ADDIS ABABA SCIENCE AND TECHNOLOGY

UNIVERSITY
COLLEGE OF BIOLOGICAL AND CHEMICAL
ENGINEERING
DEPARTMENT OF FOOD ENGINEERING

Submitted By: Submitted To:

G/michael G/medhin Ada’a dairy cooperative

ID Number ETS 0478/08

September, 2019
Addis Ababa, Ethiopia
 Acknowledgement
All Praises and Thanks for Almighty God, The most compassionate and merciful, Who knows
whatever is there in the universe, hidden or evident and is entire source of all Knowledge and
wisdom to mankind.

And finally, I also thankful to all staff members of the Ada’a dairy cooperative who were very
cooperative to me during preparing this project.

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 Table of Contents
Acknowledgement ........................................................................................................................................ 0
Project one .................................................................................................................................................... 3
Developing score card for sensory evolution of raw milk ......................... Error! Bookmark not defined.
Desirable sensorial attributes of Milk .................................................... Error! Bookmark not defined.
Project two .................................................................................................................................................... 8
Developing rapid test for testing adulteration of milk and milk product ................................................. 8
Project three ............................................................................................................................................... 10
Production of acid casein from butter milk ............................................................................................ 10
Introduction ........................................................................................................................................ 10
Ingredients and materials required: ................................................................................................... 10
Procedure ............................................................................................................................................ 10
Applications of casein ......................................................................................................................... 12
Casein have the following applications: ............................................................................................. 12
Project four ................................................................................................................................................. 13
Production of cheese in a very short period of time .............................................................................. 13
Introduction ........................................................................................................................................ 13
Ingredients: ......................................................................................................................................... 13
Procedures .......................................................................................................................................... 13

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Table of figures
Figure 1 Process flow diagram of lactic acid resin ..................................................................................... 11
Figure 2 home made cheese ........................................................................................................................ 14

Lists of tables
Table 1 Sensory score Card for Milk ............................................................................................................ 7

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 DEDICATION
This humble effort,
The fruit of studies and thoughts are
Dedicated to
My Beloved
“Mother”
Who strongly believes that
Her prayers are always with me
And also My Caring
“Father”
Who always inspired and encouraged me
To get on the higher ideas of my life.
My Almighty God bless both of them with
Long, Happy &Healthy Life (Amen!)

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 Project one

Developing score card for sensory evolution of raw milk

Desirable sensorial attributes of Milk

Flavor:

Excellent quality milk should seem pleasantly sweet with no foretaste, leave only
a clean, pleasing sensation after the sample has been expectorated or swallowed, with
no aftertaste. the flavor of milk is imparted by the natural components such as proteins,
fat, salts, milk sugar (lactose), and possibly small amounts of other milk components.
the natural richness of milk is due to presence of milk fat and sweetness is due to milk
sugar. Pasteurized milk commonly possesses some degree of heated flavour especially
immediately after processing, but the intensity diminishes during storage.

Color:

colour of cow milk is yellowish creamy white and buffalo milk is creamy white.
the scattering (refraction) of light by the insoluble colloidal minerals, protein, and fat
particles are mainly responsible for the opaqueness and white colour of milk. cow milk
contains more beta-carotene which scatters yellowish light lending to creamy-yellow hue
to cow milk.

Evaluation technique

1. examine the container for the extent of fullness, cleanliness and freedom from cracks or
chips
2. the container should have attractive appearance, clear and contain the full volume of
milk.
3. should reflect cleanliness, recently filling and should posses dry, firm and milk solid free
surface free from cuts/nicks/pinholes.
4. Warm the sample to 40°c.

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 5. Fifty ml of sample should be served in clean, odourless glass or plastic bottles
6. observe the kind, amount and size of the sediment particles that may have settled at the
bottom.
7. immediately after opening the lid smell the milk and closely inspect the underside of the
closure for presence of cream or foam and examine the top of the milk
8. sample for its color, presence of cream plug or partially churned fat globules.
9. gently swirling the container contents in a circular pattern to mix the sample
10. properly and take a generous sip (not less than 10 ml) roll it in the mouth and note the
flavour and tactual sensation, then expectorate.
11. Aftertaste may be enhanced by drawing a breath of fresh air very slowly through the
nose.
12. By placing the nose directly over the container immediately after the milk has been
swirled in the container and taking a full ‘whiff’ of air, any off-odor that may be present
can be more readily noted.
13. Agitation (or swirling) of the milk leaves a thin film of milk on the inner surface of the
container, which tends to evaporate, thus readily optimizing the opportunity to detect any
odor(s) that may be present.
14. indicate the scores on different attributes in evaluation card.

Then finally, I come up with well-organized evaluation card that can be documented and
stored for information for any governmental authority such as Ethiopian food quality and
standard authority.

From my previous experience and knowledge of milk, flavor is the major sensory component
of milk. Consistency is the second and odor, color and appearance are third and fourth
sensory components of milk respectively. Knowing this some literatures assigns as (40%,
30%, 20%, 10%) respectively. Knowing this I decided to give maximum sensory evaluation
mark as follow.

 Flavor 40
 consistency 30
 odour 20
 colour & Appearance 10

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And the score card I prepared for this looks like this.

