FST4924/FST4836

DAIRY TECHNOLOGY

LAB MANUAL

DEPARTMENT OF FOOD TECHNOLOGY

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UNIVERSITI PUTRA MALAYSIA

2018
 TABLE OF CONTENT

Title page

LAB SAFETY RULES 2

GUIDELINE FOR LABORATORY REPORTING 3
REPORT EVALUATION FORM 4

EXPERIMENT 1 Milk Production: Milch Cow’s breed, Management, 5

Feeding and Rearing, Milking Technique, Sanitation
and Hygiene, and Milk Handling

EXPERIMENT 2 Introduction to Batch Pasteurization Process 7

and Recombination Technology

EXPERIMENT 3 Introduction to Continuous Pasteurization 10

Process (HTST method)

EXPERIMENT 4 Preparation of Sweetened Condensed Milk 13

EXPERIMENT 5 Production of Spray-Dried Whole Milk Powder 17

EXPERIMENT 6 Centrifugation Techniques in Dairy Technology 20

EXPERIMENT 7 Production of Soft Ice Cream 22

EXPERIMENT 8 Yogurt Processing: Raw Material Preparation, 25

Inoculation and Incubation

EXPERIMENT 9 Recent Products of Matured Fermentation 28

Preservation

1
LAB SAFETY RULES

Personal Gear:
Clothing - Long pants/skirts are required in the processing area. No shorts. Clothing
should be snug, not loose or floppy. Lab coats must be buttoned. No loose ties or
apron strings.
Footwear - Non-skid enclosed shoes. Absolutely, no open-toe or open-heel footwear.
Head cover or cap is necessary to prevent hair falling into food. For those with beard,
wearing a beard net is recommended.

Hygiene and Other Common Sense Matters:

It is expected that sanitary hygienic practices are followed whenever you are working with
food.
1. Handle food only with clean hands or gloves. Keeping long fingernails while
handling food is not recommended.
2. Wash hands thoroughly before starting and after finishing work in the lab and
after returning from the restroom (hands should be under water and scrubbed with
soap for a period of 15-60 seconds; rinse well and dry).
3. There should be no eating (no chewing gum!) or drinking in the processing area
other than during sensory evaluation.
4. Do not sit on the work tables.
5. No smoking in any building on the campus.
6. Clean working tables, equipments and utensils after work and store accordingly

General Safety Considerations:

1. Use common sense and work carefully at all times. Try to prevent an accident
from happening -- think before you act!
2. Unplug equipment before cleaning, disassembling and while not in use.
3. Be very careful with water sprays especially around electricity.
4. Do not stick hands, fingers or any utensil into any machine while it is operating or
plugged in.
5. Do not try to catch falling knives or glassware. Don't even try to catch or
reposition food or ingredients entering running machinery.
6. Report any damages or broken equipments to any of the lab staff on duty

Other responsibilities:
1. Read the lab manual before coming to class.
2. Understand the given instructions before starting work. IF YOU DO NOT
KNOW, ASK!!!

2
GUIDELINE FOR LABORATORY REPORTING (10 points per report)

The components required in the report:

1.INTRODUCTION

The introduction (not more than 1 page) must consist the general information pertaining to the
laboratory exercise. This section includes technical information on the main principles of
food processing and preservation involved and also the objective(s) of the exercise.

2. MATERIALS AND METHODS

This section is sufficient by just mentioning the laboratory handout (in a flow chart version),
if there are no changes made to the handout. However, if there are any changes, a flowchart
must be drawn and details of the procedure must be included with sufficient accuracy.

3. RESULTS AND DISCUSSION

The results must be presented in table forms. All data must indicate the number of replicates,
where appropriate, e.g., fat and moisture analysis. All groups in the laboratory exercise are to
pool the data collected and be shared in the class. The reporting is however, to be submitted
by individual groups. Higher point will be given to groups that indicate mathematical
treatment of data.

Discussion should be carried out to illustrate the interpretation of the data collected.
References must be included and written in the proper format with complete information.

4. FORMAT OF REPORT

Report writing should be precise. The total length is not to exceed 6 pages excluding the
cover page. Type written using Times New Roman with font size 12 and spacing of 1.5.

5. REPORT SUBMISSION

Report should be submitted one week after the completion of the exercise. Please submit the
lab report during lab hours to the assigned lab demonstrators. Each student should sign
the Lab Report Submission Sheet.

6. REPORT EVALUATION

Report will be evaluated according to the criteria listed in the Report Evaluation Form
(attached).

