QUALITY CONTROL AND ASSURANCE OF

MILK AND ITS PRODUCTS

Jagjit SinghB.Tech. Biotech.

1040070095

INTRODUCTION OF PLANT

THE PUNJAB STATE COOPERATIVE MILK PRODUCERSTHE PUNJAB STATE COOPERATIVE MILK PRODUCERS

FEDRATION LIMITED.FEDRATION LIMITED.

The Punjab Co-operative milk producers federation limited (MILKFED) was established in 1973 by Punjab diary development cooperation under the Punjab state co-operative act 1967 to safeguard commercial interest of

milk producers farmers to save them from exploitation of middleman with their participation in its management and to provide quality milk and milk products to consumers at competitive rates.

Verka Plant MohaliVerka Plant Mohali

It was registered on 05.07.1978 under Punjab It was registered on 05.07.1978 under Punjab Cooperative Societies Act, 1961. Cooperative Societies Act, 1961.

It was established in 1980 by Punjab dairy It was established in 1980 by Punjab dairy development Cooperation.development Cooperation.

The capacity of plant was 1.00 lac Litre per The capacity of plant was 1.00 lac Litre per day in the beginning, but now the capacity is day in the beginning, but now the capacity is about 4 lac Litre per day. about 4 lac Litre per day.

It has 3 tier system:-It has 3 tier system:- Cooperative Societies at village level Cooperative Societies at village level Milk Union at District level Milk Union at District level Federation as an Apex Body at State levelFederation as an Apex Body at State level

About Milk About Milk

Milk is a white liquid produced by the mammary glands of mammals.

It provides the primary source of nutrition for young mammals before they are able to digest other types of food.

A glass of cow's milk containing 100 ml contains 69 calories of energy; 5.2 grams carbohydrates; 3.7 grams of fat; 3.3 grams protein; vitamin A, vitamin D, and 125 mg of calcium.

Composition of Milk Characterstic Characterstic Cow milk Cow milk Buffalo milkBuffalo milk

FatFat 4.0-4.5 %4.0-4.5 % 6.5-7.0%6.5-7.0%

Carbohydrates Carbohydrates

4.5 %4.5 % 4.7 %4.7 %

SNFSNF 8-8.5 %8-8.5 % 8.5- 9.0%8.5- 9.0%

ProteinsProteins 3.3 %3.3 % 3.6 %3.6 %

MineralsMinerals 0.6 %0.6 % 0.7 %0.7 %

WaterWater 87-88 %87-88 % 84-85 %84-85 %

ObjectiveObjective The objective of my project is to check the

quality control of milk and milk product and also to know the processing.

Quality control objective is: To maintain the shelf life of the product Ensures the maintenance and standards of

specification and standard of products within prescribe tolerance limit.

To prevent the transmission of communicable diseases from milk to man.

To check the presence of adultarants. The consumer expects to pay a fair price for milk and

milk products of acceptable to excellent quality.

Different Sections in VerkaDifferent Sections in Verka

Quality control sectionQuality control section• Main labMain lab• Dock labDock lab• Bacteriological labBacteriological lab Milk processing sectionMilk processing section• ProcessingProcessing• FillingFilling Curd sectionCurd section Kheer sectionKheer section Lassi sectionLassi section Paneer sectionPaneer section Butter SectionButter Section Ghee sectionGhee section ETPETP

Raw Milk Reception DockRaw Milk Reception Dock

Verka follows a strict system of quality Verka follows a strict system of quality assurance to maintain a high quality of assurance to maintain a high quality of milk provided to the consumer. milk provided to the consumer.

The milk is received from local societies The milk is received from local societies at Village level, where chilling centres at Village level, where chilling centres are installed. are installed.

On the basis of some main tests the On the basis of some main tests the milk is graded into categories.milk is graded into categories.

Grading of Raw MilkGrading of Raw Milk

On the basis of physical condition and some On the basis of physical condition and some tests the milk is graded into four categories :tests the milk is graded into four categories :

Types of Raw MilkTypes of Raw Milk GradesGrades

Fresh raw MilkFresh raw Milk 11

Sour Raw MilkSour Raw Milk 22

CurdCurd 33

Dirty MilkDirty Milk 44

After thatAfter that

Raw milk is sucked by means of vacuum from Raw milk is sucked by means of vacuum from the truck and collected in dump tank.the truck and collected in dump tank.

