Khảo sát quy trình sản xuất sữa chua có đường tại Công ty Cổ phần Elovi Việt Nam

Chuyên khảo phân tích Luận văn survey on sweetened yogurt producing process at elovi viet nam joint stock company, đánh giá các khía cạnh quan trọng, đề xuất hướng nghiên cứu tiếp

• Tác giả: Nguyen Thi Tuyet Nhung
• Người hướng dẫn: Dr. Luong Hung Tien
• Trường học: Thai Nguyen University of Agriculture and Forestry
• Chuyên ngành: Food Technology
• Đề tài: Survey On Sweetened Yogurt Producing Process At Elovi Viet Nam Joint Stock Company
• Loại tài liệu: Bachelor Thesis
• Năm xuất bản: 2021
• Địa điểm: Thai Nguyen

Mục lục chi tiết

• 1. CHAPTER I: Contents of work
• 1.1. General information about Elovi Viet Nam Joint Stock Company
• 1.2. Introduction of company
• 1.3. History and development of the company
• 1.4. Map of the Elovi Viet Nam JSC's Governance Structure
• 1.5. Overview of Milk
• 1.6. Introduction about Yogurt
• 1.7. Classification of Yogurt
• 1.8. The role and effects of yogurt
• 1.9. The trend milk production and consumption in Viet Nam and the world
• 1.10. Consumption Trends In Milk And Dairy Products In Viet Nam
• 1.11. Consumption Trends In Milk And Dairy Products In The World
• 1.12. OBJECTIVE, CONTENTS AND METHODS OF RESEARCH
• 1.13. Object and scope of the study
• 1.13.1. Object of the study
• 1.13.2. Scope of the study
• 1.13.3. Location and time
• 1.14. Methods of collecting information
• 1.15. Product Quality Management
• 1.16. Results of Survey on Sweetened Yogurt Producing process at Elovi Viet Nam Joint Stock Company
• 1.16.1. Explain process of yogurt production
• 1.16.2. Investigate some main stages in the production line of yogurt
• 1.16.3. Refrigerate and aging
• 1.16.4. Results of determining the nutritional composition of the product
• 1.17. DISCUSSION AND LESSON LEARNED
• 2. CHAPTER II: LITERATURE REVIEW
• 2.1. General information about Elovi Viet Nam Joint Stock Company
• 2.2. Introduction of company
• 2.3. History and development of the company
• 2.4. Factory scale
• 2.5. Equipment lines
• 2.6. Storage, preservation
• 2.7. Distribution
• 2.8. On the issue of food quality, hygiene and safety
• 2.9. Human factor
• 2.10. Map of the Elovi Viet Nam JSC's Governance Structure
• 2.11. Overview of Milk

Tóm tắt

I. Tổng quan về quy trình sản xuất sữa chua có đường tại Elovi Việt Nam

Công ty Cổ phần Elovi Việt Nam là một trong những đơn vị hàng đầu trong ngành sản xuất sữa chua có đường. Quy trình sản xuất sữa chua tại đây được thực hiện theo tiêu chuẩn quốc tế, đảm bảo chất lượng và an toàn thực phẩm. Sữa chua có đường không chỉ là sản phẩm dinh dưỡng mà còn mang lại nhiều lợi ích cho sức khỏe. Việc hiểu rõ quy trình sản xuất này sẽ giúp người tiêu dùng yên tâm hơn về chất lượng sản phẩm.

1.1. Giới thiệu về Công ty Cổ phần Elovi Việt Nam

Elovi Việt Nam được thành lập vào năm 2002, chuyên sản xuất và chế biến các sản phẩm từ sữa. Công ty áp dụng công nghệ tiên tiến từ Tetra Pak, đảm bảo quy trình sản xuất hiện đại và hiệu quả.

1.2. Lợi ích của sữa chua có đường

Sữa chua có đường không chỉ ngon miệng mà còn cung cấp nhiều dưỡng chất cần thiết cho cơ thể. Nó giúp cải thiện tiêu hóa, tăng cường hệ miễn dịch và hỗ trợ sức khỏe tim mạch.

