VIETNAM NATIONAL UNIVERSITY - HCMC

INTERNATIONAL UNIVERSITY
School of Biotechnology – Department of Food Technology

Laboratory manual
PRACTICE IN DAIRY PRODUCT
TECHNOLOGY
BTFT451IU

Instructor: MSc. Nguyen Thi Huong Giang

Teaching Assistant: BEng. Nguyen Thanh Nhi

Ho Chi Minh City, 2024

 Contents
LAB PROGRESS ...................................................................................................................... 3
LABORATORY 1 ..................................................................................................................... 4
RAW MILK QUALITY CONTROL ........................................................................................ 4
1. Introduction ........................................................................................................................ 4
2. Objective ............................................................................................................................ 4
3. Method ............................................................................................................................... 4
3.1.1. The methylene blue reduction test (MBRT) ............................................................. 4
3.1.2. Clot-on-boiling test ................................................................................................... 5
3.1.3. Alcohol test ............................................................................................................... 6
3.1.4. Measurement of density............................................................................................ 7
3.1.5. Acidity .................................................................................................................... 10
4. Questions .......................................................................................................................... 11
5. References ........................................................................................................................ 12
LABORATORY 2 ................................................................................................................... 13
HEAT TREATED PRODUCT QUALITY CONTROL AND COAGULATION OF
CASEINS ................................................................................................................................. 13
1. Introduction ...................................................................................................................... 13
2. Objective .......................................................................................................................... 13
3. Methods ............................................................................................................................ 13
3.1. Thermal treatment procedure ................................................................................ 13
3.2. Turbidity test ......................................................................................................... 13
3.3. Sensory analysis - Triangle test ............................................................................ 14
4. Questions .......................................................................................................................... 16
5. References ........................................................................................................................ 17
LABORATORY 3 ................................................................................................................... 18
MAKING DAIRY PRODUCTS ............................................................................................. 18
1. Yoghurt............................................................................................................................. 18
1.1. Recipes for each group.......................................................................................... 18
1.2. Procedure .............................................................................................................. 18
2. Ice cream .......................................................................................................................... 18
2.1. Recipes for each group.......................................................................................... 18
2.2. Procedure .............................................................................................................. 18
3. Soya milk.......................................................................................................................... 20

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 3.1. Recipes for each group.......................................................................................... 20
3.2. Material ................................................................................................................. 20
3.3. Procedure .............................................................................................................. 21
4. Report ............................................................................................................................... 21
LABORATORY 4 ................................................................................................................... 22
DAIRY PRODUCT EVALUATION ...................................................................................... 22
1. Sensory evaluation .......................................................................................................... 22
2. Materials ........................................................................................................................... 22
3. Procedure .......................................................................................................................... 22
3.1. Yoghurt – triangle test (yoghurt of pasteurized and sterilized milk) .................... 22
3.2. Yoghurt – Different from control ......................................................................... 23
3.3. Ice cream – Different from control ....................................................................... 23
3.4. Plant based milk - Soya milk - Different from Control ........................................ 23
3.5. pH determination .................................................................................................. 23
4. Questions .......................................................................................................................... 23
5. References ........................................................................................................................ 24
APPENDIX 1 ........................................................................................................................... 25
EVALUATION METHOD ..................................................................................................... 25

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 LAB PROGRESS

Week Task
1 Raw Milk Quality Control
2 Heat Treated Product Quality Control and Coagulation Of Caseins
3 Making Dairy Products (yoghurt & ice cream)
4 Dairy Product Evaluation

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 LABORATORY 1
RAW MILK QUALITY CONTROL

1. Introduction
Quality control of raw milk is necessary for a good safe dairy product.

2. Objective
This lab work helps students to understand how to control raw milk quality using simple and
basic methods like Alcohol Precipitation Test (APT), Clot-on-boiling (COB) test, acidity test,
pH test, etc.

3. Method
3.1.1. The methylene blue reduction test (MBRT)
Principle
The length of time milk takes to decolorize methylene blue is a good measure of its bacterial
content and hence of its hygienic quality. This time period is governed primarily by the activity
of the reducing bacteria present in the milk plus the oxygen content. When the oxygen has been
utilized the methylene blue is reduced, changing in color from blue to white.

