EVALUATION OF FOOD PRODUCTS

STM 3116 Pengenalan Sains Makanan
K1GROUP 1

Title:Evalution of Food Products
Lecturer's Name: Dr Faridah Yahya

1. (S57728) IZWANI BINTI AJMAIN
2. (S57966) DANIA AN NISA BINTI SHARE
3. (S58056) CHIN PEI YING
4. (S59045) NURSYAHIRAH QASRINA BINTI MOHD SAUPI
5. (S59912) NUR AFIQAH BINTI ABDUL MANAP
6. (S58290) KOH WEI SHENG
7. (S59262) CHE KU NURUL NAJIHAH BINTI CHE KU

AZMIZAL
8. (S59725) MUHAMMAD MIRZA BIN NORAZMAN
9. (S58375) TAI XIAO QI
10 . (S58346) AIZATUL NUR BATRISYIA BINTI YAHYA

Dutch Lady Milk and Marigold HL Milk

1.0 Introduction

Many of us grew up with milk; we had it with dinner, in our cereal, and now also
enjoy it in coffee and recipes. So, first we have to know what is milk?

Milk is a natural food source for mammals. Animals, including humans, produce milk
to feed their young until they are ready for solid food. As such, milk contains valuable
nutrients that help support a growing body, including calcium and protein. Milk offers a rich
source of calcium for strong bones and teeth, muscle movement, and nerve signals.
Manufacturers fortify cow’s milk with vitamin D, another nutrient that benefits bone health
and protect against cancer. Milk is also a source of potassium, which can help the blood
vessels dilate and reduce blood pressure (Megan Ware, RDN, LD., 2020.).

According to the current global market, there are many brands of milk. In this task,
we choose Dutch Lady Milk and Marigold HL Milk which is the two-common brand in
Malaysia.

In 1963 Dutch Lady Malaysia began as Pacific Milk Industries (Malaya) Sdn Bhd. At
first, Dutch Lady established themselves as a manufacturer of sweetened condensed milk in
the 1960s. By 1968, Dutch Lady Malaysia was converted into a public company and became
the first milk company to be listed on the Stock Exchanges of Kuala Lumpur and Singapore.
Moreover, in 1975 the organization changed its name to Dutch Baby Milk Industries
(Malaya). In 1983 they bring new items into the Malaysian market with cleaned milk were
privately created and sold in plastic containers. In 1988, they create organic product yogurt
and growing up milk were brought into the business sector. The organization changed again
its name to Dutch Lady Milk Industries Berhad in 2000 (Kate Ng. 2019.).

Marigold HL Milk is one of the products from Malaysia Milk Sendirian Berhad. The
company was incorporated in 1969. Vitagen was the first cultured drink milk that was
introduced in Malaysia at the market and re-launched to Vitagen Less sugar in 2005 (Joy Lee,
2013.). Since then, the company has grown from strength to strength adding on a number of
successful products such as Marigold HL Milk, Marigold Juice, Marigold Yogurt and others.

2.0 Processing flow of product

2.1 Ingredients

The nutritions in a fresh milk contain calcium, riboflavin, phosphorous, vitamins A, and
B12, potassium, magnesium and zinc. The fresh milk from the farm will transport to the factory
to do processing to make sure consumer used is safe. There is a lot factory doing milk
processing such as Marigold HL and Dutch Lady.

Marigold HL have produced a different flavour of milk, such as plain (low fat), chocolate,
strawberry and banana flavour. The different ingredients are used in different flavour but they
also have the similar ingredients. The major ingredients in the Marigold HL’s milk are milk
solids, calcium carbonate, permitted stabiliser and emulsifier, Vitamin A, Vitamin C, Vitamin
E, Vitamin D3, Vitamin K1, pyridoxine (Vitamin B6), thiamine (Vitamin B1), Calcium-D-
Pantothenate, nicotinamide and permitted flavouring. The different ingredients in the marigold
HL’s milk, such as the low fat milk contain fresh milk and lactase; the chocolate flavour milk
contains sucrose and cocoa powder; the strawberry flavour milk contains surcose, strawberry
juice concentrate and permitted colouring; the banana flavour milk contains surcose, banana
juice concentrate, dextrine, beta-carotene and riboflavin (Vitamin B2) (Marigold HL, 2020).

