IN-PLANT DAIRY TRAINING

REPORT ON SARVOTTAM
DAIRY, SHIHOR

 Submitted by:-
NAME REG NO.
CHARIYA 3050718004
NAVIN D.
PATIVALA 3050718030
DAKSHIT R.

INDEX
Sr.no Section Total days
1) Sar Chilling Center 15
2) Milk processing 15
plant
3) Pouch packing 30
 plant
4) Ghee section 30
5) Dahi section 15
6) Paneer section 15

 Sar Chilling Center

 Salient features
 Capacity is 220 LPD
 Reception by cans
 Now receiving of milk by can per day Morning 110 KL
Evening 80 KL
 Reception Time: Morning 08:00 -12:00 pm
Evening 08:00-12:00 pm.
 Height of center flour is 1.2 meter.
 Center is made of cast iron grid tiles and plates (30x30cm).

 Flow Diagram of process of Sar Chilling center (Unloading of Cans)

Placing of cans on moving chain conveyor system

Lids are removed by manually

Quality evaluation/Grading
 Tilting
(Done manually @
9-10cans per minute)

Milk Put in Drip Saver Lids

Weighing Bowl Chain conveyor Chain conveyor

Dump tank Washed cans back into trucks Placed on cans

Centrifugal pump

S.T.C.W.* S.T.C.W.
 Pricing policy:
1) For Raw Milk from Societies:
Policy of payment : Double Axis
Basis payment : Fat & SNF
Price of milk from other dairy is different for month to month that decided at GCMMF meeting
which is attended by MD of every plants Price is given on the basis of fat and SNF %.
 Description of Cans :

1. Capacity of cans : 40 liters each.

2. Neck diameter of can : 200 mm
3. Height of cans : 515 mm
4. Maximum diameter of can : 320 mm
5. Weight of empty can : 6 – 6.5 kg
6. Cans made of : Aluminum & SS (Stainless Steel)

 Washing of cans:-
Flow chart of Can washing
Pre-Rinse with tap water (30-35 oC)

Hot detergent washing by pressure jetting (65-80oC) (Strength

0.5 to 0.7% alkalinity).

Hot water rinse (70-80 oC)

 Steam jetting for sterilization

Hot air blowing to dry cans & lids (85-105 oC)

 Specifications in can washer

 Pre-rinse: at ambient temperature,
 Detergent temperature: at 70-80oC,
 Final rinse temperature: at 70-80 oC,
 Hot air temperature: at 100-110 oC,
 Steam pressure: 3-4 Kg/cm2,
 Solution required: 10 Kg mix in 1200L water (I-detergent solution),
 Speed: 12-13 cans/minute.
 Requirement for one can scrubber: 7 kg mix in 240 lit water
 Composition: Washing Soda (450 kg), Sodium triphosphate (50 kg), Sodium
Sulphate(50 kg), Sodium Meta Silicate(50 kg), Sodium hexa- metaphosphate (50 kg)

 Equipment’s on Sar chilling center:

1) Chain conveyor (for cans):- Two

Type : Mechanically driven
Motor : 3 H.P
 2) Weighing bowl:- Two
Capacity : 500kg.

3) Dump Tank : Four

Capacity : 2000litres(Buffalo milk)
1000 litter (Cow milk)
4) Milk pump : Seven
Make : Fristum Pump Pvt. Ltd. Flow
: 25m3/hr

5) Can washers : Two

Type : Straight through Capacity
: 15 cans /min.

6) Can scrubber: One

Capacity : 3 to 4 cans /min.

7) Plate chiller (For CM) : One

Capacity : 10kL
Make : Relvion India Pvt Ltd.
Plate chiller (For BM) : Two
Capacity : 25KL
Make : Relvion India Pvt Ltd.

8) Milk silo : Four

Capacity : 30kL (one)
60kl (three)
Make : Relvion India Pvt Ltd.

9) Soured milk storage: Two

Capacity : 5000KL
Make :De Laval

 Tests performed at center :

1) Sensory Evaluation 6) TS
2) Fat 7) pH
3) SNF 8) FPD
4) Protein 9) Acidity
5) Lactose 10) Test of the detection of adulterants
 Prepare sample for milkosreen and milkoscan FT1
 Prepare sample of GC to Each and Every tanker for check adulteration and its mandatory by GCMMF

 Milk Processing plant

 Introduction

Milk processing plant of sarvottam dairy is well design and hazard free handing by well trained
employ. Aim of processing plant is provided pure milk supply to the consumer. Processing of
raw milk is intended to ensure the safety of its consumption and extend its keeping quality.
“The Heart of Dairy Plant.”
 Flow chart of milk processing

Receiving of raw milk Regeneration-1(15C0-40C0)

Milk balance tank

Chilling(<4C0)
Feed pump
Milk silo
In-Line filter
Plate chiller(<4C0)

Regeneration-1 (45C0 -55C0) Feed tank of milk packing

machine

Cream
Filtration (45C0 to 55C0) Milk Pouch packing
Separator(3600rpm)
(Duplex or Basket type and Mess size is 100 µ) Homogenization
1St stage: 2000psi
2st stage: 500si
Cream Pasteurization Regeneration-2 (65-75 C) Increases tem. 3.41 C0
(85-88c0)

Heating(82C0)
(Ratio of Milk: Hot water is 1:2)
Store or To send
ghee plant
Holding tube (16 sec)
(Flow through Booster pump)

If it not ok Return to balance

FDV (NLT tank
0
82C )

Regeneration-2(55C0-65C0)
Pasteurization Unit
“Pasteurization is a process applied to a product with an objective of minimizing possible
health hazards arising from pathogenic microorganism associated with milk by heat
treatment, which is consistent with minimal Chemical, Physical and Organoleptic changes in
the product.”
  Pasteurization gasket material is Neoprene Rubber; Nitrile &EPDM

 Operating Parameter

Equipment Particular Parameter

Milk Chiller Milk outlet temperature 3-40C

Chilled water inlet temp. 1-20C

HTST Milk Pasteurizer Pasteurization temp. & time 82C0/16 sec

Hot water temp. 90-950C

Steam pressure 3.0 Kg /cm.2

Chilled milk temp. 6-100C

Chilled water temp. 1-20C

HTST Cream Pasteurizer Pasteurization temp. & time 85-900C without holding

Hot water temp. 950C

Steam pressure 3.5 Kg./cm.2

Chilled water temp. 1-30C

Chilled cream temp. 10-120C

Cream Separator Separation temp. 50-600C

Fat in cream 40-45%

Fat in skim milk 0.07-0.15%

 Processing Equipment
Equipment Make No. Capacity Rpm
Pressure
No. of
plate/Disc Kg/cm2
Butter Milk Chiller
GEA 1 15,000 LPH 182 ----- ----

Milk 1 20,000 LPH 273 ----- ------

Pasteurizer GEA

2 30,000 LPH 528 ---- -------

GEA

3 20,000 LPH 249 ---- -------

GEA

3 20,000 LPH 210 ----- ------

GEA

Cream 01 135 5925 ------

Separator 20,000 LPH

Alfa Level
02 30,000LPH Auto -------

Alfa Level 03 20,000 LPH 135 5925 -------

Homogenizer 01 20,000 LPH ---- ---- 1st-

2000psi
GOMA
2st-500psi
Homogenizer 02 30,000 LPH ---- ---- 1st-
GEA 2000psi

2st-500psi
 Homogenizer 03 20,000 LPH ---- ---- 1st-
GOMA 2000psi

2st-500psi
Homogenizer 04 10,000LPH ------ ----
GOMA 1st-2000psi

2st-500psi

 Storage Equipment

Equipment Capacity No.

