IN PLANT TRAINING REPORT

AT
Lucknow produces Co-operative milk union
Ltd Lucknow

FROM – SHUATS ALLAHABAD -211007

DURATION – 05th JANUARY TO 14th MAY 2018

SUBMITTED TO: - SUBMITTED BY: -

Prof.(Dr.) NEERAJ
H.O.D ,
(DEPARTMENT OF ANIMAL
HUSBANDRY &DAIRYING)
Mr. Sumit Gaur I.D. No. 14BSCHD027
Mr. Krishna Kant I.D. No. 14BSCHD058
Mr. Umesh Yadav I.D. No. 14BSCHD060
Mr. Divyakant I.D. No. 14BSCHD066
Mr. Arjun Kumar I.D. No. 14BSCHD067
Mr. Saurabh Tiwari I.D. No. 14BSCHD068

1
 CONTENTS
1. DAIRY INDUSTRY
2. MILK AND MILK PRODUCTS IN PARAG DAIRY
3. COMPOSITION OF MILK
4. MILK PROCESSING
5. FACTOR AFFECTING COMPOSITION OF MILK
6. WHAT IS HACCP?
7. EFFLUENT TREATMENT PLANT (ETP)
8. CLEAN IN PLACE (CIP)
9. BUTTER ANALYSIS
10. JUDGING AND GRADING OF MILK
11. REFRIGERATION SYSTEM
12. BOILER SECTION
13. QA AND QC TECHNIQUES IN DAIRY INDUSTRY
14. TESTING FOR ADULTRATION NEUTRILIZERS
15. WORK INSTRUCTION FOR RM VALEU
16. FLOW CHART OF MILK AND ITS PRODUCTS
17. DETECTION OF COLIFORM BACTERIA IN A MILK
18. BY SERIAL DILUTION TECHNIQUES
19. BIBLIOGRAPHY

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DAIRY INDUSTRY
The Indian dairy sector is different from other dairy producing countries as India places its
emphasis on both cattle and buffalo milk. Out of all bovine population in India, 40 percent are
indigenous cows, 46 percent are buffaloes and 14 percent are imported European or North
American cattle crossbreeds. Out of the nation’s total milk production, about 55 percent comes
from buffaloes, and the remainder from dairy cows (See Table 2 for India’s dairy product mix
and Table 3 for dairy livestock population by species). Traditionally, buffalo milk has been
preferred for its high milk fat content. However, as the organized sector procures more milk,
dairy cattle becoming more popular due to their increased yields and shorter dry periods.
There are some units given below :-
 Platform milk unit (RMRD).
 Pasteurization unit.
 Boiler unit.
 Refrigeration unit.
 Packing unit.
 Effluent treatment Plant.
PCDF was formed in 1962 with the aim to develop organized dairying in the State on
Cooperative lines PCDF's is a cohesive body that successfully does away with the exploitative
forces of years to years-the Middlemen.Therefore a direct link is established between the
producer and the ultimate consumer . This Apex Milk Cooperative draws its inherent strength
from the farmers committed participation , and injects corporate skills and dynamic
professionalism into what is fundamentally a traditional institution.Over the years PCDF has
expanded, diversified ,channelized into new areas , over new dimensions, onto new
challenges.Today it features prominently in the National Milk Grid,supplying Milk to Mother
Dairy for sale in Delhi.

Milk and milk products parag dairy

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of
nutrition for infant mammals (including humans who are breastfed) before they are able
to digest other types of food. Early-lactation milk contains colostrum, which carries the
mother's antibodies to its young and can reduce the risk of many diseases. It contains many other
nutrients[1] including protein and lactose. Interspecies consumption of milk is not uncommon,
particularly among humans, many of whom consume the milk of other mammals.

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1.milk
parag gold full cream pasteurized milk.

paragtaazapasturized milk

parag lite pasteurized milk.

paragflavoured milk.

2.Butter.

White butter.

table butter.

3.Pedha

4.RiceKheera., chhenaKheer.

5.Dahi (200m &100g sada&meedhadahi)

6.Paneer.

7.Mattha.

8.Chhach.

9.BesanLaddoo.

10.Ghee.

11.Kalakand.

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12.Rajbhog.

13.GulabJamun.

14.Rassogul

Fig . Milk

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COMPOSITION OF MILK

CONSTITUENTS COW MILK % BUFFALO

(APPROX) MILK
(APPROX)
Water 86.00% 84.00%

Total solids 13.00% 16.00%

Fat 5.00% 7.00%

Protien 3.40% 3.80%

Lactose 4.50% 4.50%

Ash 0.70% 0.78%

Minerals 0.7% 0.7%

MILK PROCESSING

The milk is heated and passed through steel pipes with the help of pasteurization process. The
next step is the homogenization that removes fat from the milk. Homogenizers are the way to do
efficient homogenization process.Even under fresh conditions ,freshly drawn milk may
contain about 400-600 bacteria/ml.

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1 .Grading Of Milk
Grade A milk, also called fluid grade milk, refers to milkproduced under sufficiently sanitary
conditions to qualify for fluid (beverage) consumption. ... More than 90% of all milk produced
nationally is Grade A, and much of the Grade A milk supply is used in
manufactured dairy products.

2. Chilling
Chilled milk is milk that has been cooled to a low temperature, preferably below 5 degree
Celcius. This helps in preserving the milk by controlling microbial growth and preventing
spoilage of the milk.Chilled milk is simply milk having temperature below 4 c.

3. Pasteurization
Definition :
Pasteurization is the process of heating milk up and then quickly cooling it down to eliminate certain
bacteria. For effective pasteurization, milk can be heated up to 145 degrees Fahrenheit for 30 minutes,
but this method isn't very common.
The most common method of pasteurization in the United States today is High Temperature Short
Time (HTST) pasteurization, which uses metal plates and hot water to raise milk temperatures to at
least 161° F for not less than 15 seconds, followed by rapid cooling.

Pasteurization Of Milk - Louis Pasteur: Father of Microbiology. French chemist Louis

Pasteur was the founder of microbiological sciences.

Purpose :
1. Purpose of Pasteurization. To increase milk safety for the consumer by destroying
disease causing microorganisms (pathogens) that may be present in milk.
2. To increase keeping the quality of milk products by destroying spoilage microorganisms
and enzymes that contribute to the reduced quality and shelf life of milk.

PASTEURIZATION REQUIRMENTS:
 Temperature and pasteurization time are very important factors which must be specified
precisely in relation to the quality of the milk and its shelf-life requirements. The
pasteurization temperature for homogenized, HTST pasteurized milk is usually 72 – 75
°C for 15 – 20 seconds.

