Newsletter | Newsletter Vol 04-Issue 08 | PMG Engineering

Newsletter Vol 04-Issue 08

Milk's rich nutrients support diverse microbiota—some aid fermentation (Lactobacillus, Bifidobacteria), while others cause spoilage or health risks (Listeria, Salmonella). Similarly, spices enhance flavor and offer medicinal benefits, boosting immunity for centuries. With growing demand, proper storage and shelf life management are key to ensuring quality and safety. PMG Engineering specializes in designing factory layouts for spice processing and dairy facilities, ensuring efficient material flow, hygienic zoning, and contamination control. We develop Pest management plans, HACCP plans, Food Safety & Quality Assurance Plans (QAP) that align with industry standards like FSSAI, HACCP, ISO 22000, and FDA to maintain product integrity. Our expertise includes Upgradation of existing setup by process automation, microbial risk assessment and management plans, and waste management, helping clients achieve operational efficiency, compliance, and sustainability in their food processing units.

www.pmg.engineering Vol.04-Issue.08-February 2025 TECH-KNOWLEDGE The Official PMG Engineering Newsletter FOOD & BEVERAGE INDUSTRY ENGINEERING & DESIGN SCIENCE & TECHNOLOGY A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION B U I L D W O R L D C L A S S F O O D F A C T O R I E S PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol.04-Issue.08-February 2025 CONTENTS 1. WHITE PAPER 1. WHITE PAPER A. Electrical panel A. Sources of Bacteria in Raw Milk B. Spices – An overview B. Frozen Dessert 3. WEEKS HIGHLIGHT 3. WEEKS HIGHLIGHT A LOOK INTO THE MAIN EVENTS OF THE WEEK A Look Into The Main Events Of The Week A Look Into The Main Events of The Week 2-9 10 4. DID YOU KNOW? 4. DID YOU KNOW? Fascinating Food Facts To Expand Fascinating Food Facts To Expand Knowledge Knowledge 11-12 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol.04-Issue.08-February 2025 Sources of Bacteria in Raw Milk Introduction Types of Bacteria in Raw Milk Due to its abundant nutritional composition, milk serves as a thriving habitat for diverse microbiota. These microorganisms infiltrate milk from various sources and, once present, fulfill a range of functions. They can contribute to the fermentation processes crucial in dairy production, exemplified by species Lactobacillus, Streptococcus,Propionibacterium, as well as fungal populations. Lactococcus, such as or thermoduric On the other hand, certain microorganisms like Pseudomonas, Clostridium, Bacillus, and other spore-forming are In addition, there are responsible for spoilage. such as Lactobacilli and beneficial microbes Bifidobacteria that promote health. Conversely, some microorganisms pose health risks, including Listeria, coli, Campylobacter, and mycotoxin-producing fungi, which can lead to diseases. Salmonella, Escherichia species line with numerous other In foods and our surrounding environment, milk harbors bacteria that can be categorized into three distinct groups 1.Beneficial in the Beneficial bacteria play a crucial role production of various food products, including cheese, yoghurt, and buttermilk. These bacteria contribute to the fermentation processes that transform raw ingredients into the final, desirable food products we enjoy. 2.Spoilage Spoilage-causing bacteria in raw milk can result in unpleasant odor, taste, and appearance of the product. While most bacteria in fresh milk from healthy animals are harmless, rapid changes in animal or handler contamination from various sources like polluted water, dirt, manure, air, cuts, and wounds can introduce harmful bacteria to the milk. conditions, health, 3.Harmful or Pathogenic Harmful and pathogenic bacteria can be present in raw milk, posing potential risks to human health. These microorganisms, Listeria, Salmonella, Escherichia coli, Campylobacter, and certain mycotoxin-producing fungi, can cause various diseases and illnesses when consumed. such as PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION . READ MORE.... Vol.04-Issue.08-February 2025 Escherichia coli Pseudomonas fluorescens Raw milk provides an ideal medium for bacterial importance of proper growth, emphasizing the handling, sanitation, and pasteurization to minimize the risk of pathogen transmission and ensure the safety of milk and milk-based products. During milking, bacterial numbers are highest initially and gradually decrease due to mechanical dislodging, especially in the teat canal. Discarding the first streams of milk helps lower the microbial count. species bacterial causing acid numbers. Micrococci Different quarters of the udder may also have varying and streptococci are common bacteria found in milk, with formation, some rancidity. Mastitis, an udder proteolysis, and bacterial infection, contamination in milk, with Staphylococcus aureus, Streptococcus agalactiae, Streptococcus dysgalactiae, Streptococcus and Corynebacterium pyogenes being common pathogens associated with mastitis. significantly Escherichia increases