3
REPORT EVALUATION FORM

GROUP NO: LAB SESSION:

MATRIC NO:
COURSE CODE:
Title of report/project:

EVALUATION
EFFORTS
1 2 3 4 5 6 7 8 9 10

Report presentation
1
(format, creativity, handwritten, typed, spacing, colour, charts, pictures, diagrams, etc)

2 Understanding and knowledge of subject/topic/question

3 Analysis of subject/topic/question
Systematic presentation and association of objective, subject, analysis, discussion,
4 conclusion

5 Incorporation of relevant points into the write-up

6 Incorporation of non-relevant points into the write-up (least the better)

7 English proficiency

8 Text: Self constructed versus copy-paste

9 References: Complete, current, source

10 Degree of enthusiasm in writing the report (submission, organization of thought)

Subtotal

TOTAL

4
 FST 4924
Dairy Technology

EXPERIMENT 1

TITLE
MILK PRODUCTION: MILCH COW’S BREED, MANAGEMENT, FEEDING AND
REARING, MILKING TECHNIQUE, SANITATION AND HYGIENE, AND MILK
HANDLING.

PURPOSE
The main objective of this experiment is to provide general knowledge on the milch cow’s
breed, feeding, breeding, disease control and management.
.
LEARNING OUTCOMES
1. Point out the breed, feeding, breeding, disease control and management of cow in
Malaysia (C4)
2. Demonstrate the method of milking, handling and storage of raw milk at the farm
(P4,)
3. Collaborate with companion students both in experiments as well as in
documentation of the experiments (CTPS)

INTRODUCTION
Milk production is one of the mammalian characteristics for feeding of their new born and
growing the calf. Human then exploited this situation and using milk as one of the sources of
feeding.
Milch cow is one of the livestock that was reared specifically for commercial production of
milk. Milch cow’s breed can be divided into two groups, Bos indicus and Bos taurus based on
their origin. In Malaysia, crossbreeding breed originated from Bos indicus and Bos taurus are
commonly used for commercial production of milk.

5
Strong dedication and higher knowledge are needed to rear Milch cow. Milch cow need
balance in nutrient intake, constantly feeding and free from disease infection. Good hygiene
and sanitation of the cage, environmental condition, milking tool are also important.
Milking can be done in two ways either manually or by using machine which depends on the
finance and number of animals that the breeders have. The raw milk must be freeze
immediately at 4oC after milking process to inhibit microbial growth. Quality of the raw milk
is based on two factors which are hygiene and chemistry quality. These two factors are
important to determine the price of the milk.

QUESTIONS
1. Point out five (5) breed for each B. indicus and B. Taurus species. Please explain
the important characteristics for each listed name.
2. Explain the rationale of using cross breed Milch cows for the commercial
production of milk in Malaysia. (Give three reasons)
3. Describe five (5) important factors that may affect microorganism infection in raw
milk.

REFERENCES
1. Caldwell G. 2014. The Small-Scale Dairy: The Complete Guide to Milk
Production for the Home and Market. Vermont: Chelsea Green Publishing.
2. Eckles CH. 2007. Dairy Cattle And Milk Production - Prepared For The Use Of
Agricultural College Students And Dairy Farmers. Codman Press

6
 FST 4924
Dairy Technology

EXPERIMENT 2

TITLE
INTRODUCTION TO BATCH PASTEURIZATION PROCESS AND RECOMBINATION
TECHNOLOGY

PURPOSE
The main objective of this experiment is to understand the technique of batch pasteurization
using the batch pasteurizer and familiarize with the recombination process

LEARNING OUTCOMES
1. Distinguish the pasteurization technique for raw milk and milk products (C4,
CTPS)
2. Demonstrate the recombination process for milk products (P4)
3. Collaborate with companion students both in experiments as well as in
documentation of the experiments (A4, TS)

INTRODUCTION
The batch pasteurization method uses a vat pasteurizer which consists of a jacketed vat
surrounded by either circulating water, steam or heating coils of water or steam. In the vat the
milk is heated to 63 ˚C and held for 30 minutes followed by rapid cooling. It is held
throughout the holding period in the vat while being agitated. The milk may be cooled in the
vat or removed hot after the holding time is completed for every particle. As a modification,
the milk may be partially heated in tubular or plate heater before entering the vat.
If a higher temperature is used then the holding time is reduced accordingly. But the
temperature is never raised beyond 68.22 C, as it causes the reduction of the cream line and
induces certain undesirable physical changes.

