This document describes an experiment to measure the pH of milk as it sours over several days. Milk normally has a pH of 6.7-6.5, but bacteria in milk convert lactose into lactic acid, lowering the pH and causing souring. The experiment uses a data logger and pH sensor to monitor the pH of exposed milk daily. Results show the pH decreases over time from 6.75 initially to 4.8 after 4 days, indicating increased acidity as the milk sours. Bacteria in milk are responsible for producing lactic acid and lowering the pH.
The document discusses using a data logger and pH sensor to measure the pH of milk over time when exposed to air. It finds that the pH decreases as lactic acid is produced by bacteria, causing the milk to sour. The experiment shows the pH dropping from 6.75 initially to 4.8 after 4 days. Data loggers can automatically collect environmental data and produce graphs, but have disadvantages of cost and potential data loss if malfunction.
Milk is a complex fluid that contains fat, proteins, lactose, minerals, vitamins, and other components. It exists as an emulsion with fat globules dispersed in the water-based fluid. The fat globules are encapsulated by a membrane and vary in size from 0.1 to 10 micrometers. Milk contains on average 3-4% fat consisting primarily of triglycerides with fatty acid chains of varying lengths. Other lipid components include phospholipids, cholesterol, and fat-soluble vitamins. The proteins, minerals, sugars, and other components suspend the fat globules and give milk its nutritional and physical properties.
This document summarizes the process for manufacturing ice cream. It involves blending cream and milk products with sugar and flavorings. The mixture is pasteurized, homogenized, cooled, aged, and flavored. It is then frozen while incorporating air, which increases the volume. Bulk flavorings may be added after freezing. The frozen ice cream undergoes quality control testing before being packaged and hardened for storage. The final product is kept at cold temperatures until distribution.
Milk processing allows for the preservation of milk for longer periods of time through techniques like pasteurization and fermentation. This extends the usable life of milk from days to weeks or months. The document discusses the milk processing industry in India. It is expected to grow significantly due to rising incomes and urbanization. Processing involves collecting, storing, separating, pasteurizing and homogenizing milk to produce products like milk, paneer, butter and ghee. It also discusses the machinery, costs, and feasibility involved in setting up a milk processing plant. The industry is seeing major growth but also faces challenges around supply chains and infrastructure.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
This document describes several platform tests used to examine milk quality at reception docks for acceptance or rejection. The tests include organoleptic evaluation of odor, appearance, color and consistency. The clot on boiling test examines milk stability at heat processing. The alcohol test detects abnormal mastitic milk. The two-minute resazurin test determines bacterial quality by comparing color change to a standard. The sediment test examines visible dirt. Specific gravity is tested using a lactometer to detect water adulteration. Other tests include methylene blue reduction and fat content estimation. Interpretations for cow and buffalo milk specific gravities are provided.
Fermentation / fermented food / type of fermented food / microbial action Sumit Bansal
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
The document discusses using a data logger and pH sensor to measure the pH of milk over time when exposed to air. It finds that the pH decreases as lactic acid is produced by bacteria, causing the milk to sour. The experiment shows the pH dropping from 6.75 initially to 4.8 after 4 days. Data loggers can automatically collect environmental data and produce graphs, but have disadvantages of cost and potential data loss if malfunction.
Milk is a complex fluid that contains fat, proteins, lactose, minerals, vitamins, and other components. It exists as an emulsion with fat globules dispersed in the water-based fluid. The fat globules are encapsulated by a membrane and vary in size from 0.1 to 10 micrometers. Milk contains on average 3-4% fat consisting primarily of triglycerides with fatty acid chains of varying lengths. Other lipid components include phospholipids, cholesterol, and fat-soluble vitamins. The proteins, minerals, sugars, and other components suspend the fat globules and give milk its nutritional and physical properties.
This document summarizes the process for manufacturing ice cream. It involves blending cream and milk products with sugar and flavorings. The mixture is pasteurized, homogenized, cooled, aged, and flavored. It is then frozen while incorporating air, which increases the volume. Bulk flavorings may be added after freezing. The frozen ice cream undergoes quality control testing before being packaged and hardened for storage. The final product is kept at cold temperatures until distribution.
Milk processing allows for the preservation of milk for longer periods of time through techniques like pasteurization and fermentation. This extends the usable life of milk from days to weeks or months. The document discusses the milk processing industry in India. It is expected to grow significantly due to rising incomes and urbanization. Processing involves collecting, storing, separating, pasteurizing and homogenizing milk to produce products like milk, paneer, butter and ghee. It also discusses the machinery, costs, and feasibility involved in setting up a milk processing plant. The industry is seeing major growth but also faces challenges around supply chains and infrastructure.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
This document describes several platform tests used to examine milk quality at reception docks for acceptance or rejection. The tests include organoleptic evaluation of odor, appearance, color and consistency. The clot on boiling test examines milk stability at heat processing. The alcohol test detects abnormal mastitic milk. The two-minute resazurin test determines bacterial quality by comparing color change to a standard. The sediment test examines visible dirt. Specific gravity is tested using a lactometer to detect water adulteration. Other tests include methylene blue reduction and fat content estimation. Interpretations for cow and buffalo milk specific gravities are provided.
Fermentation / fermented food / type of fermented food / microbial action Sumit Bansal
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
dairy plant operations like Preparation of pasteurised milk, SMP, ETP or waste treatment in dairy plant. This is about concerned dairy plant OMFED, Odisha.
The document discusses milk procurement and processing in India. It outlines how milk is collected from villages and tested for quality and adulteration. The milk then undergoes processes like cooling, pasteurization, and separation before being packaged. It is tested again before being transported to distribution centers. The key steps are village collection, quality testing, processing, secondary testing, packaging, and transportation.
Single-cell proteins (SCP) refers to edible unicellular microorganisms.The biomass or protein extract from pure or mixed cultures of algae, yeasts, fungi or bacteriaI. It is used as an ingredient or a substitute for protein-rich foods. It is suitable for human & animal feeds. Agricultural waste are used as starter/media for microbial growth. Max Delbrück and his colleagues found out the high value of surplus brewer’s yeast as a feeding supplement for animals Single-cell proteins develop when microbes ferment waste materials. E.g - wood, straw, cannery, and food processing wastes, residues from alcohol production, hydrocarbons, or human and animal excreta. The problem with extracting single-cell proteins from the wastes is the dilution and cost. They are found in very low concentrations, usually less than 5%. Engineers have developed ways to increase the concentrations including centrifugation, flotation, precipitation, coagulation, and filtration, or the use of semi-permeable membranes The single-cell protein must be dehydrated to approximately 10% moisture content and/or acidified to aid in storage and prevent spoilage.