Dutch Lady also have produced different flavour of milk, such as plain (low fat), chocolate
and strawberry flavour. The major ingredients in Dutch Lady’s milk are milk solids non-fat,
milk fat (lipids), permitted flavouring substances and food conditioners (stabiliser and
emulsifier of plant origin), calcium (mineral) and Vitamin A, B2, D3 (fat and water soluble
vitamin). The different ingredients in the low fat milk is contain lactase; the chocolate flavour
milk are sucrose and cocoa powder; the strawberry flavour milk are sucrose and strawberry
juice concentrate (Dutchlady.com.my, 2020).

Comparison ingredients between Marigold HL and Dutch Lady:

Marigold HL Dutch Lady

Milk Solids Milks solids non-fat

Fresh Milk Water

Milk Calcium Calcium

Permitted Stabiliser and Emulsifier plant origin stabilizer

Vitamin C

Permitted Flavouring

Vitamin E

Lactase Milk Fat

Nicotinamide

Calcium-D-Pantothenate

Pyridoxine (Vitamin B6)

Thiamine (Vitamin B1) Vitamin B2

Vitamin A Vitamin A

Vitamin K1

Vitamin D3 Vitamin D3

Marigold HL milk and Dutch Lady are producing a lot different flavour of milk. Both
brands of milk are used different ingredients to produce their milk. We can conclude that
Dutch Lady have the best fresh milk ever. Because it used the stabilizer that origin from the
plant that we can confirm it not has more chemical rather than marigold HL. Dutch Lady also
did not use more ingredients to make a fresh milk because it fresh from the cow not by
chemical product (Jun, Y, W, 2018).

2.2 Processing flow
There are a few steps involved in milk processing that include milk collection from the

cattle, transport to processing plants, clarification, homogenisation, pasteurisation and packing
of the milk. The processes are done by using the milk processing equipments which are
efficient and natural manner.

The milk processing is started from receiving milk from the cattle. The cattle will give
milk two times in a day in each farm. In the big farm, this process is done by using milking
machines. The milk collected is transferred into a big refrigerated tank. The milk tanks are
collected by a truck to transport the milk to processing plants. The temperature and the taste of
milk are checked before the milk transport to processing plants. When the milk is arrived at the
processing plant, the process of clarification is started. The process is done by using the
separators. Clarification is to remove the leucocytes, udder tissues, fine dirt and foreign matter
from milk to improve the appearance and marketability of milk.

After clarification process, the milk will into pasteurisation process. In the pasteurisation
process, the milk heating at high temperature to kill the remaining bacteria that present in the
milk (Dairy Council, 2020). The milk is heated by passing through steel pipes and rapidly
cooled to avoid further thermal degradation. The next step is homogenisation process.
Homogenisation process is a universal set of industrial practice, the purpose is to stabilise the
fat and water emulsions against separation that are caused by the gravitational pull (Bylund,
1995). Homofenisation process is applied in the production of milk to stabilise the fat and water
emulsion against separation in the processing milk. The fat particles will drift above the milk
without the homogenisation process.

The final procedure is packaging of milk in cartons or plastic bags. The cartons are
frequently labeled by expired date of milk. After that, the milk are transported from the milk
processing plants to different stores to sale to consumers (Michael G. Kontominas, 2019).

Below are three different pasteurisation process involved in the production of Dutch Lady
milk, such as Ultra High Temperature process, Pasteurization and Sterilization process.

