Documente Academic
Documente Profesional
Documente Cultură
Submitted to the
National Institute of Food Technology Entrepreneurship and Management
Kundli (Haryana)
In partial fulfillment of the requirement of degree
B.Tech in Food Technology and Management
with Rohtak Milk Co-operative Union (VITA)
By
PRASHANT MALIK
IVth Year
CERTIFICATE
This is to certify that, Mr. PRASHANT MALIK, 112075, a student of NIFTEM has
completed the internship report titled 'Production of milk and other dairy product'
successfully under my supervision. To the best of my knowledge and as per his/her
declaration the report is an authentic work on the issue carried out at ROHTAK MILK
CO-OPERATIVE UNION (VITA). It is undertaken that to the best of my knowledge,
industry interests are protected and no confidential information of the industry is being
revealed in this report.
Signature
Industry Supervisor
Name:
Designation:
Company:
Submitted In
Partial Fulfilment of the Requirements for
B.tech in Food Technology and Management
Submitted by
PRASHANT MALIK, 112075
Rohtak Milk Co-operative Union (VITA)
Period of Visit: 05.08.2015-31.12.2015
Particulars
Name
Designation
Address
Phone No.
Email
Industry Guide
Amit Gurain
Assistant Manager
House no. 1441, Sector-1,
Rohtak
9729964007
-
NIFTEM Guide
Vijay Sharnagat
Assistant Professor
NIFTEM
8199900506
vijaysinghs42@gmail.com
Date of Submission:
ACKNOWLEDGEMENT
I am glad to present this report preparation of this report is based on the co-ordination and cooperation of so many people that it is very difficult for me to express my gratitude to them for
their aid, suggestion and guidance. However, I have tried my level best to acknowledge thanks.
I pay my humble acknowledgment to Sh. S.K Walia (Chief Executive Officer, Milk plant, VITA),
Mr. Charan Singh (Production Manager), Mr. Amit Gurain (Quality Manager), Mr. Satish Kumar
(Assistant Production Manager) for their timely guidance and practical suggestion given to me
during the training and active encouragement, motivation, co-operation due to which I was able
to complete my training.
I should also express my thanks to Mr. Divyang Prajapati, Ms. Khushbu Sao, Mr. Mitul & all
staff members of VITA, for their valuable inputs, encouragement and help provided to me during
my Training Period.
I am really thankful to all the suggestions and technical knowledge, expertise and skills, which
were embodied in me by the valuable support of all the employees at Rohtak milk plant, VITA as
this will be of immense help and practical support provided to me in my future endeavour,
practical training, academic enrichment and formation in my career without which I would not
have been able to complete this training.
CONTENTS
Sr. No.
1.0
2.0
3.0
4.0
5.0
5.1
5.2
5.3
5.4
5.5
5.6
6.0
7.0
8.0
9.0
Topic
Overview of Dairy Sector
Introduction of VITA
Future Plans of VITA
Account of Activities during Internship
Sectional Functioning of Organisation
Quality Assurance
Whole Milk Processing
Ghee Processing
Dahi Processing
Paneer Processing
Butter Processing
Comparision of Products
Exposure had and activities Undertaken
Learning Outcome
Bibliography
Page No
5
7
11
12
16
16
41
42
43
44
45
48
50
57
58
for milk and milk products (formal + informal sector) is estimated INR 3.6 lakh crores.
The organized market is growing at nearly 10 percent in value terms annually. Traditional
dairy products account for about 50% of the total milk produced.
Cow milk production is 46.57 million tones. Buffalo milk production is 57.96 million
tones. No. of milk producing dairy cows 38.50 million. Number of buffaloes 38.10
million. The productivity of Indian cattle (944kg/annum). The average size of herd in
937
900
800
700
679
600
500
400
539
445
447
352
384 391
310 308
300
265
244
202
200
223
206
100
0
ethos of the consumers. Accordingly, consumers in various parts of the world enjoy the
attributes of mouth feel, avor prole, texture, and appearance of the milk dominant in
their countries.
US: Annual Milk Production in US is 83.42 billion litres in 2009 and government
condensed Milk.
United Kingdom: UK produces approximately 13 billion litres of milk every year.
50% of milk goes for the processing of dairy foods.
Key processed foods are cheese, Milk powders and butter.
Australia: Australias milk production is estimated to reach 9.2 billion litres
INTRODUCTION OF VITA
BRIEF HISTORY
The Dairy Corporation was formed in 1970 which continued active functioning till 31.03.1977.
There after its business was taken over by Federation to set up based on Anand Pattern. Since
1.04.1992 the Federation has leased out the Plants to the Milk Unions:-
INTRODUCTION
HARYANA is one of the most progressive states of Republic of India. In the domain of dairy
development it is well known for its productive milch cattle particularly the 'Murrah' Buffaloes
and Haryana Cows. The economy of the state is predominantly based on agriculture. People rear
and breed cattle as a subsidiary occupation.
The essence of various programmes launched in the State has been to adopt the Anand pattern of
Milk Co-operatives. Under this system, all the functions of dairying like milk procurement,
processing and marketing are controlled by the Milk Producers themselves. It has three tier
system comprising milk Producers Societies at the village level, Milk Producers Co-operative
Union at the district level and the state Milk Federation as an apex body at the State level.
