0

TRAINING PROJECT


















SUBMITTED BY,
GARIMA DHINGRA
B.TECH(FOODTECH)
Punjab Agricultural
University, Ludhiana.


MENTOR:-
MUNISH BANSAL
(QA Manager)
SECTION HEAD - Labs
NESTLE INDIA LTD.
MOGA,
PUNJAB.



1






Acknowledgement

It gives me immense pleasure in thanking and expressing my deep sense of
gratitude to all that those who have helped me in my In-Plant training program
at Nestle India Limited, Moga.

I would like to express my indebtedness to Mr. Satish Srinivasan (Factory
Manager) for offering me a chance to undertake my training at Nestle India Ltd.,
Moga Factory. I feel myself very lucky to have a prestigious opportunity of getting
training in Moga factory. I would like to extend my sincere thanks to Mr.Gaurav
Rawat (QA Manager) for their hospitality and the excellent facilities provided to
me in Nestl.

My profound thanks to Mr. Munish Bansal (QA Section Head) and Miss
Deepika (Coordinator- line labs) for their support and encouragement.

I also acknowledge the support given by Mr.Avinash Sharma, Mr. Suraj
Parkash Wadhwa, Mr. Sumit khera and all the operators and workers for their
warmth affection and co-operation.

Last but not the least; I wish my thanks to the almighty with whose benign
blessings I am able to complete another phase of my life.

Place: Moga



2



CONTENT
S.NO. TOPIC PAGE NO.
1 To Whom It May Concern 3
2 Nestle introduction 4-16
2.1 Words and description about Nestle 4-5
2.2 Various products of Nestle 6-8
2.3 Operations in Nestle 9-14
2.4 Various departments in moga factory 15-16
3 Analysis of finished products 17
4 Test performed in QA lab 18-44
4.1 Total solids(gravitational method) 18-19
4.2 Fat by Mojonnier Method 20-21
4.3 Total Nitrogen(kjeldahl method) 22-24
4.4 Ph determination 25
4.5 Ascorbic acid(visual titration) 26-28
4.6 Moisture by oven 29
4.7 Dry matter by oven 30-31
4.8 Free fat by soxhlet 32-33
4.9 Ash determination 34-35
4.10 Free fat 36-37
4.11 Sodium chloride by potentiometery 38-39
4.12 Acidity 40-41
4.13 Viscosity 42
4.14 Solubility index 43-44
5 MPA BRUKER (Multi Purpose Analyser) 45-51
6 Suggestions 52-53
7 Conclusion 54
8 References 55-56



3




TO WHOM IT MAY CONCERN


Miss Garima Dhingra is the student of the BTECH FOOD TECHNOLOGY, PUNJAB
AGRICULTURAL UNIVERSITY and she has completed her Industrial Training (from
8th Jan to 8th May, 2013) in Nestle India Ltd, Moga Factory under my guidance. I
have checked this report & the information contained in the report is genuine to my
knowledge.


Miss Rupika Singh
HR Manager
. Signature













4


CHAPTER-2

2.1 INTRODUCTION TO NESTL

Nestl India is a multinational company with its worldwide operations in over 70
countries .The founder of Nestl was Henri Nestle who from a modest beginning
founded the company in 1866 at Switzerland for manufacturing milk powders for
babies. At that time Switzerland faced one of the highest infant mortality rates and
the milk formula saved the lives of many infants whose mothers were unable to
breast feed successfully.

At present Nestl is the worlds largest food company with its international headquarters at
Vevey, Switzerland. With almost 500 factories world wide it employs almost 2 30,000 people

Nestl is very decentralized in its operations and most of the markets are given considerable
autonomy in its operation. It is more of a people and products oriented company rather than
systems oriented company. There are unwritten guidelines which are to be followed, based on
common senses and a strong set of moral principals emphasizing a lot of respect for fellow
beings.

Nestl has always adapted to the local conditions and at the same time integrates its Swiss
heritage. It has always taken a long-term view in the countries in which it operates.

Therefore, one can see a lot of investment R&D and risk taken in new product areas. There is a
great emphasis placed on training by the company. It believes in rewarding and promoting
people from within.

Today its product brand name Nestl is associated with quality products in worldwide
consumer markets.



NESTL PHILOSOPHY:

When Henry Nestle introduced the first commercial infant formula in 1867, he also created a
symbol of the Birds nest, graphic translation of his name, which personifies the companys
business. The symbol, which is universally understood, evokes security, motherhood and
affection, nature and nourishment, family and tradition. Today it is the central element of Nestls
corporate identity and closely parallels the companys corporate values.