Send to chillers to drop down the temperature Send to chillers to drop down the temperature of the raw milk.of the raw milk.

Every batch of incoming milk is tested for Fat, Every batch of incoming milk is tested for Fat, SNF, Acidity and bacteriological quality, SNF, Acidity and bacteriological quality, adulterants and presence of any preservative.adulterants and presence of any preservative.

In the Plant there are three In the Plant there are three main labs:main labs:

Dock LabDock Lab

Quality Control (Q.C.) LabQuality Control (Q.C.) Lab

Microbiological LabMicrobiological Lab

Dock Lab

In Dock Lab raw milk, pasteurized In Dock Lab raw milk, pasteurized milk, butter milk, Skim milk, are milk, butter milk, Skim milk, are checked w.r.t. the chemical quality.checked w.r.t. the chemical quality.

Various tests are performed over Various tests are performed over milk in this lab.milk in this lab.

Acidity TestAcidity Test Fat and SNF TestFat and SNF Test MBRT TestMBRT Test Adulteration TestAdulteration Test

Acidity Test Bacteria that normally develop in raw milk produce more or less of lactic acid. In the acidity test the acid is neutralised with Sodium hydroxide and the amount of alkaline is measured. From this, the percentage of lactic acid can be calculated. Procedure• Take 10 ml milk in 10 ml conical flask. • Hold the flask against white surface.• Add 5 drops of phenolphthalein to the milk sample and stir gently • Titrate against N/9 NaOH using phenolphthalein indicator to check acidity.• Continue until the appearance of a light pink colouring which persists for 10-20 seconds.

ResultResult

The milk with acidity 0.15 is the The milk with acidity 0.15 is the best milk.best milk.

Sample No.Sample No. AcidityAcidity

1.1. 0.190.19

2.2. 0.150.15

3.3. 0.170.17

Fat and SNF TestFat and SNF Test

Fat & SNF can be determined using Gerber’s method or using Fat & SNF can be determined using Gerber’s method or using a milcoscan.a milcoscan.

Gerber’s MethodGerber’s Method Procedure ProcedureTake about 10 ml of HTake about 10 ml of H22SOSO44 in Butyrometer. in Butyrometer.Add slowly 10.75 ml milk in it.Add slowly 10.75 ml milk in it.Add 1 ml isoamyl alcohol and adjust level with distilled water.Add 1 ml isoamyl alcohol and adjust level with distilled water.Cap butyrometer with lock stopper.Cap butyrometer with lock stopper.Centrifuge for about 5 minutes.Centrifuge for about 5 minutes.Take reading of the % fat in butyrometer.Take reading of the % fat in butyrometer.Warm milk in lactometer jar at about 40˚C then cool at Warm milk in lactometer jar at about 40˚C then cool at 15.5˚C.15.5˚C.Immerse lactometer in jar and take C.L.R.Immerse lactometer in jar and take C.L.R.

Calculations/Formula UsedCalculations/Formula Used SNF is determined using lactometer SNF is determined using lactometer

reading and Fat value and putting the reading and Fat value and putting the formulaformula

% SNF = CLR/4+0.2×fat+0.29% SNF = CLR/4+0.2×fat+0.29

ObservationsObservations

Sample 1 and 2 are of Packaged milk and Sample 3 is Raw Sample 1 and 2 are of Packaged milk and Sample 3 is Raw milkmilk

Sample Sample No.No.

FatFat CLRCLR SNF(%)SNF(%)

1.1. 4.254.25 29.429.4 8.498.49

2.2. 3.53.5 26.426.4 7.597.59

3.3. 6.76.7 3131 9.389.38

Milkoscan is the latest technology machine for scanning of milk and uses infra red rays to analyze the milk for Fat, SNF.

Test used to detect pasteurization of milkTest used to detect pasteurization of milk

Phosphatase TestPhosphatase Test

Take 1 ml of milk sample.Take 1 ml of milk sample.Put 5 ml of nitrate Phosphate buffer solution.Put 5 ml of nitrate Phosphate buffer solution.Incubate it in water bath at temperature of Incubate it in water bath at temperature of about 37˚C.about 37˚C.Check for colour change after 15 minutes.Check for colour change after 15 minutes.If colour changes then the milk is not If colour changes then the milk is not pasteurized.pasteurized.Conclusion : In the image Test tube on left side Conclusion : In the image Test tube on left side with pale yellow colour is showing test of Raw with pale yellow colour is showing test of Raw milk confirms alkaline phosphate activity and milk confirms alkaline phosphate activity and test tube on right side is showing no colour test tube on right side is showing no colour change in case of packed milk confirming change in case of packed milk confirming Pasteurization.Pasteurization.

