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

12-2014

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

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, from April to June 2014, with a total of 150 hours completed. The DPTDD mainly processes raw milk into pasteurized and homogenized fresh milk and chocolate milk, as well as production of yoghurt and soft cheese. Aside from the main production line, DPTDD also accepts raw milk for processing into dairy products from other manufacturing plants. On the duration of the practicum, the student gained knowledge on the different processes that dairy products undergo such as homogenization and pasteurization, the use of Clean-in-place (CIP), the analyses performed before and after processing such as clot-on-boiling test, and the different use of equipment such as the filler, homogenizer, and the pasteurizer. All of this acquired knowledge will be a useful tool that can provide the student advantage when it comes to possible career in the future as a food technologist.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2014 F61 /M35

Document Type

Thesis

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