Milk and milk products

1. PRESENTION ON MANUFACTURING PROCESS
OF DAIRY PPRODUCT
SUBMITTED TO :- MR.ASHWANI KUMAR SIR
SUBMITTED BY:-
NAME:- ABHAY
PRASAD
REG NO:- 2030079

2. CONTENT
S.N. TOPIC
1 INTRODUCTION
2 OBJECTIVE
3 MILK PROCESSING SECTION
4 CURD SECTION
5 PANNER SECTION
6 BUTTER SECTION
7 CENTRAL LAB
8 IMPLEMENTATION OF FOOD SAFETY PROCEDURES
9 CONCLUSION

3. INTRODUCTION ABOUT INDUSTRY
At PARAS DAIRY, RMRD is fully automated . There is a tanker balance having
weighing capacity of 100 tons. Raw milk is received only through the tanker.
PARAS’s history reflects back to 1960, when the procurement of milk started
with 60 Liters of milk. The only fundamental that worked right from day one is
the quality, which got reinforced everyday of progress. Ch. Ved Ram, the
founder and promoter of company is one of the connoisseurs in the dairy
farm industry. Ved Ram & Sons started as partnership company in April 1986.
The first unit was established in 1987 under company's name VRS Foods
Limited and since then it’s in tandem with the rapidly changing technology,
production units are well armed with the latest equipment.

4. CURRENT MILK PRODUCTION IN INDIA
SOURCE:-Ministry of Fisheries, Animal Husbandry &
Dairying(2021)
The evolution of the dairy sector in India
and the stellar role played by dairy
cooperatives since the launch of Operation
Flood form an integral part of the country’s
remarkable growth story after
Independence. Today, India is the largest
producer of milk in the world, contributing
23% of global milk production.

5. OBJECTIVE
• Ensure that the safety and quality of their raw milk will satisfy the
highest expectations of the food industry and consumers.
• Creating a flood of Milk by Increase production.
• Increase the incomes of the rural population.
• Provide milk to consumers at fair prices.

6. RAW MILK RECEPTION
Flow chart:- Registration of tanker at
gate
Tanker weigh bridge
Seal break/Dip recording
Plungering / Sampling
by Dock lab
Tanker unloading
Analysis of raw milk
Sieve filter
Raw milk silo (4°cֻׄׄ)

7. TYPES OF MILK
MANUFACRED IN
PARAS DAIRY
 FULL CREAM MILK
 TONNED MILK
 DOUBLE TONNED MILK
 COW MILK
 TEA SPEACIAL MILK

8.  TYPES OF MILK MANUFACTERED
 FULL CREAM MILK:-FCM is ideal for children. Its high fat content is a great source of
energy, which is essential during their active period of growth. It also contains
Calcium which strengthens and helps develop bones.
 TONNED MILK:- TM is a rich source of protein that provides all essential Amino
Acids for growth, development and maintenance. What's more its Calcium content
help in maintaining bone mass.
 DOUBLE TONED MILK:-DTM is the right source of proteins, calcium and important
minerals with very less fat content. It also compensates the need for additional
calcium supplements.
 TEA SPECIAL MILK:-Paras Presents TSM, Now make your mornings special with your
steaming cup of tea. You will feel fresh with each sip. And all this at an economical
budget.

9. PROCESS FLOW CHART FOR MILK
Raw chilled milk
Standardization
Taken in RMS
Tank
Filtration
Taken in VMST
Chilling
Taken in pms
Pasteurization Dispatch
Store below 4ׄ°c
Cratins
Packing

10. PANEER PRODUCTS AT PARAS (VRS
FOOD LTD.)
 FRESH PANNER:-Fresh Paneer lends a unique taste to each dish and
melts instantly in your mouth it is prepared from pure milk so that you get
the best quality
 PANNER MAKHNI:-Paneer makhni is specially formulated for the
preparation of Tandoori. It’s so soft that it instantly melts in the mouth. It’s
perfect shape makes the preparation of Delicious Tandoori Paneer Tikkas
easier.
 LOW FAT PANNER:- The low fat panner is a great recipe for weight
watchers which can be easily incorporated into vegetables and snacks.

11. PROCESS FLOW CHART OF PANNER
Raw chilled milk
Snf:fat-1.65:.170
Heating of milk
at 88-92ׄ°c
Milk taken in
intermediate
tank
Filter with duplex
filter
Filter through
muslin cloth
Bring down
temp. up to 72°c
Adding of citric
acid /GDL@1%
Filtration with
muslin cloth
Thawing of water
Depping curd in
past. Chilled
water
Pressing of curd
Taken in hops
Collected wet
curd
Cutting req.
pieces
Mixing
Dispatch
Confirm
Meatal
detector
Clod
storage<4°c
packaging

12. CURD SECTION
FILTRATION/
CHILING(4°C) Preheating(43+/-2°c)
Checking
ph(4.75to4.80)
Blast cold room
(-2to-3°c)
Inoculation tank
Pasteurization
(81+/-3c°)
Clarification/separati
on
Clod room storage
Culture
addition/mixing for
10 min
Transfer into
HMST(5°c)
Dispatch
Packing(43+/-2°c)
Pasteurization( 92+/-
3°c)
RAW MILK
Curd past. Storage
tank(5°c)
Transfer in incubation
room(43+/-2°c)