MBRT Test It is indirect method of estimation of total bacterial content of milk. Instead of

counting bacteria directly, a correlation is made between the time required to reduce dye to colourless in milk.

Procedure To 10 ml of milk in a sterilized MBR tube add 1 ml of MBR dye Plug with a

sterilized cork, invert the tube to mix the contents. Incubate at 37°C in a water bath. Check the tube for decolorization just after 10 minutes Next time after 30 minutes

and subsequently every hour.

Time Required for Reduction(in Time Required for Reduction(in

hrs)hrs)

Quality of MilkQuality of Milk

5 and above5 and above Very GoodVery Good

3 and 43 and 4 GoodGood

1 and 21 and 2 FairFair

0.5 and below0.5 and below PoorPoor

Detection of major adultrants in milkDetection of major adultrants in milk

To overcome the To overcome the increasing need of milk increasing need of milk and milk products and to and milk products and to make maximum profit make maximum profit there is increase in there is increase in adulteration casesadulteration cases

In adullteration test we In adullteration test we used raw milk in 2 test used raw milk in 2 test tubes for each test, one tubes for each test, one of them containing only of them containing only raw milk and the other raw milk and the other one was added with the one was added with the tested material.tested material.

Adulteration TestAdulteration Test

Sugar TestSugar Test

Take 15 ml milk in test tube.Take 15 ml milk in test tube. Add 1 ml concentrated HCL and shake well.Add 1 ml concentrated HCL and shake well. Add 0.1 gm resorcinol.Add 0.1 gm resorcinol. Put the test tube in boiling water bath for 5 Put the test tube in boiling water bath for 5 min.min.

Conclusion : Left Test tube contains raw milk Conclusion : Left Test tube contains raw milk and right contains pasteurized milk. Reddish and right contains pasteurized milk. Reddish colour would indicates presence of sugar. So colour would indicates presence of sugar. So here in both samples sugar is absent.here in both samples sugar is absent.

Salt TestSalt Test

Take 5 ml silver nitrate in a test tube.Take 5 ml silver nitrate in a test tube. Add 2-3 drops of potassium dichromate Add 2-3 drops of potassium dichromate solution which will give brick red colour.solution which will give brick red colour. Add 1 ml of milk.Add 1 ml of milk.

Conclusion : In the test tube on left side Conclusion : In the test tube on left side containing only raw milk, the brown containing only raw milk, the brown colour shows absence of salt but in test colour shows absence of salt but in test tube on right side in which raw milk and tube on right side in which raw milk and salt were added, the yellow colour salt were added, the yellow colour confirms the presence of salt.confirms the presence of salt.

Urea testUrea test

ProcedureProcedureTake 2 ml milk in a test tube. Take 2 ml milk in a test tube. Add 2 ml DMAB solution and mix the contents.Add 2 ml DMAB solution and mix the contents.

ObservationsObservationsYellow Colour is observed.Yellow Colour is observed.

ResultResultAppearance of yellow color indicates the presence of urea.Appearance of yellow color indicates the presence of urea.

Ammonium Compound TestAmmonium Compound Test

Take 1 ml milk in test tube.Take 1 ml milk in test tube.

Add 2 ml Nesslar’s reagentAdd 2 ml Nesslar’s reagent

Result and conclusion:Result and conclusion: Test tube on Test tube on the left side contains only raw milk but the left side contains only raw milk but right test tube contains both raw milk right test tube contains both raw milk and ammonia. So in the right side test and ammonia. So in the right side test tube brown colour confirms the presence tube brown colour confirms the presence of ammonia.of ammonia.

Quality Control LabQuality Control Lab

In Q.C. lab sensory evaluation of milk and milk products is done, in In Q.C. lab sensory evaluation of milk and milk products is done, in which there is testing of shelf life.which there is testing of shelf life.

A check is put over cleanliness of dairy equipments and overall A check is put over cleanliness of dairy equipments and overall

sanitization of plant. sanitization of plant.

