Engineering- How Does This Work?

CHEESE MANUFACTURING PROCESS : CHEESE/ चीज Cheese comes in many varieties. The variety determines the ingredients, processing, and characteristics of the cheese. Cheese can be made using pasteurized or raw milk. Cheese made from raw milk imparts different flavors and texture characteristics to the finished cheese. For some cheese varieties, raw milk is given a mild heat treatment (below pasteurization) prior to cheese making to destroy some of the spoilage organisms and provide better conditions for the cheese cultures. Cheese made from raw milk must be aged for at least 60 days, to reduce the possibility of exposure to disease causing microorganisms (pathogens) that may be present in the milk. For some varieties cheese must be aged longer than 60 days. Cheese can be broadly categorized as acid or rennet cheese, and natural or process cheeses. Acid cheeses are made by adding acid to the milk to cause the proteins to coagulate. Fresh cheeses, such as cream cheese or...

ICECREAM MANUFACTURING PROCESS :   Ice cream is a frozen blend of a sweetened cream mixture and air, with added flavourings . A wide variety of ingredients are allowed in ice cream, but the minimum amounts of milk fat, milk solids (protein + lactose + minerals), and air.   Ice cream must contain at least 10% milk fat, and at least 20% total milk solids, and may contain safe and suitable sweeteners, emulsifiers and stabilizers, and flavoring materials. The finished ice cream must weigh at least 4.5 pounds per gallon and there must be at least 1.6 pounds of total solids (fat + protein + lactose + minerals + added sugar) per gallon, thus limiting the maximum amount of air (called overrun) that can be incorporated into ice cream. There are well-defined labeling requirements for the types of flavors used (natural and/or artificial) and for the presence of egg yolks in the finished product (ice cream can be called custard or "French" if the content of egg yolks is at least...

Aseptic packaging  : (Tetra Pack) Aseptic packaging  global market : Aseptic packaging :                                               Aseptic Packaging is a specialized  manufacturing process in which milk, food, pharmaceutical, or other contents are sterilized separately from packaging. The contents are then inserted into the container in a sterile environment. This method uses extremely high temperatures to maintain the freshness of the contents while also ensuring that it’s not contaminated with microorganisms.  Aseptic packaging materials :                                           Several materials are layered together to provide the level of protection required for aseptic packaging standards, including: 1.       ...

UHT (ultra-high temperature) MILK MANUFACTURING PROCESS : UHT  (ultra-high temperature) Milk Ultra-high temperature processing  ( UHT ),  ultra-heat treatment , or  ultra-pasteurization  is a food processing   technology that sterilizes liquid food by heating it above 135 °C (275 °F) – the temperature required to kill bacterial endospores – for 2 to 5 seconds . UHT is most commonly used in milk production (can be stored 6 months at room temperature) , but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products. An alternative process is HTST pasteurization (high temperature/short time) , in which the milk is heated to 72 °C (162 °F) for at lea...