Processes and Technologies for Organic Oat Milk Production Assignment Sample

This comprehensive guide aims to provide a practical understanding for those involved in the organic oat milk industry.

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Introduction of Food Consumer Marketing & Product Development Assignment

Organic oat milk is now on the market and in our supermarkets, and as far as we know, more needs to be written about the Processing or production of organic oat milk. Although the Processing and production of many formulated products are rarely discussed, they have been around for so long that we have the confidence to use them to a large extent. However, it is interesting to note that the use of oat milk has increased significantly in the last decade, and in the next ten years, this trend is likely to increase further (Cubero et al. 2021). It will have consequences for those involved in the manufacture of oat milk. Although several products made from oat's milk or oat's milk products have a broad market, there are still many that have yet to gain a significant share of the market, and, in general, organic products have not been very successful. The following discussion aims to provide the necessary background for understanding the processes and technologies used in producing organic oat milk. This process discussion is designed to be practical and relevant for all those involved in producing a product that includes oat's milk.

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Literature review

The organic oat milk ingredients are a natural product, and this is very difficult to duplicate. It leads to considerable differences in the chemical makeup of organic oat milk compared with conventional milk. Oat's milk contains high levels of non-milk proteins, sugars, and minerals. It can be high in lactose and low in fat and fat-soluble vitamins. It means it is not a uniform product, and it requires a variety of technologies to produce. The process of making oat milk will include processes to separate the milk and process it; the production plant will process it to become the milk that is sold (Cubero et al. 2021). It is where many of the technologies are required to do the following:

  1. Manufacture of the ingredients
  2. Manufacture of the finished product
  3. Storage
  4. Delivery
  5. Quality control
  6. Quality management
  7. Packaging
  8. Supply chain management.

Organic Oat Milk Market Share prediction

Figure 1: Organic Oat Milk Market Share prediction

Discussing processes and technologies to make the ingredients are separate from making the milk. However, it is about the processes and technologies used to make the ingredients that can be used to make the milk. The processes used to make organic oat milk are often tricky, as organic milk has to be obtained from a small number of breeds. In addition, oat's milk cannot be a traditional ‘organic Oat Milk’ product as it has to be pasteurized and homogenized before it can be used. It is not typically done in conventional milk production but is required to make organic milk. The use of oat's milk in manufacturing a product also has implications for transporting and storing the raw material and the production process (Sandulachi and Bulgaria, 2019). All of these elements need to be considered in designing the process that will make organic milk. In addition, the process design, process control, and construction materials must be considered. This can be difficult as oat milk has different characteristics than ‘organic Oat Milk’ cow milk, and no standard reference materials are available.

However, it is interesting to note that organic milk is produced from oats and cows and is similar to the milk produced in the same way. Therefore, the following sections will discuss the process and technology required to manufacture ingredients in organic oat milk.

Sustainable ‘organic Oat Milk’ production: A New Approach

Future approach for Organic Oat Milk

Figure 2: Future approach for Organic Oat Milk

The following discussion will highlight some of the critical points for making the ingredients for producing organic oat milk. In order to reduce the impact of the processes on the environment, we will try to use renewable energy sources (Sandulachi and Bulgaria, 2019). There is also a discussion of the benefits of producing the products locally. These ideas will also apply to the processes and technologies used to manufacture all the formulated products.

Conventional ‘organic Oat Milk’ Production

Conventional ‘organic Oat Milk’ milk production has the most significant environmental impact on the milk and ‘organic Oat Milk’ production processes. The conventional milk production process involves a significant amount of water use. It involves high capital expenditure levels and, most importantly, is very labor intensive. Conventional ‘organic Oat Milk’ production is also only sometimes possible as a ‘organic Oat Milk’ producer needs help finding enough people to make the products. In many countries, there needs to be more labor available to make the required levels of ‘organic Oat Milk’ production. Thus, a combination of conventional and organic ‘organic Oat Milk’ production is required to make the required products (Sandulachi and Bulgaria, 2019).