Materials
− 3 milk samples coded 1, 2, and 3
− Two water baths
− Sterilized test tubes with caps
− Test tube racks
− Methylene blue solution (0.5% w/v in water)

Procedure
− Shake milk sample evenly before taking sample.
− Take 10 ml of milk sample into a sterile test tube.
− Add 1 ml of methylene blue solution to each test tube.
− Do in duplicate.
− Close the tubes with sterilized caps and mix the samples well.
− Carefully place them in a test tube rack dipped in a water bath maintained at 37 ± 1oC.

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− Record this time as the beginning of the incubation period. Decolorization is considered
complete when only a faint blue ring (about 5 mm) persists at the top.
− Record the results - During incubation, observe color changes as follows:
+ If any sample is decolorized on incubation for 30 minutes, record the reduction time as
MBRT - 30 minutes.
+ Record such readings as reduction times in whole hours. For example, if the color
disappears between 0.5- and 1.5-hour readings, record the result as MBRT - 1 hour;
similarly, if between 1.5 and 2.5 hours as MBRT - 2 hours and so on.
+ Immediately after each reading, remove and record all the decolorized samples and
then gently invert the remaining tubes if the decolorization has not yet begun.
For control tubes:
− Include two control tubes with each batch consisting of:
+ 10 ml of milk and 1 ml of methylene blue solution (a)
+ 10 ml of milk and 1 ml of water (b)
− Dip both tubes in boiling water for 3 minutes to destroy the natural reduction action of the
milk.
− Compare the sample tubes with (a) to determine when decolorization begins and with (b) to
determine when it is complete.
Interpretation of results:
Time takes to decolorize milk Grade
< 30 minutes Very bad
30 minutes to 1 hour Bad
1 to 2 hours Poor
2 to 4 ½ hours Fair
>4 ½ hours Good

3.1.2. Clot-on-boiling test

Principle
When milk is stored for a ‘long time’ at ambient temperature, the increased acidity will reduce
the heat stability of milk. The clot-on-boiling test is used to determine whether milk is suitable
for processing, as it indicates whether milk is likely to coagulate during processing (usually
pasteurization).
It is performed when milk is brought to the processing plant—if the milk fails the test it is

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 rejected. The test measures the same characteristics as the alcohol test but is somewhat more
lenient (0.22 to 0.24% acidity, as opposed to 0.21% for the alcohol test). It has the advantage
that no chemicals are needed. However, its disadvantage is that at high altitude milk (like all
liquids) boils at a lower temperature and therefore the test is even more lenient.

Materials
− 3 milk samples coded 1, 2, and 3
− One boiling water bath
− Test tubes
− Timer

Procedure
− Place about 5 ml of milk in a test tube (the exact amount is not critical) and place the test tube
in boiling water for 5 minutes.
− Do in duplicate.
− Carefully remove the test tubes and examine for precipitation. If there is clotting, coagulation
or precipitation, the milk has failed the test. Heavy contamination in freshly drawn milk cannot
be detected, when the acidity is below 0.20-0.26% lactic acid.

3.1.3. Alcohol test

Principle
The test is quick and simple. It is based on instability of the proteins when the levels of acid
and/or rennet increase and act upon by the alcohol. Also increasing levels of albumen
(colostrum milk) and salt concentrates (mastitis) result in a positive test.
When milk is soured it becomes more easily precipitated upon adding alcohol (increased
hydrophobicity and collapse of hairy k-casein layer). Milk that contains more than 0.21% lactic
acid, or calcium and magnesium compounds in greater than normal amounts, will coagulate
when alcohol is added.

Materials
− 3 milk samples coded 1, 2, and 3
− Test tubes
− Test tube rack

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− 68% alcohol solution (68% of 96% alcohol + 28% of distilled water)

Procedure
− Place equal volumes of milk and 68% alcohol (e.g., 2 ml each) into a test tube.
− Do in duplicate.
− Close the tubes with caps, invert them well and keep them stand still in a test tube rack for a
while.
− Examine the tube to determine whether the milk has coagulated. If it has, fine particles of curd
will be visible. If the tested milk is of good quality, there will be no coagulation, clotting or
precipitation, but it is necessary to look for small lumps.

