Establishment of N.D.U.S.S. – 28th October, 1948
Establishment of industry – 1963
Type of milk procured – Mix milk
Mode of procurement – Milk cans and milk tankers
Number of societies – 526
Average procurement of milk per day – 79679 litres
Procurement Centres – Ramnagar, Kotabagh, Ramgarh, Bhimtaal, Betaalghat, Dhaari, Okhalkanda, Haldwani, Almora etc.
Number of retail sellers – 890
Certificates associated with the industry – Quality Management System (ISO 9001:2008) and Food Safety Management System (ISO 22000:2005)
Report on Industrial Training at UCDF (Aanchal Dairy)Siddharth Khanna
Establishment of N.D.U.S.S. – 28th October, 1948
Establishment of industry – 1963
Type of milk procured – Mix milk
Mode of procurement – Milk cans and milk tankers
Number of societies – 526
Average procurement of milk per day – 79679 litres
Procurement Centres – Ramnagar, Kotabagh, Ramgarh, Bhimtaal, Betaalghat, Dhaari, Okhalkanda, Haldwani, Almora etc.
Number of retail sellers – 890
Certificates associated with the industry – Quality Management System (ISO 9001:2008) and Food Safety Management System (ISO 22000:2005)
Value-Added Dairy Products. Milk and Milk Products. Production of Dairy Foods & Beverages
Milk is the most valuable protein food that widely consumed by people all over the world. The milk as a raw food is easily available on various dairy farms that are processed to the increases the variety of nutrients. The milk processing include the fluid milk production, cheese production, yogurt production, ice cream production to make the huge variety of milk products like cheese, butter, cream, skimmed milk, yogurt, toned milk or double toned milk and much more. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.
Processing of dairy products gives small-scale dairy producers higher cash incomes than selling raw milk and offers better opportunities to reach regional and urban markets. Milk processing can also help to deal with seasonal fluctuations in milk supply. The transformation of raw milk into processed milk and products can benefit entire communities by generating off-farm jobs in milk collection, transportation, processing and marketing.
See more
https://goo.gl/gm4HdP
https://goo.gl/Sf9rrw
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Milk Processing, Dairy Industry, Dairy Production and Products, Milk Processing & Dairy Products, Milk Processing Business, Milk Processing Plant, Dairy Processing Industry, How to Start a Dairy Milk Plant, Dairy Products in India, Milk and Milk Products (Dairy Products), Uses of Milk & Milk Products, Processing of Milk and Milk Products, Milk and Milk Products Processing Plant, Milk Processing and Dairy Products, Value-Added Processing of Milk, Value Added Dairy Products, Value Addition in Milk, Value-Added Dairy Processing, Value-Added Processing, Value Added Products from Milk in India, Dairy Processing in India, Dairy Foods & Beverages, Dairy Foods, What Products are Made from Milk? Dairy Product Manufacture, Production of Peanut Butter, Peanut Butter Manufacturing Unit, Peanut Processing, Peanut Butter Production Process Pdf, Small Scale Peanut Butter Production, Baby Cereal Food Manufacturing Industry, Baby Food Cereal Manufacturing Plant, Ice Candy Manufacturing Plant, Ice Cream & Ice Candy Manufacturing Plant, Ice Candy Production, Ice Candy Making Business, Production of Analogue Cheeses, Production of Processed Analogue Block Cheese, Production of Cheese Analogues, Production of Chocolate, How to Make Chocolate, Chocolate Making Process, Chocolate Manufacturing Process Pdf, Chocolate Production Process Flow Chart, Production of Ice Cream of Different Flavors, Ice Cream Production, Ice Cream Manufacturing
Dairy Industry in India had a long historical tradition..
World 2nd largest milk producer.
White revolution in 1975.
Asia produces 57% of the World’s total dairy production.
India produces 17% of the World’s total dairy production.