uberis, coli, environment. teats, as well as Bacteria 2. Exterior of Udder Microbial contamination in milk can originate from the unclean udders and surrounding naturally associated with animal skin and environmental sources dominate the milk's microbial composition. The presence of soil, manure, mud, feed, and bedding influences the types of microbes found in milk. Cleaning practices, such as washing with sodium hypochlorite and drying, help reduce microbial numbers. The teat surface harbors micrococci, coagulase-negative Staphylococci, fecal Gram-negative Streptococci, bacteria. Bacillus species and clostridial spores may also be present. Psychrotrophic bacteria, including Pseudomonas fluorescens and Coliforms, dominate the teat surface, while thermoduric bacteria, often spore-forming, are typically found in the soil and can post- pasteurization, pasteurization concerns. occasional survive posing and Presence of different Microbial Groups in Raw Milk Source of Contamination the udder, in specialized cells of Milk, synthesized the mammary gland, is sterile upon secretion into the udder. However, contamination can occur from the external three sources: within environment, and milk handling equipment. Factors such as cow health and milking conditions also affect the microbial contamination of raw milk. Storage temperature and duration also contribute to microbial growth. These factors influence the total bacteria count and the types of bacteria present in raw milk. 1. Interior of Udder Raw milk typically contains varying numbers of bacteria, with counts ranging from <100 to 10,000 CFU/ml in normal udders. Bacteria enter the udder through the teat tip duct, which has a keratinized surface residues and has that antimicrobial properties. retains milk PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol.04-Issue.08-February 2025 Bacillus species 3.Coat of Cow The animal's coat can directly introduce bacteria into milk, particularly through the hairs around the udder, flanks, and tail. These areas can contribute to higher bacterial counts in milk. Additionally, the the transfer microbes coat can surrounding air, including Bacillus species. indirectly into 4. Animal Shed and Surroundings Milk from farms with inadequate hygiene practices is more susceptible to spoilage and has a shorter shelf life compared to milk from farms with proper hygiene measures. The bedding materials used in such farms can introduce various types of microbes, including bacteria, Staphylococci, Streptococci, and other Gram- negative bacteria. spore-forming Coliforms, 5. Milking Staff Milkers play a crucial role in maintaining milk hygiene. Their hand contact and dislodging of dust particles can introduce various microbes into milk. Hand-milking poses a higher risk of contamination compared to machine-milking. Soiled hands and clothes increase the risk of milk and equipment contamination. Milkers with infected wounds can introduce pathogenic Streptococcus spp. and Micrococci into the milk. Wet hand milking can also introduce microorganisms from lubricants, water, and the milker's hands and teats. Unclean milk cans and lids, especially if moist, can lead to the multiplication of thermophilic bacteria like Bacillus cereus. Improperly sterilized milking machines can contain thermoduric Micrococci, Bacillus spp., and Microbacterium spp. 7. Water Supplies Water used in milk production should have good bacteriological quality. Unhygienic storage tanks and untreated water sources can be contaminated with fecal microbes such as Coliforms, Streptococci, like and bacteria rods, Pseudomonas, Coliforms, Gram-negative Bacillus spores, Coryneform bacteria, and lactic acid bacteria may also be present in water and potentially contaminate milk. Warm water used for udder washing can be a source of Pseudomonas and Coliforms, which can cause mastitis. Saprophytic Clostridia. compared insignificant 8. Airborne Contamination is Airborne contamination of milk by bacteria relatively to microbes derived from teat surfaces. The microbial counts in shed air are generally low. Micrococci account for a significant portion of the airborne microflora. Minimizing the entry of air into milk is important to reduce contamination. Common genera found in the air include Micrococci, Coryneforms, Bacillus spores, Streptococci, and Gram-negative rods. Practices such as sweeping floors, handling hay and feed, brushing animals, using dusty bedding materials, and allowing dust and dirt to accumulate on shed walls or ceilings can increase aerial counts in milk. Conclusion When considering raw milk for consumption, hidden dangers lurk in unexpected places. From udder and teats to the touch of unclean hands, bacteria find their way into milk. They hitch a ride on the coats of cows, sneak into the milking equipment, and even ride the air and water currents around us. The key to preserving the purity of raw milk lies in our clean, hygienic hands. By maintaining proper hygiene practices and fighting back against these microbial invaders, we can ensure that every sip of raw milk is a delicious and safe delight. 