1.
Evaporated milk
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Evaporated milk, known in some countries as unsweetened condensed milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar, sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth. The product takes up half the space of its equivalent in fresh milk. When the liquid product is mixed with an amount of water. This makes evaporated milk attractive for purposes as it can have a life of months or even years, depending upon the fat. The process involves the evaporation of 60% of the water from the milk, followed by homogenization, canning, in the 1920s and 1930s, evaporated milk began to be widely commercially available at low prices. The Christian Diehl Brewery, for instance, entered the business in 1922, several clinical studies from that time period suggested that babies fed evaporated milk formula thrive as well as breastfed babies. Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed, after the water has been removed, the product is chilled, stabilized, packaged and sterilized. It is commercially sterilized at 240-245 °F for 15 minutes, a slightly caramelized flavor results from the high heat process, and it is slightly darker in color than fresh milk. The evaporation process concentrates the nutrients and the energy, unreconstituted evaporated milk contains more nutrients. Evaporated milk is used in its reduced form, however, to reconstitute evaporated milk to be equivalent to normal milk. Where evaporated milk is required but not available, it can be replaced by simmering 2 1/4 parts of fresh milk down to 1 part, a comparable result is obtained by simmering down 2 parts of almond milk. According to the United States Code of Federal Regulations, Title 21, Chapter 1, Part 131, Sub part B, Section 130 Evaporated milk, Evaporated milk is the liquid food obtained by partial removal of water only from milk. It contains not less than 6.5 percent by weight of fat, not less than 16.5 percent by weight of milk solids not fat. Evaporated milk contains added vitamin D as prescribed by paragraph of this section and it is sealed in a container and so processed by heat, either before or after sealing, as to prevent spoilage. Sections - of the above code regulate vitamin addition, optional ingredients, methods of analysis, nomenclature and it is added in brewed tea and coffee to make Teh C and Kopi C respectively. The C used in the name were due to an association to the brand Carnation Evaporated Milk. It is widely used as a whitener for coffee, the shelf life of canned evaporated milk will vary according to both its added content and its proportion of fat
2.
Condensed milk
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Condensed milk is cows milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, sweetened condensed milk is a very thick, sweet product which when canned can last for years without refrigeration if not opened. Condensed milk is used in dessert dishes in many countries. A related product is evaporated milk, which has undergone a more complex process, evaporated milk is known in some countries as unsweetened condensed milk. According to the writings of Marco Polo, in the 13th century the Tatars were able to condense milk, Marco Polo reported that ten pounds of milk paste was carried by each man, who would subsequently mix the product with water. However, this refers to the soft Tatar curd, which can be made into a drink by diluting it. Nicolas Appert condensed milk in France in 1820, and Gail Borden, Jr. in the United States in 1853, before this development, milk could only be kept fresh for a short while and was only available in the immediate vicinity of a cow. While returning from a trip to England in 1851, Borden was devastated by the deaths of several children, by 1858, Bordens milk, sold as Eagle Brand, had gained a reputation for purity, durability and economy. In 1864, Gail Bordens New York Condensed Milk Company constructed the New York Milk Condensery in Brewster and this was the largest and most advanced milk factory of its day and was Bordens first commercially successful plant. Over 200 dairy farmers supplied 20,000 gallons of milk daily to the Brewster plant as demand increased driven by the American Civil War, the U. S. government ordered huge amounts of condensed milk as a field ration for Union soldiers during the war. This was a field ration for the 19th century, a typical 10 oz can contained 1,300 calories,1 oz each of protein and fat. Soldiers returning home from the war soon spread the word, the first Canadian condensery was built at Truro, Nova Scotia, in 1871. Stuart opened the first Pacific Coast Condensed Milk Company plant in Kent, the condensed milk market developed into a bubble, with too many manufacturers chasing too little demand. By 1912, high stocks of condensed milk led to a drop in price, in 1911, Nestlé constructed the worlds largest condensed milk plant in Dennington, Victoria, Australia. Hunzikers book was republished in an edition in October 2007 by Cartwright Press. The First World War regenerated interest in, and the market for, condensed milk, primarily due to its storage, in the US the higher price for raw milk paid by condenseries created significant problems for the cheese industry. Raw milk is clarified and standardised, and is heated to 85–90 °C for several seconds. This heating process destroys some microorganisms, decreases fat separation and inhibits oxidation, some water is evaporated from the milk and sugar is added until a 9,11 ratio of sugar to milk is reached
3.
