The purposes of the study on low calorie soy milk product fortified with beta-carotene were 1) to study the suitable content of carrot which was one source of beta-carotene and sugar 2) to study the physical and chemical quality of the product 3) to study shelf- life of the product and 4) to investigate the product acceptance. Standard soy milk formula was studied and fortified with 3 levels of carrot and reduced 4 levels of sugar content. The 3x4 factorial Design was used to experiment and 9-points hedonic scale was used for sensory evaluation from 30 panelists. The results were found as follows: 1. For the content of carrot and sugar the panelists had the acceptance of carrot with 2000 gram and 65% of sugar reduction. The use of carrot and sugar had significant (p<0.05) effects on over all liking and milk’s taste. 2. For the physical quality it was found that L* value was 6.50 a* value was 20.13 b* value was 10.44 viscosity was 27.80 centipoint total soluble solid was 11.33 + 0.01 degree Brix and ph was 6.55. For the chemical quality 100 gram of soy milk fortified with beta-carotene contained 37.45 kcal energy 2.48 g protein 0.01 g fat 6.86 g carbohydrate and 3.18 ml beta- carotene. 3. For shelf-life study it was found that the product did not change when kept in the temperature of 7 degree Celsius for 0-10 days except for 11-14 days. Total bacteria count was 4.8x10 CFU/cm3 when compared to Thai Community Product Standard (529/2547) it should be found lower than 1x104 colony/ 1 cm3 . It was evidently found that low calorie soy milk fortified with beta-carotene was safety for consumer when kept for 14 days. 4. For the product acceptance it was found that 93% of the consumer satisfied the product price of 10 baht per 200 ml consumption.

The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed basic yogurts 2 4 and 6 percent with other components in the formula: Pasteurized milk natural flavored yogurt granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic stable yogurt. Which the yogurt has 21 solids soluble in water white light yellow The texture of the yogurt is stable. After that mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios namely 30:70 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37 the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture ash fat protein fiber protein and carbohydrate was found to be 86.81 ± 2.83 0.40 ± 0.32 0.37 ± 0.23 3.02 ± 0.77 0.14 ± 0. 26 and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days found that total microbial count yeast mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013)

This project presents the design and development of application software of retail management system for drinking yoghurt. The developed application runs with Client/Server processing on Windows XP or higher. The objective is to be convenient for checking products automatic adding/removing products in warehouse counting stocked products and editing data. Tools used in development are Microsoft SQL Server for database management Visual Basic Version 6.0 for application development and database programming and Crystal Report 8 for creating reports and invoices. The developed application can enhance the effectiveness in retailing for drinking yoghurt properly.

The objectives of this research are to study three standard recipes of coconut milk ice cream and to study the optimal level of jaggery palm in production coconut milk ice cream which sugar partially substituted with jaggery palm at difference levels are 50% 70% and 100% and then the experiment was analyzed with Randomized Complete Block Design (RCBD) at the confidence level was at 95%. Sensory evaluation (appearance color flavor taste texture (smoothness) and overall liking) was tasted by sixty panels with 9-point hedonic scale and the differences of the mean scores were compared with using Duncan’s New Multiple Rang Test (DMRT) in SPSS program for selection the standard recipe and optimal level of jaggery palm. Finally consumer acceptance test on the coconut milk ice cream which sugar partially substituted with jaggery palm was tasted by one-hundred consumers with 5-point hedonic scale. The result showed that the third standard recipe and the 100% of jaggery palm are the most acceptable from panels in sensory evaluation. Afterwards physical properties were analyzed found that viscosity increased up to 705.86 cps 21.56 of overrun value together with 11.26 melting rate. Average score of appearance color flavor taste texture (smoothness) and overall liking are 4.45 4.41 4.33 4.37 4.46 and 4.51 respectively and 98% of consumer accepted using jaggery palm substituted for partial sugar in coconut milk ice cream.

The objective of this research is to study about physical mechanical and thermal insulation properties of light-weight Kaolin top soil interlocking block mixed with milk carton waste. The ratio of cement: aggregates (Kaolin top soil and milk carton waste): sanitary water is 1: 7: 1 by weight. 10 ratios of aggregates (Kaolin top soil to milk carton waste ratio) are fixed at 7: 0 6.8: 0.2 6.6: 0.4 6.4: 0.6 6.2: 0.8 6: 1 5.8: 1.2 5.6: 1.4 5.4: 1.6 and 5.2: 1.8 by weight. The interlocking block samples are cast for testing the necessary properties followed the TCPS standard 602-2547. From the experiment the best Kaolin top soil to milk carton waste ratio which has the most milk carton waste and can pass the standard is 6.2: 0.8. The suitable quantity of milk carton waste can reduce the density water absorption and thermal conductivity of Kaolin top soil interlocking block.