The Resource Investigating the use of microfiltered milk in the manufacture of dairy products : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, by Kaushik Sarangpani Janakiraman

Investigating the use of microfiltered milk in the manufacture of dairy products : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, by Kaushik Sarangpani Janakiraman

Label
Investigating the use of microfiltered milk in the manufacture of dairy products : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Title
Investigating the use of microfiltered milk in the manufacture of dairy products
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
by Kaushik Sarangpani Janakiraman
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
This research project was conducted ... to investigate the use of microfiltered milk in the manufacture of dairy products in regards to its sensory characteristics and microbial growth. One of the main goals in the dairy industry is to increae the shelf life of the dairy products and yet maintain good sensory properties. Currently the milk that is used for the manufacture of dairy products is pasteruized. This method results in a much shorter shelf life in milk compared to UHT milk. However UHT milk causes a 'burnt' flavour to be present and thus is detrimental to the sensory properties of milk. A process called microfiltration reduces the bacterial count by physical separation as opposed to a heat induced inactivation. Thus the microbial load can be reduced without additional exposure to high temperatures. When this process is combined with pasteurization, it can lead to a much longer shelf life of milk without compromising on the sensory qualities of the milk. The use of microfiltered milk in the manufacture of dairy products however is unknown. For this project three ... products were chosen for testing and they were: sweetened yoghurt, traditional sour cream and dairy foods. The objective was to manufacture these products at the Massey University pilot plant using conventionally pateurized milk (control) and microfiltered milk (trial), and to analyze whether there was a difference between the treatments with a strong focus on the sensory characteristics for the duration of its shelf life--Abstract
Cataloging source
UW1
http://library.link/vocab/creatorName
Sarangpani Janakiraman, Kaushik
Degree
B. Food. Tech.
Dissertation year
2013
Granting institution
Massey University
Illustrations
forms
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University.
  • Massey University
http://library.link/vocab/subjectName
  • Milk
  • Food
  • Food
Label
Investigating the use of microfiltered milk in the manufacture of dairy products : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, by Kaushik Sarangpani Janakiraman
Instantiates
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review -- Materials and methods -- Results and discussion
Dimensions
30 cm
Extent
x, 102 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Investigating the use of microfiltered milk in the manufacture of dairy products : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, by Kaushik Sarangpani Janakiraman
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review -- Materials and methods -- Results and discussion
Dimensions
30 cm
Extent
x, 102 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

Library Locations

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