Dairy Products Technology (Dairy Technology)

The DII is exclusively dedicated to dairy foods research, industry support, technology transfer, and education. Cal Poly is one of the primary training institutions for people entering dairy foods industry careers.

Dairy Products Technology (Dairy Technology)

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.

Precision dairy farming utilizes all aspectsof the latest technology to monitor health, production, reproduction, rumenhealth and feed intake to maximize profitability. In the past, dairy producersmeasured all of these factors on a farm level or a herd level, but withprecision dairy farming, we are now able to measure these for each individualcow so that each cow receives the care they need.

Since the early days of dairy farming, dairyproducers have been responsible for cow record-keeping, but often they are notentering that data correctly. New technology is able to record the data,sometimes as often as every five seconds, and generate graphs and insights fordairy producers. This helps minimize data entry mistakes and user errors andreduces the amount of time dairy producers need to spend on record-keepingtasks.

Precision dairy farming technology isespecially important on large dairy operations where there is less opportunityfor producers to have a direct connection with each cow. Precision dairyfarming can help keep an eye on each cow and let you know when they needadditional attention.

When precision dairy farming technology is implemented and understood, each dairy operator can create their own data to better manage their herd. This technology, however, can generate so much data from multiple sources that the amount of data can be overwhelming. It can be challenging to identify the right management changes for your herd.

Hite (1899) was the first to report the effect of HHP on food borne microorganisms by subjecting milk to a pressure of 650 MPa and obtaining a significant reduction in the number of viable microbes. Though this technology was evolved in Japan but number of countries are adopting it and till date variety of food products like jams, fruit juice (tomato juice) (Mohácsi-Farkas et al. 2002), meat, oysters, ham, fruit jellies and pourable salad dressings, salsa and poultry have been processed using this technology (Anon 2006). Nevertheless, interest in HHP derives from its ability to deliver foods with fresh-like taste without added preservatives. In high pressure processing, food is subjected to pressures as high as 6000 times the atmospheric pressure usually within the range of 300-700 MPa (Anon 2006) and is effective in killing most of the vegetative bacteria at pressures above 400 MPa. The most attractive feature, which made the process worldwide acceptable, is its uniform processing ability, independent of mass and time. The HHP can be used to process both liquid and solid (water-containing) foods and adds advantages to the foods (Makhal et al. 2003) such as (i) Kills bacteria in the raw food, (ii) Extends shelf-life, (iii) Ponders additive free and fresh food, (iv) Manipulates the texture and (v) Enhances desired attributes (digestibility).

The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of origin, chemical structure, and methods of obtention. It has been established that the most popular in the food technology of dairy products are β-glucans from oat and barley cereal, which exhibit pronounced technological functions in the composition of dairy products (gel formation, high moisture-binding capacity, increased yield of finished products, formation of texture, and original sensory indicators). The expediency of using β-glucan from yeast and mushrooms as a source of biologically active substances that ensure the functional orientation of the finished product has been revealed. For the first time, information on the use of β-glucan of various origins in the most common groups of dairy and milk-based products has been systematized. The analytical review has scientific and practical significance for scientists and specialists in the field of food production, in particular dairy products of increased nutritional value.

Dairy technology is the branch of engineering which explores milk & milk products processing. Dairy technology is a division of engineering that deals with the processing of milk and its products. Dairy technology study involves processing, storage, packaging, distribution and transportation of dairy products by implying the science of bacteriology, nutrition and biochemistry.

Africa is known for its rich, ancient tradition in fermented foods. Among these, fermented dairy products represent one category that is widely consumed, contributing to the socio-economic development and food security of the people. In Africa, traditional food fermentation lends itself as a relatively cheap food processing technology that often improves shelf life/food safety as well as nutrition and health via improvement in the levels of specific micronutrients and the action of probiotics. A range of African fermented dairy products (mainly yoghurt-like products) are produced by spontaneous fermentation, and these fermented dairy products harbor rich and valuable microbial diversity, predominated by lactic acid bacteria and yeasts. Detailed knowledge of the production processes, microbiological and biochemical aspects of traditional African dairy fermentation is critical for the development of products with enhanced quality, safety and health benefits for a sustainable food security in the region. This review therefore provides a comprehensive overview of the traditional African fermented dairy processing technology, as well as technologically relevant microorganisms and health benefits associated with fermented dairy products. Efforts aimed at harnessing the functional food potential of these fermented products could help control some food and health challenges facing many countries in the region.

The course provides the biochemical, physicochemical, structural, and microbiological foundation to understand the composition, properties, and processability of milk. The course also introduces and discusses the major unit operations that are utilized in milk processing. Various dairy products will be discussed from the perspective of changes in milk, and its constituents, upon processing.

The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body.When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties.A concentrate containing 5 %of pectin was used in the study reported in this paper.Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complex-forming capacity is 290 mg Рb2+/g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 C with a 20 s aging.In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases

As the industry has changed, Mizée has sought out ways to keep operating his dairy in the face of changing dynamics, from challenges in recruiting employees to shifts in consumer needs. He turned to technology and data to shine a light on the best way forward.

First, they installed Lely robotic milking machines, the first robotic dairy milking system in the western U.S. As other dairies adopted robotic technology and Mizée noticed the need for a team to service the units and help farmers transition to the new system, he launched a business to install and service Lely robotic systems. He also kept testing and adding new technology to his operation: a robotic feeding system, then robotic calf feeders followed by a computer feeder system for close-up dry cows. The next addition, planned for this winter, will be a vacuum robot to clean the barn. 041b061a72