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|Title:||Report on industrial attachment with Wyeth Nutritionals Singapore Pte Ltd||Authors:||Tan, Wei Feng.||Keywords:||DRNTU::Engineering::Chemical engineering||Issue Date:||2009||Abstract:||Consistent high quality standards are expected of formulated milk powder products for infants and young children, given their dependence on milk for nutritional needs and healthy development. Formulation reviews are performed to ensure that nutritional, organo-sensory and physical standards constantly meet required standards. Potential risks are addressed with formulation activities, which employ pilot plant trials to determine the effectiveness of the proposed change. Successful completions of pilot plant trials confirm that an earlier addition of protein-containing non-fat milk powder as well as introduction of time delay between macro and micro ingredients during compounding stage stabilises the pH trending to a desired range, owing to more protein presence in the liquid mix to serve as pH buffer. Proposed sequences of ingredient addition adopting these practices are hence approved for implementation in commercial production in the light of the desired pH trendings achieved in the trials.||URI:||http://hdl.handle.net/10356/42338||Rights:||Nanyang Technological University||Fulltext Permission:||restricted||Fulltext Availability:||With Fulltext|
|Appears in Collections:||SCBE Student Reports (FYP/IA/PA/PI)|
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