The methods to increase the concentrations to adequate levels and the de-watering process require equipment that is expensive and not always suitable for small-scale operations.
It is economically prudent to feed the product locally and soon after it is produced. PRUTEEN PROCESS - The single-cell protein must be dehydrated to approximately 10% moisture content and/or acidified to aid in storage and prevent spoilage.
The methods to increase the concentrations to adequate levels and the de-watering process require equipment that is expensive and not always suitable for small-scale operations.
It is economically prudent to feed the product locally and soon after it is produced. SYMBA PROCESS - The symba process was developed in Sweden to produce SCP for animal feed from potato processing wastes to make it more attractive and economical. The process was developed with two microorganisms that grow in symbiotic association.
The yeast (Saccharomycosis fibuligera) which produces copious amount of amylases necessary for starch degradation, while Candida utilis utilizes resultant sugars. The process is operated in two stages. In the first stage S. fibuligera is grown in a small reactor on the sterilized waste supplemented with a nitrogen source and phosphate. At this point starch is hydrolysed.
The resulting broth is then pumped into second larger fermenter of 300 m capacity where both organisms are present. However, C.utilis dominates and constitutes 90% of the final product.
Resultant protein rich biomass (45% protein) is concentrated by centrifugation and finally spray or drum dried
This document discusses designing milk fat to improve healthfulness and functional properties. It describes how milk fat composition can be manipulated nutritionally to increase concentrations of beneficial fatty acids like PUFAs, CLA, and omega-3s while decreasing saturated fats. Specific dietary strategies are outlined to influence rumen biohydrogenation and enhance uptake of desired fatty acids into milk fat.
This document discusses the physicochemical properties of milk constituents such as water, milk fat, milk proteins, lactose, and minerals. It describes the size, structure, and composition of milk fat globules. It also summarizes the types and properties of casein and whey proteins, lactose, and minor milk constituents including phospholipids, pigments, enzymes, cholesterol, and vitamins. The document then covers additional physicochemical properties of milk such as acidity, pH, density, specific gravity, freezing point, boiling point, color, and flavor.
This document summarizes key information about fats and oils, including their structure, rancidity, and how heat affects them. It also outlines several extraction methods for fats and oils like rendering, pressing, and solvent extraction. Refining processes are discussed along with winterization and hydrogenation. Shortenings and their uses in foods are covered. Finally, the document defines cholesterol, lists foods containing it, and outlines its functions in the body.
Eggs are a complete food that can be processed into various products. The key components of an egg are the shell, egg white, and yolk. Factors like age, storage temperature and humidity affect egg quality. Eggs are tested for quality using water tests, sensory tests, and candling. Processed egg products include refrigerated liquids, frozen, dried, and specialty items. Production involves breaking, separating, freezing, drying or other processing. Functional properties of eggs include coagulation, emulsification, and foaming. Quality checks ensure proper storage and preservation through methods like wet sealing or dry oiling and refrigeration.
Butter is made through a process of separating cream from milk, pasteurizing the cream, ripening it through culturing, aging, churning, washing, and salting it. It contains up to 80% butterfat which gives it a solid yet soft and spreadable texture. While high in saturated fat, butter also provides vitamins A, D, E, and K. It has various uses like baking, sauces, and emulsions due to its ability to incorporate air and strengthen dough. Proper storage of butter involves refrigeration between 0-2 degrees Celsius.
Vinegar is derived from the French word for "sour wine" and contains about 5% acetic acid. It is produced through a process of alcoholic and acetic fermentation of substances containing sugar or starch. The document discusses the production of various types of vinegar including brewed, fruit, potato, malt, spiced, honey, and spirit vinegars. It describes the two-step fermentation process involving alcoholic fermentation by yeast to produce alcohol, followed by acetic fermentation by acetic acid bacteria to convert the alcohol into acetic acid and produce vinegar. Common uses of vinegar include for cooking, cleaning, and some medical purposes. Problems in vinegar production can arise from wine, lactic acid bacteria,
Incorporation of cereals and legumes in milk and milk productsRAMYAMURUGESAN3
Cereals and legumes are incorporated into milk and milk products to provide nutritional and health benefits. They add fiber, amino acids, minerals, and prebiotics which promote probiotic bacteria growth. Common milk products made with cereals and legumes include kheer/payasam, kadhi, dahiwada, rabdi, and fermented cereal-milk blends. These composite foods provide balanced nutrition suitable for complementary feeding of infants and children to address malnutrition issues.
This document discusses the preparation and quality control of vinegar. It begins by introducing vinegar and its origins, then describes the types and production process involving alcoholic and acetic fermentation. It explains the slow and quick preparation methods, including sprinkling fermentation products and vinegar in generators. Quality control ensures proper growth of acetic bacteria through monitoring holes, temperatures, and backup electricity. The document concludes by discussing health benefits and summarizing vinegar production methods.
Butter is made through a process of separating cream from milk, ripening the cream through culturing or aging, churning the cream to separate butterfat globules from buttermilk, washing and draining the buttermilk from the butter, and optional salting or packaging for storage. Modern butter making is more complex than traditional methods of shaking cream in animal skin pots and allows for butter with improved taste and shelf life.
The document describes an experiment to measure the pH of milk over time when exposed to air using a data logger and pH sensor. As the milk is exposed, bacteria growth causes the pH to decrease as lactose is converted to lactic acid, making the milk more acidic. The experiment found that the pH dropped from 6.75 initially to 4.8 after 4 days, indicating increased acidity and souring of the milk over time when left unrefrigerated. Data loggers can be useful educational tools for collecting data and analyzing experiments.
