2

WORK DONE

Quality analysis of milk

Quality analysis of water
Problems of bread
Food services and management in shops

QUALITY ANALYSIS OF MILK

Milk reception tests
Milk composition tests
Milk adulteration tests

MILK RECEPTION TESTS

1.TEMPETATURE ON ARRIVAL
Procedure:
100 ml milk sample in beaker
Insert thermometer
Note the reading

MILK RECEPTION TESTS

2.COB TEST
Principle:
Clotting due to dissociation of calcium caseinate salt
Procedure:
10 ml milk sample in test tube
Heat on flame
Observe clotting
Result:
Test is positive if clot forms and negative if no clot.

MILK RECEPTION TESTS

3.APT
Principle:
Ethyl alcohol mixed with milk ppt, occur then it means
acidity is above its optimum range.
Procedure:
10 ml milk sample
10 ml 65% ethyl alcohol
Mix it
Observe presipitation
Result:
If ppt occur test is positive, if no ppt test is negative.
7

MILK COMPOSITION TESTS

1.

pH

DETERMINATION:

Principle:
pH meter reading depends upon potential difference between
two electrodes when in contact with test sample
Procedure:
Calibration of pH meter
Dip in buffer solution of known strength
Rinse with distilled water
Dip in milk sample and note the reading
Result:
pH of milk sample taken is 6.7
8

MILK COMPOSITION TESTS

2. DETERMINATION OF ACIDITY
Principle:
Lactic acid is produced by bacteria is neutralised with NaOH
Procedure:
10 ml milk in flask
0.1 N NaOH in burrette
3 drops of phenophthalein (indicator)
Titrate till light pink color (end point)
Formula:
2.2ml x.1 N x0.009 x100
10ml
Result : 0.019%
9

MILK COMPOSITION TESTS

3.DETERMINATION OF FAT CONTENT
Principle:
Digestion of SNF, fat separation by centrifugal force.
Procedure:
10 ml conc. H2SO4 in butyrometer
11 ml milk sample and 1 ml isoamyl alcohol
Shake till homogenize mixture obtained
Put in Gerber machine
650C, 1100 rpm, for 3 minutes. Note the reading
Result:
Fat content in milk sample ranges 4.5-5.8 %
10

MILK ADULTERATION TEST

1. STARCH ADULTERATION TEST:
Principle:
Dark and blackish green ppt occur if starch is present
Procedure:
5 ml milk sample in petri dish
2 drops of iodine solution
Observe changes
Result :
Color remain same means test is negative.
11

QUALITY ANALYSIS OF WATER

Total hardness
Chlorides
pH

12

DETERMINATION OF TOTAL
HARDNESS IN WATER
Procedure :
Take 50 ml water sample
Add few drops of buffer solution (pH 10)
Add few particles of the EBT (indicator)
Titrate with 0.1 M EDTA solution
Initial color : pink
End point : sky blue
Total hardness = burrette reading x hardness factor (20)
Result:
PSQCA (130ppm) DOCE (100-150ppm)
13

DETERMINATION OF CHLORIDES
HARDNESS IN WATER
Procedure:
Take 25 ml water sample
Add few drops of K2CrO4
Titrate with 0.02 N AgNO3
Initial color : yellowish
End point : brick reddish
Chlorides = burrette reading x chlorides factor(20)
Result :
PSQCA (250ppm) DOCE (60-130ppm)
14

DETERMINATION OF pH OF WATER
Procedure:
Turn on the meter
Wash with distilled water
Calibrate with buffer solution 7 pH
Rinse with water
Dip in sample and note reading
Result :
PSQCA (6.5-8.5) DOCE (6.5-8.5)
15

DETECTION OF THE PROBLEMS OF

BREAD

Ice crushing
Crust too dark
Off-color bread
Tough bread
Crust broken

16

Cont..
ICE CRUSHING IN MIXER:
Decrease life of mixer
CRUST TO DARK:
Oven temperature too high
Excessive sugar or milk
Excessive baking time
Over proofing

17

Cont.
OFF-COLOR BREADS:
Oven too cool
Unclean equipment
BREAD TOO TOUGH:
Excessive mixing
Insufficient amount of water
CRUST BROKEN:
Insufficient proofing
Insufficient liquids
Baking time
18

FOOD SERVICES AND MANAGEMENT IN

SHOPS
VISIT TO SHOPS
I visited 3 branches
I interviewed more than 20 people
Mostly are satisfied with the products
MANAGEMENT:
Very friendly
IMPROVEMENTS:
They must have sitting arrangement
They must have play place
Decoration
Place for generator
19

20