3.1.4. Measurement of density

The density (ρ) of an object is defined as the ratio of its mass (m) to its volume (V):
𝑚 𝑘𝑔 𝑔
𝜌= ( 3 𝑜𝑟 )
𝑉 𝑚 𝑐𝑚3
There are several experimental methods used for density determination of liquids. In this lab
section, we will learn how to use pycnometer and lactometer to measure the density of milk.

1.1.1. Measurement of density by pycnometer

Principle
The pycnometer is a glass flask with a close-fitting ground glass stopper with a capillary hole
through it. This fine hole releases a spare liquid after closing a top-filled pycnometer and allows
for obtaining a given volume of measured and/or working liquid with a high accuracy. It uses a
working liquid with well-known density, such as water.

Figure 1: Density measurement using pycnometer.

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 Materials
− 3 milk samples coded A, B, and C
− Pycnometer 100 ml

Procedure
− Weigh an empty pycnometer.
− Fill the pycnometer with distilled water.
− Read the temperature of distilled water.
− Weigh the pycnometer containing distilled water.
− Repeat the procedure for the sample with unknown density.
− Measure in duplicate.

Calculation
According to equation [1], the volume of water that is filling the pycnometer and the stopper
is
𝑚𝐻2 𝑂
𝑉= [2]
𝜌𝐻2 𝑂
Volume (V) of sample measured by pycnometer is the same as the volume of water determined
from equation [2], and follows alternated equation:
𝑚𝑆
𝑉= [3]
𝜌𝑆
Combining equations [2] and [3], we have:
where 𝜌S is the density of sample.
𝜌H2O is the density of distilled water, which can be identified based on temperature.
ms is the weight of sample.
mH2O is the weight of distilled water.

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 Table 1: Water density.

1.1.2. Measurement of density by lactometer

Principle
The lactometer test is designed to detect the change in density of such adulterated milk. The
calibration temperature for the measurement is normally 20oC.

Materials
− 3 milk samples coded A, B, and C
− Cylinder 100 ml
− Lactometer

Procedure
− Mix the milk sample gently.
− Pour milk gently into a measuring cylinder.
− Let the lactometer sink slowly into the milk.
− Read and record the last lactometer degree (ºL) just above the surface of the milk.
− Measure in duplicate.

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 Calculation:
− If the temperature of the milk is different from the calibration temperature of the lactometer,
calculate the temperature correction:
+ For each oC above the calibration temperature add 0.2 oL from the lactometer reading
+ For each oC below calibration temperature subtract 0.2 oL from the lactometer reading
− For the calculations, use lactometer degrees, and for the conversion to density write 1.0 in
front of the true lactometer reading.
+ For example, the lactometer reading is 30 oL, so the density is 1.030 g/ml.

3.1.5. Acidity
Materials
− 3 milk samples coded 1, 2, and 3
− pH meter
− Burette
− Pipette 10 ml
− Beakers 250 ml
− Bottle of distilled water
− Erlenmeyer flasks 250 ml
− NaOH 0.1 N solution
− Phenolphthalein solution (1% w/v in absolute alcohol)

Procedure for pH reading

− Put several ml of the sample into a beaker.
− Read pH with the pH meter (pay attention to the sample temperature). The pH meter should
be calibrated before use.

Procedure for titration

− Pipette 10 ml of the sample into an Erlen flask, add 10 ml of distilled water and 2 drops of
phenolphthalein solution (indicator).
− Titrate the content with NaOH 0.1 N to the appearance of pink color which remains for about
10 seconds.
− Do in duplicate.
− Calculate into Dornic degree using the following conversion.

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 1 °Dornic is equal to 0.1 ml of NaOH 1/9 N necessary to neutralize 10 ml of sample. A
recalculation of the amount NaOH 0.1 N to NaOH 1/9 N is necessary!

4. Questions
1. Fill the recorded data into a data sheet and calculate the results.
Summary data of acidity, alcohol test, clot-on-boiling test, and the methylene blue reduction
test
Sample A Sample B Sample C
pH
Acidity NaOH amount (mL)
Dornic degree
Alcohol test Single test
Clot-on-boiling test
Methylene blue reduction test

Measurement of density using pycnometer

Temperature (oC) Weight (g) Density (g/cm3)
Distilled water
Sample A
Sample B
Sample C

Measurement of density using lactometer

Lactometer reading (oL)
Temperature (oC) Reading from After temperature Density (g/cm3)
lactometer correction
Sample A
Sample B
Sample C

