Internship report file on Vita milk producers haryana

1. PRODUCTION OF MILK AND OTHER DAIRY PRODUCTS AT
VITA, ROHTAK PLANT
Industrial Internship Project Report
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

2. 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:

3. INDUSTRIAL INTERNSHIP PROJECT REPORT
PRODUCTION OF MILK AND OTHER DAIRY PRODUCTS AT VITA, ROHTAK
PLANT
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 Industry Guide NIFTEM Guide
Name Amit Gurain Vijay Sharnagat
Designation Assistant Manager Assistant Professor
Address House no. 1441, Sector-1,
Rohtak
NIFTEM
Phone No. 9729964007 8199900506
Email - vijaysinghs42@gmail.com
Date of Submission:
National Institute of Food Technology Entrepreneurship and Management
Kundli, Dist. Sonepat, Haryana 131028

4. ACKNOWLEDGEMENT
I am glad to present this report preparation of this report is based on the co-ordination and co-
operation 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.
With deep regards to all
Prashant Malik

5. CONTENTS
Sr. No. Topic Page No
1.0 Overview of Dairy Sector 5
2.0 Introduction of VITA 7
3.0 Future Plans of VITA 11
4.0 Account of Activities during Internship 12
5.0 Sectional Functioning of Organisation 16
5.1 Quality Assurance 16
5.2 Whole Milk Processing 41
5.3 Ghee Processing 42
5.4 Dahi Processing 43
5.5 Paneer Processing 44
5.6 Butter Processing 45
6.0 Comparision of Products 48
7.0 Exposure had and activities Undertaken 50
8.0 Learning Outcome 57
9.0 Bibliography 58

6. OVERVIEW OF THE DAIRY SECTOR
Milk has been recognized as a staple food for humans for thousands of years.
DAIRY SECTOR IN INDIA
 Dairy sector contributes 17% of the country’s total expenditure on food.
 Per capita milk consumption is around 276g per day.
 Dairy contributes to 16% of consumer spend on food -18% in urban, 15% in rural.
 Milk procurement price has grown by about 2.5 times in the last decade. The market size
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
India is 2-3 milch animals.
 Dairy cooperatives account for 60% share of processed liquid milk marketed in the India.
 Around 16% of the world milk is produced in India.
 Milk production is growing at 7% by volume and approximately 10% by value. Accounts
for 21% of agricultural production of India.

7. 0
100
200
300
400
500
600
700
800
900
1000
937
679
445
539
447
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384 391
310 308
265
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206
Per Capita Availability of Milk by states (grams/day)
 Cooperative Revolution in India
Overview of the World Dairy Industry
Various regions of the world utilize milk of different milch animals for human
consumption. Although cow’s milk dominates in human nutrition, milk of water buffalo,
goat, sheep, camel, and yak has an important role in several countries. South Asia, China,
Egypt, and Philippines are the home of milk of water buffaloes. The market milk
available in India and Pakistan contains a significant percentage of buffalo’s milk
commingled with cow’s milk. The chemical composition and sensory attributes of milk of
various species differ appreciably from each other but for man integral part of cultural

8. ethos of the consumers. Accordingly, consumers in various parts of the world enjoy the
attributes of mouth feel, flavor profile, texture, and appearance of the milk dominant in
their countries.
World Milk Production
 US: Annual Milk Production in US is 83.42 billion litres in 2009 and government
estimated the production of around 86.73billion litres in 2010.
 Key processed foods are Cheese, Milk Powders, Whey, Lactose and bulk milk.
 India, majorly imports Whey and Lactose.
 EUROPE: Europe’s milk production is estimated to reach 135 billion litres vis-à-
vis 2009’s production of 134.75 billion litres.
 Key processed foods are liquid Milk, Cheese, Butter, Whole Milk Powder and
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: Australia’s milk production is estimated to reach 9.2 billion litres
considering a growth of 1%-2%.
 Import demand for dairy remains strong and relatively stable.
 Key processed foods are Whole milk powder, Cheese and butter.

9. 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.

10. The Haryana Dairy Development Co-operative Federation Ltd. registered under Haryana Co-
operative 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
The Haryana Dairy Development Cooperative Federation Ltd. (HDDCF) is engaged in
procurement and processing of milk and manufacturing of milk products under the famous
market brand "Vita". A range of Vita Products is including Pasteurized Full Cream Milk,
Standard Milk, Toned Milk, Double Toned Milk in pouches Ghee, Table Butter Paneer,,
Sweetend Flavoured Milk, Mithi lassi, Namkeen lassi, Chhach, Dahi, Kheer, Milk Cake, Kaju
Pinni, Ice Cream, etc. which are being manufactured and sold by 250 no. of milk and milk
products distributor, Institutions, Defence Units, Districts Jails & 354 no. of milk booth network.
In future we are going to install more booths in Haryana/Chandigarh to provide good quality
liquid milk & milk products to the general public. Vita products are manufactured from milk
procured from Village Level Dairy Cooperative Societies and processed at our own Milk Plants
which are ISO and HACCP certified. Vita milk products are known for their quality and good
taste not only in Haryana but entire Northern Region. The sale of Vita products also contributes

