Makng

T
ANALYTICAL METHODS IN BIOPROCESSING

NURUL TAQIAH BT MOHD ISA ANSHARI 55101315169

MOHAMAD AMIRUL BIN RAMLAN 55101315129
MOHAMAD ARIFF BIN ABDULLAH 55101315048
HASSAN AQWA BIN KHAIRUSLY 55101315063
Content
01
A loving cup of
milk contain…

02
Calcium : Builds healthy bones and teeth; maintains bone mass
Protein : Serves as a source of energy; builds/repairs muscle tissue
Potassium : Helps maintain a healthy blood pressure
Phosphorus: Helps strengthen bones and generate energy
Vitamin D : Helps maintain bones
Vitamin B12 : Maintains healthy red blood cells and nerve tissue
Vitamin A : Maintains the immune system; helps maintain normal vision and skin
Riboflavin (B2) : Converts food into energy
Niacin : Metabolizes sugars and fatty acids
( Capretto, 2010 )

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• Tend to contain a good
balance of all the amino acids
that body need (Jane Brown,
2016).
• Protein in milk considered as
complete sources of protein as
they contain all of the essential • Plant proteins are low in certain
amino acids that body needs amino acids (Jane Brown, 2016).
(Campbell, 2013).
• Protein in plant considered to
• Proteins in milk such as meat, fish, be incomplete, as they lack one or more of
poultry, eggs, and dairy, are similar to the the essential amino acids that body needs
protein found in your body (Jane Brown, (Campbell, 2013).
2016). ‘substrate’ amino acids derived from
• Plant protein sources, such
animal based proteins are more readily
as beans, lentils and nuts are
available for protein synthesizing reactions
somewhat compromised by their
in the body which allows them to operate
limitation of one or more amino
at full tilt (Campbell, 2013).
acids (Campbell, 2013).
• Milk protein have potassium, • Plant proteins have Beta-
Vitamin B12, Vitamin D, carotene, dietary
fiber, Vitamin C, Vitamin
Vitamin A and phosphorus. E, folate, Iron, magnesium
and calcium

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 CREAM CHEESE YOGURT

CREAM

ICE CREAM BUTTER

PUDING

CHEESE

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history

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10
10 000 BC:
The “agricultural revolution” occurred transmuting societies from
nomadic tribes to those who settled in communities. With this
came domesticated animals and the ingenuity for people to utilize
by-products such as milk.

10,000-6000 years ago:

Neolithic farmers in Britain and northern Europe commence
milking cattle for human consumption
1700- 63 B.C. :
the old testament refers to a ‘land which flowed with milk and
honey’ some twenty times. In all. The bible contains some fifty
references to milk and milk products.”
460- 370 B.C. :
Hippocrates used raw milk to
rejuvenate patients from disease.
In archaic Egypt, milk and other
dairy products were reserved for
royalty, priests and the very
affluent.
By the 5th century AD, cows and
sheep in Europe were prized for
their milk (Molland, 2017) 11
In 14th
century:
cow’s milk became
more popular than
sheep’s milk. European
dairy cows were
brought to North
America in the early
1600s.

1800s :
Cheap, swill milk was produced in the
1800s in order to increment profits.
These milk producing cows were
victualed distillery waste instead of
their normal diet of green pasture.
50% of those who drank this milk died
(Anonymous, 2017)

Louis Pasteur, a French microbiologist, conducted the

first pasteurization tests in 1862.
In 1884, the first milk bottle was invented in
Incipient York State. (Molland, 2017)

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1899:
Auguste Gaulin, a
Frenchman changes the
physical and chemical
properties of milk.
Gaulin’s invented an
emulsifying or
‘homogenizing’ machine,
that broke milk’s fat
globules into a smaller,
more uniform size that
resisted separation and
rising. (Nemet, 2002)

In the 1930s:
milk cans were replaced with
large on-farm storage tanks, and
plastic coated paper milk cartons
were invented, which allowed for
wider distribution of fresh milk.
(Anonymous, 2007 )

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1987:
the FDA mandated pasteurization of all milk and milk products
for human consumption (Robert, 1994)

1990:
the use of genetically modified milk is approved
FDA approves “cloned” milk. (Schmid, 2003)