INDUSTRIAL ATTACHMENT at Aanchal Dairy N.D.U.S.S. LalkuanVikas Tiwari
MOTTO of Organisation: “of the people, by the people, for the people”
Uttarakhand Co-operative Dairy Federation Ltd:
Uttarakhand Co-operative Dairy Federation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand.
It was established in the year 2001, under registration no:555,Dated 12-03-2001, with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is "AANCHAL“.
The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000.
The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001.
dairy plant operations like Preparation of pasteurised milk, SMP, ETP or waste treatment in dairy plant. This is about concerned dairy plant OMFED, Odisha.
Report on Industrial Training at UCDF (Aanchal Dairy)Siddharth Khanna
Establishment of N.D.U.S.S. – 28th October, 1948
Establishment of industry – 1963
Type of milk procured – Mix milk
Mode of procurement – Milk cans and milk tankers
Number of societies – 526
Average procurement of milk per day – 79679 litres
Procurement Centres – Ramnagar, Kotabagh, Ramgarh, Bhimtaal, Betaalghat, Dhaari, Okhalkanda, Haldwani, Almora etc.
Number of retail sellers – 890
Certificates associated with the industry – Quality Management System (ISO 9001:2008) and Food Safety Management System (ISO 22000:2005)
Value-Added Dairy Products. Milk and Milk Products. Production of Dairy Foods & Beverages
Milk is the most valuable protein food that widely consumed by people all over the world. The milk as a raw food is easily available on various dairy farms that are processed to the increases the variety of nutrients. The milk processing include the fluid milk production, cheese production, yogurt production, ice cream production to make the huge variety of milk products like cheese, butter, cream, skimmed milk, yogurt, toned milk or double toned milk and much more. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.
Processing of dairy products gives small-scale dairy producers higher cash incomes than selling raw milk and offers better opportunities to reach regional and urban markets. Milk processing can also help to deal with seasonal fluctuations in milk supply. The transformation of raw milk into processed milk and products can benefit entire communities by generating off-farm jobs in milk collection, transportation, processing and marketing.
See more
https://goo.gl/gm4HdP
https://goo.gl/Sf9rrw
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Milk Processing, Dairy Industry, Dairy Production and Products, Milk Processing & Dairy Products, Milk Processing Business, Milk Processing Plant, Dairy Processing Industry, How to Start a Dairy Milk Plant, Dairy Products in India, Milk and Milk Products (Dairy Products), Uses of Milk & Milk Products, Processing of Milk and Milk Products, Milk and Milk Products Processing Plant, Milk Processing and Dairy Products, Value-Added Processing of Milk, Value Added Dairy Products, Value Addition in Milk, Value-Added Dairy Processing, Value-Added Processing, Value Added Products from Milk in India, Dairy Processing in India, Dairy Foods & Beverages, Dairy Foods, What Products are Made from Milk? Dairy Product Manufacture, Production of Peanut Butter, Peanut Butter Manufacturing Unit, Peanut Processing, Peanut Butter Production Process Pdf, Small Scale Peanut Butter Production, Baby Cereal Food Manufacturing Industry, Baby Food Cereal Manufacturing Plant, Ice Candy Manufacturing Plant, Ice Cream & Ice Candy Manufacturing Plant, Ice Candy Production, Ice Candy Making Business, Production of Analogue Cheeses, Production of Processed Analogue Block Cheese, Production of Cheese Analogues, Production of Chocolate, How to Make Chocolate, Chocolate Making Process, Chocolate Manufacturing Process Pdf, Chocolate Production Process Flow Chart, Production of Ice Cream of Different Flavors, Ice Cream Production, Ice Cream Manufacturing
Dairy Industry in India had a long historical tradition..
World 2nd largest milk producer.
White revolution in 1975.
Asia produces 57% of the World’s total dairy production.
India produces 17% of the World’s total dairy production.
INDUSTRIAL ATTACHMENT at Aanchal Dairy N.D.U.S.S. LalkuanVikas Tiwari
MOTTO of Organisation: “of the people, by the people, for the people”
Uttarakhand Co-operative Dairy Federation Ltd:
Uttarakhand Co-operative Dairy Federation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand.
