Yogurt is a food product that is produced by bacterial fermentation of milk. This process of producing yogurt is carried out by bacteria Lactobacillus bulgaricus and Streptococcus thermophiles and strains of Lactobacillus acidophilus and Bifidobacteria usually referred to as starter cultures. Lactose in milk undergo fermentation by the starter cultures. The starter culture react with milk protein to give off lactic acid which converts the milk to yogurt. Apart from milk and cultures yogurt are also made with various ingredients including sweeteners, fruits, stabilizers and flavors (Tamime and Robinson, 1999).
There are various kinds of yogurt based on chemical and physical nature, flavor and production style. The chemical nature of the yogurt
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It is permitted to set in the vessel it is sold in and not stirred. Thus the incubation and cooling occur in the package. It can be eaten plain or used in recipes (Weerathilake, et al., …show more content…
Greek-style yogurt mostly hold up perfectly when heated than usual yogurt, making it ideal for cooking. It is also known as Mediterranean-style yogurt and is regularly utilized for dips, for example, Tzatziki. A set-style yogurt with 6% M.F. makes a good alternative for Greek-style yogurt (Weerathilake, et al., 2004).
The conditions in which the yogurt is produced determines the quality of the yogurt.
The standard utilized to determine the quality of the product includes physical, microbiological, chemical and nutritional characteristics of the product. It is critical to monitor all the stages of the production process from the receiving of raw material to the packaging and storage of the end product to ensure high quality products (Tamime and Robinson, 1999).
A constructive environmental monitoring system such as Hazard Critical Control Point (HACCP) is designed and implemented to monitor and prevent microbiological hazards and contamination. Environmental monitoring systems are intended to increase shelf life, safety of food and product quality which can be directly or indirectly affected by environmental
While the tube for specimen Cb turned a tannish white in the lower half of the tube while the top stayed the lavender inoculated tube color. Do to this evidence I determined that both specimens Ca and Cb cannot use the process Casein hydrolysis or Casein coagulation due to lack of soft or firm curds in both tubes. Since there was no casein curds formed, I concluded that specimens Ca and Cb also cannot perform the process of proteolysis. My conclusion is supported by the fact that there was no clearing of the medium. I have also determine that neither of my organisms can make the enzymes rennin, proteolytic or even proteases. I know my specimens cannot produce proteases due to the fact that there was no blue coloring in the tubes which means that the byproduct Ammonia was not produced to increase the pH. Since neither of my specimens can make these enzymes, I concluded that my specimens cannot break down lactose or casein. Although I did learn that specimen Cb can reduce litmus due to the evidence that the lower part of the tube turned a tannish white color with a purple ring at the top. This color change from a purple to a white means that the litmus was reduced turning it clear and leaving the white of the milk to show. Finally I know that specimen Ca cannot reduce litmus due to the fact that the tube had no change in
TCBY has been a frozen treats product innovator from the day its first shop opened in Little Rock, Arkansas in 1981. The great-tasting, low-fat frozen yogurt concept received an enthusiastic response from an increasingly health-conscious public. Its trendy new product propelled the company to the forefront of franchising, and was the ‘first in a long line of ground-breaking menu items that anticipated consumer preferences and continually refreshed the TCBY concept’ (Conlin 2001, p. 133). But TCBY products are just one of the reasons that thousands of operators have concluded that a TCBY franchise is the preferred opportunity in branded frozen treats, and a dynamic partner in any co-branded concept. However, TCBY is facing a lot of problems, both internal and external, during the difficult period from the late 1980s to the early 1990s, especially the problem with its franchising system. The purpose of this report is to provide a comprehensive situation analysis of TCBY, with special reference to its franchising system, and identify several concerned issues of TCBY and its franchisees, and how these issues have negatively affected the relationship between them. Furthermore, this report also provides three recommendations in the attempt to diminish these concerned issues and better maintain the relationship between TCBY and its franchisees, and most importantly, help TCBY to increase the company’s performance and achieve their strategic goals in the next few years.
To ensure that all food meets consumers expectation in terms of nature, substance and quality and is not misleadingly presented
The best time to use this mask is in the evening because this way your skin gets about 12 hours to heal before it is exposed to the sun. Moreover, I don’t fancy the idea of walking around smelling like fruit yoghurt, so nighttime use works for me.
...e of bacterial contamination of raw materials subject to environmental pollution, sterilization is not complete, improper storage methods and unsanitary operations.
For this assignment, I have decided to focus on what makes a good quality
Many types of microorganism that is used for the making of cheese. These microorganism are used to acidify the milk. The acidifying milk is a very good condition for the curd and whey to be easily separated. At this condition, the growth of any bacteria in the cheese can be
NO 1: If needed comes about not flourished then Fruit frozen yogurt will be served in assortment or specific flavours such are.
One of the questions people may ask is does a label indicate the quality of a dietary supplement product. It is difficult to determine the quality of a dietary supplement product from its label but, the degree of quality control depends on the manufacture, the supplier, and others in the production process. In 2007, the FDA issued good manufacturing practices for dietary supplements, also a set of requirements and expectations by which dietary supplements must be manufactured, and prepared and stored to ensure quality. Manufacturers are now expected to guarantee the identity, purity, strength, and composition of their dietary products. For example, the GMP‘s aim to prevent the inclusion of the wrong ingredients, not to mention the addition of too much or too little of a dietary ingredient, increases the possibility of contamination, pesticides, heavy metals such as lead, bacteria, etc., and the improper packaging and labeling of a product. Another question is are dietary supplement standardized? Standardization is a process that manufactures may use to ensure batch to batch consistency of their products. In some cases, standardization involves identifying specific chemicals known as markers that can be used to manufacture a consistent product. The standardization process can also provide a measure of quality control. Dietary supplements are not
What is fermentation? In biochemical term, Standbury (1984) defined fermentation as the catabolism process of organic compound which generate energy. This fermentation process has been used in a lot of fields, such as food preservation, biomass, enzyme production, waste management, antibiotics etc. it is true that nowadays, fermentation products cannot be separated with our life, especially fermented food. The development of fermentation industry started before 1900 with the production of fermented beverages and food (Standbury, 1984). Some famous products of fermentation products are bread, cheese, yoghurt, and many more.
Therefore, the attention has been drawn from quantity of food to quality and safety. A gap between food demand and safe food supply becomes an urgent issue to be solved, which also affects global food market and food security.
We commonly view quality as a physical property of our product and therefore see our task as producing a product that meets these physical characteristics.
A SWOT analysis of the food control system in Bahrain revealed that certain strengths and weaknesses are inherent in the system. In addition to the weaknesses and the strengths, there are threats that would negatively affect the system if not prevented or brought under control. Nevertheless, the there are opportunities available for responding to the threats, making the Bahrain food control systems more efficient and effective. It is therefore important that some or all of these strengths, opportunities, threats, and weaknesses are reviewed. Conspicuous among the weaknesses is the fact that limited resources are available for the agencies and the personnel employed in the Bahrain food control system. Related to lack of resources is the lack of skills and competencies in applying modern techniques, more so in microbiological and chemical analysis. The second weakness of the Bahrain food control system is that most of the laws and regulations on food safety and control are not based on risk- or science-based analysis. In other words, the laws could be outdated and irrelevant in comparison with the latest mechanisms by which pathogens and other contaminants affect foodstuffs (Nestle, 2007). Furthermore, Bahrain lacks the technical expertise or competent enough personnel who could assess the effectiveness and the applicability of their food control laws.
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).