Mother Dairy in Kolkata produces and sells various dairy products like milk, yogurt, paneer and ghee. It ensures quality through various processes like pasteurization, homogenization and standardization during milk production. Several tests are conducted in the quality assurance lab to check for adulteration, nutrients, microbes and other specifications. These include organoleptic tests, acidity test, fat and SNF measurement, microbial count, moisture in paneer and various chemical analyses. Strict processes and quality checks help Mother Dairy provide safe and nutritious dairy products to consumers.
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.
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, cheese, yoghurt and other dairy products are good sources of the calcium adults need for healthy bones.
Usually health choice versions are available which are lower in fat, such as skimmed milk and low-fat cheese and fat-free yoghurt.
Keep an eye on the ingredients though, as sometimes a low fat choice may be higher in sugar.
Fat in milk also provides vitamins B2 and B12.
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.
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, cheese, yoghurt and other dairy products are good sources of the calcium adults need for healthy bones.
Usually health choice versions are available which are lower in fat, such as skimmed milk and low-fat cheese and fat-free yoghurt.
Keep an eye on the ingredients though, as sometimes a low fat choice may be higher in sugar.
Fat in milk also provides vitamins B2 and B12.
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)sunil meena
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic
as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
lecture about milk biosynthesis include the difference between
milk and colostrum and the anatomy of mammary gland. in addition the neuro-humoral reflex for milk secretion
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
What is ghee?
Types of ghee.
Properties of ghee.
Methods of ghee preparation,
Manufacturing of ghee.
Defects of ghee during manufacturing.
Adulteration of ghee.
Different brands of ghee.
Food value of ghee
Equipment used in ghee manufacturing.
Benefits of ghee.
Uses of ghee.
Packaging & storage of ghee.
dairy plant operations like Preparation of pasteurised milk, SMP, ETP or waste treatment in dairy plant. This is about concerned dairy plant OMFED, Odisha.
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
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.
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)sunil meena
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic
as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
lecture about milk biosynthesis include the difference between
milk and colostrum and the anatomy of mammary gland. in addition the neuro-humoral reflex for milk secretion
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
What is ghee?
Types of ghee.
Properties of ghee.
Methods of ghee preparation,
Manufacturing of ghee.
Defects of ghee during manufacturing.
Adulteration of ghee.
Different brands of ghee.
Food value of ghee
Equipment used in ghee manufacturing.
Benefits of ghee.
Uses of ghee.
Packaging & storage of ghee.
dairy plant operations like Preparation of pasteurised milk, SMP, ETP or waste treatment in dairy plant. This is about concerned dairy plant OMFED, Odisha.
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
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.
A Report based on a Market Research Intending to find out Product Market visibility, Availability and much more in terms of Retailers and customers' preferences.
This presentation is a collection of all the information required from the areas of operations. for example: facility layout, facility location, products and services, order winner and order qualifier, supply chain etc...
Yogurt is a dairy product produced through the fermentation of milk by specific bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. processing involves transforming milk through steps such as standardization, homogenization, pasteurization, and fermentation with specific lactic acid bacteria.
Paneer, a popular Indian cheese, is made by curdling milk with an acid, such as lemon juice or vinegar. Commercial paneer processing involves efficiency, automation, and adherence to strict hygiene and safety standards to meet the demands of the market.
Transforming Visions into Palate Perfection: Our engineering and design expertise redefine the landscape of the food industry. Stay tuned for insights, innovations, and success stories in this week's newsletter!
Food processing, composition of milk, microorganism present, Different type of adulteration test (sugar, starch, Salt, urea), biochemical test (organoleptic, clot on boiling, alcohol, lactometer, fat determination, protein determination), different type of pasteurization, processing, spray drying, Standards of PFA, FSSAI, BIS (profile and regulations) & non food application of milk.
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..
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
Biosafety is the prevention of large-scale loss of biological integrity, focusing both on ecology and human health. These prevention mechanisms include conduction of regular reviews of the biosafety in laboratory settings, as well as strict guidelines to follow. Biosafety also means safety from exposure to infectious agents.
Necessity
In order to avoid infection/biohazard to the laboratory personnel & the environment, biosafety levels are very important.