The Haryana Dairy Development Co-operative Federation Ltd. registered under Haryana Cooperative Societies Act came into existence on April 1,1977. Its authorized share capital is
Rs.4000 lacs. It was established with the primary aim to promote economic interests of the milk
producers of Haryana particularly those belonging to weaker sections of the village community
by procuring and processing milk into milk products and marketing thereof by itself or through
its unions. In furtherance of the above objects, the Federation undertakes a number of activities
such as establishment of milk plants, marketing of VITA BRAND milk products of the Milk
Unions. It also extends technical guidance to the Unions in all spheres of personnel, technical,
marketing and financial management as well as makes them quality conscious, through use of
modern methods of laboratory testing of various products.
Quality - VITA the Hallmark of Quality
As part of stringent quality measures, milk required for processing VITA products is procured
from Dairy Cooperative Societies only. It is ensured that the milk is transported to chilling
centres and plants in clean and sterilized milk cans as quickly as possible. All quality measures
as per Standard of Bureau of Indian Standards/Agmark are being applied before the products are
marketed. Well-equipped laboratories are functioning in the chilling centres and milk plants to
maintain ideal quality standards.
MARKETING NETWORK
to the economic upliftment and welfare of farmers of Haryana who provide us milk through the
village level milk cooperative societies.
FUNCTIONING
The village level societies collect milk from milk producers and sell it to Milk Union. Earlier
Milk Unions were selling milk to the plants run by the Federation. Since 1-4-92 the Federation
has leased out the Plants to the Milk Unions. So now Milk Unions process the milk and convert
the same into products at Milk Plants taken on lease by them from Federation. The sale of Milk
and Milk products is undertaken by milk unions through distributors, milk booths & retailers.
Dairy Cooperatives in Haryana functioning on three tier system :1. Societies at village level:
Milk producers in a village join together to form village Dairy Cooperatives Societies. The
society is managed by the producers themselves
i.
ii.
iii.
iv.
v.
vi.
Plants of VITA
S.R No
Milk Plants
Year of
Establishment
Products
1. Jind
1970-71
2. Ambala
1973-74
3. Rohtak
1976-77
4. Ballabgarh
1979-80
5. Sirsa
1996-97
Registered
Capacity
(TLPD)
210
70
100
250
210
price.
To purchase / erect buildings, plant & machinery etc. to carry out the business and
farms.
To arrange transportation of milk from village cooperative societies to bulk milk coolers /
societies
To provide ghee, cattle feed, mineral mixture & seeds etc. to village level milk
Date
Section
1.
2.
Observations
7,000 L to 20,000 L.
Number of tankers usually varies
from 80 to 85 in flush season and 30
3.
Activities
Powder.
Chemical Analysis (Milk fat %, SNF
%, Phosphatase test, Rosalic acid test,
Sugar test. Starch Test, Urea test etc)
and Microbial Analysis ( SPC, and
4.
6.
pasteurization.
Calculating the capacity of milk
pasteurized every hour.
Reading Pasteurization Chart.
Dahi Section
Activities -
7.
of Dahi.
Taking weight of random samples
every hour.
Ensuring time for incubation.
Taking temperature readings of
Packaged Dahi in Cold Storage.
Lassi Section
Activities -
every hour.
Taking temperature readings of
8.
Packaged Lassi.
Organoleptic testing of Lassi.
Butter Section
Activities
Machine.
Taking weight of random butter
9.
Ghee Section
Activities
10.
Activities
paneer making.
Estimating capacity of paneer
produced.
Ensuring proper shape and taking
weight of random samples every
hour.
11.
milk packets.
Taking temperature readings of
packaged milk in cold storage.
Milk Reception
1. Introduction
Milk is received in insulated tankers in the plant. The tankers are weighted and matched with the
quantity written in voucher. In this laboratory the quality of incoming milk is checked. The
coming milk should follow all the standards and quality parameters. Even if at one step the milk
having any objectionable results it will be rejected. This laboratory also checks the despatch
return milk. The cleanliness of toned milk tanker is checked periodically. The principle of
grading is based on Organoleptic tests, such as those for smell, taste, appearance, acidity,
sediment etc.
Number of Milk Societies
600
Chilling Centers
Milk Procurement
6 am to 5 am next day
Reception Hours
23 hours
Milk Production
Ghee Production
Lassi Production
Paneer Production
Foreign matter: Before mixing check the top of the milk and observe for any kind of foreign
matter or particle. For bottom collected milk from bottom valve and filter, any suspicious
matter of foreign darts should not be there. If milk contains some undesirable matter, drain
out some more milk and check again. If foreign matter is found, reject the tanker.
1.2. Organoleptic Test:
Pertaining to the sensory properties of a particular food or chemical, the taste, colour, odour and
feel are checked. The organoleptic test permits rapid segregation of poor quality milk at the milk
receiving platform. The milk grader must have good sense of sight, smell and taste.
a) Warm the milk to 40C
b) Check the physical appearance of milk and fat separation or uneven colour.
c) Smell first then take 10 ml of milk in mouth roll it and check the Taste and flavor.