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15
Dutch girl Milk Industries Bhd. (doing
enterprise as Dutch lady Malaysia) (MYX:
3026) is a producer of cow milk and
dairy products in Malaysia since the
1960s. Dutch lady Milk Industries Berhad
is certainly one of among outstanding
listed company in Malaysian stock
exchange (Bursa Saham Malaysia)
(anonymous, 2015).
It was formerly under Royal Friesland
foods, a Netherlands-based totally
multinational cooperative. Dutch lady
Malaysia is presently a subsidiary of
FrieslandCampina, which was formed in
December 2008 because of the merger
among FrieslandCampina.
Royal FrieslandCampina is a
multinational that produces and
markets natural, nutritious and high-
quality dairy products and ingredients.
Taste, health, convenience and
reliability are key characteristics (
Dutch lady Milk Industries Berhad
engages inside the manufacture and
distribution of sweetened condensed
milk, milk powder, dairy products, and
fruit juice drinks basically in Malaysia.
It sells infant formulation, growing-
up milk, powdered milk, condensed
milk, UHT milk, sterilized milk,
pasteurized milk, cultured milk,
Yoghurt, and fruit juice beverages.
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1963 - Dutch Lady Malaysia started as Pacific Milk
Industries (Malaya) Sdn Bhd where it was commissioned to
produce sweetened condensed milk in its Petaling Jaya
factory It was Friesland Foods's first product facility based
outside of the Netherlands

1968 - Pacific Milk Industries

(Malaya) became the first milk
company in Malaysia to be listed on
theStock Exchanges of Kuala Lumpur
and Singapore.

1975 - The company changed its name to

Dutch Lady Baby Industries (Malaya)

1983 - Introduce new products into the

Malaysian market-sterilised milk were locally
produced and sold in plastic bottles.

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 1988 - Fruits yoghurt and growing up milk
were introduced into the market

2000 - The
company changed
again its name to
Dutch Lady Milk
Industries Berhad

2003 -New corporate tagline ‘Get Ready for Life’ to profile vitality
through healthy lifestyle and activities-Dutch Lady upgrade the
ISO 9001:1994 certification to ISO 9001:2000 standard
2011 - Dutch Lady Malaysia was reported as
the market share leader in the growing up
milk segment-with the Dutch Lady brand
holding 40% of national market share.
Reported to be an achieve its RM1 billion
sales target for 2013 19
•In 1995 , Dutch Lady Milk Industries
Berhad obtained certification under
the ISO 9001 standards, which
assures customers of the stringent
systems needed to produce quality
products.

•In 2006, we were awarded

the ISO 14001:2004
Environmental Management
System (EMS), a systematic
management approach to the
environmental concerns of the
organisation.
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We also achieved the OHSAS 14001:2004 in 2006, which
helps to eliminate work-related injuries, disabilities, ill health,
diseases, near-misses and fatalities.

All our processing and packaging

plants have earned the Hazard
Analysis and Critical Control
Point (HACCP) certification.

In 2014, Dutch Lady Malaysia was awarded the FSSC

22000 Food Safety Management System. 21
PRODUCTION 22
 PASTEURISED

UHT

STERILISED

23
24
 Rearing (Cow Grazing)
• Cow in some dairy farm eat fresh
grass (grazing), silage (conserved
forage) or feed grain (Jordan,
2007a).
• Cows provided with a fresh
paddock of grass after milking in
the morning and during in the
evening (Anonymous, 2015b).
• Cows spend about 8 hours eating,
8 hours chewing their cud
(ruminating) and 8 hours sleep
(Anonymous, 2015a).
• During rearing process, dairy
farms utilize the antibiotic and
growth of hormone to decrease
the infection diseases that the
cow will get and to increase the
cow’s milk production (Jordan,
2007b).
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• Cows normally harvested at least
twice a day.
• Milking will take about 5 minutes for
one cow depends on type of machine
and amount of milk produced from
the cow.
• Most dairy farms have enough
machines to milk more than 20 cows
at one time (Anonymous, 2011a).
• Milking machines creating a pulsating
vacuum around teat like mimic the
young calf and cause milk to be
released from the udder (Anonymous,
2011b).

• Milk storage silos or vats are

refrigerated and come in variety of
sizes and shapes.
• Milk usually stored at 39 degrees
Fahrenheit or colder for not more than
48 hours (Anonymous, 2011c).
• Silos and vats are agitated to make sure
that the milkfat do not separate from
milk and entire volume inside the tank
remains cold (Anonymous, 2011d).
• After collected the milk, the stainless
steel pipes and storage silos are cleaned
before farmer milks again and repeated
like a cycle (Anonymous, 2011e).
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 Transportation
• Milk collected from dairy
farm for 24 or 48 hours
intervals (Anonymous,
2011a).
• To keep the milk cold, the
tankers used heavily
insulated and special
stainless steel bodies.
• Milk tanker drivers
• Milk is then transported to authorized the milk graders
the factory area and stored in and qualified to evaluate
refrigerated vats for further milk prior to collection
processes. (Anonymous, 2011b).