It was established in the year 2001, under registration no:555,Dated 12-03-2001, with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is "AANCHAL“.
The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000.
The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001.
dairy plant operations like Preparation of pasteurised milk, SMP, ETP or waste treatment in dairy plant. This is about concerned dairy plant OMFED, Odisha.
This is my internship presentation which I had done at AMR dairy, Amreli. AMR dairy is milk processing industry, where I had learnt about different department such as CIP, ETP, Packing, Utility, etc. I had got an awesome experience from my internship.
a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
The milk processing plant is the unit where milk is processed according to customer demand. in this ppt you will find information regarding the milk processing unit instrument and process.
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
My internship was at Amr Dairy, Amreli . During my internship I had been rotated different departments as storage, production, utility, ETP, CIP, packing, transportation etc in two weeks, this movement and working provide a complete knowledge of Dairy production.
Milk Processing Plant Presentation for Better valuation for dairy FarmerAnandKumar1848
Mini Milk Processing Plants at Dairy Farms for better Value Addition” presentation for the dairy farmer for a better valuation of the farmer.
Techqu Group provide Completer Solution & Equipment For dairy Farmer To increases milk Production With Better Valuation
contact No- 09967783915, Email- info@techqu.co.in
In plant training at Amul Dudhmotisagar Dairy, DharuheraAbdul Rehman
Gives insight of dairy industry with primary steps of raw milk intake, processings (alongwith brief introduction to equipments), Packaging, Distribution, Safety and Hygiene regulations maintained during entire operations.
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
The organized sector processes an estimated 20% of the total milk output in India
Milk is processed and marketed by 170 Milk Producers’ Cooperative Unions
Dairy Sector Contributes 17% of the Country’s Total Expenditure on Food
Per capita milk consumption is around 276 g 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
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
This is my internship presentation which I had done at AMR dairy, Amreli. AMR dairy is milk processing industry, where I had learnt about different department such as CIP, ETP, Packing, Utility, etc. I had got an awesome experience from my internship.
a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
The milk processing plant is the unit where milk is processed according to customer demand. in this ppt you will find information regarding the milk processing unit instrument and process.
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
My internship was at Amr Dairy, Amreli . During my internship I had been rotated different departments as storage, production, utility, ETP, CIP, packing, transportation etc in two weeks, this movement and working provide a complete knowledge of Dairy production.
Milk Processing Plant Presentation for Better valuation for dairy FarmerAnandKumar1848
Mini Milk Processing Plants at Dairy Farms for better Value Addition” presentation for the dairy farmer for a better valuation of the farmer.
Techqu Group provide Completer Solution & Equipment For dairy Farmer To increases milk Production With Better Valuation
contact No- 09967783915, Email- info@techqu.co.in
In plant training at Amul Dudhmotisagar Dairy, DharuheraAbdul Rehman
Gives insight of dairy industry with primary steps of raw milk intake, processings (alongwith brief introduction to equipments), Packaging, Distribution, Safety and Hygiene regulations maintained during entire operations.
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
The organized sector processes an estimated 20% of the total milk output in India
Milk is processed and marketed by 170 Milk Producers’ Cooperative Unions
Dairy Sector Contributes 17% of the Country’s Total Expenditure on Food
Per capita milk consumption is around 276 g 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
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Milk
Composition of milk
physical properties of milk
Nutritive value of milk
Milk processing
Packaging of milk
Cream
Physico-chemical properties of cream
Butter
Process of butter making
In Tamil Nadu, Aavin is the first cooperative milk society dealing with milk and value-added products of milk. Aavin union is a Government union which was founded in the year 1958. Milk is procured from the Village level societies twice a day. The milk cost payment is made on the basis of a quality test which consists of Fat and Solid Non-fat content. Flowchart for processing of milk, quality testing of milk etc..