7
During the past 20 years, recombined milk manufacturing has developed considerably,
particularly in Southeast Asia, India and Latin America.
Recombination technology offers a number of advantages for countries where milk
production is insufficient, whereby transport and handling costs are considerably reduced and
raw material storage costs are low. Moreover, this method encourages the development of a
local dairy industry and also the establishment of packing centers. However, certain problems
are involved, mainly a decrease in the organoleptic quality of the recombined product. Many
countries recombine milk from skimmed milk powder and anhydrous milk fat (AMF). The
recombined milk can be mixed in turn with local raw milk. In both cases the product meets a
certain amount of consumer resistance because of the poor taste (Hardy, 1980; Ramet, 1978
and 1980.

PROCEDURE
1. Weight all the ingredients separately (3.0 % fat and 8.5 % SNF)
2. Heat the recombined milk in the vat to a temperature of 60°C.
3. Homogenize the milk in a homogenizer at 60°C.
4. Pasteurize the milk at the standard pasteurization temperature-time combination
(63°C for 30 minutes).
5. Cool the product immediately to below 5°C.
6. Fill the recombined milk is in the cleaned glass bottles and store it at 5°C till
consumed.

RESULT AND DISCUSSION

Please prepare a complete report for this practical (two pages only)

QUESTIONS
1. State the minimum temperature requirement and the holding time of batch
pasteurization for the following products :
a. Milk and skim milk
b. Cream and chocolate milk
c. Ice cream mix

8
 2. Define the following terms:
a. Homogenization
b. Clarification
c. Bactofugation

REFERENCES
1. Walstra P. (2013). Dairy Technology: Principles of Milk Properties and
Processes. Boca Raton: CRC Press.
2. Ozer B., and Akdemir-Evrendilek G. (2014). Dairy Microbiology and
Biochemistry: Recent Developments. Boca Raton: CRC Press.
3. Heldman D. (2014). Principles of Food Processing. New York: Springer.
4. Tewari G. and Juneja V. (2007). Advances in Thermal and Non-Thermal Food
Preservation. Boston: Wiley-Blackwell.
5. Fellows P. J. (2009). Food Processing Technology: Principles and Practice.
Witney: Woodhead Publisher.

9
 FST 4924
Dairy Technology

EXPERIMENT 3

TITLE
INTRODUCTION TO CONTINUOUS PASTEURIZATION PROCESS (HTST METHOD)

PURPOSE
The main objectives of this experiment are familiarize the High Temperature Short Time
(HTST) method and to expose the continuous pasteurization techniques and how to operate
the processing equipment.

LEARNING OUTCOMES
1. Distinguish the diverse technique of pasteurization process for raw milk and milk
products (C4, CTPS)
2. Revise the major critical operational factors and parameters in continuous
pasteurization process (P6)
3. Collaborate with companion students both in experiments as well as in
documentation of the experiments (A3,TS)

INTRODUCTION

HTST pasteurization, sometimes referred to as “flash pasteurization,” is a continuous process,

and that alone would make it attractive to today’s food, beverage and dairy industries.
However, the HTST process is also energy efficient, minimizes damage to the foodstuff being
treated and is a very effective process with regard to destroying microorganisms. The HTST
system utilizes a heat exchange unit to transfer the thermal energy to the milk or other
foodstuff. This unit is an important component and may be either a plate-and-frame or shell-
and-tube exchanger, though other designs may be considered.

10
A plate-and-frame heat exchange unit consists of a series of plates, mounted in a frame and
clamped together. The spaces between adjacent plates create flow channels and the unit is
arranged to allow hot and cold fluids to enter and exit at the four corners. This design
provides a highly efficient, countercurrent flow, yielding heat transfer coefficients
significantly higher than other designs. A corrugated chevron or herringbone pattern, pressed
into each plate, gives strength and rigidity, as well as increasing turbulence in the flow
channels. The net result of this design feature is to further enhance the rate of heat transfer.
The plate-and-frame exchanger may be designed to provide wider channels to avoid fouling
and blocking with the more viscous food products, e.g., ice cream mixes, yogurt. However,
the relatively narrow channels in the plate-and-frame units may be a disadvantage if the
products contain particulates of if crystallization can occur during the process.

Shell-and-tube heat exchangers are mechanically simple, yet provide a flexible and reliable
approach to control heat transfer in a process. The basic configuration is a bundle of tubes
inserted and fixed inside a shell, allowing separated fluid flow through the tubes and through
the shell. The unit is designed to provide a high surface area of the metal or alloy, across
which the heat transfer occurs. The shell-and-tube exchanger is capable of operating at
elevated temperatures and pressures and is tolerant to particulates in the foodstuffs. Double-
Tube and Triple-TubeTM heat exchangers have recently found application in pasteurization
processes. These units contain removable tubes, facilitating repair or replacement, and realize
85+% heat regeneration. The Triple-TubeTM unit consists of an inner tube, intermediate tube
and an outer shell mounted concentrically. The heating or cooling medium flows through the
inner tube and between the intermediate tube and outer shell. The product flows
countercurrent between the inner and intermediate tubes to increase the efficiency of the heat
transfer process.