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)sunil meena
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic
as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
Yogurt is produced through the controlled fermentation of milk by two bacteria, Lactobacillus bulgaricus and Lactotococcus thermophilus. These bacteria convert the milk's sugar (lactose) into lactic acid, which causes the characteristic yogurt curd to form. Their interaction also produces compounds like formic acid and carbon dioxide that stimulate further bacterial growth. The lactic acid produced causes the milk proteins to coagulate, thickening the yogurt. Additional flavors can be added to increase consumer popularity.
Food safety and standards (licensing and registration of food businesses) reg...foodssai
This document summarizes new regulations in India related to licensing and registration of food businesses. Key points:
1. All food businesses must be registered or licensed according to the new procedures. Petty food businesses must register with the registering authority by submitting an application and paying a fee.
2. Licensing is required for any food business not considered petty. Applications for a license must be made to the appropriate licensing authority along with documents and fees.
3. The licensing authority has 60 days to process applications, which may include inspections. Licenses are valid for 1-5 years, as chosen by the business, and must be renewed prior to expiration.
4. Licenses can be suspended or cancelled if
1) A student noticed that her orange juice tasted more sour than usual, which led her to wonder how the concentration and pH of drinks influences taste. Drinks have different tastes because they have varying pH levels, with more acidic drinks tasting sour and more basic drinks tasting bitter.
2) The group decided to measure the pH levels of common drinks using a DrDAQ data logger and pH probe. They found that drinks like orange juice and coffee had acidic pH levels around 3.5-5.5, while tea and soda were more neutral around 6-7.
3) Consuming many acidic foods and drinks can increase risk of diseases like cancer because acidic conditions inhibit nerve function and disrupt the body's normal
The document describes an experiment to measure the pH levels of common drinks using a DrDAQ data logger and pH probe. A student noticed her orange juice tasted more sour than usual, prompting her to wonder how drink pH influences taste. The experiment aims to test various drinks and determine if their pH levels fall within the recommended "safe" range of 5.5-7.5. The process and results of measuring the pH of drinks like orange juice, apple juice, coffee and teas are detailed. Questions discuss predicting pH values based on the results and calculating pH from a given hydrogen ion concentration.
dairy plant operations like Preparation of pasteurised milk, SMP, ETP or waste treatment in dairy plant. This is about concerned dairy plant OMFED, Odisha.
The document discusses milk procurement and processing in India. It outlines how milk is collected from villages and tested for quality and adulteration. The milk then undergoes processes like cooling, pasteurization, and separation before being packaged. It is tested again before being transported to distribution centers. The key steps are village collection, quality testing, processing, secondary testing, packaging, and transportation.
Single-cell proteins (SCP) refers to edible unicellular microorganisms.The biomass or protein extract from pure or mixed cultures of algae, yeasts, fungi or bacteriaI. It is used as an ingredient or a substitute for protein-rich foods. It is suitable for human & animal feeds. Agricultural waste are used as starter/media for microbial growth. Max Delbrück and his colleagues found out the high value of surplus brewer’s yeast as a feeding supplement for animals Single-cell proteins develop when microbes ferment waste materials. E.g - wood, straw, cannery, and food processing wastes, residues from alcohol production, hydrocarbons, or human and animal excreta. The problem with extracting single-cell proteins from the wastes is the dilution and cost. They are found in very low concentrations, usually less than 5%. Engineers have developed ways to increase the concentrations including centrifugation, flotation, precipitation, coagulation, and filtration, or the use of semi-permeable membranes The single-cell protein must be dehydrated to approximately 10% moisture content and/or acidified to aid in storage and prevent spoilage.
The methods to increase the concentrations to adequate levels and the de-watering process require equipment that is expensive and not always suitable for small-scale operations.
It is economically prudent to feed the product locally and soon after it is produced. PRUTEEN PROCESS - The single-cell protein must be dehydrated to approximately 10% moisture content and/or acidified to aid in storage and prevent spoilage.
The methods to increase the concentrations to adequate levels and the de-watering process require equipment that is expensive and not always suitable for small-scale operations.
It is economically prudent to feed the product locally and soon after it is produced. SYMBA PROCESS - The symba process was developed in Sweden to produce SCP for animal feed from potato processing wastes to make it more attractive and economical. The process was developed with two microorganisms that grow in symbiotic association.
The yeast (Saccharomycosis fibuligera) which produces copious amount of amylases necessary for starch degradation, while Candida utilis utilizes resultant sugars. The process is operated in two stages. In the first stage S. fibuligera is grown in a small reactor on the sterilized waste supplemented with a nitrogen source and phosphate. At this point starch is hydrolysed.
The resulting broth is then pumped into second larger fermenter of 300 m capacity where both organisms are present. However, C.utilis dominates and constitutes 90% of the final product.
Resultant protein rich biomass (45% protein) is concentrated by centrifugation and finally spray or drum dried
This document discusses designing milk fat to improve healthfulness and functional properties. It describes how milk fat composition can be manipulated nutritionally to increase concentrations of beneficial fatty acids like PUFAs, CLA, and omega-3s while decreasing saturated fats. Specific dietary strategies are outlined to influence rumen biohydrogenation and enhance uptake of desired fatty acids into milk fat.
This document discusses the physicochemical properties of milk constituents such as water, milk fat, milk proteins, lactose, and minerals. It describes the size, structure, and composition of milk fat globules. It also summarizes the types and properties of casein and whey proteins, lactose, and minor milk constituents including phospholipids, pigments, enzymes, cholesterol, and vitamins. The document then covers additional physicochemical properties of milk such as acidity, pH, density, specific gravity, freezing point, boiling point, color, and flavor.
This document summarizes key information about fats and oils, including their structure, rancidity, and how heat affects them. It also outlines several extraction methods for fats and oils like rendering, pressing, and solvent extraction. Refining processes are discussed along with winterization and hydrogenation. Shortenings and their uses in foods are covered. Finally, the document defines cholesterol, lists foods containing it, and outlines its functions in the body.
Eggs are a complete food that can be processed into various products. The key components of an egg are the shell, egg white, and yolk. Factors like age, storage temperature and humidity affect egg quality. Eggs are tested for quality using water tests, sensory tests, and candling. Processed egg products include refrigerated liquids, frozen, dried, and specialty items. Production involves breaking, separating, freezing, drying or other processing. Functional properties of eggs include coagulation, emulsification, and foaming. Quality checks ensure proper storage and preservation through methods like wet sealing or dry oiling and refrigeration.