Milk Storage tank 30,000 L 13

Milk Silo 30,000L 13

Cream Storage Tank 5,000 L 01

Butter milk Storage Tank 15000L 01

Sour milk storage tank 10,000 L 03

 STANDARDARD REQUIRED FOR PROCESSING OF DIFFERENT TYPES OF MILK:

CRITERIA Gold Taaza SNT BM Cow Buffalo T-special Chai

milk milk mazaa
Fat ( % ) min 6.1 3.1 1.7 1.1 3.6 6.6 4.8 3.3
SNF ( % ) min 9.1 8.6 9.2 5.6 8.6 9.6 8.8 8.8
MBRT /hr ( min ) 5 5 5 5 5 5 5 5
Acidity (% L.A ) 0.136 0.136 0.136 0.136 0.13 0.146 0.136 0.136
Phosphatase test -ve -ve -ve -ve -ve -ve -ve -ve
 Ratio of Lactose: Protein: Ash is 13: 9: 2

 It is the process of attaining required %fat and %SNF of milk by separation cream from milk
and again adding it to milk in quantity that will make desired % of FAT and SNF. The
processing of raw or chilled milk received at the dairy plant is necessary for the following
reasons:

 To meet the quality standard to comply with the PFA, the legal authority in our country.

 To ensure public health safety.

 To enhance self-life of the product.

 To comply with certification requirements of agencies like Agmark, BIS, ISO, CODEX
Alimenterious Commission, prior to marketing products.

 To satisfy consumers taste.

 After preparation of each, milk sample is tested by central personnel. If the milk is
satisfactory then the milk is send to HMST (Horizontal milk storage tank) tank for packing.

 Specifications of Equipment

 Separator
Rotating the container of milk at high speed will create centrifugal forces in
the milk. Thus cause the skim milk to move much more quickly in the direction
of the centrifugal force, and the cream to be displaced towards the axis of
rotation.
  Homogenization

Homogenization is a mechanical process in which milk is forced through a homogenization

valve under very high pressure.
This complete process results in disruption of fat globules leading to decrease in the
average diameter of 0.2 micron to 2 micron and increase in the number and surface area of
fat globules.

 Amul Butter milk

 Parameter Value
Fat% (Min.) 1.0
SNF% (Min.) 5.5
Acidity (%LA 0.7
Max.)
TS% 6.5
Color White
Flavour & Taste Clean acidic taste with
refreshing flavor

 Benefit of butter milk

 Buttermilk may offer several health benefits, including improved blood pressure and
bone and oral health.

 May be easier to digest than other dairy products.

 May support strong bones.
 May improve oral health.
 May help lower your cholesterol levels.
 Linked to lower blood pressure levels.

Biological parameter:
Parameter Value
SPC (cfu/ml) 106-107
Coliform /gm (max.) 10
E. coli/ gm (max.) Absent
Salmonella /25gm (max) Absent
Shigella / 25 gm (max.) Absent
S. aureus / gm (max) 50
Yeast & mould count /gm (max.) 100
Aerobic spore count /gm (max.) 10
Anaerobic spore count /gm (max.) <1
Listeria monocytogens /gm (max.) Absent

Type of packaging: - (LDPE) in 500 ml.

 Storage Condition and Shelf Life :

Shelf Life of the product is 2 days when stored refrigerated at 8 deg C 0
  Manufacturing Chart of butter milk
Receive pasteurize milk

Heating(38-42C0) without holding

Inoculation of DVS culture

(RST-744: 2.2gm/100ltr, CHN-11: 0.24gm/100ltr)

Allow for 15 min & mix properly

Incubate at 38-43/5-8 hrs.

(Acidity >0.8%L.A.)

Curd breaking

Pasteurized Chilled water (Double then Curd)

Regeneration at 60 to 65C0

2
Homogenizer (1st stage 105 kg/cm )

Heating of BM at 62-65 ̊C /15 Sec (Thermization)

Standardization (1.0% Fat and 5.5% SNF & 0.6 – 0.7 % LA)

Chilling at < 10C0

Transfer to horizontal milk storage tank

Packing section

Cold storage <8C0

 CCPs and OPRPs of Milk & Buttermilk processing

CCPs (critical control points)
Cream pasteurization at 78-84 C0/16 Sec
Heating section of milk = 78-84 C0/16 Sec at 80 for no hold
OPRPs (operational pre-requisite program)
Filtration (Nylon bag filter 100 mesh size)
Pasteurized milk at <8 C̊
Chilling of milk at <5 C̊
Storage of RCM in silo <8 C̊
Cooling &maintain temp. Of BM at 38-43
Incubation of BM at 38-45for 5-8 hrs.
Heating of BM at 62-65 ̊C/16 Sec.

 Flow chart of CIP process of plant

Pre rinsing by water (40C0 to 50C0)

Caustic-NAOH for 15 minutes at 70-80C0(1.10-1.120%)

Hot Water(70-80C0)

Acid-HNO3 for 15 minutes at 60-70C0(0.70%)

Caustic for 15 minutes at 70-80C0(1.10-1.120%)

Hot Water(95C0) for 10 minutes

Rinse with normal water

CIP of Pasteurizer: -

Operation Parameters
Pre rinse with potable water 10 minutes or till water comes clear
Caustic circulation 15 min at 70-80°C of 1.10-1.20 % strength
Potable water rinse 10 minutes
Acid circulation 15 min at 60-70 ° C of 0.7-0.8% strength
 Potable water rinse 10 minutes , final pH of water -7
Sterilization 5 minutes of Hot water/ Steam(85-90C)

 CIP of Milk Silo/Milk Tanker:

Operation
Pre rinse with potable water
Caustic circulation
Potable water rinse
Acid circulation
Potable water rinse
Sterilization
Parameters
10 minutes or till water comes clear
15 min at 70-80°C of 0.5-1 % strength
10 minutes
15 min at 65-70 ° C of 0.5-1 % strength
10 minutes
5 minutes of Hot water/steam(85-90 ° C)

 Cleaning Schedule: -

SN. Equipment’s Washing Frequency

01 Tanks, silos Full CIP 7 days interval
02 Pipelines Full CIP After every operation
03 Pasteurizer Full CIP Once per Day(with Lye after every 6
hrs.)
03 Cream Separator Manual After every operation (All parts are dip
cleaning in Hot water(95C0 for 10 minutes)
03 Homogenizer Manual After every operation
cleaning
04 Pasteurizer Manual 6 months’ interval (or flow rate is below
cleaning 90% of through put)
  POUCH PACKING PLANT
 INTRODUCTION
The appropriate packaging of milk is of utmost importance not only to preserve its nutritive
value and saving of wastage, but also to improve the marketability to achieve better returns.
The challenge to the packaging industry is to deliver the nutritious milk to the consumer in
most economical, hygienic, safe and environmentally friendly package.

CHARACTERISTICS OF PASTEURIZED MILK

1. Milk has a tendency to absorb the flavours from its environment
2. Risk of Contamination is more in liquid milk
3. Adulteration can be done easily when not packed properly
4. It is difficult to handle milk in bulk quantities
5. Milk is prone for oxidation when exposed to sun light

CRITERIA FOR SELECTION OF MILK PACKAGING MATERIAL

It should be free from off-flavours
It should not impart any taste or flavour to the product.
It should act as barrier to bacterial contamination,
It should be resistant to UV light ( max transmission: 8% at 500 nm & 2% at 400nm)
It should have no physiological effects on the products
It should possess good mechanical properties (sealing, tensile, structural strength etc.) It
should be tamper proof.
It should possess good oxygen barrier properties
It should be economical
It should fit in to processing- in-Line
Capacity of pouch packing Plant: 3,00,000 L/day.