11. 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
2. Milk Unions at District level:
The Milk Cooperative Societies of one or more district come together to form Milk Unions.
These are managed by the representatives of milk producers elected from amongst the chairman
of Coop. societies. At present, there are six :-

12. i. MILK UNION AMBALA
ii. MILK UNION KURUKSHETRA KARNAL
iii. MILK UNION HISAR- JIND
iv. MILK UNION BALLABGARH
v. MILK UNION ROHTAK
vi. MILK UNION SIRSA.
3. State Dairy Federation:
Milk Unions combine to form Dairy Federation.
Plants of VITA
S.R No Milk Plants Year of
Establishment
Products Registered
Capacity
(TLPD)
1. Jind 1970-71 Liquid Milk, Powder,
Ghee, Paneer, Jaljeera,
Mango Drink, Dahi, Kaju
Pinni
210
2. Ambala 1973-74 Liquid Milk, Paneer,
Dahi, Lassi, Milk Cake,
SFM, Kheer, Ice Cream
70
3. Rohtak 1976-77 Powder, Ghee, Table
Butter, Liquid Milk, Dahi,
Paneer
100
4. Ballabgarh 1979-80 Liquid Milk, Ghee, Dahi,
Paneer
250
5. Sirsa 1996-97 Powder, Ghee, Liquid
Milk, Milk Cake, Paneer,
Pinni
210

13. FUTURE PLANS OF ORGANISATION
 A readymade market to milk producers at their doorstep
 To give remunerative prices to the milk producers for milk.
 To collect and transport milk efficiently to chilling centres / milk plants.
 To make good quality milk & milk products available to the consumers at reasonable
price.
 To purchase / erect buildings, plant & machinery etc. to carry out the business and
advise / assist the milk unions in such matters.
 To procure milk by forming village level milk cooperative societies or through dairy
farms.
 To arrange transportation of milk from village cooperative societies to bulk milk coolers /
chilling centres and further to milk plants.
 To process milk at milk plant level and convert the same into milk products and arrange
for the storage.
 To sell milk & milk products to public through milk booths , distributors, retailers &
societies
 To provide ghee, cattle feed, mineral mixture & seeds etc. to village level milk
cooperative societies for further sale to producer members.
 To provide training (by outsourcing) to staff & milk producers for business operation

14. ACCOUNT OF ACTIVITIES DURING TRAINING
Sr. No Date Section
1. 1st Aug 2015 Reporting at VITA Dairy Plant
Activities - Plant Visit
2. 3rd Aug 2015 Raw Milk Receiving Centre (RMRC)
Observations -
 Tankers are received from farm
cooling tanks and chilling centres.
 Complete washing of tyres and outer
surface of the tanker is done.
 The tanker’s capacity varies from
7,000 L to 20,000 L.
 Number of tankers usually varies
from 80 to 85 in flush season and 30
to 35 tankers a day in Lean season.
 Samples are withdrawn after manual
mixing of milk in tankers
3. 5th Aug - 4th Sept 2015 Quality Assurance
Activities -
 Chemical Analysis (Fat%, moisture, ,
Titrable acidity % and protien %) and
Microbial analysis (Standard plate
count, Coliform count) of Milk
Powder.
 Chemical Analysis (Milk fat %, SNF
%, Phosphatase test, Rosalic acid test,
Sugar test. Starch Test, Urea test etc)
and Microbial Analysis ( SPC, and
Coliform count) of Liquid Milk.
 Chemical Analysis (fat%, moisture
%, curd %, Titrable acidity%) and
Microbial Analysis (Yeast, mould,

15. Coliform) of White Butter.
 Chemical Analysis (B R reading, free
fatty acid % by mass) of Ghee.
4. 5th Sept - 30 Sept 2015 Dock Lab
Activities -
Platform tests for incoming milk like Seal,
Check for cleanliness, Presence of foreign
matter, Temperature, Organoleptic
evaluation, Clot on boiling, Alcohol test
(Heat stability ), Neutralizer test, Acidity%,
Ammonium compound test, MBRT test, Urea
test, Starch test, Salt test, Sugar test, Glucose
test, Malto dextrin test (enzymatic), Sodium
ion test (ppm), R M value, B R test at 40°C,
Fat %, Protein % and Solid not fat(SNF)%
5. 1st - 20th Oct 2015 Milk Processing Section
Activities -
 Ensuring ideal combination of time
and temperature for milk and cream
pasteurization.
 Calculating the capacity of milk
pasteurized every hour.
 Reading Pasteurization Chart.
6. 21st - 31th Oct 2015 Dahi Section
Activities -
 Learning Dahi Manufacturing.
 Ensuring proper filling and packaging
of Dahi.
 Taking weight of random samples
every hour.
 Ensuring time for incubation.
 Taking temperature readings of
Packaged Dahi in Cold Storage.
7. 2nd - 11th Nov 2015 Lassi Section
Activities -

