Lab Report Dadih
FST 4822
LABORATORY FOR CHEMISTRY AND TECHNOLOGY OF PLANT AND ANIMAL PRODUCTS Group : | 8 | Title : | Processing of yoghurt | Date of experiment : | 30 September 2009 | Lecturers : | Profesor Madya Dr. Azis Ariffin and Dr. Anis Shobirin Meor Hussin | Group members: | Matric Number | Nor Haafiz Bin Idris | 140532 | Wan Nur Mazurawan Mansor | 141377 | Nur Ain Salmi Abdul Hamid | 141597 | Nurhana Bt Mohamad Tamyiz | 141794 | Mozhiarhasi A/P Sandra Sagrin | 142925 | Dea Yik Hwa | 143003 | Liew Joo Tat | 143096 | Tai Yunn Fang | 143439 | Lee Leng Chea | 143523 | Li Siau Leng | 143635 | Noraziemah Mohamad Noor | 145012 |
Tittle : Processing of Yoghurt
Objective :
This experiment was carried out to: 1. Observe the significant difference between two different yoghurt processing techniques (namely acid and enzyme methods) by determining the physical property and sensory attributes of prepared yoghurt. 2. Provide the practical experience/overview of yoghurt production. 3. Collect, analyse and evaluate the experimental data. 4. Collaborate with companion students both in experiments as well as in documentation of the experiments.
Abstract :
Yogurt is a dairy product produced by bacterial fermentation of milk. This experiment was carried out to compare the effect of two different yoghurt processing techniques on the physical property and sensory attributes of yoghurt. In this experiment, dadih was prepared by acid method and enzymatic method. Eight formulations were used. The first 4 formulations by using acid method while the other four formulations by adding different thickening agent. The pH of dadih produced using the eighth formulation is 6.05 while the o Brix obtained is 17.0. On the other hand, the viscosity is 0.6594. For sensory evaluation, the scores obtained for texture, flavour,
LABORATORY FOR CHEMISTRY AND TECHNOLOGY OF PLANT AND ANIMAL PRODUCTS Group : | 8 | Title : | Processing of yoghurt | Date of experiment : | 30 September 2009 | Lecturers : | Profesor Madya Dr. Azis Ariffin and Dr. Anis Shobirin Meor Hussin | Group members: | Matric Number | Nor Haafiz Bin Idris | 140532 | Wan Nur Mazurawan Mansor | 141377 | Nur Ain Salmi Abdul Hamid | 141597 | Nurhana Bt Mohamad Tamyiz | 141794 | Mozhiarhasi A/P Sandra Sagrin | 142925 | Dea Yik Hwa | 143003 | Liew Joo Tat | 143096 | Tai Yunn Fang | 143439 | Lee Leng Chea | 143523 | Li Siau Leng | 143635 | Noraziemah Mohamad Noor | 145012 |
Tittle : Processing of Yoghurt
Objective :
This experiment was carried out to: 1. Observe the significant difference between two different yoghurt processing techniques (namely acid and enzyme methods) by determining the physical property and sensory attributes of prepared yoghurt. 2. Provide the practical experience/overview of yoghurt production. 3. Collect, analyse and evaluate the experimental data. 4. Collaborate with companion students both in experiments as well as in documentation of the experiments.
Abstract :
Yogurt is a dairy product produced by bacterial fermentation of milk. This experiment was carried out to compare the effect of two different yoghurt processing techniques on the physical property and sensory attributes of yoghurt. In this experiment, dadih was prepared by acid method and enzymatic method. Eight formulations were used. The first 4 formulations by using acid method while the other four formulations by adding different thickening agent. The pH of dadih produced using the eighth formulation is 6.05 while the o Brix obtained is 17.0. On the other hand, the viscosity is 0.6594. For sensory evaluation, the scores obtained for texture, flavour,
References: : 1. Hamzah, M.M., (1983). ‘Dadih’ processing technology, Teknologi Makanan. 2. Holsinger, V.H. and Kilgerman, K.H. (1991). Application of lactose in dairy foods and other foods containing lactose, Food Technology 3. Parry, R. M., Jr. (1994). Milk coagulation and protein coagulation. In B. H. Webb, A. H.Johnson, & J. A. Alfrod (Eds.), Fundamental of Dairy Chemistry (pp. 612-613). Westport, CT: The Avi Publishing Company. 4. What is carrageenan? 13 March, 2008. Retrieved from htpp://www.wisegeek.com/what-is-carrageenan.htm 5. http://www.cip.ukcentre.com/yoghurt.htm