JAIPUR NATIONAL
UNIVERSITY
INDUSTRIAL TRAINING PRESENTATION
SUDHA DAIRY ,MUZAFFARPUR
Submitted to,
Rahul Saxena Sir
Monika Maam
Raman Kumar
5th sem
Btech (Foodtech)
INTRODUCTION
MUZAFFARPUR DAIRY:-
The BIHAR CO-OPERATIVE MILK PRODUCERS FEDERATION LIMITED(COMFED) Patna ,took
over the Muzaffarpur Dairy from Bihar state Dairy co-operation limited in [Link]
present it is located at Kanti, Muzaffarpur(Bihar).
SUDHA- A name synonyms of quality, reliability, trust, punctuality & value for money in
the area of milk & milk product.
MILK :
INTRODUCTION:-
Milk is defined as a whole fresh clean lacterial secretion obtained from one or more
healty animal by complete milking before 15 days of calving and after 5 days of
lactation period and free from colostrums having stated standards of constituents.
WHAT DOES MILK CONTAIN?
PHYSICO-CHEMICAL PROPERTIES
OF MILK:
COLOUR OF MILK:-
FLAVOUR AND TASTE OF MILK:- Milk produced under proper conditions has a
Milk range in colour from white to golden yellow colour
depending upon breeding of animals, the kind of feed given to the animals and the
amount of fat and solid present in it.
sweet taste and mild aromatic flavour and [Link] sweet taste of milk is due to
lactose and the typical pleasant flavour of the milk is due to the milk fat .
VISCOSITY OF MILK:-
The viscosity of milk normally ranges between 1.5-2.0
centipoise
FREEZING POINT:-The freezing point of milk depends on the lactose and soluble
mineral salt content of milk
Average freezing point of mixed milk is-0.544c.
BOILING POINT OF MILK:-
SPECIFIC GRAVITY OF MILK:-The specific gravity of milk varies from 1.028 to
Milk boils at the temperature slightly above that of
water. Water boils at 100c at sea level and the average milk boils at
100.17c(212.3F) at sea level.
1.035.
PH OF MILK:-
ACIDITY OF MILK:-
The pH of normal milk usually ranges between6.5 to6.7 .
Fresh milk is slightly acidic in nature. There are 2 types of
acidity in milk -natural/apparent and developed acidity
PRODUCTS:
Sudha milk
Sudha curd
Sudha lassi
Sudha kalakand
Sudha rasagulla
Sudha gulabjamun
Sudha cheese
Sudha ghee
Sudha butter
Sudha misti doi
Sudha peda
Sudha rabri
PROCESSING:
Reception:
Raw milk tank:The quality control takes the sample of milk for testing and
Raw Milk is procured from district place through vans and the milk
undergoes different processes for manufacturing.
sampling milk grading A, B, C then after milk is stored in raw milk tank and
goes for the next process.
Chiller:
Chilling is started after the sampling that is only cold treatment of milk
which is done with the help of running cold water.
Pasteurizer:
Homogenizer:
Silo:
Pasteurization of milk is the process of heating each and every
particle of milk to a temperature not less than 76C-78C and holding it
continuously at or above this temperature for atleast 30 minutes.
Homogenization is the process to break-down less digestible
larger fat globules to smaller and easily digestible one.
After the completion of all the process the milk is ready to be packed for
manufacturing,that milk is stored for the time-period in silo.
Packaging:
Cold storage:
From the silo the milk comes to the packaging machine where the
milk is filled in packets of one liter and half liters respectively.
The milk packets are stored in the cold storage having
temperature 4C to 6 Ctill it is dispatched to the retailers.
RAW MILK TANK , CHILLERS:-
HOMOGENIZER ,SILO:-
PASTEURIZERS AND PACKAGING
MACHINE:-
COLD STORAGE:-
GRADING OF MILK:Physical
test :-
Color yellowish white(cow milk)
-bluish white(buffalo milk)
Smell pleasant
Taste sweet
Apperance-normal
COB
test:-
Take 5ml of milk in a test tube and boil it directly in flame for 2-5 min.