The products produced in the plant are checked for their quality The products produced in the plant are checked for their quality and Shelf life before they are sent to the market.and Shelf life before they are sent to the market.

Some of the main tests done in the lab are:Some of the main tests done in the lab are:

1. Hardness of Water 1. Hardness of Water 2. Curd acidity test2. Curd acidity test 3. Moisture Test for Paneer3. Moisture Test for Paneer 4. Fat Test for Paneer4. Fat Test for Paneer 5. Total Solid Test for Kheer5. Total Solid Test for Kheer 6. Ghee Test/Free fat acidity6. Ghee Test/Free fat acidity

Hardness of Water Hardness of Water This test is performed toThis test is performed to check the hardness of water check the hardness of water

i.e. whether the water used in various production units i.e. whether the water used in various production units is suitable to use or not.is suitable to use or not.

ProcedureProcedure Take 100ml water sample in a flask.Take 100ml water sample in a flask. Add 1-2ml NH₃ buffer.Add 1-2ml NH₃ buffer. Add 2-3 drops of indicator(Phenolphthalein) to it.Add 2-3 drops of indicator(Phenolphthalein) to it. Titrate it against 0.02N EDTA solution.Titrate it against 0.02N EDTA solution. Blue colour marks the end.Blue colour marks the end. CalculationsCalculations Hardness = T.V. ×10Hardness = T.V. ×10 When T.V. = 21.5 Hardness= 21.5 x 10 = 215 When T.V. = 21.5 Hardness= 21.5 x 10 = 215

ppmppm

Curd acidity testCurd acidity test

Curd acidity test is a test to check the acidity in Curd acidity test is a test to check the acidity in packed form of curd i.e. with increasing time the packed form of curd i.e. with increasing time the acidity of curd increases and it becomes unfit to acidity of curd increases and it becomes unfit to consume. So to check it the test is performed. Curd consume. So to check it the test is performed. Curd Acidity test is same as in case of milk.Acidity test is same as in case of milk. ProcedureProcedureTake 10 ml of curd sample in a china dish.Take 10 ml of curd sample in a china dish.Put about 5-10 ml of water in the dish.Put about 5-10 ml of water in the dish.Mix it properly.Mix it properly.Add few drops of Phenolphthalein indicator in it. Add few drops of Phenolphthalein indicator in it. Titrate it with NaOH.Titrate it with NaOH.Light Pink colour marks the end.Light Pink colour marks the end.

Sample No.Sample No. AcidityAcidity

1.1. 6.06.0

2.2. 7.37.3

3.3. 6.36.3

ResultSample no.2 is acidic in nature and sample no. 3 is with optimum acidity 6.3.

Observations

Moisture Test for PaneerMoisture Test for Paneer

This test is done to check the presence of moisture in paneer in This test is done to check the presence of moisture in paneer in packed form, as more moisture may lead to microbial activity.packed form, as more moisture may lead to microbial activity.

ProcedureProcedure Take an empty dish and take its weight as WTake an empty dish and take its weight as W11. . Put about 3g of crushed paneer in it, weigh it and mark it as WPut about 3g of crushed paneer in it, weigh it and mark it as W22.. Put the dish in oven for about 4 hrs.Put the dish in oven for about 4 hrs. Measure the weight and mark it as WMeasure the weight and mark it as W33. .

CalculationsCalculations WW22-W-W11=A=A WW33-W-W22=B=B B/A×100= MoistureB/A×100= Moisture

Sample Sample

No.No.WW11 WW22 WW33 AA BB Moisture Moisture

(%)(%)

1.1. 27.73927.739 30.33830.338 29.53429.534 2.5992.599 0.8040.804 30.9530.95

2.2. 33.96633.966 38.86438.864 36.18936.189 4.8984.898 2.6762.676 54.6154.61

3.3. 10.02810.028 13.64813.648 11.92111.921 3.6203.620 1.7261.726 47.6947.69

Observations

Fat Test for PaneerFat Test for Paneer Fat test is carried out to determine the amount of fat in paneer.Fat test is carried out to determine the amount of fat in paneer.ProcedureProcedure Take a butyrometer and tear it.Take a butyrometer and tear it. Take paneer sample and mesh it.Take paneer sample and mesh it. Put 3g sample into butyrometer.Put 3g sample into butyrometer. Put 10ml Sulphuric acid and 1ml amyl alcohol and to maintain its level we Put 10ml Sulphuric acid and 1ml amyl alcohol and to maintain its level we

have to add hot water. have to add hot water. Then centrifuge it for 5mins for 12000rpm Then centrifuge it for 5mins for 12000rpm Note the fat reading.Note the fat reading.

