OBJECT:
1. To get familiar with the type and lay-out of the dairy plant.
2. To study the materials and mode construction of various sections in of the dairy.
3. To understand the
OBJECT:
To learn procedure for the preparation of chocolate Milk of standard quality.
MATERIALS REQUIRED:
1. Fresh milk standardized to contain approximately 2% fat to be available in adequate quantity.
2. Soluble cocoa
Principle:
This test is based on the principle that methyl blue (an oxidation-reduction dye or indicator) which is blue in its oxidized state, is reduced to colorless compound (leuco form)
Principle
Fructose formed in cane sugar reacts with resorcinol in the presence of hydrochloric acid to give red color.
Reagent
Dissolve 1.0 g of resorcinol in 100 ml hydrochloric acid (1:1.5)
1
TRADITIONAL DAIRY PRODUCTS
Language: English
Pages: 105
Author: M. Ranganadham, Sathish Kumar M. H., Devraja H. C., F. C. Garg
Price: Free
How to Download PDF Books
Course Outlines Traditional Dairy Products
Module 1: Introduction to traditional dairy products
Lesson 1. History
Chemical Quality Assurance
Language: English
Pages: 167
Author: Vivek Sharma, Darshan Lal, K.D. Apamathi
Price: Free
How to Download PDF Books
Course Outlines
Module 1: INTRODUCTION TO CHEMICAL QUALITY ASSURANCE
Lesson 1. Concept and importance of chemical quality control in
MUMBAI: The Consumer Guidance Society of India (CGSI) has got an electronic analyser at its Azad Maidan office, where consumers can check if milk is adulterated for Rs 20 per
Use: test for screening, rapid testing of increased acidity.
Advantages: simple, quick, cheap, definitive result (milk either coagulates or not).
Disadvantages: slightly sour milk is not detected
Alternatives: alcohol test, Acidity test.
Principle:
The heating
Use: test for screening, determine suitability for processing.
Advantages: more precise than alcohol and clot on boiling tests.
Disadvantages: variation exists between cattle breeds.
Alternatives: Clot on Boiling (COB) test, alcohol test.
Principle:
A dye,
Use: test for screening, rapid assessment of acidity.
Advantages: quick, cheap.
Alternatives: Clot on Boiling (COB) test, Acidity test
Principle:
Proteins in milk that has become sour (i.e. because of lactic acid formation) will