OBSERVATIONIf flakes are present then COB(+ve)
MBRT
test(Methylen blue reduction test):-
Take 10ml of milk the add 1ml of MBRT solution
Cork the test tube and place it in water bath at 37C
Observe decolourisation
Time for discolouration is noted as MBRT.
Lactometer detection test:Take a Aluminum cylinder then pour the milk in aluminum cylinder .
Place the lactometer in cylinder and count the reading of lactometer.
OBSERVATION:Take reading from lactometer which is the correct lactometer reading.
Fat test:Take 10ml HSO in butyrometer then add 10.75 ml milk in butyrometer ,
then add 1ml Amyl alcohol in butyrometer .
Mix the butyrometer as well.
Place butyrometer in centrifuge machine for 5min at 1200 rpm.
OBSERVATION :After centrifugation of milk the fat is extract from milk ,count the reading of fat.
NORMAL VALUE:-
Cow milk-3.5 TO 4.5
Buffalo milk-61
Acidity test:Take a burette and fill with NaOH solution.
Take 10ml of milk in a 50 ml beaker.
Add few drops of phenolpthalin solution.
Drop NaOH solution in a beaker & mix with glass rod until the color of milk change
into light pink.
OBSERVATION:Count the reading of consumed NaOH in burette.
DETECTION OF ADULTERATION:
DETECTION OF UREA IN MILK:Take 2ml milk in test tube.
Add 2ml urea reagent in tube
RESULT:Light yellow= ve
Dark yellow= +ve
DETECTION OF AMMONIA:Take 1ml milk in test tube.
Add 2ml Ammonia reagent.
RESULT:Orange colour = +ve
Gray colour = ve
STARCH AND CEREAL FLOURS DETECTION:Take 5ml milk in test tube.
Boil the milk & well mix milk
Cool the milk
Add a few drop of starch reagent.
RESULT:Blue colour of milk = +ve
SUGAR DETECTION:Take 1ml of milk into test tube.
Add 1ml of sugar reagent.
Place tube in boil hot water for 3-5mins.
RESULT:Red colour of milk = +ve
GLUCOSE DETECTION:Take 1ml milk in test tube.
Add 1ml Dextrose reagent-1
Place tube in boiling water for 3-4minute.
Cooling the milk.
Add 1ml Dextrose reagent-2
RESULT:Deep blue colour = +ve
SALT DETECTION:Take 5ml salt reagent-1 in a test tube.
Add few drop of salt reagent-2 (red colour occur)
Add 1ml milk and mix well.
RESULT:Yellow colour = +ve
BACTERIOLOGICAL TESTS:
PHOSPHATASE TEST:PROCEDURE:Take a sterilize test tube.
Add 5ml Phosphatase solution in test tube.
Add 1ml milk in test tube.
Transfer tube into MBRT bath tank.
OBSERVATION:Dark yellow = +ve
Light yellow = ve
SPC TEST(solid plate count test):PROCEDURE:-
Take a petridish and write the sample detail on it.
Take three sterilize tube & lock by cotton.
Add 9ml sterilize distilled water in each three tube.
Add 1ml sample milk in 1st tube i.e-1/10 dilution.
Take 1ml milk from 1st tube(1/10)& add into 2nd tube i.e-1/100
Take 1ml milk from 2nd tube (1/100)& add into 3rd tube i.e-1/1000 dilution.
Transfer 1ml milk of 3 rd tube by sterilize pipette into petri dish.
Add 10 ml Nutrient Agar into petridish.
Allow the petri dish for solidify.
After solidify place the petridish as opposite face in hot oven incubator.
In hot oven it need 48 hours.
After 48 hours place the petridish and count on colony counter.
COLIFORM TEST:PROCEDURE:Take a sterilize petridish and note detail of sample on it.
Take a sterilize test tube.
Add 9ml sterilize distilled water in tube & lock by cotton .
Add 1ml milk in 1st test tube i.e,1/10 dilution.