In addition to the heat exchange unit, the system requires (i) a balance tank to maintain full
flow and to receive the returned foodstuff if the specified temperature is not achieved, (ii)
holding tanks to store the raw and pasteurized foodstuff, (iii) a holding tube, which is a length
of tubing, installed immediately after the heating zone, sized to provide the correct treatment
time, and (iv) a control and monitoring system to both direct flow back to the balance tank
and monitor/record the time and the temperature during the process. Ports may be included to

11
allow connections to either a Clean-in-Place (CIP) or a Sterilize-in-Place (SIP) system, often
required for high purity and sanitary processes.

RESULT AND DISCUSSION

Please prepare a complete report for this practical (two pages only)

QUESTIONS
1. Describe the important of designs below in HTST pasteurization system operation
a. The function of flow diversion device
b.Constrictive orifice on the divert flow
c. Holding tube must slope upward in direction of flow
2. Why the holding time must be checked for both forward and divert flow?
3. What is regeneration percentage? Give the advantages of regeneration.

REFERENCES
1. Walstra P. (2013). Dairy Technology: Principles of Milk Properties and
Processes. Boca Raton: CRC Press.
2. Ozer B., and Akdemir-Evrendilek G. (2014). Dairy Microbiology and
Biochemistry: Recent Developments. Boca Raton: CRC Press.
3. Heldman D. (2014). Principles of Food Processing. New York: Springer.
4. Tewari G. and Juneja V. (2007). Advances in Thermal and Non-Thermal Food
Preservation. Boston: Wiley-Blackwell.
5. Fellows P. J. (2009). Food Processing Technology: Principles and Practice.
Witney: Woodhead Publisher.

12
 FST 4924
Dairy Technology

EXPERIMENT 4

TITLE
PREPARATION OF SWEETENED CONDENSED MILK

PURPOSE
The main objective of this experiment is to introduce the evaporation and concentration
technique for milk product preparation

LEARNING OUTCOMES
1. Relate the physicochemical properties of liquid milk and the principal evaporation
process (C5, CTPS)
2. Demonstrate the experimental overview of sweetened condensed milk preparation
(P4)
3. Collect, analyze and evaluate the experimental data (LL)
4. Collaborate with companion students both in experiments as well as in
documentation of the experiments (A3,TS)

INTRODUCTION
Condensed milk is a milk product obtained by evaporating part of water of whole milk, or
fully or partly skimmed milk, with or without the addition of sugar. The term ‘condensed
milk’ is commonly used when referring to full cream sweetened condensed milk whereas the
term evaporated milk is generally used while referring to full cream unsweetened condensed
skim milk. Skimmed milk products are known as sweetened condensed skim and
unsweetened condensed skim milk respectively.
The ratio of concentration of milk solids is about 1: 2.5 full cream milk products and
1: 3 for the preparation of sweetened condensed skim milk.

13
Sweetened condensed milk is the product obtained from cow or buffalo milk or a combination
thereof, or from standardized milk, by partial removal of water and after addition of cane
sugar. It may sometimes contain added refined lactose, calcium chloride, citric acid and
sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding
0.3 per cent by weight of the finished product.
Sweetened condensed milk should contain not less than 9.0 percent milk fat, and not
less than 31 per cent milk solids and 40.0 per cent cane sugar

PROCEDURE
1. Heat milk to 75˚C with constant stiring
2. Add sugar and stir until sugar is dissolved
3. Hold at 75˚C for 15 minutes
4. Start vacuum pan operation as directed on operating procedure sheet for Rogers
Vacuum Pan
5. When all the product is in the vacuum pan periodically sample and calculate the
Baume of product
6. Continue condensing product until a Baume of 32.5˚ @50˚C is attained. Then
remove product from the vacuum pan.
7. Cool product with constant stirring to 30˚C and then seed with lactose powder at
the rate of 1 kg per kg of condensed.
8. Then cool to 20˚C and stirring constantly.
9. Test a sample of the product for fat and total solids and standardize to desired
composition with water.
10. You will be instructed to remove sample for future sampling At various points in
the process.

