance of packaging to ensure quality and safety.analysis of milk
analysis of milkNarayudu Yandamuri
油
This document summarizes the analysis of milk. It begins by defining milk and describing its typical composition, including higher fat content in buffalo milk versus cow milk. It then discusses various types of milk like standardized, whole, reduced-fat, low-fat, and skimmed milk. The document also covers milk contamination, pasteurization, long-life and UHT processed milk, evaporated and condensed milk. It provides methods to analyze milk properties like specific gravity, pH, total solids, fat content, chloride content, and titratable acidity. Finally, it discusses detecting adulterants in milk and bacteriological examination including viable bacterial count and methylene blue reduction tests.Fat analysis
Fat analysiszeeshan farooq
油
The document discusses various methods for analyzing lipids in foods. It describes the properties of lipids and how they are classified. Several common extraction and analytical techniques are covered, including solvent extraction methods like Soxhlet extraction, and nonsolvent wet methods like the Babcock method for analyzing milk fat. Accurate lipid analysis is important for nutritional labeling and quality control of food products.Characterstics of fats and oil & processing
Characterstics of fats and oil & processingjas maan
油
This document provides an overview of fats and oils, including their chemical structure, properties, processing, and uses. It discusses the differences between fats and oils, noting that fats remain solid at room temperature while oils remain liquid. The document covers the chemical composition of fats and oils as triglycerides, and describes various physical properties like melting point, crystallization, and emulsification. Key processing steps are summarized, including extraction, refining through degumming and neutralization, and bleaching and deodorization.Manufacturing process of yogurt and dahi
Manufacturing process of yogurt and dahiNajja Tariq
油
This document provides information about the manufacturing processes of yogurt and dahi. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus cultures, giving it a tart flavor. Dahi is similarly made by fermenting milk or cream but uses different starter cultures. Both products are high in protein and beneficial bacteria. The processing involves steps like standardizing, pasteurizing, homogenizing, cooling, inoculating with cultures, incubating, and packaging the fermented milk.Determination of specific gravity
Determination of specific gravityhawbash mhedin
油
This document discusses determining the specific gravity of milk. Specific gravity is the ratio of the density of milk to water at the same temperature. The specific gravity of whole cow's milk ranges from 1.028 to 1.034 gm/ml on average. A lactometer, which is a hydrometer designed for milk, is used to rapidly determine specific gravity by measuring how far the instrument sinks into a milk sample. Partial skimming increases specific gravity while water adulteration lowers it.Butter technology
Butter technologyFaculty of Veterinary Medicine ,Benha university
油
one of dairy product obtained from cream by churning.
def.of butter
types
legal standards
butter abnormaltiesMore Related Content
What's hot (20)
Methods of preservation of milk and milk products
Methods of preservation of milk and milk productsDr.kanchana
油
The document outlines microbiological definitions and processes related to the production and preservation of milk and dairy products. It explains various pasteurization methods, their history, and their impact on microbial safety and shelf life, as well as methods for dehydrating milk and producing different types of cheese. Additionally, it discusses the importance of controlling microbial growth in dairy products through techniques such as fermentation, salting, and the use of preservatives.INTRODUCTION+TO+FOOD+ANALYSIS.ppt
INTRODUCTION+TO+FOOD+ANALYSIS.ppthusnainrasheed123
油
This document provides an introduction to food analysis. It discusses trends in consumer demand for safe, nutritious foods and the food industry's role in meeting these demands. Reasons for analyzing foods include government regulations, quality control, and characterizing raw materials, finished products, and properties during processing. The document outlines various standards and describes analyzing foods to ensure safety, authenticity, and other quality attributes. It also covers selecting appropriate analytical techniques and methods based on criteria like accuracy, cost, and applicability to different food matrices and properties.CHEMISTRY OF MILK ENZYMES AND THEIR SIGNIFICANCE
CHEMISTRY OF MILK ENZYMES AND THEIR SIGNIFICANCEARCHANA MADPATHI
油
The document provides an overview of indigenous and exogenous enzymes found in milk, detailing their types, significance, and functions. It covers various enzymes like proteinases, lipases, phosphatases, and lysozymes, explaining their roles in milk processing, shelf life, and flavor development. Additionally, it discusses the importance of these enzymes in cheese making, pasteurization indicators, and their physiological functions.Fats and oils
Fats and oilsUniversity
油
