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1. Maharashtra Animal and Fishery Sciences University ,
Nagpur
Student READY Experiential Learning
HANDS ON TRAINING
College of Dairy Technology, Udgir
Submitted By : SatyajeetVilasThongase
Submitted to : Dr S D kalyankar

2. Reception
• Received from: Nagargoje Dudh Udyog , Udgir
• Rate : 60rs/lit
• Time of reception: 11:00 pm
• Quantity: 40 lit
• Reception duration: 10 min.
• Sensory Testing: Appearance, Odour, Touch

3. Raw MilkTesting
Tests carried out:
Organoleptic Test
Fat Test
SNF Test
Acidity test
COB Test

4. Products Prepared

5. Peda
• Peda is one of the most popular indigenous sweet
• Prepared from Pindi Variety of khoa By addition of sugar
• As It Contain sugar and low moisture content it has better keeping Quality
than khoa
• Circular Slightly Flattened ball with low moisture content and white to
creamy white in colour and smooth texture.
• keeping quality : 5-7 days at room temp.

7. Method of Preparation
• Traditional method
• Preparation of Peda from Khoa

8. Milk
Continous khoa
Making Machine
Hot Khoa (60˚C)
Addition Of Sugar
(30 % of khoa)
Flvour And Other
Ingredients
Planetory
Mixture
Transferred
To Cold Room
Shapaing
Packaging
Storage

9. Quality Of Peda
• Chemical Quality Of Khoa depends on
• Type and Quality Of Milk
• Amount Of Sugar Added
• Method of Production
• Optional Ingredients and flavor Added
• Storage Conditions

10. Packaging And Shelf Life of Peda
Packaging : Generally packed In Paperboard Container lined with Parchment
Paper
Shelf Life : Generally Peda can be keep well for 5-7 days at room temp.

11. Cleaning
•