Dairy Processing’s Post

In this decade of rising input costs, ingredient selection has become increasingly important. That’s true in the dairy category, too. - More details 🔽 https://ow.ly/HEjY50PKUe0 #dairy #dairyindustry #foodindustry #foodmanufacturing

The Main Process Focus in Dairy and processing Industries 2023/2024 The main process focus typically revolves around several key areas: 1.Raw Material Handling: This involves the reception, storage, and initial processing of raw milk or other ingredients used in dairy products. 2.Pasteurization and Heat Treatment: Ensuring the safety and quality of dairy products by using heat treatment methods like pasteurization. 3.Separation and Homogenization: Separating different components of milk (like cream from skim milk) and ensuring a consistent texture and composition in the final product. 4.Fermentation (if applicable): For products like yogurt or certain cheeses, controlled fermentation processes are crucial. 5.Product Formulation and Blending: Creating specific product formulations by combining various ingredients in precise proportions. 6.Packaging: Ensuring that dairy products are packaged in a way that maintains their freshness and quality, often with considerations for shelf life and transportation. 7.Quality Control and Assurance: Implementing measures to monitor and maintain product quality throughout the production process. 8.Cleaning and Sanitation: Maintaining a high level of cleanliness to meet food safety standards and prevent contamination. 9.Waste Management: Proper disposal or treatment of waste generated during the production process. 10.Automation and Process Control: Implementing automation and control systems to optimize production efficiency and ensure consistent product quality. 11.Regulatory Compliance: Adhering to local and international standards and regulations governing the production of dairy products. 12 Research and Development: Ongoing efforts to innovate and improve processes, develop new products, or enhance existing ones. 13 Environmental Sustainability: Implementing eco-friendly practices to minimize the environmental impact of operations. ✔️Each of these aspects plays a crucial role in ensuring the production of high-quality dairy products that meet safety and regulatory standards. Keep in mind that specific processes can vary depending on the type of dairy product being produced and the scale of the operation. Jim -Kelly (el-professor) Robert Muiruri Gituku Vincent Omondi Omole Walter Bruce Opiyo Philip Ngetich Elizabeth M. Adeyemo Elijah Ongeri Mokaya

The dairy industry has seen a years-long trend of more highly fortified products being manufactured, and those types of products often need more testing. 🔽 Much more here 🔽 https://ow.ly/8a5Q50Pj06P #dairy #dairyindustry #foodindustry #foodsafety

PASTEURIZATION AND STERILIZATION Both are very important processes especially in dairy and juice production. Both processes are even more important when it comes to milk production because of its “almost neutral/low acid” nature of milk. What is Pasteurization & Sterilization?: Based on food production: Both can be defined as the controlled application of heat treatment to food products to deactivate food spoilage & pathogenic microorganisms as well as some enzymes in order to improve the shelf life of the product and @ the same time retaining the nutrient and sensory properties of the product. A heat treatment below 100⁰C with the hope of improving or extending the shelf life is known as Pasteurization. While the heat treatment above 100⁰C is considered as Sterilization. That's one of the difference between both processes that seem similar. TYPE OF PASTEURIZATION There are two major categories of Pasteurization: Slow Pasteurization (aka Batch wise Pasteurization): This is a type of heat treatment given to milk that is hoped to be used for making Yougurt. Rapid Pasteurization (aka Flash Pasteurization): a type of Pasteurization that must involve the following 4 set ups: A “Flow through” equipment with a constantly Flowing system, where measurements of the flow rate of the product is paramount A Heat Exchanger either THE(Tubular heat exchanger) or PHE(Plate heat exchanger) is used to heat the food product A Holding system, where measurements of the “Holding Time” is also paramount, unless you want the products to get burnt or cooked during the process. Cooling section , this makes up the Chilling system of around 3⁰C-5⁰C, which invariably cools the pasteurized product to the “process or filling” temperatures. 3. UHT Pasteurization:Same as Flash Pasteurization in many aspects, especially for the 4 set up equipments mentioned above: just that it has a higher temperature/heat treatment as regarding food products and a shorter holding time when compared to the former. Examples of Pasteurization: LTLT Pasteurization: this type of Pasteurization belongs to the category of the Slow or Batch wise Pasteurization. This is known as Low Temperature Long Time Pasteurization. Temp Range:62⁰C-65⁰C Holding time: 30mins HTST Pasteurization:High Temperature Short Time Pasteurization. This belongs to the category of Flash Pasteurization. Temp Range:72⁰C-75⁰C Holding time:15-20secs Ave holding time: Not above 240sec UHT Pasteurization: Also known as Ultra High Temperature Pasteurization. It is also referred to as HHST(High Heat Short Time) Pasteurization. Temp Range : 85⁰C - 95/98⁰C Holding time: 3 seconds. As Quality Assurance personnel, during Pasteurization of food products, we should watch out for important parameters like: Temp Range Flow rates Holding time Chilling system capacity: as specified for different individual products. H@vUrSelfaBlessedDay

