ABSTRACT
This report covers details of experiments carried out on five laboratory experiments namely. Producton of unriped cheese, production of yoghurt, production of ice cream, vegetable milk extraction and dairy plant sanitation.
Experiment on production of unriped cheese was carried out using milk powder and Sodom apple leaves.
Experiment on production of yoghurt was carried out using milk powder, sugar and stabilizer.
Experiment on production of ice cream was carried out using milk 88.7% (having 2.3%), skimmed milk powder 1%, sugar 5%, stabilizer 0.27% and banana juice 10%.
Experiment on vegetable milk extraction were carried out using Soya beans, 0.5% sodium bicarbonate and water.
Experiment on dairy plant sanitation was carried out using stainless steel, aluminum and plastic bowls and fresh milk.
Disclaimer: Note this academic material is intended as a guide for your academic research work. Do not copy word for word. Note: For Computer or Programming related works, some works might not contain source codes
CITE THIS WORK
(2016, 09). A Report On Milk And Dairy Technology Practical.. ProjectStoc.com. Retrieved 09, 2016, from https://projectstoc.com/read/7978/a-report-on-milk-and-dairy-technology-practical-7856
"A Report On Milk And Dairy Technology Practical." ProjectStoc.com. 09 2016. 2016. 09 2016 <https://projectstoc.com/read/7978/a-report-on-milk-and-dairy-technology-practical-7856>.
"A Report On Milk And Dairy Technology Practical.." ProjectStoc.com. ProjectStoc.com, 09 2016. Web. 09 2016. <https://projectstoc.com/read/7978/a-report-on-milk-and-dairy-technology-practical-7856>.
"A Report On Milk And Dairy Technology Practical.." ProjectStoc.com. 09, 2016. Accessed 09, 2016. https://projectstoc.com/read/7978/a-report-on-milk-and-dairy-technology-practical-7856.
- Related Works
- Production Of Vitamin A From Carrot
- Prevalence Study Of Hepatitis B (australian Antigen) Among Patients In National Orthopaedic Hospital Enugu
- Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon
- Physico – Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave Verieties.
- Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (elaels Guinneensis) At Different Temperature Of Proofing During Bread Making
- The Microorganisms And Compounds Influencing The Organoleptic Properties Of Ugba (fermented Pentaclethra Macrophyllea Benth Seeds)
- The Status Of Processing And Preservation Of Cereals In Nigeria
- Students’ Industrial Work Experience Scheme (siwes) Fde 400 Undertaken At Nigerian Bottling Company (nbc)
- Effect Of Storage Time On The Functional Properties Of Wheat/bambka Groundnut Blend
- Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)