This document summarizes key information about fats and oils, including their structure, rancidity, and how heat affects them. It also outlines several extraction methods for fats and oils like rendering, pressing, and solvent extraction. Refining processes are discussed along with winterization and hydrogenation. Shortenings and their uses in foods are covered. Finally, the document defines cholesterol, lists foods containing it, and outlines its functions in the body.FUNCTIONAL PROPERTIES OF PROTEIN
FUNCTIONAL PROPERTIES OF PROTEINImaginative Brain Science
油
The document discusses the functional properties of proteins in foods. It begins by defining functionality as any non-nutritive property that influences an ingredient's usefulness. It then identifies three main groups of functional properties: hydration properties related to protein-water interactions like solubility and viscosity; properties related to protein-protein interactions like gelation and dough formation; and surface properties involved in emulsification and foaming. Specific examples covered include the role of proteins in viscosity, gelation, emulsions, foams, and dough formation. The document concludes by noting how extrusion and enzymatic hydrolysis can alter soy protein properties.Condensed milk
Condensed milkMd Sadakatul Bari
油
The document discusses condensed and evaporated milk, detailing the manufacturing processes, differences, and physico-chemical properties of these products. It highlights the importance of factors such as sugar content, milk quality, and controlled processing conditions on the final product's quality. Additionally, it outlines critical stages in production, from receiving raw milk to packaging and storage, ensuring the desirable characteristics of condensed milk.Instrument or Experimental Technique Used In Food Chemical Composition Analysis
Instrument or Experimental Technique Used In Food Chemical Composition Analysisholem
油
This document discusses four main analytical instrument techniques used in food chemical composition analysis: gas chromatography (GC), high performance liquid chromatography (HPLC), differential scanning calorimeter (DSC), and ultraviolet-visible spectrophotometer. It provides an overview of each technique, including their aims and uses in food analysis. GC is used to separate and analyze compounds that can be vaporized, HPLC separates mixtures using liquid mobile and stationary phases, DSC measures heat flows during material transitions, and UV-VIS spectrophotometry determines substance identities and concentrations by measuring light absorption.Milk protein casein, whey protein.
Milk protein casein, whey protein.Faculty of Veterinary Medicine ,Benha university
油
Milk contains two main protein groups: caseins and whey proteins. Caseins make up 80% of milk proteins and form spherical micelles dispersed in the milk fluid. The micelles are made up of subunits of different caseins held together by calcium phosphate bridges. Whey proteins make up the remaining 20% and include beta-lactoglobulin and alpha-lactalbumin. Casein micelles are stable to heat treatment like pasteurization but whey proteins can denature at higher temperatures. The proteins are important nutrients and affect the functional properties of milk such as coagulation during cheese production.Milk quality testing equipment.pptx
Milk quality testing equipment.pptxAakash Gill
油
The document discusses various instruments used for milk quality testing, detailing their functions and procedures. Key instruments include the Milko-tester for fat measurement, Lactostar for analyzing multiple milk constituents, and methods like Kjeldahl for protein determination. It also covers procedures for calibrating these instruments and understanding their principles of operation.special milks
special milksManav Bansal
油
The document discusses various types of special milk and their characteristics, including standardized, soft-curd, sterilized, humanized, homogenized, toned, reconstituted, recombined, flavored, and fortified milk. It highlights the nutritional benefits of milk, especially fortified and flavored varieties, as well as their roles in addressing dietary deficiencies. Additionally, it provides insight into chocolate milk, its ingredients, benefits, and potential disadvantages.Analysis of milk
Analysis of milkFood chemistry-09.1800.1595
油
The document analyzes the composition and types of milk. Buffalo milk has a higher fat content than cow milk. Types of milk include standardized, whole, reduced-fat, low-fat, and skimmed milk. Milk is pasteurized, homogenized, or given other treatments to increase shelf life. Methods for determining attributes like fat content, total solids, acidity, and detecting adulterants are described. Bacteriological examination methods like viable bacterial counts and methylene blue reduction are used to assess milk quality.Carbohydrates in food
Carbohydrates in foodShradha Suyal
油
Carbohydrates are the most abundant and diverse class of organic compounds. They consist of carbon, hydrogen, and oxygen and serve important functions in the body such as an energy source. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. Excess consumption of carbohydrates can lead to health issues like obesity, diabetes, and heart disease while deficiency can cause problems like acidosis, ketosis, and hypoglycemia. Carbohydrates undergo several reactions during cooking and processing that influence flavor and color development in foods.Factors affecting Functional property of Egg
Factors affecting Functional property of Egg Priyanka .