Desired composition of product:

8.5% fat
28.5% total milk solids
44.0% sugar
72.5% total solids

14
Calculation for weights of sugar needed
Ratio of sugar to fat = % sugar/ % fat = X
Kg of fat in milk = kg milk x % fat = Y
X .Y = kg of sugar needed

RESULT AND DISCUSSION

Please prepare a complete report for this practical (3 pages only excluding answers sheet).

QUESTIONS:
1. Prepare a summary sheet showing data for batch of sweetened condensed milk
which was made from fat of milk, kg of milk, sugar added, etc.
2. What features of the Vacuum Pan consider as inefficient when compared to
modern evaporators? (from energy standpoint).
3. Why would one expect more heat damage of a product prepared in the Rogers
Pan compared to one prepared in a falling film evaporator?
4. Would the use of reverse osmosis equipment in conjunction with evaporator be
beneficial to the energy consumption and the product aspect?
5. Why is it unnecessary to homogenize the milk to be used for the making of
sweetened condensed milk while it is necessary for evaporated milk?
6. Compare the methods of preservation employed for concentrated milk, evaporated
milk and sweetened condensed milk.

15
REFERENCES
1. Walstra P. (2013). Dairy Technology: Principles of Milk Properties and
Processes. Boca Raton: CRC Press.
2. Ozer B., and Akdemir-Evrendilek G. (2014). Dairy Microbiology and
Biochemistry: Recent Developments. Boca Raton: CRC Press.
3. Heldman D. (2014). Principles of Food Processing. New York: Springer.
4. Tewari G. and Juneja V. (2007). Advances in Thermal and Non-Thermal Food
Preservation. Boston: Wiley-Blackwell.
5. Fellows P. J. (2009). Food Processing Technology: Principles and Practice.
Witney: Woodhead Publisher.

16
 FST 4924
Dairy Technology

EXPERIMENT 5

TITLE
PRODUCTION OF SPRAY-DRIED WHOLE MILK POWDER

PURPOSE
The main objective of this experiment is to introduce the drying technique for milk powder
preparation

LEARNING OUTCOMES
1. Relate the physicochemical properties of liquid milk and the principal of drying
technique (C5)
2. Demonstrate the experimental overview of spray-dried whole milk powder
production (P4)
3. Collect, analyze and evaluate the experimental data (CTPS)
4. Collaborate with companion students both in experiments as well as in
documentation of the experiments (A3, TS)

INTRODUCTION
Dried milk (Milk Powder) products play a significant role in conserving the milk solids since
their biological value can be retained for a long period of time under relatively simple storage
conditions. The roller dried powder finds special application in the manufacture of infant
foods, confectionery, ice cream, milk sweets etc.
Milk is concentrated by means of condensation to about 20-25 per cent of total solids in a
vacuum pan or evaporator and fed to continuously revolving drum drier, which are internally
heated with steam. The film of the dried product is continuously scrapped off by a stationary
knife or doctor blade, located opposite in the point of application of milk. The dried milk film
thus obtained is ground, which is then sifted, packed and stored

17
Spray drying is the most important method of drying milk and milk products. By spraying
onto a stream of hot air, the droplets formed present an extremely large amount of surface
area and dried immediately due to rapid evaporation of moisture. Milk is preheated and
concentrated to 40-45% total solids.
Hot air is filtered and directed into the drying chamber. The concentrate is atomized to obtain
small particles ranging from 10-100mm in diameter. The air leaving the drying chamber
enters a cyclone separator where the fine particles are collected. The dried products are
cooled, sifted and packed in a suitable packaging material.

PROCEDURE
1. Cool the whole milk to 5˚C.
2. Standardize the whole milk (Total solids = 12.7%, Fat = 3.5%, Solid non fat =
9.2%).
3. Preheat the milk to 71˚C.
4. Filter/clarify.
5. Homogenize at 63-74˚C (1st Stage at 2500 psi, 2nd Stage 500 psi).
6. Pre- concentrate by heating at 93˚C for 3 min (or 82˚C for 15 min) and condense
to about 40% total solids.
7. Spray dry using (Inlet air 125-300˚C (150˚C) and Outlet air 74-93˚C (82˚C)
8. Cool to 32˚C.
9. Sift @ 12 mesh screen.
10. Pack (in vacuum or flushing with Nitrogen).
11. Store at room temperature.

RESULT AND DISCUSSION

Please prepare a complete report for this practical (3 pages only excluding answers sheet).

18
QUESTIONS
1. Explain why roller or drum drying method is not used often in milk powders
production.
2. Discuss the advantage of instant milk powder compared to regular milk powder.