Dairy product
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Dairy products or milk products are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, and camels. Dairy products include items such as yogurt, cheese. A facility that produces dairy products is known as a dairy, dairy products are consumed worldwide, with the exception of much of East and Southeast Asia and also some parts of central Africa. Additionally dairy products can contribute significant amounts of cholesterol and saturated fat to the diet which can increase the risk of heart disease, and cause other serious health problems. However, it has shown that there is no connection between dairy consumption and cardiovascular disease, even though dairy tends to be higher in saturated fats. There is no excess cardiovascular risk with dietary calcium intake but calcium supplements are associated with a risk of coronary artery calcification. Drinking milk or other dairy products does not cause mucus production and this widely held belief stems from some people mistaking the thin coat of residue left behind after consuming milk or ice cream for mucus. Rates of dairy consumption vary widely worldwide, high-consumption countries consume more than 150 kg per capita per year, Argentina, Armenia, Australia, Costa Rica, Europe, Israel, Kyrgyzstan, North America and Pakistan. Low-consumption countries consume under 30 kg per capita per year, Senegal, most of Central Africa, Some groups avoid dairy products for non-health related reasons, Religious – Some religions restrict or do not allow for the consumption of dairy products. For example, some scholars of Jainism advocate not consuming any dairy products because dairy is perceived to involve violence against cows. Strict Judaism requires that meat and dairy products not be served at the meal, served or cooked in the same utensils, or stored together. Ethical – Veganism is the avoidance of all products, including dairy products. The ethical reasons for avoiding dairy include how dairy is produced, how the animals are handled, fermented milk products List of dairy products List of dairy product companies in the United States List of foods Plant milk Britannica, Enclyclopaedia. Rankin, H. F. Imbucase, the Story of the B. C. I. C. of the Ministry of Food, Edinburgh, Edinburgh Press Questions and Answers on dairy products Guide for homemade kefir Template, Mbachilin Arsha Leo
4.
Milk
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Milk is a pale liquid produced by the mammary glands of mammals. It is the source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mothers antibodies to its young and it contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy, Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the worlds largest producer of milk, and is the leading exporter of skimmed milk powder, the ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India, China and Brazil are the worlds largest exporters of milk and milk products, China and Russia were the worlds largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk. Throughout the world, there are more than six billion consumers of milk and milk products, over 750 million people live in dairy farming households. The term milk comes from Old English meoluc, milc, from Proto-Germanic *meluks milk, there are two distinct types of milk consumption, a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals. In almost all mammals, milk is fed to infants through breastfeeding, the early milk from mammals is called colostrum. Colostrum contains antibodies that provide protection to the baby as well as nutrients. The makeup of the colostrum and the period of secretion varies from species to species, for humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for at least two years. In some cultures it is common to breastfeed children for three to five years, and the period may be longer, fresh goats milk is sometimes substituted for breast milk. This introduces the risk of the child developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia, in many cultures of the world, especially the West, humans continue to consume milk beyond infancy, using the milk of other animals as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood and this allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, whole milk, butter and cream have high levels of saturated fat. The sugar lactose is found only in milk, forsythia flowers, the enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestine after birth and then begins a slow decline unless milk is consumed regularly
5.