油
The presentation discusses the functional properties of eggs, including coagulation, gelation, foaming, and emulsification, highlighting their importance in food technology. It explains the mechanisms and factors affecting these properties, emphasizing how egg proteins' characteristics enable their use in various food preparations. Additionally, it covers the measurement techniques for evaluating foaming and emulsifying properties of eggs.Lactose
LactoseKuntal Biswas
油
Lactose is the main carbohydrate in milk. It is a disaccharide composed of glucose and galactose bonded together. While lactose intolerance can develop after infancy due to declining lactase enzyme levels, lactose provides several benefits during infancy and childhood. It supplies galactose which is important for brain development. Exclusive breastfeeding for 6 months and continuing breastfeeding for up to 2 years is recommended, as human milk contains optimal levels and ratios of nutrients including lactose for infant growth and development. Cow's milk can increase risks of allergies and illnesses in infants and should be introduced after 2 years of age.Dairy product technoloy
Dairy product technoloyAarti Nimesh
油
This document provides a comprehensive overview of dairy product technology, detailing the composition, properties, processing, and packaging of milk and cream. It covers aspects such as the nutritional value of milk from different species, various milk products, and the effects of processing methods like pasteurization and homogenization. Additionally, it discusses the physical and chemical properties of cream, its classifications, and the importance of packaging to ensure quality and safety.analysis of milk
analysis of milkNarayudu Yandamuri
油
This document summarizes the analysis of milk. It begins by defining milk and describing its typical composition, including higher fat content in buffalo milk versus cow milk. It then discusses various types of milk like standardized, whole, reduced-fat, low-fat, and skimmed milk. The document also covers milk contamination, pasteurization, long-life and UHT processed milk, evaporated and condensed milk. It provides methods to analyze milk properties like specific gravity, pH, total solids, fat content, chloride content, and titratable acidity. Finally, it discusses detecting adulterants in milk and bacteriological examination including viable bacterial count and methylene blue reduction tests.Fat analysis
Fat analysiszeeshan farooq
油
The document discusses various methods for analyzing lipids in foods. It describes the properties of lipids and how they are classified. Several common extraction and analytical techniques are covered, including solvent extraction methods like Soxhlet extraction, and nonsolvent wet methods like the Babcock method for analyzing milk fat. Accurate lipid analysis is important for nutritional labeling and quality control of food products.Characterstics of fats and oil & processing
Characterstics of fats and oil & processingjas maan
油
This document provides an overview of fats and oils, including their chemical structure, properties, processing, and uses. It discusses the differences between fats and oils, noting that fats remain solid at room temperature while oils remain liquid. The document covers the chemical composition of fats and oils as triglycerides, and describes various physical properties like melting point, crystallization, and emulsification. Key processing steps are summarized, including extraction, refining through degumming and neutralization, and bleaching and deodorization.Manufacturing process of yogurt and dahi
Manufacturing process of yogurt and dahiNajja Tariq
油
This document provides information about the manufacturing processes of yogurt and dahi. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus cultures, giving it a tart flavor. Dahi is similarly made by fermenting milk or cream but uses different starter cultures. Both products are high in protein and beneficial bacteria. The processing involves steps like standardizing, pasteurizing, homogenizing, cooling, inoculating with cultures, incubating, and packaging the fermented milk.Determination of specific gravity
Determination of specific gravityhawbash mhedin
油
This document discusses determining the specific gravity of milk. Specific gravity is the ratio of the density of milk to water at the same temperature. The specific gravity of whole cow's milk ranges from 1.028 to 1.034 gm/ml on average. A lactometer, which is a hydrometer designed for milk, is used to rapidly determine specific gravity by measuring how far the instrument sinks into a milk sample. Partial skimming increases specific gravity while water adulteration lowers it.More from Faculty of Veterinary Medicine ,Benha university (20)
Butter technology
Butter technologyFaculty of Veterinary Medicine ,Benha university
油
one of dairy product obtained from cream by churning.
def.of butter
types
legal standards
butter abnormaltiesCream abnormalities 2022
Cream abnormalities 2022Faculty of Veterinary Medicine ,Benha university
油
cream defect
bacteriological, manufacture,acquired,chemicalCream manufacture 2022 pdf
Cream manufacture 2022 pdfFaculty of Veterinary Medicine ,Benha university
油
cream definintion
varities
technologystarter culture lecture 2022
starter culture lecture 2022 Faculty of Veterinary Medicine ,Benha university
油
decribe the the active growing beneficial bacteria.