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 .
 Pasteurization of milk, widely practiced in several countries, notably the United States,
requires temperatures of about 63° C (145° F) maintained for 30 minutes or, alternatively,
heating to a higher temperature, 72° C (162° F), and holding for 15 seconds (and yet
higher temperatures for shorter periods of time).
 Pasteurization or pasteurisation is a process that kills microbes (mainly bacteria) in
food and drink, such as milk, juice, canned food, and others. It was invented by French
scientist Louis Pasteur during the nineteenth century.
 Pasteurization also destroys beneficial bacteria found in raw milk. It kills the natural
enzymes and destroys the chemical make-up of calcium in raw milk. Calcium is vital to
the growth and health of children. Pasteurization has been implicated in everything
from allergies to heart disease to cancer.
 Pasteurization is the process of heating milk to destroy disease-causing microorganisms
and to increase shelf life.” It's also the same process that kills most of the awesome
nutrients and enzymes in the milk

PASTEURIZATION HAS DIFFERENT PARTS :-

 High Temperature, Short Time (HTST) method – This method requires that the milk be held at
161 degrees for 16 seconds.
 Ultra-Pasteurization (UP) – This is the type of pasteurization that you will most commonly see
on cartons of milk, half-and-half and heavy cream.
 This will retain the nutrients," Nair said.One can consume the milkdirectly without heating it.

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4.STANDARDIZATION:-

One process that some manufacturers use to produce a variety of dairy products is ultra-
filtration. This process involves putting the wholemilk through a very fine sieve which separates
various components of milk – fat, protein, lactose, vitamins and minerals.
There are three methods for standardization. These are batch, continuous and
automatic standardization. They all involve the separation of whole milk into skimmilk and
cream and then proceeding for blending the required quantities only. It is a process most
commonly used in the dairies.
Standardization of milk refers to the adjustment which means rising or lowering of fat and
solids not fat levels of milk.

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Sludge Drying beds:
This is basically a thermal drying process where thermal energy is provided to the sludge to
evaporate water. The process of drying sludge reduces volume of the product, making its storage,
transportation, packaging and retail easier

V-NOTCH Chamber:-
A v notch weir is simply a 'v notch' in a plate that is placed so that it obstructs an open channel
flow, causing the water to flow over the v notch. It is used to meter flow of water in the channel,
by measuring the head of water over the v notchcrest.

Cofficient of Discharge:-
In a nozzle or other constriction, the discharge coefficient (also known ascoefficient of
discharge) is the ratio of the actual discharge to the theoreticaldischarge, i.e., the ratio of the
mass flow rate at the discharge end of the nozzle to that of an ideal nozzle which expands an
identical working fluid from the

Discharge of the water can be calculated by formula –

Q = 8\15Cd\2g tan 0\2H^5\2m^3\day
Where.
Q = Discharge.
Cd =co-efficient of discharge =0.62
0=90
H=ht
STANDARD FOR ETP:-
1. Oil and grease =10mg per L.
2. pH=6.5-9.0
3. COD = 250mg per l.
4. Total suspended solids ( TSS) =100mg per l.

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CLEANING IN PLACE (CIP)
Cleaning In Place (CIP) system of cleaning the interior surface of pipelines,
vessels, filters, process equipment and associated things without
dismantling.Industries that require high level of hygiene rely on CIP and they
include dairy, beverage, brewing, pharmaceuticals, processed foods and cosmetics.

1. It reduces the possibility of contamination through human error.

2. Saves total cleaning cost and time.
3. Less damage to Equipment.

Saveral factor leading to success of CIP are as follow:

Proper temperature of cleaning solution.
Adequate velocity of cleaning solution.
Use of detergents designed specifically for recirculating cleaning.
CIP can beTwo type:
Manual CIP:
Manual CIP Units. I Application. Hygiene is an essential factor in the food processing, cosmetics
and pharmaceutical industries. Cleaning is considered another stage of the production process. In
the food- processing industry a defective cleaning causes contamination of the product and
affects its quality.

Automated CIP :
Clean-In-Place (CIP) systems are automated systems used to clean the interior surfaces of food
and beverage process pipes, processing vessels, tanks, spiral freezers, mixers, blenders,
homogenizers, roasters and associated fittings, without disassembling the process.

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 Procedure for HTST pasteurizer:
This is the most common form of pasteurization in the dairy industry. HTST (as it's known in the
industry) stands for High Temperature/Short Time. Basically, that means the milk is heated to a required
minimum temperature of 161°F for 15 seconds. Milk is pasteurized to kill any pathogenic bacteria that
may be present.

Procedure for milk storage trank:

Tanks in a dairy factory are used for a number of purposes. The sizes range from 150
000 litres for the silo tanks in the reception department down to approximately 100
litres for the smallest tanks.

Tanks can generally be divided into two main categories according to function:

 Storage tanks
 Process tanks

STORAGE TANKS

SILO TANKS
Silo tanks for milk reception belong to the storage category and have been described
in Chapter 5, Collection and reception of milk. They vary in size from 25 000 to about
150 000 litres and the wetted surfaces are made of stainless steel. They are often
placed outdoors to save on building costs.
In these cases, the tanks are insulated. They have a double shell with a minimum of 70
mm mineral wool insulation in between. The outer shell can be of stainless steel, but
for economic reasons, it is usually made of mild steel and coated with anti-corrosion
paint

12
Zoom

Fig. storage tank

INTERMEDIATE STORAGE TANKS

These tanks are used to store a product for a short time before it continues along the
line. They are used for buffer storage, to level out variations in flow. After heat
treatment and cooling, the milk is pumped to a buffer tank, and from there to filling. If
filling is interrupted, the processed milk is buffered in the tank, until operation can be
resumed. Similarly, milk from this tank can be used during a temporary processing
stoppage.

In storage tanks, with a capacity of 1 000 to 50 000 litres the inner shell is made of
stainless steel.

MIXING TANKS
As the name implies, these tanks, (Figure 6.9.4), are used for mixing different products and
for the admixture of ingredients to the product. The tanks may be of the insulated type or
have a single stainless steel shell. Equipment for temperature control may also be fitted.
Insulated tanks, with mineral wool between the inner and outer shells, have a jacket outside
the inner shell through which a heating/cooling medium is pumped. The jacket consists of
welded-on channels.

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BUTTER ANALYSIS:-
Standard Table of Butter
Fat-80% (min) &80.99%(Max)
Moisture -15.4% (min) & 16% (max)
Salt-3% Max
Curd-!% Max

Procedure
Wt of empty beaker =51.7534g
Wt of Butter sample = 10g
Total Wt =61.7534g

Moisture Analysis:
Heat and beaker with butter so as to remove moisture.
Cooling in desiccator.
Weighing again
Moisture cantent = wt before heating – wt after heating.
=(61.753-60.230g)
=1.5224g

Fat ananlysis:
Fat is the most important constituent of milk as it is used as a basis for fixing the purchase and
sale price of milk. It helps to detect adulteration like watering and skimming of milk.

The specific gravity of fat is 0.9 and that of acid milk mixtures is 1.43. This situation promotes
complete separation of fat when proper centrifugal force is applied.

Due to application of centrifugal force lighter substances (Butter fat) are thrown towards centre
and rest of serum portion that is heavier is thrown towards the pheriphen

Wt of Fat = wt after heating –wt after washing of ppt

=(60.2309-51.9344)g.

