The following article will guide you about how to describe a heat process. Heating processes are neither uniform nor instantaneous. To be able to compare the lethal effect of different processes it is necessary for us to have some common currency to describe them. For appertization processes this is known as the F value; a parameter which expresses the integrated [...]
In this article we will discuss about predictive food microbiology. Understanding how different properties of a food, its environment and its history can influence the microflora that develops on storage is an important first step towards being able to make predictions concerning shelf-life, spoilage and safety. The food industry is continually creating new microbial habitats, either by design in developing [...]
In this article we will discuss about:- 1. Composition of Milk 2. Microflora of Raw Milk 3. Heat Treatment of Milk 4. Milk Products. Composition of Milk: Milk is the fluid, excluding colostrum, secreted by mammals for the nourishment of their young. Colostrum is a much more concentrated liquid containing up to 25% total solids, mainly protein, secreted immediately after [...]