probiotic
prebiotic Effect thermal ttt on milk
Effect thermal ttt on milkFaculty of Veterinary Medicine ,Benha university
油
Dr. Dina A. B. Awad discusses the effects of different heat treatments on milk components, highlighting changes in chemical, microbiological, and physical properties. Key findings include that heat affects major proteins, particularly whey proteins, while lactose undergoes Maillard reactions and mineral composition is altered. The presentation emphasizes the significant impact of heat treatment on nutritional properties, particularly for children consuming UHT milk.Mastits 2021
Mastits 2021Faculty of Veterinary Medicine ,Benha university
油
Dr. Dina A. B. Awad presents an overview of mastitis, the most costly disease affecting dairy animals, highlighting its impact on lactation and milk quality. The document outlines various types of mastitis, diagnostic tests, and the pathogens involved, including Staphylococcus aureus and Streptococcus agalactiae. Key methods for detection and assessment of mastitis, such as the California Mastitis Test, are also discussed.Milk thermal treatment
Milk thermal treatmentFaculty of Veterinary Medicine ,Benha university
油
1. The document discusses different thermal treatments for milk including pasteurization, sterilization, and boiling.
2. Pasteurization involves heating milk to temperatures between 63-85属C for short periods of time to minimize pathogens while preserving chemical and physical properties. Common pasteurization methods are listed.
3. Sterilization or long-life milk involves higher temperatures over longer periods to destroy all microorganisms allowing milk to be stored at room temperature for several months. Methods of in-bottle and UHT sterilization are described.Clean milk production
Clean milk productionFaculty of Veterinary Medicine ,Benha university
油
Dr. Dina A. B. Awad discusses essential practices for clean milk production, emphasizing normal physical and chemical properties, low bacterial counts, and the absence of pathogens. The document outlines strategies to prevent microbial contamination, including maintaining healthy dairy animals, ensuring proper hygiene among workers, using suitable utensils, and managing waste effectively. It also highlights the importance of cooling and heat treatment to further ensure milk safety and quality.Membrane seperation in milk technology
Membrane seperation in milk technologyFaculty of Veterinary Medicine ,Benha university
油
This document discusses various membrane filtration processes and membrane materials. It covers the main types of membrane filtration - reverse osmosis, nanofiltration, ultrafiltration, and microfiltration. It then discusses common membrane materials like cellulose acetate, synthetic polymers, and ceramics. Different membrane module designs are also outlined, including plate and frame, spiral wound, tubular, and hollow-fiber. The document concludes by briefly mentioning membrane fouling and applications of ultrafiltration in the dairy industry.Epidemic diseaes pdf
Epidemic diseaes pdfFaculty of Veterinary Medicine ,Benha university
油
The document discusses various milk-borne diseases of human origin, their causes, symptoms, and modes of transmission. It highlights diseases such as tuberculosis, typhoid fever, cholera, and others, along with their bacterial origins and control measures. Emphasis is placed on ensuring dairy workers are free from infections and proper sanitation practices to prevent contamination.Zoonotic disease pdf
Zoonotic disease pdfFaculty of Veterinary Medicine ,Benha university
油
Dr. Dina A. B. Awad discusses milk-borne pathogens, including various zoonotic diseases that can infect humans through contaminated milk and dairy products. The document outlines the causes, symptoms, transmission modes, and control measures for several diseases such as bovine tuberculosis, brucellosis, Q-fever, and leptospirosis. Effective control strategies include adequate heat treatment, eradication of infected animals, and prevention of post-pasteurization contamination.Additives in food
Additives in foodFaculty of Veterinary Medicine ,Benha university
油
The document outlines food additives and color ingredients, defining food additives as substances that enhance safety, freshness, taste, texture, or appearance. It distinguishes between direct and indirect additives, emphasizing the need for FDA approval for materials in contact with food, and discusses the role of organizations like FAO and JECFA in assessing additive safety. Additionally, it explains the European Union's e-number system for labeling additives, indicating that not all e-numbers are harmful as they undergo rigorous safety assessments.Edible fat and oil
Edible fat and oil Faculty of Veterinary Medicine ,Benha university
油