13. In the Plant there are three main labs:
 Dock Lab
 Quality Control (Q.C.) Lab
 Microbiological Lab

14. FUNCTION OF LAB
 DOCK LAB
1. Grading of incoming raw milk
2. Raw milk testing
3. Testing of outgoing pasteurized milk
4. Testing of processed milk stored in storage tank or
silo
5. Cream testing
6. Buttermilk testing
7. Standardization of fluid milk
8. Checking of strength of detergent in crate washer

15. QUALITY CONTROL LAB
1. Sensory evaluation of milk and milk products
2. Checking the composition of milk products
3. Hardness of water
4. Checking the quality of reagents, packaging materials, glass wares for testing
5. Checking efficiency of waste water treatment
6. Controlling the cleaning of dairy equipments as well as sanitation of plant.

16. MICROBIOLOGICAL LAB
1.Checking the bacteriological quality of various types of milk & milk products.
2.Determine the types and number of microflora in air , water& various dairy equipment's
pipelines.
3. Testing of keeping of milk & milk products.

17.  CHACH
 Chach also called butter milk is a delicious, low fat and
refreshing drink that makes you feel satisfied and fresh.
Pars Butter Milk is high in potassium, vitamin B12,
calcium, riboflavin and is a good source of phosphorus.
 HEALTH BENEFIT FROM CHACH
• Fights Constipation.
• Prevents Dehydration.
• Provides Essential Vitamins and Nutrients.
• Rich in Calcium.
• Reduces Blood Pressure.

18.  PROCESS FLOW CHART
Standardization
Preheating(58to62°c)
Homogenization
Heating 90°c Cooling<4°c
Heating of milk
40to42°c
Transfer in culture vat
/adding of culture
Taken in storage tank Homogenization
Preheating
Mixing
Incubation( 40-42°c
Till pH attend 4.6to4.7)
Uniform mixing of
culture
Dispatch
Transfer to cold
room<5°c
Packing
Cooling<5°c
Toned milk

19.  BUTTER
 Butter is a dairy product made from the fat and protein components of churned
cream. It is a semi-solid emulsion at room temperature, consisting of approximately
80% butterfat. Butter is a high-energy food, containing approximately 715 calories
per 100 grams.

20.  Process flow chart of butter
Raw chilled
milk Separation
Dispatch
Cream
Inspection&
Testing
OK
Packing in
box
Transfer into hired
cold storage at min-
18°c
Cold storage
in house till
hardening
Pasteurized
cream
(82+/-2°c)
CBM
Butter
Remo
val of
butter
milk

21. IMPLEMENTATION OF FOOD SAFETY PROCEDURES IN
PARAS
PERSONAL HYGIENE
Personal service hygiene pertains to the practices related to the care and use of instruments used in the
administration of personal care services to people:
Personal hygiene practices include:
•Sufficient quantity of personnel protective equipment available for e.g. Hair cap, Nose mask, Shoe
cover, apron, lab coat etc.
•Hair caps and nose mask are made with fine gauge mesh or solid material to cover hairs.
•All hands washing facilities well equipped with sanitation solution, paper towel.
•All employee wear clean company provided uniform.
•Restricted the jewelry, glass bangle, chains and threads.
•Baseball type caps wear by employees.
•Restricted flash nails, nail paints.
•Personnel hygiene related records are maintained and on file.

22. C.I.P STATION
• CIP system means “Cleaning in place” on important operation in food or
dairy section to remove the adhere organic components through acid, alkali
and hot water to ensure prevention from micro-biological hazard.
 IMPORTANCE
 CIP system cleans the interior surface of pipelines, vessels, filters and
process equipment.
 Acid act as a solvent for fat particles adhered, which prevent the micro
bacterial growth.
 Alkali act as detergent and act on fat and sugar from pipeline.

23. 5 Steps CI
Pre rinse with normal water
↓
Caustic/lye (Strength [0.8-1.80%])
↓
Rinse with normal water till clean water comes out (68-75°C)
↓
Hot water circulation (sterilization) 80-100°C
↓
Rinse with normal water

24.  CONCLUSION
 Milk is a safe and nutritious food that should be harvested, processed
and handled properly. Identifying source of contaminants in food
production and processing, as well as implementing good production
practice, is very important for ensuring consumers’ health. As milk
leaves the cow, it is dominated by lactic acid bacteria. However, during
storage pathogenic bacteria introduced from the environment can cause
spoilage of raw milk.
 Dairy enterprises and small scale farmers should produce quality milk
at each production stage so that they will be profitable with attractive
price of their products and will be appreciated by the government for
their significant contribution towards minimizing the risk of food borne
illnesses.

25. REFERENCES
 Paras Dairy: https://www.parasdairy.com/index.php
 Review on milk and milk product safety, quality assurance and control
 https://www.researchgate.net/publication/324842001_Review_on_milk_and
_milk_product_safety_quality_assurance_and_control
 Introduction to Dairy Products
https://ecampusontario.pressbooks.pub/ingredients/chapter/introduction-
to-dairy-products/