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3 articles for “Milk pasteurization”
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Milk Pasteurization Process by using Vortex Tube
Abstract: Milk has been a part of our life for many years it’s very essential to pasteurize the raw milk to destroy the unwanted microorganisms from the raw milk. Pasteurization is the process in which milk is boiled up to a certain temperature and cool it down at a certain temperature due to the sudden rise in temperature the Bacteria is removed from the milk. A plate heat exchanger is used …
Published in Trends in Mechanical Engineering & Technology · Vol. 10, Issue 3, 2020 · pp. 44–49 Read article
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History, Processing, Types and Health Benefits of Indian Yogurt
Abstract: Yogurt is a food which is nutrient rich and it is produced after the milk bacterial fermentation. Yogurt should have 3.25% milk fat and 8.25% milk solids non fat and the titrable acidity of at least 0.9%, which is expressed as lactic acid. Before adding bulky flavoring additives, the USDA yogurt criteria specify that the yogurt must satisfy the composition requirements of milk fat and MSNF. The data used in …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 1–6 Read article
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Ghee: Traditional and Industrial Production, Nutritional Value, and Health Effects
Abstract: Ghee is a highly clarified form of butterfat that has been widely used as an important culinary ingredient in South Asian households and traditional practices. This study provides a comprehensive overview of ghee, focusing on its production, characteristics, nutritional composition, major commercial brands, and potential effects on human health. Ghee is produced through the concentration of milk fat, followed by heat clarification and the removal of moisture and milk solids. …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 2, 2026 · pp. 34–41 Read article