Salting in the cheese industry is a high precision task, that can either make or break the quality of the finished cheese - particularly as the product is under the considerable scrutiny of an...
Process cheeses which we often see in shops are produced from natural cheeses such as cheddar, gouda, etc. Natural cheese are cheeses in which live bacteria or enzymes remain in the cheese; such...
OVERVIEW
Losses (shrinkage) in marketing fresh vegetables (harvesting, handling, packing, storing, and retailing) are caused, in part, by overly high temperatures during handling, storage, and...
The potential of Near-Infrared (NIR) spectroscopy technique was assessed to predict moisture and soluble solids content of
Mazafati date fruit. Spectral acquisitions were carried out during four main...
Isostatic pressing or high pressure processing (HPP) of food, beverages or canned goods to inactivate food pathogens or destroy spoilage organisms such as bacteria or mold spores and inactivate...
