Extensive knowledge about dairy industry

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- Industrial guidance - Dhiru Parekh

Today, the dairy industry is a very large, automatic plant and is far from the local community. According to the new technology, the technique has been developed without changing the self-life of the milk or dairy product as well as the aging test. A long preservation method is pasteurized UHT (Ultra High Temperature) and increases the sterilization system. Another type is ESL system for pasteurized milk with two stays sterilization to help water test and preserve it for a long time.

Another system consists of the Tetra Pack (ESL), system. Which gives 30 days self-lime to milk. This type of utilization technology is different. which is based on membrane filtration and low-temperature treatment. A process in which a fractional plant is used to separate the skim milk. And here the milkmani cream is heated separately at 120 degrees Celsius to remove 99.5 percent of the bacteria containing the bacteria. which heated milk to 72 cm. Reheat for 15 seconds at grade temperature. The treated cream is then obtained in this hot pasteurized milk. So the milk becomes completely pasteurized. Finally the tetra pack is filled.

Tetra Pack : According to new technology Tetra Pack which is hermetic bactofungation technique. So their milk stays fresh and lasts for a long time.

Milk Powder: Cow's or buffalo's milk or both are spray dried with water removed. Citric acid and sodium citrate are then added to it. So milk powder is made.

Milk powder: Standard milk or cow or buffalo milk mixture is spray dried, chloride and citric acid are added to it. So milk powder is made.

Partially skimmed milk powder: Cow or buffalo milk or a mixture of both is dewatered and spray dried. Calcium chloride, citric acid, sodium citrate and sodium salt of ortho phosphoric acid are added to it. So partially skimmed milk powder is made.

Yogurt: Food Spectrum's new stabilizer system is being used in the yogurt market. The use of gelatin in product development is not standardized in consumer blends. But according to the new development, yogurt contains modified starch, pectin, milk protein isolate which increases the shelf life along with physical, psychological and chemical tests.

A vegetable gum and starch blend creates mouthfeel, texture and flavor release.

Chocolate: In the Indian market, chocolate is widely sold in stores, hotels, restaurants and the catering industry. The Indian range of chocolates consists of low-sugar content, moderate cocoa content, higher fat content and more milky chocolates. And widely sold.

Brilliant Color in Food & Confectionery: Color formulated with FD&C aluminum lake FD&C dyes and natural pigments. Glycerin, propylene glycol, sugar solution, sorbitol, dextrose solution and water can be used with this type of color.

Plant and Equipment : Automation System, Flow Component Cleaning in Place System, Homogenizers, Pasteurized and UST. Plant, Membrane Filtration, Centrifuge, Tank Pressure Vessels, From-Feel-Seal Machine Vs. A11.02.14

Milk powder: Standardized fresh cow's or buffalo's milk or banana mixture spray-dried, lecithin is used up to 0.5 percent for improving dispersibility. And it becomes necessary to display it on the label. 42 B (i) (ee) becomes necessary as per rules. Rules PFA.

License: The License under the Industries Act and Clearance from Prevention of Food Adulteration is required.

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