INTERNATIONAL UNIVERSITY – VNU HCMC SCHOOL OF

BIOTECHNOLOGY - DEPARTMENT OF FOOD TECHNOLOGY

DAIRY PRODUCT TECHNOLOGY

REPORT

Instructor: Nguyen Thi Huong Giang

TA: Nguyen Ha My Duyen
Location: LA1.601

Group 3 (Thursday class)

Trần Thị Như Quỳnh - BTFTIU17070
Phạm Phương Lan Chi – BTFTIU17082
Phạm Thế Đức - BTFTIU18223
Nguyễn Minh Sơn - BTFTIU17079
Trần Hoàng Vỹ - BTFTIU17031

May, 2021

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CONTENTS
LABWORK 1: RAW MILK QUALITY CONTROL ............................................................... 3
I. Introduction ............................................................................................................................. 3
II. Objective ................................................................................................................................. 3
III. Methods ................................................................................................................................... 3
3.1. The methylene blue reduction test (MBRT) ............................................................................ 3
3.2. Clot-on-boiling test .................................................................................................................. 4
3.3. Alcohol test .............................................................................................................................. 5
3.4. Measurement of density ........................................................................................................... 5
3.5. Acidity...................................................................................................................................... 7
IV. Result and discussion .............................................................................................................. 7
V. References ............................................................................................................................. 18

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 LABWORK 1: RAW MILK QUALITY CONTROL
I. Introduction
Milk (also known as sweet milk in its unfermented form) is a nutrient-rich liquid food provided
by the mammary glands of mammals that contains very low in bacterial numbers. Bacteria may grow
in raw milk as a result of poor milking techniques, inadequate cleaning of milk equipment, inadequate
cooling, and, in some cases, mastitis. Moreover, different cows provide different quality of milk in the
case of nutritional value. Control the quality of raw milk before receiving and processing is essential
for the milk manufacturers to keep in track the best dairy products for customers and consumers.
In this lab work, Alcohol Precipitation Test (APT), Clot-on-boiling (COB) test, acidity test, and
pH test are used as basic testing methods to control raw milk sample.
II. Objective
This experiment helps student to deeply understand how to use simple and basic methods to control
the quality of raw milk and apply them in the future jobs.
III. Methods
3.1. The methylene blue reduction test (MBRT)
Principle: The purpose of this test is to examine the hygienic quality of milk based on activity of
reducing bacteria present in the milk plus the oxygen content. The more bacterial content in milk, the
faster time duration for methylene blue to be reduced, hence changing its color from blue to white.
This is a good and easy measurement by observing the length of time that milk takes to decolorize and
its final color at the end of the time period to determine quality of milk.
Materials: three samples of raw milk (code 1,2, and 3), two water baths, sterilized test tubes with caps,
test tube racks, and methylene blue solution (0.5% w/v in water) were prepared in order to do the test.
Procedure:
*For sample tubes:

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 Milk sample was mixed and taken the representative one

10 ml of milk sample was pipetted into a sterile test tube

1 ml of methylene blue solution was added to each test tube

Closed the tubes with sterilized caps and mixed the samples well

Placed them in a test tube rack dipped in a water bath maintained at 37 ± 1oC

Recorded the initial time of the incubation period.

Recoded the results after every 30min.

Decolorization was considered complete when only a faint blue ring (about 5 mm) persists at the top.

*For control tubes:

Added 10 ml of milk and 1 ml of

methylene blue solution (a) Placed both tubes in
Compare the sample
boiling water for 3
tubes with (a) and (b)
Added 10 ml of milk and 1 ml of minutes
water (b)

3.2. Clot-on-boiling test

Principle:
When milk is stored at room temperature for an extended period of time, the increased acidity reduces
the heat stability of the milk. The clot-on-boiling test is used to assess if milk is appropriate for
processing since it shows whether milk can coagulate during processing (usually pasteurization). It
can detect the amount of 0.22 to 0.24% acidity. The test has the advantage of not requiring any
chemicals. Its downside is that milk (like all liquids) boils at a lower temperature at high altitude,
making the test even more lenient.
Materials: 3 milk samples (coded 1, 2, and 3), one boiling water bath, test tubes, and timer were

4
prepared to do this test.
Procedure:

5 ml of milk was added to test tubes

The test tubes were placed in boiling water for 5 minutes

The test tubes were removed and examined for precipitation

3.3. Alcohol test

Principle: This test is fast and easy. It is based on the proteins becoming more unstable as the levels
of acid and/or rennet rise and are acted upon by the alcohol. A positive test is also caused by rising
levels of albumen (colostrum milk) and salt concentrates (mastitis).
When milk is soured, it is easier to precipitate when alcohol is added. When alcohol is added to milk
that contains more than 0.21% lactic acid or calcium and magnesium compounds in higher than
average concentrations, the milk can coagulate.
Materials: 3 milk samples (coded 1, 2, and 3), test tubes, test tube rack, and 68% alcohol solution
(68% of 96% alcohol + 28% of distilled water) were prepared.
Procedure:

2ml of milk and 2ml of 68% alcohol were added into test tubes

The tubes were closed with caps, inverted well and kept stand still in the rack for a
while

The tubes were examined to determine whether the milk had coagulated or not

3.4. Measurement of density

3.4.1. Measurement of density by pycnometer
Principle: The pycnometer is a glass flask with a capillary hole in it and a close-fitting ground glass
stopper. After closing a top-filled pycnometer, this fine hole releases a spare liquid, allowing for the
precise measurement of a given volume of measured and/or working liquid. It works with a known
density working liquid, such as water.

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Materials: 3 milk samples (coded A, B, and C) and pycnometer 100 ml were prepared.
Procedure:

Weighed an empty pycnometer

Filled the pycnometer with distilled water

Read the temperature of distilled water

Weighed the pycnometer containing distilled water

Repeated the procedure for the sample with unknown density

3.4.2. Measurement of density by lactometer

Principle: The lactometer test is used to detect changes of density in milk that has been
adulterated with. The scale is usually calibrated at 20 degrees Celsius.
Materials: 3 milk samples (coded A, B, and C), cylinder 100 ml, and lactometer were prepared.
Procedure:

Mixed the milk sample gently

Poured milk gently into a measuring cylinder

Sank the lactometer slowly into the milk

Read and recorded the last lactometer degree (ºL) just above the
surface of the milk

Calculated by using lactometer degrees and conversed to density

by writing 1.0 in front of the true lactometer reading

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 3.5. Acidity
Materials: 3 milk samples (coded 1, 2, and 3), pH meter, burette, pipette 10 ml, beakers 250 ml, bottle
of distilled water, erlenmeyer flasks 250 ml, NaOH 0.1 N solution, and Phenolphthalein solution (1%
w/v in absolute alcohol) were prepared.
Procedure:
*For pH reading:

Placed several amount of milk sample into a beaker

Used the calibrated pH meter to read the pH value

*For titration:

10 ml of the sample was pipetted into an Erlen flask

10 ml of distilled water and 2 drops of phenolphthalein solution (indicator) were also

added into that flask

NaOH 0.1 N was used to titrate until the appearance of pink color which remains for
about 10 seconds

Calculated into Dornic degree

IV. Result and discussion

Question 1. Fill the recorded data into a data sheet and calculate the results.
Table 1. Summary data of acidity, alcohol test, clot-on-boiling test, and the methylene blue reduction
test.
Test Sample 1 Sample 2 Sample 3
pH 6.33 6.64 4.24
NaOH
Acidity 2.88 2.28 9.60
amount (mL)
Dornic
26 20 86
degree
Alcohol fast coagulation, large
Single test small precipitate blocks very slow coagulation
test precipitate blocks

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 clotting with large
Clot-on-boiling test clotting clotting
precipitate blocks
Methylene blue reduction
1.5 hour 2 hour 30 min
test
Table 2. Measurement of density using pycnometer.