 Total packaging machines: -12 Samarpan: -12

 Number of machines for 200ml, 270ml, 500ml= 10.
 Number of machines for 6lit pouching: -02.  Crate
washer: 03.
 Recovery tank: 02
 Weighing balance: 02

 Working step of FFS Machine

Film loaded in film machine

Film edge is passed over and of role

Film roller (dancing roller)

UV Light

Front side formation of plate

forming plate roles the flat film into

tube overlap

Tube passes vertical jaws and engaged

Sealing of vertical jaw

Bottom sealing of previous pouch

Feeding

Horizontal sealing

Pouch

 FFS Machine Functions

 • Film unwinding
• Film pulling
• Film sterilization
• Pouch forming
• Vertical sealing
• Horizontal sealing
• Product filling
• Pouch parting
The FFS machine is mainly used for packing liquids. It differs from other machine in
such a way that it does not need compressed air for its automatic operation.
The components, which form, fill and seal the sachets, are unclosed in SS cabinets.
The parts coming in contact with milk are made of SS.
1. Films supply -Two rolls of heat sealable film are mounted in a compartment. The roll
passes through different idler rollers and film loosening rubber rollers and through UV
sterilization tubes before it gets engaged in forming device.
2. Vertical seal – The film is overlapped and sealed into tube on each mode by heating
element known as vertical electrode. The sealing jaws are water cooled and operated
by drive shaft.
3. Film feed – The movement of film is controlled by a set of rubber nip rollers, which are
driven via drive shaft, bevels, gears etc.
4. Drive- The drive through a single motor and a reduction gear box chain, sprockets
drives the main cam shaft of each head via clutches. The mechanical cam fitted on each
shaft controls jaw movement and film feed.
5. Horizontal sealing and cutting – The seal clothes tubes when arrived at bag making
point where it sealed by horizontal electrode and then cuts the horizontal portion of
the film tube.
6. The horizontal press on which there is silicon back up rubber and Teflon magazine is
called counter electrode. Cooling water flows through holes in the horizontal jaws.
7. End of film - When full roll of the film is used during production the machine had stops
automatically giving alarm sound.
8. Filling – It depends on product to be packed.
9. For this a constant liquid cylinder mounted on a top of the machine.
10. The filling tube is inside the tube film.
11. A liquid injection cylinder is mounted on top end of injection tube.
12. The gate of the lower end of the injection tube opens when injection switches turned
ON.
  Operation of Pouch Packing machine  Starts the supply of milk in machine.
 Starts with turning machine on, auto, vertical sealing, followed by horizontal sealing.
 Check the pouch for its Bag length, weights, batch number and date.
 Make proper setting in the machines if not getting the required result.
 Check the weight periodically and eliminate the pouches which are not fulfilling the
requirements.
 Follow the procedure till the end of the demand of the day.
 At the end, sequence of ending up with machine should be reversed that from
starting up.
 This is followed by CIP

 Type of milk and butter milk packed in Sarvottam dairy

Serial Variety packed %Fat %SNF Price(Rs.) Weight (gm)

No.
(min) (min)
1 Amul Gold (500 ml) 6.0 9.0 28 516 to 519
2 Amul Gold (6lit) 6.0 9.0 336 6204 to 6209
3 Amul Tazza (200 ml) 3.0 8.5 10 208 to 211
4 Amul Tazza (500 ml) 3.0 8.5 22 516 to 519
6 Amul T-special (1 lit) 4.5 8.5 51 1033 to 1037
8 Amul SNT (200 ml) 1.5 9.0 8 208 to 211
9 Amul SNT (250 ml) 1.5 9.0 10 308 to 311
10 Amul Buffalo milk(500ml) 6.5 9.0 29 516 to 519
11 Amul Butter milk (500 ml) 1.0 5.6 12 516 to 519

Microbial Stander
PARAMETERS Standards
Standard Plate Count / ml (max) 30000
Coliform /ml Nil
 Chilled Water
Purpose: cooling of vertical and horizontal Jaw.
Easily cut pouch
Generally, temp. of chilled water is 10-12C0 Reduce
uses of “Teflone”
 Milk Pouch Coding
E.g. “CA01EM030916” (Where: CA: -Union code) 01:
-Machine Head No.
E: -Silo No.
M: -Morning or Evening
091019: - Use by date
During continuous packing operation 3 tests are performed
Drop Test: From 1.2-meter height and from all the 6 sides.
Horizontal and Vertical sealing: Checking of sealing.
Squeeze test: Push the pouch from center.

 Yield of Roll per kg

Amul Gold (500ml)
Weight of Roll 27.35kg
Wastage pouch: 74
Production pouch: 11492
Yield= 114952
27.35
=420.18%
Total crate =478

 Detail of Pouch
Particular Parameter
Volume of milk 500 ml. for Amul Gold, Taaza, BM
275 ml. & 200 ml. for Amul Slim ‘N’ Trim
Weight of empty pouch 2 g. of 500 ml. pouch
 1 g. of 200 ml. pouch
Weight of pouch with milk 515-520 g. for 500 ml. pouch
206 -220 g. for 200 ml. pouch
Length of pouch 150 mm.
Thickness of film 45-50 microns
Air pressure 4 kg/ sq. cm.
Storage temp. 4-6 °C
Crates Nilkamal & Prince
Wt. of empty crate 1.5 kg.
Dimension of crate Length 44 cm., width 33.5cm., height 15 cm.

 CCPs & OPRPs of pouch packing plant

 CCPs (Critical control point)
Temperature of pouch should be below 5oC in cold storage.
 OPRPs (Operational pre-requisite program)
Correct code
Correct price
Correct date
Correct time

 Cold Storage
Capacity 1500-1700 Crates

Temperature <4C0

Adjustment FIFO

 CIP of Packing Machine

1. Flush the milk in the packing machine tank & line. Remove the filter from injection of
packing m/c.
2. In packing machine 70 – 80 0C & 0.5 – 1.0% conc. Caustic solution CIP pass to the milk line.
3. After complete the caustic CIP flush there solution with hot water.
4. Check the presence of caustic into the hot water by using phenolphthalein as indicator.
  Crate Washer Section
Incline Crate Washer No.-02
Make: shree Vishvakarma engineering VDU (900crates/hr.) 

Crate washing steps

Pre-rinse water (Tap water)

Detergent washing at 72-80C0

(washing soda + sodium Meta silicate)0.5-0.8 % strength.

Final rinse (50-60 Hot Water)

Drying by steam

Sr.No. Particular Parameter

01 Detergent temperature 72-80 ° C

02 Detergent strength 1.10 % alkali.

03 Steam pressure 1.5 kg/sq. cm

Manual crate washing: Soaking crates in detergent solution (0.5 % Teepol and 0.2 % washing
soda) at 60 °C for 10 minutes and hand scrubbing, and finally rinse with normal water.
Milk recovery system:

The milk from the leaked pouch is collected in the leakage dump tank. After the
pouching of the standardized milk, the excess will be transferred to the leakage dump tank.
And from the leakage dump tank the milk should be pumped to the rinse milk recovery
balance tank. The chilling of the rinse milk is done. Then after the rinse milk is stored in the
rinse milk storage tank. The milk in the rinse milk storage tank is then pumped and process
again in the milk processing line.
  GHEE SECTION
Some of the important features of ghee manufacturing in India are;
 Simple technology with relatively low cost for ghee making
 Longer shelf life
 Refrigeration not required for storage
 Probably best way to salvage sub standards and returned milk fat by converting and
frying medium, and for religious rites.
 established market
 low cost of production
 Most expensive milk constituent, i.e., butterfat, preserved efficiently.
 Helps salvaging the substandard and surplus milk

In principle, ghee making involves three distinct operation:-

1) Concentration of milk fat.
2) Heat clarification of fat rich milk portion, and
3) Removal of residue from the pure heat clarified fat
  Agmark standards followed in Sarvottam dairy

Particulars Special Grade General Grade

Baudouin test Negative Negative
BR Reading at 40ºC 40 to 43 40 to 43

RM value Not less than 28 Not less than 28

PV value 1 to 2 1 to 2
Moisture Not more than Not more than
0.3% 0.3%
%FFA(Oleic acid) Not more than 1.4% Not more than 2.5%

