Dairy industry milk, standardization

Milk has been a source for food for humans since the beginning of recorded history. Although the use of fresh milk has increased with economic development, the majority of consumption occurs after milk has been heated, processed, or made into butter. The milk industry became a commercial enterprise when methods for preservation of fluid milk were introduced. The successful evolution of the dairy industry from small to large units of production, ie, the farm to the dairy plant, depended on sanitation of animals, products, and equipment cooling faciUties health standards for animals and workers transportation systems constmction materials for process machinery and product containers pasteurization and sterilization methods containers for distribution and refrigeration for products in stores and homes. 

In some pharmaceutical industry circles, there is the belief that the stringent specifications that rule pharmaceutical processes have no comparison with the food and dairy industries. " Actually, almost the reverse is true the present standards and specifications for tubing fabrication and their product/solution contact surfaces, as well as the installation of systems, have their origin in the dairy industry through the well-recognized 3-A Sanitary Standards and Accepted Practices (Numbers 33-00, and 605-04). Published by the International Association for Food Protection (IAFP), formerly known as the International Association of Milk, Food and Environmental Sanitarians (lAMFES), these standards and practices cover first. 

There is more activity in dairy products than anywhere else in the food industry. Ice milk and fro2en yogurt, early leaders in the field, rose rapidly in sales then plummeted. Fat-free ice cream has been marketed, but final results are not yet available. Sales of these products have not cannibalized traditional ice cream (35). Standards for traditional ice cream call for a minimum of 10% butterfat. One fat-free ice cream product is prepared from nonfat milk (skim) and cellulose gum. Fat-free ice creams have encountered strong resistance in some segments of the retail trade. Retailers in Maine and New York, states with important dairy producing industries, refuse to sell such products (36). 

Most dry buttermilk is prepared from sweet cream buttermilk, and is produced in a manner similar to that of nonfat dry milk. Dry buttermilk has a higher phospholipid content than other dry milk products and therefore is a natural emulsifier for use in the dairy and baking industries and for dry mixes and other foods. A dry, high-acid buttermilk can be produced from milk fermented by L. bulgaricus. It is difficult to dry, however, and has found only limited use in the baking industry. There are no United States and FAO standards for this product, although typically the moisture content is less than 5%. 

Beef and dairy cattle. Canola meal has gained widespread acceptance as a protein supplement in beef and dairy rations. Research has shown its effectiveness in a variety of production and management situations. Lactation trials have demonstrated that canola meal will maintain or slightly improve milk production relative to soybean meal-based rations. Improved milk production may in part reflect the amino acid content of the bypass protein fraction of canola meal. In beef cattle rations, animal performance has been shown to meet or exceed industry standards when canola meal is incorporated. Canola meal can be used as the sole protein supplement in rations for growing and finishing cattle (29). 

Membrane operations have been extensively used in the food industry because they require less manpower, are more efficient, and have a shorter processing time than traditional separation techniqnes, so operational costs are considerably lower than traditional processes [105], For instance, membrane separation processes to clarify and concentrate liquids are less costly than conventional filtration and vacuum evaporation, justifying their application in this field [106]. The primary applications of membranes in the food industry are in the beverage (wine, beer, fruit juices, etc.) and dairy (whey protein concentration, milk protein standardization, etc.), processing industries in the processing of egg prodncts, to a lesser extent, and in water purification. 

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