Butter is made through a process of separating cream from milk, pasteurizing the cream, ripening it through culturing, aging, churning, washing, and salting it. It contains up to 80% butterfat which gives it a solid yet soft and spreadable texture. While high in saturated fat, butter also provides vitamins A, D, E, and K. It has various uses like baking, sauces, and emulsions due to its ability to incorporate air and strengthen dough. Proper storage of butter involves refrigeration between 0-2 degrees Celsius.
Vinegar is derived from the French word for "sour wine" and contains about 5% acetic acid. It is produced through a process of alcoholic and acetic fermentation of substances containing sugar or starch. The document discusses the production of various types of vinegar including brewed, fruit, potato, malt, spiced, honey, and spirit vinegars. It describes the two-step fermentation process involving alcoholic fermentation by yeast to produce alcohol, followed by acetic fermentation by acetic acid bacteria to convert the alcohol into acetic acid and produce vinegar. Common uses of vinegar include for cooking, cleaning, and some medical purposes. Problems in vinegar production can arise from wine, lactic acid bacteria,
Incorporation of cereals and legumes in milk and milk productsRAMYAMURUGESAN3
Cereals and legumes are incorporated into milk and milk products to provide nutritional and health benefits. They add fiber, amino acids, minerals, and prebiotics which promote probiotic bacteria growth. Common milk products made with cereals and legumes include kheer/payasam, kadhi, dahiwada, rabdi, and fermented cereal-milk blends. These composite foods provide balanced nutrition suitable for complementary feeding of infants and children to address malnutrition issues.
This document discusses the preparation and quality control of vinegar. It begins by introducing vinegar and its origins, then describes the types and production process involving alcoholic and acetic fermentation. It explains the slow and quick preparation methods, including sprinkling fermentation products and vinegar in generators. Quality control ensures proper growth of acetic bacteria through monitoring holes, temperatures, and backup electricity. The document concludes by discussing health benefits and summarizing vinegar production methods.
Butter is made through a process of separating cream from milk, ripening the cream through culturing or aging, churning the cream to separate butterfat globules from buttermilk, washing and draining the buttermilk from the butter, and optional salting or packaging for storage. Modern butter making is more complex than traditional methods of shaking cream in animal skin pots and allows for butter with improved taste and shelf life.
The document describes an experiment to measure the pH of milk over time when exposed to air using a data logger and pH sensor. As the milk is exposed, bacteria growth causes the pH to decrease as lactose is converted to lactic acid, making the milk more acidic. The experiment found that the pH dropped from 6.75 initially to 4.8 after 4 days, indicating increased acidity and souring of the milk over time when left unrefrigerated. Data loggers can be useful educational tools for collecting data and analyzing experiments.
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)sunil meena
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic
as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
Yogurt is produced through the controlled fermentation of milk by two bacteria, Lactobacillus bulgaricus and Lactotococcus thermophilus. These bacteria convert the milk's sugar (lactose) into lactic acid, which causes the characteristic yogurt curd to form. Their interaction also produces compounds like formic acid and carbon dioxide that stimulate further bacterial growth. The lactic acid produced causes the milk proteins to coagulate, thickening the yogurt. Additional flavors can be added to increase consumer popularity.
Food safety and standards (licensing and registration of food businesses) reg...foodssai
This document summarizes new regulations in India related to licensing and registration of food businesses. Key points:
1. All food businesses must be registered or licensed according to the new procedures. Petty food businesses must register with the registering authority by submitting an application and paying a fee.
2. Licensing is required for any food business not considered petty. Applications for a license must be made to the appropriate licensing authority along with documents and fees.
3. The licensing authority has 60 days to process applications, which may include inspections. Licenses are valid for 1-5 years, as chosen by the business, and must be renewed prior to expiration.
4. Licenses can be suspended or cancelled if
1) A student noticed that her orange juice tasted more sour than usual, which led her to wonder how the concentration and pH of drinks influences taste. Drinks have different tastes because they have varying pH levels, with more acidic drinks tasting sour and more basic drinks tasting bitter.
2) The group decided to measure the pH levels of common drinks using a DrDAQ data logger and pH probe. They found that drinks like orange juice and coffee had acidic pH levels around 3.5-5.5, while tea and soda were more neutral around 6-7.
3) Consuming many acidic foods and drinks can increase risk of diseases like cancer because acidic conditions inhibit nerve function and disrupt the body's normal
The document describes an experiment to measure the pH levels of common drinks using a DrDAQ data logger and pH probe. A student noticed her orange juice tasted more sour than usual, prompting her to wonder how drink pH influences taste. The experiment aims to test various drinks and determine if their pH levels fall within the recommended "safe" range of 5.5-7.5. The process and results of measuring the pH of drinks like orange juice, apple juice, coffee and teas are detailed. Questions discuss predicting pH values based on the results and calculating pH from a given hydrogen ion concentration.
Bacterial fermentation causes milk to spoil over time. Lactic acid bacteria and coliforms are the main types of bacteria present in milk. When milk is left at room temperature for 1 day, its pH decreases steadily as the lactic acid bacteria ferment the milk's lactose into lactic acid, causing acidification. Monitoring the milk's pH drop over 24 hours showed the rate of change in pH remaining constant as fermentation occurred.
Bacterial fermentation causes milk to spoil over time. Lactic acid bacteria and coliforms are the main types of bacteria present in milk. When milk is left at room temperature for 1 day, its pH decreases steadily as the lactic acid bacteria ferment the milk's lactose into lactic acid, causing acidification. Monitoring the milk's pH drop over 24 hours showed the rate of change in pH remaining constant as fermentation occurred.
The document provides a standard operating procedure for using a pH meter. It outlines 14 steps for operation including ensuring the instrument is clean and calibrated before use, selecting pH mode, immersing the pH electrode and temperature sensor in the sample solution, allowing readings to stabilize, recording the pH measurement, rinsing the electrodes afterwards and storing them in buffer solution, and documenting usage. Maintaining the instrument and calibrating it regularly is important for obtaining quality pH measurements using the pH meter.