5



Nestle

- The Organization

Some names seem to belong to legend and Nestl now synonymous with a prestigious
trademark and worlds foremost food group originally consisted of two companies Henry
Nestle of Vevey Switzerland & Anglo Swiss Condensed Milk Company in Cham. Both
companies competed vigorously from 1866- 1905. These groups merged in 1905 and
become the starting point of the recent food group.
Nestl is now the No. 1 Food Company. It is present on all five continents has an
annual turnover of nearly 89.2 Billion Swiss Francs is present on all five continents. At
present there are around 508 factories spread over 80 countries with around 260
operating companies One basic research center and 17 technological development
groups and has in excess of 2,30,000 employees.

Nestl operations worldwide are divides into 4 zones:-
ZONE EUR: Europe
ZONE AOA: Asia and Oceanic
ZONE AMS: Americas
ZONE AFRICA: Africa

India comes under zone AOA which includes South- East Asian trading giants of the
likes of Thailand, Indonesia, Malaysia, Singapore, China etc. besides Australia. Mr.
M.W. Garret currently heads ZONE AOA.Currently Mr. Peter Brabeck heads the
Nestle group worldwide and Mr. M.W. Garret heads zone AOA

2.2 PRODUCT RANGE OF NESTL

World wide range of nestle products includes:

Coffe and Tea

Coffe mate

Dolce gusto


6


Nescafe

Nespresso

Nestea

Bottled Water (Nestle Water)

Aquarel

Arrowhead Water

Contrex

Deer Park Spring Water

Ice Mountain

Nestle Pure Life

Ozarka
Perrier

Poland Spring

San Pelligrino

Vittel

Milkshakes and other Bevrages

Caro

Juicy Juice

Milo


7


Nesquik

Ovaltine

Chocolate And Confectionary

Aero

Baby Ruth

Butterfinger

Caramac

Galak or Milky Bar

Kit Kat

Lion Bar

Nestle Crunch
Smarties

Performance And Healthcare Nutrition

Boost

Power Bar

Breakfast cereals

Cherrios

Chocapic

Golden Nuggets


8


Nesquik

Nestle fitness

Shreddies

Baby Food

Cerelac

Seasoning Soups And Sauces

Maggi

Minor (soup base)

Frozen And Refrigerated Foods

Dellisio

Digiorno
Herta

Hot Pockets

Nestle Purnia Petcare (Pet Food)

Dog Chow

Felix

Pharmaceutical products and active cosmetics (controlled by joint
ventures with LOREAL)



9





2.3 OPERATIONS IN INDIA


Nestl set up its operations in India, as a trading company in 1912 and began
manufacturing at the Moga factory in 1962. The production started with the
manufacture of Milkmaid and other products were gradually brought into the fold.
Nestl India Limited was formally incorporated in 1978 prior to which the
manufacturing license was issued in the name of the Food Specialties Limited. The
corporate office is located at Gurgaon and the registered office at M-5A, Cannaught
Circus, and New Delhi.
At present Nestl have 8 manufacturing units countrywide, which are successfully
engaged in meeting the domestic as well as the exports demand. In addition there
are several co packing units.

The Moga factory is the largest and the oldest factory producing the widest range of
food products.
The other factories are located at: -

1. Choladi (Tamilnadu) --Instant Tea Export
2. Nanjangud (Karnatka) --Coffee & Milo
3. Samalkha (Haryana) -- Cereals, Milkmaid Deserts
4. Ponda (Goa) -- Chocolates & Confectionery
5. Bicholim(Goa) -- Noodles and Cold Sauces
6. Pantnagar (Uttaranchal) - Noodles & Vending mixes
7. Tahliwal Factory (Himachal)-- Chocolates, maggi noodle


10


NESTL INDIA HAS 8 FACTORIES IN THE COUNTRY

MOGA FACTORY

Moga factory started production in 1962.Today; Moga contributes almost 75% of Nestle
Indias total production volume, manufacturing 80,000 tons of food products.. The entire
range of milks, culinary products and cereals are manufactured in Moga. Moga is
located in the state of Punjab about 400Kms.North of New Delhi.



CHOLADI FACTORY
The factory in Choladi started production in 1967. Situated in south India, about 275
kms from Bangalore.





11


NANJANGUD FACTORY

Production in Nanjangud factory started in 1989 with the manufacture of Nescafe and
sunrise.
Milo manufacture at Nanjangud began in 1996. Situated 160 kms south of Bangalore,


SAMALKHA FACTORY

Samalkha factory started production in 1993 situated 70kms from Delhi. Nestl Dahi is
also being produced here.






12


PONDA FACTORY

Ponda Factory began production of KitKat in 1995. It is located 40kms from Panji the
capital city of Goa .It is Being Expanded into other confectionery products viz., Jellies
Pastilles, Kools and Chocolate based confectionery.



BICHOLIM FACTORY

A satellite factory of Ponda at Bicholim for manufacture of Noodles and cold sauces,
Operational in 1997.






13




PANT NAGAR FACTORY








This is the one of the newly situated and the 7
th
factory of the Nestle in the India.
Pantnagar Factory began production of Noodles in 2006.
Besides these Nestl, India has the co-packing arrangement also.