2. Discuss the results and explain any differences between your results and other groups’ or
between your results and literature data.
− Acidity

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− Alcohol test
− Clot-on-boiling test
− Methylene blue reduction test
3. Compare the density results of milk samples (A, B and C) obtained by pycnometer and
lactometer. Explain any differences.
4. Based on these results and discussion, please conclude what samples A, B, and C are; what
samples 1, 2, and 3 are.
5. Good preparation and active participation in the lab. (10%)

5. References
Methylene Blue Dye Reduction Test for Assessing Raw Milk Quality. Retrieved from
https://www.dairyknowledge.in/content/methylene-blue-dye-reduction-test-assessing-raw-
milk-quality
Kopecký, F.: Physics for Students of Pharmacy I. Bratislava, UK 1999. 184 s. (in Slovak).
Edition of Department of Physical Chemistry: Laboratory Practice in Physics for Students of
Pharmacy. Faculty of Pharmacy, Comenius University, Bratislava, UK 1991.
Oremusová J., Vojteková M.: Density determination of liquids and solids. Manual for
laboratory practice. (in Slovak)
Milk testing and Quality Control. Retrieved from
http://www.fao.org/ag/againfo/resources/documents/MPGuide/mpguide2.htm.
Fredrick, E., Lewille, B., (2008). Practical exercises: tests on the primary quality of raw milk.

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 LABORATORY 2
HEAT TREATED PRODUCT QUALITY CONTROL
AND COAGULATION OF CASEINS

1. Introduction
Heating is a good processing method to ensure dairy product quality.

2. Objective
This lab work helps students understand how to check whether milk is heated sufficiently and
helps students know how to classify different heat-treated milk products.

3. Methods
3.1. Thermal treatment procedure
- 2 groups prepare raw milk for pasteurization and 2 groups prepare raw milk for sterilization
(1L milk/group/heat treatment)
- Milk is pasteurized at 650C in 30 minutes and sterilized at 1210C in 15 minutes.

3.2. Turbidity test

Principle
This test can be used to check the heat treatment level which has been applied to the sample (e.g.,
the result of the test can help to distinguish raw, pasteurized, UHT-treated or sterilized milk).
Due to the heating of milk at a t-T combination, whey proteins are denatured. If the sterilized
milk is sufficiently heat treated, the denatured whey proteins can be precipitated using
ammonium sulfate. They cannot be precipitated if they were not denatured like in the case of
raw, pasteurized or UHT milk.

Materials
− 3 milk samples coded A, B, and C − Beakers 250 ml
− Cylinder 50 ml − Filter paper, Ø 11 cm
− Test tubes − Ammonium sulfate
− Funnels (6 cm in diameter)

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 Procedure
− Add 4 ± 0.1 g of ammonium sulfate and 20 ml of milk sample into a beaker.
− Mix for 1 min and let rest for 5 min.
− Filter the content to a test tube.
− Put in a boiling water bath for 5 min.
− Cool down in cold water and examine turbidity of the content.
− Do in duplicate.

Interpretation
If the sterilized milk was sufficiently heat treated, no turbidity will be examined.

3.3. Sensory analysis - Triangle test

Principle
Each taster gets three coded samples and is informed that two are the same thing and one is
different. The taster is asked to taste the samples, from right to left or vice-versa, and to identify
the different sample.

Procedure
The samples must be served in all possible combinations.
AAB BBA
ABA BAB
BAA ABB
Group 3 & group 4 go to sensory booth to do sensory evaluation. Each taster gets a set of 3
cups of samples and a scorecard as shown below. Each cup contains 30 ml of milk.
Group 1 & group 2 prepare 15 cups of sample A and 15 cups of sample B.
TA labels sample with the designed codes.

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 Triangle test

Assessor No._________________Name___________________Date___________________

Instructions: Taste samples from the left to right. 2 samples are alike; 1 is different. Circle
the sample that differs from the others. If you are not sure, record your best guess; you may
note under Remarks that you were guessing.

Sample to be shown: ………… …………. ………….

Remarks……………………………………………………………………………………….

