Synopsis-template first slide-1 milk beverage.ppt

mechanism of milk sensor operation

1. “NATURAL BEVERAGE FROM EXPIRED MILK ”
COURSE CODE: UE21BT390A
by
SHARANYA P[PES1UG21BT054]
AKSHATA S[PES1UG21BT008]
VIDHYASHREE[PES1UG21BT069]
6th Sem, B.Tech (Biotechnology)
Under the guidance of
DR. DINESH M S
Department of Biotechnology, PESU
SESSION : Jan-May 2024

2. The dairy sector's main goals nowadays are modernise manufacturing techniques, integrate cutting-
edge technologies and novel concepts to be introduced to the market to meet the growing demand for
dairy products. So in our project, we delve into an intriguing idea of repurposing expired milk to craft
flavorful dairy products, infusing it with natural, organic herbal extracts, which is also commited in
providing an overall solution by addressing vitamin deficiencies by using B12 extracts and issue of
excessive sugar usage in beverages by replacing it with stevia. We're not just about the ordinary,
expect a unique flavor, banana which is rich in fiber, manganese, potassium, vitamin B6, and vitamin
C.
Safety is a priority, so incorporating different techniques to make milk well suitable for consumption
is OUR top-most priority. A fact to be mentioned here is that a study reveals that whole and 2% skim
milk potentially last 5-6 days, while fat-free milk can remain safe for up to 10 days.
With India's annual milk production at about 180 million tonnes, our project tackles food waste,
health concerns, and aligns with economic realities. Get ready for a taste of innovation that goes
beyond boundaries, offering both a cost-effective yet a delightful experience and a step towards a
more sustainable, flavorful future.
INTRODUCTION

3. SCOPE AND SIGNIFICANCE
1.Milk spoilage, is a major problem faced by dairy industry.
Our objective is to develop a organic way of producing
nutritive beverage from expired milk.
2.Resulted product will be having an application as a health
drink across the age groups.

4. HYPOTHESIS
•If expired milk is carefully processed and combined with specific natural
preservatives known for their antimicrobial properties, then it may be
possible to create a safe and palatable natural beverage.
•The natural preservatives, when applied in appropriate concentrations
and conditions, could help in minimal microbial growth in the expired
milk, resulting in a flavorful and potentially nutritious beverage.
•This innovative approach may contribute to reducing food waste and
offer a sustainable solution for repurposing expired milk into a
consumable product.
•Further experimentation and analysis are necessary to confirm the
safety, shelf life, and nutritional benefits of the proposed natural
beverage.

5. OBJECTIVES
1 . Collection of samples of expired milk and analysis of expired milk for
physicochemical analysis.
2. Screening the preservative effecting of organic additives to the expired
milk sample.
3. Identification and selection of potential organic flavoring agents having
inbuilt preservative property
4. Development of beverages from expired milk through additives and
flavoring agents.

6. METHODOLOGY
1 . Collection of expired milk from the Bangalore production unit.
2. Physico-chemical analysis:
•Physical analysis is finding the viscosity using an Osmo viscometer.
•Chemical analysis is finding the pH using a pH Meter.
•Finding casein using iso-electric precipitation analysis.
•A microbial analysis using the colony counting technique.
3. Identification of organic preservatives such as:
Pomegranate seed, cinnamon clove, geranium oil, patchouli oil, and nisin.
4. Nutritional analysis of beverage after adding preservatives using DOE:
Calcium, casein, sugar (lactose), and Vitamins.
5. Sensory evaluation using a hedonic scale. A survey would be conducted to test the
taste, flavour, smell, and overall analysis.

7. PLAN OF WORK
1 WEEK
2 WEEKS
2 WEEKS
1 WEEK
1 DAY
Collection of milk samples from dairy industry
Physicochemical analysis
Identification of preservatives
Nutritional analysis of beverage
Sensory evaluation using the Hedonic scale

8. 1. Watanabe F, Yabuta Y, Bito T, Teng F. Vitamin B -containing plant food sources for vegetarians. Nutrients.
₁₂
2014 May 5;6(5):1861-73. doi: 10.3390/nu6051861. PMID: 24803097; PMCID: PMC4042564.
2. R. Cava, E. Nowak, A. Taboada, F. Marin-Iniesta,
Antimicrobial Activity of Clove and Cinnamon Essential Oils against Listeria Monocytogenes in Pasteurized Milk,
Journal of Food Protection, Volume 70, Issue 12, 2007, Pages 2757-2763, ISSN 0362-028X,
https://doi.org/10.4315/0362-028X-70.12.2757.
3. Euphoria Yang, Qing Yang, Brett Troemper, Jianying Zhang, "Investigation on Bacterial Growth and pH in
Milk after the Expiration Date", The Scientific World Journal, vol. 2023, Article ID 9982886, 9 pages, 2023.
4. https://fdc.nal.usda.gov/fdc-app.html#/food-details/173944/nutrients
5. https://en.m.wikipedia.org/wiki/Dairy_in_India
REFERRENCES