DEPARTMENT OF BIOLOGY

FACULTY OF SCIENCE & MATHEMATICS

UNIVERSITI PENDIDIKAN SULTAN IDRIS

SBK 3023

FOOD SCIENCE AND NUTRITION

TITLE : REPORT TRIP TO VITAGEN

GROUP : A

PROGRAM : SCIENCE EDUCATION (AT16)

NAME MATRIC NUMBER

SHARIFAH MAIZURA KASMAWATI D20091035071
FATIN IZZATI BT ZAINAL ABIDIN D20091035085
NUR ADHA BT MHD AMIN D20091035114
NUR IBTISAM BT MOHAMAD D20091035117
 Title : Vitagen

Matter : 7 Principle of HACCP

1) Principle 1 : Conduct a hazard analysis

• VITAGEN is a cultured milk drink made by fermenting skim milk with

billions of live probiotic cultures (i.e. Lactobacillus acidophilus and
Lactobacillus casei) to help maintain a healthy digestive system. These
probiotic cultures are specially imported from the Chr. Hansen Laboratory in
Denmark, a world leading cultures laboratory that supplies high quality
probiotics worldwide. VITAGEN is available in 3 delicious varieties.
VITAGEN Regular, VITAGEN Less Sugar and VITAGEN Collagen Less
Sugar.
• The vitagen is produced by cultivating these live good bacteria in wholesome
milk and added with real fruit juice. All these goodness aid digestion, thus
keeping one’s digestive system in balance and healthy for a healthy body.
Moreover, Vitagen is the first and only cultured milk to obtain certification
and ISO 9002.

How is vitagen produced?

STAGE 1 • Lactobacillus culture from the laboratories of Chr.Hansen from Denmark

• Fresh milk solids from Australia and New Zealand
• The milk is pasteurization to kill the bacteria
• The good bacteria is inoculated and fermented in fresh non-fat milk solids. It is
left to ferment for 60 hours. Fermented milk is very sour and is not ready for
consumption
STAGE 2 • The LB is thus quickly chilled
STAGE 3 • Mixture is homogenized to ensure that the same quality is consistent throughout

STAGE 4 • Ingredient such as real fruit juices and special trade recipe is added to make
vitagen
STAGE 5 • The finished product is then filled into the vitagen bottles and content sealed
• Before that, the bottles have to sterilize
STAGE 6 • 5 bottles are shrinkwrapped and transferred to storage room at temperature
less that 4 degree celcius
STAGE 7 • All these are loaded on to the vitagen trucks and delivered.

2) Principle 2 : Identify critical control points

• Amount of microbe control

The main and most important microbe use to make vitagen is Lactobaccilus
culture which this microbe is a major part of the Lactic Acid Bacteria Group.
Billion of microbe contained in a cup of vitagen.

• pH control

pH Balance is produced By Lactic Acid provided by Lactobaccilus culture to

alter the Large intestine to a slightly more Acidic level, destroying putrefactive
bacteria

• Temperature control

Full milk is heated at 85-90oC for 30-40 minutes to destroy spoilage organism.
The milk is also cooled after added with other ingredients and culture at 42 oC
for several hours. This is the ideal temperature for starter culture to growth.

3) Establish critical limits for each critical control point

Microbial aspect of safety:

Process that are aimed at minimizing organisms include

o Pasteurization

Pasteurization is heating of every particle of milk or milk product to a specific

temperature for a specified period of time without allowing recontamination of
that milk or milk product during the heat treatment process.
 o Purpose

There are two distinct purposes for the process of milk pasteurization:

1. Public Health Aspect - to make milk and milk products safe for human
consumption by destroying all bacteria that may be harmful to health (pathogens)
2. Keeping Quality Aspect - to improve the keeping quality of milk and milk
products. Pasteurization can destroy some undesirable enzymes and many
spoilage bacteria. Shelf life can be 7, 10, 14 or up to 16 days.

The extent of microorganism inactivation depends on the combination of temperature

and holding time. Minimum temperature and time requirements for milk
pasteurization are based on thermal death time studies for the most heat resistant
pathogen found in milk

To ensure destruction of all pathogenic microorganisms, time and temperature

combinations of the pasteurization process are highly regulated:

Milk: 63° C for not less than 30 min., 72° C for not less than 16 sec.

o Sterilization

Sterilization is a term referring to any process that eliminates (removes) or kills all
forms of microbial life, including transmissible agents (such as fungi, bacteria,
viruses, spore forms, etc.) present on a surface, contained in a fluid, in medication, or
in a compound such as biological culture media.Sterilization can be achieved by
applying the proper combinations of heat, chemicals, irradiation, high pressure, and
filtration.