Sample Temperature (oC) Weight (g) Density (g/cm3)

Distilled water 25 99.48 0.9971
Sample A 27 103.8 1.0403
Sample B 22 102.7 1.0293
Sample C 24.5 101.93 1.0216

Table 3. Measurement of density using lactometer.

Lactometer reading (oL)
Temperature Density
Sample Reading from After temperature
(oC) (g/mL)
lactometer correction
Sample A 25 35 36 1.036
Sample B 25 28 27 1.027
Sample C 25 28.5 29.5 1.030

Question 2. Discuss the results and explain any differences between your results and other groups’
or between your results and literature data.
Q2.1. The methylene blue reduction test (MBRT)

Figure 1. 6 sample test tubes and 2 control tubes before and after 2 hours
Figure 1 above shows eight test tubes in the beginning (left) and at the end after 2 hours (right)
followed by the order two tubes of milk sample 1, 2 tubes of milk sample 2, two tubes of milk sample
3, control tube 1a, and control tube 1b, respectively.

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As can be seen from figure 1 and based on the recording data of our group, it took 30 min, 75 min (1
hour and 15 min), and 120 min (2 hour) to decolonize milk sample 3, milk sample 1, and milk sample
2, respectively. In other words, milk sample 3 had the fastest observation time, while milk sample 2
took the longest time. This result explained that milk sample 3 was the most spoilage milk compared
to milk sample 1, which was a bit spoilage, and milk sample 2 was considered to be a good or a normal/
acceptable milk.

Figure 2. Result after 2 hours of milk sample 1, 2, and 3 from left to right.
Q2.2. Clot-on-boiling test

Figure 3. Pair of test tube for 3 milk samples before (left) and after (right) doing the test.
Figure 3 above shows 2 tubes of milk sample 1, 2 tubes of milk sample 2, and 2 tubes of milk sample
3 from left to right respectively, observed from the beginning to the end of 5 min in boiling water. As
can be seen, milk sample 3 had the most different phenomenon compared to the other 2 milk samples.

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 Figure 4. Milk sample 1, 2, and 3 after 5 min in boiling water from left to right, respectively
According to figure 4, milk sample 3 was the heaviest clotting, followed by milk sample 1 and milk
sample 2. It could be explained that milk sample 3 was the most spoilage or being exposed to ambient
temperature for the longest time, it had higher 0.26% lactic acid content. For milk sample 2, it is hard
to see clotting, while milk sample 1 still occurred with a little precipitation.
Q2.3. Acidity
Table 4. Data of acidity test from group 3

Test Sample 1 Sample 2 Sample 3

pH 6.33 6.64 4.24
Acidity NaOH amount (mL) 2.88 2.28 9.60
Dornic degree 25.88 20.68 86.40

According to the table, the dornic degree of group 3 is not the same. Milk sample 1 and 2 is alsomst
equal with 25.88 and 20.68. It means that the value of pH is almost the same and almost equal the
standard pH of fresh milk (pH from 6.7 to 6.9). In other hand, the dormic degree of milk sample 3 is
so high. The higher the dormic degree, the lower the pH value. We can conclude that milk sample 3
is the source and needs more NaOH to neutralize the acidity in the milk whole milk samples 1 and 2
need less NaOH to do it.
Table 5. Data of acidity test from 4 groups

Dornic degree
Group
Sample 1 Sample 2 Sample 3
1 20.25 18.9 86.85
2 24.3 21.83 94.95
3 25.88 20.68 86.40
4 23.4 20.7 90.45

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 Figure 5. Dornic degree of 3 milk samples from 4 groups
Following the chart, the dornic degree of 3 milk samples is different but not too much. In the milk
sample 1, group 3 has the highest with 21.83 and the lowest is group 1 with 20.25. In the milk sample
2, the highest dornic degree is group 2 with 21.83 and the lowest is group 1 with 18.9. Next to the milk
sample 3, this is the highest dornic degree within 3 milk samples. The highest is group 2 with 94.95
and the lowest is group 3 with 86.4. The dornic degree shows the acidity of the milk sample, the lower
dornic degree, the lower pH value. It means that the milk sample 3 is sour and has a low pH. The milk
samples 1 and 2 have almost similar dornic degrees and hold the standard pH of fresh milk (pH from
6.7 to 6.9).
Q2.4. Alcohol test

Figure 6. The coagulation of milk samples of milk sample coded 1, 2, 3, respectively

Following the figure 6, we can easily observe the coagulation of 3 milk sample with do duplicate. As
we know, when milk is source, it easily become precipitated upon adding alcohol because of the
increase of hydrophobicity and the collapse of hair K-Casein layer. In another hand, the milk has
sourced already, so the amount of calcium and magnesium compound is higher than normal amount

11
leading to the coagulation when alcohol is added. In 3 milk sample, sample 1 and 2 take more time to
be coagulated and be coagulated at the same time, sample 3 is coagulated faster. It means that the pH
of milk sample 3 is lower than the rest.
Question 3. Compare the density results of milk samples (A, B and C) obtained by pycnometer
and lactometer. Explain any differences.

Figure 7. Comparision of density by Pyncometer method and Lactometer method

The figure above illustrated the relationship between milk density obtain by Lactometer measurement
and Pyncometer measurement. As can be seen from the figures, the density obtain from pynometer is
higher in density in Sample A and sample B with 1.04 and 1.03 compare to 1.036, 1.02 respectively.
However, in the case of sample C, the density obtain by Lactometer is higher than Pynometer with
1.0295 and 1.02 respectively.
Overall, the density from 2 methods has no significant different indicates that the way we do the
measurement as well as the way our group performs the experiment is correct.
Table 6. ANOVA for two methods

Groups Count Sum Average Variance

Lactometer 3 3.0925 1.030833 2.16E-05
Pycnometer 3 3.09 1.03 0.0001
ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 1.04E-06 1 1.04E-06 0.017135 0.902173 7.708647
Within Groups 0.000243 4 6.08E-05
Total 0.000244 5

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The table above illustrates the analysis of two methods. As can be seen from the table, the p value is
relatively high and larger than 0.05 indicates that we accept the null hypothesis. From the data above,
we can conclude that there is no significant between two methods
Table 7. Comparison of pH of three milk samples between 4 groups

pH
Group
Sample 1 Sample 2 Sample 3
group 1 6.39 6.54 4.22
group 2 6.42 6.55 4.22
group 3 6.33 6.64 4.24
group 4 6.5 6.53 4.24

Figure 8. Comparison of pH of three milk samples between 4 groups

The chart above illustrates the pH of 3 milk samples among 4 groups. As can be seen from the figures,
all 4 groups share the similar pattern. It can draw from the figure that pH from samples 1 and 2 have
higher pH compared to the third samples.
For each sample in each group, the figures also show that they share the same pattern. It indicated that
the way our group carried out the experiment is correct. In sample 1 particularly, group 2 has the
highest pH compared to other groups (6.42 respectively). However, in sample 2, group 3 has the
highest pH compared to other groups (6.64 respectively). In the case of sample 3, group 1 and group
2 have the same pH value which is 4.22 while group 3 and 4 also have the same pH value (4.24
respectively).

