Survey on sweetened yogurt producing process at elovi viet nam joint stock company

… THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM …… NGUYEN THI TUYET NHUNG TOPIC TITLE: SURVEY ON SWEETENED YOGURT PRODUCING PROCESS AT ELOVI VIET NAM JOINT STOCK COMPANY BACHELOR THESIS Study Mode : Full-time Major : Food Technology Faculty : Advanced Education Program Office Batch : 2016 - 2020 Type : On-the-Job Training (OJT) Thai Nguyen, 2021 … THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM …… NGUYEN THI TUYET NHUNG TOPIC TITLE: SURVEY ON SWEETENED YOGURT PRODUCING PROCESS AT ELOVI VIET NAM JOINT STOCK COMPANY BACHELOR THESIS Study Mode : Full-time Major : Food Technology Faculty : Advanced Education Program Office Batch : 2016 - 2020 Type : On-the-Job Training (OJT) Supervisor(s) : Dr Luong Hung Tien Thai Nguyen, 2021 Thai Nguyen University of Agriculture and Forestry Degree Program Engineer of Food Technology Student name NGUYEN THI TUYET NHUNG Student ID DTN1654190014 Thesis Title Supervisor Survey On Sweetened Yogurt Producing Process At Elovi Viet Nam Joint Stock Company Dr Luong Hung Tien Supervisor’s Signature ABSTRACT The purpose of this study was to understand the industrial-scale producing process of sweetened yogurt, survey and get direct access to industrial-scale working practices, quality management process of sweetened yogurt at Elovi Vietnam Joint Stock Company, Located at: Nam Pho Yen Industrial cluster, Thuan Thanh commune - Pho Yen town - Thai Nguyen province Elovi Vietnam Joint Stock Company is one of the leading enterprises in the field of production, processing and a leading liquid milk processor in Vietnam and in the region using the international standard technology and equipment which is the most advanced and synchronous production line from Tetra Pak Group Sweden The ELOVI factory is operated and controlled according to update to production management standards and certificates with a team of professional staff who are partners of many large corporations in the world Keywords: Number of pages: Date of Submission: Yogurt, Milk ,Processing ,Lactic Acid, Industrail Scale ACKNOWLEDGEMENT For the completion of this thesis, I would like to thank: Thai Nguyen University of Agriculture and Forestry, Advanced Education Program of Faculty Food Technology has taught and imparted knowledge and skills to me during my studies here My heartfelt thanks go to my supervisor - Dr Luong Hung Tien for his dedicated and detailed instruction knowledge and apply it to this thesis Thank the directorate and departments of Elovi Vietnam Joint Stock Company, without your support, during my internship, and providing me with relevant information and data, I wouldn’t have been able to carry out my thesis Due to a lack of experience in the field as well as limited knowledge, the essay will not avoid shortcomings I look forward to receiving comments, suggestions, and criticisms from teachers to improve the thesis Finally, I wish you health, success, and happiness Sincerely thanks! Nguyen Thi Tuyet Nhung LIST OF ABBREVIATIONS Abbreviations Meaning ISO International Organization for Standardization HACCP Hazard Analysis and Critical Control Points CIP Cleaning In Plance Automatic machine cleaning system QA Quality Assurance QC Quality Control R&D Research and Development FAO Food and Agriculture Organization of the United Nations TCVN Vietnam Standard KPH Not Detect VNJSC Viet Nam Joint Stock Company TABLE OF CONTENT CHAPTER I INTRODUCTION 1.1 Rationale 1.2 Objectives 1.3 Contents of work 1.4 Detailed schedule 1.5 Timeline CHAPTER II LITERATURE REVIEW 2.1 General information about Elovi Viet Nam Joint Stock Company .4 2.1.1 Introduction of company .4 2.1.2 History and development of the company .6 2.1.3 Factory scale 2.1.4 Infrastructure: 2.1.5 Human factor 2.1.6 Map of the Elovi Viet Nam JSC's Governance Structure 11 2.2 Overview of Milk .11 2.2.1 Introduction about Yogurt 14 2.2.2 Classification of Yogurt 15 2.2.3 Chemical composition 15 2.2.4 The role and effects of yogurt 18 2.2.5 Lactic Bacteria 22 2.3 The trend milk production and consumption in Viet Nam and the world 24 2.3.1 Consumption Trends In Milk And Dairy Products In Viet Nam 24 2.3.2 Consumption Trends In Milk And Dairy Products In The World 25 CHAPTER III OBJECTIVE, CONTENTS AND METHODS OF RESEARCH 27 3.1 Object and scope of the study .27 3.1.1 Object of the study 27 3.1.2 Scope of the study 27 3.2 Location and time .27 3.2.1 Location 27 3.3 Research contents .27 3.4 Research methodology .28 3.4.1 Methods of collecting information 28 3.4.2 Observation method 28 3.4.3 Product Quality Management 28 CHAPTER IV RESEARCH RESULTS 35 4.1 Results of Survey on Sweetened Yogurt Producing process at Elovi Viet Nam Joint Stock Company 35 4.1.1 Explain process of yogurt production 36 4.2 Investigate some main stages in the production line of yogurt .44 4.2.1 Ingredients 44 4.2.2 Mixing 52 4.2.3 Standardize 55 4.2.4 Homogenizer 56 4.2.5 Pasteurization 59 4.2.6 Fermentation .62 4.2.7 Filling 64 4.2.8 Refrigerate and aging 65 4.2.9 Preservation .65 4.3 Results of determining the nutritional composition of the product .66 CHAPTER V DISCUSSION AND LESSON LEARNED 68 5.1 Discussion 68 5.2 Learned .68 CHAPTER VI CONCLUSION 70 REFERENCE .71 APPENDICES LIST OF FIGURES Figure 2.1 The organizational map of Elovi VN JSC Governance Structure 11 Figure 2.2: Lactobacillus bulgaricus 23 Figure 2.3: Streptococcus thermophilus 23 Figure 4.1: Tetra Pak® High Shear Mixer R200 -200 .55 Figure 4.2: Tetra Alex 30G Systerm 56 Figure 4.3 : Tetra Therm Lacta B Systerm 59 Figure 4.4: A Part of Fermentation Systerm 62 Figure 4.5: Filling the box systerm .64 LIST OF TABLES Table 2.1 : Infrastructure of Elovi Viet Nam Joint Stock Company Table 2.2 The composition of the types of milk commonly used in milk processing technology 12 Table 2.3 Main components of one liter of milk[4] 13 Table 2.4: Chemical composition in milk 15 Table 2.5: Major biochemical changes occur during fermentation 21 Table 3.1: Acceptance Standard For Elovi company's Sweetened Yogurt 31 Table 3.2: The standard table of finished sweetened yogurt products 34 Table 4.1: Explain process of yogurt production 36 Table 4.2: Ingredients of sweetened yogurt (batch 5000kg) 52 Table 4.3: Acceptance Standard of Process water .45 Table 4.4: Acceptance Standard of Refined Sugar 46 Table 4.5 : Acceptance Standard of Skim Milk Power – SMP 47 Table 4.6: Acceptance Standard of Anhydrous milk fat (AMF) 48 Table 4.7: Acceptance Standard of Yeast like Yo-mix 495 51 Table 4.8: Indicators of nutritional composition of product 66 Table 4.9: Content of nutrients in yogurt products 66 Table 4.10: Average nutrional information per 100 g 66 Table 4.11: Compare average nutrional information per 100 g on the market .67