TRACEABILITY OF CHANGES IN QUALITY AND SAFETY OF DRIED DAIRY PRODUCTDURING STORAGE

Abstract

In this thesis a detailed study has been conducted to trace the chemical and Physical properties of dried dairy products, and the changes that may occur during storage of these products. All tests were performed according to the FDA guidelines and AOAC guidelines. The thesis is composed of three parts: Part I: In this part general introduction is presented containing various definitions of dairy products, its importance, and uses. and definitions of traceability and their objective A review of the literature is presented indicating the researches occurred to detect the changes that may happen during storage of dried milk and other dairy products. The aim of this workwas FirstTracing chemical changes which can affect on the safety & quality of the dried dairy products. Example: the reactions between amino acids &carbohydrates, Such as Maillard reaction and outputs such as hydroxymethylfurfural, furfural which effect on physical properties and color of milk powder particles. Second Oxidation products of milk fats and protein whicheffects on consumer health seriously. Example: Free