Food drying
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Food drying is a method of food preservation in which food is dried. Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water, dehydration has been used widely for this purpose since ancient times, the earliest known practice is 12,000 B. C. by inhabitants of the modern Middle East and Asia regions. Water is traditionally removed through evaporation, although today electric food dehydrators or freeze-drying can be used to speed the drying process, many different foods can be prepared by dehydration. Meat has held a significant role. For centuries, much of the European diet depended on dried cod—known as salt cod, bacalhau and it formed the main protein source for the slaves on the West Indian plantations, and was a major economic force within the triangular trade. Dried shark meat, known as Hákarl, is a delicacy in Iceland, currently popular dried meats include prosciutto, bresaola, biltong and beef jerky. Dried fruits have been consumed historically due to their sugar content and sweet taste. Fruits are often observed differently when dried, the plum becomes a prune, the grape a raisin. Figs and dates are also transformed into new, different products that can either be eaten as they are, used in recipes, freeze-dried vegetables are often found in food for backpackers, hunters, and the military. Garlic and onion are often dried, edible mushrooms, as well as other fungi, are also sometimes dried for preservation purposes or to be used as seasonings. Home drying of vegetables, fruit and meat can be carried out with electrical dehydrators or by sun-drying or by wind, preservatives such as potassium metabisulfite, BHA, or BHT may be used, but are not required. However, dried products without these preservatives may require refrigeration or freezing to ensure safe storage for a long time, industrial food dehydration is often accomplished by freeze-drying. In this case food is flash frozen and put into a system which causes the water to sublimate directly from the solid to the gaseous phase. Industrial hot air dryers are simple and easy to design, construct, more so, it is very affordable and has been reported to retain most of the nutritional properties of food if dry using appropriate drying conditions. There are many different methods for drying, each with their own advantages for particular applications, these include, National Center for Home Food Preservation, drying section
6.
Shelf life
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Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it refer to whether a commodity should no longer be on a pantry shelf. It applies to cosmetics, foods and beverages, medical devices, medicines, explosives, pharmaceutical drugs, chemicals, tires, batteries, in some regions, an advisory best before, mandatory use by or freshness date is required on packaged perishable foods. Most expiration dates are used as based on normal and expected handling. Use prior to the date does not guarantee the safety of a food or drug. According to the USDA, canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, if the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen, high-acid canned foods will keep their best quality for 12 to 18 months, low-acid canned foods for 2 to 5 years. Sell by date is an ambiguous term for what is often referred to as an expiration date. Most food is edible after the expiration date. A product that has passed its shelf life might still be safe, Shelf life depends on the degradation mechanism of the specific product. Most can be influenced by several factors, exposure to light, heat, moisture, transmission of gases, mechanical stresses, product quality is often mathematically modelled around a parameter. For some foods, health issues are important in determining shelf life, bacterial contaminants are ubiquitous, and foods left unused too long will often be contaminated by substantial amounts of bacterial colonies and become dangerous to eat, leading to food poisoning. However, shelf life alone is not an indicator of how long the food can safely be stored. For example, pasteurized milk can remain fresh for five days after its sell-by date if it is refrigerated properly, in contrast, if milk already has harmful bacteria, the use-by dates become irrelevant. The expiration date of pharmaceuticals specifies the date the manufacturer guarantees the full potency, most medications continue to be effective and safe for a time after the expiration date. A rare exception is a case of renal tubular acidosis purportedly caused by expired tetracycline, a study conducted by the U. S. Food and Drug Administration covered over 100 drugs, prescription and over-the-counter. The study showed that about 90% of them were safe and effective as long as 15 years past their expiration dates. One major exception is the Shelf Life Extension Program of the U. S. Department of Defense, which commissioned a major study of drug efficacy from the FDA starting in the mid-1980s
7.