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=8.2965g
Salt analysis:-
endpoints with either indicator, and the adsorption of silver by protein, are pointed out as
important sources of error The direct titration of chloride in milk by modifications of Mohr's
method, with silver nitrate and with potassium chromate indicator, yields results which are so
erroneously high and variable that this method, even with a correction factor, is not considered
suitable for the accurate determination of chloride in milk. The direct titration method with
dichloro fluorescein indicator yields somewhat lower results, but results which are still
considered too high and erratic to be relied upon. Indistinct

Salt content = vol. of AgNO3 used up in titration

TECHNIQUES USED IN MILK TESTING AND QUALITY

CONTROL

Milk sampling

Accurate sampling is the first pre-requisite for fair and just quality control system. Liquid milk in
cans and bulk tanks should be thoroughly mixed to disperse the milk fat before a milk sample is
taken for any chemical control tests. Representative samples of packed products must be taken
for any investigation on quality. Plungers and dippers me used in sampling milk from milk cans.

Sampling milk for bacteriological testing

Sampling milk for bacteriological tests require a lot of care. Dippers used must have been
sterilised in an autoclave or pressure cooker for at least 15mm at 120° C before hand in order not
to contaminate the sample. On the spot sterilisation may be employed using 70% Alcohol swab
and flaming or scaling in hot steam or boiling water for 1 minute.

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 Fig. 1: Equipment used for taking milk samples

Common testing of milk.

Organoleptic tests
The organoleptic test permits rapid segregation of poor quality milk at the milk receiving
platform. No equipment is required, but the milk grader must have good sense of sight, smell and
taste. The result of the test is obtained instantly, and the cost of the test are low. Milk which
cannot be adequately judged organoleptically must be subjected to other more sensitive and
objective tests.

Procedure:

 Open a can of milk.

 Immediately smell the milk.
 Observe the appearance of the milk.
 If still unable to make a clear judgement, taste the milk, but do not swallow it. Spit the
milk sample into a bucket provided for that purpose or into a drain basin, flush with
water.
 Look at the can lid and the milk can to check cleanliness.

Judgement:
Abnormal smell and taste may be caused by:

 Atmospheric taint (e.g. barny/cowyodour).

 Physiological taints (hormonal imbalance, cows in late lactation- spontaneous rancidity).
 Bacterial taints.
 Chemical taints or discolouring.
 Advanced acidification (pH < 6.4

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 The Alcohol Test
The test is quick and simple. It is besed on instability of the proteins when the levels of acid
and/or rennet are increased and acted upon by the alcohol. Also increased levels of albumen
(colostrum milk) and salt concentrates (mastitis) results in a positive test.

Procedure:
The test is done by mixing equal amounts of milk and 68% of ethanol solution in a small bottle
or test tube. (68 % Ethanol solution is prepared from 68 mls96%(absolute) alcohol and 28 mls
distilled water). If the tested milk is of good quality, there will be no coagulation, clotting or
precipitation, but it is necessary to look for small lumps. The first clotting due to acid
development can first be seen at 0.21-0.23% Lactic acid. For routine testing 2 mls milk is mixed
with 2 mls 68% alcohol.

Fig. 3. Equipment used in alcohol test

The Alcohol-Alizarin test

The procedure for carrying out the test is the same as for alcohol test but this test is more
informative. Alizarin is a colour indicator changing colour according to the acidity. The Alcohol
Alizarin solution can be bought ready made or be prepared by adding 0.4 grammes alizarin
powder to 1 litre of 61% alcohol solution.

RESULTS OF THE TEST

Parameter Normal milk Slightly acid Acid milk Alkaline Milk

Milk
PH 6.6 – 6.7 6.4 – 6.6 6.3 or lower 6.8 or higher
Colour Red brown Yellowish- Yellowish Lilac
brown
Appearance of No coagulation No coagulation Coagulation * No coagulation
milk no lumps **

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Note:
Sour milk looks yellowish with small lumps or completely coagulated.

Alkaline milk looks like lilac and it may be mastitis milk. Clots and flakes too, indicate mastitis
milk.

Acidity test
Bacteria that normally develop in raw milk produce more or less of lactic acid. In the acidity test
the acid is neutralised with 0.1 N Sodium hydroxide and the amount of alkaline is measured.
From this, the percentage of lactic acid can be calculated. Fresh milk contains in this test also
"natural acidity" which is due to the natural ability to resist pH changes .The natural acidity of
milk is 0.16 - 0.18%. Figures higher than this signifies developed acidity due to the action of
bacteria on milk sugar.

Apparatus:

 A porcelain dish or small conical flask

 10 ml pipette, graduated
 1 ml pipette
 A Burette, 0.1 ml graduations
 A glass rod for stirring the milk in the dish
 A Phenophtalein indicator solution, 0.5%in 50% Alcohol
 N Sodium hydroxide solution.

Fig. 4. Apparatus used be acidity test

Procedure:

9 ml of the milk measured into the porcelain dish/conical flask,1 ml Phenopthalein is added and
then slowly from the burret, 0.1 N Sodium hydroxide under continuous mixing, until a faint pink
colour appears.

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The number of mls of Sodium hydroxide solution divided by 10 expresses the percentage of
lactic acid.

Curdy tests:

 Too lightly coloured or curdy fat column can be due to:

 Temperature at milk or acid or both too low.
 Acid too weak.
 Insufficient acid.
 Milk and acid not mixed thoroughly.

Charred tests:

 Darkened fat column containing black speck at the base is due to:
 Temperature of milk-acid mixture too high.
 Acid too strong.
 Milk and acid mixed too slowly.
 Too much acid used.
 Acid dropped through the milk.

The Lactometer test

Addition of water to milk can be a big problem where we have unfaithful farm workers, milk
transporters and greedy milk hawkers. A few farmers may also fall victim of this illegal practice.
Any buyer of milk should therefore assure himself/herself that the milk he/she purchases is
wholesome and has not been adulterated. Milk has a specific gravity. When its adultered with
water or other materials are added or both misdeeds are committed, the density of milk change
from its normal value to abnormal. The lactometer test is designed to detect the change in density
of such adulterated milk. Carried out together with the Gerber butterfat test, it enables the milk
processor to calculate the milk total solids (% TS ) and solids not fat (SNF). In normal milk SNF
should not be below 8.5% according to Kenya Standards(KBS No 05-l0:-1976).

Procedure:

Mix the milk sample gently and pour it gently into a measuring cylinder (300-500). Let the
Lactometer sink slowly into the milk. Read and record the last Lactometer degree (ºL) just above
the surface of the milk. If the temperature of the milk is different from the calibration
temperature (Calibration temperature may be=20 0C ) of the lactometer, calculate the
temperature correction. For each ºC above the calibration temperature add 0.2ºL; for each ºC
below calibration temperature subtract 0.2 ºL from the recorded lactometer reading.

EXAMPLE: Calibration temperature of lactometer 20ºC.

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 Fig 7. Equipment used for determination of milk density

Sample Milk Lactometer Correction True reading

temperature reading
No.1 17 ºC 30.6 ºL - 0.6 ºL 30.0 ºL
No.2 20 ºC 30.0 ºL Nil 30.0 ºL
No.3 23 ºC 29.4 ºL + 0.6 ºL 30.0 ºL

For the calculations, use lactometer degrees, and for the conversion to density write 1.0 in front
of the true lactometer reading ,i.e. 1.030 g/ml. Clever people may try to adulterate milk in such a
way that the lactometer cannot show the adulteration. But look to see if there is an unusual
sediment from the milk at the bottom of the milk can and taste to find out if the milk is too sweet
or salty to be normal. Samples of milk from individual cows often have lactometer reading
outside the range of average milk, while samples of milk from herds should have readings hear
the average milk, but wrong feeding, may result in low readings. Kenyan standards expects milk
to have specific gravity of 1.026 -1.032 g/ml which implies a Lactometer reading range of 26.0 -
32.0 ºL. If the reading is consistently lower than expected and the milk supplier disputes any
wrong doing arrange to take a genuine sample from the supplier (i.e. inspect milk right from
source).