16.  Learning Lassi Manufacturing.
 Taking weight of random samples
every hour.
 Taking temperature readings of
Packaged Lassi.
 Organoleptic testing of Lassi.
8. 14th - 21st Nov 2015 Butter Section
Activities -
 Learning Butter Manufacturing.
 Handling of Butter Manufacturing
Machine.
 Taking weight of random butter
samples every hour.
 Ensuring desired temperature in cold
storage.
9. 22nd Nov - 1st Dec 2015 Ghee Section
Activities -
 Learning Ghee Manufacturing.
 Taking weight of random packaged
samples(1 lit,10 lit,15 lit) every hour.
10. 2nd - 8th Dec 2015 Paneer Section
Activities -
 Learning Paneer Manufactoring.
 Ensuring desired temperature for
paneer making.
 Estimating capacity of paneer
produced.
 Ensuring proper shape and taking
weight of random samples every
hour.
11. 9th - 14th Dec 2015 Pre Pack Section
Activities -
 Ensuring proper stacking of packaged
milk in trays.

17.  Taking random weight of milk
packets produced by every head.
 Rejecting overweight or underweight
milk packets.
 Taking temperature readings of
packaged milk in cold storage.

18. 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 4
Milk Procurement 85000 lit per day
Milk Reception Timing 6 am to 5 am next day
Maximum milk reception 60% during evening shift
Reception Hours 23 hours
Milk Production 75,000 lit per day
Ghee Production 4000-5000 lit per day
Lassi Production 500 lit per day
Paneer Production 250 kg per day
Quality Assurance Laboratory
1.1. Sampling
Incoming Milk Tanker
Cleanliness and seal: Check the condition of seals on the tanker valves and manholes The
seal number of tanker is matched with the tanker’s voucher, it should match otherwise the
milk is rejected. After this check the cleanliness is checked. All the parameters like dust, rust,
any harm to tanker, any leakage from the tanker, proper insulation are checked.

19. 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 40ºC
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. The thermometer is dipped in milk sample.
2. Now the thermometer is stirred in milk for at least 3 - 4 seconds.
3. After that the temperature is read when it is stable.
4. Correction on the thermometer is checked, if any and after applying correction the final
reading is noted down.
Norms:
Tanker milk  Max. 7°C
Silo milk Max. 6°C
1.4. Alcohol Test:
Procedure:
1. The milk sample is preheated to 27°C.
2. Now 5 ml of milk is pipetted out in a 100ml beaker.
3. After that 5 ml of alcohol is added slowly to the milk and is mixed properly.
4. Now the sample is checked for coagulation or precipitates.

20. Observation and Results:
 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.
1.5. Determination of developed acidity in milk:
Procedure:
1. 10ml test portion is pipetted out into 100ml beaker.
2. Now 1ml Phenolphthalein indicator is added.
3. After that it is titrated with N/9 NaOH until a slight pink colour persists for minimum 30
sec.
4. Finally the vol. of N/9 NaOH used is recorded.
Observation and calculations:
% Acidity = V×N×E×100/m×1000
Where:
V = volume of N/9 NaOH used in ml.
N = normality (N/9)
E = molecular wt. Of lactic acid (90.08 g)
m = mass of test portion in gms(10ml).
1.6. Rosalic Acid test (Neutralizer test):
Procedure:
1. Take 2 ml milk in a test tube.
2. Add 2ml rosalic acid solution.
3. Observe the colour.
Observations and Results:
Rose red colour indicates positive test.
1.7. COB (Clot on Boiling Test):
Procedure: COB test is conducted by taking 2 ml of milk in test tube, boil on the flame of spirit
lamp.