Cheese manufacturing technology by hrisikesh an saurabh.pptxSaurabhDas44
In this PPT you will find how the cheese manufacturing is done.
"Cheese means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures.
It shall not contain any ingredients not found in milk , except coagulating agents like Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight, annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2% by weight.
Wax used for covering the outer surface should not contain anything harmful to the health . Only permitted food colours may be used. Hard cheese shall contain not more than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of nicin.
"
"Cheese can be defined as a product made from the curd obtained from milk by coagulating the Casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious micro-organisms, from which part of the moisture has been removed by cutting, cooking and/or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperatures and humidities .
The Word Cheese comes from the Latin term “Caseus”.
"
"Preparation of Equipment:
Cleaning and Sanitization of Cheese making equipment and accessories.
These equipment and accessories should be sterilized just before use by contact with hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at least 2mins.
Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories should follow a system of daily efficient grading of all milk received. These are-
No off flavour milk should not be accepted in each can/tanker.
The appearance of the milk should be free from all extraneous matter.
Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk frequently.
Examining milk for bacteriophage, antibiotics and inhibitory substances.
"
"Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more (for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet and colour should not be mixed together before being added to the milk.
Renneting:
Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow, sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and pepsin(induces proteolysis).
The enzyme rennin is used for coagulation, aided by the starter activity."
Preparation of slice Cake with fortification of oats.food tech blog
Studyes on process for preparation of slice cake with fortification of oats.
objectives
mission of the program
introduction
manufacturing process of slice cake
Similar to Industrial Training at UCDF (Aanchal Dairy) (20)
Business participation in social and cultural affairs.Siddharth Khanna
1. Social and cultural environment in India
2. Business participation in social and cultural affairs.
3. Political and legal environment in India
4. Indian constitution - fundamental rights and directive principles and their influences on Indian business.
5. Centre-state relationships
Attending a job Interview for B1 and B2 Englsih learnersErika906060
It is a sample of an interview for a business english class for pre-intermediate and intermediate english students with emphasis on the speking ability.
Memorandum Of Association Constitution of Company.pptseri bangash
www.seribangash.com
A Memorandum of Association (MOA) is a legal document that outlines the fundamental principles and objectives upon which a company operates. It serves as the company's charter or constitution and defines the scope of its activities. Here's a detailed note on the MOA:
Contents of Memorandum of Association:
Name Clause: This clause states the name of the company, which should end with words like "Limited" or "Ltd." for a public limited company and "Private Limited" or "Pvt. Ltd." for a private limited company.
https://seribangash.com/article-of-association-is-legal-doc-of-company/
Registered Office Clause: It specifies the location where the company's registered office is situated. This office is where all official communications and notices are sent.
Objective Clause: This clause delineates the main objectives for which the company is formed. It's important to define these objectives clearly, as the company cannot undertake activities beyond those mentioned in this clause.
www.seribangash.com
Liability Clause: It outlines the extent of liability of the company's members. In the case of companies limited by shares, the liability of members is limited to the amount unpaid on their shares. For companies limited by guarantee, members' liability is limited to the amount they undertake to contribute if the company is wound up.
https://seribangash.com/promotors-is-person-conceived-formation-company/
Capital Clause: This clause specifies the authorized capital of the company, i.e., the maximum amount of share capital the company is authorized to issue. It also mentions the division of this capital into shares and their respective nominal value.
Association Clause: It simply states that the subscribers wish to form a company and agree to become members of it, in accordance with the terms of the MOA.
Importance of Memorandum of Association:
Legal Requirement: The MOA is a legal requirement for the formation of a company. It must be filed with the Registrar of Companies during the incorporation process.
Constitutional Document: It serves as the company's constitutional document, defining its scope, powers, and limitations.
Protection of Members: It protects the interests of the company's members by clearly defining the objectives and limiting their liability.
External Communication: It provides clarity to external parties, such as investors, creditors, and regulatory authorities, regarding the company's objectives and powers.
https://seribangash.com/difference-public-and-private-company-law/
Binding Authority: The company and its members are bound by the provisions of the MOA. Any action taken beyond its scope may be considered ultra vires (beyond the powers) of the company and therefore void.
