Research internship in Nestlé Philippines Inc.-Cabuyao factory and a study on the prebiotic potential of sago (metroxylon sagu rottb.) starch on the growth of lactic acid bacteria in yogurt

Date

6-2016

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Sheba Mae M. Duque

Abstract

The research internship was divided in two parts. The first part was spent at Nestlé Philippines Incorporated in Brgy. Niugan, Cabuyao, Laguna to acquire first hand experience in working in a large scale food manufacturing company. The trainee was assigned in the Chemistry and Microbiology Sections of the company. In the Chemistry section, different laboratory techniques were learned such as analysis of pH, water activity, protein and Vitamins A and C analyses. In the Microbiology Section, knowledge in analyzing probiotic content in infant formulas was gained. For the second part, using the knowledge and skills acquired during the internship at Nestlé, the trainee conducted a study on the prebiotic potential of sago starch, using different concentrations (0%, 1%, 2%, 3%, 4%, and 5%), on the growth of lactic acid bacteria in yogurt for a period of 4 weeks. Results showed that there is a peak in the growth during week 2 and microbial counts started decreasing in week 3. This trend caused the general decrease of pH and increase in %TTA of the samples.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2016 A127 /M46

Notes

Major in Crop Biotechnology

Document Type

Thesis

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