Organic ‘organic Oat Milk’ production

At the other end of the spectrum, organic ‘organic Oat Milk’ production has lower water use and capital expenditure levels than conventional ‘organic Oat Milk’ products. In addition, the production systems use less energy than conventional ‘organic Oat Milk’ production (Morales et al. 2019). The significant difference between conventional and organic ‘organic Oat Milk’ production is the use of organic manure. All the animals must be maintained on pasture where available and organic farming uses no mineral or synthetic fertilizers or pesticides. In organic ‘organic Oat Milk’ production, the animals manage the organic manure. Organic ‘organic Oat Milk’ production is associated with lower labor use and capital expenditure levels than conventional ‘organic Oat Milk’ production (Sepe and Argüello, 2019). However, it is very labor intensive.

Manufacturing products from farm to shelf: process and technologies

Conventional ‘organic Oat Milk’ production produces ‘organic Oat Milk’ products such as yogurt and curd, which are added to the range of ‘organic Oat Milk’ products we sell. Processing can occur in the factory, sometimes called a ‘organic Oat Milk’ plant. It can manufacture the ingredients in our ‘organic Oat Milk’ plant, and then we can use conventional ‘organic Oat Milk’ technology to produce the final product. For example, we can put yogurt, milk, or sour milk in a bottle, put a lid on it, put a label on it, put a seal on the lid, and it is ready to sell (Baars, 2019). This type of product can be manufactured in a large-scale industrial facility. It is made using ‘organic Oat Milk’ technology.

As a result of the high levels of capital expenditure, the labor-intensive nature of the conventional ‘organic Oat Milk’ process, the large-scale facilities, and the use of ‘organic Oat Milk’ technology, conventional ‘organic Oat Milk’ products can be expensive (Morales et al. 2019). The cost can be reduced using more environmentally friendly processes and small-scale facilities. This can make the manufacturing process more sustainable and more likely to achieve profitability and success. In addition, it is possible to manufacture the products on an industrial scale and using the conventional ‘organic Oat Milk’ technology that would result in conventional ‘organic Oat Milk’ products. This can reduce the environmental impact and environmental costs.

Housing and Equipment

There are four pieces of equipment for efficient ‘organic Oat Milk’ housing. First, the building should have good airflow, a good environment, and be easy to clean. Second, a minimum of ventilation air should be required to maintain a healthy environment. Third, the ventilation system should be designed to avoid moisture condensation (Paskaš et al. 2020). Fourth, the equipment should be easy to clean and easy to service. Finally, anywhere there is much equipment in the house, the environment should be healthy, and the equipment should be easy to clean.

The farm is the heart of the ‘organic Oat Milk’. The farm controls the environment, and the farm should be the most significant influence on the surrounding environment. A healthy farm has the best chance of a healthy farm. The farm should allow for a healthy environment. The farm environment should be controlled, and a significant impact on the environment should be minimized. The farm should use clean energy sources and the most efficient and sustainable systems for providing energy (Sepe and Argüello, 2019). Clean energy sources are available locally and should be used.

Clean energy sources are available locally and should be used. The cost of capital and energy can be reduced by ensuring the equipment is efficient. In addition, it should be easy to service and easy to maintain. For example, clean energy is used to manufacture ‘organic Oat Milk’ products (Morales et al. 2019).

Risk Management:

The team of HACCP completes a risk study and recognises appropriate measures to control. The objective of doing a risk study is to create a list mentioning the hazards that are effective enough that these hazards could cause illness or injury if not controlled properly. Risks with low chances of occurring are not further considered by the team of HACCP. The team of HACCP considers the raw materials and ingredients as an important part of the risk analysis, every step related to this process, distribution and storage of products, and preparation for the final product and how consumer the customer uses it. While conducting a risk analysis, the problems of safety should be distinguished from the problems of quality. A risk could be referred to as a chemical, physical or biological agent that is likely to result in injury or illness when the step to control the risk is done properly. CCP or Critical Control Points are termed as a measure to apply for apply control and is crucial in order to stop or decrease food safety risks to a sufficient level. The potential risks that are more likely to result in injury or illness in the lack of risk control should be mentioned in distinguishing CCPs.A critical control point or CCP is found at every step where risks exist and could be eliminated, prevented, or decreased to sufficient levels. Monitoring can be referred to as scheduled series of measurements or observations to evaluate whether CCPs are in control in order to create a precise report for future reference in completing the process of verification. Monitoring serves three main purposes. Monitoring is vital for managing food safety, it allows the facilitates in tracking the operations. If the process monitoring suggests a trend in control loss, then measures are made to rectify the mistakes to gain back control before any serious damage is done.

