NAMES: ____________________________________ SCORE: ________/ 20 COURSE, YEAR & SECTION:

_________________ DATE: ____________

Laboratory Activity 3
“HEAT TREATMENT: SOY MILK PREPARATION”

Heat treatments are methods of food preservation which subject the food to high temperature to destroy
microorganisms, inactive enzymes and to improve digestibility and palatability. Pasteurization is a form of heat treatment
which is observed in the preparation of soy milk.

I. OBJECTIVES:
At the end of the activity, BSHM students under Fundamentals of Food Technology (HM 101) shall be able to: 1. Apply
principles of pasteurization as heat treatment in the preparation of soya milk.
2. Package prepared soya milk.

II. INGREDIENTS AND PROCEDURES:

SOYMILK
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III. ENRICHMENT/ ENHANCEMENT ACTIVITIES:

1. Read pieces of literature on soybean processing. (Site references)

2. Compare the nutrients present in soy milk and cow’s milk (fresh milk). (5 points)
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3. Make a five-point rating scale for your product in terms of color, taste, and flavor. Evaluate your products.
(5points)
IV. EVALUATION QUESTIONS:

1. Explain the need for pasteurizing soya milk (5 points)

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2. Do you favor the consumption of soya milk? Defend your answer (5 points)
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NAMES: ____________________________________ SCORE: ________/ 25 COURSE, YEAR & SECTION:
_________________ DATE: ____________

Laboratory Activity 4
“HEAT TREATMENT”

Fruit beverages maybe classified as nectar, juice or still juices. Nectar are fruit juices which are too thick to
drink, thus needs to be diluted with water and added with sugar prior to consumption. Fruit juice content in nectar varies
from 25% to 99%. Fruit juice contains only the natural ingredients in fruits. Beverages with less 25% of juice content is
called still drinks. Fruit beverages undergo mild pasteurization process to ensure safe and high quality products.

I. OBJECTIVES:
At the end of the activity, BSHM students under Fundamentals of Food Technology (HM 101) shall be able to:
1. Prepare fruit-based beverages according to recipe requirements:
a. Select fruits appropriate for selected process.
b. Prepare the needed mis-en-place for processing.
c. Package beverages appropriately.
2. Observe hygiene and sanitation in the preparation.

II. LEARNING ACTIVITIES:

1. Select a product to prepare

2. Gather the needed ingredients
3. Gather the needed utensils
4. Prepare the recipe as per recipe

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III. INGREDIENTS AND PRODCEDURES:
MANGO NECTAR

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CALAMANSI NECTAR
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GUYABANO NECTAR
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IV. ENHANCEMENT/ ENRICHMENT ACTIVITIES

1. Determine the pH of your product:

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2. Make a five-point rating scale for your product in terms of color, taste, and flavor. Evaluate your

products.
V. EVALUATION QUESTIONS:

1. Explain the importance of determining the pH prior to heat treatment? (5 points)

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2. Differentiate citric acid and ascorbic acid? (5 points)

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3. What are the uses of citric acid and ascorbic acid in the preparation of fruit juices? (5 points)

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