Part B)
Prepare a report on the following aspects of the food processing-
-Raw materials -quality, specifications
-characteristics and types of equipment used
-Production systems used in processing e.g. small scale or large, manual, automation, computerisation
-Food safety
-Work safety
Raw materials –quality, specifications
Milk: Whole milk produces a better quality of milk due to its thickness, and therefore it is normally used. Goat, cow or sheep milk is usually used; each gives the cheese a unique flavour and texture. Approximately 16 cups of milk are needed to make 2.5kg of cheese.
Starter culture: About 6 tablespoons should be used to make 2.5kg of cheese. The starter culture is a bacterium and is essential as it starts the acidification process of the milk; the starter culture also gives the end product a “cheese” flavour.
Rennet: This thickens the milk and can be derived from vegetables or animals. Very little is needed: approximately ¼ of a tablespoon to make 2.5kg of cheese.
Salt: The salt gives the cheese flavour. The salt used must not have iodine in it, or it will react with the bacterium in the starter culture. About 1 tablespoon is used to make 2.5kg of cheese.
Citric Acid: Citric acid is used to increase the cheese’s acidity level and to separate the solids (curds) from the liquid (whey). Citric acid is used in a powdered form.
Lipase powder: Used to flavour certain cheeses such as parmesan and mozzarella.
Calcium Chloride: Used to thicken the milk
Water: Used to liquefy the cheese
Packaging foils, cans etc.: Used to help keep the cheese fresh
Characteristics and types of equipment
Cheese vat: Used in large scale production, it is used to cook the milk in. A pot is used for a domestic scale.
Thermometer: Used...
... middle of paper ...
...per person.
Moving around materials and product: Vehicles are used to transport raw materials and final product around the factory, a licenced operator must be the only one to do this to avoid collisions with employees, pedestrians etc. The vehicle must also have a siren and hazard lights so that people around are aware of its movement.
Signs: Warning signs must be placed within the factory to warn employees and visitors of hazards and things they need to be aware of, these signs are implemented in order to minimise injuries and accidents within the factory.
Personal protective equipment: Every employee and visitor must wear the appropriate Personal Protective equipment when in the premises to minimise injury as well as food contamination, Personal protective equipment includes:
• High visibility vests
• Hard hats
• Goggles
• Gloves
• Non slip work boots
• Overalls
Property owner(s) should have the correct protective gear if the area is deemed unsafe to work in. Contaminated areas should be well marked to identify the existence of Asbestos.
...lothing and equipments in the industry. These will greatly ensure the safety of the employees and hence minimize the injuries. Use of the administrative control and work practices will also lead to the production of quality products safe for consumption (OSHA Quick take, 2010).
By Molecular Approaches." Journal Of Dairy Science 96.8 (2013): 4928-4937. Academic Search Complete. Web. 12 Nov. 2013.
The essay establishes the existing United States regulations, which is a huge result of many medical incidents which the federal and state government analyzes for the safety of the people, whom have many concerns that are placed upon raw milk cheese. Bilger also reflects upon the growing market of raw milk products, as well as the potential re-appearance for upcoming dairy farms and artisanal cheese manufacturers, which will at least justify the government cost-charge and cost-benefit analysis examining the safety of all the raw milk
OSHA regulations give full disclosure to employees about workplace hazards. Businesses that produce or import chemicals of any sort must review the dangers associated with these chemicals and have them labeled accordingly. They must also prepare material safety data sheets to go with any delivered chemicals. This will describe technical information as well as hazardous effects from exposure and the appropriate protective measures. Any employees wh...
The USDA say that the average person needs to drink 2-3 fluid cups of milk per day, depending on age and gender, to maintain a healthy diet (USDA), “claims, which are misleading in the extreme" (Cancer Prevention Coalition, Para3). Milk is a beverage that can cause various levels of diseases that the process of pasteurization does not filter, along with additive hormones that also effects cows that are treated with these hormones and all the while, there are people in the world that have little or no dairy intake that find calcium in places other than dairy and who are generally a more healthy people.
Each cream is made up of a different amount of fat content, Heavy Whipping Cream is 38% fat content, Heavy Cream is 36% fat content, Whipping Cream is 30% fat content, Light Cream is 10% fat content, Half and Half is 10% cream. These percentages show a large similarity to the experiments findings, showing that the creams with the larger percentage of fat also end up with a larger mass of curds.
In the early twentieth century, at the height of the progressive movement, “Muckrakers” had uncovered many scandals and wrong doings in America, but none as big the scandals of Americas meatpacking industry. Rights and responsibilities were blatantly ignored by the industry in an attempt to turn out as much profit as possible. The meat packers did not care if poor working conditions led to sickness and death. They also did not care if the spoiled meat they sold was killing people. The following paper will discuss the many ways that rights and responsibilities were not being fulfilled by the meat packing industry.
Educators need to be prepared for any accidents that may occur, make sure there is a first aid kit that is well stocked and checked on a regular basis. Food must be handled properly and a well balanced diet should be followed. Food safety guidelines need to followed to preven...
Cheese is a very famous food that is can be used in many dishes for example main course and desserts. Cheese is a food that is made from a milk based. This milk can come from various sources for example cows and goats. Water content is remove fully from the milk. The function of this process is to improve and concentrated the protein, fat and other nutrients in the cheese. It also use to increase the life time for the cheese. The cheese making is one of the examples for the biotechnology.
Shimla Dairy is not among the current leading players in the market. The market leader's (Britannia) production capacity per day is almost 50 times that of Simla Dairy. With nearly 29 varieties of products, Shimla is now trying to increase the product line further. The company currently has 2 plants one at Shimla and the other at Kiarighat with a total capacity of 10000 litres of milk processing. With the Cheese industry slanting towards the growth phase, there is expected to be high increase in the competition, both from the domestic and the foreign players. This gives rise to number issues which concern the management. Which are as stated below:
Milk usually can be pasteurized in three ways: 1) Low Temperature Holding (LTH) in which milk is heated at 63 ֯ C for 30 minutes. 2) High Temperature Short Time (HTST) in which
and it was he who offered 12,000-franc pieces to the person who devised a safe
Employers have a legal obligation to inform employees about safety and health standards that apply to their workplace. Employers must establish a written, comprehensive hazard communication program to ensure that employees who work with or near hazardous materials...
A hazard is defined as an activity or object that has the potential to cause harm if contact is made with the person, object or activity (MHS, 1996; Harmse, 2007; HSE, 2006). These hazards in a work place need to be identified and dealt with accordingly to prevent any harm to employees or any individual acquainted to a certain activity or establishment. The key roles and principles of occupational hygiene are Anticipation, Identification, Evaluation and Control (Schoeman and van den Heever, 2014; Harmse, 2008; SAMTRAC, 2012). To practise in accordance to the above principle; a hazard identification and risk assessment needs to be conducted. Anticipation is the foreseeing of the activity