1.3. Determination of the Temperature of Milk:
Procedure:
1.
2.
3.
4.
Norms:
Tanker milk Max. 7C
Silo milk Max. 6C
1.4. Alcohol Test:
Procedure:
1.
2.
3.
4.
Presence of clot or flake indicates positive test and the milk is rejected.
No clot or flake formation indicates negative test and the milk is accepted.
Results and Interpretation: Formation of clots in test tube indicates COB positive milk and is
unacceptable.
1.8. Determination of pH in milk:
Procedure:
1. pH meter is calibrated with buffer solution 4.00 & 7.00
2. pH electrode is taken out from the 3 mol/l KCL storage solution.
3. Electrode membrane is rinsed with distilled water properly and it is blotted gently by
4.
5.
6.
7.
tissue paper.
The electrode is immersed into the sample at room temp.
The sample is stirred well without creating air bubbles.
The knob of pH meter is pressed and the reading is noted down, when it is stable.
The electrode is taken out from the sample and it is rinsed with distilled water and blotted
Procedure:
1. Take 2ml milk sample in a test tube.
2. Add 2ml DMAB solution (p-dimethylamine benzaldehyde) and mix the contents.
3. Check the colour.
Results and Interpretation:
Appearance of pale yellow colour indicates the presence of urea making the milk unacceptable.
1.12. Detection of added formalin in milk:
Procedure:
1.
2.
3.
4.
Results:
Formation of violet ring indicates positive test making the milk unacceptable.
1.13. Detection of added Hydrogen Peroxide in milk:
Procedure:
1. 5 ml of milk at 27C is pipetted out into a test tube.
2. Now 3 drops of paraphenylenediamine solution are added to it.
3. After that color is observed upon mixing.
Observation and Results:
Bluish/black color indicates positive test result and the milk is rejected.
Light grayish color indicates negative test result and milk is accepted.
Intense blue color indicates positive test and the milk is rejected.
Deep blue color indicates positive test and the milk is rejected.
No change in color indicates negative test and the milk is accepted.
Dark blue color in lower layer indicates positive test and the milk is rejected.
Light blue color in lower layer indicates negative test and the milk is accepted.
The RM value is the number of ml of 0.1 sodium hydroxide solution required to neutralize steam
volatile water-soluble fatty acids distilled from 5 gm. of oil / fat under the prescribed conditions.
Reagents
Glycerol
Glass beads
Procedure:
Saponification of butter fat
1. Weigh accurately 5 0.1g of filtered oil or fat sample into a clean, dry, 300ml distilling
2.
flask.
Add 20 ml of glycerine and 2 ml of 50 % conc. NaOH solution, and heat with swirling
over a flame until completely saponified, and the mixture becomes perfectly clear.
3. Cover the flask with a water glass and allow to cool.
4. Add 93 ml of boiling distilled water and boil it for 15 min.
5. Add some glass beads and add 50ml of dilute sulphuric acid.
Separation of fatty acid
6. Immediate connect the flask to the distillation apparatus.
7. Heat the flask and distill 110ml in between 19 to 21 min.
8. Maintain the temp. of distillate 18 to 21C.
9. Mix the distillate properly.
10. Filter using Whatman no.4 and collect 100ml in a flask.
11. Add 0.1 ml of phenolphthalein indicator.
12. Titrate using 0.1 N NaOH solution.
13. Note the burette reading.
Calculation
Reichert-Meissl Value = (A B) x N x 11
Where,
A = Volume in ml of standard sodium hydroxide solution required for the test;
B = Volume in ml in standard sodium hydroxide solution required for the blank; and
N = Normality of standard sodium hydroxide solution.
1.21.
Principle:
When a beam of light passes from one medium to another it bents or refraction of the light waves
through any medium is a characteristics of that particular medium and is expressed as refractive
index.
Procedure:
1. Clean both the prisms of B.R meter with ether and dry.
2. Place 2-3 drops of melted and filtered Ghee on the surface of the lower prisms.
3. Maintain the temp. around prism at 40C by circulation of hot water.
4. Take the reading at 40C.
4. Dip the tip of the pipette in the well-mixed sample and suck in the sample until the
sample rises to a short distance above the graduation mark. Close the upper end of the
pipette and withdraw it from the sample. Wipe the outside of the delivery tube of the
pipette, hold the pipette vertically and run out the milk until the top of the milk meniscus
is on the graduation mark.
5. When this achieved, insert the jet of the pipette into the neck of the butyrometer, holding
the butyrometer vertically. Touch the tip of the jet to the base of the neck of the
butyrometer and slant the pipette so that the delivery tube of the pipette rests on the top
neck. Holding the pipette in this position, release the finger from the other end of the
pipette directing the flow of the milk against the wall of the body of the butyrometer.
When emptying the pipette, take care to have a gentle flow of the milk onto the surface of
the sulphuric acid preventing as far as possible the mixing of the two liquids. When the
outflow has ceased, wait for 3 seconds, raise the pipette and then gently touch the jet of
the pipette once against the neck of the butyrometer and then remove the pipette.
