Dr Muhammad Haris veterinary physician and surgeon

25/12/2024

Sterilisation v/s pasteurisation

Sterilization and pasteurisation are both processes used to kill microorganisms in food and beverages, but they differ in intensity, purpose, and application. Here's a breakdown:

Sterilization:
• Definition: The process of destroying all microorganisms, including bacteria, viruses, and spores.

• Temperature: Typically involves heating

food or liquids to 121°C (250°F) or higher, often under pressure.

• Purpose: To achieve complete microbial elimination, ensuring a longer shelf life and safety for sterile products.

• Common Applications:

• Medical instruments and equipment.

• Canned foods.

• Shelf-stable milk and juices.

• Shelf Life: Sterilized products can last for years without refrigeration if properly sealed.

• Effect on Quality: Can significantly alter taste, texture, and nutritional content due to high heat.

Pasteurization
• Definition: The process of heating food or beverages to a specific temperature for a certain time to kill pathogenic microorganisms while preserving quality.

• Temperature: Typically heated to 60-85°C (140-185°F) depending on the method.

• Purpose: To reduce microbial load and ensure safety without sterilization, maintaining a balance between safety and quality.

• Common Applications:

• Milk and dairy products.

• Juices.

• Beer and wine.

• Shelf Life: Pasteurized products have a shorter shelf life compared to sterilized ones and often require refrigeration.

• Effect on Quality: Minimal impact on flavor, texture, and nutrients compared to sterilization.

09/12/2024

The recommended ratio for a milking cow should be 30kg of silage to produce 30 litres of milk per day.

A Friesian cow eats about three per cent of its body weight of dry matter. The Friesian cow also feeds more compared to the other breeds.

The dairy meal also forms part of the cow’s feed. It is made of ingredients that give the right balance of energy, protein and minerals.

You can also grow different types of grass like Napier grass, brachiaria, lucerne and desmodium which are mixed to make cows produce more milk.

25/11/2024

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19/11/2024

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08/10/2024

Despite the now abundant scientific evidence and local knowledge that shows the wild camel to be a separate species to the domestic Bactrian, the English common name widely used for C. ferus is the ‘wild Bactrian camel’. As we now know, C. ferus is not a wild Bactrian camel, but a species in its own right. We believe, therefore, that ‘Bactrian’ should not be used when describing C. ferus. Suitable English common names would be wild camel or wild two-humped camel, alongside its Indigenous names wherever possible.

For more information on the wild camel and our work please visit wildcamels.com

To continue reading the above article by Anna Jemmett, PhD researcher - please see:
https://www.oryxthejournal.org/blog/what-has-two-humps-and-isnt-a-bactrian-camel/ #:~:text=ferus%20is%20not%20a%20wild,its%20Indigenous%20names%20wherever%20possible.

01/10/2024

Trypanosoma in cattle...

26/09/2024

26/09/2024

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25/09/2024

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25/09/2024

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