Amendment of MOA:
While the MOA lays down the company's fundamental principles, it is not entirely immutable. It can be amended, but only under specific circumstances and in compliance with legal procedures. Amendments typically require shareholder
Explore our most comprehensive guide on lookback analysis at SafePaaS, covering access governance and how it can transform modern ERP audits. Browse now!
What are the main advantages of using HR recruiter services.pdfHumanResourceDimensi1
HR recruiter services offer top talents to companies according to their specific needs. They handle all recruitment tasks from job posting to onboarding and help companies concentrate on their business growth. With their expertise and years of experience, they streamline the hiring process and save time and resources for the company.
What is the TDS Return Filing Due Date for FY 2024-25.pdfseoforlegalpillers
It is crucial for the taxpayers to understand about the TDS Return Filing Due Date, so that they can fulfill your TDS obligations efficiently. Taxpayers can avoid penalties by sticking to the deadlines and by accurate filing of TDS. Timely filing of TDS will make sure about the availability of tax credits. You can also seek the professional guidance of experts like Legal Pillers for timely filing of the TDS Return.
Improving profitability for small businessBen Wann
In this comprehensive presentation, we will explore strategies and practical tips for enhancing profitability in small businesses. Tailored to meet the unique challenges faced by small enterprises, this session covers various aspects that directly impact the bottom line. Attendees will learn how to optimize operational efficiency, manage expenses, and increase revenue through innovative marketing and customer engagement techniques.
RMD24 | Retail media: hoe zet je dit in als je geen AH of Unilever bent? Heid...BBPMedia1
Grote partijen zijn al een tijdje onderweg met retail media. Ondertussen worden in dit domein ook de kansen zichtbaar voor andere spelers in de markt. Maar met die kansen ontstaan ook vragen: Zelf retail media worden of erop adverteren? In welke fase van de funnel past het en hoe integreer je het in een mediaplan? Wat is nu precies het verschil met marketplaces en Programmatic ads? In dit half uur beslechten we de dilemma's en krijg je antwoorden op wanneer het voor jou tijd is om de volgende stap te zetten.
RMD24 | Debunking the non-endemic revenue myth Marvin Vacquier Droop | First ...BBPMedia1
Marvin neemt je in deze presentatie mee in de voordelen van non-endemic advertising op retail media netwerken. Hij brengt ook de uitdagingen in beeld die de markt op dit moment heeft op het gebied van retail media voor niet-leveranciers.
Retail media wordt gezien als het nieuwe advertising-medium en ook mediabureaus richten massaal retail media-afdelingen op. Merken die niet in de betreffende winkel liggen staan ook nog niet in de rij om op de retail media netwerken te adverteren. Marvin belicht de uitdagingen die er zijn om echt aansluiting te vinden op die markt van non-endemic advertising.
Falcon stands out as a top-tier P2P Invoice Discounting platform in India, bridging esteemed blue-chip companies and eager investors. Our goal is to transform the investment landscape in India by establishing a comprehensive destination for borrowers and investors with diverse profiles and needs, all while minimizing risk. What sets Falcon apart is the elimination of intermediaries such as commercial banks and depository institutions, allowing investors to enjoy higher yields.
3.0 Project 2_ Developing My Brand Identity Kit.pptxtanyjahb
A personal brand exploration presentation summarizes an individual's unique qualities and goals, covering strengths, values, passions, and target audience. It helps individuals understand what makes them stand out, their desired image, and how they aim to achieve it.
Buy Verified PayPal Account | Buy Google 5 Star Reviewsusawebmarket
Buy Verified PayPal Account
Looking to buy verified PayPal accounts? Discover 7 expert tips for safely purchasing a verified PayPal account in 2024. Ensure security and reliability for your transactions.
