HO CHI MINH CITY UNIVERSITY OF FUNDAMENTALS OF

FOREIGN LANGUAGES – MANAGEMENT

INFORMATION TECHNOLOGY
***
Date: 5 April 2023
In-class Assignment

Faculty: Business Administration

Class: Friday 4-6 (222142110306)
Group: 1
Group member:
Trần Quỳnh Anh - 21DH123046
Lê Thị Kim Duyên - 21DH120286
Trần Đình Đức - 21DH120358
Lê Nguyễn Yến Giang - 21DH120365
Lê Ngọc Hương Nguyên - 21DH123240
Cao Bạch Long Phụng - 21DH123543
Vũ Lâm Anh Thư - 21DH123374
Nguyễn Thị Hồng Vy - 21DH123592

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MANAGEMENT STUDIES REPORT

TOPIC: FIELD TRIP AT YAKULT BINH DUONG
FACTORY – VIETNAM

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TABLE OF CONTENTS

I- GENERAL UNDERSTANDING OF YAKULT

VIETNAM DAIRY FACTORY 5
1. History of establishment and development 5
2. Business Products 7
II- LEARN ABOUT THE PRODUCTION PROCESS 8
1. Yakult milk processing ingredients. 8
2. Yakult Milk Production Process 8
III- PRODUCTION SYSTEM MANAGEMENT 14
1. Managing and operating the department with a closed
process 14
2. Production process management 15
IV- VIDEOS, AND PHOTOS TO VISIT US FACTORY
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 ACKNOWLEDGMENTS

During the time making this report, we received a lot of help from our
Subject Teacher. We would like to sincerely thank Ms. Phan Thi
Cong Minh for imparting to us valuable knowledge, encouragement,
and enthusiastic guidance so that we can complete this harvest. Thank
you to Yakult for introducing and supporting our tour. We would like
to thank Ms. Huynh Anh for assisting us in the registration process,
and Ms. Kim Lien for enthusiastically introducing us to the company
during the tour. Thank you to the team members for working together
and making efforts to complete the assigned tasks well. However, due
to limited knowledge, lack of work experience, and access to reality,
there will inevitably be shortcomings, I hope you will review and
evaluate so that our team can learn from the experience the next time.

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 CITATIONS
After a day of visiting the Yakult factory, our group observed and
learned a lot of useful lessons from the guidance of the head of quality
management Phan Thi Cong Minh as well as the employees in the
company. During the tour, we observed the actual production system,
equipment, and organizational structure of Yakult. In addition, we
also have a better understanding of the ingredients as well as the
stages to produce a bottle of Yakult fermented milk, improve our
knowledge about the beneficial and harmful bacteria that exist in the
intestinal tract, and how to have a healthy body. More importantly, we
gained a broader view of the management systems of the Yakult plant
and how the company applies those standards to the production
process.

We hope that the information we present below will summarize the

knowledge as well as lessons learned after the field visit at the Yakult
factory.

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I- GENERAL UNDERSTANDING OF YAKULT VIETNAM DAIRY
FACTORY

1. History of establishment and development

1.1 History

a) YAKULT Company in Japan

Yakult was the world's first fermented milk drink. This product contains the
probiotic bacterium Lactobacillus casei Shirota, which was successfully isolated
in 1930 by Japanese professor Minoru Shirota. The product is sold by Yakult
Honsha, whose company headquarters are located in Tokyo. The milk bottle
comes with a 65- milliliter wrap (2.3 imp fl
oz; 2.2 US fl oz), usually a whirlwind of
five bottles.

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Prof. Dr. Minoru Shirota, who ushered in the history of Yakult fermented milk.

b) YAKULT Company in Vietnam

Yakult Vietnam was established on 26/06/2006, with a total investment of

more than 400 billion VND with the contribution of Yakult Honsha Head Office
(80%) and Danone Group of France (20%). Yakult Vietnam started its business
in August 2007. Currently, Yakult products are available in most supermarkets
and fast-selling stores throughout the provinces and cities of Vietnam.

Yakult Vietnam factory is located in Vietnam Industrial Park Singapore, Thuan

An district, Binh Duong province, with a total area of 24000m2. Yakult
Vietnam factory officially went into operation in April 2008. Yakult factory has
achieved HACCP standards, ISO 22000: 2005, ISO 14001: 2004 and OHSAS
18001: 2007. Yakult products use high quality raw materials in the world,
which have been carefully selected and manufactured according to advanced
Japanese technology.

