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Olive oil is a very versatile product. It is among the oldest known cultivated trees in the world. Since many generations the olive oil is essential for the Mediterranean world and it is now widely appreciated around the globe for its nutritional, health and sensory properties. There’s a lot of aspect that affects the olive oil itself from the growing method to harvesting and transportation of the olives as well as extraction and storage methods. Quality testing of the peroxide value provides critical information for farmers, distributors and buyers of olive oil. Olive oil is a very versatile product. It is among the oldest known cultivated trees in the world. Since many generations the olive oil is essential for the Mediterranean world and it is now widely appreciated around the globe for its nutritional, health and sensory properties. There’s a lot of aspect that affects the olive oil itself from the growing method to harvesting and transportation of the olives as well as extraction and storage methods. Quality testing of the peroxide value provides critical information for farmers, distributors and buyers of olive oil.

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The industrial production to make cheese starts with the main ingredient, raw milk. Most of the cheeses are made from cow milk but there a cheeses that are made from goat or sheep milk. The first stage is called Pasteurizing. In this stage the raw milk should be pasteurized (heat-treated) in order to kill any unwanted bacteria. Then the milk is transfered into big vats for the next step. The second step is a process where the milk is separated into solid curds and liquid whey. During this step the monitoring of the pH level is critical. Separating the milk happens by adding starter (bacterial) cultures and rennet to the pasteurized milk. The bacterial cultures are starting to consume the lactose which is the only primary sugar in the milk and create lactic acid during the fermentation.

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