It has been complained by regular customers and retailers that large proportions of salted butter samples get deteriorated due to rancidity and microbial growth rather before its expected shelf life under domestic ...

Introduction of ready to serve bottled herbal porridge (kolakenda) to the non-competitive market with extracts of Wel-penela (Cardiospermum halicacabum) in rice and coconut-milk medium is profitable. Shelf life evaluation ...

Rich Life Dairies is a company which collects milk from local dairy farmers and processes them into various dairy products marketed under the brand Rich Life.Among other fluid milk based products, Rich Life flavoured ...

Disposal of untreated Municipal Solid Waste has been a great environment issue which leads to generation of leachate and odoures gasses. Organic solid waste accumulation rate is higher as organic waste collect form household ...

Curd is a fermented milk product obtained from coagulation of cow or buffalo milk or a mixture of there of by the agency of the Lactic acid bacteria. MILCO (Pvt) Ltd manufactures curd under brand name “Highland” and ...

The adulteration of milk fat with foreign fat has been and still is a major concern in the dairy industry. The increasing number of food producers and the outstanding amount of imported foodstuffs enables the producers ...

"Lean manufacturing" is a leading manufacturing paradigm being applied in many sectors of the world economy, where improving product quality, reducing production costs, and being "first to market" and quick to respond to ...

Any food product has to be analysed and accepted by a quality control sensory panel prior to be released to the market. The panel used for this purpose should be well trained using standards, in order to make them familiar ...

The Study was aimed at development of HACCP manual for comminuted meat products of Gills Food Products (Pvt) Ltd, one of developing meat-processing company in Sri Lanka. The HACCP plan was developed for four major products ...

Establishment of a panel for descriptive sensory analysis is a scientific approach of using human perception ability as a tool for quality assessment of foods. Meat is a major human food item with hundreds of different ...