(Dutchlady.com.my, 2020)
The first type process is Ultra High Temperature (UHT) process. Ultra High Temperature
is a continuous process. The combination of Ultra High Temperature processing together with
aseptic packaging in milk was introduced to achieve a shelf stable product, at the same time
minimizing chemical change as compared to the in-container sterilized milk. The UHT
processing involves heating the milk in a continuous process system to a relatively high
temperature around 137°C to 140°C for 2 to 5 seconds followed by a rapid cooling process.
Since the sterilisation and cooling process of the flowing liquid-milk in the UHT process is
relatively close, so that the long time heat penetration problem derived from the in-container
sterilisation can avoid. The shelf life by this process can be more than 6 months (J.Y. Wong,
2018 ).
The second type process is pasteurization process. This process is heating milk to a high
temperature and then quickly cooling it before bottling or packaging it could keep it fresh for
longer. Pasteurisation is make sure the milk is safe to drink by killing any bacteria in the milk
and also helps to prolong its shelf life more than 28 days. The process of pasteurisation involves
heating milk is around 73°C to 76°C for at least 15 seconds but no more than 25 seconds. This

is because the nature of the heat treatment referred to the ‘High Temperature Short Time’
(HTST) process. After the milk has been heated, it is then cooled very quickly to less than 3°C.
When the milk has been pasteurised it is bottled or packages to be sold to consumers (J.Y.
Wong, 2018 ).

The third process is sterilisation process. It also known as In-bottle sterilisation. This
process of heating is at high enough temperature (more than 100°C) for a specific time to kill
almost all bacteria. The process of sterilisation is heating milk around 116°C to 120°C for 6 to
7 minutes. After heating, the milk is rapidly cooled to avoid further thermal degradation. The
shelf life by this process can be prolonged more than 6 months (J.Y. Wong, 2018 ).

Chart 1: Processing flow of milk

2.3 Technology involve

Figure 1: Automated Milking Systems (AMS)
Automated Milking System (AMS) automatically completes the entire milking process. It
also allows multiple cow to be milked at the same time. This system saves the farmer time that
they would have to milk the cattle one by one. These machines can wash, massage and milk
cattle in a way that ensures maximum comfort for them. It only takes around 5 to 8 minutes to
milk every cattle in a clean and sanitised environment (International Dairy Federation, 2017).

Figure 2: Milk Transportation Tank
The milk tanks are the prime components in milk processing plants that store raw
milk. The milk transportation tank is isolated tanks that do not have a self-cooling system and
used to transport milk from farm to milk processing plants. There is a high quality heat isolated
material that prevents heat permeability between the walls of Arminoks milk transfer tanks.
Isolated transport tanks can maintain the temperature of the cooled milk for a long time without

any change in its structure. The isolated transport tanks are a good quality isolation prevents
milk from spoiling (Arminoks, 2018).

Figure 3: Centrifugal separators and milk standardisation
Centrifugal separators is a machine that carry the process of clarification (removal of solid
impurities from milk prior to pasteurization), skimming (separation of cream from skim milk),
standardizing, bactofuge treatment (separation of bacteria form milk), butter oil purification
(separation of serum phase form anhydrous milk fat) and other process that in dairy industry.

Figure 4: Milk pasteurization machine
Milk pasteurization is the process of heating milk to spoilage bacteria. This machine can
control the temperature because different processes are needed different temperature, such as
thermization that heat milk between 57°C to 68°C for 15 minutes to targets pathogenic bacteria.
Another process that used this machine is a batch pasteurization that heat milk at 63°C for 30
minutes. Then the flash pasteurization is heated milk between 72°C to 74°C for 15 to 20
seconds. This process is targets resistant pathogenic bacteria spores (Clostridium

botulinum spores). While Ultra-high temperature (UHT) pasteurization is heats milk between
135°C to 140°C for 2 to 4 seconds. The heat kills all the bacteria and the shelf life of milk can
prolong for 9 months. Canned sterilization is a treatment of canned milk products between
115°C to 121°C for 10 to 20 minutes. A lot of processes are needed by using this machine to
processing milk (Sagar Aryal, 2019).

