INDUSTRIAL VISIT REPORT SUBMITTED TO UNIVERSITY OF

MYSORE IN PRACTICAL FULFILMENT OF B.Sc DEGREE

Organisational study :Mega Diary, Allanahalli Layout,Alanahalli

Village, Mysore,Karnataka 570028

TERESIAN COLLEGE

DEPARTMENT OF BIOTECHNOLOGY
Karnataka Mysuru 570011

Submitted by

Tejaswini N
Reg No :M1701627

Dr.Zareena A S
H.O.D of BIOTECHNOLOGY
TERESIAN COLLEGE
Mysore
 CERTIFICATE
This is to certify that Miss.Tejaswini N Reg.No.M1701627 is our
Bonafide student , She has visited MYSURU MEGA DAIRY as part
of her academic curriculum for the partial fulfillment of B.Sc degree in
Biotechnology conducted by University of Mysore during the year
2019-2020.

Signature
PLACE:

DATE:

Hod of Biotechnology

ACKNOWLEDGEMENT

I express my gratitude to our director sr. Sajitha and Principal Dr. Veena M.D.
Almeida, Teresian collage, who was kind enough to permit us to undertake this
visit.

I also thank Dr. zareena , head of Biotechnology Department for her support
and gratitude.

I am greatful to Dr.zareena and Dr. Manasa for their, valuable suggestion and
guidance during our visit.

I like to place my sincere thanks to the director and staff of MYMUL (Nandini),
Mysore for permitting and giving us detailed information about the dairy.
 HISTORY OF MYMUL

Karnataka is one of the leading States in milk production producing

32,00,000 Kg per day. Currently the State ranks second in milk production in
the country. The Co-operative society’s model has been very successful in
the State. The Karnataka Milk Federation (KMF) is the apex body of the milk
co-operative societies. There are 13 district level co-operative unions with
11,036 primary milk co-operative societies. 

The KMF and the district union have established dairies, chilling plants
and units to produce milk products such as milk powder, ghee, butter, ice-
cream etc. These are sold under the brand name of “Nandini” in the market
both within and outside the State.
 
Mysore Dairy with the capacity of 10 TLPD was started in the year 1965
under the control of the Department of Animal Husbandry and Veterinary
Services of Karnataka State, which was transferred to Karnataka Dairy
Development Corporation in the year 1974. The capacity was expanded to 60
TLPD in 1980 under the scheme operation flood and transferred to the
Karnataka Milk Federation in 1984. 

As per the Government policy the Dairy and its Chilling Centres were
handed over to Mysore Milk Union on 01.06.1987. The capacity was expanded
to 100 TLPD under the Operation Flood II and further expanded to 180 TLPD
under Perspective Plan I Programme. Later capacity was expanded to 300
TLPD. Consequent to the bifurcation of Mysore District into Mysore and
Chamarajanagar Districts, this Union is renamed as Mysore- Chamarajanagar
District Coop Milk Producers Societies Union Ltd. 

 Later from April 2015 Bifurcation of Mysore-Chamarajanagar district milk

union as Mysore milk union and Chamarajanagar milk union .The new Mega
dairy plant is installed with capacity 6 LLPD expandable to 8 LLPD at Alanahalli
Mysore.

Goals of Mysore milk dairy union:

● Providing assured and remunerative market for all the milk produced by
the farmer members
● Providing hygienic milk to urban consumers.
● To facilitate rural development by providing opportunities for self-
employment along with providing opportunity for steady income at
village level
● Emergency visits to treat the animals on a nominal fee to be collected
from the procedures.
● Cross breeding facility through artificial insemination services at the
farmers door step.
● Technical guidance and supply of root slips/seeds for fodder cultivation
by the members of the co-operative societies.
● Effective supervision/extension services through field executives of the
union.
● Organising exclusive women dairy co-operatives.
● Implementing STEP program through govt. of India project.
LOCATION

The Mysore mega dairy MYMUL (Nandini),is located in Bannur Road ,

Allanahalli Layout, Allanahalli village, Mysore, Karnataka 570028.
This mega dairy is fully automated dairy has a capacity to process nine lakh
litres of milk daily.

