The document summarizes an industrial visit to Ruby Food Products Pvt Ltd, which produces flavored milk products including Jigardanda, Rose, and Badam flavored milks, as well as fruit juices. The processing of almond flavored milk involves standardizing milk to certain fat and SNF levels, homogenizing, pasteurizing, adding almond essence and sugar, filling bottles, capping, retort sterilization, packaging in PET or PP containers, and labeling with required information.

1. INDUSTRIAL VISIT
RUBY FOOD PRODUCTS PVT LTD.
By
M.Vigneshwaran
II-B.Voc. Food processing
The Gandhigram Rural
Institute, Dindigul

2. PRODUCTS OF RUBY FOODS:
 Jigardanda(flavoured toned milk), Rose (flavoured double toned), Badam(flavoured double
toned)
 Nanari lemon juice, apple, mango juice.

3.  MILK:
SECRETION OF MAMMARY GLANDS OF MAMMALS ,ITS PRIMARY NATURAL
FUNCTION BEING NUTRITION OF THE YOUNG.
CONSTITUENTS OF MILK: SUGAR (LACTOSE)
PROTEIN (CASEIN AND WHEY)
FAT GLOBULES(TRIGLYCERIDES AND
PHOSPHOLIPIDS)
Flavoured milk:
It is a sweet dairy drink made with milk, sugar, food colourings and artificial or natural flavourings.
why ?

4. PROCESSING OF ALMOND FLAVOURED
MILK:
Milk bank
Reception
tested
organolepticall
y as well as in
laboratory

5. STANDARDIZATION :
Standardized
milk
Fat -4.5%
SNF-8.5%
Full cream milk
Fat -6.0%
SNF-9.0%
Toned milk
Fat -3.0%
SNF-9.0%

6. HOMOGENIZATION:

7. PASTEURIZATION:THE PROCESS OF PASTEURIZATION
INVOLVES HEATING MILK TO A CERTAIN TEMPERATURE,
HOLDING AT THAT TEMPERATURE FOR CERTAIN PERIOD OF
TIME AND THEN IMMEDIATELY COOLING TO BELOW 4°C. THIS IS
DONE MOST COMMONLY IN TWO METHODS
Batch pasteurization: 63
C for 30 mins
Continuous
pasteurization: 73 C for
15 seconds

9. ADDITION OF ESSENCE:
 Almond essence and sugar are added in the steam jet kettle.

10. Manual loading of bottles in the conveyor.

11. FILLING SECTION:
FILLING OF ALMOND (CRUSHED)
FILLING OF ALMOND FLAVOURED MILK BY ANTI DRIP
NOZZLES

12. CAPPING:
CAPS ARE PLACED MANUALLY OR AUTOMATICALLY AND
THE CAPS ARE ALIGNED AND PRESSED.

13. RETORT CHAMBER: RETORTS STERILIZE FOOD
AFTER IT IS SEALED IN A CONTAINER BY
STEAM OR OTHER HEATING METHODS.

14. PACKAGING:
 PET(Polyethylene terephthalate)
 very inert material
 Resistant to microorganisms
 Do not react with foods
 Recyclable and highly sustainable
 PP(Poly Propylene)
 Chemical resistance acid or diluted bases don’t react readily with PP
 High heat resistance
 Recyclable

15. LABEL AND ADHESIVE:
Name of the food
Nutritional value
Batch code
Bar code
Manufactures name and address
Storage instruction
Opening instruction
Cooking instruction
Date mark(use by, best before)
FSSAI certification

16. THANKYOU