Project - Check the growth of Coliform in Dahi

Objective: To check the growth of Coliform and prepare a list of Good

Manufacturing Practices (GMPs)

Deliverables:
1. Maintain hygienic practices
2. More emphasis on filling area/section
3. Swabs of each critical part of m/c was taken and analyzed.
4. Communicated between the production and Quality
Department so that important decision to be taken promptly.

Assurance

Methodology Followed:
Dahi is fermented product prepared by inoculating culture in milk and
incubating it at some specific time temperature combination.
Production area of Dahi is located in 4 regions namely1. Processing
2. Filling and Packing
3. Hot room
4. Cold storage
Before filling of product, every part of filling machine is sterilized in steam
chest & then assembled in short time of starting filling operation.
Regarding other equipments, CIP is done for which separate CIP station is
located near the plant.
Flow Chart:

Fresh milk

MSK/SMC

Skimmed milk

Handling

Conveying

Mixing

Storage
Dosing
Dosing
Standardization

Filtration
Preheating
Homogenization

Pasteurization
Chilling
Storage Tank
Transfer to Inoculation tank
Heating to 44 C
Inoculation
Filtration

Filling & Sealing

Coding
Packing in Shippers
Transfer to Incubation Room
Transfer to Cold Room
DAHI
Significant Observations:

Plant is operated at its 50% capacity only.

Practicing hygiene at medium level can be increased to high level.
Cleaning of filling machine parts to be given little more attention.
Interference of personnel is more that can be minimised or
systematized.

Inference:

 Dahi plant is occupying less area & half of its occupied capacity also,
inspite of that problem of microbial contamination occurs. It is due to the
attribute of Dahi since it is the product in which growth of bacteria is
required but at controlled level.
The main causes of the growth of Coliform is due to:
1. Improper handling of cups or packaging material
2. Irregularity in washing hands before entering the filling area
3. Lack of awareness or training
Nestle has achieved victory in controlling the above parameters to the
greater extent but the problem can arrive anytime so care must be taken to
ensure the regularity.

Conclusion:
1. Controlled capacity
2. More stress on each activity very minutely
3. Emphasis on hands disinfestations by using suitable
concentration of chlorine solution
4. GMPs should be redefined or reformed & also implemented
properly