Professional Documents
Culture Documents
Gurdaspur Distt , Co-Operative Milk Products Union Limited is the leading dairies among
all the Punjab state co-operative milk produces federation limited (Milkfed).
It is situated on the Amritsar-Jammu national
highway in the outskirts of Gurdaspur city. It gets its milk from the various milk societies in
the district.
It modules different types of milk and milk products. In fluid milk like fully
creamed milk, standardized milk, skimmed milk, double toned milk. Other than milk fluids,
paneer, curd, lassi, kheer, ghee etc.
Plant is divided in various sections like production
section, administrative section, engineering section, transport, mechanical section, purchase,
stores, accounts and marketing section.
This milk plant have been awarded with ISO 9002
certificate by BIS.
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PRODUCT PROFILE
1. Pasteurized Milk
a. Standardised Milk
b. Fully creamed Milk
c. Double Toned Milk
2. Paneer
3. Curd
4. Ghee
5. Spiced Lassi
6. kneer
7. Whey drink
8. Skimmed Milk Powder
9. Whole Milk Powder
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RAW MILK RECEPTION
Reception of raw milk in tankers and cans from the societies in an important
operation. The process followed at raw milk reception dock (RMRS) is as follows.
Unloading of cans and placing them on conveyors
Weighing of milk
In Sampling Acidly standards are checked along with fat % of the raw milk also.
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Standards: SNF (Solid not fat) and adultrauts
1. Acidity of milk should not be more than 0.14%in terms of lactic acid.
2. If Acidity is above 0.15% Milk is treated as sour milk.
3. If acidity is above 0.25% milk is considered as curd.
MILK PROCESSING
Milk processing means rendering raw milk free of all pathogens and fat along with SNF is
adjusted.
1. CHILLING – All in coming milk is chilled first and then it is diverted to milk storage
tanks. Milk is chilled below 4°C . The raw chilled milk is utilized for the various products
processing operations. The chilled milk is stored in tank called silo . The chiller is plate heat
exchanger type.
2. PASTEURIZING – Milk is heated to 63°C for 30 min or 75 - 80°C for 15 seconds and
then cooled immediately below 4°C.
The pasteurizer has following sections:-
a. Chilled water section
b. Regeneration I
c. Regeneration II
d. Hot air Section
e. Holding Section
The pasteurizer is plate heat exchanger type consisting of
Many conducting plates arranged in parallels to form a network of many plates lying side by
side. Alternate plates are for carrying milk and hot water the length and breadth of plates
along with flow rate are so adjusted to give proper contact time to milk for proper
pasteurization. The high temperature short term method (HTST) is being used here.
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FLOW CHART
Chilled raw milk strange tank
Balance Tank
Standardization
Regeneration I (50-55ºC) Heat exchanged between in coming raw milk & outgoing
pasteurized milk.
Filtration
Regeneration II (60-65ºC)
Regeneration I & II
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Chilling
If milk contain high fat content then after regeneration I , it passes to cream separator. The
cream is sent to cream pasteurizer and skimmed milk is diverted to the pasteurizer.
PRODUCTION UNIT
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Various sections of products under production unit .
1. Paneer Section
2. Ghee Section
3. Curd Section
4. Spiced lassi Production
5. Whey Drink Production
6. Dry Milk production
PANEER SECTION :-
Paneer is one of the most popular indigenous milk product .It is obtained by the
precipitation of milk with sour milk , lactic acid or citric acid .
Basically paneer is milk solids produced by acid coagulation of boiled hot whole milk
and subsequent drainage of whey .
Processed Milk
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2% of citric Acid Solution (10% Solution in water )
Coagulation
Removal of Whey
Packaging
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Storage at 5º C
Critical Parameters
1. Heating 85-90º C
2. Immersion in Chilled
Pasteurized potable water 05-10º C
CURD SECTION
Curd or Dahi is a fermented milk product .Curd is made in batches about 300kg of curd is
made daily.
Standardized toned milk with 9.2 % SNF is used for this purpose .The milk is
pasteurized at 80º C and cooled to 32-35º C . The bulk culture prepared from ampoules
bought from NDRI Karnal are then added at a rate of 0.7 –0.8 % .The inoculums is mixed
well with a plunger . The inoculation is done in large cans . Then inoculated milk is
aseptically filled in plastic cups upto 200ml and sealed .The sealed cups are arranged in trays
and sent to the hot air room which is maintained at 35º C with 3-4 hrs the curd is well made
after which it is taken to cold store.
