The Removal of
water from a food to the extent of leaving its solids content in a completely
or nearly moisture free state is termed as drying. Milk and milk products are
mostly dried either by the roller process or spray process- the spray process dominates
today. The purpose of milk drying are:
- To improve the storage life
of the product due to low moisture content.
- To reduce costs for
storage and transportation of product due to reduced bulk.
- To provide a convenient
product for utilisation in many dairy and foods preparations.
Standards of milk
powders have been laid down by various agencies to meet the interests of
producers as well as consumers. Standards provide the legal framework as well
as the basis for national and international trade. They define the identity of the
products and describe the basic composition, quality and safety factors. The standards
are also considered to be yardsticks to control the quality, check the adulteration,
safeguard the health of consumers, accept or reject the product, fix the price
of the products, keep up the nutritional value of the products, etc.
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