A.

1 Process flow Diagram of standardized Milk

Steps

1. Whole milk

2. Quantity analysis of milk (COB ,FAT,SNF,NUTRILIZER, ALCoHAL,SUGAR)

3. Pre heating (40-45°c)

4. Cream separation

5. Standardization of milk (3% fat, 8% SNF) Cream 40% fat

6. Pasteurization
(82°c 2 mins)

7. Cooling (4°c)

8. Packing

9. Storage (4°c)
Process Flow Diagram of standard milk
Manufacture
 FLOW CHART OF DHAI MANUFACTURE

A.2

1. Receiving of Milk

2. Quality analysis of Milk (COB,FAT,SNF,NUTRILIZER, ALCOJHAL,SUGAR)

3. Standardization (fat 3%, SNF 8)

4. Addition of sugar, skim milk powder (sugar 4%,SMP 2%)

5. Pre –heating (60°c)

6 . Homogenization (176 kg/cm)

7. Pasteurization (85-90 °c /15-30min)

8. Cooling (43-45°c)

9. Addition of Starter culture & mixing (1.5% - 2%)

10. Packaging/Filing

11 . Incubation (43-45°c/3 to 4 hrs)

12. Dahi

13. Cooling and storage (4-5°c)

 FLOW CHART of Ice-cream Manufacture

Selection of ingredients
(Milk, Cream, Sugar, Skim milk powder,
Stabilizer/emulsifier)

1. Figuring of the mix

2. Making the mix

3. Pasteurization of the mix (68°c/30)

4. Homogenization (I stage 2500 PSI. II stage 500 PSI)

5. Cooling the mix(0-4°c)

6. Ageing of mix (0.4'c)/ 4-12 hours (Solidification of fat)

7. Addition of flavor and color

8. Freezing of mix (4-5°c)

9. Packing of Ice-cream

10. Hardening (Deep freeze-20°c)

Note : Ice-cream preparation:

Fat- 10% Minimum, SNF- 15% Maximum

11. Storage of Ice-cream

Flavor / Fruits /Colour as required

 A.3 Process Flow Diagram of Paneer Manufacture
Steps

1. Whole Milk (4-5% fat)

2. Heating 85-90°c/5 min)

3. Cooling (80°c)

4. Addition of 1% citric acid solution

5. Curdling of Milk

6. Setting of curd (5 min)

7. Draining of whey through muslin cloth

8. Molding & Deep at chilled water (1-2hrs Drained water 2-3 hrs)

9. Cutting of Paneer

10. Packaging

11. storage (4-6°c)

 A.4 Process Flow Diagram of Butter Manufacture Batch method
Steps

1. Cream

2. Standardization (35-40% fat)

3. Pasteurization (82-88°c/ No. holding)

4.Cooling (5-10°c)

5. Ageing 5-10°c) /12 hours (solidification of fat)

6. Loading cream in churn

7. Churning

8. Drainning of butter milk

9. Washing

10. Addtion of salt 1-2%

11. Packaging & Storage at -18°c

A.5 Process Flow Diagram of Ghee Manufacture

Steps

1.Buffalo Milk
1. Cream (Ripened / unripened)

2. Standardization (Casein /fat, 0.70-0.01)

2. Churning

3. Ripened/ unripened White Butter without salt

(Ripened Butter For Flavour)
4. Cooling to 37°c

5.4.Starter
HeatingAddition
for Butter
(Streptococcus thermopiles +Lactobacillus (1:1) @2%

5. Transfer to Ghee Kettle & cook (110-112°c)

6. Transfer to setting Tank

7. Filteration/clarification

8. Cooling and granulation

9. Packing

10. Storage (Room temp)

A.7 Process Flow Diagram of Mozzarella Cheese Manufacture

Steps
 12. Salting of curd (2.5%w/w of curd)

13. Add hot water (99 to 100'c, contact time 3-5 minutes)

14. Drain Hot Water

3. Pasteurization (72 °c no hold)

15. Plasticize & Mould to Shape

16. Immerese in cold water (5-10°c for 2 hour)

17. Draining
6. Ripening of Milk

7 Renneting (Fromase 1.7g per 100kg milk)

8. Cutting (1cm 'size)

9. Cooking of curd (up to 41'c in 30 minutes)

10. Acid development in full whey

11. Draining of whey (0.41% whey acidity)

 1. Fresh milk kept in Karahi or shallow pan (jacketed) [Buffalo milk
(preferred) / cow milk]

2. Boiling of milk with vigorously constant stirring

3. Concentration of milk starts, (change in color)

4. Heating stirring continued till semi-solid pasty consistency

(Beginnings to dry up)

5. Close attention on heating of last stages

18. Packing
A. 66.Process flow
Final product Diagram
is ready when of khuwa
it shows signsManufacture
of leaving the bottom and side of
karahi/ shallow pan & sticking together.
Steps

7. Heating stopped.

8. Khuwa - pat is made

9. Packaging

10. Storage (5-10°c).