Figure 5: High-Pressure Homogenizers
A high-pressure homogenizers is a pump with a homogenization device. Homogenization
is a process to break down of fat globules into much tiny droplets to discourage cream
separation. The tiny droplets of fat do not rise in a milk column since the size of fat is reduced,
the density in the milk is increasing. As a result, the milk fat remains uniformly distributed in
the milk.

3.0 Food Safety

For brand Marigold HL milk, it is suggested that from the labelling to keep refrigerated
below 4°C. The processing techniques that use in the brand Marigold HL milk are
pasteurization and homogenization. Pasteurization is a heat treatment process that destroys
pathogenic microorganism in the milk (Augustyn, 2019, para. 1). Pasteurization of milk
requires temperatures of about 63° C maintained for 30 minutes or, alternatively, heating to a
higher temperature, 72° C, and holding for 15 seconds. The times and temperatures are those
determined to be necessary to destroy the Mycobacterium tuberculosis and other more heat-
resistant of the non-spore-forming, disease-causing microorganisms found in milk.
Furthermore, the treatment also destroys most of the microorganisms that cause spoilage and
so prolongs the storage time of food. Homogenization is the process during which milk is
squirted through a special machine under very high pressure (Got Milk, n.d.). This breaks up
fat particles and makes them small enough to disperse through the milk evenly. This technique
can increase the shelf life of the milk.

For brand Dutch Lady Milk, it is written in the label to keep refrigerate once opened
and must be consumed within 3 days. The processing technique used in the brand Dutch Lady
Milk is ultra-high-temperature (UHT) processing. Ultra-high-temperature (UHT) processing is
heating the milk for 1-8 seconds at 135-154°C then cool it rapidly and package the milk into
the sterile packaging (Penfield & Campbell, 1990). Moreover, to ensure the quality of the milk
is the well-being is the milk procurement process, which is strictly controlled by Dutch Lady.
All the milking equipment must be washed, sterilised and dried before and after milking. After
milking, the milk is stored in aluminum cans and taken to fresh milk cooling stations within
the shortest time, where it is cooled and stored in specially-designed cooling tanks at below
4 degrees Celsius to prevent bacterial infection. At the cooling stations, the milk must go
through many stringent tests to analyse parameters such as the amount of bacteria, protein,
fat, and plate count. Dutch Lady has rewarded farmers for milk with low levels of
contamination to incentivise them to strive

4.0 FOOD QUALITY

Brand MARIGOLD HL DUTCH LADY
Colour
Taste Both are white colour

Flavour • Heavy creamy texture leaving • Quite creamy feel and thus a

Product a rich flavour with just one sip less watery texture
quality
awards • Sufficiently creamy to • The taste is balanced (not to

complement the sweetness of sweet and creamy)

the milk

• Plain • Plain

• Chocolate • Chocolate

• Strawberry • Strawberry

• Kurma • Kurma

• Coffee

• In 1998, Malaysia Milk • In 199, Dutch Lady Milk

received the ISO 9002 Industries Berhad obtained

certificate (Marigold, n.d.). for certification (Dutch Lady,

Quality Management Systems n.d.). under the ISO 9001

• Winner of the Readers’ Digest standards.

Trusted Branded GOLD • In 2006, received the ISO

Award in 2017 and 2018 14001: 2004 Environmental

• Winner of the Putra Brand Management System (EMS),

GOLD Award in 2015 a systematic management

approach to the

environmental concerns of

the organisation.

• Achieved the OHSAS

18001:2007, which helps to

eliminate work-related

injuries, disabilities, ill

health, diseases, near-misses

and fatalities.

• Dutch Lady Malaysia’s
products are certified Halal
by the Halal Hub Division of
the Department of Islamic
Development, Malaysia
(JAKIM) and the relevant
recognised Foreign Halal
Certification Bodies and
Authorities.

5.0 NUTRITION VALUE

Comparison nutrition value for product marigold HL and Dutch Lady.