b. Environmental regulations:

The environment and the environmental regulations that are in place may affect the production of the products manufactured in the ‘organic Oat Milk’ plant. The use of the products manufactured must meet the environmental regulations set by the government or government agency (Paskaš et al. 2020). The environmental regulations that are in place can reduce the costs of production. They also improve the environment. They ensure the sustainable use of natural resources and protect the environment.

The environment is essential and needs to be protected to prevent damage. All artificial environmental regulations should be supported by science. The science for regulon should not be something other than developed on an ad-hoc basis and should be developed from research. Government agencies and private institutions use science to produce the regulations and policies that govern our lives. In many countries, some of the environmental regulations have been ignored. It is essential that these regulations are understood and that the use of the products produced is consistent with the purpose of the regulation.

Mode of operation

It is vital that all the equipment is operational and that there are no stoppages of production. A production stoppage is not an option and is one of the essential elements of operating a ‘organic Oat Milk’. We must have the equipment required to produce the product and the correct type of equipment. In addition, effective maintenance and repair services must be available (Baars, 2019).

Storage

The storage of the finished product needs to be controlled. We need to have a storage system that can be controlled. It must be easy to access, clean, and check that the finished product is being stored in a controlled manner. It should be stored in the correct place and protected against any unwanted conditions. Generating raw materials is also an essential part of a ‘organic Oat Milk’ plant.

Packaging and transportation

Packaging and transportation are essential parts of ‘organic Oat Milk’ production. It is required to store, transport, and deliver the product to the end user. There is a requirement that the packaging materials are non-recyclable and that the products are stored, transported, and delivered in an environmentally friendly manner (Paskaš et al.2020).

Use of energy

The use of energy is also essential. The power produced should be sustainable, produced from clean energy sources, and reliable. The sources of energy must be available. It is essential that they are reliable and that good sources are available to meet the requirements of the production system (Fusco et al. 2021).

Quality

The production system should produce the products in a manner that ensures high levels of quality and safety. The quality of the products should be controlled. It is essential to know if the products are being manufactured correctly and if there are any defects in the quality of the products.

Marketing

Marketing is the final step. It is vital to know if the product is being sold and if it is being sold correctly. The marketing of the product should be consistent with the purpose of the environmental regulation and the type of product. It is essential to know if the environment is protected from being damaged by the sale of the product. It is essential to know if the product is sold correctly to the correct consumers (Paskaš et al. 2020).

Control parameters

Cost

Cost is an essential factor that affects ‘organic Oat Milk’ plant. The cost of production must be efficient and efficient. Therefore, we need to make sure that the cost of production is minimized, and it is possible to achieve this through careful planning.

Profit

Profit should be maximized. It is only sometimes possible to make a profit. However, it is possible to make enough to give a return on the investment required. The Profit that is achieved needs to be invested back into the ‘organic Oat Milk’ or reinvested into the business to ensure it grows. This will increase the value of the business (Fusco et al. 2021).

Environmental impact

The reduction of environmental impact can improve the environment. The overall environmental impact should be minimized. We must achieve this by ensuring that the system can be implemented efficiently. This can be achieved by understanding the requirements for the environment and ensuring they are met. It is also essential that we use clean and sustainable energy sources.

Process flow chart

With the help of the flow chart, it can be said that the HACCP process is vital for a product like oat milk. The reason behind the significance of this flow chart is the different risks related to the production of oat milk. The team of HACCP is responsible for the safety of the product, the HACCP team analyze the risks that could potentially damage the product such as the biological, physical and chemical risks. The HACCP team manages all the steps starting from manufacturing to the final stage where the product is consumed by the customer.

Process control applied, for example, weight or temperature

Organic milk production from animals differs from traditional ‘organic Oat Milk’ milk production. It is very labor intensive. Organic milk is not pasteurized. It is a low-temperature process. The milk is strained, fermented, and then cooled. The time and temperature required for the process need to be controlled. The milk is stored in cold stores (da Silva et al. 2019). The quality of the milk determines the time of use. It is a long process.

