A specification of food manufacture

Quality control requirements, acceptance samplinginspections, acceptance criteria Person, office, or agency responsible for enforcement of the specification. Provisions for rejection, reinspection, rehearing, corrective measures References and citations for which any instructions in the content maybe required to fulfill the traceability and clarity of the document [12] [13] [14] Signatures of approval, if necessary [15] Change record to summarize the chronological development, revision and completion if the document is to be circulated internally [16] Annexes and Appendices that are expand details, add clarification, or offer options.

A specification of food manufacture

The identification of packaging material and describe the forming process of the container6 4. In the first, the report generally describes the development situation of yogurt and introduces the Yili yogurt approximately. Then, the report starts to make analysis about yogurt in many sections, including the composition and characteristics of yogurt by sensory analysis, the judgments of yogurt quality according to standard, the evaluation of raw material with description and justification of food ingredient including raw milk, lactic acid bacteria, Food Additives, nutrition and so onidentify the packaging material and the description of the forming process of container, the flowchart of both yogurt processing and packaging the objectives and manipulations of each section will be described step by step.

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Finally, there is going to come up with a reformation of Yili yogurt and give some advices. Per capita consumption of milk had increased from few kilograms to dozens of kilograms.

As main manufacturers in China, Yili occupy the dominant position because of its excellent brand and wide product line.

A specification of food manufacture

Yogurt is the fastest growing milk product for nearly three years relies on the many available varieties, good flavor and elegant packaging. The manufacture of yogurt is a complex process, it is affected by various factors in many sections, such as processing, packaging and preservation.

Product specification in the food industry: what you need to know

The enterprise may come up against problems in product process, so how to avoid the emergency quality issue is an important point for enterprise.

The composition and characteristics of yogurt The packaging of Yili yogurt is plastic, people can drink it by riving the cover of yogurt. The appearance of yogurt is white viscous liquid with fragrance.

A specification of food manufacture

Yogurt is opacity of transparent liquids and absence of particles of visible size. The taste of yogurt is cool, sweet and a little sour. All the indexes of Yili yogurt reach the government standard, and the yogurt need constant refrigeration in the transport process.

The storage temperature of yogurt is between ?. The shelf life of yogurt is three weeks, it would cause harm to human body when it is out of date. The packaging of yogurt must be sealed and the yogurt should be thrown away if its packaging is broken.

The ingredient of yogurt is raw milk, white granulated sugar, lactic acid bacteria Streptococcus thermophiles, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifid bacterium and Food Additives Gelatin, Pectin. Nutrition content is each containing one hundred grams of kilojoule of energy, 3.

Quality control requirements, acceptance samplinginspections, acceptance criteria Person, office, or agency responsible for enforcement of the specification.

Lactic acid The raw milk hardly contains the lactic acid. After the fermentation, amount of lactose transform into lactic acid. Lactic acid can restrain harmful bacteria, and promote gastric contents of discharge, in the meanwhile, reduce the gastric acid secretion lead to improve the utilization rate of calcium phosphorus iron.

So it is easy to be digestive absorption, and improve the protein digestibility. The content of free fatty acid and essential amino-acid in yogurt reach 4 times as many as milk.

After fermentation, the yogurt contain twice raw milk content of fatty acid. In addition, lactic acid bacteria have a beneficial effect, for some instances, it will maintain the ecological balance of intestinal flora, avoid constipation, promote digestion and absorption, against aging and improve human immunity.For recently, the definition for food security was that it was not only need the adequate food supply for people, but just it was providing the sufficient nutritional food for .

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Unit F2L5 04 () Develop Product Specifications in Food Manufacture Unit Summary This Unit is about developing and agreeing final specifications in a food and drink manufacturing. The manufacturing specification lists information a manufacturer needs to produce the product. The specification records the stages of the production process, with details of all the.

Raw Materials: Selection, Specifications, and Certificate of Analysis Features - Cover Story Raw materials, including ingredients, processing aids, and packaging, are the foundation of finished food products.

Refers to the range of specialized food products and supplements that provide varying levels of energy, micronutrients, and macronutrients necessary for growth and health in order to prevent or treat undernutrition. When indicated as a requirement on the Amway specification, a hardcopy C of C is required to accompany every lot of non-consumable items shipped to Amway, and should be included with the shipment.

Microsoft Word - Certificate of Conformance- Manufacture yunusemremert.com

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