Product Quality Considerations

Consumer surveys indicate an interest in dairy products that are enriched in CLA (Ramaswany et al., 2001b). As outlined in preceding sections, the level of CLA in milk fat can be enhanced several-fold naturally by diet formulation and selection of individual cows with elevated milk fat CLA. 

Lynch et al. (2005) compared the flavor, organoleptic and storage characteristics of standard 2%-fat milk with 2%-fat milk that had an approximately 10-fold higher level of CLA. The naturally enhanced milk (the level of CLA and VA was 47 and 121 mg/g fatty acids, respectively) was produced through individual selection and nutritional management of the cows. Initial evaluation of the milk and evaluation over a 14-day postpasteurization period indicated no flavor differences as determined by triangle taste tests. Similarly, sensory results indicated no differences in susceptibility to the development of oxidized off-flavors between the control and CLA-enhanced milks, even when milk was stored under light (Lynch et al., 2005). Thus, flavor and consumer acceptability were maintained in a dairy product with substantially enhanced levels of CLA and VA. 

The research discussed above involved dairy products that were naturally enriched with CLA through formulation of diets known to increase 

Overall, results to date indicate that manufacturing and quality characteristics were normal for dairy products naturally enriched with CLA and consumer acceptability was comparable to unenriched dairy products. However, the single study examining fortification of skim milk with synthetic CLA during the manufacturing process had poor consumer acceptability. 

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Product Quality Considerations of product quahty may require low holdup time and low-temperature operation to avoid thermal degradation. The low holdup time eliminates some types of evaporators, and some types are also eliminated because of poor heat-transfer charac teristics at low temperature. Product quality may also dic tate special materials of construction to avoid met hc contamination or a catalytic effect on decomposition of the product. Corrosion may also influence evaporator selection, since the advantages of evaporators having high heat-transfer coefficients are more apparent when expensive materials of construction are indicated. Corrosion and erosion are frequently more severe in evaporators than in other types of equipment because of the high hquid and vapor velocities used, the frequent presence of sohds in suspension, and the necessary concentration differences. 

It should be noted that establishing the product-quality loops first, before the material balance control structure, is a fundamental difference between our plantwide control design procedure and Buckley s procedure. Since product quality considerations have become more important in recent years, this shift in emphasis follows naturally. 

The quality, ie, level of impurities, of the fats and oils used in the manufacture of soap is important in the production of commercial products. Fats and oils are isolated from various animal and vegetable sources and contain different intrinsic impurities. These impurities may include hydrolysis products of the triglyceride, eg, fatty acid and mono/diglycerides proteinaceous materials and particulate dirt, eg, bone meal and various vitamins, pigments, phosphatides, and sterols, ie, cholesterol and tocopherol as well as less descript odor and color bodies. These impurities affect the physical properties such as odor and color of the fats and oils and can cause additional degradation of the fats and oils upon storage. For commercial soaps, it is desirable to keep these impurities at the absolute minimum for both storage stability and finished product quality considerations. 

Section D, like Section A, is primarily involved in making a component free from entrainer for cost and product quality considerations. There is no reason for a particularly low reflex ratio on Section D, unlike Section A. 

For commercial soaps, it is desirable to keep these impurities at the absolute minimum for both storage stability and finished product quality considerations. 

Gramer, M.J. (2014) Product quality considerations for mammalian cell culture process development and manufacturing. Adv. Biochem. Eng. Biotechnol, 139, 123-166. 

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