A ‘organic Oat Milk’ plant for producing organic oat milk

There are three parts to a ‘organic Oat Milk’ plant for producing organic oat milk: The ‘organic Oat Milk’ building, the milking units, and the storage (Fusco et al. 2020).

The ‘organic Oat Milk’ building

In this system, the milk will be collected. Then, it will be filtered and cooled.

Milking units

The filter and cooling system can be in the milk house, or the milk house can be separated from the ‘organic Oat Milk’ building. The filter can be at the bottom of the storage tank, or it can be at the top of the storage tank. The evaporative cooling system cools the storage tank. The cooling towers and fans do the cooling. The milk house has four rooms, one for storage, pasteurization, filtration, and cooling. The ‘organic Oat Milk’ building is usually near the cow barn.

Storage tanks

The milk is filtered in the storage tank. It is possible to have a tank connected directly to the cow barn. It is also possible to have a storage tank connected to the cow barn via a conveyer belt (da Silva et al. 2019). This prevents contamination.

Conclusion

It can be concluded that ‘organic Oat Milk’ plant for producing organic milk should meet the requirements of the environment and the regulations in place, and they should also make a good profit. It is possible to make the ‘organic Oat Milk’ plant profitable by ensuring the product is high quality. The environmental regulations for ‘organic Oat Milk’ are significant. It is essential to ensure that there is proper compliance with these regulations. The production system should also be sustainable and compatible with the environment. ‘Organic Oat Milk’ must not damage the environment. Production of organic ‘organic Oat Milk’ products is very labor intensive. To make a profit, we need to ensure that production is efficient and is produced most effectively. This is an example of a ‘organic Oat Milk’ plant that produces organic milk.

References

Baars, T., 2019. Regulations and production of raw milk. In Raw milk (pp. 65-89). Academic Press.

Cubero Dudinskaya, E., Naspetti, S., Arsenos, G., Caramelle-Holtz, E., Latvala, T., Martin-Collado, D., Orsini, S., Ozturk, E. and Zanoli, R., 2021. European consumers' willingness to pay for red meat labeling attributes. Animals, 11(2), p.556.

Currier, R.W. and Widness, J.A., 2018. A brief history of milk hygiene and its impact on infant mortality from 1875 to 1925 and implications for today: a review. Journal of food protection, 81(10), pp.1713-1722.

da Silva, V.B. and da Costa, M.P., 2019. Influence of Processing on rheological and textural characteristics of oat and sheep milk beverages and methods of analysis. In Processing and sustainability of beverages (pp. 373-412). Woodhead Publishing.

Fusco, V., Chieffi, D., Fanelli, F., Logrieco, A.F., Cho, G.S., Kabisch, J., Böhnlein, C. and Franz, C.M., 2020. Microbial quality and safety of milk and milk products in the 21st century. Comprehensive Reviews in Food Science and Food Safety, 19(4), pp.2013-2049.

Morales, F.D.A.R., Genís, J.M.C. and Guerrero, Y.M., 2019. Current status, challenges, and the way forward for ‘organic Oat Milk’ oat production in Europe. Asian-Australasian journal of animal sciences, 32(8_spc), pp.1256-1265.

Paskaš, S., Mio?inovi?, J., Savi?, M., Vejnovi?, B. and Becskei, Z., 2020. The quality of oat milk and hygiene management practices on farms in Vojvodina. Bulgarian Journal of Agricultural Science, 26(5), pp.1053-1061.

Sandulachi, E. and Bulgaru, V., 2019. Factors affecting the quality of oat's milk yogurt. Advances in a social sciences research journal, 6(2).

Sepe, L. and Argüello, A., 2019. Recent advances in ‘organic Oat Milk’ oat products. Asian-Australasian journal of animal sciences, 32(8), p.1306.

Zuba-Ciszewska, M., Kowalska, A., Manning, L. and Brodziak, A., 2019. Organic milk supply in Poland: Market and policy developments. British Food Journal, 121(12), pp.3396-3412.

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