Food Security
CANNED MILK PRODUCTION — BLENDING OF MILK COMPONENTS
■ Main problems of dairy industry in Nigeria :
– Import dependence of raw materials.
-Derth of technological knowhow in dairy processing.
— Under developed Dairy Industry. etc.
…..@WufasAgronet, we are Food Security (processing) Advocates.
✅ Earned “FAO” Top Fan barge.
✅NAAJ, PAAJ, IFAJ & AFAN.
✅Consultancy services in Human Capital & Value Chain Development.
PROCESSING PROCEDURE :
The major milk components blended together are:
— Skim Milk Powder.
— Butter milk powder
— Anhydrous milk fat.
— Water.
The blending of these components takes place in what is known as the triblender. This actually constitutes the recombination of the milk.
●PRE — HEATING : After recombination, the milk is preheated to about 60°C. The objective being to prepare the milk for deaeration. This preheating takes place at regenerative section of the pasteuriser. It involves “Heat Exchanger” utilising the hot milk that has been pasteurised to effect heating in a counter flow setup. The hot milk at the same time is cooled to about 65°- 68°C. Lots of heat energy is saved for subsequent engagement. This is made even more beneficial with escalating energy costs.
●DEAERATION: In the deaerator, the milk boils under a vacuum to give out any precluded air trapped during mixing.
● PASTEURISATION :
The high temperature short time (HTST) pasteurisation is applied on the milk ( 71°C for 15seconds ). This is targeted at pathogens and vegetative forms of spoilage organisms.
●HOMOGENIZATION :
Two homogenisers on series are utilised for the homogenisation of milk after pasteurisation . Each utilises 2-stage homogenisation process. During this process, fat globules are reduced to about one-tenth to one -twentieth of their original size. Also; further blending of milk components and increase in temperature to about 82°C is achieved.
● COOLING :
Cooling to about 4°C follows homogenisation. This takes place in 3-stages -at the regenerative section , cooling with water at ambient temperature and drrp cooling or (chilling )with glycol / water mixture.
● MILK STORAGE :
After cooling, milk is stored under refrigerated conditions not exceeding 7°C. During this time, the milk is standardised and stabiliser added. The milk is then ready for canning.
● CANNING
Milk that is ready for canning is pumped to a buffer tank. From where it flows by gravity to the filling and seaming machine. It is important to note that the can and the lids required for the canning operation are also situated close to the factory.
● MILK STERILISATION
Sterilisation of can milk takes place in a 3 -stage gradual heating and cooling, rotary- steriliser setup. The canned milk entering at about 10°- 12°C is gradually heated to about 98°C in a pre- heater . The cans are transferred into the steriliser vessel kept at 121°C . The milk is brought to this temperature and held for 5minutes, to achieve commercial sterilisation of product. Subsequently, the cans are transferred to the cooling vessel to be gradually cooled to an outlet temperature of about 48°C.
●PACKAGING
Labelling, casing and pelletizing are the final operations in the process.
●QUALITY CONTROL
Various chemical and microbiological tests are carried out at various stages in the production process. Right from raw materials analysis to ensure specifications are met ; to process controls aimed at eliminating or minimising deviations of process parameters from standards , and final finished product inspection in order to isolate products with less than optimum quality and eliminating them.
There is indeed a mandatory period of quarantine of 14days allowed before finished products can be released for dispatch to customers. This period allows any microbial infestation to manifest and so make it easier for isolation.
……..to be continued.
At WufasAgronet, ee are competent and reliable Food Technologists. Into Human Capital and Value Chain Development. Enhancing global competitiveness and international best practices.
Email; Wufasagronet @gmail.com
Food Security
BENEFITS OF CASHEW NUTS
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
Food Security
LIVESTOCK: COLD CHAIN MAINTENANCE FOR MILK & OTHER PERISHABLES.
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
Food Security
NATURAL COLORS IN FOOD
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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