6. Add 1 ml of amyl alcohol into the butyrometer by means of automatic measure and close
the neck of the butyrometer firmly with the stopper without disturbing the contents.
Shake the butyrometer carefully without inverting it until the contents are thoroughly
mixed, the curd is dissolved and no white particles are seen in the liquid. Then invert the
butyrometer few times to mix the contents thoroughly.
7. Transfer the butyrometer quickly in the water bath at 65 2 OC and leave it there for not
less than 5 minutes.
8. Take out the butyrometer out of the water bath and centrifuge for 4 minutes. Bring the
centrifuge to stop gradually, transfer the butyrometers (stoppers downwards) into the
water bath at 65 2OC and allow the butyrometer to stand for not less than 3 minutes and
not more than 10 minutes and take down the reading.
The SNF is calculated by gravimetric method by determining Total Solids and Fat.
Milk Solids Not Fat % (SNF) = Total Solids Fat %
The SNF is calculated by lactometer method.
Procedure:
1. Warm the milk sample to 40OC to 45OC and maintain at this temperature for 5 minutes.
2. Mix the contents by rotating and inverting the bottle, taking care to avoid the formation
of air bubbles and froth.
3. Cool the sample to 15.5OC.
4. Invert the sample bottle two or three times, pour enough milk into the lactometer jar
taking care to avoid the formation of air bubbles, so that some milk overflows when the
lactometer is inserted.
5. Insert the lactometer gently to wet the stem not more than a short length, about 3 mm
beyond the position of equilibrium. The lactometer should float freely and not touch the
sides of the cylinder.
6. Allow the lactometer to remain steady in the milk. Take the reading within about 30
seconds. Note the reading of the lactometer corresponding to the top of the meniscus on
the stem without the error of parallax.
2.3. Calculation of Solids not Fat :
Formula:
CLR
SNF%
Where
CLR = Corrected lactometer reading (Correct the observed lactometer reading by
addition or subtraction as per gravimetric method) and
F = Fat Percentage
Note: The estimation of Solid Not Fat in Milk by lactometer method is compared with
the gravimetric method, i.e.
SNF % = Total Solids-Fat % by Gerber Method.
2.4. Determination of Total Solids (Gravimetric Method):
Procedure:
1. Weigh dry dish along with the lid.
2. Put milk and weigh 5ml milk.
3. Place the dish uncovered on a boiling water-bath. Keep the base of the dish horizontal to
promote uniform drying and protect it from direct contact with the metal of the waterbath.
4. After at least 30 minutes, remove the dish, wipe the bottom and transfer to a well
ventilated oven at 98 to 100OC, placing the lid by the dish. The bulb of the thermometer
shall be immediately above the shelf carrying the dish. The dish shall not be placed near
the walls of the oven.
5. After three hours, cover the dish and immediately transfer to a dessicator. Allow cooling
for about 30 minutes and weigh.
6. Return the dish uncovered, and the lid to the oven and heat for one hour. Return to the
dessicator, cool weigh as before. Repeat if necessary until the loss of weight between
successive weighing does not exceed 0.5 mg. Note the lowest weight.
Calculation:
w
Phosphatase test:
Principle: Raw milk contains phosphatase enzyme. It is destroyed when the heat treatment
(Pasteurisation) is done. But when the milk containing phosphatase is incubated with p-nitro
phenyl disodium orthophosphate, the liberated para-nitro phenol gives yellow color under
alkaline conditions of the test. The yellow color indicates the presence of phosphatase and that
the milk has been contaminated after heating process by raw milk.
Procedure:
1. Draw milk sample from the silo in a clean sterile bottle.
2. Take 1ml of milk in each of the two sterilized MBR test tube
3. Heat one tube to boil to act as control sample
4. Add 5ml of phosphatase dye in each tube and mix well
5. Incubate at 370C in water bath, observe the color after10 min, 30 min and finally after
2hrs.
Result and Observation: Yellow color indicates +ve test result.
Phosphatase dye: Dissolve 0.15g of p-nitro phenyl disodium orthophosphate Salt in 100ml of
buffer solution
Buffer solution: Dissolve 3.5g of sodium carbonate and 1.5 g of sodium bicarbonate to make 1
litre of solution in distilled water. Keep the buffer solution ion cool place.
3.2.
MBRT is one of the most important tests for quality assessment of milk. It is an indicator of shelf
life or keeping quality of milk in addition of checking whether milk is properly pasteurized or
not. The length of time taken by milk to decolourise methylene blue is a fairly good measure of
its bacterial content and hence its sanitary and keeping quality.
Procedure:
1.
2.
3.
4.
5.
3.3.
Procedure:
1. Take sample in sterilized bottle (150-200ml).
2. Keep in water bath/incubator at 37C.
3. Check COB after 3 hrs. and go on checking till COB is positive.
Keeping Quality = Final time Initial time
4. TESTING OF BUTTER
4.1.
