Whey Beer Flow Diagrams Lab Report

1709 Words7 Pages
CHAPTER 3
MATERIALS AND MATHODS
The experiment “Manufacture of Whey Beer” will be carried out in the lab of Department of Food Technology Guru Jambheshwer University of Science and Technology, Hisar Haryana. Details of experimental techniques to be employed during the course of work are given under the following heading:
1. Procurement and collection of ingredients.
2. Formulations.
3. Flow Diagram adopted for manufacturing control & experimental Whey beer.
4. Detailed procedure for manufacturing control & experimental Whey beer.
5. Physico-chemical analysis of control and experimental Whey beer.
6. Rheological analysis of control and experimental Whey Beer.
7. Organoleptic analysis of control and experimental Whey beer.
8. Microbiological
…show more content…
Plate count agar was filled in each Petri dish and incubated at 35oC for 48 h ± 2h. After incubation colonies were counted manually and results were expressed as cfu/ml.
PCA (Plate Count Agar) Preparation 23.5g of PCA powder was suspended in 1000ml distilled water and boiled to dissolve the medium completely. It was then sterilized by autoclaving at 15 psi pressure (121oC) for 15 minutes

Yeast and Mold Count - Chloramphenicol Agar (YC Agar) was used for yeast and mold growth. Yeast and mold counts were calculated following the FAO method described by Valerie et al. (2001). Serial dilution (10-1 to 10-6) of the fruit samples was made and 1 ml portion of each of these dilutions was pour onto separate plates of YC Agar by spread plate method. Petri dishes were incubated in the dark at 22-25oC for 5 days. Colony count was done manually and results were expressed as cfu/g.
Chloramphenicol Agar (YGC Agar) (ISO 7954): For Saccharomyces lactis.
Principle: Yeast Extract provides basic nutrients. Glucose acts as carbon energy source. Chloramphenicol inhabits bacterial growth and agar is the solidifying

More about Whey Beer Flow Diagrams Lab Report

Open Document