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Table 8. ANOVA

SUMMARY
Groups Count Sum Average Variance
group 1 3 17.15 5.716667 1.685633
group 2 3 17.19 5.73 1.7143
group 3 3 17.21 5.736667 1.704033
group 4 3 17.27 5.756667 1.725433
ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 0.0025 3 0.000833 0.000488 0.999984 4.066181
Within Groups 13.6588 8 1.70735

Total 13.6613 11

As can be seen from the table 8, since p value is larger than 0.05, therefore we accept H0. We can
conclude that there is no significance between 4 groups. The data that derived from excel also prove
the ability that all four groups has right technique for carry out the experiment during the lab work.
Table 9. Comparison of density measured by pycnometer among 4 groups

Density measured by pycnometer

Group
Sample 1 Sample 2 Sample 3
group 1 1.04 1.03 1.02
group 2 1.04 1.03 1.02
group 3 1.04 1.03 1.02
group 4 1.05 1.04 1.03

The table above showed the density value obtained by cynometer among 4 groups. As can be see,
group 1, group 2 and group 3 all share the similar pattern while in group 4 the data obtained seem to
be a little bit higher than other groups. It can be derived from the chart that group 4 has made certain
mistake during the lab work or their techinques using in carry out the calculation has been incorrect.
ANOVA Single factor

SUMMARY
Groups Count Sum Average Variance
group 1 4 4.17 1.0425 0.000025
group 2 4 4.13 1.0325 0.000025
group 3 4 4.09 1.0225 0.000025

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 ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 0.0008 2 0.0004 16 0.001088 4.256495

Within Groups 0.000225 9 0.000025

Total 0.001025 11

As can be seen from the table, since p value is smaller than 0.05, therefore we reject H0. We can
conclude that there is significance between 4 groups. The data that derived from excel also prove the
ability that all four groups 4 has doing wrong technique for carry out the experiment during the lab
work or they have missed the calculation.
Table 10. Comparison of density measured by lactometer among 4 groups

Density measured by pycnometer

Group
Sample 1 Sample 2 Sample 3
group 1 1.04 1.03 1.02
group 2 1.04 1.03 1.02
group 3 1.04 1.03 1.03
group 4 1.04 1.03 1.02

Figure 9. Density value obtained by lactometer among 4 groups

The figure above illustrated the density measured by lactometer among 4 groups. It can be seen directly
that sample A and sample B of 4 groups have no significant different. Data from group 3 of sample C

15
were higher than group 1, group 2 and 3. The different in 3 sample among 4 groups can be explained
as miss calculation or they have wrong techiniques when doing the lab work.
ANOVA Single factor

SUMMARY
Groups Count Sum Average Variance
group 1 4 4.16 1.04 0
group 2 4 4.12 1.03 0
group 3 4 4.09 1.0225 0.000025
ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 0.000617 2 0.000208 37 4.55239E-05 4.256495

Within Groups 7.5E-05 9 8.33E-0.6

Total 0.000692 11

As can be seen from the table, since p value is smaller than 0.05, therefore we reject H0. We can
conclude that there is significance between 4 groups. The data that derived from excel also prove the
ability that all four groups 4 has doing wrong technique for carry out the experiment during the lab
work or they have missed the calculation.

Question 4. Based on these results and discussion, please conclude what samples A, B, and C are;
what samples 1, 2, and 3 are.
Table 11. pH values of 3 milk sample coded 1, 2, and 3

Sample 1 Sample 2 Sample 3

pH 6.33 6.44 4.24
yogurt/ milk
milk begin to spoil normal milk/ fresh milk
spoilage
the fishy smell of milk/ a bit greasy the fishy smell of milk/ a bit greasy
sour smell
smell smell

The table above illustrates pH of samples including sample 1, sample 2, and sample 3. There is data
of pH of fresh milk or normal milk between 6.4 and 6.8. Therefore, sample 1 was a degree pH lower
than 6.4, beginning to spoil. So sample 2 was normal milk because it ranges at safe of milk
approximately 6.44, while sample 3 was a degree pH 4.24 and may be yogurt / milk spoil because of
a long time.

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Table 12. Density measurement of 3 milk sample A, B, and C using pycnometer

Sample A Sample B Sample C

Pycnometer Density 1.0403 1.0293 1.0216
Temperatures (oC) 27 22 24.5
milk fat/milk skimming normal milk normal milk/ add to little water

The table above shows the pycnometer density of sample milk including sample A, B, and C. The
temperature of water is 25oC and the density of H2O equals 0.99705 (g/cm3), there was a pycnometer
density of sample A 1.0403 (g/cm3). However, the density of raw milk changes in the range 1.028 to
1.038 (g/cm3). So sample A was a milk fat, while sample B was a density 1.029 (g/cm 3), sampling
normal milk. Finally, Sampling C was a density 1.0216 (g/cm3), adding a little bit of water into milk
of sample C.
Table 13. Density measurement of 3 milk sample A, B, and C using lactometer

Sample A Sample B Sample C

Density 1.036 1,027 1.03
Lactometer reading
36 27 29.5
(oL)
milk fat/ milk adulterated with solid normal milk normal milk
a little bit greasy
Sensory test greasy smell a bit greasy smell
smell

The table above illustrates sample A, B, and C by lactometer density method. The test is based on the
fact that milk has a heavier weight or density (1.026 - 1.032 g/ml) compared to water (1.000 g/ml).
When milk is adulterated with water or other solids are added, the density either decreases (if water is
added) or increases (if solids are added). If milk fat (cream) is added to milk, the density becomes
lower. So sample A may be milk fat/ milk adulterated with solid, sampling B was normal milk, and
sample may be normal milk but adding a little bit of water because of experimenting may be wrong
due to equipment in the lab.