Refrigeration
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Refrigeration is a process of moving heat from one location to another in controlled conditions. The work of heat transport is driven by mechanical work. Refrigeration has many applications, including, but not limited to, household refrigerators, industrial freezers, cryogenics, heat pumps may use the heat output of the refrigeration process, and also may be designed to be reversible, but are otherwise similar to air conditioning units. Refrigeration has had a impact on industry, lifestyle, agriculture. The idea of preserving food dates back to at least the ancient Roman, however, mechanical refrigeration technology has rapidly evolved in the last century, from ice harvesting to temperature-controlled rail cars. Settlements were also developing in parts of the country, filled with new natural resources. These new settlement patterns sparked the building of cities which are able to thrive in areas that were otherwise thought to be inhospitable, such as Houston, Texas and Las Vegas. In most developed countries, cities are heavily dependent upon refrigeration in supermarkets, the increase in food sources has led to a larger concentration of agricultural sales coming from a smaller percentage of existing farms. Farms today have a larger output per person in comparison to the late 1800s. This has resulted in new food sources available to entire populations, the seasonal harvesting of snow and ice is an ancient practice estimated to have begun earlier than 1000 B. C. A Chinese collection of lyrics from this period known as the Shih king. However, little is known about the construction of these ice cellars or what the ice was used for. ”Historians have interpreted this to mean that the Jews used ice to cool beverages rather than to preserve food. Other ancient cultures such as the Greeks and the Romans dug large snow pits insulated with grass, chaff, like the Jews, the Greeks and Romans did not use ice and snow to preserve food, but primarily as a means to cool beverages. Slaves would moisten the outside of the jars and the resulting evaporation would cool the water, the ancient people of India used this same concept to produce ice. The Persians stored ice in a pit called a Yakhchal and may have been the first group of people to use storage to preserve food. In the Australian outback before a reliable electricity supply was available where the weather could be hot and dry and this consisted of a room with hessian curtains hanging from the ceiling soaked in water. The water would evaporate and thereby cool the hessian curtains and thereby the air circulating in the room and this would allow many perishables such as fruit, butter, and cured meats to be kept that would normally spoil in the heat. Before 1830, few Americans used ice to refrigerate foods due to a lack of ice-storehouses and iceboxes, as these two things became more widely available, individuals used axes and saws to harvest ice for their storehouses
8.
Whey
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Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses, sweet whey is manufactured during the making of rennet types of hard cheese like Cheddar or Swiss cheese. Acid whey is a byproduct produced during the making of types of dairy products such as cottage cheese or strained yogurt. Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, to produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids from the liquid whey, sweet whey is the byproduct of rennet-coagulated cheese, and acid whey is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, Whey is used to produce whey cheeses such as ricotta, whey butter, so-called brunost, and many other products for human consumption. The fat content of whey is low, for example 1,000 kg of whey are required to make typically 1 kg of whey butter and it is also an additive in many processed foods, including breads, crackers, and commercial pastry, and in animal feed. Whey proteins consist primarily of α-lactalbumin and β-lactoglobulin, depending on the method of manufacture, whey may also contain glycomacropeptides. Dairy whey remaining from home-made cheesemaking has many uses and it is a flour conditioner and can be substituted for skim milk in most baked good recipes that require milk. Whey protein is often sold as a nutritional supplement, such supplements are especially popular in the sport of bodybuilding. In Switzerland, where production is an important industry, whey is used as the basis for carbonated soft drinks such as Rivella. In Iceland, liquid whey is sold as Mysa, throughout history, whey was a popular drink in inns and coffee houses. When Joseph Priestley was at college at Daventry Academy, 1752–1755, he records that, on the morning of Wednesday,22 May 1754 and this was probably sack whey or wine whey. ”Whey was also used in central Spain to enrich bakery products. In some traditions, it was used instead of water to produce bread dough, in areas where cheese is made, excess whey byproduct is sometimes sprayed over hay fields as a fertilizer. Historically whey, being a byproduct of cheese making, was considered a product and was pumped into rivers. Containing protein, this led to the growth of large concentrations of algae which were deemed to be an environmental hazard. The government eventually prohibited this practice led to a disposal problem for producers. Their first solution was to use it as a filler in the production of ice cream
9.