REFERENCES
1. Walstra P. (2013). Dairy Technology: Principles of Milk Properties and
Processes. Boca Raton: CRC Press.
2. Ozer B., and Akdemir-Evrendilek G. (2014). Dairy Microbiology and
Biochemistry: Recent Developments. Boca Raton: CRC Press.
3. Heldman D. (2014). Principles of Food Processing. New York: Springer.
4. Tewari G. and Juneja V. (2007). Advances in Thermal and Non-Thermal Food
Preservation. Boston: Wiley-Blackwell.
5. Fellows P. J. (2009). Food Processing Technology: Principles and Practice.
Witney: Woodhead Publisher.

19
 FST 4924
Dairy Technology

EXPERIMENT 6

TITLE
CENTRIFUGATION TECHNIQUE IN DAIRY TECHNOLOGY

PURPOSE
The main objective of this experiment is to introduce the major component of separation
techniques in milk

LEARNING OUTCOMES
1. Relate the physicochemical properties of the liquid milk and the principal of the
separation process (C5)
2. Illustrate the separation process of liquid milk by centrifugation technique (P4,
CTPS)
3. Collaborate with companion students both in experiments as well as in
documentation of the experiments (A3, TS)

INTRODUCTION
Major component of separation techniques have been used a long time ago in dairy industry.
It can be used for the development and component balance in each product. Centrifugation
technique is based on the difference in specific gravity between fat molecule and other
molecules in milk. Product temperature, spinning velocity and center point distance is
important for the effectiveness of the centrifuge.
Centrifugal cream separators are similar to milk clarifiers such that they made out of a stack
of conical discs housed in a separator bowl and rotated at high speed by an electric motor. The
separator is a unit, which removes most of the milk fat from milk by centrifugal force. Its
principal components are power source, a separator bowl, a set of gears and shafts, a product
inlet and a product outlet for cream and skim milk. The separator bowl has an outer shell

20
within which are a large number of cone shaped discs are constructed so that there is a small
gap of not more than 0.5 mm between each pair. As the milk enters the bowl, it is distributed
into these spaces between the discs; it is immediately subjected to a tremendous force. While
both fat and skim milk are subjected to the centrifugal force, the difference in specific gravity
affects the heavier portion (skim milk) more intensely than the lighter portion (i.e. cream).
Therefore the skim milk is forced to the periphery while the fat portion moves towards the
center of axis. Both skim milk and cream are formed in the vertical walls within the bowl and
are separated through separate outlets.

RESULT AND DISCUSSION

Please prepare a complete report for this practical (two pages only)

QUESTION
1. Describe two (2) methods that can be used for milk separation and two (2) major
products from milk separation process?
2. Milk separation using centrifugation techniques does not require homogenization
prior to the separation stage. Explain.

REFERENCES
1. Walstra P. (2013). Dairy Technology: Principles of Milk Properties and
Processes. Boca Raton: CRC Press.
2. Ozer B., and Akdemir-Evrendilek G. (2014). Dairy Microbiology and
Biochemistry: Recent Developments. Boca Raton: CRC Press.
3. Heldman D. (2014). Principles of Food Processing. New York: Springer.
4. Tewari G. and Juneja V. (2007). Advances in Thermal and Non-Thermal Food
Preservation. Boston: Wiley-Blackwell.
5. Fellows P. J. (2009). Food Processing Technology: Principles and Practice.
Witney: Woodhead Publisher.

21
 FST 4924
Dairy Technology

EXPERIMENT 7

TITLE
PRODUCTION OF SOFT ICE CREAM

PURPOSE
The main objective of this experiment is to introduce the freezing and chilling technique for
dairy product preparation

LEARNING OUTCOMES
1. Relate the physicochemical properties of liquid milk and the principal of freezing
and chilling process (C5)
2. Demonstrate the experimental overview of soft ice cream production (P4)
3. Collect, analyze and evaluate the experimental data (CTPS)
4. Collaborate with companion students both in experiments as well as in
documentation of the experiments (A3, TS)

INTRODUCTION
Ice-cream is one of the most popular and consumer preferred freeze dried products in
Malaysia. It can be classified based on the raw materials and over-run percentage that has
been used. Many materials can be used to produce ice-cream. But, according to food
regulation 1985, dairy ice-cream can only be made using dairy material. Fruit juice, extra fat
and others skimmed milk can be used to make one type of ice-cream named Sherbet. Stick
ice-cream or sometimes called Malaysia’s ice-cream is made from sugar, syrup, fruit juice and
etc. that have been dissolved in water.
Ice-cream also can be classified according to solid percentage and its over-run into
hard and soft ice-cream.

