alexa Assurance of food safety and quality in milk processing

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Assurance of food safety and quality in milk processing

Milk from the cow is sterile.Post milking process equipment should be maintained upto industry and government standards and such milk should preserve the nutritional values and spoilage due to deterioration due to physical and biological factors. When the milk arrives at the milk plant, it should be checked checked to make sure it meets the standards for temperature, total acidity, flavor, odor, tanker cleanliness, and the absence of antibiotics. All raw milk must be processed within 72 hours of receipt at the plant.Milk should be pasteurised to kill bacteria present in it. Homogenization technique is used to prevent the cream portion from rising to the top of the package.Liquid vitamins are added to replace lost vitamins due to heating. Quality control tests SHOULD be performed on the raw and pasteurized products to ensure good quality and nutrition

  • Share this page
  • Facebook
  • Twitter
  • LinkedIn
  • Google+
  • Pinterest
  • Blogger