21. 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
tissue paper.
4. The electrode is immersed into the sample at room temp.
5. The sample is stirred well without creating air bubbles.
6. The knob of pH meter is pressed and the reading is noted down, when it is stable.
7. The electrode is taken out from the sample and it is rinsed with distilled water and blotted
with tissue paper.
8. The electrode is stored back in 3 mol/l KCL storage sol.
1.9. Detection of Ammonia based salts adulteration in fresh milk:
Procedure:
1. 3ml milk sample (already tempered at 27°C) is pipetted out into a Watch glass.
2. 3 - 5 drops of Nessler’s reagent is added into it.
3. The color of milk is noted after adding Nessler’s reagent.
Interpretation of results:
Formation of Yellow coloration to brown precipitates indicates the presence of ammonia based
salt in milk whereas no change in color indicates absence of ammonia based salts.
1.10. Measurement of sodium content in milk:
Procedure:
1. Take 25ml of milk in a beaker and add 2.5 ml ISA (ionic strength adjuster).
2. Switch on the Na ion analyzer instrument and place the beaker on it.
3. It gives reading after few minutes.
4. Minimum value should be 550 ppm.
1.11. Detection of urea in the milk:

22. 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. 5ml milk sample is pipetted out into a test tube.
2. 0.5ml (1%) Ferric chloride solution is mixed.
3. Add concentrated sulphuric acid solution through the sides of the tube.
4. The color is observed at junction of two liquids in the form of a ring.
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 27°C 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.
1.14. Detection of added starch in milk:
Procedure:
1. 3ml milk is taken into a test tube.
2. It is brought to boil by holding it over a flame/boiling water.
3. Now it is allowed to cool to a room temperature.
4. One or two drops of 1% iodine solution is added to it.
5. It is then shaken well and color is observed.
Observation and Results:
 Intense blue color indicates positive test and the milk is rejected.

23.  Yellowish color indicates negative test and the milk is accepted.
1.15. Detection of added common salt to milk:
Procedure:
1. 2.5 ml of milk to be tested is taken into a test tube.
2. 1 ml of 0.1 N silver nitrate solution is added to it and the content is mixed thoroughly.
3. Then 0.5 ml of 10% potassium chromate solution is added to it.
4. The content is mixed and color is observed.
Observation and Results:
 Yellow color indicates positive test and the milk is rejected.
 Brown color indicates negative test and the milk is accepted.
1.16. Detection of added pond water (nitrates) in milk:
Procedure:
1. 2 ml of milk to be tested is taken into a test tube.
2. Now the milk is drained off.
3. After that 2 or 3 drops of reagent is added along the sides of the test tube
4. The developed color is observed.
Observation and Results:
 Deep blue color indicates positive test and the milk is rejected.
 No change in color indicates negative test and the milk is accepted.
1.17. Detection of added Detergent in milk:
Procedure:
1. 1 ml of milk to be tested is taken into a test tube.
2. 1 ml of methylene blue dye solution is added to it.
3. Now 2 ml of chloroform is added and it this step is followed by vortex for 15 sec.
4. The content is centrifuged at 1600 rpm for 3 minutes.
5. Now the colored layers formed are observed.
Observation and Results:
 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.

24. 1.18. Detection of added Maltodextrin in milk:
Procedure:
1. 20 ml milk to be tested is taken in a test tube.
2. Add 1ml of 10% lactic acid solution.
3. Check pH, the pH is around 3-4. If not it should be adjusted.
4. After that, add 1ml enzyme solution.
5. Keep the beaker on water bath at 65ºC for 5 minutes.
6. Cool at room temperature and dip the diastatic strip.
7. Compare the colour with the given chart on the diastatic focal.
8. It should not be more than 1/10 traces.
1.19. Detection of Sugar added in milk:
Procedure:
1. Take 3ml of milk in a test tube and add 5ml sugar reagent (Resorcinol solution).
2. Keep the test tube in boiling water for 5 min.
3. Observe the colour.
Observations and Results:
Brick red color formation indicates sugar positive.
1.20. Reichert–Meissl Value of Milk Fat:
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
 Concentrated sodium hydroxide solution: 50 % (w /w) Dissolve Sodium Hydroxide in
equal wt of water and store solution in a bottle. Use clear solution free from deposit.
 Glass beads
 Dilute sulfuric acid solution: Approximately 1.0 N
 Sodium hydroxide solution: 0.1N solution in water, accurately standardised

25.  Phenolpthalein indicator: Dissolve 0.1 g of phenolphthalein in 100 ml of ethyl alcohol
 Ethyl alcohol: 90% by volume and neutral to phenolphthalein
Procedure:
Saponification of butter fat
1. Weigh accurately 5 ±0.1g of filtered oil or fat sample into a clean, dry, 300ml distilling
flask.
2. 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 21ºC.
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. Butyro refractive index of Ghee:
Principle:

26. 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 40ºC by circulation of hot water.
4. Take the reading at 40ºC.
2. CHEMICAL ANALYSIS OF MILK
2.1. Analysis of fat/SNF in milk:
Objective:
All the milk received at Rohtak Milk Plant is tested for its composition. On the basis of the fat
content present inside the milk, payment to the various agencies are made.
Gerber Method:
Procedure:
1. Transfer 10 ml of sulphuric acid into the butyrometer by means of automatic measure
taking care not to wet the neck of the butyrometer with the sulphuric acid.
2. Warm the sample to approximately 27O
C and mix thoroughly but do not shake it so
vigorously as to cause churning of the fat. Allow the sample to stand for 3-4 minutes after
mixing to allow air bubbles to escape, invert the sample bottle 3-4 times immediately
prior to taking milk for test.
3. Transfer 10.75 ml of sample into the butyrometer by using 10.75 ml milk pipette by
following the below mentioned procedure.

