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Processed Cheese (Pizza) Processed cheese is made from one or a mixture of several types of cheese with varying degrees of ripening, combined with allowed emulsifiers and heated under appropriate conditions while stirring to obtain a uniform mixture. In addition to the aforementioned ingredients, optional materials can also be used
Pizza Cheese Stabilizer with Codes 066 – PRODA PY 044 Pizza cheese stabilizer is a plant-based main mixture free from chemicals, with gelling, thickening, and hardening properties, which is widely used in food products. Recommended Dosage of Pizza Cheese Stabilizer: Between 0.5% and 0.7% Ingredients of Pizza Cheese Stabilizer: Sodium
فرآیندتولید آبمیوه و کنسانتره آب میوه مایعی است که بطور طبیعی از میوه و یا سبزیجات تهیه میشود. آب میوه از فشردن میوه و سبزیجات و یا خیساندن آن بدون استفاده از حرارت و یا حلال تهیه میشود. مثلا آب پرتقال از عصاره پرتقال تهیه میشود. آب میوه را میتوان
Ethanol Production Process: In our country, the ethanol production process is done from sugar beet due to its abundant cultivation. One of the most cost-effective materials for ethanol production is sugar beet, and this process is called “ethanol production from molasses.” Although ethanol can also be produced from other materials
Pasteurized Liquid Egg Production Process and Removal of Liquid Egg Contamination Today, one of the main raw materials for cake, pastry, and chocolate factories is egg. Considering that this nutritious food is highly susceptible to contamination by pathogens that can be problematic for humans, the consumption of pasteurized eggs is
Feta Cheese and its Bitterness Factors Feta cheese (Feta) is one of the healthiest and most popular types of cheese worldwide. This salty cheese has now become an inseparable part of Iranian breakfast tables. But, does this cheese have high nutritional value? How many calories does it contain? Is this
Why does buttermilk turn sour and fizzy? Souring and fizziness in buttermilk have different causes, which can be divided into two categories: 1- Physical factors related to the production process and issues during production. 2- Microbial factors caused by the activity of molds, yeasts, and certain bacteria. • Physical factors
Why Does Buttermilk Separate? It has happened to most of us that after a successful production, the next day we notice excessive whey separation in the buttermilk stored in the fridge and were looking for the cause. There are various reasons for buttermilk separation, which we will briefly explain here:
Transglutaminase Enzyme (Meat Glue) Transglutaminase enzyme, widely known in the industry as “meat glue”, is widely present in nature. This enzyme has a very high ability to improve the physical properties of various protein-containing food materials. It is processed to improve the texture properties in high-quality meats and fish, even
What is Alcohol? In chemistry, any substance that contains a hydroxyl group (-OH) in its chemical formula is considered an alcohol. Alcohol is derived from hydrocarbons, where each molecule consists of a combination of hydrogen and carbon atoms. Ultimately, a hydroxyl group (OH) replaces a hydrogen atom, and depending on
What is Aflatoxin? Aflatoxin is a type of fungal toxin. Some fungi have the ability to produce toxins in various food products like fruit juices, tomato paste, dairy products, etc. One of these toxins is aflatoxin, which can enter milk and dairy products through contaminated animal feed. If the animal
