3. Strengthening Supply of Milk and Dairy
products through the use of PreserFood TM ®
PreserFood TM ®
Fresh Milk, healthier and longer
fresh milk, in normal circumstances usually lasts between
4 and 11 days under the conditions of storage and
distribution . For milk to last longer, require the use of
preservatives and other products, most of which are not
suitable or directly are prohibited
3 ND Pharma& Biotech
4. The most appropriate process to obtain fresh milk, whole or
semi skimmed, long life, is here. His name is PreserFood TM
®, and is the result of years of research and development
from which we have developed an advanced formula of high-
tech and functional, with a simple process of adding this
compound, 100% organic, protects raw material (milk) of the
growth of bacteria and keeps it in a state of freshness and
flavor, for twice the time in raw (unprocessed) and up to 3
times more in case of pasteurized milk, reaching up to 42
days durability in a state of total health and hygiene, thus
suitable for consumption, a milestone that had never been
accomplished by any other procedure, except for the
production of UHT milk (Tetrabrik), ie: sterilization of raw
materials and its processing to packaging and light control
temperature.
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5. The quality of the milk but in the case of fresh milk is a perishable commodity
and difficult to maintain because they are many and varied factors that
influence the deterioration and degradation of the raw material milk,
plus natural processes that affect this sensitive and delicate commodity.
The transformation process with PreserFood
TM ® only requires minutes, adding at any time
of procurement, especially at the time of
collection, when the risk of contamination is
higher, prior to pasteurization or immediately
after cooling. This achieves an optimization of
the product in amounts ranging from 0.5 g / liter
to the 1.5 g / l, having a unique role by any other
in preserving and extending the life of the raw
material dairy transformed into food, which has
no rival neither competition in the market.
5 ND Pharma& Biotech
6. Our product contains a composition derived from a
nonessential amino acid, in its sterified formula
associated with the higher power of hydroxytyrosol
preservative, obtained from the olive tree and its fruit,
a process that guarantees a purity of 101.5%, which is
not has been overcome today by any manufacturer or
process.
Our company is provided with the best raw materials
for the manufacture of this product, combining
technical and scientific experience of more than 40
years since the first investigations were developed by
scientists associated with our parent company in the
United States of America pioneers at Drexel
University and Vermont in the Departments of
Endocrinology, Nutrition and Metabolism, continued
by these scientific leaders in other centers of prestige
international reputation and solvency.
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7. The benefits PreserFood TM ®
brings to health and diet, as well
as active enrichment of dairy
raw materials are countless, well,
from providing multiple benefits
to the digestive system or
nervous, there are other side
when the raw milk
containing the product is used
for various culinary applications
for the manufacture of other
products, produced or
processed, (pastry, confectionery,
bakery fillings, etc..)
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8. Additionally, PreserFood TM ® improves the
milk flavor, giving it a natural taste, fine to palate
and removing remaining traces of bitterness
acidity, typical of natural raw material,
degradation causing reject reactions to milk and
losses in freshness, and in addition be repelled
by the taste and smell, resulting in rejection of
final consumer to the dairy product or milk.
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9. Discover what can PreserFood
TM ® do for you, your business,
industry and product! Give to you
the material premium quality and
contribution to its useful life with
the power of Nature that we
obtain for you.
9 ND Pharma& Biotech
11. Milk is a nutritious liquid-white, produced by female
mammals. The main function of milk is to feed the
pups until they are able to digest other foods. The milk
of domestic mammals is a staple food for humans, as
follows: beef, primarily, but also sheep, goat, horse,
camel, dromedary, and so on.
Milk is produced by the secretor cells of the
mammary glands or breasts (called "udder" in
domestic mammals). Milk is synthesized primarily in
the mammary gland, but a large part of its constituents
derived from blood serum. The milk produced during
the first four days after delivery is unsuitable for
production of dairy products due to their different
composition.This kind of milk is called calostrum.
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12. The aroma of milk is also typical, consider the environmental odors
milk tends to absorb both storage barn as the place and is also
influenced by the smells and food characteristics after receiving the
animal. The aroma also indicates the track of milk: sour smell appears
when developing rancid heartburn or smell when oxidized fat. Equally
taste will be affected by the development of acidity, bacterial
contamination or adulteration fraud (slurry, adding baking soda, salt,
etc.).. The texture of milk also change more watery or thin when it is
skimmed.