Medical writing is the activity of writing scientific documentation by someone who is a specialized writer (a medical writer) and is generally not one of the scientists or doctors whose research it was..
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
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Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
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Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
1. A
Project Reporton Dissertation
in
MOTHER DAIRY
Kolkata
Presented by:
Sukanya Halder
B.Tech/M.tech Dual Degree
Year- 5th
Roll Number - 1060070
KIIT SCHOOL OF BIOTECHNOLOGY
2. ◊ Introduction
◊ Vision and Mission
◊ Milk & Traditional Products
◊ Products Manufactured
◊ Product Specifications & Details
◊ Milk Process
◊ Milk Production System
◊ Manufacturing & Processing
◊ Quality Control
◊ Product Testing in QA Lab
◊ Tests Carried out in QA lab
◊ Test Result & Discussion
◊ Picture Gallery
◊ Bibliography
Presentation Flow
3. Introduction
MOTHER DAIRY CALCUTTA, a Government of West Bengal project, was started under
Operation Flood II of National Dairy Development Board . It was set up initially to cater to
the demand of the Kolkata urban agglomeration spread over the Kolkata Metropolitan area.
Mother Dairy is also reaching out to the consumers of other Districts. The commissioning
of the Dairy started in July 1978 and the first Distribution vehicle loaded with milk sachets
rolled out of the Dairy in the morning of 8th December 1978. Initially, the management of
Mother Dairy was looked after by the National Dairy Development Board .
Mother Dairy safeguards the interest of the rural milk producers by encouraging co-
operative movement & marketing the surplus milk available from the villages, thus helping
the milk producers to realize their own potential for organized endeavour & the creation of
more rural wealth in the shape of 'Anand Pattern' as profounder by Dr. V.Kurian , The Milk
Man of INDIA.
In November 1996 , the management of Mother Dairy was taken over by West Bengal
Cooperative Milk Producers’ Federation.
4. Vision And Mission
Vision – “Provide quality food and beverages to consumers at
affordable prices while ensuring fair returns to the producers.”
Mission – “Mother Dairy’s heritage is intrinsically linked to the
cooperative movement in India. With determination & pride
we will continue to serve our farmers, rural India & our
consumers. Our values reflect who we are & what we firmly
believe in.”
5. Milk
Conversion of Milk into Traditional
Indian Dairy Products
Cultured PrecipitationCondensed
Shrikhand
Ghee
Lassi
Misti Doi
Rabri
Kheer
Khoa
Paneer
Sandesh
Chhana
Rasgolla
Pantoda
Rasmalai
Barfi Pedha Kalakand Gulabjamun
13. Pasteurization
Kills all pathogenic bacteria present in the milk. Thus making it safe for
consumption
Homogenization
Improves palatability of milk
Standardisation
Maintain uniformity by raising or lowering fat and SNF (solid not fat)