TAHLIWAL FACTORY



This is the newly situated and 8
th
factory of Nestle. It was set up at Tahliwal, Himachal
Pradesh, in 2012 for the production of maggi noodles as well as chocolate and
confectionary products.


14



SALIENT FEATURES OF NESTLE MOGA FACTORY

In the Malwa region of Punjab State, there is a small town, which is popularly known
among the famous grain markets of the world. However the credit of bringing this town
on the industrial map of the world goes to Nestle a Swiss Multinational company
engaged in the largest food processing operation in the world. When in 1959 Nestl
took decision to establish a milk processing factory, a very little could the people of
Moga town and the farmers in the surrounding villages realize that the company now as
Nestl INDIA LTD would play such an important role in economic & social development
of the area.

The company started its operation in 1962 with a capacity of 40,000 Kg of milk per day
kept on expanding on regular intervals. Many more products are being developed.

Nestl India Ltd. Moga factory is their oldest factory in India. The factory consists of
four production plants:

A. MILK OPERATIONS
B. CEREALS
C. INSTANT DRINKS (VENDING MIXES)
D. CULINARY







15




2.4 VARIOUS DEPARTMENTS AT MOGA FACTORY

Production

Milk operations

Culinary

Instant Drinks

Cereal Plant

Human resource department

Nestle Quality Assurance Centre (NQAC)

Quality Assurance (QA)

Industrial Performance

Safety

Engineering

Supply Chain



16


Shared Services

Finance And Costing

Accounts

Costing

Excise

IS/IT Services

Milk Payroll

Purchase

Security

FMPDD- Fresh Milk Procurement and Dairy Development










17


Chapter -3

3.1 Analysis Of Finished Products


In Line Lab


In Line Lab is for the purpose of monitoring the quality in the production
line & to record all basic information regarding quality of every batch.
The operators do the analysis & the values are crosschecked by quality
personal on daily bases. The different tests are:

1) Specific Gravity
2) Fat & Moisture
3) State of Dissolution
4) White Specks
5) Dirt test
6) Sieve Test
7) Solubility Index
8) Miscibility







18


Chapter-4

Tests Performed in Quality Assurance Department


4.1 Determination of Total Solids(Gravitational method)


PRINCIPLE- It is wholely based on the principle of gravitation.


Mareials Required:
Shallow Flat bottom dishes(of Al alloy, Nickel, Stainless steel,
Porcelain or Silica, 7-8 cm diameter, about 1.5 cm in height and
provided with easily removal but closely fitting lids.

Procedure:

Weigh accurately the clean ,dry empty dish with the lid
Pipette into the dish about 5ml of prepared sample of milk and
weigh quickly, with the lid on the dish.
Place the dish, uncovered, on a boiling water bath.
Keep the base horizontal to promote uniform drying and protect it
from direct contact with the metal of the water bath
Remove the dish after 30min, thorouly wipe the bottom and
transfer to a well ventilated oven at 98-100C, cover with dish.



19


After 3 hours, cover the dish and immediately transfer it to
desiccators.
Cool for half an hour and weigh.
Return the dish, uncovered, and the lid to the oven and heat for an
hour.
Remove to the dessicator, again cool and weigh.
Note the lowest weight

Calculation:

Total solids, percent by weight100w/W
Where
w=weight in gram of the residue after drying.
W=weight in gram of the prepared sample taken for
the test.













20


4.2 Determination of Fat(Using Mojonnier Fat-
Extraction Tube):

Materials Required:
Mojonnier Fat Extraction Tube, closed with a solid
bark or ground
Glass stopper.
A Well Ventilated Electrically Heated Oven
Reagents Required:
Concentrated Ammonia Solution, Ethyl Alcohol,
Diethyl Ether,
Light Petroleum.
Procedure:

Weight accurately 1g of the prepared sample into the test tube.
Add 2ml of conc. Ammonia solution and mix well in the lower bulb.
Add 5ml of the alcohol and mix it by allowing the liquid to flow
backwards and forwards between the two bulbs.
Allow the tube to cool in cold running water or by immersing in
chilled water.
Add 30 ml of ether and closed with wet glass stopper and shake
vigorously for 1 min.
Open the tube and add 30ml of light petroleum close the tube and
shake vigorously for one min. Again.
Centrifuge the tube for the separation of supernatant.
Examine the tube to see if the junction of the liquid is at the lower
end of the narrow neck of the tube. (If it is below this, it should be


21


raised by the addition of a little distilled water run down the side of
the tube.
Decant carefully supernatant layer as much as possible into a
suitable flask by gradually bringing the cylindrical bulb of the tube
into horizontal position.Repeat the extraction of milk residue and
the subsequent operation but using 15 ml of ether and 15 ml of
petroleum.
Finally repeat the extraction and subsequent operations once
more with 15 ml each of ether and petroleum.
Distil carefully the solvents from the flask and dry the residual fat
in the oven oven at 98-100C,for one hour
Repeat the procedure for periods of half an hour until successive
weighing do not show a loss in weight by more than 1mg.
Extract completely the fat from the flask by repeated washing with
light petroleum, allowing any sediment to settle before each
decantation. Dry the flask in the oven, cool and weigh as before.
The difference in the weights before and after the petroleum
extraction, subject to a correction if necessary for the blank
described below, is the weight of Fat contained in the weight of the
milk.
After this dishes are allowed to be dried in the hot plate.As soon
as they are dried dishes are subjected to be shift into the vaccum
oven to create vaccum, then subjected to be kept in the cooling
chamber for 7 mins.
Finally dishes are placed in the desicator for 10 mins.
Now the final weight is being measured on the weighing balance.





