UHT MILK REVOLUTION

Ultra-high temperature processing, (less often) ultra-heat treatment (both abbreviated UHT), or ultra-pasteurization is the sterilization of food by heating it for an extremely short period, around 1–2 seconds, at a temperature exceeding 135°C (275°F), which is the temperature required to kill spores in milk.^[1] The most common UHT product is milk, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.UHT milk was invented in the 1960s, and became generally available for consumption in the 1970s.

High heat during the UHT process can cause Maillard browning and change the taste and smell of dairy products.

UHT milk has a typical shelf life of six to nine months, until opened. It can be contrasted with HTST pasteurization (high temperature/short time), in which the milk is heated to 72°C (161.6°F) for at least 15 seconds.

(This is UHT Line by M/s REDAspa Italy,REPUTE is the INDIAN Agent)

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CHEESE Spread,,

Cheese is not just food, it’s a variety show. The multitude of aromas, flavors, and textures found in cheeses throughout the world is more than we encounter with any other food. It comes in hundreds of varieties; even within a variety, differences are noticeable. And it’s a food that provides nutrition in the form of vitamins, minerals, and a high-quality source of protein that can be kept for months.

The science behind the transformation from plants to milk to cheese is amazing. In fact, cheese has much in common with wine and beer: They result fromfermentation by microorganisms; they are “value-added” products where processing greatly increases the value; and they reflect local climate and terrain. Cheese has fascinated humanity for a long time, inspiring people to refer to it as everything from “the wine of foods” (Vivenne Marquis and Patricia Haskell) to “milk’s leap toward immortality” (Clifton Fadiman)…

Are you a cheese fanatic? Here are some interesting facts about this popular dairy product that might surprise you.

Archaeological surveys show that cheese was being made from the milk of cows and goats in Mesopotamia before 6000 B.C.

Travelers from Asia are thought to have brought the art of cheese making to Europe, where the process was adapted and improved in European monasteries.

The Pilgrims included cheese in their supplies onboard the Mayflower in 1620.

The world's largest consumers of cheese include Greece (63 pounds per person each year), France (54 pounds), Iceland (53 pounds), Germany (48 pounds), Italy (44 pounds), the Netherlands (40 pounds), the United States (31 pounds), Australia (27 pounds), and Canada (26 pounds).

The United States produces more than 25 percent of the world's supply of cheese, approximately 9 billion pounds per year.

The only cheeses native to the United States are American, jack, brick, and colby. All other types are modeled after cheeses brought to the country by European settlers.

The top five cheese producers in the United States are Wisconsin (more than 2.4 billion pounds annually), California (2.1 billion pounds), Idaho (770.6 million pounds), New York (666.8 million pounds), and Minnesota (629.3 million pounds). These states account for 72 percent of the country's cheese production.

Processed American cheese was developed in 1915 by J. L. Kraft (founder of Kraft Foods) as an alternative to the traditional cheeses that had a short shelf life.

Pizza Hut uses about 300 million pounds of cheese per year. Find more curious cheese facts on the next page.

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Dairy Industry in its own way..

In many respects the dairy industry occupies a special position among the other sectors of agriculture. Milk is produced everyday and gives a regular income to the numerous small producers. Milk production is highly labour-intensive and provides a lot of employment.
The dairy industry is the sector with the highest degree of protection due to the economically vulnerable position of small milk producers. Milk - also known as white gold - can be used to make an enormous variety of high quality products. The high cost of milk as a raw material has necessitated a high-tech processing industry. The special nature of milk (perishable and bulky) leads to the necessity of strict and comprehensive quality regulation and to high transport costs. The large dependence of milk producers on the dairy processing industry has resulted in a strong position held by the co-operatives in milk marketing and in the processing industry.
The whirlwind of changes, which is passing through the world, is also exercising a growing influence on the dairy industry. The number of milk producers is falling rapidly, the dairy processing industry is becoming more and more highly concentrated, the international dairy markets are increasingly liberalised and are giving greater opportunities to low cost producers, including many from developing countries.

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