6. Milking Equipment Inadequately cleaned milking and cooling equipment are major sources of milk contamination. Residues left on equipment surfaces can support the growth of various microbes. While contagious mastitis microbes do not grow well on these surfaces, certain strains associated with environmental mastitis can grow significantly. Smooth-surfaced equipment with minimal joints is recommended to residue buildup. Tankers and minimize milk collecting of be contamination if not properly cleaned. sources pipes also can PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol.04-Issue.08-February 2025 Spices – An overview PROTEIN FUNCTIONALIZATION PROTEIN FUNCTIONALIZATION Introduction Classification of Spices A spice is a seed, fruit, root, bark, or other plant substance used primarily used for flavoring or coloring food. Spices are available in several forms: raw, whole dried, or pre-ground dried. For convenience purposes, spices are ground into powder. Spices are well known for herbs, which are flowers, leaves, or stems of plants used for garnish or as a flavoring. And sometimes used for medicinal, religious rituals, cosmetics, or perfumes. in reducing From the olden times, people have been noticed to those spices help to boost immunity. And they have health benefits cancer, such cardiovascular diseases, etc. Due to good health benefits, the spices are sold expensively. The population has in increased drastically and of course, increasing consumption, production & storage of spices. inflammatory, it resulted Generally, spices are classified based on: Economic importance – Certain spices have high demand and play important role in the economy. Climate – Not every spice has tolerance to different climates, some spics grow at a very particular time of the year. Taste – The taste of the spices play an important role because it is what consumer is attracted to. Useful parts – Certain parts of the spices have beneficial effects on the human body and are used for making medicines. Shelf life can be defined as the period when the product is safe and good for consumption after the packaging. The shelf life depends on the type of the product for example some products can be expired within a week, and some may stay up to 2 -3 years. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol.04-Issue.08-February 2025 Processing of Spices 1. Harvesting A process of collecting the crops from the farm when certain crops attain Physiological maturity. Harvesting also depends on the final product. Proper care should be taken care of to ensure avoid the mixing of foreign particles Harvesting should be done under the best conditions the crop is harvested in wet conditions, they should be immediately dried, so that it can prevent mold growth and microbial fermentation. After Harvesting the products should be stored in a dry place, free from rodents, insects, birds, and other pests. In case any plant material is found to be damaged it should be removed immediately to prevent quality loss of other plant materials 2. Washing The spices which are dug from soil need to be washed properly to remove the dirt and adhering mud. E.g., Ginger, turmeric, onion, angelica. IIf this process is done perfectly that will keep the raw material free from microbes. During this operation removal of sticks, insects and rodents are done to prevent microbial contamination 3. Peeling All spices are dried except garlic, ginger, and onion. The peel of the ginger constitutes a wall to transpiration of moisture content from inside. Therefore, the best way for drying ginger is by peeling it. Cinnamon barks are peeled from the branches of the tree. And in other spices such as Nutmeg, the outer part is removed and then sundried. 4. Blanching Blanching is done to inactivate the enzymes present in the spices. But Not all the crops can be blanched some of them are garlic, onion, parsley, and celery. Blanching is done in the presence of sodium bicarbonate or diluted lLime water. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol.04-Issue.08-February 2025 5.Curing Spices such as garlic, cinnamon, cassia, saffron, vanilla beans, and turmeric. Are cured by different methods to generate characteristic flavor in which they are valued. In cinnamon and cassia, the branches that are plucked are packed and kept overnight for fermentation. Smoking of garlic is done incorporation of natural antioxidants, effect on microbes, and improving organoleptic quality for partial dehydration, 6. Threshing The process of removing and separating seeds or fruits from unwanted parts of flower stems or plant stalks. And the removal of immature or damaged material. This process is done manually with the help of screens &screens using winnowing or mechanical shakers & sorters. Seed spices are threshed by beating with bamboo sticks. The threshed stocks are removed by winnowing. is an 7. Drying in the food important procedure Drying production of spices & herbs. The purpose of drying is to decrease the moisture content of the product to improve the shelf life. This process consists of 2 stages: Heat is transferred to raw material to vaporize the H20 In the product. Mass transfer of moisture from inside the raw material to the surface where it evaporates. The most basic method of drying is sun drying. 