Lipids are greasy, oily, and waxy substances found in both animals and plants. They are composed of glycerol and fatty acids and can be saturated, unsaturated, or volatile. Fats and oils are triglycerides made of glycerol and three fatty acid units. Animal fats tend to be solid at room temperature due to higher saturated fat content, while plant oils are usually liquid due to higher unsaturated fat content. Fats and oils provide energy, enhance texture and flavor, and aid in nutrient absorption. They are classified based on carbon chain length and saturation level and used for various purposes like cooking. Proper extraction, refining, and storage help prevent rancidity.Egg lecture
Egg lecture Faculty of Veterinary Medicine ,Benha university
油
The document covers various aspects of egg quality, including nutritive value, processing, preservation, functional properties, and common faults. It emphasizes the importance of selecting high-quality breeds, proper handling, and storage methods to maintain egg quality and safety. Additionally, it details various egg defects and preservation techniques to extend shelf life and prevent spoilage.Egg hygiene
Egg hygiene Faculty of Veterinary Medicine ,Benha university
油
The document summarizes egg structure, composition, and production. It describes the layers of an egg including the shell, membranes, egg white, and yolk. The shell protects the inner contents and is porous to allow gas exchange. The egg white provides cushioning and nutrition while the yolk is the primary source of nutrients for embryo development. Egg production involves ovulation in the ovary and formation of layers in the oviduct over 24 hours before laying. Freshness is assessed by examining the air cell size, yolk shape, and properties of the egg white and vitelline membrane. Proper handling and refrigeration are important for food safety.Food poisiong
Food poisiong Faculty of Veterinary Medicine ,Benha university
油
The document discusses food poisoning, which is caused by harmful microorganisms or toxins in food, leading to gastrointestinal disorders such as fever, nausea, and diarrhea. It classifies food poisoning into types including microbial, chemical, and toxic reactions, emphasizing bacterial infections like Salmonella and E. coli as common causes. Prevention strategies are highlighted, focusing on safe food processing, cooking, and storage practices to avoid contamination and growth of pathogens.Factors affecting milk yield &comp april2020..
Factors affecting milk yield &comp april2020..Faculty of Veterinary Medicine ,Benha university
油
The document outlines various factors affecting the yield and composition of milk, including species, breed, individual animal traits, stage of lactation, health, and environmental conditions. It discusses how genetics and physiology influence milk quality, with higher producer breeds typically producing milk with lower fat and solid non-fat content. The effects of management practices, feeding, and milking intervals on milk production are also highlighted.Dry milk powder
Dry milk powderFaculty of Veterinary Medicine ,Benha university
油
The document discusses the production and properties of various types of milk powder, including whole and skimmed milk powders, and their manufacturing techniques such as spray and roller methods. It addresses issues related to microbiological quality, potential defects in milk powder, and methods to improve solubility and reconstitution, particularly for instant milk powders. Additionally, it covers the nutritional aspects and formulations for baby milk powder from cow's milk to closely resemble human milk.Practical notes (ice cream)
Practical notes (ice cream)Faculty of Veterinary Medicine ,Benha university
油
The document outlines practical notes for examining dairy ice cream, detailing types, ingredients, and sampling procedures. It emphasizes the importance of maintaining sample integrity and provides a step-by-step approach for physical, chemical, and sanitary examinations. The testing methods include observations for flavors, colors, and microbial contamination, ultimately assessing the quality and safety of the products.Ad
Recently uploaded (20)
Paper 107 | From Watchdog to Lapdog: Ishiguros Fiction and the Rise of Godi...
Paper 107 | From Watchdog to Lapdog: Ishiguros Fiction and the Rise of Godi...Rajdeep Bavaliya
油
Dive into a captivating analysis where Kazuo Ishiguros nuanced fiction meets the stark realities of post2014 Indian journalism. Uncover how Godi Media turned from watchdog to lapdog, echoing the moral compromises of Ishiguros protagonists. Well draw parallels between restrained narrative silences and sensationalist headlinesare our media heroes or traitors? Dont forget to follow for more deep dives!
M.A. Sem - 2 | Presentation
Presentation Season - 2
Paper - 107: The Twentieth Century Literature: From World War II to the End of the Century
Submitted Date: April 4, 2025
Paper Name: The Twentieth Century Literature: From World War II to the End of the Century
Topic: From Watchdog to Lapdog: Ishiguros Fiction and the Rise of Godi Media in Post-2014 Indian Journalism
[Please copy the link and paste it into any web browser to access the content.]
