Quality Control-Brewing
ANALYTICAL APPROACHES IN INDUSTRIAL
BREWING
ACKNOWLEDGEMENT:
During my project, sponsored by the quality department, at Carlsberg India Private Ltd, I got a lot of assistance, courage and support from employees of Carlsberg. In this limited space I would like to acknowledge some of those people, without whose sincere support I could not have completed this project. Firstly, I am grateful to Mr. Sanjeev Sutar, Plant Manager, Carlsberg India Private Ltd, Hyderabad, for allowing me to carry out my project in this company.
I express my respectful gratitude to Mr. Shailesh Rai, Quality Manager, Quality Assurance Department, Hyderabad. I am highly grateful for giving me an opportunity to work in this well recognized industrial laboratory. I also express my heartiest thanks to Mr. Nagaraja (senior executive-QA) & Mr. Prashanth Kumar (Quality Executive) for their inspiration, support and supervision throughout the course of my project that helped me a lot.
ABSTRACT:
* ANALYSIS OF RAW MATERIAL: malt analysis, sugar analysis, carbon dioxide purity analysis, water analysis. * ANALYSIS OF BEER: test of bitterness, test of diacetyl or vicinal diketones, test of carbon dioxide, test of haze. * MICROBIOLOGICAL ANALYSIS: yeast cell counting
INDEX
1. CALIBRATION OF LAB INSTRUMENT
2. LABORATORY ANALYSIS OF BEER a) Online fermentation analysis b) Finished product analysis
3. MALT ANALYSIS
4. BREWING AND ITS ANALYSIS
5. MICROBIOLOGICAL ANALYSIS
6. PACKAGING AND ITS ANALYSIS
7. WATER TREATMENT PLANT AND WATER ANALYSIS
HISTORY OF BEER:
Beer is one of the world’s oldest
BREWING
ACKNOWLEDGEMENT:
During my project, sponsored by the quality department, at Carlsberg India Private Ltd, I got a lot of assistance, courage and support from employees of Carlsberg. In this limited space I would like to acknowledge some of those people, without whose sincere support I could not have completed this project. Firstly, I am grateful to Mr. Sanjeev Sutar, Plant Manager, Carlsberg India Private Ltd, Hyderabad, for allowing me to carry out my project in this company.
I express my respectful gratitude to Mr. Shailesh Rai, Quality Manager, Quality Assurance Department, Hyderabad. I am highly grateful for giving me an opportunity to work in this well recognized industrial laboratory. I also express my heartiest thanks to Mr. Nagaraja (senior executive-QA) & Mr. Prashanth Kumar (Quality Executive) for their inspiration, support and supervision throughout the course of my project that helped me a lot.
ABSTRACT:
* ANALYSIS OF RAW MATERIAL: malt analysis, sugar analysis, carbon dioxide purity analysis, water analysis. * ANALYSIS OF BEER: test of bitterness, test of diacetyl or vicinal diketones, test of carbon dioxide, test of haze. * MICROBIOLOGICAL ANALYSIS: yeast cell counting
INDEX
1. CALIBRATION OF LAB INSTRUMENT
2. LABORATORY ANALYSIS OF BEER a) Online fermentation analysis b) Finished product analysis
3. MALT ANALYSIS
4. BREWING AND ITS ANALYSIS
5. MICROBIOLOGICAL ANALYSIS
6. PACKAGING AND ITS ANALYSIS
7. WATER TREATMENT PLANT AND WATER ANALYSIS
HISTORY OF BEER:
Beer is one of the world’s oldest