27. 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 ± 2O
C 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 ± 2O
C and allow the butyrometer to stand for not less than 3 minutes and
not more than 10 minutes and take down the reading.
2.2. Determination of SNF (Validated Method)

28. 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 40O
C to 45O
C 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 15.5O
C.
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% = -------------- + 0.20F + 0.29
4

29. 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 water-
bath.
4. After at least 30 minutes, remove the dish, wipe the bottom and transfer to a well
ventilated oven at 98 to 100O
C, 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

30. Total Solids, percent by weight = ------- X 100
W
Where,
w = weight in gram of the residue after drying, and
W = weight in gram of the prepared sample taken for test.
3. TESTING OF MILK
3.1. 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 370
C 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

31. 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. M.B.R.T Testing (Methylene Blue Reduction Test):
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. Take 10 ml of milk in a sterilized MBR tube.
2. Add 1 ml of MBR dye. Plug with a sterilized cork.
3. Invert the tube to mix the contents and incubate at 370C in a water bath.
4. Check the tube for de-coloration first after 10 minutes and subsequently every hour milk.
5. For pasteurized milk time should be having min 5 hrs. Whereas for raw milk time is 30min.
beyond this raw milk will be rejected.
3.3. Keeping Quality of Milk:
Procedure:
1. Take sample in sterilized bottle (150-200ml).
2. Keep in water bath/incubator at 37ºC.
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 15ºC.
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.

32. 3. Cool the dish and weigh.
Moisture % = Loss of weight × 100/weight of butter.
Curd + Salt testing (%)
1. After moisture percentage, add 25-30ml of petroleum ether (40-60ºC).
2. Mix it and then drain out the top fat layer.
3. Repeat twice with petroleum ether and again drain out the top most layer.
4. Dry the contents on the hot plate and then weigh.
5. Deduct it from the initial weight of the dish.
6. It will give the salt+curd%.
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.
Calculate titratable acidity percent (as lactic acid):
9 X N X V
Percent by weight = -------------
W
Where,
N = Normality of sodium hydroxide solution,
V = Volume of sodium hydroxide, and
W = Weight in gram of the sample.

33. Prepare ghee form butter and test the following
4.4. B.R. READING AT 40°C:
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 40°C with circulating water bath and take the reading.
3. Make correction if temperature is not 40°C.
4. Calculate B.R.Reading using the formula: R = R' + K (T' - T)
Where, R = B.R.Reading at 40°C.
R' = Reading at T'°C.
K = Constant 0.55 for butter oil.
T’ = Temperature at which reading R' is taken.
T = Specified temperature i.e. 40°C.
For table butter salt test is done as follows:
Procedure-
1. Weight accurately about 5g of the sample into the 250 ml conical flask.
2. Carefully add 100 ml of boiling distilled water.
3. Allow standing with occasional swirling for 5 to 10 minutes. After cooling to 50
to 55O
C (titration temperature),add 2 ml potassium chromate solution
4. Mix by swirling, add about 0.25 g of calcium carbonate and mix by swirling.
5. Titrate at 50 to 55O
C with standard silver nitrate solution while swirling
continuously, until the brownish color persists for half a minute.

34. 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
Where-
N = 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
5.1. 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:
Check colour and odour of the ghee. It should be white/ slight yellow on solidification and have
pleasant or good flavour.
5.3. Testing of Moisture content:
Hot air-oven method:
Procedure:
1. Weigh accurately about 10 gms. of properly mixed Ghee in a previously tared aluminium
dish.
2. Loosen the lid of the dish and heat in an oven at 105 ±1O
C for 1 hrs.

35. 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. Determination of FFA as Oleic Acid % by weight:
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

36. FFA as Oleic Acid = ----------------
W
V = Volume of Standard Sodium Hydroxide
N = Normality of Sodium Hydroxide
W = Weight in gram of the sample
V = Volume of Standard Sodium Hydroxide
N = Normality of Sodium Hydroxide
W = Weight in gram of the sample
5.5. Polenske Value of Ghee:
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. Wash the condenser twice with 15ml cold distilled water.
2. Pass each washing separation through filter paper and the funnel and discard the washing.
3. Wash the condenser thrice with 15ml neutralized ethanol.
4. Pass each washing through filter paper and the funnel.
5. Collect the solution in a conical flask.
6. Titrate against N/10 NaOH using phenolphthalein indicator.
7. Note the volume (C) of NaOH used.
8. Note the blank test tube reading as Dml.
POLENSKE VALUE: C – D
5.6. Acid Value of Ghee:
Procedure:

37. 1. Take 10gm ghee in a conical flask.
2. Add 50ml of 95% neutralized alcohol.
3. Add phenolphthalein indicator.
4. Heat to just boiling.
5. Shake the flask thoroughly.
6. Titrate with N/10 NaOH solution till pink colour appears.
7. Volume of 0.1 N NaOH solution used (Vml).
Acid value = V×2.82/weight of ghee
6. TESTING OF DAHI
6.1. Organoleptic testing: on the basis of smell, taste, flavor, texture etc.
6.2. 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. Test for total solids:
Procedure: Take 3-4 gm well mixed dahi in a pre-wt. aluminium dish. Put the dish in hot air
oven holding temp. at 100±2ºC 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

38. 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. Total Solids of paneer:
Procedure: Take 3-4 gm grated paneer in a pre-wt. aluminium dish. Put the dish in hot air
oven holding temp. at 100±2ºC 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 65ºC then cool and titrate with N/10 HCl and note the volume of HCl
consumed as Vml.

39. Acidity = 4-V /wt. of sample
8. TESTING OF SALTED LASSI
8.1. Organoleptic testing: on the basis of taste, smell and flavor.
8.2. Acidity:
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 = V×0.09/wt. of sample
8.3. Total Solids of salted Lassi:
Procedure: Take 3-4 well mixed lassi in a pre-wt. aluminium dish. Put the dish in hot air oven
holding temp. at 100±2ºC 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).

40. Hardness of water per litre (in ppm) = 20×Volume 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 10×10 cm to cover 900 square cm.

41. 3. Dip the swab back in liquid.
Testing:
1. Take out the swab rod and mix the solution thoroughly.
2. Prepare first dilution and transfer 1ml to SPC plate.
3. Plate 1ml directly from swab tube in second plate marked coliform.
10.5. Bacteriology of Water:
1. Collect water sample in a sterilize tube.
2. With a 2ml sterilize pipette transfer 1ml to SPC plate and another 1ml to coliform plate.
10.6. Bacteriology of Butter:
1. Warm and melt the butter in a sterilized container at 40-45ºC.
2. Take 2ml melted butter with a sterilized pipette and transfer 1ml each to plates marked
coliform and yeast and mould.
10.7. Pouring of media and Incubation:
1. Melt the media.
2. Pour 10-15 ml standard plate count agar for SPC plates and VRB agar for coliform plates.
3. In case of Y& M add 1ml str. Tartaric acid(10%) of media to lower the pH. And then pour
into Y&M plates.
4. After solidification incubate at 37ºC and Y&M plates at 30ºC.
5. Read counts SPC after 48 hrs. coliform after 24 hrs. and Y&M after 3 days.
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.

42. 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. Weighing of Raw milk.
2. Sampling and testing of raw milk.
3. Unloading the milk cans.
4. Cleaning of dump tank, cans and pipelines.
Whole milk Processing
1. Chilling of Raw milk: The raw milk obtained is initially chilled by chillers to
temperature below than 7ºC in order to prevent it from spoiling till the milk is
pasteurized.
2. Recombination and Reconstitution: Acc. To the needs of society the production of
skim milk varies, generally in summers due to large demand in comparison to the
production, in such cases the white butter and powdered milk produced in winters is
taken out from the cold storage to meet the demands. If the fat to be increased, then
desired amount of fat (white butter) is taken and added and mixed at 55-60ºC. The
mixture is then homogenized. While passing through the homogenizer the pressure is
maintained at 1000psi in initial stages and 500 psi at second stage. Then the product so
obtained can be added to milk or used as milk according to its fat content.
3. Standardization:
 The Fat and SNF of available milk must be checked, alongwith other quality tests.
 If required then amount of cream to be added to milk must be characterized.
 As milk get pasteurized in small fractions, then it must be sent to lab again for
checking of Fat and SNF content.
 If the results are acceptable only then milk is further pasteurized in bulk.
4. Pasteurization:
 Before running the pasteurizer the cream pasteurizer must be run at the temp. of
80±2ºC.
 When the cream pasteurizer speeds up then the milk is pasteurized at 72.5ºC for 15
seconds.
 When the cream is obtained from the cream separator, then cream paste is transferred
to the balance tank.
 Cream and skim milk are stored.

43.  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. ½
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 108-110ºCtill the product with mild flavor is obtained.
Process:
Butter is passed through boiling vat at 108ºC 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 35ºC to
40ºC. Cooling is important process for granulation of ghee. Ghee is then packed in polypack and
tins.

