Freelancers using Consul in Giza
Freelancers using Consul in Giza
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magdy fahmy
Giza, Egypt
Senior Food Industry & Microbiology Expert (35+ Yrs Exp)
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Senior Food Industry & Microbiology Expert (35+ Yrs Exp)
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industrial Microbiology
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Natural Honey
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yogurt production
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Do you face problems in pasteurized or UHT milk production? • Short shelf life? • Sedimentation inside milk packages? • Instability after processing? • High microbial counts? • Coagulation after heat treatment? • Flavor defects or cooked taste? • Cream separation? • Problems with standardization or formulation? • Unexpected production losses? Many of these issues are not solved by theory alone. They come from real production experience, understanding root causes, and applying practical solutions inside the factory. After 35 years of hands-on dairy manufacturing experience, I compiled a practical guide covering: Raw milk reception and quality evaluation Chemical & microbiological analysis Milk standardization methods Full-fat, low-fat & skim formulations Pasteurized and UHT processing Production troubleshooting Real factory solutions and best practices The complete practical summary is available here on Contra.
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