- DAIRY PRODUCTS
- WEB EXCLUSIVES
Volatile compounds, including aroma compounds, in Parmesan and Blue cheese were analyzed using adsorption and thermal desorption GC/MS (TD-GC/MS). MonoTrap was used as adsorbant. It is a state-of-theart silica monolithic and hybrid adsorbent having a large surface area and properties based on silica, activated carbon (graphite carbon for Mono Trap TD) and the octadecyl functional group. GC-MS equipped with the OPTIC-4 multi-purpose injector was used for thermal desorption. The OPTIC-4 allows direct introduction of desorbed gas into a capillary column without re-adsorption.
There are various factors to determine the tastiness of ,foods including the five senses; sight, taste, smell, touch, and hearing as well as physiological factors, such as the state of hunger and full stomach psychological factors, and dietary habits. It has been generally clarified that physical matters heavily influence sensory factors.
What is the best equipment for cleaning residue from a tank after processing Greek yogurt? The North American Tank Competency Center, part of the Alfa Laval Group, put three technologies to the test.
Consumption of yogurt is up an astounding 400% and there’s still a lot of room for manufacturer’s to profit here with the right innovation.
Closed Intact Transfer technology facilitates milk and other liquids to be dispensed in a shelf-stable manner, making cold chain management or preservatives unnecessary.
Reducing Contamination Risks of Compressed Air in Food Plants: Benchmarking Good Manufacturing Practices
It’s not just the production of food products that matters, but the facilities in which it is processed and stored that make the difference between a fresh, quality product and the not-so-appetizing alternative. Several factors help promote product integrity within the dairy industry including automated and human handling, proper temperature and moisture control and adhering to regulated storage time. Introducing air circulation into these facilities ensures product quality from production to delivery, significantly reducing or even eliminating condensation and mold build-up which adversely affect food employee safety.