Whey is the liquid that remains after milk has been curdled and strained. It is a by-product in the manufacture of cheese or casein. Whey is classified as Sweet whey and Acid Whey. Sweet Whey means the fluid separated from the curd after the coagulation of milk, cream, skimmed milk or buttermilk in the manufacture […]
FSSAI proposes guidelines on Microbiological Testing of Meat & Meat Products, also plans to amend existing standards for Milk & Milk Products
FSSAI proposes microbiological requirements for testing and analysis of Meat & Meat Products. The Food Regulator has proposed the new standard testing parameters in the latest published document which was uploaded on the official website on August 31, 2015. The existing microbiological requirements as given in Appendix B under the FSS (Food Products Standards & […]
Color Adulteration of Food Items Reported from Bangalore
The issue of food adulteration by using artificial coloration has come to the forefront from Bangalore. The yellow dye Sunset Yellow is being used rampantly to color tur dal beyond permitted levels, while Malachite Green is being used for coloring frozen peas. These dyes are generally used in leather, textile and paper industries. While Malachite […]