The quality of dairy products is mainly affected by a number of
factors, which can be grouped into three categories.
A. Ingredients (milk-based and non-milk based)
B. Processing
C. Hygiene
In this unit, only non-milk based ingredients are discussed.
Food ingredients are substances, which include food additives along with
vitamins, minerals or other nutrients used for the purpose of fortifying or
enriching food or of restoring the constituents of food, herbs or spices when
used as seasoning, salt, yeast or yeast extracts, starter cultures, malt or
malt extract, air or water, etc.The term food additive is defined as any
substance, not commonly regarded or used as food, which is added to, or used in
or on, food at any stage to affect its keeping qualities, texture, consistency,
appearance, odour, alkalinity or acidity,or to serve any other technological
function in relation to food, and includes processing aids in so far as they
are added to, or used in or on, food as aforesaid, but does not include the
followings:
a) vitamins, minerals or other nutrients used for the purpose of
fortifying or enriching food or of restoring the constituents of food,
b) herbs or spices when used as seasoning,
c) salt,
d) yeast or yeast extracts,
e) protein or its hydrolytic products,
f) starter cultures,
g) malt or malt extract,
h) air or water.
The food ingredients extensively used in dairy industry can be
categorized into :
- Colouring matter
- Preservative
- Antioxidant
- Emulsifier
- Stabilizer
- Acidulants
- Anticaking agent
- Flowing agent
- Sweetener
- Enzyme
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