II. Thách thức trong quy trình sản xuất sữa chua có đường

Mặc dù quy trình sản xuất sữa chua có đường tại Elovi được thực hiện theo tiêu chuẩn cao, nhưng vẫn tồn tại một số thách thức. Những vấn đề này có thể ảnh hưởng đến chất lượng sản phẩm và sự hài lòng của khách hàng. Việc nhận diện và giải quyết các thách thức này là rất quan trọng để duy trì vị thế cạnh tranh trên thị trường.

2.1. Nguyên liệu đầu vào và chất lượng

Chất lượng nguyên liệu đầu vào là yếu tố quyết định đến chất lượng sữa chua. Việc lựa chọn nhà cung cấp uy tín và kiểm soát chất lượng nguyên liệu là rất cần thiết.

2.2. Quản lý quy trình sản xuất

Quản lý quy trình sản xuất hiệu quả là một thách thức lớn. Cần có hệ thống giám sát chặt chẽ để đảm bảo mọi bước trong quy trình đều được thực hiện đúng cách.

III. Phương pháp sản xuất sữa chua có đường tại Elovi

Quy trình sản xuất sữa chua có đường tại Elovi bao gồm nhiều bước quan trọng, từ việc lựa chọn nguyên liệu đến đóng gói sản phẩm. Mỗi bước đều được thực hiện theo quy trình nghiêm ngặt để đảm bảo chất lượng và an toàn thực phẩm.

3.1. Quy trình chế biến sữa chua

Quy trình chế biến sữa chua bao gồm các bước như tiệt trùng, lên men và làm lạnh. Mỗi bước đều có vai trò quan trọng trong việc tạo ra sản phẩm cuối cùng.

3.2. Kiểm soát chất lượng trong sản xuất

Kiểm soát chất lượng là một phần không thể thiếu trong quy trình sản xuất. Các tiêu chuẩn chất lượng được áp dụng để đảm bảo sản phẩm đạt yêu cầu trước khi ra thị trường.

IV. Ứng dụng thực tiễn và kết quả nghiên cứu tại Elovi

Kết quả nghiên cứu về quy trình sản xuất sữa chua có đường tại Elovi cho thấy sản phẩm không chỉ đáp ứng nhu cầu thị trường mà còn có chất lượng vượt trội. Việc áp dụng công nghệ hiện đại đã giúp nâng cao hiệu quả sản xuất và giảm thiểu lãng phí.

4.1. Kết quả khảo sát chất lượng sản phẩm

Khảo sát cho thấy sữa chua có đường của Elovi được người tiêu dùng đánh giá cao về hương vị và chất lượng. Điều này khẳng định vị thế của Elovi trên thị trường.

4.2. Ứng dụng công nghệ trong sản xuất

Công nghệ tiên tiến từ Tetra Pak đã giúp Elovi tối ưu hóa quy trình sản xuất, từ đó nâng cao năng suất và chất lượng sản phẩm.

V. Kết luận và tương lai của sản phẩm sữa chua có đường

Sữa chua có đường tại Elovi không chỉ đáp ứng nhu cầu tiêu dùng trong nước mà còn hướng tới xuất khẩu. Với những nỗ lực không ngừng trong việc cải tiến quy trình sản xuất, Elovi đang từng bước khẳng định vị thế của mình trong ngành công nghiệp thực phẩm.

5.1. Tương lai của sản phẩm sữa chua tại Elovi

Elovi dự kiến sẽ mở rộng dòng sản phẩm sữa chua có đường, đáp ứng nhu cầu ngày càng cao của người tiêu dùng và thị trường quốc tế.

5.2. Định hướng phát triển bền vững

Công ty cam kết phát triển bền vững, chú trọng đến chất lượng sản phẩm và bảo vệ môi trường trong quy trình sản xuất.