.9 Freezing Point Determination

The freezing point of milk is regarded to be the most constant of all measurable properties of
milk. A small adulteration of milk with water will cause a detectable elevation of the freezing
point of milk from its normal values of -0.54ºC. Since the test is accurate and sensitive to added
water in milk, it is used to detect whether milk is of normal composition and adulterated.

20
Fig. A Cryoscope is used for determination of freezing point of milk.

QUALITY CONTROL OF PASTEURISED MILK

When milk is pasteurised at 63ºC for 30 min in batch pasteuriser or 72ºC for 15 seconds in heat
exchanger, continuous flow pasteurisers, ALL PATHOGENIC BACTERIA ARE
DESTROYED, there by rendering milk safe for human consumption. Simultaneously various
enzymes present in milk, and which might affect its flavour, are destroyed.

In order to determine whether or not milk has been adequately pasteurised, one of the enzymes
normally present in milk phosphatase, is measured. A negative phosphatase result indicates that
the enzyme and any pathogenic bacteria have been destroyed during pasteursation. If it is
positive, it means the pasteurisation process was inadequate and the milk may not be safe for
human consumption and will have a short shelf life.

 Test tubes
 5 mls pipettes
 1 ml pipettes
 l00 ml volumetric flask
 500 ml volumetric flask
 water bath at 37ºC

Note: All glassware must be rinsed, cleaned, rinsed in chromic acid solution and boiled in water
for 30 min.

Reagent:

Buffer solution:

Is mixed by 0.75g anhydrous sodium carbonate and l.75g Sodium bicarbonate in 500 ml distilled
water.

Buffer-substrate solution:

Place 0.l5 g of di-sodium paranitrophenylphosphate(the substrate)into a clean 100ml measuring

cylinder.

Add the buffer solution to make to 100 ml mark.

Store this buffer-substrate solution in a refrigerator and protected against light. It should not be
used after one week. Prepare a fresh stock.

Procedure:

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Pipette 5mls buffer-substrate solution into a test tube, stopper and warm the solution in the water
bath at 37ºC. Add to the test tube 1ml of the milk to be tested, stopper and mix well and place in
water bath at 37ºC. Prepare a blank sample from boiled milk of the same type as that undergoing
the test. Incubate both the test samples and the blank sample at 37ºC for 2hrs. After incubation,
remove the tubes and mix them thoroughly.

Place one sample against the blank in a Lovibond comparator" ALL PURPOSES" using
A.P.T.W. disc and rotate the disc until the colour of the test sample is matched and read the disc
number.

Interpretation:

Disc Reading after 2 hrs incubation at 37ºC Remarks

0-10 Properly pasteurized
10-18 Slightly under pasteurized
18-42 UNDER PASTEURISED
> 42 NOT PASTEURISED

JUDGING & GRANDING OF MILK

Judging refers to the act of evaluating the dairy product for its “Eating
quality” on the basis of various attributes. Grading refers to its
classification into different categories or grades. The eating quality of a
dairy product is generally determined by organoleptic/sensory tests,
which include all the five senses of sight, smell, taste,touch and sound.
Of these taste and smell are the most important in judging and grading.
There are various methods available for judging and grading of dairy
products. Some of the subjective tests based on organoleptic
examination such as flavour, taste etc. make use of the hedonic scale or
variation of it.

The following procedure should be followed for judging a product.

i) Sampling: Select a can of the product at random for examination.

22
Sequence of observations: Avoid undue agitation when transporting to
the laboratory. Place it on the table for examination in the same upright
position as before. Cut more than three fourths of the top of the can and
turn it back.Then examine in the following order.

ii) Appearance of the can: Look for signs of rust etc., both outside and
inside (when emptied).

iii) Appearance of the product: Examine uniformity of colour; look for

absence of lumps in condensed milk and cream layer/butter/particls/curd
in evaporated milk.

iv) Body and texture (viscosity): Observe whether the viscosity is high,
normal or low while pouring the contents into a beaker.

v) Sediment: Watch for presence or absence of sediment at the bottom

of the container when emptied.

vi) Flavour and odour: Note defects if any, by placing a small spoonful
of condensed milk or diluted evaporated milk (1:1 with distilled water)
on the tongue.

vii) Laboratory Tests: Take a sample aseptically and then test for fat,
total solids,bacteria, sugar, adulterants and preservatives.

iii. Requirements for High Grade Condensed milk and Evaporated

milk:The person who is judging the product should be familiar with the
desirable qualities of the product as well as the possible defects, which
may occur in both condensed milk and evaporated milk.

a) Condensed milk: It should have a clean, pleasant aroma, a

pronounced sweet taste, smooth and uniform body and texture and
uniform light colour, which should be yellow for cow milk and light
greenish white for buffalo milk.

23
b) Evaporated Milk: It should have mild pleasant flavour, a relatively
viscous body, uniformly smooth in texture and uniformcolour

Milk must be cooled from 98 degrees F. (37 degrees C.) to storage

temperature, typically about 38 degrees F., to preserve its quality. The
cooling process involves removing 56 BTUs of energy from each pound
of milk (27 kilojoule per kg). Typically, a refrigeration system does this
by using a special refrigerant fluid to remove heat from the milk and
“reject” the heat (usually) into the outside air.
The basic refrigeration system is made up of a refrigerated bulk tank, a
refrigeration compressor unit and an air-cooled condenser unit. There
are several technologies that can be added to the milk cooling systems
on dairy farms to reduce the refrigeration requirements or to capture
waste heat for pre-heating water

Fig. Refrigeration System in dairy industry

Refrigeration heat recovery (RHR) units will make a refrigeration system more efficient by
collecting heat that would normally be wasted to the air and using it for water heating. An RHR
unit captures heat from the system refrigerant and transfers it to water, preheating it before it
enters a water heater.

24
 Scroll compressors are 15 to 20% more efficient than traditional reciprocation compressors
yet have fewer moving parts and are only slightly more expensive than reciprocating
compressors. Scroll compressors have been used in the dairy industry with good results for
over 15 years. If you are purchasing a new bulk tank or replacing a failed reciprocating
compressor, you should specify that the compressors be a scroll type. The additional
investment is a modest cost for the improvement in efficiency.

 Well Water Precoolers are heat exchangers that use well water to cool the milk before it
reaches the bulk tank. Properly sized, they can reduce milk cooling costs by up to 60%,
assuming 55°F well water. Undersized water lines and water system capacity are the two
largest reasons that precoolers do not perform up to their potential. Caution: If an RHR unit
is being used on the dairy, an energy audit should be done, as precoolers and RHR units are
competing technologies. It is usually more cost effective to maximize water heating with an
RHR than precooler.