Video Link: https://youtu.be/kIEqwzhHJ54
For a more in-depth discussion of this presentation, please visit the full blog post at the following link: https://rajdeepbavaliya2.blogspot.com/2025/04/from-watchdog-to-lapdog-ishiguro-s-fiction-and-the-rise-of-godi-media-in-post-2014-indian-journalism.html
Please visit this blog to explore additional presentations from this season:
Hashtags:
#GodiMedia #Ishiguro #MediaEthics #WatchdogVsLapdog #IndianJournalism #PressFreedom #LiteraryCritique #AnArtistOfTheFloatingWorld #MediaCapture #KazuoIshiguro
Keyword Tags:
Godi Media, Ishiguro fiction, post-2014 Indian journalism, media capture, Kazuo Ishiguro analysis, watchdog to lapdog, press freedom India, media ethics, literature and media, An Artist of the Floating WorldSustainable Innovation with Immersive Learning
Sustainable Innovation with Immersive LearningLeonel Morgado
油
Prof. Leonel and Prof. Dennis approached educational uses, practices, and strategies of using immersion as a lens to interpret, design, and planning educational activities in a sustainable way. Rather than one-off gimmicks, the intent is to enable instructors (and institutions) to be able to include them in their regular activities, including the ability to evaluate and redesign them.
Immersion as a phenomenon enables interpreting pedagogical activities in a learning-agnostic way: you take a stance on the learning theory to follow, and leverage immersion to envision and guide your practice.VCE Literature Section A Exam Response Guide
VCE Literature Section A Exam Response Guidejpinnuck
油
This practical guide shows students of Unit 3&4 VCE Literature how to write responses to Section A of the exam. Including a range of examples writing about different types of texts, this guide:
*Breaks down and explains what Q1 and Q2 tasks involve and expect
*Breaks down example responses for each question
*Explains and scaffolds students to write responses for each question
*Includes a comprehensive range of sentence starters and vocabulary for responding to each question
*Includes critical theory vocabulary油 lists to support Q2 responsesSCHIZOPHRENIA OTHER PSYCHOTIC DISORDER LIKE Persistent delusion/Capgras syndr...
SCHIZOPHRENIA OTHER PSYCHOTIC DISORDER LIKE Persistent delusion/Capgras syndr...parmarjuli1412
油
SCHIZOPHRENIA INCLUDED TOPIC IS INTRODUCTION, DEFINITION OF GENERAL TERM IN PSYCHIATRIC, THEN DIFINITION OF SCHIZOPHRENIA, EPIDERMIOLOGY, ETIOLOGICAL FACTORS, CLINICAL FEATURE(SIGN AND SYMPTOMS OF SCHIZOPHRENIA), CLINICAL TYPES OF SCHIZOPHRENIA, DIAGNOSIS, INVESTIGATION, TREATMENT MODALITIES(PHARMACOLOGICAL MANAGEMENT, PSYCHOTHERAPY, ECT, PSYCHO-SOCIO-REHABILITATION), NURSING MANAGEMENT(ASSESSMENT,DIAGNOSIS,NURSING INTERVENTION,AND EVALUATION), OTHER PSYCHOTIC DISORDER LIKE Persistent delusion/Capgras syndrome(The Delusion of Doubles)/Acute and Transient Psychotic Disorders/Induced Delusional Disorders/Schizoaffective Disorder /CAPGRAS SYNDROME(DELUSION OF DOUBLE), GERIATRIC CONSIDERATION, FOLLOW UP, HOMECARE AND REHABILITATION OF THE PATIENT, Q1_ENGLISH_PPT_WEEK 1 power point grade 3 Quarter 1 week 1
Q1_ENGLISH_PPT_WEEK 1 power point grade 3 Quarter 1 week 1jutaydeonne
油
Grade 3 Quarter 1 Week 1 English part 2Birnagar High School Platinum Jubilee Quiz.pptx
Birnagar High School Platinum Jubilee Quiz.pptxSourav Kr Podder
油
Birnagar High School Platinum Jubilee Celebration QuizLAZY SUNDAY QUIZ "A GENERAL QUIZ" JUNE 2025 SMC QUIZ CLUB, SILCHAR MEDICAL CO...