22


CALCULATIONS: Final wt- Initial wt x 100
Weight of sample



4.3 Determination of Total Nitrogen:

Apparatus Required : Round bottom flask, beaker, bulb tube, rubber
stopper.

Reagent Required: Conc. Sulphuric acid (98% by weight and nitrogen
free), Copper Sulphate, Potassium Sulphate (Nitrogen free), std
Sodium Hydroxide (50% by weight), std Sulphuric acid (0.1N), std
Sodium Hydroxide (Carbonate free, 0.1 N)

Indicator Solution: Mix equal volume of a saturated solution of methyl
red in ethanol (95% by vol.) and 0.1 % solution. Of methylene blue in
ethanol (95% by vol.)

Procedure:

Transfer approx. 10g of the prepared sample of milk, accurately
weighed to an 800 ml kzeldahl flask.
Add 25 ml of conc. Sulphuric acid, pouring this down the neck of
the flask in such a way so as to wash any milk into the body of the
flask.
Add 0.2g of the copper sulphate; gently rotate the flask so that the
whole of the contents are well mixed.


23


Place the flask on a frame so that the neck is inclined at an angle
of 45 to the horizontal and the bulb rests in the hole of an
asbestos sheet.
Heat to gentle boiling, and when frothing has ceased, add 10g of
Potassium or anhydrous sodium sulphate.
Boil the contents of the flask briskly until clear and free from
yellowish colour.
Allow the liquid to cool and wash down the sides with a fine jet of
distilled water. Continue heating the contents of the flask for a
further period of one hour.
Allow the liquid to cool, dilute with approximately 200ml of distilled
water, transfer to a 1000ml flask rinsing thoroughly and add a few
pieces of granulated zinc
Add a suitable excess of sodium hydroxide solution carefully down
the neck of the flask to form a layer under the acid liquor.
Fit the flask with a splash head and connect it to a condenser.
Pipette excess of the standard sulphuric acid into a beaker.
Assemble the apparatus and care must be taken so that the
condenser extends below the surface of the standard sulphuric
acid in the beaker.
Mix the contents of the flask by shaking and distill until all
ammonia has passed over into the standard sulphuric acid.
Detach the flask from the condenser and shut off the burner
Rinse the condenser thoroughly with water into the beaker.
Wash the dip tube carefully so that all traces of condensate are
transferred to the beaker.
Titrate the excess acid in the beaker with the standard sodium
solution using the indicator solution.



24


Calculation: Total nitrogen, percent by weight=1.4(A-B) N/W
Where,
A= volume in ml of the standard sodium hydroxide required for the
blank determination,

B= volume in ml of the standard sodium solution hydroxide required for
the test.

N= normality of the standard sodium hydroxide, and

W= Wight in g of the prepared sample taken for the test.















25


4.4 ph determination


Definition: pH is the negative logarithm of the hydrogen ion activity

Principle: Titration of the product suspension to absolute end point

Material required: pH meter, Precision balance, Magnetic stirrer, and volumetric
flasks, Wash bottle, Beakers

Chemicals: Sodium hydroxide (0.1N), pH buffers 4.0 & 7.0


Procedure Critical points

Calibrate the pH meter by 7.0 & 4.0
Buffer as per procedure.

Mix the sample well

Dip the electrode into the sample

Note the reading when stable for 30 sec.

Calibrate pH meter with
Buffer pH 7.0 & 4.0





Reading to be stable for
30 sec.







26


4.5 Ascorbic Acid by Visual titration .


Principle:

Extraction of vitamin C in acidic condtons to avod auto-oxdation of ascorbic
acid in presence of metal ion scavenger (MPA Metaphosphorc acid ).
Stochiometric reduction of the dye 2, 6-dichlorophenolindephenol , a mld
oxidizing agent from its purpulish- blue (oxdised) form to colorless (reduced )
form by ascorbic acid.
Visual endpoint persisting: slight pnk coloration indicating excess of oxdised
form (which is pink at acid pH).

CHEMICALS REQUIRED:

Metaphosphoric acid GR
Taka- diastase ( for starch products)
2,6-dichlorophenol indophenol sodium salt dihydrate
Acetic acid
Ascorbc acd


MATERIAL REQUIRED:

Amber glassware
Flter paper
Beakers , pippets , etc



27



Procedure Critical points





Add 20 ml MPA 100 g /L and mix thoroughly.