CalculationsCalculations Fat% =Fat×11.26/WFat% =Fat×11.26/W

ObservationsObservations

Sample No.Sample No. Weight of Weight of

Sample(g)Sample(g)FatFat Fat %Fat %

1.1. 1.61.6 3.93.9 27.4527.45

2.2. 1.51.5 4.34.3 32.2732.27

3.3. 1.61.6 3.53.5 26.2726.27

Total Solid Test for KheerTotal Solid Test for Kheer

This test is done to check the presence of total solids in This test is done to check the presence of total solids in Kheer in packed form.Kheer in packed form.

ProcedureProcedure Take an empty dish and take its weight as WTake an empty dish and take its weight as W11. .

Put about 3g of Kheer in it, and mark it as WPut about 3g of Kheer in it, and mark it as W22.. Put the dish in oven (30˚C) for about 4 hrs.Put the dish in oven (30˚C) for about 4 hrs. Measure the weight and mark it as WMeasure the weight and mark it as W33. .

CalculationsCalculations WW22-W-W11=A=A

WW33-W-W11=B=B %T.S. =B/A×100%T.S. =B/A×100

ObservationsObservations

Sample Sample

No.No.WW11 WW22 WW33 AA BB T.S.T.S.

1.1. 26.805626.8056 31.002931.0029 27.955627.9556 4.19734.1973 1.15001.1500 27.427.4

2.2. 23.282523.2825 27.804827.8048 24.535124.5351 4.52234.5223 1.25261.2526 27.727.7

3.3. 12.702912.7029 16.776116.7761 13.823013.8230 4.07324.0732 1.12011.1201 27.527.5

Ghee Test/Free fat acidityGhee Test/Free fat acidity This is the test to check the quality of ghee/fat in terms of This is the test to check the quality of ghee/fat in terms of

acidity. acidity.

ProcedureProcedure Take the sample butter to be tested.Take the sample butter to be tested. Heat the sample until it gives brown golden shade.Heat the sample until it gives brown golden shade. Prepare a solution by adding 50 ml ethanol and 2-3 drops of Prepare a solution by adding 50 ml ethanol and 2-3 drops of

phenolphthalein.phenolphthalein. Now neutralize it with N/9 NaOH.Now neutralize it with N/9 NaOH. Take about 10 g of ghee.Take about 10 g of ghee. Mix the solution prepared in 10 g of gheeMix the solution prepared in 10 g of ghee Heat to boil.Heat to boil. Then add NaOH to that for titrationThen add NaOH to that for titration

ObservationsObservations

ResultResult The normal value of acidity is 0.3 %, which indicates the The normal value of acidity is 0.3 %, which indicates the

good quality of ghee, whereas the increased acidity good quality of ghee, whereas the increased acidity means the rancid ghee.means the rancid ghee.

Sample No.Sample No. Acidity(%)Acidity(%)

1.1. 0.270.27

2.2. 0.440.44

3.3. 0.300.30

Milk Processing SectionMilk Processing Section

Equipments used in milk processingEquipments used in milk processing

PasteurizerPasteurizer

It is device used to pasteurize the It is device used to pasteurize the

milk i.e. heating at 63˚C for 30 min or milk i.e. heating at 63˚C for 30 min or

70˚C for 15 mins in approved and 70˚C for 15 mins in approved and

properly operated equipment. At one properly operated equipment. At one

end of the device the temperature is end of the device the temperature is

75-80˚C and at the other end it is 4-75-80˚C and at the other end it is 4-

5˚C, i.e. instant cooling of milk is 5˚C, i.e. instant cooling of milk is

done after exposure to high done after exposure to high

temperature which kills almost all temperature which kills almost all

germs in milkgerms in milk

HomogenizerHomogenizer

Homogenization is a process Homogenization is a process

wherein fat globules are broken down wherein fat globules are broken down

to 2 microns or less under high to 2 microns or less under high

pressure.pressure.

It consists of a high-pressure piston It consists of a high-pressure piston

pump that forces the milk and pump that forces the milk and

thereby subdivided into smaller thereby subdivided into smaller

particles of more uniform size. particles of more uniform size.