percentage to desired levels
Clarification
Milk is spun at very high speed, removing all dust particles
Milk production system
14. Manufacturing of Sweet Yoghurt :-
Milk, powder, water and sugar are added in the vat
It is agitated
It is heated up to 90◦C
It is cooled to 45◦C
Culture and caramel is added
It is packaged
It is stored in incubator room at 43◦C for 4-5 hours
It is then transferred to cold room
It is dispatched
Manufacturing Process
15. Continued..
Manufacturing of probiotic yoghurt :-
Milk, powder and water are added in the vat
It is agitated
It is heated up to 90◦C
It is cooled to 45◦C
Culture is added
It is packaged
It is stored in incubator room at 43◦C for 4-5 hours
It is then transferred to cold room
It is dispatched
In case of probiotic
yoghurt commercial
cultures like DH-111
and YOLP are used
16. Continued..Manufacturing of flavored yoghurt :-
Milk, powder, water and sugar are added in the vat
It is agitated
It is heated up to 90◦C
It is cooled to 45◦C
Culture and flavor l is added
It is packaged
It is stored in incubator room at 43◦C for 4-5 hours
It is then transferred to cold room
It is dispatched
Amount of flavour
added:-
Green mango: 0.5%
Vanilla : 1%
Chocolate : 0.3%
Pineapple : 0.25%
17. Continued..
Manufacturing of mango flavored ghol :-
Curd water, salt and sugar are added in the vat
It is agitated
It is heated up to 90◦C
It is cooled to 10-15◦C
Yoghurt and flavor is added
It is agitated and mixed properly
It is packaged and put in cold room
It is dispatched
18. Milk is heated at 90◦C
It is brought to 86◦C
Citric acid is added
Curdling of milk occurs and it is allowed to settle for 10 minutes
Agitation is given
Paneer water is drained
Paneer is put in hoof bar
It is compressed for 10 minutes at 4-6 kg pressure
It is then put in cold water at 7-8◦C for 2 hours for the paneer to solidify
Processing
Processing of Paneer :-
19. It is put in brine water solution for 1 hour to increase self life
It is kept in cold room overnight
It is cut into pieces(100gm, 250gm, 1kg and 5kg)
It is put into packets
Vacuum packaging is done
It is kept in cold store and is ready to be dispatched
Continued..
20. Milk is tested for adulterations and quality at the time of collection
The temperature is judiciously maintained less than 4°C always
No contamination by human hands takes place, since processes
are automated.
The trucks that deliver milk have specified guidelines
Travel time between collection and distribution points is always
less than 36 hours to ensure milk freshness.
Quality Control
21. Why is Testing Necessary ?
Milk testing and quality control is an essential component of any
milk processing industry whether small, medium or large scale.
Milk being made up of 87% water is prone to adulteration by
unscrupulous middlemen and unfaithful farm workers.
Moreover, its high nutritive value makes it an ideal medium for
the rapid multiplication of bacteria, particularly under unhygienic
production and storage at ambient temperatures.
Product Testing in QA Lab
22. Some Tests Carried out in QA Labs
Organoleptic Evaluation
Check taste and flavor of milk.
COB Test
Conduct COB test by taking about 2 ml milk in a test tube, boil on the flame of a spirit lamp
formation of clots in the test tube indicates COB positive milk and is unacceptable.
Acidity Test
Taking 10 ml milk in 10 ml conical flask. Titrate against N/10 NaOH using phenolphthalein
indicator to check acidity. Acidity above .153% is not acceptable.
Rosalic Acid Test
To 5 ml 60% alcoholic Rosalic acid in a test tube add 2 ml of milk . Rose red color
development indicates neutralizer presence in milk and formation of flakes indicates disturbed
salt balance.
23. Some Tests Carried out in QA Labs
Alcohol Test
Alcohol test is done to know the quality of milk. To 2 ml milk in a test tube add 2 ml 68%
alcohol. The presence of flakes indicates alcohol positive and such milk is rejected. The
alcohol test determines the susceptibility of milk to coagulation due to developed
acidity, salt unbalance or high albumen content.
FAT & SNF
Fat & SNF can be determined using Gerber’s method or using a Milcoscan.
SNF can also be determined using lactometer reading and Fat value and putting the
formula CLR/4 +Fat x .2 + .29
Milkoscan is the latest technology machine for scanning of milk and uses infra red rays
to analyze the milk for
• Fat
• Protein
• Lactose
• SNF
24. Continued…
Tests Carried out in QA Labs
Microbe Test
For testing the presence of microbe, plating method is done. In this process 1ml
of various sample (milk, yoghurt, ghol ,butter and paneer) is collected and its
dilution is prepared. Then it is plated according to the drop plate method. For
paneer 1gm paneer is grinded with sterile phosphate buffer and then its dilution
is prepared. Also for preparing dilutions of other samples sterile phosphate
buffer is used.
For plating two types of media is used :
•Violet Red Bile media- it is used to observe the coliform growth in the sample
•Milk agar media- it is used to determine the total plate count of the sample.
25. Continued…
Tests Carried out in QA Labs
Paneer Test
Appearance -- Shall be clear and free from dirt, surface discoloration and insect's
contamination. It shall not have any free moisture.
Flavour -- It shall have pleasant odour and characteristic mild acid flavour
Texture – It shall have a closely-knit smooth texture and spongy body.