22
Ice-cream maker (freezer) is the most important equipment in ice-cream production. This
freezer is equipped with cooler and impeller, whereby their orientation either vertical or
horizontal depends on the type of ice-cream that will be processed.
Freeze dry temperature for ice-cream is -7oC which their over-run percentages range from
30% to 150%.

PROCEDURE
1. Mix whole milk and water and heat to heat to 50˚C
2. Add stabilizer, emulsifier, sugar, butter, non fat milk and mix well
3. Homogenize
4. Heat the mixture to 85-90 ˚C for 30 min
5. Put the mixture into ice cream machine (maker)
6. Keep the mixture at 4 ˚C for 4- 18 hours for aging process

Table 1: Mix formulation for soft ice-cream

Ingredient Amount
Fresh milk 2 Liter
Non fat milk 133.4 g
Butter 226.6 g
Sugar 388 g
Stabilizer 8.4 g (0.3%)
Emulsifier 2.8 (0.1%)
Water 17.8 g

RESULT AND DISCUSSION

Please prepare a complete report for this practical (3 pages only excluding answers sheet).

23
QUESTIONS
1. Describe the minimum requirements for pasteurization of ice-cream mixture
according to food regulation, 1985 for methods below:
a. Vat
b.Continuous
2. Why the minimum requirement for pasteurization of fresh milk is different from
flavored milk?

REFERENCES
1. Walstra P. (2013). Dairy Technology: Principles of Milk Properties and
Processes. Boca Raton: CRC Press.
2. Ozer B., and Akdemir-Evrendilek G. (2014). Dairy Microbiology and
Biochemistry: Recent Developments. Boca Raton: CRC Press.
3. Heldman D. (2014). Principles of Food Processing. New York: Springer.
4. Tewari G. and Juneja V. (2007). Advances in Thermal and Non-Thermal Food
Preservation. Boston: Wiley-Blackwell.
5. Fellows P. J. (2009). Food Processing Technology: Principles and Practice.
Witney: Woodhead Publisher.

24
 FST 4924
Dairy Technology

EXPERIMENT 8

TITLE
YOGURT PROCESSING: RAW MATERIAL PREPARATION, INOCULATION AND
INCUBATION

PURPOSE
The main objective of this experiment is to introduce the fermentation as preservation
technique of dairy products

LEARNING OUTCOMES
1. Adapt the principal of fermentation process to produce milk products (C5)
2. Demonstrate the experimental overview of yoghurt processing (P4)
3. Collect, analyze and evaluate the experimental data (CTPS,)
4. Collaborate with companion students both in experiments as well as in
documentation of the experiments (A3, TS)

INTRODUCTION
Yoghurt is one of the most popular fermented dairy products all over the world. The
microorganisms and their enzymes i.e. the yoghurt starter culture play an important role in the
production of yoghurt. The transformation in the image of yoghurt from strictly a health food
to a fun-to-eat dessert with various flavours and aroma additives has been a phenomenal one.
Different forms of yoghurt are now available in the market such as stirred, set, frozen and
liquid yoghurt. The flavour of yoghurt irrespective of the type is the same since the main
contribution flavour compound is acetaldehyde.
The minimum SNF of milk should be 8.2 percent. However, the fat content in yoghurt may
vary from 0.5 to 5% and the total solids from 9 to 20%. An increase in the total solids content,
particularly the proportion of casein and whey protein results in a firmer yogurt coagulum and

25
the tendency to whey separation is reduced. Stabilizers may be used for increasing the
viscosity and prevention of whey separation in fruit yoghurt. The amount of stabilizer varies
with the type of stabilizer. The stability and the consistency of the yogurt are improved by the
homogenization of milk.
The firmness of the gel improves with the increasing homogenization pressure.
Sweeteners in the form of sucrose or glucose can be added to the fruit yoghurt. The fruit
contains about 50% sugar and normally makes up the entire sugar content. Small quantities of
sweeteners can also be added in the production of natural yoghurt

PROCEDURE
1. Add whole milk with 12% skim milk (w/v).
2. Mix and heat up to 85 ˚C (15 min).
3. Cool to 40-45 ˚C.
4. Inoculate bulk culture (starter culture) at 3% (v/v).
5. Pour into cups.
6. Incubate at 42 ˚C (3- 4hr).
7. Place in chiller (4 ˚C).

RESULT AND DISCUSSION

Please prepare a complete report for this practical (3 pages only excluding answers sheet).

QUESTIONS
1. Categories types of yogurt available in the market, and give factors that make
them different/unique.
2. Raw materials use for yogurt processing must be free from chemical ingredients
and antibiotics residue. Why?
3. ‘Lactose malabsorption’ is one symptom normally found within Asian people.
What is ‘Lactose malabsorption’? As a food technologist, how do you solve this
problem?