Adjust to volume and filter (dilute to 0.1 0.2 mg/ml
vtamn C for premixes.)


Titration: visual calibration: pipet 2.0 ml of ascorbic



Ensure good
dispersion of the
sample.


Avoid prolonged
contact with air,
filter.



Weigh test porton (10g-30g of sample), 1g of vitamin
premix.


Add enzyme and let incubate for 15 minutes at 40
degree celcius.

Ensure
representve
sampling

Only for starch
containng
products. Avoid
contact with air , fll
head space with
nitrogen gas
(nitrogen flushing).


28


acid and standard.


Test solution aliquot contanng 0.5 mg to 2mg of
ascorbic acid.

Calculation
W = Vp .C .Vo. Vs. 100 / Vf. Va. m
Vp = volume of DCPIP solution used for the titration of
an aliquot of the test solution (in ml).
Vf = volume of DCPIP solution used for the titration of
the standard solution.
C = concentration of the standard solution.
Vo= volume of the standard solution titrated for
calibraton.
Vs= Volume in which sample is dissolved.
Va = volume of the aliquot part of the sample extract
(ml)
m = mass of the test portion.
100 = factor to express result per 100 g.


Internal control plan


Check end pont on
the titration curve,


















29


4.6 MOISTURE BY OVEN

Definition: Moisture is the mass loss, in mass % obtained after desiccation of the
product under the prescribed drying temperature & time conditions.

Principle: Drying the product in an oven under the conditions prescribed in the product
LI- test portion, drying temperature and time. Gravimetric determination of mass loss.

Material required: Nickel dishes, precision balance, spatula, oven, thermometer,
desiccators & gloves





















30


4.7 DRY MATTER BY OVEN

Definition: Dry matter is the mass of the residue, in %, obtained after the desiccation
of the product under the prescribed drying temperature and time conditions.

Principle: Heating the product in an oven under the conditions prescribed in the
product LI- test portion, drying temperature and time. Gravimetric determination of
mass of the residue.

Material required: Nickel dishes, sand, glass rod, water bath, measuring cylinder,
precision balance, spatula, oven, thermometer, desiccators, gloves & distilled water.


Procedure Critical points
Prepare the nickel dishes having 25gm
sand & glass rod by keeping them
overnight or at least one hour in a oven
1022
o
C
Glass rod should be kept slanting and
should not peep outside the dishes
Take out the dishes & cool for 45 minutes
in a desiccator(silica gel should be intense
blue in color)

Weigh the empty dishes while using
cotton gloves (M1)
Mix the sample thoroughly with a spoon or
spatula






Silica gel should be
intense blue in color

Weigh the empty dishes
while using cotton gloves






31


Weight the sample in empty dish (M2)
Moisten with 5 ml distilled water & mix with
glass rod
Place the dish on the boiling water bath,
stir the mixture often to avoid the formation
of crust
As soon as the sand appear dry and like
powder remove the dishes from water bath
Note the temperature of the oven 1022
o
C
Place the dishes in to the oven with lid on
one side for 4 hours
Replace the lid on the dish & transfer
dishes into the dessicator
Do not put more than four dishes in the
dessicator

Weigh the dishes after 45 minutes (M3)
Calculation as per LI
Repeatability: Difference should not
exceed more than 0.40g/100g

Temperature of the oven
102
o
C2
Place the dishes in to the
oven with lid on one side
for 4 hours



Only four dishes in one
dessicator

Weigh the dishes after 45
minutes

Difference should not
exceed more than
0.40g/100g








32



4.8 FREE FATTY ACIDS

Definition:
The FFA is the amount of fatty acid determines by the present method, expressed as %
oleic acid unless otherwise stated.

Principle:
Dissolution of the test portion in a mixture of ethanol and diethyl ether followed by
titration of the FFA present with an ethanolic potassium hydroxide solution

Material required:
Precision balance, beakers, burette, pipette, magnetic stirring rod, and magnetic stirrer

Chemicals:
Potassium hydroxide (0.1N), phenolphthalein, and ethanol















33



Procedure Critical points

Before determination, gently melt
the fat by heating to about 10
o
C
above its melting point

Weigh to the nearest 0.1gm ,
about 20gm of the test portion in a
250ml conical flask

Add 50ml neutralized alcohol

Titrate with 0.1N KOH under
gentle stirring with a magnetic
stirrer until the slight pink color
appears

Calculation : as per LI


Before determination, gently
melt the fat by heating to
about 10
o
C above its melting
point







Strength of N/10 KOH











34



4.9 FREE FAT BY SOXHLET

Definition: The fat content of the culinary product is the percentage of lipids extracted
by the present method.