If the taster is unable to detect differences, he is still required to choose randomly (this random
choice is considered in the statistical analysis of the results). The probability of choosing the
correct answer in the triangular test is 1/3.
This test only verifies whether there is any difference between samples. It does not assess what
samples are different, and it does not assess how or how much they differ.
When group 3 & group 4 finish their evaluation, group 1 & group 2 go to the booth for their
own evaluation.
Group 3 & group 4 prepare 12 cups of sample A and 12 cups of sample B and serve the sample
for group 1 & group 2.

Result analysis
To analyze the results, it is necessary to:
− Write down the total number of answers.
− Count the number of correct answers.
− Verify whether the number of correct answers is bigger than the one on the table for triangular
test result analysis. If so, it may be possible to conclude that there is a significant difference
between two samples at the test significance level.

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 Table 2. Triangular test table.

4. Questions
1. Describe the phenomenon of the turbidity test.
Sample A Sample B Sample C
Turbidity test

2. Based on this phenomenon, please conclude what are samples A, B, and C.

3. Based on the number of correct answers in the sensory test, please conclude if two milk
samples are different statically or not.
4. Based on smell and flavor of your sensory samples, please conclude what your milk
samples are. Conclude the difference between pasteurized milk and sterilized milk

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 Sample code Milk product
Sample …….
Sample …….
5. Good preparation and active participation in the lab.

5. References
Egan, H., Kirk, R., Sawyer, R., (1981). Pearson's Chemical Analysis of Foods. 8th edition,
Churchil Livingstone, Edingburgh.
Draaiyer, J., Dugdill, B., Bennett, A., & Mounsey, J. (2009). Milk Testing and Payment
Systems. ROME: FAO. doi: http://www.fao.org/3/a-i0980e.pdf
Rashid Chaudhry, Haroon & Muhammad, Khushi & Rabbani, Masood. (2015). Laboratory
Manual Quality Control of Milk: Quality Control of Milk.

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 LABORATORY 3
MAKING DAIRY PRODUCTS

1. Yoghurt
In this session, students learn to make two types of yogurts, which are from pasteurized and
sterilized milk.
1.1. Recipes for each group
− Group 1: 1 l of pasteurized milk + 100 g of sugar
− Group 2: 1 l of pasteurized milk + 100 g of sugar
− Group 3: 1 l of sterilized milk + 100 g of sugar
− Group 4: 1 l of sterilized milk + 100 g of sugar

1.2. Procedure
− Prepare and homogenize all ingredients. Heat the mixture to 40oC in the open air.
− Add the proper amount of living culture. Students follow the recommendation of the supplier
to determine how much starter culture should be added.
− Mix the mixture well and transfer into yoghurt cups. Keep some milk for determination of pH.
− Incubate the mixture at 40°C until a pH of 4.6 (14- 16h).
− Store at 4oC.

2. Ice cream
2.1. Recipes for each group
− Group 1: Matcha ice cream
− Group 2: Chocolate ice cream

2.2. Procedure
2.2.1. Vanilla ice cream (using ice cream freezer)
Materials
− 2 eggs
− 4 egg yolks
− 150 g of iced sugar
− 20 ml of vanilla
− 800 ml of unsweetened milk
− 300 ml of whipping cream

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− 10 g of corn starch
− Pot, inox bowls, spoon, plastic beaker, spatula
− Electric eggbeater machine

Procedure
− Heat the milk gently with sugar. At the same time, whip egg yolks and eggs (mixture A),
dissolve corn starch with a little bit of water.
− Pour mixture A, corn starch solution, vanilla one by one into warm milk and mix them well.
Turn off the heat.
− Whip the whipping cream until firm peak appears. Slowly pour the cream to the mixture. Sieve
the mixture if necessary.
− Chill the ice cream mix in the freezer for at least 1 hour then pour it into the ice cream freezer.
− Store the ice cream in the freezer.

2.2.2. Vanilla ice cream (using home ice cream maker)

Materials
− 2 eggs
− 4 egg yolks
− 150 g of iced sugar
− 20 ml of vanilla
− 800 ml of unsweetened milk
− 300 ml of whipping cream
− 10 g of corn starch
− Pot, inox bowls, spoon, plastic beaker, spatula
− Electric eggbeater machine

Procedure
− Heat the milk gently with sugar. At the same time, whip egg yolks and eggs (mixture A),
dissolve corn starch with a little bit of water.
− Pour mixture A, corn starch solution, vanilla one by one into warm milk and mix them well.
Turn off the heat.
− Whip the whipping cream until firm peak appears. Slowly pour the cream to the mixture. Sieve
the mixture if necessary.