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V. References
[01]. Methylene Blue Dye Reduction Test for Assessing the Raw Milk Quality. Retrieved from
https://www.dairyknowledge.in/content/methylene-blue-dye-reduction-test-assessing-raw-milk-
quality
[02]. Kopecký, F.: Physics for Students of Pharmacy I. Bratislava, UK 1999. 184 s. (in Slovak).
[03]. Edition of Department of Physical Chemistry: Laboratory Practice in Physics for Students of
Pharmacy. Faculty of Pharmacy, Comenius University, Bratislava, UK 1991.
[04]. Oremusová J., Vojteková M.: Density determination of liquids and solids. Manual for
laboratory practice. (in Slovak)
[05]. Milk testing and Quality Control. Retrieved from http://www.fao.org
[06]. Fredrick, E., Lewille, B., (2008). Practical exercises: tests on the primary quality of raw milk

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CONTENTS
LAB 2. HEAT TREATED PRODUCT QUALITY CONTROL AND COAGULATION OF
CASEINS ..................................................................................................................................... 20
I. Introduction ............................................................................................................................... 20
II. Objective .................................................................................................................................. 20
III. Methods................................................................................................................................... 20
IV. Result and discussion .............................................................................................................. 22
Question 1. Describe the phenomenon of the turbidity test. ......................................................... 22
Question 2. Based on this phenomenon, please conclude what samples A, B, and C are. ........... 23
Question 3. Based on the number of correct answers in the sensory test, please conclude if two
milk samples are different statically or not. .................................................................................. 24
3.1. Problem and Objective ........................................................................................................... 24
3.2. Test Design ............................................................................................................................ 24
Question 4. Based on smell and flavor of your sensory samples, please conclude what your milk
samples are. ................................................................................................................................... 26
V. REFERENCES......................................................................................................................... 26

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 LABWORK 2. HEAT TREATED PRODUCT QUALITY CONTROL AND
COAGULATION OF CASEINS
I. Introduction
Milk is a white or bluish-white liquid secreted by the mammary glands of female mammals,
serving for the nourishment of their young. People often used milk secreted by cows, goats or
certain other animals and used by humans for food or as a source of butter, cheeses, yogurt, etc.
Milk quality was one of the main characterictics that most people concern about. Fully
understanding about milk quality included not just the nutritional value such as protein content or
caseins content but also the sensory properties.
Heat treatment is one of the main steps used in milk processing as well as milk industry. In this
lab work pasteurization and sterilization was applied. Pasteurization is the heat-treatment process
that destroys pathogenic microorganisms in certain foods and beverages. The treatment also
destroys most of the microorganisms that cause spoilage and so prolongs the storage time of food.
Sterilization remain the same concept but it applied even more higher temperature to destroy spore
former.
In this lab work, turbidity test was used to check whether the coagulation of caseins or the heat
treatments level which has been applied to the sample. Sensory test (triangle test in particular) was
also applied to determine the if the sample or different or not.
II. Objective
This lab work reveals the level of heat has been applied to milk was sufficiently or not and helps
students to recognize the different between milk product
III. Methods
Turbidity test
Principle: The turbidity test is based on the denaturation of milk proteins, especially albumin,
following sterilization. Albumin differs from casein as inorganic salts or acids are added to the
solution. After being treated with ammonia sulphate, the sample is purified, and heating the filtrate
causes turbidity due to the presence of albumin due to insufficient heat treatment. If the milk has
been properly sterilized
Materials:
3 milk samples coded A, B, and C
Cylinder 50 ml

20
Test tubes
Funnels
Beakers 250 ml
Filter paper
Ammonium sulfate
Procedure

Add 4 ± 0.1 g of ammonium sulfate

Mix for 1 min andand
let 20
to ml
restoffor
milk sample into a beaker
5 min

Mix for 1 min and let to rest for 5 min

Put in a boiling water bath for 5 min

Filter the content to a test tube

Cool down in cold water and examine turbidity of the content

Triangle test
Principle: 3 coded samples were presented to the panelist. 2 of them are the same and 1 of them
is different. The panelists are required to identify the different samples. Three samples should be
tasted from left to right.
Materials:
3 milk samples coded A, B, and C each contain 30ml of milk
Score card
Water and fruit to avoid bias
Procedure:
The samples must be served in all possible combinations.
AAB BBA
ABA BAB
BAA ABB
Prepared a master sheet:
Determining order presentation: Appendix 1.
Assigning three-digit random codes: Appendix 2.
Writing random number codes on the sample containers.
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Conducted samples: each panelist received 1 sample set (3 cups), scorecard, and water
Assessors wrote down their sample codes
Circled the different sample
Scorecards were collected and marked with “Correct/Incorrect”
IV. Result and discussion
Question 1. Describe the phenomenon of the turbidity test.

Figure 1. Three sample A, B, and C after turbidity test

Table 1. The phenomenon of the turbidity test.

Sample A Sample B Sample C

Turbidity occurred in both Turbidity occurred in both

test tubes A1 and A2. There was no turbidity test tubes C1 and C2.
There were still some in both test tubes B1 and However, in this case, white
small coagulated particles B2. In addition, those precipitated particles were
Turbidity
but not in large quantities. two tubes changed from found in both large quantities
These particles were colorless transparent to and sizes. These particles
distributed evenly pale-yellow transparent. tended to float on the top area
throughout the solution. of the solution.

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Question 2. Based on this phenomenon, please conclude what samples A, B, and C are.

Sample A: Improper
Sample B: Sample C: Improper
heat treat. The particles
Sufficiently heat heat treat. The particles
are in smaller size than
treat. Maybe it is raw are in big size. It
sample C. It maybe maybe sterilized milk.
milk.
pasteurized milk.

Following the above photos, a conclusion could be made that milk sample A and C were
insufficiently heat treated, while sample B received sufficient heat treatment. The white precipitate
particles in sample A was smaller and contributed evenly to the whole solution than sample C.
Sample C had bigger white precipitate particles and they were just around the top of its solution.
To explain that, milk casein has ions Ca2+; however, they are quite stable if being intact. By adding
ammonium sulphate - NH4SO4, there would be a reaction to increase [H+] concentration.
Therefore, with the raising of [H+], casein micelle structure is broken, allowing Ca2+ to combine
with ion sulfate SO42- make white precipitation in milk.
NH4+ + H2O → NH3 + H3O+
By putting tubes in boiling water baths, the process of denaturing protein is increased. According
to heat treatment of milk, pasteurization needs 63 – 65℃ and 30 minutes for LTLT type, 72 – 75℃
and 15 - 250 seconds for HTST type; sterilization needs above 100℃ and 15 - 20 min; and UHT
needs at least 135℃ and at least 2 seconds, so as long as milk expose to longer time and higher
temperature, their proteins will be much denatured in higher amount.
With the same treating factor in this laboratory experiment, sample A has much coagulation and
yellowish white color, it could be UHT milk. Sample B had a clear pale yellow solution and no
precipitations since they would be all denatured before, so it could be a sterilized milk. Sample C
had cloudy pale yellow and some precipitations, it could be pasteurized milk.