Milk products provide up to 16 basic nutrients for wellbeing. Any of the nutrients in milk products that
keep the body running properly and may help minimize the risk of certain diseases are calcium, vitamin
D and protein. It is filled with essential nutrients such as calcium, vitamin D, phosphorus, B vitamins,
and potassium. Plus, it's an outstanding protein source. Osteoporosis and bone breaks can be avoided
by drinking milk and dairy products and can also help sustain a healthier weight. Milk and dairy foods
have the right amount of bone building nutrients, primarily calcium, vitamin D, protein, phosphorus,
magnesium, potassium, vitamin B12 and zinc, the nutrients in milk products.

Nutritional value for Dutch Lady products:

Dutch lady milk has more than 130mg of calcium per 100ml. In this milk there is no added sugar for
regular milk and less than 7g total sugar content (including lactose) per 100ml of flavored milk and it
is also a source of Vitamin B2, B9, B12 & D. (Dutch Lady,2020).

Dutch lady milk is easier to digest than other protein sources. Just drink a glass of milk, and will
continue to be able to eat it. Dutch lady milk contains nutritional value such as:

1. Protein - It helps to construct and rebuild tissues in order for our bodies to function correctly.
2. Calcium - For infants, it is the secret to solid bone and tooth development and growth and lets

adults retain a balanced bone mass for an active lifestyle.
3. Vitamin A - It encourages our eyes to function correctly and enables us, both at school and at

work, to keep focused.
4. Vitamin B2 - Supports the release of energy from carbohydrates, fats and proteins6.
5. Vitamin D - It allows calcium and phosphorus to be consumed and used.

Nutritional value for Marigold HL products:

MARIGOLD HL Milk has the perfect balance of nutrients for everyone in the family. High in calcium
and protein, and low in fact and lactose, and fortified with 9 essential vitamins. It is the only brand
with a unique Bone Plus formula added with Vitamins K and D to enhance calcium absorption and
improve bone strength. This perfect balance of highs and lows makes it an ideal choice to supplement
your healthier lifestyle. MARIGOLD HL Milk is more than just ordinary milk. It is high in calcium and
protein while low in fat and lactose, also fortified with 9 essential vitamins: A, B1, B3, B6, B12, C, D3,
E and Folic Acid. 36% more calcium, 52% more protein, 74%, less fat and 64% less lactose. There are
46 calories in 100 ml of Marigold Low Fat Milk. Calorie Breakdown: 23% fat, 47% carbs, 29% protein.
It is also high in calcium and protein, containing 400mg of calcium and 10g of protein in every 200ml
glass of milk. MARIGOLD HL Milk is also low in fat (99 percent fat free) and low in lactose, making it
more than just a glass of milk. Drink 2 glasses of MARIGOLD HL Milk daily for a bone healthy diet.
(Marigold HL,2020)

Nutrition value of marigold HL milk compared to Dutch lady milk:

1. Stronger bones and teeth.

Especially for women of all ages need to take steps to maintain bone resilience and health.
Millions of women suffer from or are at risk for osteoporosis. It is a bone disease when the
sufferer has weak bones and is easily broken. The results of the study revealed that one in two
women and one to four men aged 50 and above will experience bone fractures due to
osteoporosis. Therefore, must maintain bone resilience with adequate calcium and vitamin D
intake and exercise regularly such as brisk walking, running, cycling and so on. Strong bones
will reduce the risk of bone fractures and help us maintain good health as we age. MARIGOLD
HL MILK contains 25 percent more calcium than regular milk, it is fortified with vitamin D
which helps prevent osteoporosis and maintain overall health. It also ensures teeth, nails and
hair stay healthy and strong.
2. Healthy muscle mass.
MARIGOLD HL MILK contains 56 percent more protein than regular milk and it is important
for building and repairing body tissues. MARIGOLD HL MILK is also the best drink after
exercise, it helps rehydration and muscle recovery. Do not forget to drink MARIGOLD HL MILK
after exercise to supply the nutrients needed by the body for its recovery while replacing the
fluid lost during exercise.
3. Maintain the appropriate weight.
To enjoy the benefits of milk without consuming fat, choose MARIGOLD HL MILK which has
75 percent less fat than regular milk. It helps you to follow a low-fat diet to ensure look thin
and healthy.
4. Suitable for the stomach.
Compared to regular milk, MARIGOLD HL MILK has 75 percent less lactose than normal rate
for the convenience of those with lactose intolerance. Those who are lactose intolerant may
experience digestive discomfort such as gas, bloating and diarrhea when drinking regular milk.
5. Reduces levels of cholesterol
The plant sterols in 'MARIGOLD HL MILK with Plant Sterols' have been shown to help lower
blood cholesterol levels for those who are concerned about elevated levels of cholesterol. It
functions by stopping cholesterol from being consumed by the body. In normal nutritious diet
(including usual fruit and vegetable intake), combine two glasses of MARIGOLD HL Milk and
plant sterols and exercise to help keep your cholesterol levels at a stable level.