7.1 For drying of seeds and fruits Immediate drying: the blanching & threshing seeds and fruits are dried in sun until 7-10 days. Similarly in other spices such as Nutmeg& Mace, chilies. In pepper, after Programmed drying – Enzymatic development of allspice, pimento. compounds., vanilla, flavor 7.2. Drying to retain color: Colour retention in the spices indicates the spice is of the highest quality. E.g., in cardamom, the color retention is done by bagging in jute bags, a cool & storage place. Flue pipe curing /drying is preferred to retain color. 7.3. Drying leaves and stems: The harvested leaf consists of 80-90% water. The temperature maintained is critical to prevent the loss of volatile compounds. In General, the drying temperature should be 40 degrees Celsius. I.e., in clove, 7.4. Drying flowers& buds: the flowers and buds During damaged and spoiled buds are removed, and the drying is continued for 4-5 days that have not more than 12% moisture. In flower saffron, they are plucked and dried immediately flowed by separation of stigma from floral parts. Generally, the stigma consists of 80 % moisture it is reduced to 10 %. 7.5. Drying roots and Rhizome: include Turmeric, ginger, Roots and rhizomes garlic, onions, and horseradish. In turmeric after the harvest curing is done to improve color and aroma. 7.6. Drying Seed spices: Generally, seed spices are dried in sun, but Mechanical dryers enhance the quality and post- harvest losses. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol.04-Issue.08-February 2025 7.7. Grinding & Separation: The grinding of herbs and spices is to specify particle size based on those different types of sieves used as per the product requirement. These will obtain the fineness required. There are certain examples in white pepper removing of pericarp from mature or semi-ripe and after they are ground. In cardamom, the capsules are sorted according to their sizes. And in nutmeg, they are grouped into 3 broad quality classes. Sound –used for grinding and extraction of oleoresin. Substandard- used for making powders Poor – Essential oil distillation 7.8. Packaging & Storage: immediately be The processed materials should packed to prevent deterioration of the quality. That prevents insects from attacking. The processed plant materials should be cleaned and packed in clean and dry places, dry boxes bags, sacks, or other containers. The reusable packing material such as jute bags & sacks should be disinfected. They should be stored in a clean & dry place to avoid other sources of contamination. Packaging of spices according to their suitability: Vanilla – cardboard boxes Cardamom – polythene bags Nutmeg and mace – Double layered linen, jute, or woven bags. Chilli's – Airtight Containers Coriander – LDPE, PET + LDPE Cloves – Double Jute Bags Saffron – Airtight Containers Ginger – Polyethylene Bags Importance of Spices in our Life Spices are an essential component of human life. Seeds, roots, fruit barks, and other plant elements are used as seasonings. Spices give food its taste and color. Spices are used extensively in Ayurvedic treatment. Spices are also high in antioxidants, which fitness can help with heart health, regeneration, and anti-inflammation, among other things. The essence, flavoring colour, and aroma of spices come from across the world. Turmeric, cumin, coriander, black-white pepper, fennel, and mustard are just a few of the world's most popular spices. Traditional Indian home-cooked cuisine is often regarded as one of the healthiest cuisines consumed around the world due to its abundance of spices. ORAC is ORAC for Oxygen Radical Absorbance and Capacity, and it refers to a variety of methods for determining the total antioxidant capacity of foods consumed by people. The higher the ORAC score, the fewer free radicals that cause damage and the better the antioxidant capacity of the dietary item. According to studies, merely eating spices, citrus, herbs, and vegetables with high ORAC levels can boost or the blood's oxygen-carrying ability. Spices high in ORAC may also aid to boost immunity. Spices with high ORAC levels may also be more effective than vaccines. improve Importance of Spice in Cooking Spices are important in both cooking and medicine. They improve the natural flavor of cuisines and can be used to adjust the appearance of food and make it more pleasing in color. