The aim of this work was to illustrate the use of a general process simulators, developed for the Chemical Industry, to the Food Industry. It was considered ProSimPlus as the simulator and was used to simulate a milk pasteurization process (HTST). The simulation process diagram was developed on the simulator as well as a data base with data and relationships to compute the physical properties o...

In many European countries, milk production per cow has more than doubled in the last 40 years. The increase in production has been accompanied by declining ability to reproduce, increasing incidence of health problems, and declining longevity in modern dairy cows. Genetic selection for increased milk yield increasingly is viewed as increasing profit at the expense of reducing animal welfare. T...

In the 1920s in Canada, the Federal Government’s Division of Child Welfare issued the nation’s first dietary guidelines aimed at encouraging women to breastfeed and also, somewhat ambivalently, encouraging women to feed cow’s milk to babies over nine months of age. The early 1920s was a time of transition in milk processing and distribution. Some cities and provinces had strong sanitary hygiene...

The determination of the main constituents that compose the milk is important in the dairy food industry, for establishing the milk value, for consumers’ information and for quality control. Fat and total protein content of milk, have economic importance because, in most countries, milk trade is based on these components and the somatic cell counts. It has been an attempt for replacing traditio...