44. 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 80ºC and cooled at at 40ºC and inoculated with 1.3% of specific culture. It is
then filled in suitable plastic cups of the required capacity and incubated at 35-40ºC hrs. after
incubation dahi is stored at temperature around 5-10ºC.

45. 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 5-10ºC.

46. 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

47. 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.

48. CLEANING IN PLACE (CIP) SYSTEM
Containers and machines working on milk are subject to the gradual growth of bacteria
with the passage of time. So in order to ensure the proper processing of milk is done and
no bacteria passes to the processed milk the milk containers i.e. the silos and the plants
have to be cleaned after eight hours of use with milk. So in order to ensure proper cleaning
a proper CIP plant is required. This plant is used to clan the silos and the plants in their
own place. Further the CIP process is dependent on the type of the machine/container and
there are only slight variations to the general procedure.
General procedure is as follows:
1. Caustic cleaning:
 Flush the plant with soft water to remove the residual milk.
 Circulate caustic for 30 min. 9 strength 0.6-1.7, alkalinity (70-80ºC)
 Flush the caustic with soft water at 85-90ºC.
2. Acid cleaning:
 After caustic cleaning add nitric acid to maintain the acidity 0.5-0.8%
 Circulate the acid at 65-70ºC for 30 minutes.
 Caustic cleaning
 Repeat the above mentioned process of caustic cleaning and get the plant ready
for operation and flush the soft water after caustic to clean.
Cleanliness of prepack machines:
 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 80ºC.
Cleanliness of butter churner:
 Churner is first flushed with hot water (80-85ºC) and is then rotated upto1/3rd
of its speed for
15-20 minutes and then the water is removed.
 Then finally it is sterilized using steam and iodophore.
COMPARISION OF PRODUCTS WITH OTHER DAIRY INDUSTRIES

49. Product Portfolio
Key
Players
Condense
d
Milk/UHT
Ghe
e
Butte
r
Panee
r
Chees
e
Flavoure
d Milk
Milk
Powde
r
Ice
Crea
m
Whe
y
Milk
Food
Amul          
Mother
Dairy
         
Vita          
Nestle          
Heritage          
Verka          
Parag
Foods
         
Vidya          
Britanni
a
         
Individual Test - Butter
Brands Fat(%) Cholesterol(%)
Amul 80.30 88.46
Britannia 80.12 82.47
Vita 80.07 58.62
Verka 80.90 89.49
Mother Dairy 81.30 90.34
DMS Salt 80.12 97.09
DMS Plain 82.09 89.79
Parag 81.82 103.53
Sneha 82.60 81.86
Swastik 82.19 95.24

50. Individual Test - Milk (Full Cream)
Brands(100g
)
Energy(kcal) Fat(g) Carbohydrate(g
)
Protein(g) Calcium(mg)
Amul 86.6 6 5 3.1 108
Mother dairy 89 6.2 5 3.3 134
Vita 89 6.2 5.1 3.3 150
Nestle 61 3.4 4.7 3 110
Verka 88.6 6 5 3.3 125
Individual Test - Dahi
Brands Protien(%
)
Carbohydrate(
%)
Milk
Fat(%)
SNF(%) S.
Thermophilus(cfu/g
m)
Amul 3.79 5.68 3.12 10.46 15*10^3
Mother
Dairy
3.83 5.76 4.57 11.03 125*10^5
Vita 3.92 5.58 3.20 10.54 35*10^4
Nestle 3.95 5.84 3.16 10.16 95*10^5
Verka 3.90 5,73 3.13 10.71 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
)
Protien(g) Carbohydrate(g
)
Fat(g) Calcium(mg
)
Amul 289 14 2 25 480
Mother Dairy 309 18.5 2.5 25 485
Vita 300 18 3 23 480
Verka 300 18 3 23 470
Heritage 290 14 4 23 465

51. ACTIVITIES UNDERTAKEN AND EXPOSURE OF INDUSTRY
Activity 1 :- Determination of RM and B.R reading of different oils.
Introduction :- Adulteration of milk other additives resembling in physicochemical properties
can be done with vegetables oils, hydrogenated fats, animal fats and their blends have been
reported as adulterants in milk and milk products. Procedure for testing B.R and RM is same as
in case of milk fat.
Testing results of different oils :-
B.R R.M
Coconut oil 35.3 7.81
Mustard oil 59 0
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.