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13. When it becomes more viscous acidic and
filiform, masses appear increasing acidity or
lumps. Milk control requires a chain of
measures and a set of tests to determine if the
milk is pure, clean and suitable for the
manufacture of dairy products or for direct
consumption in general.
Quality control tests are the following •
Organoleptic Analysis . Odor-characteristic
(acidity, foreign substances) - Flavor -
appearance inside and outside • Laboratory
tests. - bacteriology. - Physical-chemical tests.
Reductase (methylene blue reduction) Degree
of acidity, percentage of impurities fat density
control and other ...
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14. Preservation of milk.
Milk is an excellent culture medium and
therefore is subject to microbiological
alterations.
Preservation methods tend to kill germs
and stop its development. In addition, they
must limit the alterations in the chemical
and physicochemical milk.
Preservation methods are physical and
chemical.
Physical methods include the following:
• Stop the activity of microorganisms by
cooling
• Partial or total destruction of germs by
heating.
• Partial or extreme dehydration.
• Elimination of microorganisms by
centrifugation
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15. Chemical methods involve the addition of certain substances that hinder
the development of germs or cause their destruction. The most
common methods are the use of sugar, as in the condensed milk, or
acids, such as fermented milks. Fermentation is a biological process that
produces lactic acid from lactose, the use of other substances such as
antiseptics is not allowed in most of the cases.
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16. The cold does not cause the death of the microorganisms, but slows its activity.
Development of lactic germs responsible for acidification of the milk diminish at
temperatures near 10 ° C, stopping at a temperature of2 ° C. however, there are
organisms, such as some bacteria proteolytic than can easily develop at a
temperature of 0 ° C. To completely stop microbial growth, the milk must be cooled
under its freezing point, which helps to avoid changes in physical or chemical
characteristics, so this should be frozen quickly. The lumps may occur slowly in
frozen milk casein and butter particles. Rapid freezing is achieved on rotating
drums. Then, thin films bladed layer of drums and you get a snow pack of suitable
milk for direct consumption. This method can only be applied to germ an pathogen
clean milks.
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17. The application of heat may cause destruction of
microorganisms in the germicidal effect.
Heat treatment depends of the following factors: •
Temperature and duration of heating. • Type and
primary germs content. • pH of the milk. • Speed
of heat transfer in killing germs apparel.
Best achieved results of heat treatment of milk
appear at high temperature and duration, or
through a more temperature/less time.
Microorganisms, including pathogen bacterias are
destroyed between 70 to 90 ° C for some few
minutes.Some bacteria may require treatment and
for a major lapse of time.
The spores of certain bacteria are destroyed only
at temperatures above 100 ° C. Other methods
of preservation are dehydration of milk
(powdered milk) and cheese or other derivate
manufacturing.
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18. Milk after milking, should be cooled ASAP or
within two hours, at temperature below 15 ° C
being the ideal 4 ° C.
This is because the present microorganisms
multiply very rapidly above 15 ° C and being quick
reproduced (doubling every 20 minutes), so in a
few hours your milk is multiplied thousands of
times the bacterial load. Milk can be cooled in
different ways appropriate to our conditions:
Immerse gourds or canteens, preferably metal, or
manantial irrigation channels. Storage and dipping
in cold water or ponds. Walls wetting the gourd
with cold water drilling and collar tubes surround
placed as such. Electricity let us to have cold
freezers Water accumulated in it that helps to the
cooling or insulated milk coolers tanks with
cooling units, usually for 1000 to more liters.
18 ND Pharma& Biotech
19. Microbiology is the study of microorganisms.
Microorganisms are living things too small to be
seen with the naked eye.
Its size is just thousandths of a millimeter.
They are in every place: air, water and soil. Milk is a
complete food, as she gathers all the components of
other foods, have the meat protein and fish oil is the
fat and butter, has cane sugar and contains
the minerals and vitamins from vegetables and
fruits. For this reason, milk is an ideal food for both
men and microorganisms. This explains why a milk
contaminated with some microorganisms, due to a
dirty and unhygienic milking or cow disease,
damaged in a few hours and can not be used by man
to make cheese, or consume it as a drink.
