REPORT ON VISIT TO GOLFU BINAYAK DAIRY, Kavre

INTRODUCTION

Organization :- GOLFUBINAYAK Dairy PVT.

Established Date :- 2069 B.S.
Name of Ownerships: Partnership
Total plant area :- 3 Ropani
Address; Nala ,Kavre , Nepal
Plant capacity :-1000 liters/hrs
Total number of workers :- 10
Collection center:4
Cover Districts: 3 ( Kavre, Chitwan, Dhading)
Capital investment

Fixed asset Rs

Bulding 20 lakh

Office equipment and furniture 5 lakh

Venicales 8. 5 lakh

Factory equipment 2 corore

Company objective
• To use milk from rural families and provide market.
• To supply pasteurized milk and milk products to consumers.
• Produce quality product.
Reduce the milk holiday
Milk collected From Farm to Company

Raw milk to Production line

• Milk Reception
• Test
• Weighing
• Filtration And clarification
• Chilling below 5◦c.
• Milk storage Tank(MST)

Products profile of Galfubinayak

Ghee
Paneer
kurauni
Yoghurt
Butter
Standard pouch milk.
YOGHURT
Yoghurt is produced by controlled fermentation of milk by two species of bacteria, Lactobacillus
and Streptococcus species.
• Milk is heated in milk vat at temperature 85-90C , Batch pasteurization process is
applied .
• Temperature of milk is reach up to 40-45C,4%sugar and 2%SMP is added to increase
TS.(Total Solid)
• Homogenization is done at temperature 55-65C at 2000 to 2500psi.
• Milk is heated up to 85-90C, the milk is cooled at temperature 45C , culture is
added .
• Packets are then incubated in incubation at temperature 42-45C for 2 to 3 hr.
• After incubation the temperature of packets is reduced to 20C and then cold storage
at below 5C.
BUTTER
 Butter is a fat concentrate that is obtained by churning of cream.
 Cream can be pasteurized at temperature 82 to 88C and cooling at 5-10C.
 Churning can be done at 10-12C for 45m to 1hr. After churning butter milk and butter
grains is separated and store in deep freeze.
 According to Nepalese legislation, butter should contain 80%fat and 16%mc.
GHEE
 Ghee is a product obtained from milk, cream or butter by removal of almost moisture .
 Butter is heated in milk vat at temperature60- 75C .
 Churned in churning machine and then hold for 1hr the water and whey is drain.
 Butter is heated at temperature up to 110C and hold for 30 min to remove moisture .
 The ghee is cooled at room temperature (RTP) and filling at 40C in LDPE pouch
packets..
PANEER
Paneer is the products prepared by the combination of there or by precipitation with
sour milk, lactic acid, or citric acid.
 Milk is heated up to 90C in the vat and then transfer to cooling vat to maintain
temperature up to 75C.
 The citric acid and calcium lactate is mixed up in the hot water .
 The mix is stirred well for 5-10 mins and then filtered in muslin cloths , the whey water
is separated.
 The casing are drained in muslin cloth and excess water is pressed out by heavy weight
for 3-4 hrs or by pressing machine for 15-20mins.
 And then block is deep in chilled water and then sent to cutting zone.
 The packets are sealed in vacuum sealer, and then sent to cold storage before
dispatch.
 Laboratory quality control

 After receiving milk:- COB, alcohol and acidity test are performed before
pasteurization.
 Temperature, SNF and fat contents are also checked.
 Detection of any kind of adulteration ( salt, soda, sugar etc) is also checked.
 After pasteurization of milk , it is send for phosphate test.
 SNF, acidity, fat content , moisture contents of products are also performed.
 Microbiological tests are also performed, such as: Total plate count(TPC), Coli form
count, Yeast and Mold and MBRT .
 Microbiological tests( TPC, Coli form count) of water is also performed , to measure
corrective measure

PROCEDURE FOR CIP OF DAIRY EQUIPMENT

 Recovery of products residue.
 Pre-rising with cold water to remove loose dirt for 3-5min.
 Circulation of 0.7 to1.5% caustic and Nitric acid solution at 75 to 80C for 20-30 min.
 Rising with hot water for Negative phenolphthalein test.
 Finally , it is sterilized with steam.

SUMMARY AND CONCLUSION

Golfu binayak dairy has been striving to improve the quality of life of rural milk producers by
developing and organizing the milk collection systems

It was seen during the field visit in Chilling centre the milk brought by the farmers were very
dirty. So strict rules must be practiced by DBD regarding the receiving of the milk
The weight of the Pouch Milk usually crosses the average weight that is (500 ml). So care must
be provided that the milk is packed at the desire weight.