Trích đoạn nội dung tài liệu

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM … …… NGUYEN THI TUYET NHUNG TOPIC TITLE: SURVEY ON SWEETENED YOGURT PRODUCING PROCESS AT ELOVI VIET NAM JOINT STOCK COMPANY BACHELOR THESIS Study Mode : Full-time Major : Food Technology Faculty : Advanced Education Program Office Batch : 2016 - 2020 Type : On-the-Job Training (OJT) Thai Nguyen, 2021 THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM … …… NGUYEN THI TUYET NHUNG TOPIC TITLE: SURVEY ON SWEETENED YOGURT PRODUCING PROCESS AT ELOVI VIET NAM JOINT STOCK COMPANY BACHELOR THESIS Study Mode : Full-time Major : Food Technology Faculty : Advanced Education Program Office Batch : 2016 - 2020 Type : On-the-Job Training (OJT) Supervisor(s) : Dr. Luong Hung Tien Thai Nguyen, 2021 Thai Nguyen University of Agriculture and Forestry Degree Program Engineer of Food Technology Student name NGUYEN THI TUYET NHUNG Student ID DTN1654190014 Thesis Title Survey On Sweetened Yogurt Producing Process At Elovi Viet Nam Joint Stock Company Supervisor Dr. Luong Hung Tien Supervisor’s Signature ABSTRACT The purpose of this study was to understand the industrial-scale producing process of sweetened yogurt, survey and get direct access to industrial-scale working practices, quality management process of sweetened yogurt at Elovi Vietnam Joint Stock Company, Located at: Nam Pho Yen Industrial cluster, Thuan Thanh commune - Pho Yen town - Thai Nguyen province. Elovi Vietnam Joint Stock Company is one of the leading enterprises in the field of production, processing and a leading liquid milk processor in Vietnam and in the region using the international standard technology and equipment which is the most advanced and synchronous production line from Tetra Pak Group - Sweden.

The ELOVI factory is operated and controlled according to update to production management standards and certificates with a team of professional staff who are partners of many large corporations in the world. Keywords: Yogurt, Milk ,Processing ,Lactic Acid, Industrail Scale. Number of pages: Date of Submission: ACKNOWLEDGEMENT For the completion of this thesis, I would like to thank: Thai Nguyen University of Agriculture and Forestry, Advanced Education Program of Faculty Food Technology has taught and imparted knowledge and skills to me during my studies here. My heartfelt thanks go to my supervisor - Dr.

Luong Hung Tien for his dedicated and detailed instruction knowledge and apply it to this thesis. Thank the directorate and departments of Elovi Vietnam Joint Stock Company, without your support, during my internship, and providing me with relevant information and data, I wouldn’t have been able to carry out my thesis. Due to a lack of experience in the field as well as limited knowledge, the essay will not avoid shortcomings. I look forward to receiving comments, suggestions, and criticisms from teachers to improve the thesis.

Finally, I wish you health, success, and happiness. Sincerely thanks! Nguyen Thi Tuyet Nhung LIST OF ABBREVIATIONS Abbreviations Meaning ISO International Organization for Standardization HACCP Hazard Analysis and Critical Control Points. CIP Cleaning In Plance Automatic machine cleaning system QA Quality Assurance QC Quality Control R&D Research and Development FAO Food and Agriculture Organization of the United Nations TCVN Vietnam Standard KPH Not Detect VNJSC Viet Nam Joint Stock Company TABLE OF CONTENT CHAPTER I. Contents of work.

General information about Elovi Viet Nam Joint Stock Company. Introduction of company. History and development of the company. Map of the Elovi Viet Nam JSC's Governance Structure.

Overview of Milk. Introduction about Yogurt. Classification of Yogurt. The role and effects of yogurt.

The trend milk production and consumption in Viet Nam and the world. Consumption Trends In Milk And Dairy Products In Viet Nam. Consumption Trends In Milk And Dairy Products In The World. OBJECTIVE, CONTENTS AND METHODS OF RESEARCH 27 3.