SAMPLING OF BUTTER:
1. Check the temperature of White Butter from three different places i.e. front, middle and
rear portions of the van. After opening the carton check for any visible mould growth /
abnormality. With the help of butter trier/spatula, take two or more plugs from different
portion of the butter carton and transfer to bottle / polythene bag. Similarly take white
butter plugs from other cartons chosen and make one composite sample for one van. Also
take one bacteriological sample from each van.
2. Body and texture should not be greasy and oily. It should be firm at 15C.
4.2.
MOISTURE TESTING:
1. Weigh empty Al. dish and weigh approx. 10 gm. Butter.
2. Heat it on hot plate till foam ceases and curd particles are slightly brown.
Salt testing %
1. Dissolve above dried contents in 250ml boiling distilled water.
2. Take 25ml out of it.
3. Titrate against N/10 Silver Nitrate using Potassium Chromate indicator (5%).
4. End point: Brick Red colour
Salt% = 0.585 Vol. of silver nitrate used
Curd % = Deduct salt % from total weight of salt+ curd.
Fat% = 100 (Moisture+ Salt+ Curd)
4.3.
Acidity of butter:
Procedure:
1. Weigh accurately about 20 gm of the butter sample in a dry 250 ml conical flask.
2. Add 90 ml of hot, previously boiled water and shake the contents.
3. While still hot titrate, against (N/90) sodium hydroxide using 1 ml of phenolphthalein indicator.
1. Clean the prism of B.R.Meter with distilled rectified sprit. Place 1-2 drops of melted
butter oil and close the prism.
2. Maintain the temp. at 40C with circulating water bath and take the reading.
3. Make correction if temperature is not 40C.
4. Calculate B.R.Reading using the formula: R = R' + K (T' - T)
Where,
= B.R.Reading at 40C.
6. Carry out a blank test withal the reagents in the same quantity except the sample
material.
7. The maximum deviation between duplicate determinations should not exceed 0.02
%.
Calculation:
Sodium chloride, % by weight = 5.85 N(V1-V2)
W
WhereN = normality of silver nitrate solution,
V1 = volume of silver nitrate in the sample titration,
V2 = volume of silver nitrate in the blank titration,
W = weight in gm of the sample.
5. TESTING OF GHEE
Sampling of Ghee:
1. Dip dry dipper in ghee tank.
2. Rinse dry beaker with ghee.
3. Take approximate 100ml sample.
5.2.
Testing of Ghee:
5.1.
Check colour and odour of the ghee. It should be white/ slight yellow on solidification and have
pleasant or good flavour.
5.3.
3. Remove the dish after closing the lid and cool in a desiccator and weigh.
4. Heat in the oven for further period of 1 hour, cool and weigh. Repeat it till the weight
between two successive heating does not exceed 1 mg.
Calculation:
W X 100
Moisture % = -----------W
Where,
W = weight loss
W = weight of oil taken
5.4.
This value is the no. of milligrams of Sodium Hydroxide required to neutralize the Free Fatty
Acid present in one gram of fat.
The value is the measure of the amount of Fatty Acid, which has been liberated by hydrolysis
from their glycerides due to the action of moisture, temperature and lipase (enzyme).
Procedure
1. Weigh accurately 10 gm. of Ghee in a conical flask
2. Add 50 / 100 ml. freshly neutralized hot ethyl alcohol; boil the mixture for 5 minute with
1 ml. 1 % phenolphthalein indicator.
3. Titrate while hot against standard Sodium hydroxide.
28.2 X VN
= ---------------W
Principle:
It is the no. Of ml of 0.1 N aquous alkali solution required to neutralize the water insoluble
stream volatile fatty acids (caprylic, capric and lauric acid) distilled from 5gm of ghee(oil) under
prescribed conditions.
Procedure:
1.
2.
3.
4.
5.
6.
7.
8.
POLENSKE VALUE: C D
5.6.
Procedure:
1.
2.
3.
4.
5.
6.
7.
6.1.
6.2.
6. TESTING OF DAHI
Organoleptic testing: on the basis of smell, taste, flavor, texture etc.
Test for acidity:
Procedure: Take 10gm well mixed dahi in a beaker and add 10ml distilled water. Mix it well.
Using phenolphthalein indicator titrate with N/10 NaOH and note the volume of NaOH.
Calculation: Acidity = V 0.09
6.3.
Procedure: Take 3-4 gm well mixed dahi in a pre-wt. aluminium dish. Put the dish in hot air
oven holding temp. at 1002C for 2-2:30 hours and put the dish into a dessicator for 15-20
miinutes for cooling and then note the weight difference of the product.
Calculation:
Wt. of empty dish = w gm.
Wt. of dish + sample (dahi) = w1 gm
Wt. of sample dahi = w1 w gm
Wt. of dish after evaporation = w3 gm
Wt. of dry matter = w3 w gm
=w4gm
T.S of dahi = w4/w2 100
7. TESTING OF PANEER
7.1. Organoleptic Tests: On the basis of sensory evaluation on smell, taste, flavor and
texture characteristics.
7.2. Fat content:
Procedure: Take 2-3gm grated paneer in a milk butyrometer containing 10ml sulphuric acid
and add 1ml amyl alcohol. Put the lock stopper and centrifuge for 2-3 minutes and note the
reading.