LAZY SUNDAY QUIZ "A GENERAL QUIZ" JUNE 2025 SMC QUIZ CLUB, SILCHAR MEDICAL CO...Ultimatewinner0342
油
Lazy Sunday Quiz | General Knowledge Trivia by SMC Quiz Club Silchar Medical College
Presenting the Lazy Sunday Quiz, a fun and thought-provoking general knowledge quiz created by the SMC Quiz Club of Silchar Medical College & Hospital (SMCH). This quiz is designed for casual learners, quiz enthusiasts, and competitive teams looking for a diverse, engaging set of questions with clean visuals and smart clues.
ｯ What is the Lazy Sunday Quiz?
The Lazy Sunday Quiz is a light-hearted yet intellectually rewarding quiz session held under the SMC Quiz Club banner. Its a general quiz covering a mix of current affairs, pop culture, history, India, sports, medicine, science, and more.
Whether youre hosting a quiz event, preparing a session for students, or just looking for quality trivia to enjoy with friends, this PowerPoint deck is perfect for you.
Quiz Format & Structure
Total Questions: ~50
Types: MCQs, one-liners, image-based, visual connects, lateral thinking
Rounds: Warm-up, Main Quiz, Visual Round, Connects (optional bonus)
Design: Simple, clear slides with answer explanations included
Tools Needed: Just a projector or screen ready to use!
Who Is It For?
College quiz clubs
School or medical students
Teachers or faculty for classroom engagement
Event organizers needing quiz content
Quizzers preparing for competitions
Freelancers building quiz portfolios
Why Use This Quiz?
Ready-made, high-quality content
Curated with lateral thinking and storytelling in mind
Covers both academic and pop culture topics
Designed by a quizzer with real event experience
Usable in inter-college fests, informal quizzes, or Sunday brain workouts
About the Creators
This quiz has been created by Rana Mayank Pratap, an MBBS student and quizmaster at SMC Quiz Club, Silchar Medical College. The club aims to promote a culture of curiosity and smart thinking through weekly and monthly quiz events.
SEO Tags:
quiz, general knowledge quiz, trivia quiz, 際際滷Share quiz, college quiz, fun quiz, medical college quiz, India quiz, pop culture quiz, visual quiz, MCQ quiz, connect quiz, science quiz, current affairs quiz, SMC Quiz Club, Silchar Medical College
Reuse & Credit
Youre free to use or adapt this quiz for your own events or sessions with credit to:
SMC Quiz Club Silchar Medical College & Hospital
Curated by: Rana Mayank PratapLDM Recording Presents Yogi Goddess by LDMMIA
LDM Recording Presents Yogi Goddess by LDMMIALDM & Mia eStudios
油
A bonus dept update. Happy Summer 25 almost. Do Welcome or Welcome back. Our 10th Free workshop will be released the end of this week, June 20th Weekend. All Materials/updates/Workshops are timeless for future students.
6/17/25: My now Grads, Youre doing well. I applaud your efforts to continue. We all are shifting to new paradigm realities. Its rough, theres good and bad days/weeks. However, Reiki with Yoga assistance, does work.
6/18/25: "For those planning the Training Program Do Welcome. Happy Summer 2k25. You are not ignored and much appreciated. Our updates are ongoing and weekly since Spring. I Hope you Enjoy the Practitioner Grad Level. There's more to come. We will also be wrapping up Level One. So I can work on Levels 2 topics. Please see documents for any news updates. Also visit our websites. Every decade I release a Campus eMap. I will work on that for summer 25. We have 2 old libraries online thats open. https://ldmchapels.weebly.com "
A Safe House,
sanctuary of virtual relaxation and rejuvenation.
By 息YogiGoddess of 息LDMMIA, 息LDMYoga.
Teacher Dept: (Rev Dr) Leslie Moore, ND Yoga (Aide/LPN Trained), Metaphysician,
Using Reiki Practitioner/Master Level Trained.
#yogigoddess @YogiGoddessVEVO
LDMMIA & Depts: are fusing the fan clubs so do welcome.
We are timeless and a safe haven / Cyber Space. Thats the design of our Fan/Reader/Loyal Blog.
LDM HQ Est. in Ann Arbor, MI 2005.
- Moved to Detroit in 2006,
- Expanded online 2007-2024+
- Became a Beatz Studio in 2009 as Yogi Goddess. After our Apple Podcast
- Relocated to Mount Pleasant MI for College The Pandemic Ending.
- Endemic - Present; Moved back to assist Family in Metro Detroit.