Physical Properties:

Parameter Standard Analytical Reference method

Color White with greenish or Agmark General Grading and
yellowish ting marking rules, 1988.
Texture Granular in solid state
Flavor and Taste Clean and Pleasant
 Flow chart of Ghee manufacturing

Cream from process section

Pasteurization at 78-84°C for 16 sec. (CCP)

Cooling of cream (at 10-12°C)

Storage of pasteurized cream(10-12°C)

Duplex Filter
 Q.A.Sampling Not Ok

CBMM(8-12C0)

White Butter

(80C0)
Butter malting vat

Modul-1(90C0)

Intermediate tank
-1

Serum separator
(8400rpm)

Fat portion Serum

Intermediate tank
-2 Check by QA

Module-2(110C0) Use for butter milk

Settling vat bottom layer (serum portion)

Ghee kettle(110±2C0) Ghee Residual Recovery kettleBagri

Intermediate Vat Ghee kettle

Filtration(100meshsize) Bagri

0
 Clarifiers(90-95C )

Storage(40C0) Weighting of ghee in tin

Electric Heater(45C0) bottom seaming

Balance tank of pouch packing machine Cartooning

FFS machine Storage of ghee (16C 0) (FIFO)

Cartooning

Storage of ghee(16C0) (FIFO)

 Operational parameters
Cream pasteurization: 82-84C0; 16s
Butter melting temperature: 80-85 C0, around 30minutes
Boiling of ghee: 110±2 C0
Filtration: Nylon bag filter (100 mesh size)
Clarification: With clarifies

The CBMM is based on Fritz type process.

 In this process the cream is fed to into the first cylindrical chamber where a
beater rotating at ~1000rpm beats and aerates the thin layer of cream to break
the emulsion and promote aggregation of surviving and damaged fat globules
 The mixture of aggregates and serum from the cream drops down a chute into a
second cylindrical chamber that rotates slowly at up to 35rpm.
 The rolling action of the particles in the first part of this cylinder promotes
further aggregation of the butter grains with some recovery of fat from the
serum.
 The second part of the cylinder is perforated so that the serum, now referred to
as buttermilk, can drain away while the butter grains increase further in size and
consolidate.
 Butter grains fall from the second cylinder into the first working stage, where a
pair of contra-rotating augers consolidate the butter grains and squeeze out
some of the buttermilk.
 The compacted butter grains are transported up a slight incline through a series
of orifice plates and cutter blades, similar to a mincing machine.
 The effect of this action is to consolidate the butter grains into a continuous lipid
phase of liquid milk fat in which are distributed the moisture droplets, milk fat
crystals, and fat globules.
 Ideally these moisture droplets should have a diameter 110μm; but because this
is difficult to achieve in a single working stage, mostly butte now a days’
machines have a second stage worker.
 Butter milk specification separated during churning
Fat: 0.3 %
SNF: 6.8 %
Temperature: 8ᵒC
Acidity: 0.128 % L.A.

 Equipment’s Description of Ghee plant

CBMM (continuous butter making machine) Number:
02
Company: HMT limited
Type: BM 06
Capacity: 800 Kg/hr
Speed
Beater unit: 1250-2400 rpm (with four blades rotate in beater)
Draining unit: 16 rpm (with screw conveyor and draining cylinder)
Kneader unit:40-60 rpm (double screw with kneader blade with squeeze out
head) Cream input
Capacity: 2000Kg/hr (max)
Quantity: Cream with 38-42% fat
Temperature: 8-15oC
Cooling water: 3000LPH at 1.5C0
Wash water: 2500LPH at 5oC
Cream storage tank
Number: 04
Jacketed vertical tanks
Capacity: 5000L
Screw pump (for feeding cream to CBMM)
Number: 02; one per machine
Company: Chemech engineering
Type: 200
Screw pump motor
Number: 02
Company: Havells-lafert motor
Ghee clarifier
Number: 02,
Company: Tetra pack India Pvt. Ltd.
Max speed (bowl): 8571 rpm
Ghee pouch packing machine
Number: 02
Company: RMC packaging system (P) Ltd.
Model: VIP-900MEX
Tin seamer machine
Number: 02
Company: S. A. Packaging industry (Regd.)
Machine name: SEAMER
Capacity: 200G-5Kg
Weighing machine
Number: 06
Company: Essar
Settling tank
Number: 02
Capacity: 5000L
Serum Separator
Speed: 8400 rpm
Company: GEA Westfalia Separator
Filter
Number: -02
Heat exchanger
Number: - 02
Type: - Tube in tube type
No-01: For butter melting
No-02: for ghee melting
Pump
Number: -07
Company
Swastik valve & pumps (04)
Zeuzer engineering India PVT. LTD. (03)

 Ghee packing machine (pouch packing)

 Slow in speed as compare to milk pouch packing machine.
 Horizontal sealing is done by 100 A transformer.
 Vertical sealing is done by 50 A transformer: 2400V (~ 55-60 A).
 Film thickness of ghee pouch is ~ 80-100 microns.
 For 500ml pouch, the vertical sealing is done twice because of long length of vertical
rod.
 But for one-liter pouch is done once.
 The temperature of vertical sealing for 500ml pouch is kept low as compare to one-
liter pouch

 Weight range of different pack size

Sr. No. Pack size Gross weight Net weight CBX package

01 500ml pouch 457-460g 457g 20 pc/box

02 1 lit. tin 905-915g 905g 12 tin/box

03 15 kg tin 15020-15025g 15020g 1 tin/box

 Shelf life of Ghee

Ghee packed in tin: 12 months
 Ghee packed in pouch: 09 months

 CIP of ghee plant

Sr. Equipment CIP Schedule

No
01 Butter melting Scrap ghee residue with brush followed by Once in a
vat, wash with hot water and again wash with week
Ghee kettle, caustic solution for 30 minutes at 70– 650C
Ghee residue (0.5 – 1.0%) with agitation and brushing
melting vat followed by tap water rinsing and finally
rinsed with hot water
02 Ghee filter and Pre-rinse with cold water and hand scrubbed Once in a
clarifier with soap solution and brush and finally rinsed day
with warm water
03 Ghee settling Pre-rinse with cold water and hand scrubbed Once in a
tank with soap solution and brush and finally rinsed month
with warm water
04 Ghee filling Pre-rinse with cold water and hand scrubbed Daily
machine with soap solution and brush and finally rinsed
with warm water
05 Ghee section Pre-rinse with cold water and hand scrubbed Every 1st
floor with soap solution and brush and finally rinsed shift
with warm water
06 Balance tank Pre-rinse with cold water and hand scrubbed Once in a
with soap solution and brush and finally rinsed week
with warm water
07 CBMM Pre-rinse with cold water and hand scrubbed Daily
with soap solution and brush and finally rinsed
with warm water

 DAHI SECTION

 Dahi is popular Indian the most popular Indian fermented dairy product.
 Many beneficial effects of dahi are as follows: -
• Enrichment of human diet through development of a wide diversity flavours, aromas and
textures of food.
• Bio-enrichment of food substrates with protein, essential amino acids, essential fatty
acids and vitamins.
• Detoxification during food fermentation processing.
 The production of dahi is not fix, it is produce as per market demand.
 Sarvottam Dairy produces “Amul lite” and “Amul masti” dahi.
 “Amul lite” dahi produce from milk of 0.5% fat (max) and 11.5% SNF (min).
 “Amul masti” dahi produce from milk of 3.5% fat (min) and 11.5% SNF (min).
 Acidity of dahi is 0.8-0.95%LA.
 Generally, SNF content in milk has to be increase in milk intended for dahi production. It is done
with SMP (Skim milk powder).

