Home / Articles / Food Industry (page 5)

Food Industry

Preparation of Paneer

Objectives: To acquaint with manufacturing technology of Paneer.Relevant information: Paneer refers to the indigenous variety of acid coagulated milk solids. Panner is extensively used as an ingredient with vegetables in Northern India. Analogous to Paneer is cottage cheese prepared by acid coagulation in Western Countries. Precautions: 1. Use buffalo milk …

Read More »

Preparation of Khoa

Objectives:To concentrate milk into dough mass by desiccation.To assess the quality of concentrated dough mass (khoa).Relevant information:In India the quantity of milk available in flush season for exceeds to actual requirements. Under the tropical climate of our country and with limited facilities of storage, the excess of milk cannot be …

Read More »

Preparation of Basundi

Objectives:To prepare partially desiccated sweetened milk (Basundi) for direct consumption.To evaluate its qualityRelevant information:Milk based sweet meats such as Rabri, kheer, khurchan etc. are popular in Uttarpradesh, Punjab, Rajashthan, Bengal and Maharashtra to some extent. Basundi is another sweet meat largely produced in Maharashtra and Gujrat. It is an indigenous …

Read More »

Preparation of Rabri

Objectives: To prepare a heat concentrated, sweetened milk product on large scale for direct cosumption.To assess quality approach. Relevant information: It is a conventional concentrated, sweetened milk product, which has got high appreciation in northern and eastern regions of India. The manufacture of this product is mostly on the cottage …

Read More »

Commonly used Dairy Sanitizers Include Two Types

i) High temperature sterilizing: Heat is the most reliable sanitizer especially when both temperature and time are controlled. Effective sterilization can be done by steam at 15 lbs. pressure for 15 minutes and as scalding water at 90-95 0 C for 10 minutes.ii) Low temperature sanitizing:Chlorine solution at 15-20 0 C …

Read More »

Freezing Point Determination of Milk

(Freezing point determination should be made on fresh milk having the titrable acidity less than 0.18 %. Rinse the tube with about 25 ml of milk sample which was cooled to 10 0 C lower, measure into tube and insert the tube into the apparatus.(sample calculations) Laboratory thermometer No. 2.Water                   …

Read More »

Food coloring

Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels and pastes. Food coloring is used both in commercial food production and in domestic cooking. Due to its …

Read More »

Eating poison through food in Pakistan

I love food but recently, I started becoming scared of food as well, especially after reading the World Bank report of Pakistan strategic country environmental assessment, 2009. Healthy food not only offers our body the energy and regulates nutritional requirements that a body needs to function, rather provide some side-by …

Read More »