Fundamentals of Microbiology (DM

UHT Processing of Milk

Milk is a highly perishable food so to enable it to be stored and distributed for consumption without spoilage, and without being a health risk through growth of pathogenic bacteria, it is heat treated. The most common type of heat treatment in many parts of the world is pasteurisation, which is performed at a minimum of 72°C for 15 seconds. This is the least heat treatment needed to destroy most pathogenic microorganisms and it also destroys most spoilage organisms. However, a small number of bacteria remain after pasteurisation and packaging, and can grow during storage. Such growth is slow at low temperature and consequently pasteurised milk is always kept refrigerated. Even under refrigeration, pasteurised milk only keeps for about two weeks. There are two ways in which this can be carried out: in-container sterilisation and ultrahigh- temperature (UHT) processing. Both produce a ‘commercially sterile’ product which means the milk does not contain microorganisms which can grow un...

TYPES OF SPECTROSCOPY

Spectroscopy is the analysis of the interaction between matter and any portion of the electromagnetic spectrum. Traditionally, spectroscopy involved the visible spectrum of light but X-Ray, gamma and UV spectroscopy also are valuable. Analytical techniques spectroscopy may involve any interaction between light and matter including absorption, emission, scattering, etc. Data obtained from spectroscopy is usually presented as a spectrum that is a plot of the factors being measured as a function of either frequency or wavelength. Principle : Spectroscopy is the measurement and interpretation of electromagnetic radiation which is absorbed or emitted by atoms of a sample. This absorption or emission happens when the atoms of the sample move from one energy state to another in presence of light. Every sample has molecules consisting of some functional groups by which they may incur color or some nature to absorb light of specific wavelength. This wavelength at which sample ...

Experiments of Chemistry of Milk

EXPERIMENT - 1 Objective Identification of Glassware/apparatus used in Dairy Chemistry Laboratory . Apparatus Test tube, Beaker, Measuring Cylinder, Conical Flask, Volumetric Flask, Funnel, Pipette, Glass Rod, Spatula, Dropper, Aluminium Dish, Silica Crucible, Test Tube Stand, Burette, Burette Stand, Gerber Milk Butyrometer, Lactometer, Stalagnometer, Ostwal Viscometer, Specific Gravity Bottle. (a) Test Tube It is used for holding small amount of chemical for conducting chemical reaction. (b) Measuring Cylinder It is used for measuring different quantities of chemical/reagents. (c) Beaker It is used for holding, storage and for preparation of chemicals and is also used for heating and boiling purpose. (d) Conical Flask It is used for holding/preparation and storage of chemicals and reagents. (e) Volumetric Flask This is used for preparation of segments where exact/definite volume of reagents required. (f) Funnel It is used for transferring of chemical reagents. ...

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