Practitioner Student. Level/Session 2
* The Review & Topics:
* All virtual, adult, education students must be over 18 years to attend LDMMIA eClasses and vStudio Thx.
* Please refer to our Free Workshops anytime for review/notes.
*Tech: Products Sold Separately are for Uploading Size Reasons, THX.
MIA TECH: Videos under Copyright including our Music Video for Yogi Goddess, Can only be picked up vs shop downloaded. We are under vydia.com
Pickup will be our Youtube, for unlisted Playlist.
We do have another Vod for Session 2, Level 1.
After that we move on to Session 3.
Levels 1-3 should be done by August to Sept.
LDM Recording, Yogi Goddess Bio (ReverbNation)
Organization functions as a Studio 1st. We are a Media Co, Private Sector, and Global Listed.
Imagine we are 2 different studios. One for Yoga, the Other for Music Beatz. We are also Vevo TV for Smart TV and Youtube, 2 platforms. The audience differs.
Our Biz income are Media monetization within The Entertainment genre. This includes the category of Yoga, Reiki, ASMR, and Music Beatz. Any other tips, donations, B2C sales/Student Tuition are extra. The Biz gifts are appreciated. (We have been given a few $K for random emergencies.)
Chalukyas of Gujrat, Solanki Dynasty NEP.pptx
Chalukyas of Gujrat, Solanki Dynasty NEP.pptxDr. Ravi Shankar Arya Mahila P. G. College, Banaras Hindu University, Varanasi, India.
油
This presentation has been made keeping in mind the students of undergraduate and postgraduate level. In this slide try to present the brief history of Chaulukyas of Gujrat up to Kumarpala To keep the facts in a natural form and to display the material in more detail, the help of various books, websites and online medium has been taken. Whatever medium the material or facts have been taken from, an attempt has been made by the presenter to give their reference at the end.
Chaulukya or Solanki was one of the Rajputs born from Agnikul. In the Vadnagar inscription, the origin of this dynasty is told from Brahma's Chauluk or Kamandalu. They ruled in Gujarat from the latter half of the tenth century to the beginning of the thirteenth century. Their capital was in Anahilwad. It is not certain whether it had any relation with the Chalukya dynasty of the south or not. It is worth mentioning that the name of the dynasty of the south was 'Chaluky' while the dynasty of Gujarat has been called 'Chaulukya'. The rulers of this dynasty were the supporters and patrons of Jainism.Code Profiling in Odoo 18 - Odoo 18 際際滷s
Code Profiling in Odoo 18 - Odoo 18 際際滷sCeline George
油
Profiling in Odoo identifies slow code and resource-heavy processes, ensuring better system performance. Odoo code profiling detects bottlenecks in custom modules, making it easier to improve speed and scalability.University of Ghana Cracks Down on Misconduct: Over 100 Students Sanctioned
University of Ghana Cracks Down on Misconduct: Over 100 Students SanctionedKweku Zurek
油
University of Ghana Cracks Down on Misconduct: Over 100 Students Sanctioned
ROLE PLAY: FIRST AID -CPR & RECOVERY POSITION.pptx
ROLE PLAY: FIRST AID -CPR & RECOVERY POSITION.pptxBelicia R.S
油
Role play : First Aid- CPR, Recovery position and Hand hygiene.
Scene 1: Three friends are shopping in a mall
Scene 2: One of the friend becomes victim to electric shock.
Scene 3: Arrival of a first aider
Steps:
Safety First
Evaluate the victims condition
Call for help
Perform CPR- Secure an open airway, Chest compression, Recuse breaths.
Put the victim in Recovery position if unconscious and breathing normally.
How to Customize Quotation Layouts in Odoo 18
How to Customize Quotation Layouts in Odoo 18Celine George
油
Customizing quotation layouts in Odoo 18 allows businesses to personalize their quotations to match branding or specific requirements. This can include adding logos, custom fields, or modifying headers and footers. This is why students from these 44 institutions have not received National Se...
This is why students from these 44 institutions have not received National Se...Kweku Zurek
油
This is why students from these 44 institutions have not received National Service PIN codes (LIST)Chalukyas of Gujrat, Solanki Dynasty NEP.pptx
Chalukyas of Gujrat, Solanki Dynasty NEP.pptxDr. Ravi Shankar Arya Mahila P. G. College, Banaras Hindu University, Varanasi, India.
油
Ad