Principle: The test portion introduced into an extraction thimble, the fat is extracted
with petroleum benzene in a soxhlet extraction for 4 hours. After evaporation of the
solvent, the extracted fat is determined by gravimetry.

Material required: Cotton wool, flat bottom flask, condenser, extraction connecting
tube, desiccator, thimble, measuring cylinder, precision balance Air circulation oven.

Chemicals: Petroleum benzene

Procedure Critical points

Set the apparatus
Dry a flat bottom, 250 ml flask for 1 hour in an
oven at 1022
O
C
Cool the flask in the dessicator for 45 minutes and
weigh to the nearest 0.1 mg
In a defatted extraction thimble, weigh to the
nearest 0.1 mg , about 20 g product, cover the
product with a cotton
Introduce the thimble into the soxhlet extraction
tube, and place it on the flask which contains 150
ml of petroleum ether
Install a Twisselmann condenser onto the soxhlet












About six


35


extraction tube, circulate water through the
condenser
Let it boil for 4 hours (about six extractions per
hour)
Then turn the key of the stop cock so as to keep
back pet. Ether in the condenser until the last
traces of it are removed from the flask
The pet. Ether recovered in the condenser may
be used for further extractions
Dry the flask for 1 hour in an oven at 1022
O
C
Withdraw the flask from the oven & cool for 45
minutes in a dessicator & weigh
Calculate free fat contents as per LI
Repeatability: difference should not exceed 0.5
gm fat per 100 gm test sample

extractions per
hour













36



4.10 ASH DETERMINATION

Principle: Destruction of the organic matter at 550
o
c in a muffle furnace. Determination
of total ash content by
gravimetry.

Material required: Crucible, tongs, drying oven, electric burner, muffle furnace,
precision balance & desiccator.


Procedure Critical points

Prepare the platinum dishes for 15 min. in a
muffle furnace at 550
o
c 25
o
c

Cool the dishes in a desiccator for 15
minutes

Note the weight the of empty dish

Weigh again with test portion

Pre-ash the test portion by placing the dish
on a electric burner until the product is well
carbonized & does not give any smoke

Take care that sample should not catch fire





Cool the dishes in a
desiccator for 15
minutes




Take care that sample
should not catch fire






37


Transfer the dishes in the muffle furnace
until the product turns white or sl. gray

Take out the dish from muffle furnace &
Transfer in to the desiccator. (Max. two dish
in one desiccator)

Cool the dishes for 15 minutes & weight

Calculation the total ash contents as per LI-
00.565-2




Max. two dish in one
desiccator


Cool the dishes for 15
minutes & weight
Calculation the ash
contents
















38



4.11 SODIUM CHLORIDE by POTENTIOMETER

Definition: The chloride content is defined as the amount of halides corresponding to
the silver nitrate consumed under the described conditions, calculated in mass % of the
test portion.

Principle: Dissolution and suspension of the product in dilute nitric acid, direct
potentiometer titration by means of a silver electrode and std. Volumetric silver nitrate
sol. to a previously set potential

Material required: Beaker, pipette, measuring cylinder, magnetic stirring rod, magnetic
stirrer, burette, precision balance pH meter, /mv- meter, silver electrode, pipette &
tissue paper

Chemicals: Nitric acid (min. 65%) gelatin powder, sodium chloride Sol. (0.1N), silver
nitrate sol. (0.1 N) distilled water.














39




Procedure Critical points
Immerse the electrode in a mixture of 50
ml distilled water and 1 ml of conc. nitric
acid and place on a magnetic stirrer (pH
should be less than 1.5) & take reading
(blank)

Test portion should be representative of
the product in a beaker weight to nearest
0.1 mg between 1 to 5 mg products as per
LI add 50 ml of water & 1 ml of conc. Nitric
acid put one magnetic clip.

Place the beaker on the magnetic stirrer
until the product dissolved, no lumps
should be present

Immerse the electrode & titrate with 0.1
AgNO3 sol. up to blank reading

Take 20 ml of NaCl add 1or 2 drops of
gelatin sol titrate with AgNO3 sol. quantity
of AgNO3 used should be 20 ml

Note the volume of 0.1 AgNO3

Calculation as per LI
Cleaning of electrode















Volume used should
be 20 0.1 ml





Should not exceed 1%
of average


40



4.12 ACIDITY

Definition: Titrable acidity is the amount of acid determined, expressed as % acetic
acid

Principle: Titration of the product suspension to absolute end point

Material required: pH meter, Precision balance, Magnetic stirrer, volumetric flasks,
Wash bottle, Beakers

Chemicals: Sodium hydroxide (0.1N), pH buffers 4.0 & 7.0



















41



Procedure Critical points

Weigh required qty. of sample in
beaker and put stirrer

Add required qty. of boiled and
cooled distilled Water pH (6.80-
7.20).