SPICED BUTTERMILK

Nandini spiced Buttermilk is a refreshing health drink. It is made from

quality curds and is blended with fresh green chillies, green coriander
leaves and fresh ginger. Nandini spiced Buttermilk promotes health
and easy digestion. It is available in 200 ml packs and is priced at
most competitive rates, so that it is affordable to all sections of
people

Quantity Available in: 200 ml

Nutritinal Information/100ml* Nandini Spiced Buttermilk

ENERGY 19kcal

Total Carbohydrates 1.3g

of which sugars (lactose) 1.3g

Proteins 1.1g

Total Fat 1.0g

Minerals 0.5g

Calcium 40mg

Sodium A 275mg

VITAMIN A 12ug

SWEET LASSI

Nandini Sweet Lassi the most refreshing drink made from fresh
curd.Best alternative to cool drinks during summer.

Lassi is a popular traditional dahi-based drink that originated in the

Indian subcontinent. Lassi is a blend of yoghurt, water, spices and
sometimes fruit. Namkeen lassi is similar to doogh, while sweet and
mango lassis are like milkshakes.

Quantity Available in: 200 ml

Nutritinal Information/100ml* Nandini Sweet Lassi

ENERGY 80kcal

Total Carbohydrates 15g

of which sugars (lactose) 15g

Proteins 1.7g

Total Fat 1.4g

Minerals 0.4g

Calcium 60mg

VITAMIN A 18ug

MILK

There are over 264 million dairy cows' worldwide, producing nearly 600 million
tonnes of milk every year. The global average for milk production is
approximately 2,200 litres per cow. India is the largest producer of milk

Production process of milk:

The milk processing section in processing plants contains all operations of milk
like collecting milk from farmers, storing milk in tanks then separating,
pasteurizing and homogenizing for making good quality milk products by using
some milk processing equipment that is described below.

Milk Tanks: The milk tanks are the prime components in any milk processing
plants that used to store raw milk, skimmed milk or cream. The pre-stack
tanks, milk tanks, interim tank and mixing tanks are mainly used in processing
plants to provide good quantity milk.

Pasteurizers: Pasteurization is the process of heat treatment of a product to

reduce enzymatic activity and kill pathogenic bacteria. This process can be
done by using pasteurizers The main purpose of pasteurization in dairy plants
is to make the product safe for use and to extend product shelf life.

Separators: After pasteurizers, the separators come as third main equipment in

milk plants that ensure the excellent products quality and high performance in
milk skimming by preventing intake of destructive air.

Homogenizers: At last, the homogenizer helps to achieve the different variety

of products, improves the texture, taste and viscosity of cream or juice-based
drink and prevents a cream line and sedimentation in the milk products.

Packing: After these steps, it is easy to collect whole milk in milk tanks for the
packing and lastly packed in the packets and bottles. The final milk production
process is the product packaging in the bottle These packaging are useful for
long life of products from the dairy to other different places

Types of Milks produced in dairy:

Nandini Toned Milk

Nandini Toned Milk is the Karnataka’s most favourite Milk. Fresh and pure milk
containing 3.1% fat and 8.5% SNF. Available in 500 ml & 1 liter packs.

Quantity Available in: 500 ml, 1 litre

Nutritinal Information/100ml* of Toned Milk:

ENERGY -60kcal , Total Carbohydrates -4.7 g of which sugars (lactose) 4.7g ,

Proteins -3.3g , Total Fat -3..1g, Minerals -0.7g , Calcium -124mg ,

VITAMIN A -35ug
Nandini Homogenized Toned Milk

Nandini Homogenized Toned Milk is pure Milk containing 3.1% Fat & 8.5% SNF.
This is Homogenized and pasteurized. It gives you more cups of tea or coffee
and is easily digestible

Quantity Available in: 250 ml, 500 ml

Nutritinal Information/100ml* of Nandini Homoginised Toned Milk:

ENERGY -60kcal, Total Carbohydrates -4.7 gof which sugars (lactose) 4.7g
,Proteins -3.3g ,Total Fat-3.1g, Minerals -0.7g,Calcium-124mg, VITAMIN A
-35ug

Nandini Homogenized Cow Milk

Nutrient rich homogenized milk with Min.3.5% fat and Min. 8.5 % SNF. Enjoy
the thickness and extra creamy feel till the last drop, thus preparing more cups
of tea/coffee out of every pack.

