Mother Dairy Fruits and Vegetables Private Ltd is a subsidiary of the National Dairy Development Board set up in 1974 in Delhi. It has revenues of 4000 crore and employs 3000 people. The internship involved microbiological analysis of milk and milk products to test for aerobic plate count, coliform count, yeast and mold count, and more. Daily activities included sample analysis, temperature monitoring, and isolating pure bacterial cultures from samples to identify as Lactobacillus and Lactococci. One project showed ginger extract was effective at inhibiting the growth of Candida albicans.

1. Internship
Presentation
Kopal Mittal
113068
Company- Mother Dairy Fruits
and Vegetables Private Ltd

2. INTRODUCTION
 Set up in 1974 in Delhi under the Operation Flood Program.
 Subsidiary of NATIONAL DAIRY DEVLOPMENT BOARD
 Revenue:- 4000 crore
 Employee:- 3000
 Operational Regions:
 Delhi-NCR
 Uttar Pradesh
 Haryana
 Mumbai
 Saurashtra
 Andhra Pradesh

3. 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.”

4. MOTHER
DAIRY
PRODUCT

5. PRODUCT SPECFICATION
Full Cream Premium: Fat-
7% SNF-9.0% Cow Milk: Fat-3.5% SNF-8.5%
Standardised Milk: Fat-4.5%
SNF-8.5%
UTH Toned Milk: Fat-3%
SNF 8.5%

6. PRODUCT SPECFICATION
Double Toned: Fat-1.5%
SNF-9.0%
Toned Milk: Fat-3.0% SNF-8.5%
Full Cream: Fat-6.0% SNF-9.0% Skimmed Milk: Fat-<0.5% SNF-
8.7%

7. MILK PROCESS
RAW MILK
RECEPTION
HOMOGENISATIONPASTEURIZATION
STANDARDIZATIONCLARIFICATION
PROCESSED MILK DEEP CHILLING DISPATCH

9. PROJECT
MICROBIOLOGICAL ANALYSIS OF MILK AND MILK
PRODUCTS

10. DAILY
ACTIVITIES
 UV light burning record
 Weighing balance verification record
 Sample Receiving Record
 Sample analysis Record
 Fumigation Record/ fogging Record
 Waste Disposal Record
 Media Preparation Record
 Water Quality Record
 Environment monitoring
 Temperature Monitoring
 Humidity Record
 Incubator record
 LAF ,biosafety – pressure Monitoring
 Media sterilization
 Autoclave decontamination
 Autoclave sterilization- 15 min
 Autoclave validation

11. TEST PERFORMED
 Coliform Count
 Aerobic Plate Count
 Yeast and Mold Count
 Psychrophilic Count
 Psychotropic Count

12. Name of the Test Media Used Incubation
Temperature
Incubation Time
Aerobic Plate
Count
Plate Count Agar 30±1 3 days
Coliform Count Violet Red Bile
Agar
37±1 24 hours
Yeast and Mold
Count
Yeast Glucose
Chloramphenicol
Agar
25±1 3-5 days

13. Other Projects-Isolation of pure bacterial
Culture for Probiotic Curd
The samples were aseptically weighed and homogenized. From each sample, a
1:10 dilution was subsequently made using peptone water followed by making a
10 fold serial dilution. The 0.1 mL from each dilution was then sub cultured, in
duplicate, into the M 17 and MRS agars used for isolating LAB .
The MRS agar plates were incubated at 42, 35 and 30°C for 3 days, in order to
provide an optimal temperature for growing Thermophilic lactobacilli, mesophilic
lactobacilli and Leuconostoc, respectively.
M17 agar plates were also incubated aerobically at 30°C for 2 days, in order to
set up an optimal temperature for growing lactococci. To perform the total
counts, the higher dilutions were used. Colonies were randomly selected and
streak plating was then used to purify the strains which were subsequently kept
in two different conditions including at 4°C for MRS and M17 plates and at -20°C
for M17 and MRS broths supplemented by 20% glycerol for further use

14. RESULT
 The isolated colonies were Microscopically Differentiated using Gram Staining
Technique
 The isolated Bacteria was Gram Positive – Lactobacillus and Lactococci

15. Other Project- Antifungal Activity of
Ginger Extract
 Result- The ginger extract was effective in inhibiting the growth of Candida
albicanse. The positive control produced significantly sized inhibition zones
with Candida albicans, while the negative control produce no observable
zones. The inhibitory zone was measured with respect to the extract
concentration in 24 and 48 h. This assay showed that the inhibitory zone was
reduced while decreasing the concentration .

16. Key Learnings
1. Able to acquire, articulate, retain and apply specialized language and knowledge relevant to
microbiology.
2. Demonstrate competency in laboratory safety and in routine and specialized
3. microbiological laboratory skills applicable to microbiological research or clinical methods,
including accurately reporting observations and analysis.
4. Proficient in communicating scientific concepts, experimental results and analytical arguments
clearly and concisely, both verbally and in writing.
5. Students can describe and use new and existing methods and technologies in and out of the
laboratory setting.
6. Employ (Apply) the steps of the scientific method to conduct laboratory investigations.
7. Conduct laboratory investigations according to given experimental procedure, collect and
analyze resulting experimental data, and formulate valid conclusions based on the results.
8. Demonstrate fundamental knowledge of regulations that apply to food production.
9. Demonstrate a knowledge of food contaminants and resulting illnesses associated with their
ingestion.