Dairy Product Project instructions

Dairy Product Project instructions

Your group will work for a selected dairy product project. You will prepare a PPT based on your different authentic resources such as dairy related books (some books are available in our library), journal papers, technical reports and internet search. Presentation time is 25-30 minutes followed by 5 minutes Q&A.

Your PPT will cover following aspects:

Definition of your product: You need to use a standard definition (FDA Code of Federal regulations CFR) of your product. You can get the CFR from https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B (Title 21 Food and Drugs).

An example of product definition/description from CFR:

Milk: Sec. 131.110 Milk.

Description. Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows. Milk that is in final package form for beverage use shall have been pasteurized or ultra pasteurized and shall contain not less than 8 1/4 percent milk solids not fat and not less than 3 1/4 percent milkfat. Milk may have been adjusted by separating part of the milkfat therefrom, or by adding thereto cream, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry milk. Milk may be homogenized.

You may compare FDA definition with other standard such as European union or any other countrys standard.

Product market overview (volume of the market, product producing companies, job opportunities)

Raw ingredients required for the manufacturing of your product and composition of final product (you can get the composition data from the FoodData Central USDA - https://fdc.nal.usda.gov/fdc-app.html#/).

Details about the manufacturing process of your product:

Draw a flow diagram showing all unit operations required for manufacturing this product.

Dont just draw a generic diagram. You must give the specific conditions such as temperature, time, pressure and so on.

Explain each unit operation (i.e., why this operation is need, mechanism/procedure, precautions, if needed)

Equipment needed for the unit operations of your product:

List of equipment

Purpose of the equipment used for

Operation principle of the equipment

Quality assurance: Critical control points and their limits of your product and other quality assurance/quality control requirements/aspects of your product (you may get some information at CFR).

Read the pdf file (Guidelines for food safety control of artisan cheese-making) at https://norden.diva-portal.org/smash/get/diva2:702538/FULLTEXT01.pdf to understand how to determine CCP and their limits. Also, I have attached an PPT on Frozen Cooked Beef Patties HACCP plan for your understanding how to prepare HACCP plan/FSMA.

Prepare a similar type of chart/plan for your products.

Advanced novel technologies/equipment for processing/improving your product.

Innovation (one or two example, they can be formula, delivery convenience, packaging, shelf-life and so on)

Five key challenges for your products (they can be related to supply chain, safety, shelf-life, government issues, technology or anything related to your product)

Prepare a question for the final exam. Your question should be such way that students can answer by reading your PPT and they can answer the question within 250 -300 word. Dont make a question that can be answered without reading your PPT.

Evaluation rubric of the Dairy Product Project Presentation

Title of the topic:

Name of presenter:

Evaluator:

Criteria Points Earned points

Did the presenters take 25-30 minutes? 10 Product definition/description 5 Product market overview 10 Raw ingredients and composition of final product 10 Unit operations: manufacturing details of the product 10 Equipment required for the manufacturing of the product and their principle 10 Quality assurance of the product 10 Advanced novel technologies/equipment for the product 10 Innovation examples related the product 10 Five key challenges for the product 10 Question for the final exam 5 Total 100 Any other comments:

Presentation Grade

2 4 6 8 10

Many problems/ beginning Some problems/ developing Satisfactory/

moderate Good/ accomplished Excellent/ exemplary

Significant Deduction for the Presentation:

Please avoid the following comments:

Reading Half (50%) of the presentation

Eye contact/interaction with audience 10% of the presentation

Timing of the presentation: 20% of the presentation (Not less than 25 min and not more than 30 min)