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 Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (citrus Paradox).
- An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (meat)
- Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product
- Technical And Economic Plans For The Design Of A Factory To Produce 500,000 Metric Tonnes Of Chocolate Liquor Per Annum
- Quality Evaluation Of Food Drink Produced From Tiger Nuts (cyperus Esculentus) And Pineapples (ananas Comosus)
- The Effect Of Processing On Afzelia Africana (akpalata) And Brachystegia Spp Flour As Soup Thickner
- Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)
- Chemical And Sensory Evaluation Of Peanut Butter
- Quality Evaluation Of Bread Made By Substitution Of Bakery Fat With Bullet Pear (canarium Schweinfurthii) Fruit Oil
- Prevalence Study Of Hepatitis B (australian Antigen) Among Patients In National Orthopaedic Hospital Enugu