Near-Infrared Spectroscopy (NIR) in the Dairy Industry
Introduction to NIR Spectroscopy Near-Infrared Spectroscopy (NIR) is a powerful analytical technique used to measure the absorbance of light in the near-infrared region (780 nm […]
Dairy Foods
Calcium Phosphate Formation in the Dairy Industry
Calcium phosphate (Ca₃(PO₄)₂) is a common compound in the dairy manufacturing industry, where it naturally occurs due to the high concentrations of calcium and phosphate […]
What is beta-Casomorphin 7?
Beta-casomorphin-7 (BCM-7) is a peptide that is derived from the breakdown of beta-casein, a protein found in milk. Beta-casein is one of the main proteins […]
Cheese Powders: An Overview
Cheese powders are dehydrated forms of cheese, widely used in the food industry for their convenience, long shelf life, and ease of incorporation into various […]
The Journey into the Creamy Realm of Strained Yogurt That is Labneh
Labneh, a lusciously creamy and tangy dairy product, holds a special place in the culinary landscapes of Middle Eastern and Mediterranean cuisines. This strained yogurt, […]
Using Precision Fermentation to Make Rennets and Challenges to Producing Complex Components in Milk-Like Casein Micelles
Precision engineering is one of the new terms used nowadays when attempting to harness the power of fermentation for food and biopharmaceutical production. Back in […]
What is Milk Lipoprotein Lipase?
Milk lipoprotein lipase (LPL) is an enzyme that is present in the milk of lactating animals, including humans. It plays a crucial role in the […]
Making a Dr Pepper Float with Vanilla Ice Cream
Hotter days are certainly making there way here in the Northern hemisphere. An ice float typically refers to a beverage or dessert where a scoop […]
Steam Frothing of Milk
Steam frothing of milk is a critical process when serving a high quality cappuccino or macchiato in a cafe. It’s the job of the barista […]
Dairy and Dairy Alternatives: How do you close the gap in consumer perception?
Dairy and dairy alternatives have been a topic of debate in recent years. While dairy has long been a staple in many people’s diets, there […]
Making Yogurt At Home
Making yogurt at home is fun and enjoyable. Results at first can be variable but it’s worth persisting with as you can begin to experiment […]
The Benefits of Yogurt
Yogurt is a fermentation of milk with a benign bacterial culture to produce a flavoured, slightly sharp creamy product. It is a simple manufacture of […]
How to Prepare Natural Crème Fraiche
Crème fraiche is a fermented version of sour cream and often seems to be like a version of yogurt. It is excellent as a topping, […]
Leuconostoc
Leuconostoc species are bacteria commonly associated with spoilage and fermentation of food products. They are also increasingly seen as contributorsto probiotics and to postbiotic ingredients. […]
Goat Milk
Goat milk is better for some people to ingest than other dairy products. It is better than cow’s milk because it has less allergencity and […]
Issues Surrounding the Handling of Dairy Food Powders
Introduction We are confronted with an ever-increasing demand for convenience food products. These are foods that are designed now in helping us maintain a healthy […]
Membrane Processing in the Dairy Industry
Milk is a complex material which can be separated into a number of important components. To help with this had led to great strides with […]
What Is Khoya And How To Make It?
Khoya is an important dairy food that comes from the Indian subcontinent. It is widely used in a variety of Indian foods especially celebratory sweets […]
The Caseinates
Caseinates, derived from the milk protein casein, hold a significant presence in the food industry, offering a versatile range of functionalities and applications. As key […]
What Is Butter Oil And Ghee?
Butter oil and ghee are anhydrous forms of milk fat. Ghee is sometimes referred to as clarified butter. These have to defined as products that […]