IRJET- Water Quality Monitoring using IoTIRJET Journal
1) The document describes a system for real-time water quality monitoring and control using IoT.
2) The system uses sensors to measure pH, temperature, and turbidity and sends the data to a Raspberry Pi for processing.
3) Based on the sensor readings, the Raspberry Pi can control a relay mechanism and solenoid valve to stop or continue water flow from an overhead tank depending on whether the water quality meets standards.
1) The document discusses an experiment to observe the change in pH when milk is left at room temperature for 24 hours. Students measure the pH of milk every hour using a pH probe connected to a data logger.
2) The results show that the pH decreases over time, from an initial pH of around 5.4 to a final pH of around 4.6. This is because lactic acid bacteria in the milk ferment the lactose into lactic acid, lowering the pH.
3) The document raises questions about how this bacterial fermentation causes milk to spoil. It also discusses how proper pasteurization and storage can prevent milk spoilage.
I do not have enough context to recommend a specific pH meter. In general, factors to consider when choosing a pH meter include:
- Budget: pH meters range widely in price from inexpensive pocket meters to high-end laboratory instruments. Consider your budget and needs.
- Accuracy: More expensive meters tend to be more accurate, especially important for applications like laboratory testing.
- Features: Consider features like automatic temperature compensation, data logging, calibration reminders, probe type (glass vs. electrode), etc.
- Application: Consider where and how it will be used - lab, field, type of samples tested, portability needs, etc.
- Durability: Consider needs for ruggedness if used in the field
Lactic acid bacteria naturally present in milk cause it to sour after one day. An experiment was conducted to observe the change in pH of milk over 24 hours using a data logger. The results showed the pH steadily decreased from 5.442 to 5.063 as lactic acid bacteria fermented the milk's lactose into lactic acid, causing souring. Factors that could cause school milk spoilage include inadequate refrigeration allowing lactic acid bacteria to rapidly ferment milk into sour milk.
Lactic acid bacteria naturally present in milk cause it to sour after one day. An experiment was conducted to observe the change in pH of milk over 24 hours using a data logger. The results showed the pH decreasing steadily from 5.442 to 5.063 as lactic acid bacteria fermented the milk's lactose into lactic acid, causing souring. Factors that could cause school milk spoilage include inadequate refrigeration allowing bacteria to multiply rapidly and produce excess lactic acid.
The document is a student assignment that includes responses to three questions about process control systems.
In the first question, the student describes a manual process control system to measure and adjust the pH of a campus lake. The control variable is the pH reading, the manipulated variable is adding an acidic solution, and the disturbance is domestic waste in the lake.
The second question asks to automate the control system. The student describes an automatic system with a pH probe connected to a controller that regulates an acid metering pump based on pH readings to neutralize water flowing into a treatment tank before it exits.
The third question asks about process control in industries. The student discusses the heating, ventilation, and air conditioning (HV
To calibrate a pH meter, it must be rinsed and checked for damage or debris. It is then calibrated using pH 7 and pH 4 solutions, adjusting the meter's readings until it matches each solution. Calibration procedures vary slightly depending on the specific meter model but generally involve placing the probe in each solution and adjusting calibration screws until the correct value is displayed. Regular calibration, such as weekly, helps ensure accurate pH readings.
Small changes in pH can distress organisms by altering chemical reaction rates in cells. The human blood pH range for survival is 7.0-7.8; outside this risks tiredness, trouble breathing, dizziness or disorientation. Buffers like carbonic acid in blood maintain pH homeostasis. Products like Alka-Seltzer use citric acid and sodium bicarbonate buffers to reduce stomach acidity. This lab investigates various materials' buffering capacities by measuring pH changes from acid and base additions.
The document summarizes information about the pH meter. It discusses that a pH meter is an electronic device that measures the hydrogen ion concentration in a solution. It has a voltmeter connected to a pH-responsive electrode and reference electrode. The first commercially effective pH meter was invented in 1934 by Arnold Beckman at Caltech. The document then discusses acids and bases, how pH is measured, buffers and their importance in maintaining pH levels, examples of uses for pH meters in various fields such as agriculture, water treatment, manufacturing, and healthcare.
Lactic acid bacteria naturally present in milk ferment the lactose in milk, converting it into lactic acid and causing the pH of the milk to drop over a period of 1 day. The experiment measured the pH of milk over this time using a data logger to record pH readings, showing an initial steady decline in pH as lactic acid production increased. The UHT milk would not experience a reduction in pH over the same time period due to being ultra-pasteurized to kill bacteria.
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The document describes how to calibrate and use a pH meter to measure the pH of samples. It explains that the pH meter must be calibrated using buffer solutions of known pH before taking measurements. The process involves inserting the electrode into the buffer solutions, allowing the reading to stabilize, and calibrating the meter at pH points of 7.0, 4.2, and 9.6. Once calibrated, the electrode can be rinsed and inserted into samples to measure and record the pH values. Accurately measuring pH is important for various industrial and laboratory applications.
Søren is a smart water bottle that tests and displays the pH, total dissolved solids (TDS), and electrical conductivity of water. It is being developed in phases to first target day-to-day users, then expand to include military/camping bottles and an app to share water quality data. The final phase will include a baby bottle. The device aims to increase awareness of water quality issues and potentially reduce health problems in developing nations with unsafe drinking water.
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1) STELLA is a modeling and simulation tool that allows students to explore systems over time and see the relationships between variables. It helps bridge the gap between theory and the real world.
2) A simple pendulum experiment using STELLA showed that the period of a pendulum remains constant as long as the angle of displacement is small (less than 20 degrees). The period is independent of the mass of the pendulum bob but directly proportional to the string length.
3) Various experiments manipulating variables like initial displacement, bob mass, and string length demonstrated the relationships defined by the equations of motion for a simple pendulum. The string length experiment clearly showed the period increases with longer string lengths.
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The document discusses Malaysia's Multimedia Super Corridor initiative and the Smart School Flagship Application. The Smart School aims to reinvent teaching and learning processes using technology to make them more effective and efficient. It also aims to help manage school administration. Some challenges to Smart Schools include dealing with changing mindsets, passive students, lack of parent and community involvement, and limitations of infrastructure and network access.