Sensory score Card for Milk

Table 1 Sensory score Card for Milk

Name of company: __________________________________________________

Date: _____________________________________________________________

Characteristics Maximum score sample scores

sample no. 1 sample no. 2 sample no. 3

Flavour 40

Consistency 30

Odour 20

colour & Appearance 10

Total 100

After averaging of data in the sensory score card the following grades should be awarded to
each sample. Any attribute showing unusual defect should be graded poor and rejected.

Quality Score Grade

Excellent 90 and above A

Good 80 to 89 B

Fair 60 to 79 C

Poor 59 and below D

Comments, if any:

Signature of the Judge:

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 Project two

Developing rapid test for testing adulteration of milk and milk product
Test one

Detection of detergent in milk

Testing method:

1. take 5 to 10ml of sample with an equal amount of water

2. shake the contents thoroughly
3. if milk is adulterated with detergent, it forms dense lather.
4. Pure milk will form very thin foam layer due to agitation.

Test two

Detection of water in milk

Testing method:

1. Put a drop of milk on a polished slanting surface.

2. Pure milk either stay or flow slowly leaving a white trail behind.
3. Milk adulterated with water will flow immediately without leaving a mark.

Test three

Detection of starch in milk and milk products

Testing method:

1. Boil 2-3 ml of sample with five ml of water

2. Cool and add 2-3 drops of tincture of iodine.
3. Formation of blue color indicates the presence of starch.

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 N.B in case of milk we can simply add the above mentioned amount of iodine without
boiling.

Test four

Detection of potatoes and other starches in butter

Testing method:

1. Take ½ teaspoon of butter in a transparent glass bowl.

2. Add 2-3 drops of tincture of iodine.
3. Formation of blue colour indicates the presence of potatoes and other starches.

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 Project three

Production of acid casein from butter milk

Introduction
Casein, the chief protein in milk and the essential ingredient of cheese. In pure form, it is an
amorphous white solid, tasteless and odorless, while its commercial type is yellowish with a
pleasing odour. Cow’s milk contains about 3 percent casein. Industrially, casein is made
fermentation of milk sugar by the ever present bacterium Streptococcus lactisi;

But for my case I tried to produce casein from butter milk (byproduct of butter manufacturing
process). Traditionally, in the village which I come from, peoples use butter milk with little
Harmazo plant (its Tigrigna name) for medicinal purpose. Starting from this traditional
perspective I tried to produce lactic acid casein from butter milk using the following procedures
and ingredients.

Ingredients and materials required:

 Vat
 strainer
 thermometer
 stirrer
 pH meter
 cheese or curd milling machine
 butter milk
 lactic acid

Procedure
1. Take good quality butter milk in a vat and raise its temperature to 35 to 38°c. Add diluted
acid slowly with constant stirring till clean greenish yellow whey is obtained.
2. Stop adding acid and stir for a minute.
3. Push the curd towards the back of the vat and drain the whey through strainer
4. Wash the curd with water

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5. Drain the wash water. collect the curd in muslin cloth and place it under pressure until the
maximum moisture is drained out.
6. Pass the pressed curd through milling machine.
7. then dry the curd in a drier
8. cool the dried casein and pulverize in a grinding mill to a desire particle size

In addition to the above procedure I also tried to design the simple procedure in fluid flow
designer (ff3 demo) with the help of Edraw max.but, here its photocopy is only available.

Figure 1 Process flow diagram of lactic acid resin

1. Vat for casein production

2. Decanter
3. Washing tank
4. Heater
5. Drying

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 6. Milling, sieving and bagging

Applications of casein

Casein have the following applications:

 In prepared foods
 in medicines
 dietary supplements
 Cosmetics
 seasoning and dressing of leather
 cleaners and polishes for shoes
 textile printing and sizing
 Insecticide sprays, soap making and etc.

Hopefully, this will help Ada’a dairy cooperative to reduce wastes and will be source of income
and basically reduce environmental risk/pollution that is already showing its impact to as.

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 Project four

Production of cheese in a very short period of time

Introduction
According to information I have gained during my internship period in Ada’a dairy cooperative
most cheeses are made by order, which means customers need rapid process that allows them get
prepared cheese which they ordered for the manufacturing company (ADC).the current
manufacturing methodology in which ADC using is not rapid enough. For this purpose I have
tried to produce cheese with in short period of time, with small raw material and economic
requirement.the process which I have followed to prepare cheese are discussed below.amount is
not matter in this process.for this purpose I only take 8 cup of whole milk(full fat).

Ingredients:
1. Whole milk (full fat)
2. Lemon or lemon juice
3. Spices(optional)
4. salt

Procedures
1. Bring the milk to a simmer (just below a boiling) over medium high heat.
2. Stir constantly to keep the milk from scorching.
3. When it comes to a simmer reduce the heat to a medium.
4. Add lemon/lemon juice.
5. Stir after each addition.
6. The milk will separate in to curds and whey.
7. Remove from heat, let sit for 15minutes to complete the separation process
8. Line a colander with a double layer of cheese close
9. Press to remove excess whey
10. Let rest for one hour until the cheese has reached the desired texture.
11. The longer you wait ,the firmer it will get.

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 Figure 2 home made cheese

I made this type cheese in my home using the above trial procedures. Its very delicious cheese
and its way of manufacturing is simple and economical. I recommend that ADC must apply such
methodologies to produce cheese.

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