Fat % of paneer should not be more less than 50% of total solids of paneer.
7.3.
Procedure: Take 3-4 gm grated paneer in a pre-wt. aluminium dish. Put the dish in hot air
oven holding temp. at 1002C for 2-2:30 hours and put the dish into a dessicator for 15-20
minutes for cooling and then note the weight difference of the product.
Calculation:
Wt. of empty dish = w gm.
Wt. of dish + sample (paneer) = w1 gm
Wt. of sample paneer = w1 w gm
Wt. of dish after evaporation = w3 gm
Wt. of dry matter = w3 w gm
=w4gm
T.S of paneer = w4/w2 100
7.4. Acidity of paneer:
Procedure: Take 4ml of N/10 NaOH in a conical flask and add 4-5gm of grated paneer or
paneer paste. Heat at 65C then cool and titrate with N/10 HCl and note the volume of HCl
consumed as Vml.
8.1.
8.2.
Procedure: Take 10 ml of salted lassi as sample in a test tube and add 1ml of 1%
phenohthalein indicator and titrate it with N/10 NaOH. Note the volume of consumed NaOH.
Acidity = V0.09/wt. of sample
8.3.
Procedure: Take 3-4 well mixed lassi in a pre-wt. aluminium dish. Put the dish in hot air oven
holding temp. at 1002C for 2-2:30 hours and put the dish into a dessicator for 15-20
minutes for cooling and then note the weight difference of the product.
Calculation:
Wt. of empty dish = w gm.
Wt. of dish + sample (lassi) = w1 gm
Wt. of sample lassi = w1 w gm
Wt. of dish after evaporation = w3 gm
Wt. of dry matter = w3 w gm
=w4gm
T.S of lassi = w4/w2 100
9. TESTING THE QUALITY OF WATER
9.1. Hardness of water:
Take 50ml water sample in a flask. Add few drops of ammonia buffer solution till ammonical
smell. Dissolve one hardness tablet after grinding and then add N/50 EDTA solution drop by
drop till change in colour from blue to sky blue occurs (use micro pipette).
Hardness of water per litre (in ppm) = 20Volume of N/50 EDTA solution used
9.2. Available Chlorine:
Take 3ml water in a tube and add 3 drops of O-Tolidine reagent and mix it well. Compare the
colour with Standard colour tube.
9.3. Sediment Testing:
Take 200ml water and pass it through the sediment disc in sediment tester. Check the disc for
any sediment.
9.4. pH: Use pH paper to check the pH.
10. BACTERIOLOGICAL TESTING
10.1. Media Preparation:
1. Standard Plate Count Agar (SPC): Dissolve 17 gm readymade media in one litre
distilled water. Sterilize at 15 psi for 20 minutes.
2. Violet Red Bile Agar (V.R.B Agar for coliform): Dissolve 41.5 gm readymade media in
one litre distilled water and boil.
3. Potato Dextrose Agar (for Yeast and Mould): Dissolve 39 gm readymade media in one
litre Distilled water. Take known quantity of media in flasks and sterilize at 15 psi for 20
minutes.
10.2. Saline Water/Tubes: Dissolve 9 gm oven dried common salt in one litre distilled water.
Adjust pH at 7.0. Transfer 9.1 ml into tubes and sterilize at 15 psi for 20 minutes.
10.3. Bacteriology of Milk:
1. Slightly warm milk sample.
2. Transfer 1 ml from dilution Ist to coliform plate and one ml from IInd dilution to SPC
plate.
10.4. Sterility of Equipments (SWAB metod):
Prepare swab tubes and put 25 ml saline water and sterilize at 15 psi for 20 minutes.
Application:
1. Press the swab against the sides of tube to remove excess liquid.
2. Rub the swab back and forth on nine spots of 1010 cm to cover 900 square cm.
PRODUCTION SECTION
1. Milk Procurement Methods:
1. Directly from producers: The nearby milk farmers and producers deliver at the plant
directly.
2. From contractors: The factory fixes rates with them privately.
3. From collection centres: The factory has its own collection centres milk is chilled and
then transport to factory. Factory has its own milk chilling centres.
4. BMC (Bulk Milk Collection Centres): The plant has its own collection centres in
Haryana.
2. Transportation of milk: The company has its own tankers and various milk routes to lift milk
from collection centres. The private contractors bring milk in their own vehicles or tankers. Cans
are provided on request.
3. Mode of payment: Payment is made on the basis of Fat and SNF content. The quality control
manager tells the Fat, SNF and quality accounts section who calculate the payment.
4. Raw Milk Receiving Docks (R.M.R.D): A quality of milk products are based on raw milk, a
separated specially designed dock is built for this operation known as raw milk receiving dock.
Main function of R.M.R.D:
1.
2.
3.
4.
802C.
When the cream pasteurizer speeds up then the milk is pasteurized at 72.5C for 15
seconds.
When the cream is obtained from the cream separator, then cream paste is transferred
After running plant for 4-5 hrs. the equipment must be properly cleaned.
