Organoleptic assessment of canned dairy products: features of carrying it out and interpreting the results

The article describes the features of carrying out and interpreting the results of the organoleptic assessment of canned dairy products “Whole condensed milk with sugar”. The analysis of the qualitative properties of the product is presented for all the main parameters. The relationship between the organoleptic characteristics of the product and compliance with the technology for the production of canned dairy products, the characteristics of raw materials, technological modes of heat treatment, and storage conditions are considered in detail. Since the organoleptic and physicochemical characteristics of food products change over time, the authors conclude that, in addition to the input evaluation, periodic control of canned dairy products during storage should be provided.

Mini Review An-overview on Buffalo Condensed Milk and its Products with Emphasis of Their Biochemical Properties

In this review an-overview is presented to study the effects of condensation, skimming and physio-chemical quality of buffalo milk. Skimming process had significant influences on chemical and sensory qualities of milk. Previous researchers discussed the remarkable changes in the physical and physio- chemical characteristics of condensed milk i.e. moisture, ash content and acidity, specific gravity of skimmed milk as compared to the whole milk. It has been also concluded from the different studies that the physical properties like, exterior, colour, flavour and body texture of milk were comparatively reduced by condensation and skimming and the density of skimmed milk appeared thinner and products achieved the variable score in different above mentioned physio-chemical properties. This review will discuss the effects of condensation and skimming on whole milk and their byproducts and their physical and physio- chemical properties in comparative aspects skimming and condensation whole milk.

Peningkatan Efektivitas Mesin Susu Kental Manis dengan Metode Overall Equipment Effectiveness dan Diagram Ishikawa

PT. X is an industrial company that runs in milk processing which manufactured variety products of its derivative. The problem that PT. X has are the high rate of breakdown and planned downtime that happened in sweetened condensed milk sachet filling machine, resulting a low value of availability rate in 2020. These problems can be solved by using Overall Equipment Effectiveess (OEE) method as an identification of those problems and Ishikawa’s Diagram as a proposed further improvement. The average measurement result of OEE in sweetened condensed milk sachet filling machine in the year of 2020 is 71.90%. This result shows us that the percentage of OEE still hasn’t reached the company’s target which is 75%. That low achievement of OEE is caused by one dominated factor which is the value of availability rate. According to Ishikawa’s Diagram, the main cause of the low value of availability rate are preventive maintenance, autonomous maintenance and predictive maintenance which become the cause of the recent breakdown. In conclusion, if the maintenance is done properly and thoroughly, the breakdown will certainly happen rarely, so that the value of the availability rate will also rise. PT. X adalah perusahaan industri yang bergerak di bidang pengolahan susu yang memproduksi berbagai produk turunannya. Masalah yang terjadi di PT. X adalah tingginya tingkat kerusakan dan downtime terencana yang terjadi pada mesin pengisi sachet susu kental manis, sehingga mengakibatkan rendahnya nilai availability rate pada tahun 2020. Permasalahan tersebut dapat diatasi dengan menggunakan metode Overall Equipment Effectiveess (OEE) sebagai identifikasi permasalahan tersebut. Hasil pengukuran rata-rata OEE pada mesin pengisi susu kental manis sachet tahun 2020 adalah 71,90%. Hasil ini menunjukkan bahwa persentase OEE masih belum mencapai target perusahaan yaitu 75%. Rendahnya pencapaian OEE tersebut disebabkan oleh salah satu faktor yang mendominasi yaitu nilai availability rate. Menurut diagram Ishikawa, penyebab utama rendahnya nilai tingkat ketersediaan adalah maintenance preventive, maintenance otonom, dan maintenance prediktif yang menjadi penyebab kerusakan mesin.

Conversion of Ethanol Instable Milk to Stable One

Milk ethanol stability is defined as the minimum concentration of added aqueous ethanol giving rise to milk coagulation. The milk, which shows a positive reaction to the alcohol test, is usually graded as second rate and diverted for butter making but not condensed milk. The ions calcium, potassium, and chlorides are mainly responsible for the alcohol instability of milk. As there is no rational method to convert ethanol sensitive-milk to ethanol-insensitive one, we attempted to test and remove this bad quality with two homeopathic remedies, KaliMuririaticum200 andCalcareaPhosphorica12 x. We gave these medicines for seven days to16 cows whose milk was sensitive to 70% alcohol. The results were dramatic and proved the high efficacy of the homeopathic system of medicine, and gave conclusive evidence that ions calcium and chlorides are responsible for milk instability. Kali mur 200(higher potency) removed the detrimental effects of potassium and chlorides and calcarean phos12 x (lower potency) fortified the alcohol stability of milk. Both the remedies acted synergistically.

INTENSIFICATION OF THE MELANOIDIN FORMATION REACTION IN THE PRODUCTION OF SWEET BOILED CANNED MILK

The article gives empirical grounding of reducing the melanoidins formation process duration at high-temperature processing of sweet canned milk due to the use of enzymatic hydrolysis of lactose. In sweet canned milk samples with hydrolyzed lactose there was a more intensive decrease in active acidity and an increase in oxidation-reduction potential and obviously a change in milk color within a short period of time by contrast to milk with not hydrolyzed lactose. Lactose disaccharide splitting to (38±2)% allows to reduce the duration of high-temperature processing average by 40% at traditionally applied prossing temperature of (105±5) °C, and reduce the sucrose content in the finished product by 3–8%. The use of fructose in order to accelerate the process of cooking whole condensed milk is not rational.