By sterilize pipette place 1ml milk (1/10) of tube in petri dish.
Add 10 ml Macconkey Agar into petri dish.
Allow the petri dish for solidify.
After solidify place the petri dish in opposite face in hot oven/incubator for 24
RESULT:If round type pink colony form in petri dish than positive .
hours.
PRODUCTION:
PASTEURIZED MILK:unloading of cans & tanks
Inspection
sampling and testing
weightment
dumping ,straining & pumping
chilling
Raw milk storage tank
Pasteurization
clarification
outlet<6C
cooling of milk<6C
Pasteurized milk storage tank
pouch machine balance tank
pouch filling
crating
cold storage
dispatch
distribution
NUTRITIONAL VALUE:PASTEURISED STANDARDISED MILK:
Serving size
: 200ml
Amount percent : 100ml
Energy : 72K cal
Energy from Fat : 40.5 k cal
Total Fat : 4.5g
Saturated Fat : 2.5g
Cholestrol : 12.0mg
Total carbohydrate : 4.7g
Protein : 3.1g
Calcium : 150mg
Phosphorous : 130mg
Sodium : 50mg
Thiamine : 42mg
Niacine : 42mcg
Riboflavin : 120mcg
Folic acid : 7.5mcg
Vit A(Retinol) : 4.5mcg
PASTURISED TONED MILK:
Serving size : 200ml
Amount per : 100ml
Energy : 58 Kcal
Energy from Fat : 27 kcal
Total Fat : 3.0g
Saturated Fat : 1.9g
Cholestrol : 8mg
Total carbohydrate : 4.7g
Protein : 3.1g
Calcium : 150mg
Phosphorous : 130mg
Sodium : 50mg
Thiamine : 42.5mcg
Niacin : 100mcg
Riboflavin : 120mcg
Folic acid : 7.5mcg
Vit A(Retinol) : 32mcg
PEDA:standardized milk(13%T.S minimum)
condensing by heating to 48% to 52% T.S
preparation of khoa by constant stirring
addition of sugar(50% of milk T.S)
working of khoa by constant stirring
making peda mass
shaping peda manually or by shaper machine
drying peda at ambient temperature
packing in 250gm and 100 gm
storage at 10C or below
dispatch
distribution
SUDHA PEDA:
Serving size
100g
Amount per
100g
Energy
422kcal
Total fat
18g
Lactose
20g
Protein
15g
Sugar
Carbohydrate
51g
Saturated fat
MUFA
4.6g
PUFA
0.5g
Cholesterol
30g
:
10.7g
618mg
PANEER:standaridzed milk(fat-4.6%, SNF-6.6%)
heating upto 802C
cooling (75C)
coagulation(1-2%citric acid)
collection of solid mass in hoops
pressuring under 5-6kg/sq cm (10min)
cooling in pasteurized chilled water(30min)
storage
cutting and slicing
packaging
storage at 10C or below
dispatch
distribution
SUDHA PANEER :
Serving size
250gm
Amount per
100gm
Energy
200kcal
Protein
20.0gm
Total Fat
Carbohydrates
Saturated Fat
MUFA
6.00gm
PUFA
0.52gm
Trans Fat
24.0gm
:
:
3.60gm
15.4gm
0.50gm
Cholesterol
50mg
Phosphorous
200mg
Calcium
400mg
Vitamin A
400IU
Vitamin B
0.05mg
SUDHA CURD:-
SUDHA FITNESS CURD :
Serving size
: 500g
Amount per
: 100g
Energy
49kcal
Protein
4.76g
Carbohydrate
7.2g
Fat
Calcium
: 0.0g
: 172.48mg
Ingredients Pasteurized skimmed milk, skimmed milk powder and starter culture.
SUDHA SPECIAL:-
SUDHA SPECIAL :
Serving size
100g
Amount per
100g
Total Fat
Lactose
Protein
Sugar
6.4g
:
:
:
12.8g
7.6g
17.6g
IngredientsPasteurized standardized milk, Sugar Corn Flour, Coconut Powder & Food Grade color.
Thank you