Quantity Available in: 500 ml

Nutritional Information/100ml* of Nandini Homoginised Cow Milk:

ENERGY -64kcal, Total Carbohydrates-4.7 gof which sugars (lactose) 4.7g

,Proteins -3.3g ,Total Fat-3.6g , Minerals -0.7g ,Calcium -124mg VITAMIN A
-40ug

Nandini Shubam Milk

Nandini Shubam Milk is pure pasteurised standardized milk having 4.5% fat
and 8.5% SNF. Processed with all the goodness of healthy milk for healthy
growth in children.

Quantity Available in: 500 ml

Nutritional Information/100ml* Nandini Shubam Milk: ENERGY -73kcal, Total

Carbohydrates -4.7gof which sugars (lactose) 4.7g , Proteins -3.3g, Total Fat-
4.6g ,Minerals -0.7g,Calcium -124mg VITAMIN A -51ug

Nandini Slim Milk

Pure pasteurised standardized milk having 4.5% fat and 8.5% SNF. Processed
with all the goodness of healthy milk for healthy growth in children.

Nandini Good Life Milk

Nandini good life milk is hygienically collected from tract of Holstein - Friesian
cows. It is good for your bones and it also offers your body with a vitamin and
protein enhance. And with good life milk, you get a no-boil, no-fuss product
that is simple to use and delectable in flavour

PANEER

Paneer which is known as cottage cheese in English is the important ingredient

of various kinds of foods of north India. There will be nothing wrong if we will
say that most of the north Indian cuisines are incomplete and tasteless without
Paneer. This great demand for Paneer can be due to abundant availability of
dairies and dairy products and even due to high nutrition value of Paneer.

Even reports have revealed that demand for cheese increases every year by
10-12% not only in India but also in other Asia Pacific countries.  There are
several reasons for the growing demand of this cottage cheese like its
consumption in various cuisines and increasing number of fast food chains that
take cheese as an important ingredient in their foods like pizza, pasta in many
forms. Moreover, the increasing trend of vegetarians can also be the reason
for the growing demand of Paneer.

This is the reason that Production of Paneer is spreading and its manufacturing
is getting famous in various parts of the world. With the growing demand for
cheese, many avenues are opening in India that is starting Paneer
manufacturing for the business purpose from small scales even.

Paneer manufacturing

In the Paneer making process high-quality standardized milk is heated to 90

degree Celsius and then cooled down to 80 degree Celsius for coagulation of
milk. After the coagulation, the coagulated particles are poured in the Paneer
press to drain the whey and separate the Paneer after pressing it.

For the formation of soft textured Paneer it is important to press the Paneer
only inadequate way and with adequate pressure otherwise, it could get dry
and lose its soft texture. Further, the Paneer is separated and kept in cold
water for vacuum sealing and packaging to supply in the market.

We offer Paneer press machines, processing plants from small, medium to

large size business units according to requirement. We offer the best quality
machines and plant on the basis of individual needs and requirements. We
offer Paneer press, Paneer separator, Paneer maker, and Paneer cold room etc
for the perfect and hygienic manufacturing of premium quality Paneer

GHEE
 Traditionally ghee is made first by converting milk into dahi, churning the dahi
at room temperature to yield traditional deshi makkhan or butter, clarifying
the traditional butter after some period of storage and conversion into ghee by
boiling it continuously at temperatures up to 115-120 C depending upon
regional preferences. Making ghee in the presence of milk proteins yields high
levels of conjugated linoleic acids which are known to be anti-carcinogenic
agents. Ghee made traditionally contains as high at 5 times CLAs as compared
to original milk fat in milk. CLAs are also known to be anti-oxidants which are
responsible for higher shelf life of ghee at ambient temperatures (Aneja, 1991).
Nowadays life has become very fast and a lot of transformation is taking place
worldwide. The post-WTO situation presents a big challenge to our current
dairy industry where competitiveness with global market has become
unavoidable. Although ghee is our indigenous product, it has to meet
international standard with respect to aflatoxin, heavy metals, pathogens,
pesticide residues, ghee residues, etc. For that innovative and cost effective
methods have to be developed.