6.0) LABELLING AND PACKAGING

DIFFERENCES DUTCH LADY MARIGOLD HL

BRAND • Logo’s shape of the brand is • Logo’s shape of the brand is
(FRESH MILK) circle. rectangle.

INGREDIENTS

• Milk Solids Non Fat, Sucrose, • Milk solids, Calcium,
Milk Fat, Cocoa Powder, Vitamin C, Lactase, Vitamin
Sodium Chloride and Vitamin E, Vitamin B3, Vitamin B6,
A, Vitamin D3,Vitamin B2, Vitamin B1, Vitamin A,
Contains Permitted Flavouring Vitamin B12, Vitamin D and
Substances and Food Folic Acid, Contains
Conditioners (Stabiliser and Permitted Flavouring and
Emulsifier of Plant Origin) Food Conditioners

• The position of ingredients • The position of ingredients
below the nutritional facts. above the nutritional facts.

NUTRITIONAL FACTS • There are nutritional facts like • There are nutritional facts
average composition, per like average composition, the
100ml, per serving 250ml. mass and percent of regular
milk and marigold HL.
• There is value of energy(kcal)
per packaging. • There is no value of
energy(kcal) per packaging.

HALAL LOGO • The halal logo at the front of • The halal logo at the side of
packaging. packaging.

SIMILARITIES

THE PACKAGING MATERIALS AND
TYPES

• The packaging materials for Dutch Lady and Marigold HL milk are
aseptic packaging.

• Aseptic packaging is a form of preservation technique involved the
filling of sterile milk product into the sterile container (aseptic tank) in
a sterile environment.

• The use of aseptic packaging allowed the milk to be packaged in a
relatively flexible container that does not require any kind of cooling
condition that can be easily distributed in parts of the world where
cooling is uncommon.

• The tetrahedral-shaped paperboard cartons exemplified by Tetra Pak
are the most common aseptic packages used in UHT milk.

TYPES OF MILK PRODUCT

• These two brands produce milk-based products only.
• Both products also produce a variety of flavored milk.

References

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https://www.dutchlady.com.sg/dutch-lady-purefarm.html

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2575.php

4. Department of Health & Human Services, State Government of Victoria, Australia
(February 2020). Milk. Retrieved by 2 January 2021 from https://www.better
health.vic.gov.au/health/healthyliving/milk.

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6. International Dairy Federation (2017). The role of new technology in the dairy
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technology-in-the-dairy-industry/.

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2575.php

8. Sagar Aryal (February 20, 2019). Milk Pasteurization- Methods, Steps, Significance.
Retrieved by 3 January 2021 form https://microbenotes.com/milk-pasteurization -
methods-steps-significance/.

9. M.L. Ranieri. (2009, October 1). High temperature, short time pasteurization temperatures
inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk.
https://www.journalofdairyscience.org/article/S0022-0302%2809%2970811-2/abstract

10. Alex. (2019, August 6). Food Product Analysis: Dutch Lady Full Cream Milk. Retrieved

from Professional Essay Writing Help:

https://professionalessaywritinghelp8.blogspot.com/2019/08/food-product-analysis-

dutch-lady-full.html

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http://jiwasister.blogspot.com/p/int.html

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