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− Chill the ice cream mix in a freezer for at least 1 hour then pour into the home ice cream
maker.
− Store the ice cream in the freezer.

2.2.3. Chocolate ice cream

Materials
− 4 egg yolks
− 150 g of iced sugar
− 500 ml of unsweetened milk
− 400 ml of whipping cream
− 40 g of cacao powder
− Pot, inox bowls, spoon, plastic beaker, spatula
− Electric eggbeater machine

Procedure
− Heat milk gently with sugar and cocoa powder.
− Whip the egg yolks until they are smooth.
− Add the whipped egg yolks into warm milk and mix them well.
− Turn off the heat.
− Whip the whipping cream until firm peak appears. Slowly pour the cream to the mixture. Sieve
the mixture if necessary.
− Chill the ice cream mix in the freezer for at least 1 hour then pour it into the ice cream freezer.
− Store the ice cream in the freezer.

3. Soya milk
3.1. Recipes for each group

− Group 3: sweetened soya milk

− Group 4: Plain soya milk

3.2. Material
− Soya bean
− Sugar

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− Water

3.3. Procedure
− Soak 200 g of soya beans in 375ml of water in 5 hrs.
− Rinse the soaked soya beans carefully (avoid sour smell).
− Cook soaked soya beans with 500ml of water until boiling in a pot.
− Add 1250 ml of tap water into the pot.
− Blend the soya bean with half of water in the pot.
− Filter the blended mixture with a cloth.
− Blend the residue again with the remaining water and filter to collect all soya bean milk.
− Cook all soya milk for 25 mins with panda leaves (remove panda leaves when they are wilted
otherwise the milk is bitter).
− Add 80 g of sugar and 1/8 tsp salt into the warm milk for sweetened soya milk.

4. Report
You do not need to write a report for this lab work.

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 LABORATORY 4
DAIRY PRODUCT EVALUATION

1. Sensory evaluation
In this session, students are asked to taste different commercial dairy products (yogurt and ice
cream) and then compare with their own products in term of appearance, taste, flavor, and
texture.

2. Materials
− Plastic cups
− Glass cups
− Plastic spoons
− Trays
− Scorecards
− Yoghurt products from Lab 3
− Ice cream products from Lab 3
− Reference yoghurt
− Reference ice cream

3. Procedure
3.1.Yoghurt – triangle test (yoghurt of pasteurized and sterilized milk)
− Group 1 & group 2 go to sensory booth for analysis.
− Group 3 & group 4 prepare 15 cups of sample A and 15 cups of sample B.
− TA labels samples with designed codes.
− Group 3 & group 4 serve group 1 & 2.
− When group 1 & group 2 finish their evaluation, group 3 and group 4 go to sensory booth for
analysis.
− Group 1 & group 2 prepare 12 cups of sample A and 12 cups of sample B.
− TA labels samples with designed codes.
− Group 1 & group 2 serve group 3 and group 4.
− The yoghurt product is tested in 2 sections.
− Each student checks the correctness of his/her own answer.
− Analyze the result.

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 3.2.Yoghurt – Different from control
Based on the following scale, all groups do the evaluation of the control yoghurt and the test
yoghurt (yoghurt samples from pasteurized and sterilized milks).
Please taste the control sample and then taste sample ……………………..

1 2 3 4 5 6 7 8 9 10
Please indicate on the scale below how different sample …………………...is.
No difference Extreme difference

3.3.Ice cream – Different from control

Based on the following scale, all groups do the evaluation of the control ice cream and the test
ice cream (vanilla ice cream (using ice cream freezer), vanilla ice cream (using home ice cream
maker), matcha ice cream, chocolate ice cream).
Please taste the control sample and then taste sample ……………………..

1 2 3 4 5 6 7 8 9 10
Please indicate on the scale below how different sample …………………...is.
No difference Extreme difference

3.4.Plant based milk - Soya milk - Different from Control

Based on the following scale, all groups do the evaluation of the control soya milk and the test
soya milk.
Please taste the control sample and then taste sample ……………………..

1 2 3 4 5 6 7 8 9 10
Please indicate on the scale below how different sample …………………...is.
No difference Extreme difference

3.5.pH determination
Using pH meter to determine pH of each group’s yoghurt product.

