Acidity of Mayonnaise

Sauces and dressings are often used as cooking mediums, tenderizers, and enhancers. Food scientists use a variety of these products to enhance flavour. Among sauces, mayonnaise is extremely popular both in homes and in the restaurants. While the exact origin of mayonnaise is unknown, one belief is that it was invented by accident; in 1756,…

Calcium in Cheese

Cheese comes in many varieties and is made from milk of various animals, including cows, sheep, goats and horses. The variety determines the ingredients, processing, and characteristics of the cheese. As milk sours, it breaks down into curds, lumps of phosphoprotein, and whey. It is the curds that are used to make cheese. Cheese can be broadly categorised…

pH of Hot Sauce

Hot sauce has been steadily gaining attention in the eyes of consumers in Australia. Hot sauce, also known as chilli sauce or pepper sauce, is a spicy condiment made from chilli peppers. Although the variations of hot sauce are endless, all sauces contain at least one variety of chilli pepper. The sauce might be vegetable-based with chillies added for heat,…

Analysing the Colour of Honey

Bees use nectar to make honey; they collect nectar from a variety of plants, which means a variety of types of honey. Honey is a naturally produced functional food proven to have a positive effect on health. The advantageous properties of honey include antibacterial, anti-inflammatory, wound and sunburn healing, antioxidant, antidiabetic and antimicrobial activities. Honey…

Measuring Brix (Sugar Content) of Jam

Before refrigeration was widely available, canning, drying, pickling, fermentation, and salting foods were common methods of food preservation. Different food preservation methods were used based on the environment and type of food being preserved. People in warmer climates tended to use fermentation, while those in cooler climates could utilise the cold winter weather to freeze-dry…

Measuring pH During Cheese Production

Cheese is a versatile food that is valued worldwide for its high nutritional value and long shelf life. Cheeses are typically made from the coagulation and fermentation of milk from livestock mammals such as goats, sheep, or cows. There exist hundreds of cheese varieties, all prepared with differing compositions and techniques. As a result of…

Monitoring pH during Meat Processing

Approximately 30 million cattle are raised each year Australia. The conditions during meat processing directly affect the quality of the final beef product; visual and nonvisual cues for quality include juiciness, tenderness, taste, colour, and drip loss. In order to maximise meat quality, both the pH and temperature of the carcass must be monitored during…