A Specification of Food Manufacture
Beijing University of Agriculture and
Harper Adams University College
Food Quality with Retail Management
Module Title:
Food Processing, Preservation and Packaging
Assignment Title:
A Specification of Food Manufacture
Module Tutors: Tan Feng, Lorna White
BUA ID: 201021021201
HAUC ID: 11222000
Word Count: 2480 words
Date of submitted: 1st March
Content Summary 2 1.0 Introduction 3 2.0 The composition and characteristics of yogurt 4 2.1 My opinion on judgments of the yogurt quality 4 3.0 The evaluation of raw material with description and justification of food ingredient 4 3.1 The identification of packaging material and describe the forming process of the container 6 4.0 The flowchart of food processing and packaging 7 4.1 The description of the objectives and manipulations of each section and relatives principles 7 5.0 Three quality issues 11 6.0 The limitation of yogurt and the scheme of product 13 Conclusion 14 References 15
Summary
This report is going to make a whole process summarization and analysis of yogurt processing, packaging and preservation. In the first, the report generally describes the development situation of yogurt and introduces the Yili yogurt approximately. Then, the report starts to make analysis about yogurt in many sections, including the composition and characteristics of yogurt by sensory analysis, the judgments of yogurt quality according to standard, the evaluation of raw material with description and justification of food ingredient (including raw milk, lactic acid bacteria, Food Additives, nutrition and so on), identify the packaging material and the description of the forming process of container, the flowchart of both yogurt processing and packaging (the objectives and manipulations of each section will be described step by step). After that, there are three quality issues are put forward to be solved, incompletely fermented of yogurt, wrong preservation ways and packaging
Harper Adams University College
Food Quality with Retail Management
Module Title:
Food Processing, Preservation and Packaging
Assignment Title:
A Specification of Food Manufacture
Module Tutors: Tan Feng, Lorna White
BUA ID: 201021021201
HAUC ID: 11222000
Word Count: 2480 words
Date of submitted: 1st March
Content Summary 2 1.0 Introduction 3 2.0 The composition and characteristics of yogurt 4 2.1 My opinion on judgments of the yogurt quality 4 3.0 The evaluation of raw material with description and justification of food ingredient 4 3.1 The identification of packaging material and describe the forming process of the container 6 4.0 The flowchart of food processing and packaging 7 4.1 The description of the objectives and manipulations of each section and relatives principles 7 5.0 Three quality issues 11 6.0 The limitation of yogurt and the scheme of product 13 Conclusion 14 References 15
Summary
This report is going to make a whole process summarization and analysis of yogurt processing, packaging and preservation. In the first, the report generally describes the development situation of yogurt and introduces the Yili yogurt approximately. Then, the report starts to make analysis about yogurt in many sections, including the composition and characteristics of yogurt by sensory analysis, the judgments of yogurt quality according to standard, the evaluation of raw material with description and justification of food ingredient (including raw milk, lactic acid bacteria, Food Additives, nutrition and so on), identify the packaging material and the description of the forming process of container, the flowchart of both yogurt processing and packaging (the objectives and manipulations of each section will be described step by step). After that, there are three quality issues are put forward to be solved, incompletely fermented of yogurt, wrong preservation ways and packaging