52. Activity 2 :- Analysis of detection point of adulterants by different reagents
STARCH
Introduction :- Starch added to increase the SNF. We use starch reagent to check starch
presence. This is qualitative test. By this testing we measure up to with strength of starch is
detected by this regent.
Procedure :- Add deferent quantity of starch to milk and make different strength of starch in
milk and follow the test procedure
Adulterant Strength Detection Colour
Starch 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% No
Interpretation :- Maximum level of detection is 0.05% of starch by starch reagent. Suppose we
have 1 kg of milk in that 0.5 gms of salt can be detected

53. 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 Strength Detection Colour
Urea 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% No
Interpretation :- Maximum level of detection is 0.05% of urea. Suppose we have 1 kg of milk
in that 0.5 gms of urea can be detected

54. 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 Strength Detection Colour
Starch 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% No
Interpretation :- Maximum level of detection is 0.05% of NaOH by starch reagent. Suppose we
have 1 kg of milk in that 0.5 gms of NaOH can be detected.

55. Activity 3 :- Effect of addition of NaOH and detergent in raw milk.
Introduction :- Here we see the effect addition NaOH and detergent (surf excel) of to the milk
and after this see the effect on milk where and how these two effect the milk properties. The
table shows the testing and results :-
Parameters Normal milk Milk(0.01% NaOH) Milk(0.3% detergent)
MBRT 24minutes 30minutes 32minutes
Neutralizer neg neg neg
Urea neg neg neg
Acidity 0.124% 0.090% 0.161%
pH 6.87 6.98 6.89
Sodium ion 448 530 528
Detergent neg neg neg
Fat 6.48 6.46 6.43
SNF 8.90 8.92 8.94
Protein 3.31 3.31 3.31
Lactose 4.73 4.73 4.73
TS 15.38 15.38 15.37
Activity 4 :- Effect of addition of urea to milk properties
Introduction :- Here we see the effect of urea addition to the milk and after this see the effect on
milk where and how these two effect the milk properties.The table shows the testing and results:-
Parameters Normal(controlled
)
0.01%
urea
0.05%
urea
0.1%
urea
0.2%
urea
MBRT 80min 85min 87hours 95min 105min
pH 6.74 6.68 6.61 6.59 6.5
Acidity 0.1% 0.11% 0.111% 0.118% 0.127%
Urea neg positive positive positive positive
Neutralizer neg neg neg neg neg
Salt neg neg neg neg neg
Sodium ion 391 393 393 393 399
Protein 2.88 2.90 2.94 2.97 3.06
SNF 8.17 8.17 8.22 8.25 8.34
Lactose 4.74 4.74 4.74 4.74 4.74
Urea(content
)
-0.024 -0.0020 0.04 0.0898 0.127

56. Activity 5 :- Effect of boiling on acidity of milk.
Introduction :-
Apparent or natural acidity which is due to citrates and phosphates present in the milk and
dissolved CO2 during the process of milking and thereafter.
Real acidity or developed acidity which is due to lactic acid produced by the action of bacteria
on lactose in milk.
Generally the acidity of milk means the total acidity (Natural + developed) or titratable acidity. It
is determine by titrating a know volume of milk with standard alkali to the point of an indicator
line phenolphthalein.
When we having any doubt of acidity in milk having little positive appearance of rosalic test in
that case we boil the milk and check the acidity. If the difference cross the 0.035% then we
interpret that some compounds are added in milk which effecting the titratable acidity of milk.
Results of activity are as followed:-
Samples Positive(0.02% NaOH) Normal milk
Without boiling 0.099% 0.144
With boiling 0.053% 0.141
Difference 0.043% 0.003%

57. Activity 6 :- Comparison of different types of market milk.
Introduction :- In market numbers of brand of liquid milk is present. We bought some samples
including one vender’s or can say open milk sample and analysis the quality parameters also the
standards are meeting or not as mentioned on the packets.
The results are as followed :-
Parameters VITA (Full Fat) Amul (Full Fat) Vender’s milk
Weight (500ml) 520.06 519.67 482.24
MBRT( min 5 hours) 6 hours 5.5 hours 3 hours
Fat ( min 6% ) 6.01 5.95 3.9
SNF( min 9%) 9.02 8.92 8.05
Protein (min 3.3%) 3.31 3.22 2.87
TS 15.03 14.84 11.95
Lactose ( 5.0 min) 5.20 5.00 4.50
Acidity(0.153% max) 0.124 0.140 0.089
Urea (negative) neg neg neg
Salt (negative) neg neg neg
Neutralizer(negative) neg neg neg
Sugar(negative) neg neg neg
Starch(negative) neg neg neg
Maltose(negative) neg neg neg
pH 6.8 6.8 6.8
Sodium Ion9550
max.)
520 467 339
B.R(40-43) 42.5 42.1 42
SPC(30000/ml max) 7000 11000 80000
Coliform( absent) Absent Absent 4600
PCT Neg Neg positive

58. 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:
 Releasing parameters: These parameters are required to be checked to decide whether to
accept the milk or not. If these parameters are found to be OK, only then the milk tankers
are released and unloading of milk into load cell is done. Some of releasing parameters
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.

59. 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
 VITAAnnul Performance report