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 […]
Is Sterilisation Different from Pasteurisation?
Sterilisation is the process by which all microorganisms are destroyed from food items, other substances, utensils & equipment, or surfaces, by using a sterilant such as a chemical and / or physical agents like high heat, high pressure, filtration or radiation to achieve sterility (CODEX: CAC/RCP 40-1993). Pasteurisation is the process of heating foods such […]
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 & […]
- « Previous Page
- 1
- …
- 329
- 330
- 331
- 332
- 333
- …
- 422
- Next Page »