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20. Microorganisms have food and water needs to
live. Lack of water eliminate totally microbial
life. In milk, sugar microorganisms mainly attack,
using as food for living and reproduce, but also
destroy proteins and producing acids and fats
from Milk gases.
Acidificación microorganisms consumpt lactose
producing lactic acid that occurs especially when
the hot milk remains after milking, they work
more intensely when microorganisms from milk
has the temperature of the cow, when it's cold.
Thus, milk buckets are overactive or gourds left
in the sun during milking and take too long to
reach the remote places and for the milk
difficulty of transportation, enter the plant or
fabric in a low lactose and much lactic acid that
is why the brand much acidity, when testing with
acidometer.
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21. If the milk stays for more than one
day, eating microorganisms still
producing lactose lactic acid, the
acidity rises above 40 degrees Dornic.
Then milk is cut, ie green liquid leaving
a yellowish clots called serum , which
contains the rest of the lactose,
minerals and fat part of the work
original.
Dairy milk, with low acidity is
preferred, in opposittion to this are
excess lactic acid cheese with fall
defects, hard and bitter taste. The milk
has natural processes and degradation
and transformation really quick.
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22. Microorganisms in milk are constantly being reproduced
by division, first lengthen and then strangled in half to break
in two. A microorganism is divided into two, two are four,
four, eight and in such way successively to originate. Under
favorable conditions 15 to 30 minutes are sufficient for an
organism originate two; descendants of one organism may,
in twelve hours reach the figure of 68 000 millions.
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23. For all microorganisms there is an optimal
temperature for development, where
multiplication is huge. Temperature also have
minimum and a maximum of life. Between that
range of temperature can be developed, but
always it´s not possible. This temperature is not
the same for all species of microorganisms, some
prefer the cold between (5 and 15 ° C), others
mean temperatures (30grados) and other high
temperature resistant (50 a60 ° C). At
temperatures below zero degrees, all
microorganisms paralyze their activity as being
asleep, but do not die, between 5 and 10 degrees,
decrease the activity considerably. That's why it´s
possible to preserve milk, cooling it to 4 or 5 °
C, so the lactose stop using microorganisms and
produce lactic acid; freeze milk does not increase
its acidity and can last longer without cutting that
much more warm milk non cooled after
obtention.
23 ND Pharma& Biotech
24. For life, certain microorganisms show
preference for acidity, temperature remains
the same. Spoilage microbes that cause food
to spoil, can´t live in acidic media. So if
cheese and butter have enough lactic acid
ferment produced by microorganisms, will
preserve more time at ambient temperature
without refrigeration. Disinfectants are
substances that kill microorganisms.
The most appropriate are the commonly
used detergents, ftrisdic phosphate and
caustic soda. It is very important to wash
the milking buckets. The recipients and all
the dairy equipment and plenty of clean
water with disinfectants. The water-
preferible for a dairy / cheese is that from a
spring or any other that commonly is free of
microorganisms.
24 ND Pharma& Biotech
25. Bacteria Development.
A. Adaptation phase: the bacteria must adapt to new
environment. This occurs when preparing
unfermented again for the first time. The increase is
very reduced.
B. Growth phase: the bacteria have adapted to milk,
lactose consumed and lactic acid production, the
population is growing fast, coagulation occurs.
C. Stationary phase: bacteria reduces growth, because
the food (lactose) In the absence begins and the
environment is too acidified (lactic acid). A bacteria lack
the strength to reproduction.
D. Death phase: the lack of lactose and oxygen and
there is an excessive acidity produced by bacteria in
the degeneration and eventual death of these.
25 ND Pharma& Biotech
26. Pasteurization
Destrucción of Microorganisms by heat. The heat destroys the microorganisms present
in milk, as a habit some people boil milk before drinking, to preserve their health. The
consumption of unboiled fresh milk can cause diarrhea and other diseases when
milking and subsequent handling of milk are uncareful as far as this product is highly
contaminated with microorganisms able to hurt humans.
