MILK BATCH PROCESSING PROCEDURE

1. Fat content of the Expelled Raw milk sample want to be checked by laboratory.
2. After the fat checking, that milk quantity pump in to the standardizing tank.
3. According to the production requirement, add additives in to Additive standardizing
tank and mix well with hot water.
4. Then this mixture pump in to the above standardizing tank.
5. According to the required fat content (22%. 20%. 17%….etc.),Calculate required
volume of hot water(80’C) and pump in to the standardizing tank.
6. Prepared batch pump in to the mixing tank and mix well (5 minutes).
7. Get milk sample from above tank and check fat content.
8. If not matching with required fat content, want to be add necessary amount of water
or raw milk.
9. If it is matching with required fat that milk batch pass through the homogenizer
machine.(with pressure 250 bar)
10. Finally send it in to the buffer tank

Food Safety team leader :-……………………………………………….……………………………………………

Signature :-…………………………………………

Responsible person :-……………………………………………………………………………………………

Signature :-…………………………………………

Date :-…………………………………………

BIONESIA ORGANIC FOODS ISSUE NO

TITLE FILTER CLOTHES CLEANING PROCEDURE ISSUE DATE
SECTION D5 VIRGIN COCONUT OIL REVISION NO
 DOCUMENT NO REVISION DATE

MILK BATCH CANNING PROCEDURE

1. Before starting coconut milk filling process, want to be seam empty can and checking
its seaming parameters with standards.
2. Fill the filling storage tank with coconut milk.
3. Now open the milk In value in the filler machine
4. Check filling quantity (400mL, 200mL) of the filled can by weighing
5. Now switch on seamier machine and start to seam milk cans
6. Check seaming parameters with standards.
7. Turn on can washer
8. Turn on printer machine and insert the BATCH CODE given by production executive
and print on can body
9. All produced milk cans loading in to the retort trollies

Food Safety team leader :-……………………………………………….……………………………………………

Signature :-…………………………………………

Responsible person : - ……………………………………………………………………………………………

Signature :-…………………………………………

Date :-…………………………………………

BIONESIA ORGANIC FOODS ISSUE NO

TITLE FILTER CLOTHES CLEANING PROCEDURE ISSUE DATE
 SECTION D5 VIRGIN COCONUT OIL REVISION NO
DOCUMENT NO REVISION DATE

MILK CAN RETORTING PROCEDURE

1. Retort trollies enter in to the retorts.

2. Close and lock the door of retort.
3. Open the stem value in retort and feeding steam in to the retort until temperature up
to 112’C.
4. After reach temperature till 112’C, reduce inlet steam value (Ventiny value) and allow
to increase retort temperature.
5. Now get 125’C temperature.
6. After reaching temperature till 125’C, maintain that temperature 25 to 30 minutes.
7. After above process open the steam releasing value and zero inside pressure of the
retort.
8. After pressure reach zero, open the water inlet value and allow to fill retort from
water.
9. Allow to reduce temperature near 50’C.
10. Then release in side water.
11. Open main door of the retort move retort trolleys.
12. Every process steps note down on log sheets.

Food Safety team leader :-……………………………………………….……………………………………………

Signature :-…………………………………………

Responsible person : - ……………………………………………………………………………………………

Signature :-…………………………………………

Date :-…………………………………………
BIONESIA ORGANIC FOODS ISSUE NO
TITLE FILTER CLOTHES CLEANING PROCEDURE ISSUE DATE
 SECTION D5 VIRGIN COCONUT OIL REVISION NO
DOCUMENT NO REVISION DATE

MILK CAN LABELING PROCEDURE

1. All process want to be do according to allocation sheet

2. Enter the batch code to printer
3. Turn on and Labels feeding to the labelling machine
4. Feeding unlabeled cans to labeling machine
5. Check quality of labeling process
6. if it is not matching with standards, want to get necessary actions
7. If it is matching with standards, insert in to the boxes
8. Finally all milk can boxes palletizing according to the pallets numbers

Food Safety team leader :-……………………………………………….……………………………………………

Signature :-…………………………………………

Responsible person : - ……………………………………………………………………………………………

Signature :-…………………………………………

Date :-…………………………………………