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Preserving Milk & Meat

Preserving Milk and Meat involves preventing spoilage caused by microorganisms, enzymes, and chemical changes, while maintaining safety and quality for a longer time. The methods differ slightly for milk and meat due to their composition, but the basic principles are similar. 1. Dried Milk: Dried milk is a milk product obtained by removing almost all the moisture from milk to increase its shelf life. Principle: Dried milk is preserved by dehydration, which reduces water activity and inhibits microbial growth and enzymatic reactions. 2. Sausages: Sausages are processed meat products prepared by mincing meat, mixing it with salt, spices, and additives, and stuffing the mixture into casings. Types of Sausages: Fresh sausages, Cooked sausages, Smoked sausages, Fermented and dried sausages Principle of Preservation: Sausages are preserved by a combination of salting, curing, fermentation, smoking, drying, and refrigeration. 3. Cured Meat: Cured meat is meat preserved by the addition of salt, sugar, nitrates, or nitrites, which improve shelf life, color, and flavor. Principle: Curing preserves meat by reducing water activity, inhibiting the growth of spoilage and pathogenic microorganisms, and stabilizing meat color.