Category: Dairy production

Recent public health warnings have highlighted that pathogenic viruses like H5N1 avian influenza have been detected in raw milk from infected dairy cattle. This raises the important question: which virus is found in milk and what are the risks to human health, especially from unpasteurized products?

According to industry data, over 90% of all yogurt consumed worldwide falls into two main categories: set and stirred. The main processing steps in the manufacture of set and stirred yogurt are similar initially, but diverge critically during the incubation phase, a difference that directly impacts the final product’s texture and consistency.

According to the World Health Organization, more than 600 million cases of foodborne illnesses occur annually, and milk is a potentially vulnerable food product if not handled correctly. Understanding what are the food safety hazards in milk is crucial for safeguarding public health and ensuring product integrity across the entire dairy supply chain.

The fat content of cheese is a critical factor influencing its flavor, texture, and overall quality, a detail recognized by cheesemakers for centuries. While the complexity of dairy fat, which is composed of hundreds of different fatty acids, can be difficult to assess, a variety of analytical methods have been developed to accurately measure it. This guide explores both traditional chemical and modern instrumental techniques used in dairy and food science labs to accurately determine fat percentages.

Lactose, the primary sugar in milk, represents approximately 4.5% to 5% of its total content in cows. Accurately knowing how to estimate lactose in milk is critical for manufacturing lactose-free products and ensuring quality control for a growing population with intolerance.

Over 120 years of dairy innovation have shaped how we get milk, and one key advancement is the method for reducing fat content. The process of making low-fat milk involves several precise and standardized steps, ensuring a safe, consistent, and nutritionally reliable product for consumers.

Approximately two-thirds of the world's population has a reduced ability to digest lactose after infancy. To cater to this large market, manufacturers have developed sophisticated methods to remove lactose from regular milk, making dairy products accessible to those with intolerance.

Skim milk contains approximately 91% water, which is largely removed to create a versatile and shelf-stable product. The process of making skim milk powder involves a series of sophisticated industrial steps designed to remove moisture while preserving the milk's nutritional integrity. This article explores the entire journey, from raw milk collection to the final powdered product, detailing the key stages and technologies involved.

Dairy industry standards demand precise protein analysis to ensure milk quality and fair payment, with the gold standard Kjeldahl method having been used for over 100 years. Whether for large-scale production or small-batch testing, understanding how do you test milk for protein is crucial for producers, processors, and consumers alike.

In 2016, a review of data from the National Milk Drug Residue Database showed that less than 2 out of every 10,000 tanker trucks of milk tested positive for antibiotic residues, highlighting the rarity of such contamination in the commercial supply. Nonetheless, it's crucial to understand what antibiotics are found in milk, the underlying causes, and the systems in place to ensure safety.