Food science and technology practicum at Dairy Products and Technology Development Division, Animal and Dairy Science Cluster, College of Agriculture, University of the Philippines Los Baños College, Laguna

Date

4-2014

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ara Fatima C. Algar

Abstract

The practicum was conducted at Dairy Products and Technology Development Division (DPTDD), Animal and Dairy Science Cluster, College of Agriculture, University of the Philippines Los Baños. Within the months of May, June and July 2013, a total of 150 hours was completed. The DPTDD processes raw milk into pasteurized and homogenized fresh milk, chocolate milk, soft cheese, and yoghurt. Aside from these, the company also accepts toll processing from other manufacturing plants. The student acquired knowledge in processing the said products and learned different milk quality control techniques including clot-on-boiling test, lactometer test, and titratable acid test. The student also learned the use of Clean-in-place (CIP) and different equipments like pasteurizer, homogenizer, filler, and freezer in dairy processing. These acquired knowledge provided the student an advantage for her possible career as a food technologist in the future.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2014 F61 D67

Document Type

Thesis

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