It is also important to keep a farm’s refrigeration system clean and well maintained. Dirty
coils or low refrigerant pressures will reduce efficiency and increase operating costs.
Many systems have a “watch glass” that can be used to determine if the refrigerant needs
to be recharged – if the fluid in the watch glass is bubbly instead of clear, it is time to call
your refrigeration technician and schedule a service.

25
BOILER SECTION IN DAIRY INDUSTRY
Boiler or more specifically steam boiler is an essential part of thermal power plant.
Definition of Boiler
Steam boiler or simply a boiler is basically a closed vessel into which water is heated
until the water is converted into steam at required pressure. This is most basic
definition of boiler.
Working Principle of Boiler
The basic working principle of boiler is very very simple and easy to understand.
The boiler is essentially a closed vessel inside which water is stored. Fuel (generally
coal) is bunt in a furnace and hot gasses are produced. These hot gasses come in
contact with water vessel where the heat of these hot gases transfer to the water and
consequently steam is produced in the boiler. Then this steam is piped to the turbine
of thermal power plant. There are many different types of boiler utilized for different
purposes like running a production unit, sanitizing some area, sterilizing equipment, to
warm up the surroundings etc.

FLOW CHART
LIGHT DIESEL OIL TANK (L.D.O)

OIL FILTER

ELECTRIC PRI HEATER 2 OF 3KWEACH

HEAT THE OIL AT 30 DEGREE

OIL PUMP

SELENOID VALVE WITH 3 NOZLLE

OIL FROM NOZLLE

ELECTRIC SPARK

26
 FIRE CATCH

FIRE TO FIRE TUBE

WATER IS HEATED AND STREAM FORMED

NOTE:- Blow down the safety valve for removing extra stream.

27
QUALITY CONTROL AND QUALITY
ASSURANCE TECHNIQUIES:

DIFINITION:
A QC aim is to identify and improve the defects. QA is the technique of managing
the quality. QC Means Action for executing the planned process. StatisticalTechnique used
on QA is known as Statistical Process Control (SPC.

Methods of detection of adulteration of

milk
Nature of Chemical / Name of Adulterant Purpose
Adulterants
Carbohydrate  To falsely increase the total
Sucrose, Glucose, Starch,
Maltodextrin solids
 To mask the addition of
water

Salts and fertilizers Urea,  To falsely increase the total

Ammonium
sulphate, NaCletc solids
 To mask the addition of
water

Neutralizers  To mask the increase of

NaOH, Na2CO3, NaHCO3
acidity and to prevent
coagulation of milk during
heating

Preservatives Hydrogen  Fraudulently elongate the

peroxide
formalin, boric acid etc shelf life of milk

Detergents Liquid detergents,

 To emulsify the

28
 washing powders etc extraneously added
fat/oil

Water Water, pond water  To increase the volume

of milk

Extraneous fat/oil Vegetable fat/oils/refined

 To increase/substitute fat
oil content

Miscellaneous Soya milk, cheese whey,

 To substitute milk with
synthetic milk cheaper milk like
ingredients

ADULTRATION OF MALTODAXTRIN

1.TAKE 20 ML MILK SAMPLE IN ABEAKE

2. HEAT &COAGULATE BY CONC. HCL

3. FILTER THROUGH ORDINARY FILTER PIPE AND COLLECT

4. ADD 2DROPS OF 1% IODINE

SOLUTION IN 2ML FILTRATE

5. MIX WELL

29
6. BROWN COLOUR SHOWS
MALTODEXTRIN PRESENCE

DETECTION OF DETERGENGT

DEFINITION:
Detergent shows their presence when a preparation of synthetic milk is
added to normal milk

PRINCIPLE OF METHOD
In the presence of alkali bromocresol purple produce strong violet color.

APPARATUS AND REAGENTS:

TEST TUBE, PIPETTE.

0.5 Bromocesol purple Blue dissolve 0.5bromocesol Purple distilled
water and volume made 100 ml with distilled water.

30
SAMPLING –As per prescribed sampling method.

Adulterant Procedure Observation Limit of

detection
(v/v)
(Sharma et
al. 2012)

Detergent A. Take 5 ml in a test tube and add Appearance of violet colour

0.1 ml 0.5% Bromocresol Purple indicates the presence of
(BCP) solution. detergent. Unadulterated milk
shows faint violet color.

B. Take 5 mL of milk sample into Relatively, more intense blue 0.0125%

a 15 mL test tube. Add 1 ml of
Methylene blue dye solution and
2 ml chloroform. Vortex the
contents for about 15 sec and
centrifuge at about 1100 rpm for
3 min.
color in lower layer indicates
presence of detergent in milk.
Relatively more intense blue
color in upper layer indicates
absence of detergent in milk.

Pulverized Take 10 ml milk sample in a test Appearance of pink color

soap tube. Add equal quantity of hot indicates presence of soap.
water to it, then add 1 – 2 drops of
phenolphthalein indicator.

ADULTERATION OF MILK FAT

Milk Detection of foreign fat adulterationSato et al (1990)Raw milk Fat, protein, lactose and
SNFTsenkova et al (1995)Milk Quality during milkingKawasakietal (2005)Cow's milk Fat,
protein, and casein Laporte and Paquin (1999) Raw milk Quantization of fat, protein and
lactoseSasic .

31
 THE PHYSICAL AND CHEMICAL CONSTANTS OF SOME
COMMON FATS ARE GIVEN BELOW –

FAT Refrative Saponifi Reicher Polensk Meltin BR

Index cation t Meissl e g Point Valu
No. No. e

Milk 14538-14578 210-233 28-31 1.1-2.0 30-41 30-40

Fat
Beef 14566-14596 194-200 1 1 42 -
Tallow
Coconut Oil 14477-14495 245-262 6x 15-20 20-25 -
Cotton Seed 146996-14718 192-196 1 - - -
Oil
Lard 14580-14620 193-200 1 1 36-45 -
Palm 14492— 243-255 4 7-12 23-30 -
14543
Peanut Oil 14620-14653 186-194 1 - - -

In order to check the adulteration of milk with and other fat or oil the
above constants serve a valuable tool.

32
DETECTION OF ADULTERATION OF ANIMAL BODY FAT
FAT:-
Milk fat is one of the most important dietary components for supplying nutrients.
The composition of milk fat is unique as it contains various bioactive components
like butyric acid, cis and transpalmitoleic acid, phytanic acid, conjugated linoleic
acid (CLA), alpha-linolenic acid (ALA) which are potentially identified as positive
predisposing factors for human health (Belury 2002; McBain et al. 1997; Parodi
1994). Butyric acid and linolenic acid are reported to have anticarcinogenic
properties

The detection of adulteration of ghee with animal body fat is one of the priority
areas of research in the field of food technology as only limited methods are
available for their detection

Materials and methods

Collection of Sample

Pure cow milk and pure buffalo milk were separately collected from their respective
pooled milk from the Institute Farm, Guru AngadDev Veterinary and Animal
Sciences University, Ludhiana, Punjab (India). The goat adipose tissues were
separately procured from the local slaughterhouse of Ludhiana, Punjab (India).