Object and scope of the study. Object of the study. Scope of the study. Location and time.

Methods of collecting information. Product Quality Management. Results of Survey on Sweetened Yogurt Producing process at Elovi Viet Nam Joint Stock Company. Explain process of yogurt production.

Investigate some main stages in the production line of yogurt. Refrigerate and aging. Results of determining the nutritional composition of the product. DISCUSSION AND LESSON LEARNED.

71 APPENDICES LIST OF FIGURES Figure 2.1 The organizational map of Elovi VN JSC Governance Structure.1: Tetra Pak® High Shear Mixer R200 -200.2: Tetra Alex 30G Systerm.3 : Tetra Therm Lacta B Systerm.4: A Part of Fermentation Systerm.5: Filling the box systerm. 64 LIST OF TABLES Table 2.1 : Infrastructure of Elovi Viet Nam Joint Stock Company.2 The composition of the types of milk commonly used in milk processing technology.3 Main components of one liter of milk[4].4: Chemical composition in milk.5: Major biochemical changes occur during fermentation.1: Acceptance Standard For Elovi company's Sweetened Yogurt.2: The standard table of finished sweetened yogurt products.1: Explain process of yogurt production.2: Ingredients of sweetened yogurt (batch 5000kg).3: Acceptance Standard of Process water.4: Acceptance Standard of Refined Sugar.5 : Acceptance Standard of Skim Milk Power – SMP.6: Acceptance Standard of Anhydrous milk fat (AMF).7: Acceptance Standard of Yeast like Yo-mix 495.8: Indicators of nutritional composition of product.9: Content of nutrients in yogurt products.10: Average nutrional information per 100 g.11: Compare average nutrional information per 100 g on the market. Rationale Dairy products are diverse and nutritious such as yogurt, fresh milk, cheese, butter, and more. According to FAO, Yogurt is a product that is fermented milk product that apreferred by consumers.

Yogurt is a food that has an effect on the body and used commonly due to the fermentation process of yogurt, lactic acid is produced, which has the ability to prevent cancer and limit microorganisms that are active in breaking down lipids and proteins. The product will have a high digestibility because the substances have been converted into a form that is easily absorbed by the body. Moreover, milk is one of the extremely important factors in the strategy of increasing height and improving the physical condition of the people. Along with human's living standards improved, the demand for products and foods with high nutritional content also increased.

Therefore, the development of the dairy processing industry is an inevitable consequence, in line with the development trend of the times. In Vietnam nowadays, there are many establishments producing dairy products that are well received by many consumers such as Dutch Lady, TH True Milk, Vinamilk, Nutifood, Elovi. Along with technological processes, there are differences in the equipment, but they all offer good quality products to the market to meet the needs of consumers. Yogurt products of Elovi Vietnam company are not only serving domestic customers but also exporting to foreign markets to serve international customers, so 1 product quality is of concern.

Along with the increasing trend of consuming dairy products and coming from reality this thesis is performing for: " Survey On Sweetened Yogurt Producing Process At Elovi Viet Nam Joint Stock Company". Objectives Generally, the study aims to: - Conduct research on industrial scale sweetened yogurt processing from raw materials to packaging and finished products; - Engage in the production of sweetened yogurt and observe, evaluate and give feedback on the yogurt production process; - Conduct survey on the product quality management process. Contents of work - Investigate the technological process diagram for sweetened yogurt production at Elovi Vietnam Joint Stock Company; - Investigate some main stages in the production line of yogurt; - Investigate quality management process. Detailed schedule Table 1.

