The global food logistics system is a complex network responsible for ensuring the seamless movement of food products from producers to consumers. However, this system faces several challenges that lead to significant inefficiencies and financial losses. This article, compiled by the Vira team, examines the statistics of worldwide problems […]
Natural juices are known as one of the most popular and useful drinks around the world. These drinks are prepared from fresh fruits and vegetables and have many properties that contribute to maintaining the health of the body and improving the human spirit. This article, prepared by the Vira
Natural juices: Types, properties, storage conditions More Details
The shelf life of a product is the time during which the food maintains its quality characteristics. Bacteria associated with meat spoilage produce unpleasant odors and tastes, discoloration, gas, and slime. There are several overlooked changes that deserve more attention from food business operators and competent authorities.Rupi slime
Getting to know the most important factors affecting meat spoilage More Details
Yogurt: It is a derivative of milk that is produced by fermentation by bacteria and is best eaten with food. In this process, the lactose in milk is converted to lactic acid. Yogurt is often made from the milk of cows, buffaloes, sheep, goats and other domestic animals. In
Compounds and factors affecting yogurt spoilage More Details
Cream It is a part of milk that is rich in fat and is usually separated from milk by creaming. If the creaming is done mechanically, the product may contain up to 65% fat. Types of cream are divided according to the amount of fat. There are special standards
Compounds and factors affecting cream spoilage More Details
Milk Ingredients: Milk is very complete, valuable and special, because it provides the unique food of the baby in the first months of birth, it is very important. The main composition of milk consists of three different parts: Water, fats and non-fatty solids, including milk proteins (casein, albumin, globulin),
Compounds and factors affecting milk spoilage More Details