Preparation of sample

Pure ghee from cow milk and buffalo milk were prepared by employing direct cream
method (De 2012). The ghee thus obtained was subjected to filtration using four folds
of the filter paper to get clear ghee devoid of ghee residues. The two ghee vis-à-vis
pure cow ghee and pure buffalo ghee were mixed together in the ratio of 1:1 to get the
pure mixed ghee (PMG). The samples were stored in glass bottles (of Borosil make)
under refrigerated conditions (4–6 °C) until further use. Goat body fat (GBF) was
prepared from the adipose tissue procured from the local slaughter house by dry
rendering process at 152 ± 2 °C till the complete extraction of fat (Upadhyay et
al. 2014). For preparation of adulterated samples, GBF was spiked into PMG at a
level of 1, 3, 5, 10, 15 and 20% to make the binary system comprising of PMG and
SGBF. Infrared spectra were collected for each sample.
33
 FLOW CHART

HELD INCOMING TANKER FOR 30-40 MINUTES

CENTRIFUGE TOSEPRATE THE CREAM

MELT TO PREPARE GHEE

TAKE 1ML MILK IN TAST TUBE

ADD 15 ML OF ABF SOLUTION

KEEP THE TEST TUBE IN WATER BATH AT 300 C

FOR 3 HOURS

WHITE CLOTS IN TAST TUBE SHOWS THE PRESENCE OF

34
 ANIMAL BODY FAT

DETECTION OF ADDED SKIM MILK POWDER

Well, we have earlier posted about the adulteration in milk and how
they use shampoo to make Milk! Here we found some tests to identify
the adulterated milk. Though they seem a little chemistry lab
friendly tests, we are sharing it anyhow.
However here are a few easy tests you can do at home:
Milk slip test – Put a drop of milk on a polished vertical surface. If it
stops or flows slowly, leaving a white trail behind, it is pure milk. Milk
mixed with water or other agents will flow down immediately without a
trace.
Reduction test – Boil some milk on a slow heat while moving it with a
spoon till it becomes solid (khoya). Take it off the heat and wait for 2-3
hours. If the produced solid is oily, the milk is of good quality; if it’s not,
it means the milk is synthetic.

If the addition of nitric acid drop by drop into the test milk sample
results in the development of orange colour, it indicates the milk is
adulterated.

There are many methods known for detection of adulteration in milk

but the methods discussed below are simple but rapid and sensitive
methods to detect adulteration.
I. Detection of Neutralizers in milk

1) Rosalic acid test (Soda Test)

In milk neutralizers like hydrated lime, sodium hydroxide, sodium

carbonate or sodium bicarbonate are added which are generally
35
prohibited.

How to detect?

Take 5 ml of milk in a test tube and add 5 ml alcohol followed by 4-5

drops of rosalicacid. If the colour of milk changes to pinkish red, then it
is inferred that the milk is adulterated with sodium carbonate / sodium
bicarbonate and hence unfit for human consumption.

This test will be effective only if the neutralizers are present in milk. If
the added neutralizers are nullified by the developed acidity, then this
test will be negative. In that case, the alkaline condition of the milk for
the presence of soda ash has to be estimated.

How to proceed?

2) Take 20 ml of milk in a silica crucible and then the water is

evaporated and the contents are burnt in a muffle furnace. The ash is
dispersed in 10 ml distilled water and it
is titrated against decinormal (N/10) hydrochloric acid using
phenolphthalein as an indicator. If the titre value exceeds 1.2 ml, then it
is construed that the milk is adulterated with neutralizers.

36
 FLOW CHART

INCOMING TANKER HELD 30 MINUTES

ALITER OF MILK IS DRAWN FROM THE VALVE

CENTRIFUGE AT 1200 RPM FOR 5 MINUTES

DISCARD THE MILK AT THE TOP OF SEDIMENT

ADD1-2 DROPS OF AMMONIA FOLLOWED BY DROPS

OF CONC. NITRIC ACID TO SEDIMENT

MIX WELL TO KISSOLVE THE SEDIMENT COMPLETELY

ORANGE COLOUR SHOWS THE ADULTERATIONOF SNF

37
Test for detection of hydrogen peroxide
Take 5 ml milk in a test tube and then add 5 drops of
paraphenylenediamine and shake it well. Change of the colour of milk to
blue confirms that the milk is added with hydrogen peroxide.

Test for detection of formalin

Formalin (40%) is poisonous though it can preserve milk for a long

time.

How to detect?

Take 10 ml of milk in test tube and 5 ml of conc. sulphuric acid is added

on the sides of the test tube with out shaking. If a violet or blue ring
appears at the intersection of the two layers, then it shows the presence
of formalin.

Test for detection of sugar in milk

Generally sugar is mixed in the milk to increase the solids not fat content
of milk i.e. to increase the lactometer reading of milk, which was already
diluted with water.

How to detect?

Take 10 ml of milk in a test tube and add 5 ml of hydrochloric acid

along with 0.1 g of resorcinol. Then shake the test tube well and place
the test tube in a boiling water bath for 5 min. Appearance of
red colour indicates the presence of added sugar in milk.

Test for detection of starch

38
Addition of starch also increases the SNF content of milk. Apart from
the starch, wheat flour, arrowroot, rice flour are also added.

How to detect?

Take 3 ml milk in a test tube and boil it thoroughly. Then milk is cooled
to room temperature and added with 2 to 3 drops of 1% iodine solution.
Change of colour to blue indicates that the milk is adulterated with
starch.

Test for detection of glucose

Usually poor quality glucose is added to milk to increase

the lactometer reading. There are two tests available to detect the
adulteration of milk with glucose.

How to proceed?

1. Phosphomolybdic or Barford Test

Take 3 ml of milk in a test tube and add 3 ml Barford’s reagent and mix
it thoroughly. Then keep it in a boiling water bath for 3 min and then
cool it for 2 min by immersing in tap water with out disturbance. Then
add 1 ml of phosphomolybdic acid and shake. If blue colour is visible,
then glucose is present in the milk sample.

2. Diacetic test

Take a strip of diacetic strip and dip it in the milk for 30 sec to 1 min. If
the strip changes colour, then it shows that the sample of milk contains

39
glucose. If there is no change in the colour of the strip, then glucose is
absent. In this method the presence of glucose in milk can be quantified
by comparing the colour developed with the chart strip.

DETECTIONOF UREA IN MILK

Test for detection of urea

1. Urea is generally added in the preparation of synthetic milk to raise the SNF value.

Five ml of milk is mixed well with 5 ml paradimethyl amino benzaldehyde (16%). If the
solution turns yellow in colour, then the given sample of milk is added with urea.

2. Take 5 ml of milk in a test tube and add 0.2 ml of urease (20 mg / ml). Shake well at room
temperature and then add 0.1 ml of bromothymol blue solution (0.5%). Appearance of
blue colour after 10-15 min indicates the adulteration milk with urea.

Test for detection of salt

Addition of salt in milk is mainly resorted to with the aim of increasing the corrected lactometer reading.

How to detect?

Five ml of silver nitrate (0.8%) is taken in a test tube and added with 2 to 3 drops of 1% potassium
dichromate and 1 ml of milk and thoroughly mixed. If the contents of the test tube turn yellow in colour,
then milk contains salt in it. If it is chocolate coloured, then the milk is free from salt.