Flow chart of manufacturing of Lite/Masti Dahi

Raw milk(<4C0)

Standardization (Fat : 3.3 Max,0.5 Max SNF:11.3 Max)

Balance tank

In-line filter

Feed pump

Regeneration -1(45-60C0)
 Filter(Duplex)

Regeneration -2(70-80C0)

Homogenization(72C0)
1st stage: 159 Kg/cm2& 2nd stage: 51 Kg/cm2)

Heating(90C0)

Booster pump

Holding tube (90C0 for 10 minutes)

FDV

Regeneration -2(75-80C0)

Regeneration -1(50--60C0)

Cooling(38-42C0)

Incubation tank(38-42C0)

Culturing (RST-744, CHN-11, Dalton, Denisco, Sacco)

Agitation (10-15 minutes)

Vertical Storage tank

Cup filling/ pouch Packing

 In -Crate

Incubation storage room (40-42C0)

(Till reaches pH 4.7 or acidity: 0.75-0.85 %)

Place crates in cross direction

After 4hr take 3 sample by QA (Top, middle, bottom)

1st rapid cooling: from 40C0 to 20C0 in one hour

2nd slow cooling: from 20C0 to 4C0 in 8-12 hours

 Homogenization of milk
Main factor to gain desirable body & texture of dahi.
Higher the homogenization pressure, better will be the texture of dahi.

 Purpose
To avoid fat layer (Cream separation), to stabilize the water/fat emulsion, reduces
the tendency towards syneresis, to improve the texture of dahi.  Effects

Reductions of fat globules diameter, fat globules are broken, their membrane
splinted. Efficient temperature >60°C. Modification of fat globule membrane with
casein.

 Heat treatment
The purpose
 Destruction and/or elimination of pathogens and other undesirable microorganisms
including enzyme systems (pasteurization).
 Production of factors which stimulates the culture.
 Changes in the physicochemical properties of the milk constituents, which are relevant
in dahi manufacture.
  Starter addition (DVS cultures)
 Starter culture used for culturing are RST744 and CHN11.
 They are added in the ratio of RST744:CHN11- 45:5unit/500lit.
 Both the cultures are used in mix i.e., they give a symbiotic relationship.
 Both the cultures are thermophilic (added at temperature of ~ 40-42oC). 
RST744 is acid producing culture and CHN11 is aromatic culture.

One pouch of DVS cultures contains:

If RST744: 200U, CHN11: 50U.
Calculation of starter amount (for RST744)
1 unit = total weight in one pouch (culture)
unit on pouch
= 57.5/200
= 0.29 gm.

1000L dahi = 90U = 90*0.29

= 26.1 gm RST culture. Similar
calculation for CHN11
1 unit = 11.85/50

= 0.24 gm,
1000L dahi = 10U = 10*0.24
= 2.4 gm
The crates are put in cross direction so that the hot air circulates to all pouches uniformly

 Equipment description of Dahi plant

• Plant capacity: 5kL

• Daily avg. production: Depend on Demand Pasteurizer

 Number: 01
 Company: Zeuzer engineering India Pvt. Ltd.

 Capacity: 5000L/hr Feed

pump (pasteurizer)
 Number: 01
  Company: Zeuzer engineering India Pvt. Ltd. Homogenizer
 Number: 01
 High pressure homogenizer
 Company: Goma engineering Pvt. Ltd.
 Model: H-5011
 Capacity: 5000LPH
Pump for transferring homogenized milk to incubation tank
 Number: 01
 Company: Zeuzer engineering India Pvt. Ltd.

Pump before pasteurizer

 Number: 02

 Company: Zeuzer engineering India Pvt. Ltd. PHE (for

pasteurization of skim milk)
 Number: 02
 Company: Zeuzer engineering India Pvt. Ltd.,  Capacity:
5000L/hr.

Pump at above describe PHE

 Number: 02
 Company: Zeuzer engineering India Pvt. Ltd.

Venturi (use for standardization)

 Number: 01
 Pumps in Venturi
Number: 02
Company: Zeuzer engineering India Pvt. Ltd. Feed
pump (before PHE)
 Number: 01
 Company: Zeuzer engineering India Pvt. Ltd.
Horizontal storage tank
 Number: 03
  Capacity: 10KL (01), 5KL (02)

Cup filling machine:

 Number: 03 (total)
 Company: Goma engineering Pvt. Ltd.  Name of equipment: Duplex cup
filling machine  02 machine are same.  Number: 02:
1. Model: DCF-3000
2. Capacity: 3000 Cup/H
 Number: 01:
1. Model: DCF-3000
2. Capacity: 2400 Cup/H
Double jacketed storage tank
 Number: 02

 Capacity:5000 lit Inoculation tank

 Number: 06 (use 04 in dahi and 01 in flavour milk)
 Capacity: 1000L
Pouch packing machine
 Number: 03
 Company: Nobal packaging

 SPECIFICATION

ACIDITY: 0.8 to 0.95 % LA Max.

TEMPRATURE: < 5° C Max.
Coliform: Nil
Yeast and mold: Nil
SENSORY: BODY {Firm}
FLAVOUR: Mild Acidic, No Whey separation.
SHELF LIFE: 7 Days from manufacturing date

 Packing of dahi
The dairy produces Amul lite and Amul masti verities of dahi.
Standards followed in Sarvottam dairy for verities of dahi
Amul lite (skim milk dahi) Amul masti (toned milk dahi)
Particulars
Fat 0.5% (max) 3.5% (min)
SNF 11.5% (min) 11.5% (min)
Acidity (%LA) 0.8-0.95 0.8-0.95

The operation of pouch packing machine is same as the milk pouch packing machine.

 The varieties of dahi packed

Amul lite: 200 gm pouch only.
Amul masti
 Pouch: 200 gm, 400 gm, 1 Kg.
 Cup: 200 gm. Amul masti
 24 X 200: 24cup/box = 4800 gm.
 50 X 200: 50 pouch/box
= 10000gm.

 24 X 400: 24 pouch/box
= 9600 gm.

 Weight of different varieties of dahi

Varieties Weight

Amul masti 100 gm cup

Amul masti 200 gm cup

Amul masti 400 gm cup

Amul masti 200 gm pouch

Amul masti 400 gm pouch

Amul masti 1 Kg pouch

Amul masti 5 Kg pouch

 Amul lite 200 gm pouch

Amul lite 400 gm pouch

Amul lite 5 kg pouch

The procedure for CIP of section is same as describe above in processing section & packaging
section

 CCP and OPRPS of Dahi

 CCP
Heating Section 90C0 for 10 minutes
Incubation temperature 40-42C0

 OPRP
Filtration Nylon Filter bag <100 Micron size
Chilling of milk <4C0
Chilling of dahi <5C0
  PANEER SECTION
 Paneer, a highly popular traditional Indian dairy product.
 Paneer, is obtained by the acid and heat coagulation of milk at high temperature. The
phenomenon of coagulation involves the formation of large structure aggregates of
protein in which milk fat and other colloidal and soluble milk solids are entrained with
whey.
 Good Quality paneer is characterized by white colour, sweetish, mildly acidic, nutty
flavour, spongy body and a closely knit texture. Paneer is highly nutritious since it retains
about 90% fat and protein, 15% minerals and 10% lactose of the original milk.
 It contains approx.54% moisture, 17.5% protein, 25% fat, 2% lactose and 1.5% minerals.
There is a need to tap the market potential of paneer both for domestic consumption as
well as export.
 GCMMF Standards for paneer
 The product technology and quality shows wide variations. According to the prevention
of Food Adulteration Act, paneer shall contain no more than
70% moisture and the fat content should not be less than
50% of dry matter.
Daily production – 8 Batch