Current methodology of ghee manufacture:

For the manufacture of ghee there are several methods. However, 90 per cent
of the ghee produced in the country is made by traditional methods. Increased
awareness about energy management has led to the development of energy
efficient and continuous methods. (Punjrath, 1974) for ghee manufacture,
which include either an oil separator (Bhatia, 1978) to separate serum and fat
phase or use of scrapped surface heat exchangers (Abhichandani, et al., 1995).
Both the processes save energy and yield a comparable product. Use of
microwaves for ghee making has also been reported (Sahai, 1996). The ghee so
prepared had higher vitamin A and E contents and appreciably lower levels of
cholesterol.
The different methods of ghee manufacture are the desi or indigenous or
traditional method, creamery - butter method, direct cream method, pre-
stratification method and continuous method.

Continuous method of ghee making:

Dairy plants have tried to modify, scale-up and adopt the traditional batch
process for commercial production. Although large quantities of ghee are
 made by this process, there is a long felt need of a continuous plant. One of
the ways is to adopt the established process for producing butter oil involving
centrifugal separation of moisture followed by final dehydration under
vacuum.
As an alternative to such a system, a scrapped surface falling film heat
exchanger along with auxiliary equipment such as a melting vat and
mechanical clarifier has been developed to serve as a continuous ghee making
plant.
Various approaches made for continuous ghee making are due to the following
salient features of the process viz

(1) Very high heat transfer coefficient and hence compact design

(2) Better control on quality of product

(3) Only small hold-up of raw material in the plant at any time and hence no
changes of whole batch getting spoiled

(4) No spillage loss

(5) Simple, robust and hygienic design

CURD

Curd is a dairy product obtained by coagulating milk in a process called

curdling. The coagulation can be caused by adding rennet or any edible acidic
substance such as lemon juice or vinegar, and then allowing it to coagulate.
The increased acidity causes the milk proteins (casein) to tangle into solid
masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized
milk with added lactic acid bacteria) will also naturally produce curds, and sour
milk cheeses are produced this way. Producing cheese curds is one of the first
steps in cheese making; the curds are pressed and drained to varying amounts
for different styles of cheese and different secondary agents (moulds for blue
cheeses, etc.) are introduced before the desired aging finishes the cheese. The
remaining liquid, which contains only whey proteins, is the whey. In cow's milk,
90 percent of the proteins are caseins.

In Indian English, used only in the Indian subcontinent, curd or curds

instead refers to the traditional homemade yogurt (also known as dahi), while
paneer and chhena are used to denote curdled milk. Though people often
consider curd and yogurt to be the same, there's a thin line of difference
between the two. The preparation of curd requires a lactobacillus bacteria,
while yogurt is made using two specific strains of bacteria called Lactobacillus
delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other
strains of lactic acid bacteria may also be added.

SWEETS

PEDA

Peda is a sweet prepared from variety of khoa by addition of sugar. Since peda
contains sugar and lower moisture content. Peda is characterized circular
slightly flattened ball with low moisture content.
Colour – white to light yellow to complete brown
Flavour – slight cooked to burnt
Texture – soft granular
Shape – Normally round
Size – Varies from 20-30g
Composition of peda
Constituents(%) Laboratory prepared Market samples (range)
sample (average)
Moisture 10.20 4.2 - 18.2
Fat 20.10 3.5 -25.0
Proteins 19.00 1.4 -19.5
Lactose 18.30 4.0 -18.6
Ash 2.40 1.4 -3.40
Sucrose 30.00 31.8 -61.8

The wide variations in the composition of market samples of peda is attributed

to all those factors discussed earlier burfi , such as the type and composition of
khoa , level of sugar added , extent of desiccation , type of peda and additives
added.