PRE-PACK SECTION:
In this section, liquid milk is packed in pouch or ply packs. There are different pack sizes i.e.
litres and 1 litres. Milk is packed by machines. Whole milk is divided into six groups- Full cream
milk, Toned milk, Double toned milk, standard milk, skim milk and special toned milk. But vita
produces Full cream milk, toned milk and double toned milk.
GHEE
Ghee means the pure clarified fat derived slowly from milk or curd desk butter or cream to
which no coloring matter and preservatives are added. Ghee is manufactured by prestratification
method. Raising the temperature at 108-110Ctill the product with mild flavor is obtained.
Process:
Butter is passed through boiling vat at 108C i.e. heated by steam. The moisture from ghee is
removed then the ghee is pumped into settling tank in which any impurity remained in ghee is
settled down. Now the ghee is transferred to another tank in which it is cooled down to 35C to
40C. Cooling is important process for granulation of ghee. Ghee is then packed in polypack and
tins.
DAHI
Dahi or yogurt is the product obtained from pasteurized or boiled milk by souring, natural or
otherwise, by a harmless lactic acid or other bacterial culture.
Process:
Milk is boiled at 80C and cooled at at 40C and inoculated with 1.3% of specific culture. It is
then filled in suitable plastic cups of the required capacity and incubated at 35-40C hrs. after
incubation dahi is stored at temperature around 5-10C.
PANEER
Paneer refers to indigenous variety of rennet- coagulated, small sized soft cheese.
Process:
Paneer is the product made from cow or buffalo milk or a combination thereof by
precipitation with sour milk, lactic acid or citric acid, milk is heated with starter culture.
During boiling precipitates are formed. After the complete precipitation, mixture is cooled at
room temperature. After that filteration takes place, paneer and whey are separated out
through muslin cloth. After pressing cooling take place in cold water. Then cutting and
storage of paneer take place at 5-10C.
BUTTER
Butter means the product obtained from cow or buffalo milk or a combination thereof, with
or without addition of common salt and annatto or carotene as coloring matter. It should not
contain not less than 80% milk fat, not more than 16% moisture, 2.5% common salt max and
1.5% curd. No preservative is permissible in butter.
Process:
Pasteurized milk passes through the cream separator and then cream and skimmed milk are
separated from whole milk. The cream in tank and pasteurization of cream is done. The
cream from storage tank is transferred to butter churner. Then the butter milk is separated
from the butter through a sieve. Then the butter is washed with pasteurized water to remove
all the loose butter milk and to decrease intensity of off-flavor if present. The salt is then
added at the rate of 2% annatto colour is added. Then these are mixed well. Quality tests are
conducted and if tests are positive then marketing and packaging of butter are done.
Machine must be flushed with large amount of water after its use.
1% caustic soda solution is flushed through the injuction valve in the machine.
Then finally machines are sterilized with 100 ppm chlorine (hot) at 80C.
Churner is first flushed with hot water (80-85C) and is then rotated upto1/3 rd of its speed for
Product Portfolio
Key
Condense
Ghe
Butte
Panee
Chees
Flavoure
Milk
Ice
Whe
Milk
Players
d Milk
Powde
Crea
Food
Milk/UHT
Amul
Mother
Dairy
Vita
Nestle
Heritage
Verka
Parag
Foods
Vidya
Britanni
Fat(%)
80.30
80.12
80.07
80.90
81.30
80.12
82.09
81.82
82.60
82.19
Cholesterol(%)
88.46
82.47
58.62
89.49
90.34
97.09
89.79
103.53
81.86
95.24
Energy(kcal)
86.6
89
89
61
88.6
Fat(g)
Carbohydrate(g
Protein(g)
Calcium(mg)
6
6.2
6.2
3.4
6
)
5
5
5.1
4.7
5
3.1
3.3
3.3
3
3.3
108
134
150
110
125
Protien(%
Carbohydrate(
Milk
SNF(%)
S.
%)
Fat(%)
Thermophilus(cfu/g
Amul
Mother
3.79
3.83
5.68
5.76
3.12
4.57
10.46
11.03
m)
15*10^3
125*10^5
Dairy
Vita
Nestle
Verka
3.92
3.95
3.90
5.58
5.84
5,73
3.20
3.16
3.13
10.54
10.16
10.71
35*10^4
95*10^5
17*10^4
Note : Brand Verka & Vita from Punjab & Haryana states cost only Rs. 22 per 400 gms against other
brands costing between Rs.35 to 48.
Individual Test - Paneer
Brands(100gm
Energy(kcal
)
Amul
Mother Dairy
Vita
Verka
Heritage
)
289
309
300
300
290
Protien(g) Carbohydrate(g
14
18.5
18
18
14
)
2
2.5
3
3
4
Fat(g)
Calcium(mg
25
25
23
23
23
)
480
485
480
470
465
R.M
Coconut oil
35.3
7.81
Mustard oil
59
Almond oil
62
0.97
Refined oil
50
0.40
Interpretation :Normally the oil having average high B.R reading and low R.M value. So with adulteration with
these milk fat will show high B.R value normally having 40-43, and RM value will decreases
which is 28 minimum for milk fat. In case B.R reading is manipulated and adjusted within the
range the adulteration can be detected with RM value clearly.