ISO Certificate
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1.2 Philosophy
With the Yakult philosophy of "contributing to the healthy lives of people
around the world", Yakult believes that the protection of the earth's
environment is the most important aspect of production operations in
harmony with life and society.

1.3 Mission
Contributing to the health and well-being of people around the world

1.4 Slogan
One bottle of Yakult a day for your family's health

2. Business Products

Yakult fermented milk drink

The company's business product is Yakult fermented milk drink in the form of
plastic bottles with a capacity of 65 ml.
Product difference: Yakult recipe is basically no different from other fermented
yogurts, but the biggest difference of the product is the beneficial bacteria
L.casei Shirota. As we all know, in the intestinal tract of an adult there are
about 1 - 1.5 kg of beneficial bacteria. In particular, if a person's body is
healthy, the number of beneficial bacteria will account for 85%. These bacteria
enter our body through many different ways, but mainly through the mouth.
These beneficial bacteria want to survive in the small intestine, they must
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survive the impact of gastric juice, gastric juice of the digestive system and the
survival rate of beneficial bacteria is usually very low. L.casei Shirota is the
biggest difference in Yakult products because this probiotic has a high survival
rate when it reaches our small intestine, it helps the body in supporting and
improving the digestive system, Regulate the immune system, prevent
infectious diseases.

II- LEARN ABOUT THE PRODUCTION PROCESS

1. Yakult milk processing ingredients.
• Main ingredients for the production of Yakult: Skimmed milk powder,
sugar, Lactobacillus casei Shirota bacteria solution and water. Each bottle
of Yakult contains more than 6.5 billion Lactobacillus casei bacteria. The
probiotic strain Lactobacillus casei Shirota is considered the most
important in the production of Yakult milk. This strain is able to survive
the period of existence in the acidic environment of the stomach and bile
acids to the small intestine, supporting the restoration of the balance of
the intestinal microflora. When consumed daily, L. casei Shirota helps to
improve digestion, regulate the immune system and prevent infectious
diseases.

• In particular, Yakult absolutely does not use colorants, does not contain
preservatives, colorants, stabilizers or food conditioners. The bacteria in
Yakult are exceptionally healthy and can survive gastric acid and biliary
juice, reaching the small intestine, where they still exist, to support
health. The bacteria in Yakult have been scientifically proven to have
many beneficial effects on health. The color of Yakult products is due to
the natural color reaction caused by the pasteurization of milk and sugar
solutions before fermentation. It is the lactic acid produced after
fermentation that is a natural preservative. No need to use stabilizers or
conditioners because of using high technology from Japan.

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2. Yakult milk production process

• Prepare ingredients: Skimmed milk powder, glucose and white granulated

sugar.

• Dissolve – Mix: Dissolve skimmed milk powder with glucose and granulated
sugar in hot water, then filter aseptically in a large bath.

• Sterilization: The prepared milk solution is pasteurized at high temperatures

for a short time to kill all microorganisms present in the milk. The solution is
then transported through a variety of pipes and valves to the large fermentation
tank.

• Fermentation: The strain L.casei Shirota has been cultured and tested in the
laboratory and is placed in a fermentation tank. Each growth is 120 liters, but
in the production process only 60 liters / 1 batch is used. After the
fermentation time, the fermentation tank contains billions of live bacteria and
at this time the solution in the tank is thick. The mixture is then homogenized.

• Homogenization: Milk after fermentation is homogenized through a separate

homogenizer. The product after homogenization will be transferred to a large
tank containing a sterile sugar solution.

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• Sterilized sugar solution storage tank: The fermented milk after
homogenization is pumped into the storage tank and stirred with sugar water to
form semi-finished milk. The purpose of this stage is to neutralize the sour taste
of the product after fermentation, and at the same time, the sugar will be a
source of nutrition for L.casei Shirota bacteria to live during the shelf life.

• Mixing tank: The above mixture is diluted with sterile distilled water (cured
by UV light)
Bottling: Polystyrene plastic bottles are produced in factories by bottle-forming machines.
Polystyrene plastic beads are heated and molded in the form of Yakult bottles. After that,
they are transferred through large sterile tanks for further stages.

• Label printing: Information about Yakult, including names and nutritional

ingredients, is printed on the product bottle.

• Product filling: Each bottle of Yakult has a capacity of 65ml and is covered
with silver-red aluminum foil. The expiration date is printed on the cap. The
reason Yakult has a 65ml capacity is due to:

• One such small bottle per day is enough for optimal effect.

• Small means the product has a different function than other products. If
Yakult is contained in a 1 liter bottle, it is like a soft drink or other regular
dairy product. It is more hygienic to use a sealed bottle and throw it away after
use. Larger bottles will not be used immediately and will be stored in the
refrigerator. Thus, there is a high risk of infection with other harmful
microorganisms.