Test for detection of pulverized soap

Take 10 ml of milk in a test tube and dilute it with equal quantity of hot water and then add 1 – 2 drops of
phenolphthalein indicator. Development of pink colourindicates that the milk is adulterated with soap.

Detection of detergents in milk

Take 5 ml of milk in a test tube and add 0.1 ml of bromocresol purple solution. Appearance of
violet colour indicates the presence of detergent in milk. Unadulterated milk samples show a faint
violet colour.

40
Detection of water in milk

Though the adulteration of milk with water can be checked by lactometer reading, other
adulterations too affect the lactometer reading. Hence freezing point depression, recognized by AOAC, is
usually adopted.

DETECTION OF AMMONIUM PHASPHATE

Test for detection of ammonium sulphate

The presence of sulphate in milk increases the lactometer reading.

How to proceed?

5 ml of hot milk is taken in a test tube and added with a suitable acid for e.g. citricacid and the
whey thus separated is filtered. Collect the whey in another test tube and add 0.5 ml of 5%
barium chloride. Appearance of precipitate indicates the presence of ammonium sulphate in
milk.

DETECTION OF MINERAL OIL

A procedure for the determination of mineral oils in edible oil has been fully
developed. The procedure consists of using a sulphuric acid-impregnated silica gel
(SAISG) glass column to eliminate the fat matter. A chemical combustion of the
fatty acids takes place, while the mineral oils are not affected by the sulphuric acid.
The column is eluted with hexane using a vacuum pump and the final extract is
concentrated and analysed by gas chromatography (GC) with flame ionisation
detector (FID). The detection limit (LOD) and the quantification limit (LOQ) in
hexane were 0.07 and 0.21 μgg(-1) respectively and the LOQ in vegetable oil was
1 μg g(-1). Only a few minutes were necessary for sample treatment to have a
clean extract. The efficiency of the process, measured through the recoveries from
spiked samples of edible oil was higher than 95%. The procedure has been applied
to determine mineral oil in olive oil from the retailed market

41
1.SCOPE AND FIELD OF APPLICATION –This L1 described
a routine methods for detection mineral oil inraw milk.
2.VALIDATION -This is based on IS methods 548 with some
minor simplification.
3. PRINCIPAL OF THE METHODS
4.This method based on saponification
Soaps are sodium or potassium salts of long chain fatty acids. When triglycerides
in fat/oil react with aqueous NaOH or KOH, they are converted into soap and
glycerol. This is called alkaline hydrolysis of esters. Since this reaction leads to the
formation of soap, it is called the Saponificationprocess.

5.Apparatus and reagent

Flat bottom flask ,water bath, pipette
0.5 N Alcoholic potassium Hydra oxide: Dissolve 16 g of potassium
hydra oxide pallets in 16 ml of distilled water make the volume up to
500 ml with distilled rectified spirit.

6 .SAMLPLING:
As per described sampling methods-

Procedure-
Incoming milk tanker is held for 30-40 minutes cream layer separate
At the top of the milk is taken.Centrifuged & melt top prepare ghee.

42
Take 22ml of alcoholic potassium hydraoxide solution in a flat bottoms
Flask and 1ml of the sample of ghee prepared as above

Boil on a hot plate gently till the solution becomes clear and no oil
drops are noticed on the side of flask.

Take out flask from the hot carefully add 25ml of boiling
Distilled or dematerialized water along the side of flask. Keep on
shaking
The flask gently side to side during addition of the of water observe for
any change.
8.OBSERVATION:
White turbidity indicate the presence of mineral oil & the depth of
turbidity.
Shall indicate the percentage of mineral oil present in milk.

43
 DETECTION OF ADULTERATION OF OIL OR FAT

OIL AND FAT

HELD INCOMING TANKER FOR 30-40 MINUTES

CETRIFUGE TO SEPARATE CREAM

MELT TO PREPARE GHEE

PLACE A DROP OF FAT ON FRISM AT 40 DEGREE

READING 41-43 SHOWS NO ADULTERATION IN MILK FAT,

BELOW AND ABOVE 41-43 SHOWS ADULTERATION OF OTHER
FAT:

TESTING OF ACIDITY FOR GHEE

TAKE WEIGHT OF CONICAL FLASK

44
 ADD 10 GRAM GHEE IN IT

THEN ADD NEUTERALIZER(ETHYL ALCOHAL)

FOR DISSOLVING GHEE

TITRATE N/10 NaOH AND ADD PHENOLPHTHALEIN AS

INDICATOR

IF COLOUR CHANGE THEN STOP TITARATION

TAKE THE READING OF NaOH SOLUTION

45
FORMULA USED
ACIDITY OF GHEE=(2.82*[READING OF NaOH]/10

DETECTION OF MINERAL OIL

STANDARD OPERATING PROCEDURE FOR FLAVOURE

MILK

Pasteurized milk

Taken in pasteurized milk

Addiition of sugar (7 % of milk)

Filtration

Sugar syrup made in deferent tank or vessel heated up to 80*C &chilled

up to 7*C

Addition of colour& flavor

Testing in qc

46
 Packing (poly pack)

Stacked in milk crates

Store at 4*C

Testing in qc

Dispatch

PROCESS FLOW CHART FOR LIQUID MILK PACKING

Milk reception in can and tankers

Weighing

Unloading through online strains

Chilling

Raw milk storage tank

47
 Balance tank of pasteurizer

Recombination and pasteurization,separation sampling

And testing

Homogenization -------cream storage tank

Milk chiller

Pasteurized milk storage tank -------------- chiller

Pouch filling ----------------poly film

Sampling and testing

Crates -------------- crating

Cold storage (5*C when closed)

Dispatch

48
FLOW CHART FOR PASTEURIZED MILK
Raw milk reception

Sampling and testing

Preheating 35*C- 40*C

Filtration

Cooling (5* or below)

Standardization

Pasteurization

Homogenization

Storage

Packing
Marketing

49
FLOW CHART FOR PREPRATION OF BUTTER
Pasteurization cream

Storage tank

Loading of churner

Churning Remove of butter milk

Washing with pasteurized water

Pre – working

Unloading in trolleys

Packing in polythene liner &c .box, hardening in cold storage

Cutter

Moldin in square of 20/50 g

Packing

Storage

P
a
Dispatch
s
t
e 50
u
r
FLOW CHART FOR PREPRATION OF GHEE
Pasteurized cream milk

Churning

White butter in trolley /20 kg carton

Butter melting valt

Ghee kettle vat

Transferring to setting\tank (2hrs)

Clarification

Sampling and testing storage tank

Filtration

Ghee filling tank

Filling filling& soldering of tins

Polypack&cartooning

Storage
Dipatch

51
FLOW CHART FOR PREPPRATION OF PANEER
Raw chilled milk

Heating up to 85 degree centigrade &cooling up to 75 degree centigrade

Add coagulant @ 1.5 -1.6 %

Collect solids & transfer to hops drawing whey

Pressing for 5mins under 20 kg wt.