Flow chart
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Heating at 80ºC
Mixed thoroughly
Incubating the cups at 35º C for 3-4 hrs in hot air room
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Storage of 4º C in cold storage room
Standards :-
Colour : White
Taste and Flavour : Good
Appearance : Free from extraneous material
Acidity : 0.07-0.85 % tactic acid
Fat : Not less than 3.10%
Ts : Not less than 12.20%
GHEE SECTION
PROCESS CHART
Cream (Temp 12º C)
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Loading in butter churn .
Removal of whey
Storage
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FAT RECIVERY FROM GHEE RESIDUE:-
Ghee residue is taken in vat. Then steam is supplied to melt the fat . Then it is dissolved in a
chilled water .After dissolving it is allowed to stand which makes fat to solidify and float on
the top due to lower specific gravity than residue . The fat is collected from top layer in cans
while rest are drained out . The fat is again reprocessed in Ghee vat with newly received
melted butter. Fat recovery Ghee residue is about 99.75 %
Skim milk powder is one of the most utilized form of milk product. It is produced both as
skim milk powder and whole milk powder . Skim milk contain milk fat upto 0.05-0.1 % .
Condenser
Holding cell
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Concentrated vat milk
Atomization
Spray drying
Testing Moisture
Pasteurization –75-80°C
Temp to Chilled milk temp -5°C
Pre Heating temp -86°C
Cool Air – Absence of foreign Particles -
SPICED LASSI
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Lassi is a drink from cultured standardized milk by 50.50 dilution with water
Flow chart for lassi Making :-
Receiving Milk
Packaging in Pouches
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INGREDIENTS OF SPICES : For (40 liters)
QUALITY CONTROL
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3. Evaluate methods are processing production and suggest further improvement in their
functioning .
4. To study and determine the extent of quality deviation in product during
manufacturing process.
5. To analyze in detail the causes responsible for such deviation .
CHEMICAL ANALYSIS
1. Salt
Take 5 ml silver nitrate solution (AgNo3) 0.1341 % in test tube
Add 2drops of potassium chloride (Kcl) 1% solution
Add 1ml milk.
2. Cane Sugar
1) Take 15 ml of milk
2) Add 1ml of conc. HCL acid & mix.
3) Add 0.1 gm of resorcinol powder and mix thoroughly.
4) Place the tube in a boiling water bath for 5 min & observe the colour.
3. Urea .
Take 2ml of milk and 2ml of Bench reagent (1.6 gm 4-dimethyl amino benzaldehyde in
100ml of distilled ethyl alcohol +10 ml conc .HCL & mix.
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Yellow colour indicates urea
DETECTION OF NITRATES
Blue Colour that disappear on boiling and reappear on cooling shows presence of starch.
1. Take about 10 ml of milk in a test tube and add 0.5 ml of 10% ferric chloride
solution.
2. Add carefully about 5ml of concentrated sulphuric acid down the side of the test tube
in such a way that it forms a separate layer at the bottom without mixing with two
milk
Observe the colour of the ring formed at junction of 2 liquids . Development of violet
coloured ring indicates presence of formaldehyde as preservatives.
METHYLENE BLUE REDUCTION TEST (MBRT)
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1. Thoroughly mix the milk sample and transfer 10ml of each sample into separately
identified sterile test tube.
2. Add 1 ml of the bench methylene blue solution to the milk in each of the test tube to
get a concentration of 1 part of dye to 300000 parts of milk replace the cotton plugs
with sterile rubber bungs.
3. Mix the dye and milk by inverting the tubes twice.
4. Place the tubes in the water bath , Maintained at 37+0.5 ° C.
5. The tubes should be observed & inverted initially at half an hour.If milk begins to
decolorize the tubes should not be inverted . Tubes shall be incubated until milk is
completely decolorized .
6. Note the time after which the milk decolorizes.
Standards
MOISTURE TEST
PROCEDURE
1. Take Petri dish and weight it (w1)
2. Add some sample & weight it (w2)
3. Now put . It in microwave oven & set for 2 min.
4. Cool the dish & weight it (w3)
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ACIDITY TEST
CLR
%SNF = + 0.2 R % fat + 0.29 .
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FAT TEST : (Gerber Method )
Clear by heating
Saponification
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Add 93 ml distilled water +50ml H2SO4(IN)
At receiver end collect upto mark when first drop falls , in 2 mins it falls.