Milk from a healthy udder contains very few
organisms, but in contact with dust and any
containers, milk is heavily infected, as follows:
In the healthy udder, milk has 50 to 1.000
organisms per cubic centimeter; From the air
pass to milk to 500 to 10.000 organisms per
cubic centimeter, from a dirty cow pass into
breast milk between 5.000 y20, 000 organisms
per cubic centimeter; from containers pass
into milk 1.000 and 3.000. It follows the high
degree of contamination milk is exposed.
26 ND Pharma& Biotech
27. If in addition the cow is sick with mastitis, may
contain several million microorganisms per cubic
centimeter, pernicious to humans.
In the other hand, boiling milk extensively also
affects the same, so it lowers milk nutritional
power considerably.
The food value of boiled milk, during longtime or
boiled whole time, fed little, protein became
destroyed, vitamins as well and the sugar
(lactose) can become candy and when this
happens, it appears as fired milk: it has an
unpleasant odor and taste carbonized. To avoid all
these problems, there some procedures called
pasteurization that involve heating milk to
inferior temperature to the boil over a more or
less prolonged period of time. Prolonged heat is
below the boiling and this kills the vast majority
of microorganisms transmitting diseases.
27 ND Pharma& Biotech
28. In addition, the milk retains almost intact then its
nutritional value as their components have not been
destroyed. In short, a boiled milk is free of
microorganisms, but its food value is somewhat
reduced, whereas a pasteurized milk is also free of
microorganisms, but retains its nutritional value. A
good pasteurization of milk has the effect of the
destruction of all pathogens that often abound in it,
including producing agents of brucellosis, foot and
mouth disease and tuberculosis. The minimum
temperature for complete pasteurization is 63 °
C. for 30 minutes or 73 ° C. for 15 seconds.
Pasteurization and even moderate heating of raw
milk destroys the lactic acid bacteria (Streptococcus
lactis and Streptococcus cremoris)
28 ND Pharma& Biotech
30. In recommended amounts, and from 0.5 g / liter of milk,
PreserFood TM ® antibacterial agent and bio-preservative
develops its potential, but lack the drawbacks of chemical
conservation products of inhibition of bacteria in foodstuffs.
PreserFood TM ® does not alter milk organoleptic properties or
chemical, or visually, does not smell, does not alter the aspect, so
that the milk retains its presence and natural attractiveness.
PreserFood TM ® is an organic, plant derived genetically non-
modified and is free of allergens.
PreserFood TM ® also strengthens the food natural flavour
eliminating acidity and bitterness product of natural degradation
process of dairy returning the natural flavor.
PreserFood TM ® protects the milk even if eventually breaks or
loss of cold chain of conservation specially in case of best raw
materials, minimizing risk and losses from spoilage and waste.
30 ND Pharma& Biotech
31. Glycine, especially in its esterified formula, as
shown in PreserFood TM ® in combination
with olive elextract (hydroxytyrosol), has
demonstrated numerous uses, many of which
are going to be discovered, both in the
alimentary field, as in the pharmaceutical or
medical others, such and as our associated staff
doing research within different Universities and
Research Centers in the world are concluding
after years of study of this composition.
So important is their role to the WHO (World
Health Organization) and World Chemical,
Council, that both have been proposed to
change its classification from nonessential
amino acid to essential, as some scientists h
groups proposed yet based on its bio-
protective and therapeutic possibilitties, which
just endorse the more than 10 years of
research behind the development of our
product Preserfood TM ®.
31 ND Pharma& Biotech
32. At ND Pharma & Biotech, we are fully convinced about
capabilities and functionality know about our products,
therefore, ensure the quality of raw materials with which
we made to give customers
At ND Pharma & Biotech we obtain the same satisfaction
from our suppliers, and we try to ensure same
satisfaction to final consumer that at last are all we also.
The new way to preserve food, natural, healthy and safe is
already here, and that this formula is called, without any
doubt PreserFood TM®.
At ND Pharma & Biotech we are open to suggestions, we
listen and try to solve your questions and needs, because
to us, you are what means first.
So if you want to discover what PreserFoodTM ® can do
for your business, your product or you, do no hesitate in
contact us. We will attend you with the utmost diligence
and pleasure.
ndpharmabiotech@europe.com
32 ND Pharma& Biotech