23
Question 3. Based on the number of correct answers in the sensory test, please conclude if
two milk samples are different statically or not.
3.1. Problem and Objective
Problem: There were 2 milk samples A and B treated by different methods, one is by
pasteurization and the other is by sterilization. Students will go through a triangle test that is
prepared with 2 samples of A and 1 sample of B or vice-versa in order to recognize which one will
be the difference compared to the other 2 cups.
Objective: Identify the difference in 2 samples A and B or in the other words, recognize the
dissimilarity in sensory evaluation of milk handled by 2 different heating treatments.
3.2. Test Design
Test design:

Since there were 24 panelists on that day, according to appendix 3, we chose 𝛼 = 0.05, 𝛽 = 0.05,
and Pd = 50%.
Null hypothesis: Ho = There is no significant difference between 2 samples A and B.
Table 2. Example of a mastersheet for triangle test

24
 Figure 2. A scorecard for triangle test.
Result and Discussion
Table 3. Sensory results obtained from 24 accessors

According to table 2 and appendix 5, we have:

25
Observed correct answers: 19
• n = 24, 𝛼 = 0.05, 𝛽 = 0.05, and Pd = 50%.
• Minimum corrected answers needed to accept Ho: 11
→ X observed > X critical (19 > 11)
• Reject Ho ⇒ There is significant difference between milk sample A and B
In conclusion: Almost all students could recognize the difference between 2 milk samples under
pasteurization and sterilization method.
Question 4. Based on smell and flavor of your sensory samples, please conclude what your
milk samples are.
Table 3. Sensory attributes of two samples

Sample code Milk production

Sample A Pasteurized

Sample B Sterilized

From experiment lab-2, based on smell and flavor of sensory test. First is pasteurized milk, keeping
the natural color of milk because pasteurization boils at approximately 63 degrees, while other
sample methods using sterilization at high temperature almost 121 degrees. So the sample would
have more ivory color because of non-enzymatic browning due to the Maillard reaction. Secondly,
the sample pasteurization would taste a bit greasy because at low temperature, the milk taste can
be preserved and only minor changes to the nutritional content such as loss of a little bit of
vitamins. By contrast, the milk that tastes sterilized has a slightly brust taste and reduction of the
nutritional value. Besides, milk pasteurized has only a shelf-life of 7-10 days at 2-5 degrees,
whereas milk sterilized can packaging and extension of the shelf-life by several months.
V. REFERENCES
Egan, H., Kirk, R., Sawyer, R., (1981). Pearson's Chemical Analysis of Foods. 8th edition,
Churchil Livingstone, Edingburgh.
Draaiyer, J., Dugdill, B., Bennett, A., & Mounsey, J. (2009). Milk Testing and Payment Systems.
ROME: FAO. doi: http://www.fao.org/3/a-i0980e.pdf
Rashid Chaudhry, Haroon & Muhammad, Khushi & Rabbani, Masood. (2015). Laboratory
Manual Quality Control of Milk: Quality Control of Milk.

26
CONTENTS
LAB 3. MAKING DAIRY PRODUCTS ................................................................................... 28
A. ICE CREAM .......................................................................................................................... 28
I. OVERVIEW .............................................................................................................................. 28
1.1. Physical change ...................................................................................................................... 28
1.2. Biochemical changes ............................................................................................................. 28
II. MANUFATURING PROCESS ............................................................................................... 30
2.1. Ingredients and equipments used in small scale production .................................................. 30
2.2. Manufacturing process ........................................................................................................... 30
III. QUALITY ASSESSMENT .................................................................................................... 32
3.1. Physicochemical quality assessment...................................................................................... 32
3.2. Metal assessment ................................................................................................................... 32
3.3. Sensory evaluation ................................................................................................................. 33
3.4. Microbiological assessment ................................................................................................... 33
B. YOGHURT ............................................................................................................................. 34
I. OVERVIEW .............................................................................................................................. 34
1.1. Physical changes .................................................................................................................... 34
1.2. Biochemical changes ............................................................................................................. 34
II. MANUFATURING PROCESS ............................................................................................... 35
2.1. Ingredients and equipments used in small scale production .................................................. 35
2.2. Manufacturing process ........................................................................................................... 36
III. QUALITY ASSESSMENT .................................................................................................... 38
3.1. Microbiological Quality of Yogurt Analysis ......................................................................... 38
3.2. Physicochemical quality assessment: .................................................................................... 38
3.3. Color assessment .................................................................................................................... 40
3.4. Sensory evaluation ................................................................................................................. 40
REFERENCES ............................................................................................................................ 41

27
 LABWORK 3. MAKING DAIRY PRODUCTS
A. ICE CREAM
I. OVERVIEW
The delights of ice cream have been known in the western world since Marco Polo returned from
Far East Asia in the 13th century bringing with him recipes for water ices. It is the favorite dessert
of Americans.Ice cream is a frozen dairy product made by freezing the ice cream mix with
agitation. It is composed of a mixture of food ingredients like milk products, sweetening materials,
stabilizers, colors, flavors, and egg products.
1.1. Physical change
The process of making ice cream consists of a lot of steps: pasteurization, homogenization,
cooling, aging, and freezing. Pasteurization plays a useful role in reducing the total bacterial load
and in solubilizing some of the components. In this case, ingredient boiling spoils by method of
high-temperature-short-time and blending mix. Following pasteurization, the mix is homogenized
using high pressures. It is responsible for the formation of the fat emulsion by forcing the hot mix
through a small orifice under pressures of 15.5–18.9 MPa, depending on the mix composition.
Then, mixing all of the ingredients and blending many things can change during the process such
as dense viscosity. From that point, durations and temperatures play an essential in setting form as
well as creating texture. Both of main factors, increasing temperature destroy water molecules,
melting of mixed and creating a product disappointed even desaturated the protein.
During the process, low temperature will also create texture. Both of times and temperatures,
allowing hydration of milk proteins and stabilizers (some viscosity increase occurs during the
aging period), crystallization of the fat globules, and a membrane rearrangement to produce a
smoother texture and better quality product. Then, it will mix calculation for suitable and
crystalling can begin with the temperature of the melt below the freezing point. The size of a crystal
can also affect the freezing point. While ice has a nominal freezing point of 0°C, smaller ice
crystals are known to have a slightly depressed freezing point compared to larger crystals.
Optimizing ice nucleation will be kept as small as possible creaminess and extend shelf-life. So
that, many manufacturers add ice crystals directly in the mix, and this main attend to production
of the product.
1.2. Biochemical changes
Lecithin