Put the filterate in flask with phenolphthalein as indicator and titrate with N/10 NaoH
COB : (Clot on Boil ) :- This is a quick test to determine the developed acidity and
suitability of milk for processing.
1. Heat about 5 ml of milk in test tube
2. Observe the Change .
Milk with high acidity clots on boiling due to poor keeping quality .
The milk received in each tanker from chilling centers is tested for :-
1. Temperature
2. Organoleptic Quality
3. Acidity
4. Fat
5. SNF
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6. MBRT
7. Preservative on Daily Basis
Milk from MPC’s is tested for extraneous matter (ppm per ltr) . The sample from tanker is kept in
cold room after adding formalin as preservative for 48
Sample size : - From storage tank and milk pouches from cold store .
Frequency :- Once a day (STS-ST 10 twice a day)
3. Phosphates Negative
4. PCP Negative
5. Temperature Not more than 7° C
6. Acidity 0.12-0.14 %LA
7. MBRT 5.30 Hr
Test for curd
TESTS OF PANEER
Sample Size : (i) Sample after packaging , ready for storage or marketing
(ii) Sample form cold store for temperature & Organoleptic tests.
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1. FAT Not less than 50 % on dry basis
2. Moisture 48-56%
3. Total Solid 44-52%
4. Organoleptic Tests Normal
5. Temperature of Dispatch Not more than 5.0 C
6. Shelf Life 4 day at 5-7 C
TESTS OF CREAM/BUTTER
Sample size : (i) Cream daily vat wise , one sample form vat at morning
(ii) One butter sample of each lot form butter churn.
TESTS OF GHEE
Frequency : One sample from each tank at 9.00am and packed sample (packet/tin)
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TESTS OF PANEER WHEY
MICROBIOLOGICAL ANALYSIS
Microbiological analysis of the product is very vital for the product to be consumed .
The product consumed by the consumer should be free from the pathgens and other harmful
microbes . In these analysis it is made sure that the product is safe for consumption and also
it is good for its shelf life .
PROCEDURE :-
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1. Melt required quantity of plate count agar media mainly used is potato dextrose agar,
by boiling & cool to 44 -45° C
2. Add 1ml of thoroughly mixed and appropriate dilution of sample aseptically in sterile
labeled Petri dish in duplicates.
3. Pour medium to the plates
4. Rotate and tilt the dish to spread the medium uniformly .
5. After solidification , invert the plate and promptly place in the incubator
6. Run agar medium black as well as dilution water blank .
7. Incubate at 37°C for two days .
INTERPRETATION
Count the colonies and compute the number of Bacterial colonies per ml.
COLIFORM COUNT
Testing Procedure
1. Introduce 1ml of sample or decimal volumes intosterile plates .
2. Add to each plate ten to fifteen ml of violet red bile agar , previously melted and
cooled medium at 42-44° C.
3. Mixed the contents thoroughly by tilting and rotating the dish .
4. After the mixture has solidified , distribute 3-4 ml of medium completely over the
surface of the solidified medium for inhibiting surface colonies formation.
5. Allow to solidify .
6. Invert and incubate the plates at 37° C. for 18 to 24 hours .
Standards :-
Raw milk – Absence of coliform in 1:100 dilution of raw milk is considered satisfactory
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Pasteurized Milk – Coliform should be absent infirst dilution 1:10 .
INTERPRETATION
Presence of dark pink / red colonies measuring at least 0.5 mm in diameter constitutes a
positive presumptive test
BACTERIOLOGY Of PANEER
SPC OF PANEER
MATERIAL:_
Incubator (37˚ C)
Bacteriological delivery pipettes (1ml)
Petridishes
Plate count agar
Crusher
Test tubes
Sterile spatula
PROCEDURE
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5. Invert the plates and incubate it at 37° C for 24 hours
6. Remove the plates after 24 hours and count the colonies .
PRECAUTIONS
ETP (effluent treatment plant ) means treating industrial wastewater to make it pollution free
material before it is drained . During wastewater treatment organic compounds are transformed into
inorganic compounds with the help of biomass .
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This process is carried for 4-6 hours . After aeration effluent is sent to setting or sedimentation
sedimentation tanks where suspended particles are clean water is obtained .
And the treated water is drained through v-notch to the city sewage . V-notch is used to measure
on the flow rate treated water. Urea & DAP is used (2:1) in the water tank to maintain the level
of MLSS.
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