EquipmentsEquipments

Cream separatorCream separatorIt is a device which separates It is a device which separates cream from the milk by means of a cream from the milk by means of a set of plates which rotate around a set of plates which rotate around a central axis using centrifugal forcecentral axis using centrifugal forceThere are 135 plates in each There are 135 plates in each cream separator.cream separator.Cream and skim milk are Cream and skim milk are obtained.obtained. After extraction cream is chilled After extraction cream is chilled to 4-6˚C through plate chiller.to 4-6˚C through plate chiller.

Storage TanksStorage TanksTo store the milk in different To store the milk in different states like raw, chilled, pasteurized states like raw, chilled, pasteurized and standardized.and standardized.They have capacity of 10000-They have capacity of 10000-20000 litres.20000 litres.

Standardization of Milk Standardization of Milk

Full Cream Milk (GOLD

Skimmed Milk (LIGHT)

Standard Milk (SHAKTI)

Double Toned Milk

(SMART)

Milk PackagingMilk Packaging

10 machines of packing are used 10 machines of packing are used each of which has two packing each of which has two packing sections.sections.

Each machine has capacity to Each machine has capacity to pack 1000 litres of milk per hour pack 1000 litres of milk per hour i.e. 2000 pouches of 500 ml / i.e. 2000 pouches of 500 ml / hourhour

Curd

Curd or DahiCurd or Dahi is obtained by adding a culture is obtained by adding a culture either natural or artificial into the heated milk. either natural or artificial into the heated milk.

There are two types of curd produced in the plant:There are two types of curd produced in the plant: Traditional Traditional PremiumPremium In Traditional curd indigenous cultures of In Traditional curd indigenous cultures of

lactobacillus, S.lactis, S.cremoris, S.diacetylactislactobacillus, S.lactis, S.cremoris, S.diacetylactis are used for curd making. are used for curd making.

In Premium curd cultures from other countries are In Premium curd cultures from other countries are used, like SACCO from Italy, CHR HANSEIN from used, like SACCO from Italy, CHR HANSEIN from England, and DANISCO from France etc.England, and DANISCO from France etc.

Curd Production Images

Curd Incubation Requirements

TraditionalTraditional

Temperature upto 37˚C and for 3-4 hr.Temperature upto 37˚C and for 3-4 hr. PremiumPremium

Temperature upto 45˚C and for 4-5 hr.Temperature upto 45˚C and for 4-5 hr.

The composition of curd is:The composition of curd is:

FatFat 3.1 %3.1 %

SNFSNF 9.0 %9.0 %

pHpH 6-76-7

Curd Production ProcessCurd Production Process

PaneerPaneer is a coagulated product of milk. It may contain as high as 70% moisture.

KheerKheer is concentrated heat desiccated indigenous dairy product.

LASSI : Lassi is a drink made of standardized milk with 50:50 dilutions with water.

Receiving Receiving milkmilk

↓↓

StandardizationStandardization(4.5%fat and (4.5%fat and 8.5%snf)8.5%snf)

Heating of Heating of milkmilk 85°c /5min85°c /5min

Cooling down to 40°cCooling down to 40°c

Inoculation with culture at 1% at 40 °cInoculation with culture at 1% at 40 °cInoculation at 40 °cInoculation at 40 °c(till acidity reach 0.67%)(till acidity reach 0.67%)

Addition of pasteurizedAddition of pasteurized chilled water 2%chilled water 2%

Breaking of coagulumBreaking of coagulum( acidity o.54%)( acidity o.54%)

PackagingPackaging

Cold storage less than 5°cCold storage less than 5°c

Butter

Receiving of Raw MilkReceiving of Raw Milk Pre heating and FiltrationPre heating and Filtration Centrifugal Separation Centrifugal Separation Cooling of CreamCooling of Cream Ageing of CreamAgeing of Cream Cream Feeding into ChurnCream Feeding into Churn.. Churning of Cream into ButterChurning of Cream into Butter Removal of Butter MilkRemoval of Butter Milk

Receiving of butter Receiving of butter in butter melting in butter melting vat.vat.

Melting of butterMelting of butter

Melted butter pumped Melted butter pumped to ghee kettleto ghee kettle

Heating of butter at 80-Heating of butter at 80-85 ºC.85 ºC.