28
Ice cream is an emulsion—a combination of two liquids that don't normally mix together. Instead,
one of the liquids is dispersed throughout the other. This emulsifier takes the role of milk proteins
on the fat droplet's surface, resulting in a thinner barrier that is more prone to coalesce during
whipping. Lecithin, which is present in egg yolks, is a popular emulsifier. Lecithin is a generic
word for a collection of molecules that include long chains of fatty acids linked to a glycerol
molecule, as well as choline and phosphate groups. Lecithin binds to the fat globules, causing them
to clump together. As a result, the air bubbles in the mixture are caught by the partially coalesced
fat. This gives the ice cream more firmness and texture, allowing it to keep its shape and
agglomeration fat globules.
Flavour: sugar
In the processing, the taste of the product has a portion of sugar in the dairy product which is
lactose, but lactose is not sweet. So, they tend to use sucrose and glucose and directly add to the
mix. Keep in mind that, once you get all of the ingredients together in a mixture, you need to freeze
the mixture to form ice cream. The dissolved solutes (mostly sugar) in the liquid portion of the
mixture lower its freezing point. A freezing point depression of 1.86°C occurs for every mole of
solute added to 1 kilogram (kg) of water. In other words, if you dissolve one mole of sugar in 1 kg
of water, water will no longer freeze at 0°C, but rather will freeze at –1.86°C. According to the
taste buds become numb as a condition of the cold, making them less sensitive. At the low
temperatures at which ice cream is often served, more sugar is required to get the desired effect.
Crystalling
Ice crystals properties are needed in ice cream because they play an essential in remaining to create
texture, depress freezing point, and extend shelf-life. Initial freezing in the SSF is arguably the
most important step in creating ice cream. This is the only step in which ice crystals are formed.
During hardening, the crystals formed in the SSF grow to accommodate the increased crystal mass.
However; ice crystal size reduces, causing fat to take the place of water. In this case, for a given
number of nuclei formed in ice cream that is hardened to a given temperature, there will be less
water to freeze when fat replaces some of the water. Partial coalescence of fat globules may also
have a role in keeping ice crystals small. Proteins, having a high molecular weight, diffuse more
slowly than other solutes, which could cause them to interfere with the lattice incorporation step
of ice crystallization. The air cells may act as an insulator, mitigating temperature fluctuations, and
may physically impede ice crystal growth. Beside, emulsifiers help to destabilize fat, incorporate
more and smaller air bubbles, and form thinner lamellae between air bubbles, all of which are

29
physical impediments to ice crystal growth.
II. MANUFATURING PROCESS
2.1. Ingredients and equipments used in small scale production
Table 1. Ingredients

Ingredients of matcha ice-cream

Egg yolks 4
Iced sugar 150 gram
Matcha powder 30 gram
Unsweetened milk 500 ml
Whipping cream 400 ml

Equipments: pot, inox bowls, spoon, plastic beaker, spatula, electric egg beater machine, freezer,
ice cream freezer.
2.2. Manufacturing process

Figure 1. Ice-cream making process in laboratory

In laboratory, 150g sugar, 30g matcha powder, and 500ml unsweetened are added to a pot over
30
low heat until sugar and matcha powder has dissolved a small ring of foam appears around the
edge. Egg yolks are separated and whipped before adding into warm milk and turning off the heat.
After that, whipped whipping cream is slowly added into the mixture. To achive the smooth
texture, the mixture should be sieved and chilled in the freezer for at least 1 hour before pouring
into ice cream maker. After chilling, the cold ice cream mix is churned in the ice-cream maker,
according to manufacturer's directions, 90 to 120 minutes. When ice cream is softly frozen, it
would be stored in the freezer or served immediately.
Table 2. Steps of making ice-cream in large scale (factory)

No. Step Description

Blending the  After colllecting from the farms, milk is kept at 2oC and is then
1
mixture mixed with premeasured amounts of eggs, sugar, and additives.
Pasteurizing to kill  The blended mixture is transferred to the pasteurization machine and
2
bacteria is pasteurized using hot water at 83oC to kill any existing bacteria.
Homogenizing to  The hot mixture is forced by intensive air pressure to pass through
3 produce a uniform homogenizer to break down fat particles and to eliminate the
texture separation between ingredients.

 The mixture is transferred back to pasteurizer. In this case, the

Cooling and resting
4 temperature is around 1oC and increased to 2oC before blending for
to blend flavors
4-8h.

Flavoring the ice  The ice cream is poured into stainless steel vats, where flavorings
5
cream are piped in and completely mixed.

 The ice-cream is poured into continuous freezers which use liquid

Freezing to soft- ammonia as a freezing agent. The freezers’ temperature is held at
6
serve consistency -40oC with continuous air. When the mixture comes out of the
freezer, it achieves soft-serve ice cream.

 The chunks such as cookie pieces or nuts is added to the ice-cream

Adding fruit and
7 through a feeder with pre-measured amount. With some specific ice
sweetened chunks
cream types, blender assists the distribution of chunks in ice-cream.
Packaging and
 Automatic filling machines pumps ice creaam into containers.
8 bundling the
Another machine places a lid on each box or cup.
finished product

 The ice cream must be hardened to a temperature of -23°C before

9 Hardening
being stored or shipped.

31
III. QUALITY ASSESSMENT
3.1. Physicochemical quality assessment
3.1.1. Determination total of fat:
Using A. Babcock-Gerber method.
Step 1. Weigh exactly 9 gram of ice cream sample into a 9 gram 20 percent ice cream test bottle.
Step 2. Add 9ml of water and 1.8 ml of amyl alcohol.
Step 3. Mix thoroughly.
Step 4. Add 17.5 ml of diluted commercial sulphuric acid.
Step 5. Centrifuge for five minutes.
Step 6. Add hot water to bring contents up to the bottom of the neck of the bottle.
Step 7. Centrifuge for two minutes.
Step 8. Add hot water to bring the bottom of the fat column well within the neck of the bottle.
Step 9. Centrifuge for one minute.
Step 10. Place bottles in a hot water bath at a temperature of 60oC and leave for five minutes.
Step 11. Remove each bottle, add a red reader and read per cent of fat with dividers.
3.1.2. Determination protein in ice-cream
Using the non-protein nitrogen (NPN) analysis and The Kjeldahl method.
 40 gram samples were combined with 40 ml of trichloroacetic acid (30%) and filled up to 100
ml with distilled water.
 Triplicate 10-ml portions of the filtrate were then used for Kjeldahl analysis of nitrogen
content. The mean NPN percent was then subtracted from the mean total nitrogen (TN) percent
for each sample to determine true protein percent values.
3.2. Metal assessment
Using inductively coupled plasma–optical emission spectrometry (ICP-OES; SPECTRO
ARCOS EOP, Ametek, SPECTRO Analytical Instruments, Inc., Mahwah, NJ). The protocol for
analysis was modified from D’Ilio et al to include tin and mercury.
Procedure
Step 1. Ice cream is homogenized by using the IKA T25 DigitalULTRA-TURRAX (IKA, Labor
Technik, Wasserburg, Germany)
Step 2. 1 gram of sample was digested by using aclosed vessel microwave-heating technique in an
acid solution consisting of 6 ± 1ml of 69% HNO3 and 2 ± 1ml of 30% H2O2. The cycle has

