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Axit Chap 6
Axit Chap 6
Milk Powders.
Chocolates
Saponification :-
A mixture of tallow (animal fat) and coconut oil is mixed with sodium hydroxide and heated.
The soap produced is the salt of a long chain carboxylic acid.
Glycerine removal :-
Glycerine is more valuable than soap, so most of it is removed. Some is left in the soap to help
make it soft and smooth. Soap is not very soluble in salt water, whereas glycerine is, so salt is
added to the wet soap causing it to separate out into soap and glycerine in salt water.
Soap purification :-
Any remaining sodium hydroxide is neutralised with a weak acid such as citric acid and two
thirds of the remaining water removed.
Finishing Additives :-
such as preservatives, colour and perfume are added and mixed in with the soap and it is shaped
into bars for sale
Bioburden and unwanted particles can affect your downstream product quality and plug your
membrane filter, reducing its effectiveness and service life.
Applying membrane filtration to your beverage manufacturing process helps ensure the
complete removal of particles and microorganisms. Final membrane filters are used to
effectively eliminate 99 to 100% of undesirable microbial content, and are ideal as a microbial
barrier in a multi-barrier process
Process Monitoring :-
It’s essential to ensure that your product is safe from microbes and other contaminants every
step of your process. Our easy-to-use microbiological testing solutions enable you to quickly
and accurately identify the presence of airborne and liquid microbial contaminants in your raw
materials, in-process samples, and final product samples as well as within your environment.
Air is one of the most significant sources of potential contamination in your production
environment. If the air used during your process is contaminated, it will be a threat to the quality
of your product and potentially reduce its shelf life.
The gas is dry and oil-free so that the filtration system is sized according to flow rate. The
maximum allowable differential pressure is used to size a final filtration system. Gas face
velocity in the pipe should be between 15 - 30 m/s for acceptable noise level.
Integrity Testing :-
In beverage applications, pressure hold testing is the method used by most automated integrity
test systems. The pressure hold test, also known as pressure decay or pressure drop test, is a
variation of the diffusion test.
Raw Material is collected from differents co-operatives of Gujarat. About 12,22,000 litres of
Raw milk is collected per day. Before this milk is sent to the laboratary for testing . Cows are
milked using vacuum cups which are attached to the cow's teats. The milk is sent through
stainless steel pipes to large refrigerated vats, then stored at 5°C or less. Within 48 hours, milk is
taken in tankers to a milk factory where it's pasteurised and homogenised.
Pasteurisation:-
This technique heats milk to 72°C for no less than 15 seconds, then cooled immediately to
destroy any harmful bacteria and micro-organisms. This also extends the shelf life.
Homogenisation :-
Milk is put under pressure through fine nozzles, which evenly disperses fat globules. This stops
the cream separating and rising to the top, allowing a more consistent texture and taste. Some
manufacturers produce unhomogenised milk for people who prefer the cream to separate and
rise to the top of the bottle.
Centrifugal separation:-
This removes some or all of the cream to make reduced-fat, low-fat or skim milk. Skim milk
solids can be added back to improve the test and texture, and increase nutrients like protein and
calcium.
Ultrafiltration:-
This moves milk across a membrane under moderate pressure, which holds back protein, fat
globules, and a large amount of calcium complexes.Water and lactose (the sugar in milk) pass
through, leaving behind a very protein and calcium-rich product. The fat content can be adjusted
to suit consumer preference.
Spray drying:-
This removes water from milk in order to make powdered milk products. Milk’s nutritional
value remains the same.
Permeate:-
In order to standardise milk year-round, some manufacturers use a process called ultrafiltration
where a membrane filter separates certain elements from milk (just like in the descriptions
above). Milk is passed through a very fine filter, and the lactose (milk sugar), vitamins and
minerals that filter through are referred to as "permeate".
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