Journal of Food Processing & Technology

Giriprasad R

Publications

• Review Article
  Animal fat-Processing and Its Quality Control
  Author(s): Heena Sharma, Giriprasad R and Meena GoswamiHeena Sharma, Giriprasad R and Meena Goswami
  
  Animals are slaughtered to produce their by-products which can be well utilized for various applications in day to day human life, thus, contributing to the value of animals. Removal of fat from various parts of the animal body can be done by various methods, mainly dry rendering and wet rendering. The most advantageous technique is low temperature rendering which results in highest yield of fat. Further processing of fat is done before their utilization in food to meet today’s special and general usage demand. Thus, the treatment involves series of purifying steps such as settling and degumming, neutralization, bleaching and lastly deodorization followed by modification into more usable products and finally packaging. The quality of fat control is as important as purification of fat in order to increase its utilization among the consumers and increasing the value of the animal .. View More»
  DOI: 10.4172/2157-7110.1000252

  Abstract PDF