32
 3 small steps:
Step 1: A power of 1,000 W was used, reaching 150 oC in 8 min and maintained for 3 min.
Step 2: Used a power of 1000W and in 3 minutes reached the temperature of 170oC, which
was kept for 3 minutes.
Step 3: A power of 1000W is applied to reach in 3 minutes.
The acidified solution will be filtration and dilution deionized water and then be analyzed with the
spectrometer through auto sampling. The arsenic, cadmium, total chromium, mercury, lead, and
tin contents in digested samples were determined by ICP.
A flow of argon transported the vaporized sample in an ICP torch, where it reached a temperature
of 6,000 to 8,000oC and the ionization and atomization took place. The resulting plasma was
aspirated and delivered to the detector.
The liquid sample is pumped into the introduction system constituted by a spray chamber and a
nebulizer. The aerosol is injected to the plasma base. During the crossing of the plasma torch, the
aerosol passed increasing temperature zones and wasdried, vaporized, atomized, and ionized.
Next, the sample is transformed from liquid aerosols to solid particles and finally into a gas. When
it reached the plasma analytical area at the temperatureof ionization and atomizationIit become
form of excited atomsand ions and represent the elemental composition of the sample. The
excitement of the outer electrons produced photons of specific wavelengths of light (atomic
absorption).
3.3. Sensory evaluation
Color: Milky white or specific color of additives ingredients
Taste: Characteristic for each type of product, no strange smell and taste
State: Frozen, not melted
Using testes such as Duo-trio, Triangle test depend on which kind of characteristic of ice-cream
that they want to access.
3.4. Microbiological assessment
The media was prepared by dissolving 2 g of agar and 0.8 g of nutrient broth into a volumetric
flask containing 100 mLsterilized water. shaking until the solution become homogeneous mixture
(clear solution)
After preparation of agar-broth saturated solution, it is autoclaved at 15 lbs and 121oC. After
autoclave, the hot media is poured into freshly sterilized Petri plates and wait to cool.
Dilution of 10-2,10-3,10-4,10-5, and 10-6.

33
From each dilution, 1ml ice cream is transferred to the petriplates containing cooled agar-broth
media by using sterilized pipette. The inoculum is spread on the surface of agar medium plate and
then cover the petri plate with cling film and airtight it. Incubate the petriplate for 24 hours ± 2
hours at 37 oC. Then counting the colony under a light microscope.
B. YOGHURT
I. OVERVIEW
Manufacturing yogurt is considered as one of the main treatments to convert milk to eatable food.
The process of making yogurt consists of both chemicals and physical changes. In this study, we
will explore certain aspects of the changes as well as the health effects behind it.
1.1. Physical changes
The process of making yogurt consists of incubation starter culture. The role of starter culture is
to increase acid, making the mixture become more unstable to form yogurt. There are many things
that can change during the process such as viscosity (Lee, W.J. & Lucey, J.A., 2010). The viscosity
of the product is increasing. his is a result of the change in water holding capacity. Keep in mind
that during the process of making yogurt, time and temperature play an essential in setting form as
well as creating texture. Increasing temperature destroys water molecules, breaking down fat
globules into smaller fractions and bringing them together (Lee, W.J. & Lucey, J.A.,2010). This
will eventually increase adsorption on the casein micelle and increase the viscosity of the product.
During the process, high temperature will also cause denaturation of the protein. It results in
breakdown of the protein molecules. High temperature will initiate the production of flavors but
in small fractions (Lee, W.J. & Lucey, J.A., 2010). The color of the mixture will shift from white
to slightly yellow. This is one of the main reasons that require manufacturers to consider the
optimum temperature when carrying out the process (Lee, W.J. & Lucey, J.A.,2010). If too much
heat it will eventually destroy casein protein and there are no materials for flavor production -
which we will discuss in the next part of the article.
1.2. Biochemical changes
We are all aware that the starter culture acts as a “ignite” or a ‘kick” for the process of converting
milk to yogurt. The following steps will explore the chemicals behind it when the starter culture
was added and the interaction of it with milk components which results in the formation of yogurt.
Lactic acid production:
The most significant chemical reaction that happens during yogurt production is the production of
lactic acid (Tamime & Deeth, 1980). Lactic acid aids in the destabilization of casein micelles,

34
resulting in the coagulation of milk protein and the production of yogurt. The rate of lactic acid
production is highly dependent on the temperature of incubation, starter culture inoculum rate,
ratio between cocci and rods, age of the yogurt and the level of lactic acid produced. Lactic acid
bacteria produce lactic acid using the enzyme lactate dehydrogenase (LDH). Lactic acid can be
produced in D (-), L (+), or DL (±) configurations (Tamime & Deeth, 1980). The higher the level
of D (-) and the lower the ratio of L (+) to D (-) lactate, the sharper the flavor of yogurt which
explains why the lactic acid production is crucial.
Flavor production
The creation of lactic acid and the development of taste in the yogurt are the two major functions
of the starting culture throughout the manufacturing process (Tamime & Deeth, 1980). The
carbonyl chemicals acetaldehyde, acetone, acetoin, and di acetyl are the main taste components in
yogurt (Tamime & Deeth, 1980). The major flavor component is acetaldehyde. Some high levels
of di acetyl and acetoin are for cultures of the individual organisms. Flavor production varies
according to the strain of bacteria used and hence, strain selection is essential for the flavor
production glucose was metabolized to acetaldehyde and ethanol by the yogurt starter bacteria via
the activity of aldehyde dehydrogenase and alcohol dehydrogenase (Tamime & Deeth, 1980).
Proteolysis
The products of proteolysis, peptides of various sizes and amino acids, seldom contribute to flavor
directly but act as precursors for a variety of enzymes and chemical reactions which produce flavor
compounds (Tamime & Deeth, 1980). An adverse effect of proteolysis in dairy products is
production of bitter peptides. In yogurt this has been attributed to proteolysis by L. hulgaricus
during storage (Tamime & Deeth, 1980). The most intense proteolysis occurs during the log phase
of growth of the yogurt organisms. In yogurt, the ratio of L. bulgaricus to S. thermophilus
influences the amount of proteolysis.
II. MANUFATURING PROCESS
2.1. Ingredients and equipments used in small scale production
Table 3. Ingredients

Ingredients of yoghurt product

Pasteurized/sterilized milk 1000 ml

Sugar 100 gram

Starter culture 30 gram

35
Equipments: pot, inox bowls, spoon, yoghurt cups, incubator, refrigerator.
2.2. Manufacturing process

Figure 2. Yoghurt making process in laboratory

In laboratory, 100 g sugar and 1000 ml pasteurikzed/sterilized milk are mixed and homogenized
before passing through heating process at 40oC in an open air. After that, starter culture
(Lactobacillus bulgaricus and Streptococcus thermophilus) is added according to the
manufacturer’s direction. The mixture is then mixed well and separated into cups. At this stage,
pH of the pre-treatment milk is recorded. All the yoghurt cups are incubated at 40 oC in 14 to 16h
until they achieved pH of around 4.6. The final products are served dicrectly or stored at 4oC.

