Processing

Kevine Otieno Jul 11, 2022, 4:17 PM
They are marketed and served in their soft form as soon as they leave the freezer (at between negative eight to negative six degrees centigrade). The actual freezing takes place at between -15°C to -20°C for 3 - 5 minutes. The temperature is then increased to between -8°C and -6°C.
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Kevine Otieno Jul 11, 2022, 3:58 PM
A standard ice cream consists of 10% butterfat, 11% MSNF, <14% sugar, <0.4% emulsifier and stabilizer, 64.6% water, and a...
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Kevine Otieno Jul 11, 2022, 1:25 PM
Ensure you use only good quality raw milk. You should check for inhibitory substances, standardization efficiency and protein thermal stability...
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Kevine Otieno Jul 8, 2022, 12:39 PM
Cream is a rich fat-based dairy product that you obtain by skimming milk with 4% fat content. Different types of...
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Kevine Otieno Jul 14, 2022, 10:28 AM
The hardened ice cream is then stored at temperatures of ≤25°C. The storage shelf life is about 9 months. Hardening...
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Kevine Otieno Jul 11, 2022, 3:53 PM
An ice cream is a dairy product produced by dynamically freezing the pasteurized ice cream mix. The components of the ice cream mix include a mixture of milk, cream, sugars, stabilizers, emulsifiers, other food additives, and the ice cream overrun
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Kevine Otieno Aug 5, 2022, 10:46 AM
High temperature pasteurization denatures peroxidase enzyme. The enzyme is more resistant to heat treatment than all pathogenic microorganisms found in...
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Kevine Otieno Jul 8, 2022, 9:37 AM
Food plant design and layout involves the arrangement of the equipment in a processing plant. Such an arrangement should take...
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Kevine Otieno Jul 8, 2022, 11:42 PM
Although most people still use the term margarine to refer to any type of table spread, the Food Standards Code...
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Kevine Otieno Jul 13, 2022, 9:28 PM
Butter is a water-in-oil emulsion with the milk proteins acting as the emulsifiers. At refrigeration temperatures, butter remains a firm...
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