Doce Foods

8/10/2019 Doce Foods

1/20


2/20

2


3/20

WORK DONE

Quality analysis of milk

Quality analysis of water

Problems of bread Food services and management in shops

3


4/20

QUALITY ANALYSIS OF MILK

Milk reception tests

Milk composition tests

Milk adulteration tests

4


5/20


6/20

MILK RECEPTION TESTS

2.COB TEST

Principle:

Clotting due to dissociation of calcium caseinate salt

Procedure:

10 ml milk sample in test tube

Heat on flame

Observe clotting

Result:

Test is positive if clot forms and negative if no clot.

6


7/20

MILK RECEPTION TESTS

3.APT

Principle:

Ethyl alcohol mixed with milk ppt, occur then it meansacidity is above its optimum range.

Procedure:

10 ml milk sample

10 ml 65% ethyl alcohol

Mix it

Observe presipitation

Result:

If ppt occur test is positive, if no ppt test is negative.

7


8/20


9/20

MILK COMPOSITION TESTS

2.DETERM INATION OF ACIDITY

Principle:

Lactic acid is produced by bacteria is neutralised with NaOH

Procedure:

10 ml milk in flask 0.1 N NaOH in burrette

3 drops of phenophthalein (indicator)

Titrate till light pink color (end point)

Formula:2.2ml x.1 N x0.009 x100

10ml

Result : 0.019%

9


10/20

MILK COMPOSITION TESTS

3.DETERMINATION OF FAT CONTENT

Principle:

Digestion of SNF, fat separation by centrifugal force.

Procedure:

10 ml conc. H2SO

4inbutyrometer

11 ml milk sample and 1 ml isoamyl alcohol

Shake till homogenize mixture obtained

Put in Gerber machine

650C, 1100 rpm, for 3 minutes. Note the reading

Result:

Fat content in milk sample ranges 4.5-5.8 %

10


11/20

MILK ADULTERATION TEST

1. STARCH ADULTERATION TEST:

Principle:

Dark and blackish green ppt occur if starch is present

Procedure: 5 ml milk sample in petri dish

2 drops of iodine solution

Observe changesResult :

Color remain same means test is negative.

11


12/20

QUALITY ANALYSIS OF WATER

Total hardness

Chlorides

pH

12


13/20


14/20


15/20

DETERMINATION OF pH OF WATER

Procedure:

Turn on the meter

Wash with distilled water

Calibrate with buffer solution 7 pH

Rinse with water

Dip in sample and note reading

Result :

PSQCA (6.5-8.5) DOCE (6.5-8.5)

15


16/20

DETECTION OF THE PROBLEMS OF

BREAD

Ice crushing

Crust too dark

Off-color bread Tough bread

Crust broken

16


17/20

Cont..

ICE CRUSHING IN MIXER:

Decrease life of mixer

CRUST TO DARK:

Oven temperature too high Excessive sugar or milk

Excessive baking time

Over proofing

17


18/20

Cont.

OFF-COLOR BREADS:

Oven too cool

Unclean equipment

BREAD TOO TOUGH: Excessive mixing

Insufficient amount of water

CRUST BROKEN:

Insufficient proofing Insufficient liquids

Baking time

18


19/20

FOOD SERVICES AND MANAGEMENT IN

SHOPS

VISIT TO SHOPS

I visited 3 branches

I interviewed more than 20 people

Mostly are satisfied with the products

MANAGEMENT: Very friendly

IMPROVEMENTS:

They must have sitting arrangement

They must have play place Decoration

Place for generator

19


20/20

20

Documents

Doce Foods