Laboratory Practical II (Animal Products, Fruits & Vegetables)

At the end of this course, students should be able to: 1. develop animal, fruit and vegetable products; and 2. evaluate the quality of animal, fruit and vegetable products

Preparation and quality evaluation of smoked fish, smoked meat, cured meat, meat sausages, salted fish, salted and dried fish, solar dried fish, etc. Processing of milk into dairy products, for example, ice cream, yoghurt, cheese, butter, etc. Evaluation of shell egg quality including external appearance (size, shape, shell colour, shell texture, shell cleanliness, etc), Candling appearance, (air cell characteristics, shell characteristics, internal quality characteristics) and opened egg quality (Haugh unit, yolk index, percentage of thick and thin albumen, etc.). Shell egg pasteurization. Processing of egg products including powdered egg products (whole egg, egg yolk, egg white, etc.), Frozen liquid egg products (whole egg, egg yolk, egg white.). Mayonnaise and salad cream production. Quality tests in milk and milk products. Milk products manufacture (market milk, ice cream, yoghurt and other fermented milk products, powdered milk products (full fat milk, non-fat milk.), butter, cheese, etc. Preparation and processing of fruit and vegetable products (fruit juices, squashes, fruit bar, jams, jellies, tomato ketchup, tomato puree, dried vegetables.). Preparation of canned and bottled fruits and vegetables spiced and fermented vegetables.