PayPal Services Features-
🟢 Email Access
🟢 Bank Added
🟢 Card Verified
🟢 Full SSN Provided
🟢 Phone Number Access
🟢 Driving License Copy
🟢 Fasted Delivery
Client Satisfaction is Our First priority. Our services is very appropriate to buy. We assume that the first-rate way to purchase our offerings is to order on the website. If you have any worry in our cooperation usually You can order us on Skype or Telegram.
24/7 Hours Reply/Please Contact
usawebmarketEmail: support@usawebmarket.com
Skype: usawebmarket
Telegram: @usawebmarket
WhatsApp: +1(218) 203-5951
USA WEB MARKET is the Best Verified PayPal, Payoneer, Cash App, Skrill, Neteller, Stripe Account and SEO, SMM Service provider.100%Satisfection granted.100% replacement Granted.
Premium MEAN Stack Development Solutions for Modern BusinessesSynapseIndia
Stay ahead of the curve with our premium MEAN Stack Development Solutions. Our expert developers utilize MongoDB, Express.js, AngularJS, and Node.js to create modern and responsive web applications. Trust us for cutting-edge solutions that drive your business growth and success.
Know more: https://www.synapseindia.com/technology/mean-stack-development-company.html
Premium MEAN Stack Development Solutions for Modern Businesses
Industrial Training at UCDF (Aanchal Dairy)
1. INDUSTRIAL ATTACHMENT
(Horticulture Work Experience)
(HWE-101)
SUBMITTED TO: Er. Tejas A. Bhosale SUBMITTED BY: Siddharth Khanna
ID No.: 16039
COLLEGE OF HORTICULTURE BHARSAR
VCSG UTTARAKHAND UNIVERSITY OF HORTICULTURE
& FORESTRY
PAURI GARHWAL
1
5. • Establishment of N.D.U.S.S. – 28th October, 1948
• Establishment of industry – 1963
• Type of milk procured – Mix milk
• Mode of procurement – Milk cans and milk tankers
• Number of societies – 526
• Average procurement of milk per day – 79679 litres
• Procurement Centres – Ramnagar, Kotabagh, Ramgarh, Bhimtaal,
Betaalghat, Dhaari, Okhalkanda, Haldwani, Almora etc.
• Number of retail sellers – 890
• Certificates associated with the industry – Quality Management
System (ISO 9001:2008) and Food Safety Management System
(ISO 22000:2005)
A GLANCE ON DAIRY
5
7. Daily Activities.
• Collection of milk from nearby places and different societies.
• Milk is poured in dump tank.
• Milk testing is done for calculating Fat and S.N.F in milk by
taking samples.
• Then Pasteurization is done to kill the bacteria and other
microbes present in milk.
• Chilling is done at <5°C temperature for 1 hour with a
capacity of 10,000 liters milk/hr in ‘Plate chiller’.
• Then milk is packed in Polythene sachet.
• Several other milk products are also made.
7
8. PRODUCTS
Liquid Milk
Skimmed Milk
Double Tonned Milk
Tonned Milk
Standard Milk
Full Cream Milk
High Fat Milk
Products
Ghee
Butter
Coagulated Milk
Products
Paneer
Cultured Milk
Products
Dahi
Mattha
Other Milk Products
Khoa
8
10. • Payment to the societies - based on the Fat and SNF part of the milk
• Societies then distribute money to individual farmers
• Payment is made ₹35/litre of milk having 6% Fat and 9% SNF
• ₹280 is paid per kilogram of Fat and ₹186 is paid per kilogram of
SNF part in the milk
• Amount is paid on weekly basis in the bank accounts of societies
• Money can be withdrawn only when signature of both incharge and
field supervisor is present
PAYMENT TO THE SOCIETIES
10
22. • “Butter” means the fatty product derived exclusively from milk of
Cow and/or Buffalo
• With or without added common salt and starter cultures of harmless
lactic acid and/or flavour producing bacteria
• Pleasant taste and flavor, free from off flavor and rancidity
• May contain permitted food additives
Product Specifications
• Min. Fat% - 80%
• Max. Curd (SNF)% - 1.5%
• No added salt
• No added colour
2. BUTTER
22
23. Take Chilled and pre-
heated milk
Cream separation
Pasteurization of cream
(90+ 2 C) (CCP 1)
Ageing (15-16hrs.)
