This document provides information on the composition of cow and buffalo milk, as well as processes and standards for various dairy products produced at a dairy plant. Cow milk contains 4.0-4.5% fat and buffalo milk contains 6.5-7.0% fat. The plant produces fluid milk, lassi, paneer, dahi, ghee, and kheer. Paneer is made by heating, filtering, coagulating, pressing, and packaging milk into blocks. Dahi is made by standardizing, pasteurizing, cooling, inoculating, filling, sealing, and incubating milk. Ghee is produced by melting, cooking, filtering, clarifying, filling, and storing butter

1. NAME :- ANIL RANA UID NO. 16 MBA 1064

2. COMPOSITION OF MILK
CHARACTERISTIC COW MILK BUFFALO MILK
FAT 4.0 – 4.5 % 6.5 – 7.0 %
CARBOHYDRATES 4.5 % 4.7 %
SNF 8 – 8.5 % 8.5 – 9.0 %
PROTEINS 3.3 % 3.6 %
MINERALS 0.6 % 0.7 %
WATER 87 – 88 % 84 – 85 %

3. MILK
FLUID MILK
PACKING
GIVEN
PREFERNCE
LASSI
MILK CAKE
KHEER
DAHI
SURPLUS FAT
TABLE BUTTER
WHITE
BUTTER
GHEE
SKIM MILK
SKIM MILK
POWDER
PRODUCT FLOW

4. PANEER SECTION
COMPOSITIONAL & OTHER STANDARDS MAINTAINED :-
Equipment used are steam jacketed vat , trolleys , sealing machine , hoops , automatic
machine for processing.
• Cleaning of vat , hoops and muslin cloths is done manually , then they are sanitized with
0.5% teepol and hot water 55-60˚c
FAT NOT < 50% OF DRY MATER
BASIS
MOISTURE NOT > 70%
TEXTURE SOFT & SPONGY
TASTE & FLAVOR PLEASANT

5. FLOW DIAGRAM FOR PANEER MANUFACTURE
WHOLE MILK
HEATING (90˚c) for 15
min
FILTRATION(with clear
muslin cloth)
COAGULATION (1-2%
citric acid)
SEPARATION OF WHEY
HOPING
PRESSING
CUTTING INTO BLOCKS
DIPPED IN PASTEURIZED
AND CHLORINATED
CHILLED WATER (4-
10˚c/45-60 min )
CUT INTO PIECES AND
WEIGHING (200gm
manually)
PACKING IN POLYTHENE
SACHETS
STORAGE AT BUTTER
COLD STORE
DISPATCHING

6. DAHI SECTION
FAT 4-5%
PROTEIN 3.2-3.4%
ACIDITY 0.8-1.0%
TASTE CREAM - SOUR
FLAVOUR ACID
 This dairy plant follows the ISI standard of Dahi. Mostly it is manufactured every two
alternative days in flush seasons.
COMPOSITIONAL & OTHER STANDARDS MAINTAINED
Equipments used are steam jacketed vat , weighing balance , cans , incubation chamber ,
dahi packaging machine.

7. FLOW DIAGRAM FOR DAHI MANUFACTURE
MILK IS TAKEN IN
VAT FOR DAHI
PREPARATION
STANDARDIZATION
&
HOMOGENIZATION
PASTEURIZATION
(80-90˚c/15-30
min)
COOLING (37˚c)
INOCULATION
WITH LACTIC
CULTURE ( from
previous day Dahi )
FILLING BY PIPE
FILLER IN
POLYSTYRENE CUPS
SEALING THE CUPS
PUTTING 12 CUPS
IN EACH CARD
BOARD BOX
INCUBATION (
37˚c/1.5-2 Hr )
DAHI PREPARED
COOLING &
STORAGE (5˚c)
DISPATCH

8. GHEE SECTION
COMPOSITIONAL AND OTHER STANDARDS MAINTAINED :-
FLAVOUR & COLOR PLEASANT & WHITE OR YELLOW
MOISTURE MAX. 0.25%
F.F.A ( % oleic acid ) MAX. 0.03%
B.R reading at 40˚c 40 – 43
PEROXIDE VALUE MAX. 1
SEDIMENT absent
Equipment used are – Butter Melting Vat , Pre-stratification Tank , Ghee Boiler ,
Settling Tank , Filling / Storage Tank , Ghee Clarifier , Electronic Weighting Balance ,
Closure Punching Machine , Pouch Filling Machine .

9. OPERATING PARAMETERS
Pre-melting temp (˚c) 75 – 80
Cooking temp (˚c) 105 – 112
Batch time ( hr ) Max. 4
Steam pressure in kettle (kg/sq.cm.) 2
Filtration Falalin cloth
Clarification temp (˚c) 95+/-5
Setting time ( hr ) Min. 6
Ghee filling tank temp (˚c) 43+/-5
Ghee filling temp (˚c) 42+/-5 ˚c
After packaging the packed corrugated boxes are kept in granulation room for 24 hrs. Then the boxes are
transferred into storage room till dispatch .

10. LASSI
LASSI is a drink made of standardization milk with 50:50 dilutions with water.
Receiving milk
Standardization
(4.5% fat and
8.5%snf)
Heating of milk
85˚c/5min
Cooling down to
40˚c
Inoculation with
culture at 1% at
40˚c
Inoculation at
40˚c (till acidity
reach 0.67%)
Addition of
pasteurized
chilled water 2%
Breaking of
coagulum (acidity
0.54% )
Packaging
Cold storage less
than 5˚c

11. KHEER
KHEER is concentrated heat desiccated indigenous dairy product .
Taking milk
in double
jacketed
vat
Heating milk to
desirable
reached with
consistency with
continuous
stirring
Addition of
basmati rice in
boiling milk and
stirring
Heating it till
desired
consistency
reached with
stirring
Addition of sugar
Addition of
mixture of
sodium benzoate
and elaichi
powder
Stirring for some
time and filling in
cups (200gm)
Storing in
cold room
(below 8˚c)