What is a codex?
What is Codex? Codex is a Latin word which means regulations or standards. This term is derived from the combination of two organizations: the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). The joint commission of these two organizations formed the Codex Alimentarius Commission (CAC). As the need for food standards is […]
Cream cheese production process
Cream Cheese Production Process (Traditional/Bag Method) First, milk and cream are mixed together in the processing tank until a fat content of 11.5 is reached. It is then heated to 60°C and homogenized at 120 bar pressure. Afterward, it is returned to the tank, heated to 93°C for 15 seconds, then cooled to 32°C, and […]
Whey less cheese production process and flowchart
Wheyless Cheese Production Process First, milk and cream are mixed together until reaching a fat content of 17%, while the temperature rises to 35°C. Then, salt is mixed with milk protein powder (MPC) and added to the milk using a tri-blender. The mixture is pasteurized at 75°C for 5 minutes, then quickly cooled to 65°C […]
Pasteurized cocoa milk production flow chart
Flowchart of Pasteurized Cocoa Milk Production Process Cocoa milk is milk that has been mixed with chocolate or cocoa and sweeteners. Cocoa milk is used as both a hot and cold beverage. Cocoa, rich in flavonoids, improves endothelial function, and also likely exerts antioxidant and anti-inflammatory effects through the activation of nitric oxide, which reduces […]
Pasteurized milk production flow chart
Flowchart of Pasteurized Milk Production Process What are the components of milk? Milk is one of the most popular nutritious beverages. Milk plays a key and important role in improving nutrition and food security, and it is used to produce various dairy products such as cream, butter, yogurt, cheese, kashk, and other products. Due to […]
Processed cheese production flowchart (pizza)
Pizza Cheese Production Process (with Starter Cheese) First, the starter cheese that has been prepared earlier and has reached the desired pH is placed into the cooking tank. While stirring, we heat the cheese until it becomes stretchy and releases excess water (Explanation: Initially, the casein in the cheese is in the form of diparacasein […]
Benzoic acid benzoates
What is Benzoic Acid? Benzoic acid Benzenecarboxylic acid; dracylic acid; phenylcarboxylic acid Benzoic acid, benzoates, and benzoic acid derivatives are naturally found in many types of berries, fruits, and edible vegetables, and are commercially available through chemical synthesis from benzoin, a resin exuded by trees native to Asia. Does Benzoic Acid have an international standard? […]
Creating flavor in meat and meat products
What is Transglutaminase TG? Transglutaminase TG, abbreviated as TG enzyme (tg), is one of the widely used and effective enzymes in the food industry, synthesized in recent decades by species of Bacillus and Streptococcus verticillium and made available commercially. Is Transglutaminase a microbial stabilizer? Transglutaminase (TG) is not a stabilizer or thickener. Transglutaminase (tg) does […]
Food additives
Food Additives According to the definition by the FDA, it is as follows: “Any substance that is generally consumed must have direct or indirect results from its consumption or be a part of the food’s composition and affect the characteristics of any food (impacting its production, preparation, processing, packaging, treatment, transport, or storage).” In 1977, […]
Transglutaminase TG enzyme and its function in cheese
What is Transglutaminase TG Enzyme? The transglutaminase enzyme, which we abbreviate as TG enzyme (tg), is one of the most commonly used and effective enzymes in the food industry. It has been synthesized and introduced to the market in the last two decades by species of Bacillus and Streptococcus verticillium bacteria. Is Transglutaminase Enzyme a […]