Pre Stratification And Draining of Pre Stratification And Draining of butter milkbutter milk

Separation of ghee residue Separation of ghee residue & Filtration& Filtration

ClarificationClarification

Pumping of ghee into setting vatPumping of ghee into setting vat

Cooling of ghee for overnightCooling of ghee for overnight

Packaging and Packaging and StoringStoring

GHEE SECTION

Ghee is a clarified butter fat.Ghee Composition: FAT - 99.9%

Whey

Whey is nutritious byproduct from Whey is nutritious byproduct from cheese containing valuable nutrients cheese containing valuable nutrients like lactase, protein, minerals and like lactase, protein, minerals and vitamin etc. which have great value as vitamin etc. which have great value as human food.human food.

Whey consists :Whey consists : 45-50% of total milk solid45-50% of total milk solid 70% of milk sugar70% of milk sugar 20% of milk protein20% of milk protein 70-90% of milk minerals70-90% of milk minerals And almost all the water soluble vitamins originally And almost all the water soluble vitamins originally

present in milkpresent in milk

Development and shelf life study of whey based banana herbal juice

• Amount of banana juice :10ml• Sugar :8gm resp. per 100ml • Pudina or menthe arvensis : 0-2%• Shelf life at 7 degree calcius is 20days.• The organoleptic scores and overall acceptability of beverage improved with increase in menthe extract.• Addition of 3 or 4% menthe extract decreased the beverage quality as beverage scored lower organoleptic scores.

Storage days Po P1 P2 P3 P4

O 5.23 5.50 5.37 5.60 5.67

5 5.20 5.40 5.30 5.50 5.50

10 5.27 5.40 5.20 5.30 5.20

15 4.23 5.30 5.20 5.13 5.10

20 4.90 5.10 5.07 5.07 4.90

PH of the beverage after storage. Acidity is increasing as the days are increasing.

Effluent Treatment Process(E.T.P.)

Effluent treatment is the process of treating effluent Effluent treatment is the process of treating effluent released from the plant. released from the plant.

It includes physical, chemical, and biological It includes physical, chemical, and biological processes to remove physical, chemical and biological processes to remove physical, chemical and biological contaminants. contaminants.

Its objective is to produce an environmentally safe Its objective is to produce an environmentally safe treated effluent and a solid waste or treated sludge treated effluent and a solid waste or treated sludge suitable for disposal or reuse. suitable for disposal or reuse.

According to government regulations waste water According to government regulations waste water should be treated to certain standards before they should be treated to certain standards before they are disposed off.are disposed off.

After treatment this water can be used for irrigation After treatment this water can be used for irrigation purpose.purpose.

The effluent treatment facility The effluent treatment facility consists of the following unitsconsists of the following units

• • Effluent collection sumpEffluent collection sump

• • Sludge removal chamberSludge removal chamber

• • Chemical solution dosing systemsChemical solution dosing systems

• • Aeration TanksAeration Tanks

• • Secondary clarifierSecondary clarifier

• • Sludge drying bedsSludge drying beds

Raw effluent collection Sump

Sludge trapping unit

Equalization tank

Parallel arrangement of two aeration tanks Secondary clarifier

Sludge drying beds

Results after E.T.P.

ParameterParameter Waste WaterWaste Water Treated WaterTreated Water

pHpH 4.0-9.64.0-9.6 7.57.5

Suspended SolidsSuspended Solids 500 mg/l500 mg/l 6-10 mg/l6-10 mg/l

CODCOD 60,000 mg/l60,000 mg/l 30-80 mg/l30-80 mg/l

BODBOD 4000 mg/l4000 mg/l 40-50 mg/l40-50 mg/l

Treated water

Result and DiscussionThe results of various quality tests

performed under training program are summarised below.

No.No. ParameterParameter Optimum ValueOptimum Value

1.1. Acidity of MilkAcidity of Milk 0.150.15

2.2. Fat of MilkFat of Milk 4.5-6.5 %4.5-6.5 %

3.3. Hardness of waterHardness of water 215215

4.4. Curd acidityCurd acidity 6.36.3

5.5. Paneer MoisturePaneer Moisture 45-55%45-55%

6.6. Paneer FatPaneer Fat 26-28 %26-28 %

77 T.S. KheerT.S. Kheer 27.5 27.5

8.8. Ghee TestGhee Test 0.3 %0.3 %