Moisture
2 gm. shredded paneer is weighed in a dish. Mix with 4 ml hot distilled water with glass
rod. Wash off the particles on glass rod using 1 ml water. Mix the contents thoroughly.
Heat the dish at 100 + 2◦ C for 4 hrs. Cool in desiccators. Observe the final weight.
Calculation :
Moisture % = 100 (W1 - W2)
(W1 – W)
W1 = dish + sample before drying
W2 = dish + sample after drying
W = Mass of empty dish
26. Continued…
Tests Carried out in QA Labs
.
Lactometer Test
It is an instrument use to measure the SNF present in milk. In this process the lactometer is
dipped in milk n it shows the reading.
Calculation: SNF= (CLR/4) + .25f+ .44
CLR = Lactometer reading
f = % of fat
Lactometer Test
27. Details about some
Tests carried out in QA Labs
Tests for Free Fatty Acids
It is done to measure the % of Oleic Acid
10 gram ghee is taken
Neutralizer is prepared
Neutralizer are added to the ghee
It is kept at 50°C for 15 minutes with repeated shaking
It is then titrated with 0.1N NaOH
28. Continued..
Protein Test
10 ml Milk + .4ml Saturated potassium oxalate
Keep Undisturbed for 3 minutes
Titrate with NaOH
Then add Formalin solution (2ml)
Titrate with N/10 NaOH
29. Continued..
Acid Value Test for Butter
20 gram Butter + 90ml boiling water
Add Phenolphthalein about 1ml
Titrate it with NaOH
Calculation:2.28*V÷W
W: weight of the sample(20gm)
V: volume of NaOH used
Standard : 0.06 Maximum
30. Continued..
Gerber Test :-
5gm butter /10.75 ml milk is taken and to that 10 ml of Gerber sulfuric acid :( specific gravity
1.823) at 15-21c is added into Gerber Butyrometer
Add 1ml of iso amyl alcohol and insert the lock stopper grasp the test bottle at the graduated
column and shake it until the curd is completely digested.
Adjust temperature of the milk sample to 22-21C°.
Place them in a Gerber centrifuge close the cover and lock. After the required speed of1500
rpm centrifuge for 5 mint, stop the centrifuge.
Standard : 80 to 84%
Milk should be heated at 40°C and then brought to room temperature.
31. Continued..
MBR Test
10 ml Milk + 1ml Methylene Blue.
Put in water bath till the color becomes white.
Standard : If Milk quality is good then it will take 6-7 hours to discolour.
BR Test
Heat Butter till it forms Ghee/Heat ghee at 40◦C
Filter it and remove the residue
Put in Butyro Refractometer and take BR readings
Standard : 40 - 44 %
32. Continued..RM Value
It is done for both butter and ghee. In case of butter it is first heated to high temperature to
convert it into ghee and then the test is performed. It is used to measure the volatile fatty acid
present in the sample.
Standard: 21-28
5 gm. ghee/butter is taken
20gm of 98% glycerol is added
2 ml of 50% NaOH is added
Heated till it is clean
It is kept covered and cooled
33. Continued..
50ml diluted sulfuric acid is mixed
93 ml boiled water is added which was boiled for 15 minutes
3-4 glass balls were added to prevent the flask from blasting and it is heated
Then it is distilled by the process of distillation
Distilled fluid is collected for 1st 20 minutes
34. Continued..
The fluid is kept at 15◦C for 10 minutes
It is mixed and titrated with N/10 NaOH with 1 ml phenolphthalein as indicator
Calculation: Reading – (0.2)*1.1
Blank reading-- 0.2
Ammonia Test
5ml Milk + 1ml Nessler’s Reagent.
Standard : If yellow spot appears at the bottom, then it contains Ammonium Salt.
Test for presence of Urea
Take 2 ml milk in a test tube & add 2 ml DMAB solution and mix the contents.
Standard: Appearance of yellow color indicates the presence of urea making the
milk unacceptable.
35. Continued..
Phosphatase Test
The Phosphatase test is applied to dairy products to determine whether pasteurization was
properly and also to detect the possible addition of raw milk to pasteurized milk.
Pasteurization results in deactivation of Phosphatase enzyme.