Place the beaker on the magnetic
stirrer until the homogeneous
suspension is obtained

Calibration of pH meter
Titrate with NaOH of required
normality depending on the
product (add slowly)
End point pH = 8.10 or 8.30
(should be constant for at least 10
seconds)
Check strength of NaOH solution

Calculate acidity

Repeatability : should not exceed
2% of the mean value

Product should not stick to the
walls of the beaker

Add boiled and cooled distilled
water pH (6.80-7.20)




Calibration of the pH meter


End point should be constant
for at least 10 seconds
Check the Strength of 0.1 NaOH
solution



Should not exceed 2% of the
mean value





42


4.13 VISCOSITY OF SCM


Principle: Direct reading on the viscometer scale, at a temp. Depending on the local
climate, Reading in to the desired units i.e. NAS points, STV points or Pas

Material required: RH 180 Viscometer, Water bath 20
O
C, Spatula

Procedure Critical points
Place the tin on to the holder under
viscosity meter
Introduce the rotor into the tin carefully
and attach it to the coupling system
Press the key I to start
Press Hand key, E, E, E
Measure system value must be 82
Shear rate value must be 4.72
Note down the value of viscosity in Pa.s
Switch off the meter by pressing O
When the rotor stops rotating, wipe off the
product from the bob with the help of
spatula & remove the tin
Clean the temp. sensor & viscometer with
damp muslin cloth



Sample temp. should
be approx. 20 OC


Check the value
Check the value
Rotor should not
touch the walls










43


4.14 SOLUBILITY INDEX

Definition: The dispersion of the product in distilled water at 24+/- 1
O
C by means of a
sol mixer apparatus & the volume of sediment left after centrifugation in a conical
graduated tube are known as solubility of the product.

Material required: Solumixer, Centrifuge, Solubility tube, ADMI glass jar, Weighing
balance , Thermometer , Glass siphon , Glass rod.

Procedure Critical points
In a glass jar containing 100ml distilled water add
the following amount of sample to be tested:
All milk powders except Ed. Gold : 16.5 g
Ed. Gold : 13.0 g
Add few drops of methylene blue and fix the
jar in solumixer
Mix for 90 sec. At 3600 rpm
Transfer the contents in a beaker and
remove the foam with spoon
Transfer the contents in a solubility tube up
to 50ml mark and centrifuge for 5 min. at
1000 rpm
Remove the tube and siphon the sol. Up to
10ml mark
Add 25ml distilled water at 24
O
C and loosen
the sediments with the help of glass rod
Stopper the tube and mix by turning upside
down 10 times in about 15 sec.
Remove the stopper and make the volume
Add water in the
jar before adding
sample, otherwise
milk powder will
remain stuck at the
bottom or the walls
of the jar and does
not get mixed



Time elapsed
between mixing &
centrifugation
should not exceed
15 min.
Lower the capillary
tube along the wall
down to the liquid


44


up to 50ml with distilled water. Mix again by
turning upside down 10 times in about 15
sec.
Centrifuge the tube for 5 min. at 1000 rpm
Take out the tube and read the volume of
the sediment present at the bottom
If the sediment is between two graduations
take the nearest and if it is inclined take the
average between the upper and the lower
graduation of the sediments surface
level.

Never shake the
tube






Hold the tube in
vertical position,
level with the eyes.











45


Chapter-5

MPA BRUKER

Introduction
NIRS ( Near -InfraRed Spectroscopy) is the technique of using a
sample's NIR absorbance characteristics to predict parameters of
interest. NIR is a region of the Electromagnetic spectrum.

Fig 1
NIRS exploits the fact that many natural products absorb NIR radiation
at specific regions or wavelengths. Specifically, N-H, O-H and C-


46


H bonds are strongly absorbed by NIR radiation, with other molecular
bonds less so.
Thus, samples high in proteins (many N-H bonds) will absorb more in
the amine (N-H) bond regions than samples low in protein. Samples
high in moisture and or / sugars will have higher adsorptions in regions
associated with hydroxyl (OH) bonds. A sample's NIR spectrum will be
a composite of all the absorbances from all of the molecular bonds in
the sample.
This is a very simplistic explanation for how NIRS works. With the
thousands of different molecules in the average natural product, the
information in the NIR spectra is very complicated and difficult to
interpret. Routine NIRS analysis would not be possible without
computers and chemometrics. Spectra from NIRS instrumentation,
chemometrics, and reference values are used to calibrate NIRS
instruments.
To create a calibration, samples are chosen which are representative to
the samples that will be analyzed. There may be as few as 60 samples
or there could be several thousand. These samples are analyzed in the


47


NIR, and the spectra stored. The samples are then sent to have the
reference analysis performed on them. These are termed calibration
samples. We will use 60 sample analyzed for fat and vitamin C content
and scanned on a NIR Systems model 5000 for this example.
When the samples come back, the spectroscopist has:
60 sample spectra consisting of 700 datapoints (1100 - 2500 nm)
60 sample reference data consisting of fat and vitamin C content
values
To create a calibration, a mathematical relationship can be established
between these two sets of data. This can be done via several
chemometric techniques.
MLR Multiple Linear Regression
PLS Partial Least Squares
ANN Artificial Neural Network
LOCAL LOCAL calibration
Each of these chemometric techniques establishes a mathematical
relationship between variation in the NIR spectra of samples with the