4. Questions
1. How different between yoghurt from pasteurized and sterilized milk?
2. What are the functions of yoghurt cultures in making yoghurt?
3. How different is your yoghurt from the reference yoghurt?

23
4. What are the functions of egg yolk in making ice cream?
5. Why was ice cream kept in the fridge for 1 hour before poured into the ice cream freezer?
6. Based on the triangle test result, give the conclusion statically.
7. Based on the Different from Control test result, making a comparison between different ice
cream, plant-based milk.
Product Photo Appearance Taste Flavor Texture
Vanilla ice cream
Chocolate ice cream
Sweetened soya milk
Plain soya milk
8. Good preparation and active participation in the lab.

5. References
Meilgaard, M., Civille, G. V., & Carr, B. T. (2006). Sensory evaluation techniques. Boca
Raton, FL: CRC Press
Fredrick, E., Lewille, B., (2008). Tests on the primary quality of raw milk. Practical notes. Ghent University.

24
 APPENDIX
EVALUATION METHOD

1. Lab report (50%)

− Introduction (max score: 20 points) = average (4 labs)/20 points
− Material & Methodology (max score: 20 points) = average (4labs)/20 points
− Result & Discussion (max score: 40 points) = average (4 labs)/40 points
− Conclusion (max score: 10 points) = average (4 labs)/10 points
− References (max score: 10 points) = average (4 labs)/10 points
− Final score = sum (Introduction, Material & Methodology, Result & Discussion, Conclusion,
References points)/100 points

2. Fieldtrip report (40%)

− Company overview (max score: 20 points) = average (2 companies)/20 points
− Processing method (max score: 40 points) = average (2 companies)/40 points
− Challenges the company is encountering (max score: 20 points) = average (2 companies)/20
points
− Conclusion (max score: 10 points) = average (2 companies)/10 points
− References (max score: 10 points) = average (2 companies)/10 points
− Final score = sum (Introduction, Material & Methodology, Result & Discussion, Conclusion,
References points)/100 points

25
 3. Lab participation (10%)
Grade Score Qualitative assessment criteria for essays and reports
• Excellent report structure with professional presentation of figures, tables, diagrams,
references etc.; evidence of originality/novelty in presentation.
• Deep understanding of subject; all arguments carefully developed and clearly explained.
Excellent 85 - 100
• Considerable and effective use of literature information, beyond that supplied as taught
material.
• Clear evidence of critical thinking, originality, and novelty.
• Well organized report; appropriate choice of illustrative figures, tables, diagrams etc.;
clearly presented throughout.
Very
75 - 85 • Sound grasps of subject material, generally logical arguments.
good
• Reasonable evidence of wider study beyond lecture material.
• Some evidence of independent thinking and originality.
• Generally clear report forming with accepted format but with some errors in style and/or
omissions in presentation of illustrative figures.
• Reasonable understanding of subject material, but some flaws in the logic of arguments
Good 65 - 75
and factual errors.
• Only limited evidence of wider study and use of literature information.
• Little evidence of independent thinking or originality.
• Little attention given to report structure; limited use of illustrative figures, tables etc.;
considerable flaws in presentation.
• Little understanding of subject; minimal factual errors demonstrated.
Fairly
60 - 65 • Little inclusion of literature information beyond lecture material but the information does
good
not well support the brief of the report.
• Very little evidence of independent thinking or originality but the arguments are not
clearly presented.
• Poorly structured; limited use of illustrative figures, tables etc.; serious flaws in
presentation.
Fair 55 - 60 • Limited understanding of subject; considerable factual errors demonstrated.
• Virtually no inclusion of literature information beyond lecture material.
• Virtually no evidence of independent thinking or originality.
• Virtually no report structure; disorganized; missing sections; minimal presentation of
supporting data, figures etc.
• Minimal understanding of subject; serious factual errors; general lack of any logical
Average 50 - 55
arguments.
• Virtually no inclusion of literature information.
• No evidence of independent thinking or originality.
• Very poor coverage of material with little information that is relevant.
Weak 30 - 50 • Virtually no evidence of understanding the question; minimal attempt to provide a
structured answer.
Rather
10 - 30 • A few lines of relevant material.
weak
Too
< 10 • No relevant material.
weak

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