BIOLOGY PROJECT NAME : INIYAN CAFASO CLASS : XII STANDARD SCHOOL : ST.

JOSEPHS MATRICULATION HIGHER SECONDARY SCHOOL REG. NO :

INTERNAL EXAMINER

PRINCIPAL

PROJECT REPORT PROJECT SUMMARY

TOPIC PLACE OF VISIT : : Visit to Dairy Farm Pacchapalayam Aavin Dairy Farm at Perur TIMING OF VISIT PURPOSE Regarding Processing of Milk : : 10 : 00 a.m. - 2 : 00 p.m.

To gather Informations

CONTENTS
Introduction Nature Of Work Pasteurization Homogenizer Solid Non Fat [ SNF ] Refrigerator plant Product Precaution while handling Conclusion

A Visit To Aavin Dairy Farm

Our Biology teacher arranged for a visit to Aavin Dairy Farm on 10/09/2013 which is at Pacchapalayam, Perur near Coimbatore. It was very useful and we gained more information about the manufacturing and processing of milk.

Introduction

Nature Of Work

The first method is CIP method which is the cleaning in process method that is followed in dairy farm. Then milk is boiled at 4C. This will arrest the growth of bacteria. Below 4.5C bacteria will grow enormously.

Pasteurization :

Pasteurization Method is used in Dairy Farm to protect the milk from Microbes. The milk is boiled upto 73C and then it is cooled to 4C. The continuous boiling and cooling of milk is called as Pasteurization. In this method all the harmful bacteria are destroyed. The water is cooled to 1C and it is added to milk. At this time all the viruses and bacteria are killed. During this process, the milk looses its chillness and the water gains chillness. In pasteurization plant, one plate is filled with water and another with the milk which is heated upto 90C.

Homogenizer :

The amount of fat particles can be measured using Homogenizer