1ml of Milk is taken
Substrate is added (5ml)
Put in water bath at 37 ± 1 °C for 2 hours
Standard: If yellow color, then Pasteurization not done properly.
If it is colorless, then Pasteurization done properly.
36. Continued..
Milk Powder Test
Milk powder is dissolved in water
It is centrifuge at 1100 rpm for 5 minutes
The sediment is observed
Standard: The layer of the sediment should not exceed 0.5 cm
37. Continued..
Homogenizing Efficiency Test
Take some milk and dilute it with water
Smear the milk on the slide
Cover it with cover slip
Smear it with cedar wood oil
Observe it under microscope
Standard: The size of the fat globule should not exceed 2 micron
38. Continued..
Salt Test
The salt used in the plant should be free from iodine. So to test this some amount of
freshly prepared starch solution is added to the salt. If blue-black appears then it is
rejected
Chlorine Test
1ml chlorine + 10ml glacial acetic acid + 2gm potassium iodide
Keep in dark for 5 minutes
Titrate it with N/10 Sodium Thiosulphate till it becomes straw yellow
Add 1ml starch
Titrate it with N/10 Sodium Thiosulphate till it becomes colorless
Calculation: Strength of chlorine at ppm= 3546*(1st reading - 2nd reading)
Standard: 40000 minimum
39. Continued..Caustic Strength Test
10 ml Caustic is taken
Add 2-4 drops of Phenolpthelin
Pink Color appears
Titrate with 2.5 Normal Sulphuric Acid until it becomes colourless
Standard: 0.7 to1.5
Specific Gravity Test for Caustic
Cool the caustic till 20◦ C
Immerse the hydrometer
Note the reading on hydrometer
Standard : 1.45
40. Hardness test
Take 10 ml water
Add 4 drops of ammonium buffer solution
Add 3-4 drops of Erichrone Black solution
Titrate it with N/50 EDTA till the color changes from purple to dark green and note the
reading.
pH Test :
It is done with the help of pH meter. Standard is 7-8.
Total Dissolved Solid Test (TDS)
it is done with TDS instrument which gives the reading directly.
The reading varies according to the sample.
Continued..Water Tests
41. Continued..
Milk Polypack Test
Thickness Test: It is done by dial thickness gauge. Standard is 49-50 microns.
Printing Test: Print should not come out on a cello tape when it is stuck and peeled out.
Width Test: The standard value is 323 (± 2) mm
Drop Test: It should be dropped 2m for 500ml and 1m for 1000 ml.
Milk Polypacks
42. Test Result And Discussion
Test Name Result And Discussion
COB TEST (Clot On Boli) Formation of clots in the sample indicates COB positive milk and is
unacceptable.
Generally milk from Midnapur district were sometimes COB
positive.
ACIDITY TEST Acidity above .153% is not acceptable
All milk samples have acidity below the given standard.
ROSALIC ACID TEST Rose red color development indicates neutralizer presence in milk
and formation of flakes indicates disturbed salt balance.
Peach color tends to deepen if caustic (neutralizer) is present
depending on the amount of caustic.
Generally all sample produce light peach color indicating the
presence of little amount of caustic in it, added to increase the self-
life
ALCOHOL TEST The presence of flakes indicates alcohol positive and such milk is
rejected. The alcohol test determines the susceptibility of milk to
coagulation due to developed acidity, salt unbalance or high
albumen content.
Majority of the samples tested were alcohol negative.
43. Test Result And Discussion
Test Name Result And Discussion
FAT & SNF TEST It is done either by Garber method or with the help of Milkoscan
Majority of the time the results were according to the standard, if it
was more or less than the standard then the batch were rejected.
MBRT TEST Milk with MBR time of less than 7 hours is unacceptable.
All the milk samples had MBR time of around 7 hours.
TEST FOR PRESENCE OF UREA Appearance of yellow color indicates the presence of urea making
the milk unacceptable.
Majority of the samples were Ammonia free.
PHOSPHATASE TEST Yellow color determines that pasteurization was not done properly.
Pasteurization results in inactivation of phosphatase enzyme.
All samples appeared colorless i.e. properly pasteurized.