Milli Pack dairy processing machines play a crucial role in transforming raw milk into various dairy products like cheese, yogurt, butter, and milk powder. These machines streamline the production process, ensuring efficiency, consistency, and hygiene standards are met. Some common types of dairy processing machines include: Pasteurizers: These machines heat raw milk to a specific temperature for a set period to eliminate harmful bacteria while preserving the nutritional quality of the milk. Homogenizers: Homogenization breaks down fat globules in milk to create a uniform consistency, preventing cream separation and ensuring a smoother texture in dairy products. Separators: Separators remove cream from milk, allowing for the production of low-fat or skim milk while also providing cream for butter production. Cheese vats and presses: These machines facilitate the coagulation and pressing of cheese curds into various shapes and sizes, depending on the type of cheese being produced. Yogurt makers: Yogurt processing machines incubate milk with live cultures at controlled temperatures to promote fermentation and produce yogurt with desired taste and texture. Packaging equipment: These machines fill and seal containers with dairy products, ensuring proper packaging to maintain freshness and extend shelf life. #WorldMilkDay #DairyProcessing #PackagingSolution Company Catalog : https://lnkd.in/d38VW54E

Recently the IFT Dairy Foods Division organized a very successful e-summit on “Trouble shooting in the dairy industry”. Well Known experts from industry and academia discussed various aspects in R&D, Operation, QA and Marketing of dairy. Bioactive peptides, conformational changes, protein powders, kosher/halal certification, and food safety and quality were just a few topics discussed during this interesting session. There were discussions on how to troubleshoot within the dairy industry, ultimately producing innovative, safe, quality products that customers will purchase with the help of marketing. There were lots of questions from the participants on protein functionality and processing during this session. Big thank you to: Nitin Joshi, Ph.D., CFS (PepsiCo)- the moderator and to the speakers- Joseph Barrow (Idaho Milk Products), KARUNANITHY CHINNADURAI (HP Hood), Peter Cheplick (Tatua), and Richa Singh (Chobani).  We would also like to thank the organizing committee: Mitchell Culler, Sonali Raghunath, MS, Pranav Vashisht, and Marielle Kouassi for successfully organizing this event. Prateek Sharma IFT Dairy Foods Division #dairy #troubleshooting #dairyprocessing #research #R&D #foodquality #foodsafety #foodengineering #foodprocessing #dairytechnology Key Takeaways: Technical challenges have always been very geared towards R&D, but this e-summit provided a much wider perspective from different departments and how they tackle their technical challenges.  The main contributors to fouling in dairy plants are processing temperature, protein and minerals and mostly happens in laminar flow. Fiber from almonds, oat and other plant bases won’t contribute too much to fouling.  Dairy protein powders like microencapsulated whey proteins can act as a fat replacer and have a mouthfeel texture similar to a fat globule.  Companies are investing further into the commercialization of dairy based bioactive peptides and other functional ingredients to benefit human health conditions.

What are the Applications of Microfiltration in the Food and Beverage Industry? Microfiltration (MF) is a critical process in the food and beverage industry, primarily used to filter particles ranging from 0.1 to 10 microns in size. This technology finds several essential applications that enhance product quality and safety. Beverage Purification Microfiltration is essential for purifying beverages like fruit juices, milk, and wine. This process removes bacteria and other contaminants, ensuring safety and extending shelf life without compromising taste or nutritional value. For instance, in wine production, microfiltration clarifies the wine and stabilizes its microbiological properties without altering its flavor profile. Dairy Industry Applications In the dairy sector, microfiltration improves products such as cheese and milk by removing fats and microorganisms. This leads to high-quality whey protein concentrates and isolates, which are crucial for products with specific nutritional content and longer shelf life. Additionally, microfiltration economically separates valuable components like casein and whey proteins. Water Treatment Microfiltration is a key pre-treatment step in water treatment for producing potable and industrial water. It efficiently removes suspended solids, bacteria, and cysts, serving as a superior alternative to traditional sand filters. This ensures that the water used in food and beverage production meets the highest standards of safety and quality. Plant Extraction and Beverage Sterilization In plant extraction processes, microfiltration removes large particulates and stabilizes extracts without solvents or additives. For beverage sterilization, it offers a non-thermal method to eliminate microorganisms and suspended solids, which is particularly beneficial for heat-sensitive liquids. Microfiltration is indispensable in maintaining the highest quality and safety standards in the food and beverage industry, ensuring that products are both safe and enjoyable for consumers. #FoodAndBeverage #Microfiltration #ProductSafety #DairyIndustry #WaterTreatment