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In this presentation, we will explore how barcodes can be leveraged within Odoo 17 to streamline our manufacturing processes. We will cover the configuration steps, how to utilize barcodes in different manufacturing scenarios, and the overall benefits of implementing this technology.
Temple of Asclepius in Thrace. Excavation resultsKrassimira Luka
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
THE SACRIFICE HOW PRO-PALESTINE PROTESTS STUDENTS ARE SACRIFICING TO CHANGE T...indexPub
The recent surge in pro-Palestine student activism has prompted significant responses from universities, ranging from negotiations and divestment commitments to increased transparency about investments in companies supporting the war on Gaza. This activism has led to the cessation of student encampments but also highlighted the substantial sacrifices made by students, including academic disruptions and personal risks. The primary drivers of these protests are poor university administration, lack of transparency, and inadequate communication between officials and students. This study examines the profound emotional, psychological, and professional impacts on students engaged in pro-Palestine protests, focusing on Generation Z's (Gen-Z) activism dynamics. This paper explores the significant sacrifices made by these students and even the professors supporting the pro-Palestine movement, with a focus on recent global movements. Through an in-depth analysis of printed and electronic media, the study examines the impacts of these sacrifices on the academic and personal lives of those involved. The paper highlights examples from various universities, demonstrating student activism's long-term and short-term effects, including disciplinary actions, social backlash, and career implications. The researchers also explore the broader implications of student sacrifices. The findings reveal that these sacrifices are driven by a profound commitment to justice and human rights, and are influenced by the increasing availability of information, peer interactions, and personal convictions. The study also discusses the broader implications of this activism, comparing it to historical precedents and assessing its potential to influence policy and public opinion. The emotional and psychological toll on student activists is significant, but their sense of purpose and community support mitigates some of these challenges. However, the researchers call for acknowledging the broader Impact of these sacrifices on the future global movement of FreePalestine.
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Elevate Your Nonprofit's Online Presence_ A Guide to Effective SEO Strategies...
Measuring the ph of milk
1. MEASURING THE PH OF MILK AS IT TURNS SOUR
1.0 ENGAGE
Introduction
Milk contains a large number of a weak acid or a weak base in its salt. So, it behaves as a
buffer solution. Fresh cow milk has a pH of between 6.7 and 6.5. Therefore, it is slightly
acidic. Values higher than 6.7 denote of mastitic milk while values lower than 6.5 denote the
presence of bacterial deterioration. As milk is a buffer solution, considerable acid
development may occur before the pH changes. pH value lower than 6.5 therefore indicates
that considerable acid development has taken place. This is normally due to the bacterial
activity.
pH measurements are often used as acceptance tests for milk. pH is the abbreviation
of the weight of hydrogen. This term was introduced in 1909 by the Danish biochemist S. P.
L. SØrensen (1868-1939). The pH scale covers the active concentration of the H+ ions and
OH- ions and therefore the pH value is defined as the negative common logarithm of the
active hydrogen ion concentration in an aqueous solution. The value of pH for neutral, acidity
and alkalinity condition are 7, less than 7 and more than 7, respectively.
Before this, litmus papers are widely used to test the acidity of a solution while pH
papers or pH meters are used to know the pH value of a solution. But nowadays, data loggers
are more often used in experiments because the data collected by them are more accurate and
the experimental procedure become easier. However, the litmus papers and pH papers or pH
meters are still being used in certain experiments.
Data loggers offer more flexibility and are available with a greater variety of input
types. Most data loggers collect data which may be directed transferred to a computer. Data is
normally collected in non volatile memory for later download to a computer. Data logger can
collect data independently of a computer. So, the computer does not need to be present during
the data collection process. This makes them ideally suited for applications requiring
portability. Besides, mistakes are not made in reading the results. Compared to human, data
2. loggers will not misread the data. Graphs and tables of results also can be produced
automatically by the data logging software. This advantage can save the time to draw the
graphs manually.
However, data loggers also have disadvantages. The main disadvantage is the cost of
purchasing the equipment. The price of the equipment is not too economical. If the data
logging equipment breaks down or malfunctions, some data would be lost or not recorded.
The cost needed to repair the equipment is higher. So, the tendency of not being repaired is
also higher. Besides, by producing the graphs and tables automatically, the drawing skills of
the user will become weaker.
For this experiment, it looks at the changes in pH of milk as it goes sour. Milk is
contaminated by bacteria even before it leaves the udder, although at this point they are
harmless and few in numbers. Processing and handling activities can introduce further
microorganisms. The two main groups of bacteria in milk are lactic acid bacteria and
coliforms. Lactic acid bacteria are the normal bacteria present in milk and dairy products.
They are anaerobic and preferably live in a low pH environment. Coliforms are the main
reason for milk spoilage.
One of the main ingredients of milk is lactose. This is the substance that the bacteria
use to create lactic acid. The lactic acid bacteria live on the lactose, which they turn in
glucose and then turn them into lactic acid:
Lactose Glucose Lactic acid
Measuring the milk acidity is an important test to determine the milk quality. Acidity
measurements are also used to monitor processes such as cheese-making and yogurt-making.
This experiment demonstrates the changes in the pH of milk over a several day period,
depending on room temperature. This experiment is suitable for ages 13 and above. The
equipment used in this experiment to monitor the pH of the milk under the exposed condition
is data logger.
Problem Statement
3. Ahmad bought milk from the nearby shop. He drank in a little amount and then left it on the
table. He forgot to store the milk into the refrigerator. The next day, drank the leftover milk.
But, he found out that the taste was totally different than yesterday. The milk tasted sour. He
wonders what happened to the milk when it is left and exposed.
1. Why does the taste of the milk changes as it is exposed?
2. Is the sour milk acidic or basic?
3. If the milk is acidic or basic, what is the pH value?
2.0 EMPOWERING
To conduct the experiment, the following are the equipment and methodologies.