Diary of training Month Time Content of Work From: Investigate the procedure of sweetened yogurt 01/01/2021 – production in Elovi Viet Nam Joint Stock Company 31/01/2021 From: Comprehend and describe some of the main stages in 01/02/2021 – the yogurt production line 28/02/2021 From: 01/03/2021 – Investigate the quality control process for yogurt 31/03/2021 From: 01/04/2021 – To study all equipment in the sweetened yogurt 30/04/2021 01/05/2021- 5th Collect the data 31/05/2021 01/06/2021- 6th Write the report 30/06/2021 1. Timeline The survey was carried out in Elovi Viet Nam Joint Stock Company from January 01, 2021 to June 30, 2021 at (address). 3 CHAPTER II LITERATURE REVIEW 2. General information about Elovi Viet Nam Joint Stock Company 2.

Introduction of company Company name: Elovi Viet Nam Joint Stock Company (Elovi VNJSC). Abbreviated name: Elovi Business license: 1702000074 Tax code: 4600285900 Operation date: May 12, 2002 Phone: [phone] Address: Elovi Vietnam Joint Stock Company Nam Pho Yen Industrial Park - Thuan Thanh Commune - Pho Yen Town - Thai Nguyen. Elovi is one of the largest dairy factories in Vietnam owning the world's leading advanced equipment and technology of Tetra Pak - Sweden with a capacity of 80 million liter per year. With the mission "For Vietnamese Health & Wisdom", Since the establishment of the company, Elovi's Board of Directors has taken the issue of quality assurance and food safety as the top concern, the company has and is constantly researching and developing to produce quality and safe dairy products that bring good nutrition to consumers.

Elovi, ZinZin and Koshi brands have been helping Elovi fulfill its commitment during 15 years of establishment and development. Currently, Elovi Viet Nam is applying the ISO 22000:2015 and HACCP for measuring and managing the quality of products [12]. 4 ISO 22000 is a standard developed by the International Organization for Standardization (ISO) with a focus on food safety. The full name is ISO 22000 Food safety management systems - Requirements for any organization in the food chain.

Whatever their size, or product, all food producers have a responsibility to manage the safety of their products and the well-being of their consumers. That’s why ISO 22000 exists [19]. The consequences of unsafe food can be serious. ISO’s food safety management standards help organizations identify and control food safety hazards, at the same time as working together with other ISO management standards.

Applicable to all types of producer, ISO 22000 provides a layer of reassurance within the global food supply chain, helping products cross borders and bringing people food that they can trust. ISO is the abbreviation of the International Organization for Standardization. ISO 22000 certification is an international, accepted and valid food safety standard worldwide. An enterprise in the food supply chain that applies and achieves ISO 22000 certificate is recognized as a unit with a good management system of food safety and hygiene and ensures the supply of safe food products, quality for consumers.

HACCP is an acronym for Hazard Analysis and Critical Control Point System, and means “Hazard Analysis and Critical Control Point System”, or system for analyze, identifying and controlling hazards important in food production and processing”. HACCP is a quality management system based on hazard analysis and critical control points. It is an analytical tool to ensure food safety and quality. HACCP includes systematic reviews of all relevant steps in the food processing process, and identifies those steps that are critical to food safety 5 and quality.

This tool allows to focus technical resources, expertise on processing steps that have a decisive impact on food safety and quality. History and development of the company Elovi originates from one of 18 members of Vinh Phuc Group (Prime Group). This is a typical economic group of Vinh Phuc province with a fast development rate today. The group's main products are high-class ceramic tiles, beverages, fresh milk, infrastructure business and urban development investment [12].

In May 2002, Elovi Vietnam Joint Stock Company was officially established, with the initial name of Vinh Phuc Dairy Co. In September 2003, Elovi introduced the first Elovi sterilized milk product to the market. In March 2006, Elovi introduced the brand Zin Zin Milk + Natural Fruit Juice and the first spoonable yogurt branded Elovi. In June 2007, renamed Elovi Vietnam Joint Stock Company.

In 2014, Elovi and ZinZin honorably received the "Trusted Products, Favorite Brands" Award from the Intellectual Property Association of Vietnam. In 2016, Elovi and ZinZin were certified by the Vietnam Society for the Safety of Food Science and Technology to meet the criteria of Safe Food Brand.