 Flow diagram of paneer manufacturing

Fat NMT 25%

Moisture contain NMT 55%

Acidity NMT 0.4%

TPC NMT 200000/g

Coliform NMT 50/g

Yeast and mold NMT 100/g

E.coli Absent/gm

Receiving milk from processing plant

Standardization (Fat 4.5% & SNF 8.5%)

Pasteurization (Heating at 90ºC for 12 minutes)

Cooling (70ºC-74ºC)

Addition of citric acid

(@2.2 kg Citric acid in 200lit water,300gm Cacal 2 in 6 lit Water)

Settling of curd or coagulum (Hold for 10 min)

 Hoop filling of coagulum

Pressing of Paneer hoop (4 to 5 kg/cm2 for 20 min)

Draining of whey (Sell other union)

Paneer block in chilled water

Deeping vat (2-4ºC)

Discard from vat after Temperature arrived 20ºC of paneer block

Cooling of paneer block to -2 to 2 °C in blaster room

Cutting of paneer block (200 gm, 500 gm)

Vacuum packaging

Sterilization of packed paneer (90ºC for 35 min)

Cold storage (4ºC or below)

Q.C Assurance Not ok C.A. Dosing tank

Cartoon packing
(200 gm & 500 gm in boxes)

Dispatch

 Standards of paneer followed in Sarvottam dairy

 Area Test Criteria
Visual
Colour White
Texture Soft & spongy
Friability Should not Frying
Physical Dispatch temperature Below 4℃
Sensory Flavour & taste Clean mildly acidic
Moisture(%) 60% max.
Fat% 50% min. (on DMB)
Chemical Acidity 0.5% max.
Yeast & mold 50/1gm
Coliform Absent/1gm
Aerobic plate count 30000/1gm
Salmonella Absent/25gm
Shigella Absent/25gm
S.aureus Absent/1gm
Biological Anaerobic spore Absent/1gm
Listeria Absent/1gm
monocytogenes

 Equipment’s description of paneer plant

Name No. of Specification

Paneer milk tank 4 Capacity 5000 litter

Make Zeuzer

Paneer milk pasteurizer 1 engineering

India Pvt. Ltd.
Capacity 5000 litter

Chilled water tank 1 Capacity 2000 litter

Paneer making vat 1 Capacity 2000 litter

Paneer pressing machine 2 Pressure 4-5 kg/cm2

Paneer dipping vat 1 Capacity 2000 litter

 Vacuum sealing Machine 2 Pressure -735 to -760 mm of Hg

Citric acid tank 1 Capacity 200 litter

Muslin cloth dipping tank 1 ---- ----

 CCPs & OPRPs of Paneer plant

CCPs
 Heating of Paneer milk at 90ºC.
 Heating temperature of water at 74-80oC, cooling at <4oC.
 Cold storage temperature less than 5oC.
 OPRPs
 Citric acid solution temp. 70±5oC.
 Coding
 Vacuum sealing of bags of -735 to -760 mm of Hg.  Sanitizer solution of 50-100 ppm

 Packing of paneer

• The paneer is now sliced and filled in 200g and 500g Varity in
cooled metalized polyester bags and weighed. Workers working at
packing section, ensure cleaning and sanitation of knife, working
table and hand before the process starts and also after every break.

• Sealing of bags with full vacuum is carried out. The sealed bags are
checked a if found improperly vacuum sealed, are
segregated released with sufficient vacuum.

• The packs are put in open trolley & transfer for the sterilization process.
Sterilization of paneer packs are maintained at 90ºC for 35 minutes holding.

• After sterilization done put this trolley at room temperature for bring down its
temperature about nearly room temperature. After that it transfer to cold storage,
maintained at 10ºC or below.
 Variety Pack weight Shelf life
200 gm
Amul fresh paneer 45 days
500

 Specification on paneer pack

Amul fresh paneer
Net wt. 200 gm
Ingredients Milk solid, Citric acid and Common
salt
MRP 70.0
Batch no. CAA2751

 CIP and Cleaning Schedule for PANEER

Sr.No Name of Equipment / Procedure Frequency

machine

01 PANEER VATS, S.S. PIPE Perrine With cold water and After Completion Of One
LINS , PHE, RE-PHE, Hand Scrubbed with Soap Code Production
CHILLER, WHEY TANKS, Solution and Brush and
MILK TANK, sodaacid-soda cleaning by
circulation for 15 min.
02 S.S.HOOP, S.S.TRY, Brushing, Wash With Hot After Every Use And Every
CITRIC ACID Water, Deeping In Soda Day.
DOZZING TANK. (0.41.10% for 1 hr), washing
and deeding in 80°C hot
water
03 MUSLIN CLOTHS Remove pieces from clothes, Every Day And Every Turn
 Soaking in costic (0.1-0.3% Of Hoops
for 5-10 min), Wash With hot
Water, Deeping Into 80° C
Hot Water
 Quality Control and Quality Assurance Laboratory
 Aim AND IMPORTANCE OF QUALITY ASSURANCE LABORAOTRY
 To maintain legal standards and legal requirements
 To fulfill customer‘s requirement in terms of various attributes
 Physical (body, texture, colour, etc)
 Chemical composition
 Microbiological
 Safety
 Consumers should get what they pay for
 This leads to increased consumer satisfaction and less complaints
 check adulteration in incoming material in order to prevent substandard product, hazards or
problems in the process
 To check efficiency of processes: heating, cooling, removing hardness from water, effluent
treatment etc.
 To safeguard nutritive value of milk and milk products
 To check wastage of material
 To help in research and developments
 To ensure general cleanliness and sanitation in factory premises

Daily Work in QA Department of Sarvottam Dairy

Reduction in unit cost of production
• Reduction in wastage and scrape
• Less complaints from customer
• Avoids repeated inspection
• Increases production since rejection reduces
• Efficiency of unit goes up
• Management gets proud place in society
• Boost employee‘s morale
• Reduction in production bottlenecks
  Sections in laboratory
 Chilling Center testing Lab
 Main laboratory
 Instrument room
 Microbiology laboratory

 Sampling of milk and milk products

 A sample is the small portion of a product representing the entire batch or lot.
 Whereas composite sample is the quantity secured by mixing together proportional parts of different
lots of a product.
 lot is the group of all the containers in a single consignment belonging to the same batch of
manufacture.
 Sampling is a specified job and shall be done by an experienced person.

 Samples may be required for chemical and bacteriological examination.

 It is not possible to lay down a single sampling procedure for milk and milk products which will be
applicable in all cases.
 The method of sampling will vary according to the purpose for which the sample is collected and the
tests which are to be carried out.
 The sample should be taken in as random a manner as possible to give each container or package an
equal chance of being selected.
 Confidence in the sample results increase with sample size, but large samples cost money and an
economic compromise is usually necessary.

Sr. No. Product or Material Sampling

Before standardization and when silo is OK after
1 Milk standardization.

2 Buttermilk Same as milk

3 Cream From each tank one sample is taken
After making of one batch or lot, from settling
4 Ghee tank, sample is taken.

When new variety is taken to machine, four

5 Milk pouch pouches are taken

Packaging film, CBX, Ghee When new material comes, one sample is taken
6 tin

7 Dahi At production of every lot

8 Paneer At production of every lot
  Sampling procedure for chemical analysis
Drain 2-3lit of milk or other product then take a sample.

 Sampling procedure for microbiological analysis

Spray of 2-propanol at sampling cock, then drain 2-3lit milk then take a sample.

 Perform Raw milk test at Sar Chilling center lab.

Product Parameter Method Internal Legal standard

standard

Should be fresh, Should be fresh,

gives creamy gives creamy
Organoleptic By experien mouth feel and mouth feel and
test ced
free from free from
person
objectionable objectionable
flavour. flavour.

Milk Fat Gerber

method, --- -----.