Lab Testing • Samples of milk are taken from farm

vats prior and bulk milk tanker to
• Milk will be rejected if does collection (Anonymous, 2011c).
not meet the standard • Samples are tested for temperature and
qualities (Anonymous, antibiotics before the milk go through
2011e). to the next processes.
• This is because most farmers • Farm milk samples are tested for bulk
are paid based on the milk cell count, bacteria count, protein
composition and quality of and milkfat (Anonymous, 2011d).
their milks.

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 Homogenization
Processing • Involves pushing raw milk
through an atomizer to form
Pasteurization small particles to disperse
• Involves heating every particles uniformly throughout the milk.
of milks (usually at below • To stop the fat from floating to
100℃) to extend the shelf-life of top of container.
milk for a few days (Castle, • This process also to prevent the
1992a). creams from forming a layer or
• For milk, it is either at 72℃ for separated out by breaking up the
15 seconds or at 63℃ for 30 oil droplets in milk (Castle,
minutes, temperature and time of 1992d).
heating process (Castle, 1992b) • This ways can keep the milk
• The milk preserved by the longer in shelf-life.
destruction of heat-sensitive
micro-organisms and
inactivation of enzymes (Castle,
1992c).
• Even though, this will cause the
changes in sensory
characteristics and nutrition
value of the milk.

Separation
• Involves spinning milk through
a centrifugation process to
separate the cream from milk
(Anonymous, 2011a).
• To provide desired far content
for different types of milk
produced, the remaining milk
and cream are remixed
(Anonymous, 2011b).
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Packaging
• Milk travels through
pipes to the automatic
packaging machines
which is fills and seals
the milk into plastic jugs
or paper cartoons
(Anonymous, 2011a).
• A date also is printed on
each surface of them to
give detail information
about the nutrition value
of milk for customers
guideline and to show
how long the milk will
stay fresh (Anonymous,
2011b).
• After the packaging process, the
Selling milk is finally ready to be sell to
the customers at any markets
(Anonymous, 2011c).
• It is stored in a big
refrigerated room
until it is delivered
to stores or markets
to be sold
(Anonymous,
2011d).

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 director
The description and
function of the milk
Editor and design
Information on the
milk manufacturer

Information
seeker management
The history of the milk
The processes involved
to produce the milk 31
• Pajor, E. A., Rushen, J., & de Passile, A. M. (2000).
Cow conford, fear and productivity. In proceeding
from the Dairy Housing and Equipment Syestem,
Camp Hill, PA, February 1-3, Ithaca, NY: Natural
Resource, Agriculture, and Engineering Service.
• Frank, G. (2001). Milk production costs in 2000 on
selected dairy farms. Madison: University of
Wisconsin.
• Dairy freestall housing and equipment handbook
(7th ed.). (2000). [Publication MWPS-7]. Midwest
Plan Service.

32
References

• 10 Incredible Benefits Of Milk [2017] [Online] [28 May

2017] Available at World Wide Web:
https://www.organicfacts.net/health-benefits/animal-
product/milk.html
• Difference Between Plant Protein and Animal Protein
[2010] [Online] [29 May 2017] Available at World Wide
Web:
http://www.differencebetween.net/science/health/diffe
rence-between-plant-protein-and-animal-protein/
• Animal vs. Plant Protein [2013] [Online] [29 May 2017]
Available at World Wide Web:
http://nutritionstudies.org/animal-vs-plant-protein/
• Animal vs Plant Protein – What’s the Difference? [2016]
[Online] [30 May 2017] Available at World Wide Web:
https://authoritynutrition.com/animal-vs-plant-protein/
• Animal Protein Vs Plant Protein [2016] [Online] [4 June
2017] Available at World Wide Web:
http://www.acsh.org/news/2016/08/24/animal-protein-
vs-plant-protein-do-we-have-to-choose
• Jordan. How Milk Gets from the Cow to the Store. [Online]
Available from:
http://milk.procon.org/view.resource.php?resourceID=000658
[Accessed 4th April 2008].
• Parmalat, Australia. How Milk is made. [Online] Available from:
http://www.parmalat.com.au/info-center/the-truth-about-
milk/ [Accessed 3rd June 2007]
• R. Castle, Hampshire .Small-scale of Food Processing. [Online]
Available from:
http://www.fao.org/Wairdocs/X5434E/x5434e00.htm#Conte
nts [Accessed 9th May 2000]
• Background study of Dutch lady company. [Online] Available at:
https://www.dutchlady.com.my/index.php [Accessed 1 June
2017] 33
.