Equipment required
1. Data logger connected to a PC
This data logger by DrDAQ contain all these features:
4 digital inputs and outputs
3 sockets for external sensors
High impedance input for pH or Redox measurements
100 kHz, 8–bit oscilloscope with a ±10 V range
Signal generator with AWG for creating your own waveforms
Captures fast signals
USB connected and powered
Use up to 20 USB DrDAQs on a single PC
Data logger is an electronic device that records data over time and stored them. It is
based on a digital processor or computer. Data logger is used as specific devices that can
measure a range of measurement applications to a very specific device for measuring in one
application type only. Data logger has the ability to automatically collect data on a wide
range of time. Therefore, an accurate data of the environment conditions being monitored can
be obtained.
To start using data logger, first the data logger is connected to a PC via USB interface.
Accompanying data logger software is used to select logging parameters and activate the
4. logger. The logger is then connected to a sensor. After the desired monitoring period, the data
connected to the computer and will read out the data and display the measurement in a graph.
Diagram 1: Data logger Diagram 2: data logger compartments
2. pH sensor
Diagram 3: pH sensor
The pH sensor is used to measure the pH of milk in this experiment. The advantages of
using pH sensor compared to a traditional pH meter are this sensor provides automatic
data collection, graphing, and data analysis when connected to the data logger. This
sensor can measured pH from range 0 to 14.
3. Bottle of milk
5. Methodologies
1. The milk from bottle is pour into a glass.
2. The milk is then allow to reach the room temperature without cooking and re-
pasteurising it.
3. The pH probe is plug into the data logger socket.
4. The pH probe is inserted into the milk.
5. Run the software.
6. All data are recorded and displayed in graph form.
Diagram 4: data logger connected to PC
Diagram 5: pH probe inserted into milk
6. Result
Graph 1
Discussion
The experiment is to investigate and measure the pH of milk as it goes sour. The pH
probe will measured the pH of the milk and send the data to data logger to be processed by
the software. The data obtained is then plotted in graph 1. The graph 1 shows that the pH of
the milk will decrease as days passed by. The decreasing in the pH of the milk indicating that
the milk becomes acidic. As the milk turns sour, the pH decreasing. We can also see from the
graph that as the time of milk exposed to the environment increasing, its pH value decreased.
From the graph 1, the reduction in pH can be seen shortly after starting the
experiment. However, the changes are little. This depends on the freshness of the milk that
we used. If the milk is no longer fresh, we may see rapid decreasing in the pH value because
there is bacteria content inside the milk. Therefore, when exposed to air, these bacteria will
start to grow rapidly contributing to the sourness of the milk. After few days, we can see that
the pH starting to decrease to a lower value.
Bacteria and other organism is the main contribution to the changes in pH of the milk.
Milk contains lactose, but at the same time milk also contained bacteria. Some bacteria work
7. efficiently in warm conditions and causes milk become sour. Eventhough pasteurized milk
undergo series of steps, bacteria are not completely killed in this process. Therefore, the left
bacteria will gradually reproduce and turns the milk into sour. The main reason why milk
turns sour is because the lactose in the milk is converted to lactic acid. As the acid level
increases, the pH levels drops. If milk is exposed, the bacteria in the milk will start to produce
and forms gases and chemicals which change its smell, taste, texture.
Over the entire experiment, the reduction in pH is not constant. From the graph, we
can see that the gradient significantly increases half way through for fresh pasteurized milk.
As the time increases or from first day to fourth day, we can see that the pH is reduced.
Reduction in pH means that the milk has increases in its acidity.
As milk begins to sour, its pH levels fall sharply. This makes milk even more acidic. The
sugars in milk are converted into acids by certain bacteria named Lactobacilli, thereby
reducing its pH. Completely sour milk has a pH of about 4.4. Knowing the pH of milk may
also help to cut down intake of high acidic foods and to keep acid-base related disorders.
The extent of change in pH can be calculated by subtracts the pH value of milk in first
day with the value pH value of milk in fourth day. From the graph, the pH of milk in first day
is 6.75. In contrast, the pH of milk in fourth day is 4.8. So, the change in pH is
𝑇𝑒 𝑒𝑥𝑡𝑒𝑛𝑡 𝑜𝑓 𝑐𝑎𝑛𝑔𝑒 𝑖𝑛 𝑝𝐻 = 6.75 − 4.8 = 1.95
UHT stands for “Ultra High Temperature” processing, which is just another way of
heating milk in order to kill the bacterial spores. In the UHT process, the milk is heated at the
temperature of 135°C for one to two seconds. This extreme heat is said to kill off any spores
in the milk. UHT milk tastes different than its pasteurized milk. It tastes like it comes from a
box.
Since a single microbial cell of an organism capable of growth in UHT milk may
cause spoilage in a container when the product may be stores for six months or more at
ambient temperatures, the methods used for detecting contamination must be very sensitive.
This sensitivity is usually achieved by doing pre incubation. So, we can say that if we
incubate UHT milk in a closed arrangement over the same time period, this will provides
very high bactericide effect and decreased the contamination risk down to zero. The obtained
8. result of this incubation can be considered as very stable because there are no bacteria and the
taste of the milk will remain the same.
Microorganisms are everywhere. They can be found in the air, in water, in soil, on
animals and even on humans. Some are beneficial and others can cause spoilage. A small
number are pathogenic and can cause disease, which is food borne disease. Food borne illness
or food borne disease is any illness result from the consumption of contaminated food. Three
types of microorganisms can contaminate food and cause foods borne illness are bacteria,
viruses and parasites. The most common symptoms of food borne illness are diarrhea,
vomiting, fever, sore throat with fever and jaundice.
Our stomach is an acidic place. Once we start eating, acid is secreted into the stomach
to start the digestion process. The secretion then mix with the food in the stomach. The
resulting mixture can have a pH of very acidic condition. The acid content in the food that we
have eaten have the ability to impact the digestive process. When too many foods that are
high in acid content are consumed, they may trigger miserable symptoms which include sour
tummy, acid reflux and an uncomfortable bloated state.
1.3.1 ENHANCE
1.3.1 Cheese
Figure 1 (a): Curd Cheese Figure 1 (b): Curd Cheese
9. Figure 1 (c): Curd Cheese
Many of the cheese are produced in food industry. Cheese can be produced by using milk and
soy milk. How curd or cheese can be produced by own at home or in kitchen?