Codex Alimentarius
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The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety. Its name is derived from the Codex Alimentarius Austriacus, the Commissions main goals are to protect the health of consumers and ensure fair practices in the international food trade. The Codex Alimentarius is recognized by the World Trade Organization as a reference point for the resolution of disputes concerning food safety. As of 2012, there were 186 members of the Codex Alimentarius Commission,186 member countries and one member organization, there were 215 Codex observers,49 intergovernmental organizations,150 non-governmental organizations, and 16 United Nations organizations. The Codex Alimentarius covers all foods, whether processed, semi-processed or raw and it also contains guidelines for the management of official i. e. governmental import and export inspection and certification systems for foods. The Codex Alimentarius is published in the six languages of the United Nations, Arabic, Chinese, English, French, Spanish. Not all texts are available in all languages, the proposal was agreed, but protests halted its implementation. The 28th Session of the Codex Alimentarius Commission was subsequently held July 4–9,2005. be encouraged to select a balanced diet from food before considering any vitamin and mineral supplement. In cases where the intake from the diet is insufficient or where consumers consider their diet requires supplementation, vitamin and this text has been the subject of considerable controversy among proponents of dietary supplements. Many countries regulate such substances as therapeutic goods or pharmaceuticals or by some other category, the United Nations Food and Agriculture Organization and World Health Organization will implement these criteria with labelling to stop consumers overdosing on vitamin and mineral food supplements. The Codex Alimentarius Commission has said that the Guidelines call for labelling that contains information on maximum consumption levels of vitamin, the WHO has also said that the Guidelines ensure that consumers receive beneficial health effects from vitamins and minerals. In 2004, similarities were noted between the EUs Food Supplements Directive and the Codex Alimentarius draft guidelines for vitamin and mineral supplements, published 13 July 2012 by the Food Inspection & Safety Service of the U. S. D. A
10.
Exchange (organized market)
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An exchange, or bourse /bʊərs/, is an organized market where tradable securities, commodities, foreign exchange, futures, and options contracts are sold and bought. The term bourse is derived from the 13th-century inn named Huis ter Beurze in Bruges, Belgium, the building, which was established by Robert van der Buerze as a hostelry, had operated from 1285. Its managers became famous for offering judicious financial advice to the traders and this service became known as the Beurze Purse which is the basis of bourse, meaning an organised place of exchange. Eventually the building became solely a place for trading in commodities, during the 18th century, the façade of the Huis ter Beurze was rebuilt with a wide frontage of pilasters. However, in 1947 it was restored to its medieval appearance. In the twelfth century, foreign exchange dealers in France were responsible for controlling and regulating the debts of agricultural communities on behalf of banks and these were actually the first brokers. They met on the Grand Bridge in Paris, the current Pont au Change and it takes its name from the forex brokers. In the thirteenth century, the Lombard bankers were the first to share state claims in Pisa, Genoa, in 1409, the phenomenon was institutionalized by the creation of the Exchange Bruges. It was quickly followed by others, in Flanders and neighboring countries and it is still in Belgium and the first building designed to house a scholarship was built in Antwerp. The first scholarship organized in France was born in Lyon in 1540, the first documented crash took place in 1636 in Holland. The prices of tulip bulbs reaching excessively high levels, known as the Tulip mania, the price collapsed on October 1. In the seventeenth century, the Dutch were the first to use the market to finance companies. The first company to issue stocks and bonds was the Dutch East India Company, the London Stock Exchange started operating and listing shares and bonds in 1688. In 1774, the Paris Stock Exchange, say the courts, in the nineteenth century, the industrial revolution enables rapid development of stock markets, driven by the significant capital requirements for finance industry and transport. Since the computer revolution of the 1970s, we are witnessing the dematerialization of securities traded on the stock exchange, in 1971, the NASDAQ became the primary market quotes computer. In France, the dematerialization was effective from November 5,1984, exchanges bring together brokers and dealers who buy and sell these objects. e. All derivatives, including financial derivatives, are traded at commodity exchanges. This has historical reasons, the first exchanges were stock exchanges, in the 19th century, exchanges were opened to trade forward contracts on commodities
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