48


variation in the parameter measured. This relationship can then be
used to predict the parameter value in unknown samples.
Some key points about NIRS:
It is a secondary technique that is calibrated against a primary
reference method. Usually this is a wet laboratory assay.
It is very good at predicting samples that are similar to those that
were used in the calibration. Conversely, samples very different
from the calibration samples many times are not predicted reliably.
The use of outlier identification is important to ensure that the
unknown samples belong to the calibration you are using to
analyze.
NIRS is not magical nor mysterious, but depends on solid
mathematical relationships between the NIR spectra and the
parameter of interest.





49



PRINCIPLE OF NIRS 5000

BEER`S LAW
The functional relationship between the quantity measured in an
absorption analysis (A) and the quantity sought (the concentration--c) is
known as Beers Law which is written as :
A = abc
Here a is proportionality constant called the absorptivity
and b is the path length of the radiation through the absorbing medium
and c is concentration.
The instruments made by NIR Systems use a Tungsten Halogen
lamp as the energy source.

The light from this lamp is broken down (dispersed) into individual
wavelengths by a holographic grating.

This dispersed light energy is then focused on the sample where it
interacts with the sample molecules.
Spectroscopy


50


Some of the light energy is absorbed by the sample molecules.
Reflectance Measurement.
If the sample is a solid, a reflectance detector is used where the light
energy which was not absorbed is reflected back to detectors.
Transmission Measurement
If the sample is a clear liquid or a thin film, a transmission detector is
used where the light which is not absorbed by the sample is
transmitted through to detectors.
The computer uses the reference scan to determine how much
energy was sent out and at what wavelengths. By knowing what light
energy was returned to the detectors after interacting with the
sample, the software knows what energy was absorbed. The
software then displays the information as a spectrum which is a
graphical display indicating how much and at what wavelengths, the
light energy was absorbed by the sample.







51


Material and methods:-

Referance Method :It includes:
Mojonnier Method (For fat) ,Visual titration Method (For Vitamin
C), Moisture by oven method.


















52


Suggestions:

The tests perfomed at quality assurance department (factory chemistry lab) are
performed with adequate procedure and all safety measures are being followed. The
tests are performed as per the lab instructions.

After having an experience of four months of training in the factory chemistry lab, few of
the points that came into my consideration which could improve the analysis of might
help in carrying out the tests with greater ease are:


Vitamin c analysis: There should be separate room for vitamin c analysis as it
requires a dim light or no light source while it is performed. Vitamin c analysis is
time consuming test and requires no hinderance.

Lab space: The lab carries out crucial quality assurance test which are quite
higher in number. The lab space as compare to the number of employees and
the number of instruments is not adequate. The lab space should be increased
and expanded in order to decrease the hinderances in the analysis.

Sample reception shelf: The shelf where samples are received (the ones which
are to be analysed )is too small to accommodate all the samples.



Safety nose masks: The nose masks used during the analysis should not be
kept along the nose masks of there other workers as that might lead to
contamination. The nose mask should either be put in plastic pouch before
keeping or a personal space should be assigned for each worker.


53


Conclusion

All the tests in nestle are being performed to maintain the quality of the product. All the
analysis are done by using reference method as well as the quick method. Nestle is a
totally principle based company and all tests being performed are totally principle
based.Factory Chemistry Lab is doing its best analysis to maintain the quality of the
product. All the tests being performed in the factory chemistry lab like fat, moisture,
vitamin C, ph, acidity etc are done to meet the standards of the product quality so as to
satisfy consumer and reducing no. of complaints.
















54


REFERENCES

CHAPTER 2,3) http://www.nestle.in/
http://www.nestle.in/search?q=moga%20factory
http://en.wikipedia.org/wiki/Nestl%C3%A9
http://en.wikipedia.org/wiki/Nestl%C3%A9#products


CHAPTER 4) Lab Instructions

Sr.No TEST LI- NO
1 Total solids(gravitational method) 00.502-1
2 Fat by Mojonnier Method 00.520-5
3 Total Nitrogen(kjeldahl method) 00.561-1
4 Ph determination 00.222-2
5 Ascorbic acid(visual titration) 00.678-2
6 Moisture by oven 0.500-1(2005001
7 Dry matter by oven 00.501-2
8 Free fat by soxhlet 00.523-(200523
9 Ash determination 00.565-4
10 Fre fat 00.520-6
11 Sodium chloride by potentiometery 00.580-3
12 Acidity 00.222-2
13 Viscosity 08.056-1
14 Solubility index

08.056-2


55



CHAPTER-5)

MPA Bruker Operational Manual
Document no-0451-QAD- DOC-151.01