36
Table 4. Steps of making yoghurt in large scale (factory)

No. Step Description

 After being received, milk composition is standardized according to

the brand’s fomular. Typically, this process includes the fat content
reduction and the total solids enhancement. Unmodified milk passes
through standardizing clarifier and a separator until the solids content
Milk
achieves around 16% with 1-5% fat and 11-14% solids-non-fat (SNF).
1 composition
In this step, water would be evaparated and concentrated or powdered
modification
milk would be added.
 Modification step improves the nutrition value of the yoghurt,
supports the formation of firmer texture, and enhances the stability of
the final products.
 After modifying, milk receives stabilizers and joins pasteurization
process. This process can be a continuous or batch process. Milk is
heated at high temperature up to 85oC and held for at least 30 minutes.
 Pasteurization destroys the microorganisms that may intefere with the
2 Pasteurization
controlled process. Moreover, during pasterurization, the whey
proteins is denatured which build up the final body and texture of
yoghurt. Lastly, it aids in the release of milk chemicals that encourage
the development of the starter culture.
 Homogenization occurs while the milk is being heated. Fat globules
are broken up into smaller particles due to shearing forces caused by
3 Homogenization
homogenizer or viscolizer. Along with it comes, a smoother and
creamier texture is achieved uniformly.

 The temperature of milk is increased to between 43-46oC before

adding 2% of fermantation starter culture. The incubation stage is then
maintained at that temperature range for 3 to 4 hours to provide the
optimal conditions for bacteria to metabolize milk compounds and
4 Fermentation
released lactic acid as well. This acid indicates when the yoghurt is
ready.
 Stirred yogurt is cultured in large batches before being put into retail
containers. Set yogurt is fermented in the container in which it is sold.

 At various stages of the production process, fruits, flavors, and other

Addition of additions can be added to the yogurt. Pasteurized fruits can be added
5
other ingredients to the bottom layer of the containers and then filled with inoculated
milk.

 The final yoghurt products are packaged in cardboard boxes, stacked

6 Storage
on pallets, and distributed to shops by refrigerated trucks.

37
III. QUALITY ASSESSMENT
There are many methods to assess the quality of yoghurt
3.1. Microbiological Quality of Yogurt Analysis
Leave yogurts incubating for five days at a 35°C temperature, then using a microscope to test the
number of coliform bacteria. If yogurt does not have the right type of coliform belonging to
Escherichia coli, it may cause a disease which will be bad for the human body.
Another factor that should be considered is the pH level of yogurt after being incubated for 5 days.
This factor will be tested by using a pH measuring tool. Plain yogurt has a pH level between 4 and
4.5, it is considered to be low acidic. Sweetened yogurt’s pH should stay between 6 and 7 to
maintain a balance of the body and pH level. If the yogurt surpasses pH 7 then it would not be
recommended to consume, since this level might hurt our organs. If the pH level is between 4.5
and 6, it is acceptable to take.
To be healthy, yogurt must have a minimum amount of 107 colony-forming units per gram. As
well, yogurt must have at least 106 labelled microorganisms (probiotics) per gram. These standards
apply only for fermented milk.
3.2. Physicochemical quality assessment:
3.2.1. Determination of acidity (%)
Titratable acidity was determined as lactic acid by titrating with 0.1 N NaOH using
phenolphthalein as an indicator.
Acidity (%) = 0.009 × volume of N/10 NaOH used (ml)weight of sample (g) x 100
3.2.2 Determination of moistures (%)
Moisture contents of yogurt were determined by oven dry method and calculation was carried out
by using following formula:
Moisture (%) = weight of fresh sample -weight of sample after dryingweight of sample (g) x 100
3.2.3 Determination of ash (%)
Burning method was used for determining the ash content. Yogurt samples were taken separately
into pre-weighted crucibles. They were placed in an oven at 100°C. Then the crucibles were cooled
in desiccators and heated for 15 minutes for incineration. After that the samples were placed in
Muffle furnaces at 550°C until the white ash was obtained.
Ash contents were determined by following formula:
Ash (%) = weight of crucible and Ash-weight of crucibleweight of sample (g) x 100
3.2.4 Determination of total solid (%)

38
Total solids content was determined in the laboratory oven at 105°C for 24 hours. Total solids
were determined by following formula:
Total solids (%) (wt/wt) = weight of dry sample (g)weight of wet sample (g) x 100
3.2.5 Determination of protein (%)
Protein was determined by titrating previously neutralized yogurt samples with 0.1N NaOH using
phenolphthalein indicator and 40% formalin solution. Protein% was calculated by multiplying the
volume of NaOH used with formol factor
3.2.6 Determination of fat (%)
Yogurt samples were tested for fat by the Gerber method. 10ml of sulphuric acid with 1.082
specific gravity was taken in butyrometer followed by 11.3g sample of yogurt. 1ml of isoamyl
alcohol was taken in the end. After mixing properly the butyrometer was placed in the centrifuge
machine at 1100 rpm. The reading of separated fat was directly noted on the scale of butyrometer
and expressed as percentage.
3.2.7 Determination of lactose (%)
Lactose content was determined by subtracting the sum of proteins%, fat% and ash% from total
solids%
Lactose (%) = TS % - (Protein % + Fat % + Ash %)
3.2.8 Determination of solid not fat (%)
The solid not fat was determined by subtracting fat from total solids.
SNF (%) = TS % - Fat %
3.2.9 Determination of syneresis (%)
Five ml of yogurt was centrifuged at 5000 rpm for 20 minutes at 4°C and separated whey was
measured after 1 minute. Amount of whey separation was expressed as the volume of separated
whey per 100 ml of yogurt.
3.2.10 Texture Profile Analysis (TPA)
Some textural parameters are determined by using Texture Profile Analysis (TPA) with
mechanical compression of a food. All TPA measurements are carried out with two-cycle uniaxial
compression instruments.
Texture profile measurements are originally carried out using double-bite compression tests. In
practice, force (stress) and deformation (strain) are the two fundamental parameters for texture
characterization. TPA measures parameters such as chewiness, gumminess, cohesiveness,
adhesiveness and firmness.

39
  The peak force during the first compression cycle is defined as hardness or firmness.
 The ratio of the positive force area during the second compression cycle to that during the
first compression cycle (area 2/area 1) is originally defined as cohesiveness.
 The negative force area of the first compression cycle (area 3), adhesiveness.
 The length to which the sample recovers in height during the time that elapses between the
end of first compression cycle and start of the second compression cycle is defined as
springiness (originally called elasticity).
 Gumminess is defined as the product of hardness time’s cohesiveness, and chewiness is
defined as the product of hardness time’s cohesiveness time’s springiness.
3.3. Color assessment
Colour has been determined using a Konica CR400 Chromameter (Konica Minolta, Japan). The
samples were measured against a white spectrum. The colour intensity, hue angle and ΔE* were
calculated using the following equations:

where: L* (100 = white; 0 = black), a* (+, red, – green), b* (+yellow; – blue), Cab* – chroma,
hab* – hue angle and ΔE* – colour difference.
3.4. Sensory evaluation
Depending on the purpose of each test, there are many types of sensorial quality assessment such
as Hedonic test, Duo-trio, Triangle test, etc.

40
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