SPF in Milk Packaging

SPF in Milk

Due to content of water, lipids, proteins, milk tend to get spoiled within few days and to increase the shelf life there are various methods are including, freezing, flash pasteurization, Aseptic packaging etc.

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BLENDERS To Improve Line Efficiency in Dairy Plant

Dairy Plant

Blending involves combining solid or liquid substances into a medium by dissolution, emulsification or dispersion so as to produce a smooth and homogenous product.

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Beating Egg Costs in Mayonnaise

Egg Yolk at Work

there’s no denying the fact that both ingredients are subject to dramatic price fluctuations that make life difficult for mayonnaise and dressing manufacturers.

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New Heat Exchanger Plate for Viscous and Particle-Containing Media

NF100M heat exchanger plate

The new Kelvion plate complements the NF series in the mid-performance range and is available in stainless steel and titanium. Special engineering design features of the NF100M heat exchanger plate include free-flow channels

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Almonds Continue to Inspire New Products Worldwide


California almonds were the number one nut used in new products worldwide in 2016, the tenth year that almonds have held the lead position for nuts used in new product introductions

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Local Chef & Japanese Cuisine


As a head Japanese chef, I have known the Japanese Cuisine; it is not only about sushi, but much more. As a chef, sometimes, I have to play with fish where my work involves the art of cutting the fish in a right way

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