26
REFERENCES
1. Walstra P. (2013). Dairy Technology: Principles of Milk Properties and
Processes. Boca Raton: CRC Press.
2. Ozer B., and Akdemir-Evrendilek G. (2014). Dairy Microbiology and
Biochemistry: Recent Developments. Boca Raton: CRC Press.
3. Heldman D. (2014). Principles of Food Processing. New York: Springer.
4. Tewari G. and Juneja V. (2007). Advances in Thermal and Non-Thermal Food
Preservation. Boston: Wiley-Blackwell.
5. Fellows P. J. (2009). Food Processing Technology: Principles and Practice.
Witney: Woodhead Publisher.

27
 FST 4924
Dairy Technology

EXPERIMENT 9

TITLE
THE RECENT PRODUCTS OF MATURED FERMENTATION PRESERVATION

PURPOSE
The main objective of this experiment is to introduce the recent products of cheese and their
classification

LEARNING OUTCOMES
1. Summarize the properties of matured fermentation product related to the
preservation technique (C5)
2. Illustrate the experimental overview of cheese production (P4, CTPS)
3. Collaborate with companion students both in experiments as well as in
documentation of the experiments (A3, TS)

INTRODUCTION
Cheese has been defined by Davis as a product made from the curd obtained from milk. It
involves coagulating of the casein with the help of rennet or similar enzymes in the presence
of lactic acid produced by added or adventitious microorganisms. Moisture from the curd has
been removed by cutting, cooking and /or pressing, shaped in a mould, and then ripened by
holding it for some time at suitable temperature and humidity.
Cheese shall not contain any ingredients not found in milk, except coagulating agent, sodium
chloride, calcium chloride not exceeding 0.02 per cent by weight, annatto or carotene colour.
It may contain certain emulsifiers and / or stabilizers, namely citric acid, sodium citrate or
sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2 per cent by
weight. Furthermore, wax used for covering the outer surface should not contain anything
harmful to the health.

28
In case the wax is coloured, only permitted food colours may be used. Hard cheese shall
contain not more than 43% moisture and not less than 42% milk fat on dry matter. Hard
cheese may contain 0.1% sorbic acid or its sodium, potassium or calcium salts; or 0.1% of
nisin

MATERIALS
1. Raw fresh milk
2. Starter culture
3. Rennet

PROCEDURE
1. Heat 1.5 L of raw fresh milk at 63°C for 30 minutes
2. Cool to 32°C and transferred to a stainless steel container
3. Add 1% (w/v) of starter culture into the cooled milk, and mix well
4. Incubate the milk for 60 minutes at room temperature
5. Add mixed enzymes (rennet) into the milk (Renneting at 31°C). (Dilute the enzyme mix in
small amount of unchlorinated tap water or milk + water prior to addition into the pre-
acidified milk). Mix well.
6. Allow the milk to clot for 45 min
7. Cut the curd horizontally and vertically. Leave it for 10 minutes. Remove the whey.
8. Add 1% (w/w) salt into the curd. Mix well.
9. Placed the curd in muslin cloth under pressure for overnight, to allow more whey to be
removed.
*Variation in parameter tested: homogenized vs. non-homogenized milk. Cool the pasteurized
milk to 50°C, and homogenized the milk for 30 minutes.

ANALYSIS
1. Check the pH of raw fresh milk, after incubation with starter culture
2. Calculate the cheese yield and whey obtained
3. Check the pH of fresh curd and after overnight pressing
4. Sensory: Evaluate the texture (firmness and smoothness), flavor and appearance

29
RESULT AND DISCUSSION
Please prepare a complete report for this practical (3 pages only excluding answers sheet).

QUESTIONS
1. Categories types of cheese available in the market, and classify them by their
country origin, soft, semi-hard, hard, external mould ripened or internal moulds
ripen.

REFERENCES
1. Walstra P. (2013). Dairy Technology: Principles of Milk Properties and
Processes. Boca Raton: CRC Press.
2. Ozer B., and Akdemir-Evrendilek G. (2014). Dairy Microbiology and
Biochemistry: Recent Developments. Boca Raton: CRC Press.
3. Heldman D. (2014). Principles of Food Processing. New York: Springer.
4. Tewari G. and Juneja V. (2007). Advances in Thermal and Non-Thermal Food
Preservation. Boston: Wiley-Blackwell.
5. Fellows P. J. (2009). Food Processing Technology: Principles and Practice.
Witney: Woodhead Publisher.

30