Milkoscan.
Milkoscreen
SNF Lactometer,
---- ----.
Milkoscan.
3.50%
Protein Milkoscan. 3.70 (max) (min.)- not
legal, an
avg.
4.50% (min.)-
Lactose Milkoscan 4.50% - 5.60% not legal, an
avg.

FPD Milkoscan 0.50% - 0.56% -

12.0% (min.)-
TS Milkoscan - not legal, an
avg.
 Acidity (%LA) Titrati 0.135% (max) 0.135% (max)
on
metho
d
Temperature Thermometer - -

Adulteration Test by GC and FT120

 Gas chromatography
 Check BR of milk
 Check Urea By FT1
 Glucose
 Citric acid
 Ammonium sulphate-TGT
 Detergent-TGT  Maltose-TGT
 Melamine-TGT
 Salt
 Vegetable oil
 Urea
 Starch
 Sorbitol
 Boiling point
 Freezing point
 Density
 Free fatty Acid

 Check Acid & Caustic strength

 Adulteration test chart of Sarvottam

Sr. Name of test Procedure Observation

No.
Yellow colour (+ve)
1. Urea test 2ml milk + 2ml urea reagent test
1ml milk + 2ml ammonia
2. Ammonia fertilizer Blue colour (+ve) test
reagent
test
 1ml milk boiled + few drop of
3. Starch test starch regent Blue colour (+ve) test

4. Nitrate test 1ml milk + 1ml nitrate reagent

Blue colour ring (+ve)
test
1ml milk + 1ml sugar reagent +
5. Sugar test boiled it for 3 min. Red colour (+ve) test
1ml milk + 1ml glucose +
boiled Dark blue colour
it for 3 min. + cool + than 1ml (+ve) test
6. Glucose test
glucose
7. Salt test 5ml salt reagent 1. + 2 drop salt
reagent 2. + than 1ml of milk Yellow colour (+ve)
test
5ml milk + 5ml neutralizer
reagent 1. + 2 drop neutralizer
8. Neutralizer test reagent 2. Pink colour (+ve) test
9. H2O2 test 1ml milk + few drop H2O2
reagent Pink red colour (+ve)
test
10. Formalin test 2ml milk + add slowly 1ml
formalin Violate colour (+ve)
test
11. Hypochlorite test 5ml milk + 2ml hypochlorite
reagent Plan yellow colour

(+ve) test
10ml milk + 2ml concentration
Red colour of
hydrochloric acid + immerse
turmeric paper (+ve)
12. Boric acid test turmeric paper into test tube
test
10ml milk + 1ml concentration
of hydrochloric acid + filter Chocolate brown
13. Malt dextrin test 5ml colour (+ve) test
+ 3 drop of 1% iodine solution
 Chemical and Microbial test
Product Parameter Method Internal standard Legal standard

Should be fresh, Should be fresh,

Organoleptic test By experienced gives creamy gives creamy
person mouth feel and mouth feel and
free from free from
objectionable objectionable
flavour. flavour.

Gerber method,
Fat Describe above. Describe above.
Milkoscan.

Lactometer,
SNF Describe above. Describe above.
Milkoscan.

3.50% (min.)-not
Protein Milkoscan. 3.70 (max) legal, an avg.

4.50% (min.)-not
Lactose Milkoscan 4.50% - 5.60% legal, an avg.
Market milk
FPD Milkoscan 0.50% - 0.56% -

12.0% (min.)-not
TS Milkoscan - legal, an avg.

Acidity (%LA) Titration 0.135% (max) 0.135% (max)

method

Temperature Thermometer - -

≤ 30min. -v. poor, The dye reduction

30min.-2hrs poor, time should not be
MBRT Standard 2-6hrs -fair, less than 30
procedure 6-8hrs - good, 8hrs minutes.
and above
excellent.
Creaming index Standard 0-10 0-10
procedure
 Alkaline Standard Disc reading:0- 6 Disc reading:0- 6 or
phosphatase test procedure or 0-10 0-10
SPC Standard NMT 30000/ml NMT 30000/ml
procedure
Coliform count Standard Absent in 0.1 gm Absent in 0.1 gm
procedure
Organoleptic test Done by Shall be fresh and -
experienced not too much
person acidic.
Fat Gerber method 1.1 (min) -

SNF Lactometer 5.6 (min) -

Butter milk Acidity (%LA) Titration 0.55 (max) -

method
Coliform count Standard Should be absent -
procedure
Cream Fat Gerber method - -

RM value Standard 28.0 (min) 21.0 (min)

procedure
PV Standard 1.0-2.0 -
procedure
Gravimetric
Moisture method (Hot air 0.3% (max) 0.5% (max)
oven method)
%FFA (as oleic Standard 1.4% (max) 3% (max)
acid) procedure
BR value at 40oC Butyro-refrectro 40.0-43.0 41.5-45.0
Ghee meter
Baudouin test Standard Negative Negative
procedure
Fat Gerber method Lite: 0.5% (max), Lite:0.5%(max)
Masti: 3.5% (min) Masti: 3.0% (min)

Lite: 8.7%
Gravimetric (min),
SNF method (oven 11.50% (min) Masti: 8.5%
method) (min)
Acidity (%LA) Titration 0.95% (min) 0.8%-0.95%
Dahi
method
Gravimetric -
Total solids method (oven 12-15%
method)
 SPC Standard NMT NMT
method 10,00,000/gm 10,00,000/gm
Coliform count Standard NMT 10/gm NMT 10/gm
method
Yeast & mold Standard NMT 100/gm NMT 100/gm
count method
Acid strength Titration 0.7N -
CIP solution
Caustic strength Titration 1.2N -

Rinse test Standard

Milk cans (weekly) method (SPC NMT 1000 NMT 1000
Count)
Swab test (daily) Standard
Plant hygiene procedure (SPC NMT 5000 NMT 5000
Count)
Thickness 46-55 Micron
(microns): 45-55 Micron
Packaging 500ml pouch, Standard 56-65 Micron -
material 200ml pouch, procedure
1L pouch. 60 Micron
Width (mm): 185mm
500ml & 1L 323-325, 590- -
pouch, By scale 592.
5 & 6L pouch 110 Microne

Ro: NMT 10ppm, Ro: NMT10ppm,

Titration Soft water: NMT Soft water: NMT
Water analysis Hardness method 250 ppm, 250 ppm,
Tap water: Tap water:
800ppm. 800ppm.
Hardness Titration NMT 800ppm NMT 800ppm
method
ETP water pH pH strips 6.5-8.5(~7-8) 6.5-8.5
analysis
TDS Oven method 2100 mg/l 2100mg/l

Microbial standards for various milk products:

Qty. Product SPC/ml Coliform Y&M Spore/ml

Min. Max. Min Max. Min Max Min. Max.

. . .
 100g Paneer 3,00,00 5,00,000 50 90 150 250 <1b 10b
0
100ml Butter milk - <10 lakhs 10 50 50 100 <1b 10b

100g Butter - 5000 - 5 - 20 - -

500ml Pasteurized milk - 30,000 Absent - - - -

100ml Ghee Nil

 Principle & procedure of test to be carried out in QC lab

Fat determination – by Gerber method

Procedure
 Take 10ml of Gerber sulphuric acid into the Butyrometer with the help of tilt
measure.
 Pipette out 10.75ml of the well mixed sample of milk and transfer it into the
Butyrometer carefully without allowing it to mix with the acid.
 Add 1ml amyl alcohol with the help of tilt measure.
 Close the Butyrometer with rubber stopper and mix the content by shaking until all
the curd has been digested.
 Transfer the Butyrometer in water bath at 65±1oC for 5 minutes.
 Place the Butyrometer in the centrifuge, balance the machine and centrifuge for 5
minutes at 1100rpm.
 Transfer the Butyrometer in water bath, stopper downwards, at 65±1C 0 for 3 minutes.

 Adjust the fat column within the scale on Butyrometer and take readings .