Preparation of peda
● Milk
● Heating to 90oC in a jacketed kettle
● Adding sugar (30% of sugar)
● Kneading at 500C
● Addition of flavouring ingredients
● (Cardamom, kesar or saffron) and other additives
● Moulding / Shaping
● Peda

Packing
Peda is generally packed in paper board containers lined with parchment paper
or grease proof paper. However, plastic trays, tubs can be used to pack peda to
enhance its marketability, Peda packed either in polythene bags or parchment
paper lined paper board boxes can keep well for 7 days at room temperature
and 30 days at refrigeration temperature.

Mysore pak

Mysore pak is an Indian sweet prepared by ghee that is popular in south India.
It is made up of ghee , sugar ,gram flour and often cardamom .The texture of
this sweet is similar to a buttery and dense cookie.

Nutritinal Information /Mysore pak

Energy 617kcal
Total carbohydrates 50.5g
Sugar (lactose) 41.6g
Proteins 4.8g
Total fat 44.0g
Fiber 1.9g
VITAMIN A 536ug

Besan Ladoo

Besan Ladoo are delicious sweet balls made with gram flour, sugar, ghee,
cardamoms ladoos are ball shape.
Besan are gram flour
Always choose good quality flour to avoid bitter taste. The best choice is the
freshly milt flour are using a fresh pack of besan. Gram flour as a nature to
term bitter within a few months of milling.
Roasting
Besan correctly is the key to aromatic and delicious ladoos. If this step is not
done properly the aroma does not come out from the besan resulting in raw
tasting besan ladoos. If the flour is over roasted , the ladoos can have a bitter
and burnt flavor. A medium to low heat is very important.
Non-stop stirring
You have to keep stirring non- stop and continuously without taking a break
even for few seconds especially at later stage. Otherwise there are chances of
the besan getting burnt.
Ghee
Using good quality of pure ghee helps to make these besan ladoos more
aromatic.

Cashew burfy

Pure Milk based cashew burfy is available in 250gms.

Nandini Cashew Burfy
Quantity Available in:
100 grams
250 grams

Nutritinal Information/100ml* Cashew Burfy

ENERGY 378kcal
Total Carbohydrates 53.9g
of which sugars (lactose) 40.0g
Proteins 15.3g
Total Fat 11.2g
Saturated Fat 7.4g
Cholestreol 290mg
Calcium 100mg
VITAMIN A 128ug

Rasgulla

Fee
Rasgulla is a sweet syrup cheese ball most popular in the regions of south asia
manufactured from chhana(a precipitate obtained by heat and acid
coagulation of milk) balls. Traditional Indian dairy products account for over
90% all dairy products consumed in India.

Manufacture of Rasgulla
● Boiling milk
● Add lemon juice or vinegar
● Knead the china
 ● Prepare sugar syrup
● Packing into tins
● Garnishing with pistachios
● Losing the tins

CONCLUSION

The Nandini is a house hold name in Karnataka and other neighbouring states.

In Indian dairy sector contribute a large in agricultural gross domestic

products, since milk is one of the basic needs for the people. Mysore dairy, a

service oriented organisation as entered households of Mysore city and in

around places and also states of Kerala and Maharashtra.

The customers can take into confidence so that it helps dairy with the better

Insights even through KMF is facing a very strict competition from the

Competitors like Heritage, Arogya, Dodla and Swastika. It has strong brand

image and also better distribution network. This study clearly inducts opinion,

This is no stage complement towards the milk marketing of MYMUL and how
Services can be improved.

Reference: Products | Mysore Milk Union Ltd - mymul

● https://www.google.com/search?
q=mega+dairy+in+Mysore&source=lmns&bih=768&biw=393&client=ms-
android-
xiaomi&prmd=nbiv&hl=en&ved=2ahUKEwib1qj82vnnAhWSh0sFHULuCX
gQ_AUoAHoECAAQAw#trex=m_r:1,m_t:gwp,rc_q:mega%2520dairy
%2520in%2520Mysore,rc_ui:2,ru_gwp:0%252C6,ru_q:mega%2520dairy
%2520in%2520Mysore