• Bottling: The product after fermentation will be packed into a 65ml plastic
bottle, sealed with silver-red aluminum foil and printed with product
information and production date on the bottle.

• Packing and preservation: After bottling, the product will be packed into
packs containing 5 bottles and closed in a thin layer of polypropylene plastic,
then put in cold storage at 5-10°C to preserve. Manage and check product
quality before distribution to consumers.

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• Quality check: Materials used must be tested and approved by the Institute of
Public Health Hygiene before being used in production. Yakult meets the
quality standards for fermented milk products, according to the standard
TCVN 7030: 2009 of the Ministry of Health. Product distribution: Products
will be distributed to Yakult centers to prepare for shipping to consumers with
the best quality.

a. The equipment Yakult used

Device name Productivity

Dissolving tank

Sterilization equipment 15,000 l * 1

Fermentation tank

Homogenization device 7,000 l *2

Storage tank for sterilization solution

Milk filling machine 7,000 l * 2

2 Water treatment system 45,000 bottles/hour *

Bottle making machine

Waste tank 11,000 bottles/hour *1

Bottle stacking machine

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Printer expiry date and product information

Aluminum milk filling and capping machine

b. Yakult's production plan includes the following steps:

1. Production planning: Yakult will make production plans based on market

demand and factory production capacity. Factors such as the number of
products to be produced, the production time, the materials to be used, and the
number of workers to be recruited will be calculated and included in the
production plan.

2. Preparation of ingredients: Materials needed for the production of Yakult

include fresh milk, sugar and the microorganism Lactobacillus casei Shirota.
Raw materials will be purchased from reliable suppliers, ensuring quality and
food safety.

3. Conduct production: Production steps include:

• Pre-production: Fresh milk will be processed to remove impurities and

enhance product consistency.

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• Fermentation: Fresh milk is prepared with the microorganism Lactobacillus
casei Shirota and sugar, then put into the fermentation machine for a certain
time.

• Bottling: The product after fermentation will be packed into a 65ml plastic
bottle, sealed with silver-red aluminum foil and printed with product
information and production date on the bottle.

• Packing and preservation: After bottling, the product will be packed into
packs containing 5 bottles and closed in a thin layer of polypropylene plastic,
then put in cold storage at 5-10°C to preserve. Manage and check product
quality before distribution to consumers.

• Quality inspection: Yakult will perform product quality checks after each
production batch, including microbiological testing, testing for the presence of
harmful substances, acidity testing, taste and other parameters.

• Product distribution: Products will be distributed to Yakult's centers to

prepare for transportation to consumers with the best quality.

III- PRODUCTION SYSTEM MANAGEMENT

1. Managing and operating the department with a closed

process

The total number of employees of the company is currently 103 people, of

which the highest management department is Japanese

* Yakult company includes 6 departments:

General Department: in charge of administrative and human resource

functions.

Bottle making room

Fermentation room (also known as proliferation chamber)

Production simulation

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Bottle filling and packing room.

Specifically, the entire production process is carried out in 6 consecutive

function rooms, including: culture room, fermentation room - mixing, quality
control room, bottle molding room, milking room and packing room. package.

With Japanese standard production technology, the input materials will be

processed and ensure 99% of the raw materials are fully utilized until the final
product is created. All production stages are sampled to check the
physicochemical and microbiological criteria at the quality control department.

The bottle molding department is responsible for the production of bottles with
designs copyrighted by Yakult. The milk is then poured into bottles with a
capacity of 110,000 bottles an hour before moving to the packing room and
completing the production process.

The production process is closed and automated to help the factory operate
efficiently and with high productivity with only 103 employees and engineers.

2. Production process management

Process management:

The production process is closed from raw materials to finished products.

Hygiene management:

No windows = prevent insects, and vermin from outside.

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The AHU air filtration system can remove external microorganisms.

Strict personal hygiene procedures before entering the production area

Every month, the QC department will take samples of hands, boots, air
environment as well as machinery and equipment to check the amount of
microbiological contamination.

The factory is specially designed to accommodate guests with disabilities

IV- VIDEOS, PHOTOS TO VISIT US FACTORY

LINK VIDEO:
https://drive.google.com/file/d/1vm-3q9ktDNIRn7gz_adZ6oR5ultpSF4_/view?
usp=sharing

Reference
quytrinh

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Hình ảnh
Kích cỡ
nhà máy sản xuất

-THE END-

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