PASTEURIZATION AND STERILIZATION Both are very important processes especially in dairy and juice production. Both processes are even more important when it comes to milk production because of its “almost neutral/low acid” nature of milk. What is Pasteurization & Sterilization?: Based on food production: Both can be defined as the controlled application of heat treatment to food products to deactivate food spoilage & pathogenic microorganisms as well as some enzymes in order to improve the shelf life of the product and @ the same time retaining the nutrient and sensory properties of the product. A heat treatment below 100⁰C with the hope of improving or extending the shelf life is known as Pasteurization. While the heat treatment above 100⁰C is considered as Sterilization. That's one of the difference between both processes that seem similar. TYPE OF PASTEURIZATION There are two major categories of Pasteurization: Slow Pasteurization (aka Batch wise Pasteurization): This is a type of heat treatment given to milk that is hoped to be used for making Yougurt. Rapid Pasteurization (aka Flash Pasteurization): a type of Pasteurization that must involve the following 4 set ups: A “Flow through” equipment with a constantly Flowing system, where measurements of the flow rate of the product is paramount A Heat Exchanger either THE(Tubular heat exchanger) or PHE(Plate heat exchanger) is used to heat the food product A Holding system, where measurements of the “Holding Time” is also paramount, unless you want the products to get burnt or cooked during the process. Cooling section , this makes up the Chilling system of around 3⁰C-5⁰C, which invariably cools the pasteurized product to the “process or filling” temperatures. 3. UHT Pasteurization:Same as Flash Pasteurization in many aspects, especially for the 4 set up equipments mentioned above: just that it has a higher temperature/heat treatment as regarding food products and a shorter holding time when compared to the former. Examples of Pasteurization: LTLT Pasteurization: this type of Pasteurization belongs to the category of the Slow or Batch wise Pasteurization. This is known as Low Temperature Long Time Pasteurization. Temp Range:62⁰C-65⁰C Holding time: 30mins HTST Pasteurization:High Temperature Short Time Pasteurization. This belongs to the category of Flash Pasteurization. Temp Range:72⁰C-75⁰C Holding time:15-20secs Ave holding time: Not above 240sec UHT Pasteurization: Also known as Ultra High Temperature Pasteurization. It is also referred to as HHST(High Heat Short Time) Pasteurization. Temp Range : 85⁰C - 95/98⁰C Holding time: 3 seconds. As Quality Assurance personnel, during Pasteurization of food products, we should watch out for important parameters like: Temp Range Flow rates Holding time Chilling system capacity: as specified for different individual products.

#DairyProcessingEquipmentMarket Share Analysis & Forecast Till 2030 Dairy Processing Equipment Market size crossed USD 10.5 billion in 2020 and is estimated to grow at a CAGR of over 5.5% during the forecast period. The growing use of dairy processing equipment by food processing manufacturers into various products such as processed milk, butter, cheese, yogurt etc. is expected to spur the market growth. Favorable government regulation, adoption of advanced manufacturing technologies and consistently growing demand from dairy and processed food industry, will support the market expansion over the projected timeframe. Top Prominent Participants: ALFA LAVAL CORPORATE AB, GEA Group, Patkol Public Company Limited, Tetra Laval International, IDMC Limited Know More https://lnkd.in/dZz5gAzX #dairyprocessing #dairy #foodindustry

Consumer Reports found phthalates in nearly every food that was tested, often at high levels, and with no difference based on packaging type or food type. Especially high levels of the plasticizer were found in Del Monte sliced peaches, Chicken of the Sea pink salmon, Fairlife Core Power high-protein chocolate milkshakes, Yoplait Original French vanilla low-fat yogurt, and several fast foods, including Wendy’s crispy chicken nuggets, a Chipotle chicken burrito, and a Burger King Whopper with cheese. Interestingly, organic foods had just as high levels of phthalates as non-organic products, and the highest phthalate levels were found in an organic food—Annie’s Organic cheesy ravioli. https://lnkd.in/d4tdA5AW