Churning
Packaging
Storage (<-10+ 2 C)
(CCP 2)
23
24. “Ghee” means the pure clarified fat derived from milk, curd, desi
(cooking) butter or from cream to which no colouring or preservative
has been added
3. GHEE (CLARIFIED BUTTER)
24
27. • “Paneer” means the product obtained from the cow or buffalo milk
or their combination and is made by coagulation with sour milk,
lactic acid or citric acid.
• Moisture – Not more than 70% (dry basis)
• Milk fat – Not less than 50% (dry basis)
4. PANEER
27
28. Raw chilled milk (<7
C)
Standardization
Heating (80+ 2 C)
(CCP 1)
Coagulation
Hooping
Pressing (45 min.)
Immersion in chilled
water (5 C/30 min.)
Packaging
Storage (<7 C) (CCP
2)
Heat sealing of Paneer packets.
28
30. • “Dahi” is the product obtained from pasteurized or boiled milk by
souring it naturally or otherwise, by a lactic acid culture
• May contain added cane sugar for sweetness.
• Shall have same minimum percentage of milk fat and milk solids.
5. DAHI
30
33. • This refers to desi buttermilk, which is the byproduct obtained when
churning curdled whole milk with crude indigenous devices for the
production of desi butter (makhhan)
• The only difference in the process
of chhach and mattha is that chhach
has no added ingredients in the
form of salt, zeera or black pepper
6. MATTHA / CHAACH
33
34. Standardized Toned Milk
in the double jacketed
vat
Heating (93+ 2 C)
(CCP 1)
Cooling (37+ 2 C)
Addition of culture (1%)
Incubation
(40+ 2 C/6hrs.)(CCP 2)
Adding pasteurized
chilled water (<7 C)
Homogenization
(1000psi)
Addition of Salt, Zeera &
Black Pepper
Packaging
Storage (<7 C) (CCP 3)
34
37. • Khoa is a coagulated product obtained from cow or buffalo milk, or a
combination thereof, by rapid drying
• The milk fat content should not be less than 20% of finished product
• The optimum moisture content should be 35-40% (danedar)
9. KHOA
37
43. • Leakage loss was 1.0 to 1.5 per cent in the polythene packs.
• Crate leakage was 0.1 per cent.
• Vehicles going to Bageswar (80-km from Almora) depicted leaking
problems higher than average due to friction in crates.
• There were two prominent seasons when demand supply fluctuations
were very prominent. From Oct- Jan, production was more and henceforth
supply was more but demand was less. Hence, excess milk was supplied
to Mother Dairy via NMG agreements at lower prices. This led to a crash in
procurement
prices from farmers and paved the way for farmers demotivation.
• From April to June, milk procurement decreased due to decline in
productivity but demand increased and rates started skyrocketing. Again,
this led to entrance of private players in the market for earning more profits
through the channel.
• The margins provided to the agents were not sufficient.
MARKETING RELATED PROBLEMS
43
45. Procedure
• Open the can of milk.
• Smell Immediately.
• Observe the appearance.
• Taste but do not swallow the milk.
• Check cleanliness of the can lid and milk can.
If everything is up to the mark the batch is passed.
1. ORGANOLEPTIC TESTS
45
46. Procedure
• Mix equal amounts of milk and 68% of ethanol solution in a test tube
(Usually 2ml each is taken).
• 68 % Ethanol solution is prepared from 68 ml 96% (absolute)
alcohol and 28 ml distilled water.
• Good quality of milk will show no coagulation, clotting or
precipitation, but it is necessary to look for small lumps.