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol.04-Issue.08-February 2025 in food preservatives, especially Some of them grow wild and are an excellent source of industrially processed foods. Curry is the most well-known food made with a variety of spices. Curry is a spice that is commonly used to season dairy and poultry products. Ginger, turmeric, fennel, cumin, fenugreek, coriander, and nutmeg are among the curry’s main ingredients. It adds flavor to meats, seafood, vegetables, and soups. Shelf-life study of spices In the traditional sense, spices don’t expire when stored properly but the flavor and aroma are decreased. To know the whole spices are good we can sense it by smelling or crushing the spices. If the flavor does not give the proper aromatic feel, then it is time to replace the spices with fresh ones. And if the spices are kept in a humid area there may be chances of early spoilage because due to moisture there will be mold growth that causes odd flavors. When spices are not kept properly, they are attacked by insects and other organisms that cause a decrease in shelf life and by making them unfit for consumption. Factors influencing the shelf life of the spices. Two factors influence the shelf life of spices during the storage period. They are as follows: Intrinsic factors: Factors that are inborn within the food cannot be controlled. The intrinsic factors are as follows: 1. 2. 3. 4. 5. 6. 7. Water activity. Moisture content Sugar content. pH Salt content. Nutrient content. Oxidation potential. Extrinsic factors: are the factors that can be controlled or changed. The extrinsic factors are as follows: Modified Atmospheric Packaging (MAP) Temperature Time. Chemical preservatives. Processing methods. II. Major issues/Defects in spices: The defects in spices are Defects in these products may be grouped as : Damaged due to insect infestation- The spices are contaminated by insects on the farm, while harvesting and during storage. The examples of insect infestation range from excreta, frass, evidence of surface feeding, and webbing. Contamination by animals- Bird droppings and other animals’ feces are found. Contamination by extraneous material- Contamination by stones, cigarette butts, and storage stones conditions. processing during and PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION WEEKS HIGHLIGHT N O N - T E C H N I C A L C O N T E N T 26 FEBRUARY MAHASHIVRATRI Engineering Excellence, Designing Success, Guided by Divine Energy of lord Shiva! This Mahashivratri, we draw inspiration from Lord Shiva, the ultimate creator and transformer, as we strive to design robust, efficient, and future-ready factory buildings. Just as the foundation of faith remains steadfast, our engineering expertise empowers us to construct factories with precision, resilience, and innovation. Emulating His ability to bring balance to the universe, we at PMG Engineering are dedicated to creating designs that are balanced, efficient, and enduring, meeting global standards and promoting a sustainable environment. May this auspicious occasion fill our endeavors with strength, clarity, and success. 🔱🚀 Wishing everyone a Happy Mahashivratri! 🙏 DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y R A U R B E F PMG DID YOU KNOW? T E C H N I C A L C O N T E N T Y R A U R B E F PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? T E C H N I C A L C O N T E N T Y R A U R B E F PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? T E C H N I C A L C O N T E N T Fact 1 Minimize waste by optimizing resource recovery, enhancing process efficiency, utilizing byproducts, adopting sustainable packaging, and integrating waste-to-energy solutions. These strategies reduce environmental impact, lower costs, and improve sustainability, transforming waste into valuable resources. PMG Engineering supports food processing plants in achieving zero waste goals by identifying the root causes of wastage and optimizing processes to minimize losses. Through efficient resource utilization, advanced automation, and sustainable waste management strategies, we enhance productivity while reducing environmental impact. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y R A U R B E F PMG T E C H N I C A L C O N T E N T Fact 2 Reducing microbial contamination is crucial for food safety, product quality, and regulatory compliance. Achieve this through controlled airflow, hygienic zoning, high-efficiency filtration, automation, and rigorous sanitation protocols to maintain a contamination-free environment. PMG Engineering optimizes facility design, sanitation protocols, and automation to maintain hygiene and compliance with global food safety standards, ensuring a contamination-free environment for high-quality food production. To view full video Click Here Y R A U R B E F PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter B U I L D W O R L D C L A S S F O O D F A C T O R I E S PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol.04-Issue.08-February 2025 PMG ENGINEERING About PMG About PMG Delivering End-to-End Engineering Design & Construction Management in Food & Beverage Industry Meeting Global Benchmarks Process Engineering I Project Management I Mechanical I Electrical I Automation I Food Safety PEOPLE DELIVERING RESULTS Safe-by-choice. First Time Quality. 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