4) Establish critical control point monitoring requirements

Monitoring activities are necessary to ensure that the process of Vitagen is under
control at each critical control point. Fermented milk products and pasteurised
milk products which is include Vitagen cultured milk drinks. Vitagen processes
 included the raw material, storage, formulation, processing, filling, packing,
storage and delivery of. According to the HACCP principle above, Vitagen is
applied that principles. Such procedures of establish critical control point
monitoring requirements might include determining how and by whom cooking
time and temperature should be monitored. Vitagen must be refrigerated between
7ºC to 10ºC. However, it can be taken out of refrigerator and left at room
temperature for up to 2 hours before consumption.

5) Establish corrective actions

Specific corrective actions must be developed for each CCP in the HACCP system
in order to deal with deviations when they occur. The actions must ensure that the
CCP has been brought under control. Actions taken must also include proper
disposition of the affected product. Deviation and product disposition procedures
must be documented in the HACCP record keeping. Vitagen research and
development laboratory is staffed by the finest technical personnel who are
constantly in pursuit of innovative new products. They also research into the use
of new equipment and technologies as well as new manufacturing processes in
order to improve the efficiency of our plant and the quality of our manufactured
products. Specialized Quality Control units are responsible to keep a daily check
on products through regular testing at every stage of manufacturing to ensure
conformity with the highest international standards.

6) Establish record keeping procedures

Malaysia Milk is supported by an efficient distribution and sales network covering

key market centre located throughout the country. Special refrigerated delivery
trucks and vans travel the length and breadth of Malaysia to ensure products reach
retail outlets as fresh as the day they leave the Malaysia Milk plant. This is in
keeping with our commitment to Quality.

To ensure that all Muslims can enjoy Vitagen drinks, Vitagen Company has not
only selected ingredients suitable for Muslims but also obtained Halal certification
 from Majlis Ugama Islam Singapura (MUIS). MUIS is the highest Islamic
authority in Singapore and the only authorized bosy to issue halal certificates.

7) Establish procedures for ensuring the HACCP system is working as intended

In principle 7, the establish procedures for ensure the HACCP system is working
as intended is to validation ensures that the plants do what they were designed to
do. That is, they are successful in ensuring the production of a safe product. The
plans are involve of the fishing boat, raw material, processing, boxing, shipment
and last is the safe product. When all of this applied or went well as the planning,
the Vitagen is the safe product to human. Besides, the materials that involve in the
process of making Vitagen also required to have their own HACCP plans. The
other material is like the fruits that used in Vitagen. Establish effective
recordkeeping to document the HACCP system. This would include records of
hazards and their control methods, the monitoring of safety requirements and
action taken to correct potential problems. Each of these principles must be
backed by sound scientific knowledge for example the Vitagen must be
refrigerated between 7ºC to 10ºC. However, it can be taken out of refrigerator and
left at room temperature for up to 2 hours before consumption. It should not be
placed at room temperature for too long because live probiotic cultures in Vitagen
will become active and use the sugar to multiply and produce lactic acid. This acid
causes Vitagen to taste sour, which is not a true representation of the refreshing
taste of Vitagen. Once a bottle of Vitagen is opened, it should be consume
immediately. In 2001, seeing the need to assure consumers of safe & wholesome
food, Malaysia Dairy Industries Pte Ltd embarked on a food safety program and
subsequently achieved Hazard Analysis Critical Control Point (HACCP)
certification. This program focuses on food safety from the procurement and
handling, manufacturing and distribution of the final goods.
7 Principles of HACCP
REFLECTION

For accomplishment of Food Science and Nutrition project, we Science Education students
had a field trip to Vitagen factory which is located at Petaling Jaya. As we arrived there, we
were welcomed by one of the workers for the company. She acts as our tour guide in that day.
We watched a video recording and a briefly explanation about the process of making Vitagen
before we get started the tour.

As the tour guide had explained, Vitagen is a cultured milk drink made by fermenting
skim milk with billions of live probiotic cultures to help maintain a healthy digestive system.
They are using good bacteria such as Lactobacillus acidophilus and Lactobacillus casei.
Probiotic cultures in Vitagen combined with the good bacteria in our body help the body
defend it against toxins, harmful bacteria and allergens. Thus, Vitagen contributes positively
to our health because it promotes good colon health and improves our immune system.

The tour guide also explained to us about the process of making yogurt. It is really
interesting and beneficial to know details about the process of making Vitagen. We were
given time for having questions and answers session. As expected, there were a lot of things
and ideas have been questioned throughout the session. The more we asked, the more
information we get. After that, we continued to the factory. We were briefed the rules and
regulations before walking into the factory and the tour guide officer mentioned “walk within
the yellow lines”. These to ensure our safety since some big trucks were there.

The tour was nice but uneventful because we just allowed watching the process of
yogurt from far. The visual was not clear enough since it was too crowded with all of the
members were inside the factory. It ended with a small tea-party and food testing in a room.
All of the Vitagen and Marigold products were being served. We were asked to have a test of
each product. It is the biggest opportunity to have a taste of some products that seems rarely
found in market. The best part was when the company giving special tokens for each of us as
appreciation for their visitors.