INTRODUCTION To produce milk without some bacteria it is impossible. Therefore to prevent multiplication of the bacteria that have gained access efforts should be made- This can be done by cooling the raw milk. This process is known as chilling of milk.It is very importance specially when there is considerable time lapse between production and pasteurization. Also when it is transported to long distances the milk is cooled. Quality control has gained a major importance in dairy industries.
Follow the following instructions for the preparation of milk: · Boil water and put in the bottle. The amount of water is proportional to the amount of milk you prepare for your baby. · With the measuring tape you will find in the milk box put inside the bottle the amount of milk attributable to water loading. The ratio is different for each company, but today the majority of companies have adopted the analogy a scoop for each 30 ml of water. · Do not use the tape if it is damp.
The product chosen is cream cheese from dairy based company. In this case, cream cheese is a type of soft, spreadable texture, and mildly acidic soft cheese that made from the mixture of milk and fat. It is usually manufactured by the coagulation of cream or mixture of milk and cream by acidification with starter culture and is ready for consumption after the manufacturing process is complete (Guinee et al., 1993). The general processing line for cream cheese is shown as below: The process is started with the mixing of raw milk and cream at certain ratio until the percentage of milk fat on a water-free basis is more than 65%. Then, the mixture is homogenised by using homogenizer to break down fat molecules in milk so that they resist separation.
• Carefully decant the solvent solution from the drying agent through the funnel into the flask. Rinse the Erlenmeyer flask with about 10 ml of solvent and pour the solvent through the funnel, too. Remove the funnel, add two or three boiling chips and reattach the thermometer and adapter to the still pot. • Discard the magnesium sulfate remaining in the Erlenmeyer flask by dissolving it in tap water and pouring the solution down the drain. • Before beginning the distillation, weigh a clean, dry 1 narrow mouth screw cap bottle on a balance.
Carefully pour the oxalic acid crystals into the funnel. 10. Use the wash bottle with deionised water to transfer all the oxalic acid crystals from the glass beaker to the funnel. 11. Rinse out all the oxalic acid crystals with the wash bottle from the funnel in the volumetric flask.
The muddy juice is filtered and the filtrate and clarified juice are blend and sent through ceramic filters. The filtrate is heated to 207 to 210 F (97 to 99 C), then fed in to the second carbonation tank. Once the second carbonation is complete, (pH = 8.7 – 8.8, 208 F or 98 C), the juice goes to the collection and is then again filtered. The process is shown in the picture; 3.4 Experimental procedure: The procedure to carryout laboratory carbonation test has been described in detailed by Moodley (2001). The basic procedure was as follows: • The required amount of lime was added, as a 10% milk of lime solution (mass/mass), to melt with stirring at 80 C. • After the samples was mixed for 5 minutes, the carbonation reaction was initiated by introducing carbon dioxide in to the reaction vessel.
On the other hand, white solid paracetamol, 100ml beaker, and 15ml of hot water, 20ml warm water, and water bath were used for the recrystallization purification technique. Evaporating dish, cold water, stirring rod, watch glass, small beaker, oven, cotton wool, and tissue were also employed in the recrystallization purification method. Method Recrystallization purification technique A portion of crude paracetamol sample was transferred into a 100ml beaker. To it, 10ml of hot water was added to dissolve it. Cotton wool was placed into the funnel; this was followed by pouring hot water onto the cotton wool before filtering the dissolved paracetamol crude solution to remove any insoluble materials.
They explode since there are still extra carbon dioxide at the top of the container, when shaken, the fizzy drink mixes with the carbon dioxide at the top and other small bubbles stay on the walls of the container. When opened, the gas try to escape from the bubbles in the soda, shooting the soda up. This is
(76.8μm) The product was analyzed periodically during storage for parameters like moisture, acidity, water activity, colour, TBARS, FFA, Browning Index etc. The kinetics of quality changes w.r.t carotenoid degradation was studied using zero order and first order reaction kinetics. 4.1. Physico-chemical analysis of avocado milk shake powder The initial analysis of avocado milk shake powder showed acidity 0.171±0.01 (% lactic acid), water activity (0.253), pH (6.0±0.1), FFA (2.6508 5% oleic acid),TBARS (0.025), browning index (0.23) and carotenoids (33.174mg/100gm). The colour values i.e.
 In 1999, it was awarded the "Best of all" Rajiv Gandhi National Quality Award.  Adding to the success, Dr. Madan Mohan Kashyap (faculty Agricultural and Engineering Department, Punjab Agricultural University Ludhiana), Dr. Bondurant (visiting faculty) and Dr Feryll (former student of Dr Verghese Kurien), visited the Amul factory in Gujarat as a research team headed by Dr. Bheemsen & Shivdayal Pathak (ex-director of the Sardar Patel Renewable Energy Research Institute) in the 1960s. A milk pasteurization system at the Research Centre of Punjab Agricultural University (PAU) Ludhiana was then formed under the guidance of Kashyap. The technological developments in Gujarat have subsequently spread to other parts