A very simple cheese can make by anyone with nothing but milk, vinegar or lemon
juice, a piece of cloth, and a few utensils that everyone has around the house. A wide variety
of milks commercially purchased pasteurized homogenized cow’s milk, raw’s cow milk,
goat’s milk, sheep or soy milk can be used to make cheese, each with unique flavour. The
best cheese is from unpasteurized milk but should be cured for 2-4 months if there is any
doubt about pathogens in the milk. If used pasteurized milk, need to add little calcium
chloride to firm up the curd because the heat makes the calcium unavailable.
Basically, when acid (either produced by bacteria or added to the mix) and/ or rennet
act on milk to cause the milk fat and protein to separate from the liquid, leaving a substance
that we call cheese. Most milk simply curdled by a combination of heat and added acid, such
as vinegar or lemon juice. Once the cheese has curdled the following is being made. A soft,
fresh cheese might be drained at this point and can be eaten immediately. If want hard cheese,
might be heated further to remove moisture, pressed into mold, and then aged to develop a
characteristic intense flavour.
Besides the milk, acidifiers are needed to convert milk sugar to lactic acid and “ripen”
milk. An acidifier can be something as simple as lemon juice or bacterial special starter
cultures purchased from cheese-making suppliers. Bacteria are added to acidify the milk, so
10. that the rennet will work, and to aid in the curing. Some recipes add chemicals acid to acidify
the milk.
Make cheese is one way to keep milk and its nutritional value around for a relatively
long time. Milk would sour quickly without refrigeration, so cheese from the milk made it
possible to make use the milk’s nutritional value over a longer period.
1.3.2 Yogurt
Yogurt is one of the Malaysian’s choices. Yogurts come from milk that may help
prevent from Osteoporosis. How yogurt can be made from milk?
Milk is fermented with the help of lactose-loving bacteria to make yogurt. The
lactose-loving bacteria consume lactose (the sugar in the milk) and produce lactic acid as
waste product. This lactic acid is responsible for both the tart flavor and the thickening by
acting on the casein protein in the milk.
The yogurt-like products each varies by thickness and acidity by used different
compositions of lactic-acid bacteria. For example, yogurt in the Unites States is made with
lactobacillus bulgaricus and streptococcus thermophilus. The milk needs to be fairly warm
between 105 and 115 degrees in order to the organisms in this culture to function.
1.3.3 Further Studies
For enhance phase, there are four further studies that can be done. The four further studies are
1. Repeating the experiment using unpasteurized and Ultra Heat treated milk,
2. Keeping the container of milk at different temperature whether in fridge or an
incubator,
3. Using different milk source such as goat’s milk, cow’s milk and soy milk in
experiment, and
4. Using different milk product such as Dutch Lady, Marigold, Everyday, Nestle and
Farmhouse Milk (F&N).
The experiment can be done by using the unpasteurized milk and Ultra Heat Treated
(UHT) milk to study the pH of milk when leaved for a few days. The different between
11. unpasteurized milk and UHT milk results in difference pH after leave for a few days. The
difference is due to the presence of bacteria in unpasteurized milk and UHT milk.
The unpasteurized milk is raw milk that can harbor dangerous microorganisms that
can affect serious health risks. The unpasteurized milk can have dangerous bacteria such as
Salmonella, E.coli and Listeria that responsible for causing numerous food borne illnesses.
These bacteria can cause vomiting, diarrhea, abdominal pain, fever, headache and body ache.
Usually, people are more likely to consume or drink Ultra Heat Treated Milk (UHT
Milk) or ultra-pasteurization. This is because UHT milk undergoes sterilization by heating
milk for an extremely short period, around 1-2 seconds at temperature exceeding 135 degree
Celsius (temperature required to kill spores in the milk). UHT milk have typical shelf of 6
month to 9 month, until opened.
Second, the pH of milk can be measured also when milk is placed whether in fridge or
in incubator. In this experiment, we are study whether the temperature affect the pH value of
milk. We can compare the pH value between milk in fridge that has low temperature and
incubator that has high temperature.
The next further studies are using different milk source from goat, cow and soy.
From this experiment, we can identify which milk that has higher acidity after leave for a few
days. Milk that has higher acidity means that have more bacteria presence that produces
toxicity within a few days. In addition, we can also replaced by using different milk brand
like Dutch Lady, Marigold, Nestle, Everyday and Farmhouse Milk (F&N). Then, we can
know which milk brand has higher acidity.
12. Conclusions
The pH of the milk from 6.75 in the first day reduced to 4.8 in the fourth day. This
means that the acidity of the milk increases from the first day to the fourth day. The milk has
a high acidity in the fourth day because of the presence of the bacteria that convert the sugars
in the milk into acid.
The benefits use of data logger are the low-cost and used as educational data logger
throughout the world. The most important of data logger use in educations is it motivate
students in learning process. In future,data logger can be used in school in Malaysia and also
educational institutions. The properties of data logger that can increase the student’s interest
and motivate student as well help student in learning process. The usage of data logger can
also make students more familiar with technology instrument or computer.
Not only that, the data obtain both during and after experiment are viewable in both
spreadsheet and graphical format. The data that viewable make students more easily to
analyse the data. The pH measuring kit, allows to accurately measure and record the acidity
and alkalinity of solution. So, the data logger can be used for schools and educational
institutions in Malaysia.
Furthermore, many applications of data logger ranging from industrial operations to
biological processes requires accurate measurement and analysis of pH is needed. Some of
the applications include biochemistry, agronomy, food science, chemical research and
engineering, and environmental research and pollution control. These applications demands a
low cost portable devices and also a low power.
13. References
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Erich K. Springer (2006). pH Measurement Guide. Retrieved November 23, 2012 from
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Frank O’Mahony (1988). Milk Chemistry. Retrieved November 23, 2012 from
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Grace Yim & Clive Glover (2003). Food Microbiology: The Basic and The details of Cheese
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Anonymous (2012). The Danger of Raw Milk: Unpasteurized Milk Can Pose A Serious
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Anonymous (2012). Curd. Retrieved on November 28, 2012 from
http://en.wikipedia.org/wiki/Curd
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Magee, E. (2012). The Benefits Of Yogurts. Retrieved on November 29, 2012 from
http://www.webmd.com/diet/features/benefits-of-yogurt
Schmidling, J. (2012). Cheese Making. Retrieved on November 28, 2012 from
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