Immersing in pasteurized chilled water & cooling for 30mins (9-11 degree centigrade )

Cutting in slab & then in 100g/1000 pieces

C
Packing

C
Carting

C
Cold storage

C
Dispatch

52
FLOW CHART FOR PREPARATION OF PEDA

Raw chilled mixed milk

C
Heating of milk in pan by steam & stirring continously for making khoya

C
Cooling to room temperature, transfer to other pan

C
Addition of sugar in pan (85 of milk)

C
Cooling & storage at room temperature for 12 -15 hrs.
C

Addition of elaichi power in each batch of final mix

C

Scrapping & working

C

Cooling & storage at room temperature for 12-15 hrs.

C
Molding of peda bye dye

C
Packing in card board boxes

C
Storage at cook & dry place

C
Dispatch

53
FLOW CHART FOR PREPARATION OF MATTHA

Pasteurization D.T.M in cleaned & sanitized vat

C

Heating to 95°c
C

Inoculation of culture @ 1.0-1.5 % culture from set curd

C

Add zeera& salt as per requirment

C

Packing
C

Storage (10°c)
C

Dispatch

54
FLOW CHART FOR PREPARATION OF RICE KHEER
Raw milk
TestingC in qc C

Preheating 6o°c

C
Boiling

C
Addition of prewashed rice (6% of milk )
C

Continuous boiling 25% -30% water evaporated

C

Sugar addition(10%)

C
Boiling
C

Cooling (60°)
Addition of Cgrid eliachi
C
Testing in qc
C

Manual filling in cups & storage (4°c)

C

Sealing of cups with aluminium foil

C
Carting

C
Storage(4°c )
C

55
 Dispatch

LAYOUT FOR RAW MILK

RECEPTION DOCK:-

PROCESSING CHAMBER

SNF FAT
PUMP

FILTERATION
TANKER SAMPLE + K2 Cr 2O7

CHILD MILK FROM WEINGHING AND TESTING TANKER

OUTSIDE DISTRICTS (ORGANOLEPTIC) (UNCHILLED MILK)

56
Serial Dilutions and Milk Microbiology
Quantifying bacteria can be a difficult task to achieve using direct
methods of enumeration. Cell-counting instruments exist that can be
used to count numbers of organisms in a sample using electrical or light
impedance, but these tools are often not found in every lab setting. The
viable cell count is an estimate of bacterial population in an original
sample being tested. To perform viable cell counts on agar plates, it is
often necessary to dilute the original sample to make counting easier.
Countable plates are typically considered to hold 30-300 colonies on the
surface of the agar. This lab teaches the serial dilution method as well as
the spread plate method used to perform a viable cell count.
PREPARATION AND MATERIALS
Pure Culture of Micrococcus lutea
Samples of different milk types, dates, etc.
Eight 9-ml water blanks per team
Eight agar plates per team
Ten sterile disposable 1ml pipettes per team
Spreading rods
Colony counter available for next (evaluation) lab

STUDENT INSTRUCTIONS
In groups of 2-4, complete the serial dilutions of a known specimen as
diagramed by the instructor on the board.
One milliliter of the original sample is transferred to a tube containing
9ml of sterile water. This tube now contains 10 total ml of solution, 1
part sample and 9 parts water. We call this tube a 1 in 10 dilution. If one
milliliter of solution is moved from this tube to another tube with 9ml of
sterile water, then we have created a 1:100 dilutio

57
Serial Dilution of a Known Organism
Each group will perform a serial dilution using a known
organism, Micrococcus lutea. This organism produces small
yellow colonies on the agar surface making it fairly easy to count.
1. Using a pure culture of M. lutea, transfer 1ml of organism
from the culture tube to the first sterile water blank. Label
this tube 1:10.
2. Mix the tube contents using the vortex mixer on the end
of each table.
3. Using another transfer pipette, transfer 1ml of the 1:10
tube to the next sterile blank tube. Label this tube 1:100.
4. Continue making transfers until 1:100 and 1:10000
dilutions have been made.
5. After all dilution have been completed, transfer ½ ml
from the 1:10 dilution and place it on a plate labeled 1:20.
6. Spread the liquid across the surface of the plate with a
clean spreading rod.
7. Continue making plates in this fashion from each of the
dilution tubes until you have created four plates: 1:20, 1:200,
1:2000, 1:20000.
8. Place the plates in a rack inverted to be incubated.

Serial Dilution of Milk Samples

Each group will choose a milk sample and use the techniques
learned to perform a set of serial dilutions and spread plates for the
sample.
1. Using a sample of milk, transfer 1ml into the first sterile
water blank. Label this tube 1:10.
2. Mix the tube contents using the vortex mixer on the end
of each table.

58
 3. Using another transfer pipette, transfer 1ml of the 1:10
tube to the next sterile blank tube. Label this tube 1:100.
4. Continue making transfers until 1:100 and 1:10000
dilutions have been made.
5. After all dilution have been completed, transfer ½ ml
from the 1:10 dilution and place it on a plate labeled 1:20.
6. Spread the liquid across the surface of the plate with a
clean spreading rod.
7. Continue making plates in this fashion from each of the
dilution tubes until you have created four plates: 1:20, 1:200,
1:2000, 1:20000.
8. Place the plates in a rack inverted to be incubated.

Spread Plate Counts

Students should count the known organism plates and the milk plates to
determine the number of colonies. Then a calculation of the viable cells
in the original sample can be performed. A colony is the result of rapid
division of one or a few cells giving rise to a visible mass. This allows
you to estimate the number of cells or colony forming units (CFUs) in
the original sample by counting the number of colonies and multiplying
by the dilution factor of the plate.
Ex: if the 1:200 plate shows 148 living colonies:
148 x 200=29,600 CFUs in 1ml of the original sample

59
COLIFORM BATERIA IN MILK
Coliforms are rod-shaped Gram-negative non-spore forming organisms. They can ferment
lactose with the production of acid and gas when incubated at 35-37°C. Coliform bacteria are
not a traditional taxonomic group, likeSalmonella, Escherichia coli, or Listeria.

Types of Coliform Bacteria

Organically grown sprouts await testing in a laboratory for E. Coli. Photo Credit:
Sean Gallup/Getty Images News/Getty Images

Coliform refers to bacteria that are found in the gut of humans and animals, as well
as soil and water. These bacteria are also known as Enterobacteria, and are rod-
shaped and reside in the digestive tract. When they come in contact with water or
soil through fecal contamination, they cause disease.

Organically grown sprouts await testing in a laboratory for E. Coli. Photo Credit:
Sean Gallup/Getty Images News/Getty Images

Coliform refers to bacteria that are found in the gut of humans and animals, as well
as soil and water. These bacteria are also known as Enterobacteria, and are rod-
shaped and reside in the digestive tract. When they come in contact with water or
soil through fecal contamination, they cause disease.
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coliform bacteria in milk
The coliform bacteria count is used as an index of the level if sanitation and/or water quality
employed in the handling and processing of milk products. In dairyproducts, the process of
pasteurization easily kills coliform bacteria.

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S BIBILIOGRAPHY
www.google .com
Britannica
Microbiology by Prescott
Microbiology by Michael j. Pelczar ,Jr.E.C.S. Chan & Noel R.kreig .

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