Contents

Title Page

1 Gourmet Foods- an Introduction 2

1.1 Manufacturing Facilities 3

1.2 Company profile 4

1.3 Office Administrations 4

1.4 Dairy Section 5

1.5 Ice Cream Section 6

1.6 Sweet Section 6

1.7 Engineering Section 6

1.8 Vision Statement 8

1.9 Gourmet Dairy Products 9

1.10 Terminologies 10

2 Milk and its composition 11

2.1 Composition of milk of different species 11

2.2 Chemical composition 12

2.3 Nutrients in milk 12

2.4 Other constituents of milk 13

3 Milk processing at Gourmet Foods 14

3.1 Milk collection 14

3.2 Reception of milk 15

3.3 Lab Activities 15

3.4 Pasteurization Section 16

3.5 Flow line of Pasteurization 19

4 Test carried out for quality of milk 20

4.1 Organolaptic Tests 20

4.2 Qualitative Tests 21

4.3 Quantitative Tests 24

4.4 Adulteration Tests 25

5 Powder Plant Unit 28

5.1 Milk powder 28

5.2 Milk powder production 29

5.3 Flow line of Powder Milk 32

6 Test Carried out for milk powder 34

6.1 Bulk density 34

6.2 Fat Test 34

6.3 Scorched Particles Test 35

6.4 Acidity Test 35

6.5 Solubility index 35

7 Butter 36

7.1 Composition of Butter 36

7.2 The process of making butter 36

7.3 Butter churns 37

7.4 Butter packing 37

7.5 Flow line of butter making 38

8 Khoya 39

8.1 Khoya making process 39

8.2 Flow line of process 40

9 Paneer 41

9.1 Paneer making 41

9.2 Flow line of process 42

10 Desi Ghee 43

10.1 Desi Ghee Making 43

10.2 Flow line of process 44

11 Ice Cream 45

11.1 Types of mix 45

11.2 Manufacturing of ice cream 46

11.3 Flow line of process 48

12 CIP 50

12.1 Functions of Cleaning agents 50

12.2 CIP Types 51

13 Utilities 52

13.1 Water softening plant 52

13.2 Compressor 52

13.3 Condenser 52

13.4 Refrigerant 52

13.5 Evaporator 53

13.6 Generator 53

13.7 Boilers 53