FST 3301-exp7condensed milk

FST 3301-exp7condensed milk - Title: Concentration of...

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Unformatted text preview: Title: Concentration of Liquid Food–Sweetened Condensed Milk Introduction: In food industry, the main purpose of using evaporation to concentrate food is to reduce water activity with increase concentration of solution. Evaporation also can reduce volume of liquid and decrease cost of storage, packing and transporting. Objective: 1. Familiar with the processes of producing sweetened condensed milk. 2. Learn the manual technique in producing sweetened condensed milk. Material: 1. Fresh milk 2. Sugar Apparatus: 1. Beaker 2. Spoon 3. Refractometer Results: 1. The °Brix readings of sweetened condensed milk for each 10 minutes. Time (minutes) °Brix 24.1 10 24.5 20 25.3 30 27.3 40 29.4 50 29.7 60 32.5 70 33.8 80 38.1 90 43.0 100 48.4 110 59.5 120 69.0 2. Score of sensory test for sweetened condensed milk. Characteristic Group members 1 2 3 4 5 6 7 8 9 Average Taste 5 4 5 4 4 5 5 5 5 4.7 Colour 5 5 4 5 5 4 5 5 5 4.8 Texture 4 5 4 5 5 5 4 4 5 4.6 Flavor 4 5 5 4 4 4 4 5 5 4.4 Overall Acceptability 5 5 5 5 5 5 5 5 5 5 Comparison of Lab product and 5 5 4 4 5 5 5 5 4 4.7 Commercial product Score of Overall 5 5 5 5 5 5 5 5 5 5 Acceptability Hedone Scale: 1 = Really like 2 = Like 3 = Medium 4 = Dislike 5 = Really dislike 3. The graph of °Brix against time (minutes) 24.1 24.5 27.3 29.4 29.7 32.5 33.8 38.1 $43.0$43....
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This note was uploaded on 04/27/2010 for the course BSTM 3301 taught by Professor Ali during the Spring '10 term at Zhejiang University.

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FST 3301-exp7condensed milk - Title: Concentration of...

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