MICROBE TEST Microbes were observed only on plates that were plated by Dahi
samples. Count of around 400 colonies (approx.) was accepted.
More than that were recorded and reported.
Generally all samples gave a colony count below the standard.
MOISTURE TEST FOR PANEER Differences of about 2gm were acceptable before and after drying.
e.g.: BNIL paneer weight around 16.7191 before drying and
14.7160 after drying. Therefore the diff is around 2gm
44. Test Result And Discussion
Test Name Result And Discussion
LACTOMETER TEST Standard for raw milk is around 30.
Generally though it never reached exact 30 but around or more than
28.5 is accepted.
e.g.: once milk from Midnapur was rejected as it was 26.75
TESTS FOR FREE FATTY ACIDS Standard is around or less than 3.0. It is the % of Oleic acid in ghee.
e.g. BLIN ghee has a value of 1.1844
PROTEIN TEST Standard is around 8.5%
Below that the sample is rejected. Ones milk from Haringhata was
rejected due to lower protein content around 6.2%.
ACID VALUE TEST FOR BUTTER Standard is 0.06%
All samples were around the given standard.
GERBER TEST Standard : 80-84%
Once milk pouch from BNIL was rejected as it had Gerber test
value of around 60%
BR TEST (Butyro Refractometer) Standard: 40-45%. Below or above that range that sample was
rejected.
No sample was rejected on the basis of this test.
45. Test Result And Discussion
Test Name Result And Discussion
RM VALUE Standard: 21-28%
No sample were rejected on the basis of this test.
AMMONIA TEST If yellow spot appears at the bottom, then it contains Ammonia.
Generally, rarely ammonia was found in the milk samples.
MILK POWDER TEST The layer of the sediment should not exceed 0.5 cm.
Generally on samples were rejected on the basis of this test.
HOMOGENISING EFFICIENCY
TEST
The size of the fat globule should not exceed 2 micron. It is used to
check the efficiency of homogenizer.
Once the fat globule size exceeded 2 micron due to fault in
homogenizer
SPECIFIC GRAVITY TEST FOR
CAUSTIC
Standard : 1.45
No samples were rejected.
WATER HARDNESS TEST Standard: .5ml
If the volume of EDTA is more than that then the sample is rejected.
Samples were rarely rejected.
46. Test Result And Discussion
Test Name Result And Discussion
WATER pH TEST Standard: 7-8
No samples were rejected
WATER TDS TEST
(Total Dissolved Solid)
Standard: 300(approx.)
No samples were rejected
SALT TEST Appearance of blue black color in the salt indicates the presence of
iodine and the sample is rejected.
No sample is rejected.
CHLORINE TEST Standard : 40000
More the strength better it is as it is used for CIP (Cleaning In
Place). Sample with less than 30000 is rejected and rejection is rare.
MILK POLYPACK TEST Thickness Test: Standard is 49-50 microns.
Printing Test: Print should not come out on a cello tape when it is
stuck and peeled out.
Width Test: The standard value is 323 (± 2) mm
Drop Test: It should be dropped 2m for 500ml and 1m for 1000 ml.
No samples were rejected.
48. Some Photos of Instruments used in
QA Testing Department
Centrifuge MBRT
Lactometer
49. Some Photos of Instruments used in
QA Testing Department
Milkoscan Attached to Computer
50. Some Photos of Packaging Department
Polypack Packaging And Final
Packaging
51. Mother Dairy, Kolkata is committed to the
protection of environment by Prevention of
Pollution and Continual Improvement
in our processes and systems to
Improve Environmental Performance.
Minimize Waste generation
Conservation of resources
Use of renewable energy
Recycling & re-use
Environment and Safety:
Storage Area
52. o http://en.wikipedia.org/wiki/Mother_Dairy /Calcutta
o http://www.mannventures.com/mother-dairy-kolkata-
division.html
o http://www.motherdairy.com/MotherDairyPages/home.aspx
o http://www.motherdairy.com/MotherDairyPages/branddetailpag
e.aspx.html
o http://www.deccanherald.com/content/224908/mother-dairy-
expand-operations.html
o http://www.hrgms.com/news.html
Bibliography