UNIVERSITI TEKNOLOGI MARA

FAKULTI KEJURUTERAAN KIMIA

FOOD PRESERVATION TECHNOLOGY
(CHE 658)

NAME & STUDENT ID : ABDUSALAM BIN MAJOK (2016250124)

AFIFAH BINTI JASIMIN (2016250462)
FELLICIA MURING LABO (2016250468)
GEOGINA RAWAS ANAK UNGKAI (2016250218)
MOHAMAD NAZRIE BIN PAULUS (2016250452)
MUHAMMAD ZAYEEM ARIF BIN SALEHAN (2016631648)
NAZRI BIN NORMAN (2016250146)
GROUP : EH220 5E
EXPERIMENT : FERMENTATION OF FRESH MILK INTO YOGURT.
DATE PERFORMED : 18th NOVEMBER 2018
SEMESTER :7
PROGRAMME/CODE : EH220
SUBMIT TO : DR. SITI NOOR SUZILA BT MAQSOOD UL-HAQUE
 Criteria Allocated Marks (%) Marks

Abstract/Summary 10

Introduction 15

Literature review 15

Methodology 10

Results and discussion 30

Conclusion and Recommendations 10

References 5

Appendix 5

TOTAL 100

Remark:

Checked by: Rechecked by:

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Date: Date:
APPENDIX

Fresh Milk and Yogurt Fresh Milk heated until 85°C

Fresh Milk cooled to 40°C Preparation of Yogurt

Fresh Milk and Yogurt mixed together Initial pH reading

Fermentation for 8 hours