2. ALCOHOL TEST
46
47. Procedure
• Boil small amount of milk in a test tube
• Clotting, coagulation or precipitation of milk shows the failure of the
test
• Heavy contamination in freshly drawn milk cannot be detected,
when the acidity is below 0.20-0.26% Lactic acid
3. CLOT ON BOILING (C.O.B)
TEST
47
48. Procedure
• Pour the preliminary prepared sample in the sample holder of the
analyzer
• Put the sample holder in the recess of the analyzer
• Press the enter button
• The analyzer sucks the milk, makes the measurement and returns
the milk in the waste liquid reservoir
4. LACTOSCAN
48
49. Procedure
• Measure 10 ml of the milk in the conical flask
• Add 1 drop of Phenolpthalein
• Add 0.1N Sodium Hydroxide from burette under continuous mixing,
until a faint pink colour appears
• Volume of Sodium Hydroxide solution consumed is used to express
the percentage of lactic acid
5. ACIDITY TEST
49
50. Procedure
• Add 10 ml sulphuric acid to the butyrometer followed by 10.94 or 11
ml of milk
• Add 1 ml of Amyl alcohol, insert stopper and shake the butyrometer
• Place the butyrometer in the water bath at 65ºC and keep it there
until a set is ready for centrifuging
• Spin for 5 minutes at 1100 rpm
• Remove the butyrometers from the centrifuge
• Put the butyrometers in a water bath maintained at 65ºC for 3 min.
before taking the reading
6. FAT DETERMINATION BY
GERBER METHOD
50
51. Procedure
• Mix the milk sample and pour it into a measuring cylinder
• Put the Lactometer and allow sinking slowly into the milk
• Read and record the last Lactometer degree (ºL) just above the
surface of the milk
• If the temperature of the milk is different from the calibration
temperature of the lactometer, calculate the temperature correction
• Calculate SNF and TS content of the milk with the help of lactometer
reading
7. SNF DETERMINATION BY
LACTOMETER TEST
51
52. • Different adulteration tests are performed only when procurement is done
from sources other than trusted societies
• Performed with the help of adulteration kit
• Different adulterants that can be identified are –
– Urea
– Ammonia
– Fertilizer
– Pond water
– Starch
– Sugar
– Glucose
– Salt
– Neutralizer
– Peroxide
– Maltose
8. Adulteration Tests
52
55. PREPARATION OF SOLUTIONS
Alkali Preparation
• 2.5 to 3 kilograms of Caustic is mixed with 700-800 litres of
potable water
Acid Preparation
• 35-40 litres of Nitric Acid are mixed with 700-800 litres of
potable water
55
56. TIMINGS OF CIP
Done before and after each batch of milk
processing
Done four times a day
Morning shift CIP involves cleaning of whole plant
and takes one hour
Other CIPs take half an hour each
Potable water treatment is done at the end of the
evening shift
56
57. METHODS OF CLEANING
EQUIPMENTS
1. For plate heat exchangers and pipes, solutions are
passed in a pre-defined manner using pumps
2. Silos are cleaned using Spray Balls located on the
upper side which sprinkles solutions under pressure
which cleans it thoroughly
57
58. 1. Milk cans are cleaned through can washer and rinsed thoroughly by
potable water
2. Cream separator, butter churner, raw milk dump tank, etc. are
dismantled and cleaned manually
MANUAL CLEANING OF
EQUIPMENTS
58
61. • Anaerobic Biological System is the mode of Effluent Treatment
being used in the dairy plant at Lalkuan
• Capacity of ETP is 20000 litres per day
E.T.P.
61
63. Waste water
Bar Screen
Fat, oil, grease
skimming tank
Equalization
Tank
Aeration Tank
Anaerobic
Lagoon Tank
Outlet
63
64. • Processing of milk and its products.
• Storage
• Quality control.
• Industrial management.
• Knowledge regarding manufacturing process of curd,
butter, paneer, pasteurized milk.
• It also gave me exposure to industrial world.
WHAT I LEARNT?
64