Dairyscience.info Website Review

SCIENTIFIC, INFORMATION & CONSULTANCY SERVICES FOR THE FOOD INDUSTRY. DSFT has been providing science based consultancy services globally since 2002. The Dairy Science and Food Technology (DSFT) website provides scientific and technological information, Cloud-based tools and consultancy services for food scientists and technologists working in industry and in colleges and universities. A discussion forum and There are sections on starter cultures, probiotics, cheese science and technology, bioactive peptides, ice cream, wine making, modelling in food technology, thermal processing and modified atmosphere packaging and labelling. Some general health information including reference to The effect of modified atmosphere packaging (MAP) on dairy products, raw meat, raw poultry , cooked meat and fruit and vegetables is  MAP has the potential to increase the shelf life of a number of dairy products.  These include fat-filled milk powders, cheeses and fat spreads.  In general these products spoil due to the development of oxidative rancidity in the case of powders and or the growth of micro-organisms, particularly yeasts and moulds, in the case of cheese. Whole milk powder is particularly susceptible to the development of off-flavours due to fat oxidation.  Commercially the air is removed Due to the spray drying process air tends to be absorbed inside the powder particles and will diffuse into the container over a period of 10 days or so.  This typically will raise the residual O2 content to 1%-5% or higher.  Because some markets require product with low levels of residual O2(<1%) some manufacturers re-pack the cans after 10 days storage.  Use of O2 scavenging may also be useful.  Despite the global use of HACCP systems and a legal requirement for the use of HACCP in many jurisdictions' food poisoning remains an endemic problem and large numbers of people continue to be hospitalised, die and as a result companies either face substantial While the use of HACCP systems significantly reduces the need for microbiological end point testing of foods, sampling schemes and