Adulterant
Starch
Strength
Detection
2%
yes
1%
yes
0.8%
yes
0.6%
yes
0.4%
yes
0.2%
yes
0.1%
yes
0.05%
yes
0.01%
yes
0.005%
Colour
No
UREA
Introduction :- Urea added to increase the SNF . we use DMAB 2 to check salt presence. This is
qualitative test. By this testing we measure upto with strength of urea is detected by DMAB.
Following is the testing results
Procedure :- Add deferent quantity of urea to milk and make different strength of salt in milk
and follow the test procedure.
Adulterant
Urea
Strength
Detection
2%
yes
1%
yes
0.8%
yes
0.6%
yes
0.4%
yes
0.2%
yes
0.1%
yes
0.05%
yes
0.01%
yes
0.005%
Colour
No
NEUTRALIZER
Introduction :- NaOH (I used as neutralizer) added to increase the SNF . we use rosalic acid
reagent to check neutralizer presence. This is qualitative test. By this testing we measure upto
with strength of neutralizer is detected by this regent.
Procedure :- Add deferent quantity of NaOH to milk and make different strength of starch in
milk and follow the test procedure
Adulterant
Starch
Strength
Detection
2%
yes
1%
yes
0.8%
yes
0.6%
yes
0.4%
yes
0.2%
yes
0.1%
yes
0.05%
yes
0.01%
yes
0.005%
Colour
No
Normal milk
24minutes
neg
neg
0.124%
6.87
448
neg
6.48
8.90
Milk(0.01% NaOH)
30minutes
neg
neg
0.090%
6.98
530
neg
6.46
8.92
Milk(0.3% detergent)
32minutes
neg
neg
0.161%
6.89
528
neg
6.43
8.94
Protein
3.31
3.31
3.31
Lactose
TS
4.73
15.38
4.73
15.38
4.73
15.37
Normal(controlled
)
80min
6.74
0.1%
neg
neg
neg
391
2.88
8.17
4.74
-0.024
0.01%
urea
85min
6.68
0.11%
positive
neg
neg
393
2.90
8.17
4.74
-0.0020
0.05%
urea
87hours
6.61
0.111%
positive
neg
neg
393
2.94
8.22
4.74
0.04
0.1%
urea
95min
6.59
0.118%
positive
neg
neg
393
2.97
8.25
4.74
0.0898
0.2%
urea
105min
6.5
0.127%
positive
neg
neg
399
3.06
8.34
4.74
0.127
Samples
Without boiling
With boiling
Difference
Positive(0.02% NaOH)
0.099%
0.053%
0.043%
Normal milk
0.144
0.141
0.003%
Parameters
Weight (500ml)
MBRT( min 5 hours)
Fat ( min 6% )
SNF( min 9%)
Protein (min 3.3%)
TS
Lactose ( 5.0 min)
Acidity(0.153% max)
Urea (negative)
Salt (negative)
Neutralizer(negative)
Sugar(negative)
Starch(negative)
Maltose(negative)
pH
Sodium Ion9550
max.)
B.R(40-43)
SPC(30000/ml max)
Coliform( absent)
PCT
Venders milk
482.24
3 hours
3.9
8.05
2.87
11.95
4.50
0.089
neg
neg
neg
neg
neg
neg
6.8
339
42.5
7000
Absent
Neg
42.1
11000
Absent
Neg
42
80000
4600
positive
LEARNING OUTCOME
Analysis of raw milk is necessary for determining its quality. It is also necessary to ensure that
the milk is free from any added adulterants, antibiotics, aminoglycosides and other toxic agents
which are usually added in raw milk to increase its fat, SNF or to increase its keeping quality and
shelf life. Contaminated milk can cause many diseases especially in children. As Vita is engaged
in manufacturing various dairy products so it becomes necessary to analyze milk on various
parameters before procuring the milk and prior to its processing into various dairy products.
The main learnings of this study were:
Milk is checked on various parameters after arrival of fresh milk tanker at the factory. Two types
of parameters are checked:
are- alcohol test, CAP test, antibiotic test and sodium content of fresh milk.
Monitoring parameters: These parameters are checked after releasing the fresh milk
tanker. If these parameters are not found to be OK then the concerned route officer is
informed to take the necessary action. Some of these parameters are dirt test, MBR test
and adulterants.
In case of own- tankers milk is primarily evaluated on the basis of releasing parameters only
whereas in case of outside tankers milk is evaluated on the basis of releasing as well as
monitoring parameters.
I learnt to analyze raw milk on all parameters for quality check.Mainly my work was on
determining sodium content in fresh milk and checking beta-lactum, aflatoxin,and adulterants
added to milk. I also learnt to measure fat, SNF and protein value.
BIBLIOGRAPHY
www.vitaindia.com/
http://consumer-voice.org/comparative-product-testing/FOOD-PRODUCTS/
http://www.slideshare.net/AlokKumar65/vita-milk-company-a-background-study
https://www.scribd.com/doc/62770477/Report-on-Milk-Vita
VITA Annul Performance report