 Solid-not-fat determination (SNF) – by Lactometer

Procedure
 Warm the milk sample at 40C0 for 5 minutes or 45 C0 for 30 seconds.
 Cool the sample at the temperature at which the lactometer is calibrated to work (e.g.,
84oF for Zeal lactometer).
 Pour enough milk into the cylinder taking care to avoid incorporation of air bubbles.
 Some milk should over-flow when lactometer is immersed.
 Insert the lactometer gently.
 The lactometer should float freely and should not touch to the side of cylinder.
 Allow thee lactometer to come to rest in the milk.
 Take the reading within about 30 seconds and also note the temperature
 Convert the observed lactometer reading to the corrected lactometer reading for
temperature, if necessary.
 For this add 0.1 in the observed reading for each of above the required
 temperature and subtract 0.1 from the observed reading for each of below the required
temperature.
 Formulae for TS and SNF determination using lactometer:

Where CLR is corrected lactometer reading

Fat is different region to region

Detection of acidity of milk (Titration method)

Procedure
 Thoroughly mix the milk avoiding incorporation of air bubbles.
 Measure accurately 10ml of milk in two porcelain dishes.
 Add an equal volume of freshly boiled and cooled water.
 Add 1ml of phenolphthalein indicator solution to one of the dish and to the other add 1ml
of bench solution of rosaniline acetate
 Titrate the contents of the dish to which phenolphthalein has been added, against
standard sodium hydroxide solution added drop by drop from the burette until by
comparison the colour matches the pink tint of the control sample.
 The time taken to complete titration shall not exceed 20 seconds.

Titratable acidity (% lactic acid) = 9V1N

V2
 Where, V1= volume of standard sodium hydroxide solution required for titration (ml);
 V2= volume of milk taken for titration (ml),
 N= normality of the standard sodium hydroxide solution.
 Methylene blue reduction test (MBRT)
Procedure
 To 10ml milk in a test tube is added 1.0ml methylene blue test solution.
 The test tube is plugged with cotton/rubber stopper and placed in water bath at 37oC.
 The test tube is monitored for possible colour changes every 30 minutes.
 The time in hours, at which discoloration takes place is noted and compared with
suggested standards for grading of milk as below:
 BIS standards for the MBRT
MBR Time (hrs) Milk Quality
5 and above Very good
3 and 4 Good
1 and 2 Fair
½ and below Poor
 Reduction time are noted as whole hours e.g. if the colour disappears between 1.5 and
2.5 hrs, the result will be noted as 2 hrs.

Checking pasteurization efficiency – Alkaline phosphatase test

Procedure

 Take 5ml of buffer substrate solution into test tube and warm to 37oC in a water bath for
5min.
 Add 1ml of milk to be tested, close the tube with rubber stopper and invert to mix.
 Prepare in the same way a blank using boiled milk from the same milk sample.
 Incubate the tube at 37oC.
 Read the yellow colour after 30min or 2hr.
 The yellow colour is read in Lovibond comparator fitted with the disc calibrated in
microgram of p-nitro phenol.
 The blank is placed on the left of the stand and the sample on the right.
 The disc is revolving until the sample matches with the control and the reading is
recorded.
 Development of yellow colour in the test sample indicates presence of active alkaline
phosphatase.
 The heat treatment given to milk is not sufficient to inactive the enzyme or the milk is
contaminated with raw milk after pasteurization.
 In the emergency the test can be viewed after half hour

Interpretation

Sr. No. Half hour Two hours Interpretation Result

1 0-6 0-10 Milk properly pasteurized Negative
2 Above 6 Above 10 Raw milk/not properly Positive
pasteurized
Checking homogenization efficiency – Creaming Index
Procedure
 Place 50 ml of the milk at 20 ± 1°C in each of the three tubes.
 Centrifuge for 15minutes at ~1100-1200rev/min.
 Using the separate pipette, take 5 ml from the upper part of each of the three tubes,
carefully taking the cream that adheres to walls of the tube and transfer into a container
(Sample I).
 Then empty the three tubes into a separate container (Sample II).
 Measure the fat content in the samples I and II by the Gerber method.
Creaming index= A−B X 100
B
Where, A: %fat in sample-I
B: % fat in sample II
Interpretation
Interpretation
Creaming index
Excellent homogenization
0-10
11-20 Good homogenization

Fair homogenization
21-30
Poor homogenization
Over 30
Clot-on-boiling (for self-life of packed milk)

Procedure
 Transfer 5ml of the sample to the test tube.
 Heat the test tube in a boiling water bath and hold for about 5min.
 Remove the tube and rotate in an almost horizontal position and examine the film of milk
on the side of the test tube.
 The formation of clots is indicative of positive test.
Determination of RM value and PV value of ghee (Soluble & in-soluble volatile fatty acids)
 Procedure
 Weight 5±0.01 gm of ghee into a Polenske flask.
 Add 20 gm of glycerol and 2ml of 50% sodium hydroxide solution.
 Heat the flask over a naked flame, with continuous mixing, until ghee, including any drop
adhering to the upper parts of the flask is saponified, and the liquid becomes perfectly
clear; avoid over heating during saponification.
 Cover the flask with a watch-glass.
 Make a blank test without the ghee sample but using the same quantities of reagents
and following the same procedure.
 Measure 93ml of boiling d/w, which has been vigorously boiled for 15min, into a 100ml
cylinder.
 When the soap is sufficiently cool to permit addition of the water without loss, but
before the soap has been solidified, add the water and dissolve the soap.
 If the solution is not clear (indicating incomplete saponification) or is darker than light
yellow (indicating over heating), repeat the saponification with fresh sample of ghee.
 Add 2-3 glass beads, followed by 50ml of the dilute sulphuric acid (1:1), and connect the
flask immediately with the distilling apparatus.
 Heat the flask without boiling its contents, until the insoluble acids are completely
melted, then increase the flame and distil 110ml in between 19-21min.
 Maintain the flow of water in the condenser such that the temperature of the issuing
o
distillate does not exceed 18-21 C
 When the distillate reaches the 110ml mark, remove the flame and replace the 110ml
flask by a cylinder of about 25ml capacity, to catch draining
 Close 110ml flask with its stopper and without mixing the content, place it in water at
15oC for 10min, so as to immerse the 110ml mark.
 Remove the flask from water, dry from outside and invert the flack carefully avoiding
wetting the stopper with insoluble acids.
 Mix the distillate by 4-5 double inversions, without violet shaking.
 Filter through a dry 9cm open texture filter paper (Whatman No. 4) which fits snugly into
the funnel.
 Reject the first running and collect 100ml in a dry volumetric flask; cork the flask and
retain the filtrate for titration.
 Detach the still head and wash the condenser with three successive 15ml portion of cold
d/w, passing each washing separately through the cylinder, the 110ml flask, the filter and
 the funnel, nearly filling the paper each time and draining each washing before filtering
the next.
 Discard the washing.
 Dissolve the insoluble acids be three similar washing of the condenser, the cylinder and
the filter with 15ml of neutralized ethanol, collecting the solution in the 110ml flask and
draining the ethanol after each washing.
 Cork the flask and retain the solution for titration.
 Reichert-Meissl or Soluble volatile acid value
 Pour 100ml of the filtrate containing the soluble volatile acids into a titration flask, add
0.1ml of phenolphthalein indicator and titrate with the sodium hydroxide solution until
the liquid becomes faint pink.
 Polenske or Insoluble volatile acid value
 Titrate the alcoholic solution of the insoluble volatile acids after addition of 0.25ml of
phenolphthalein indicator with the 0.1N sodium hydroxide solution until the solution
becomes faint pink.
 RM value: 1.10 (T1 – T2).
 PV: T3 – T4.
 Where,
T1: Volume in ml of 0.1N NaOH solution used for filtrate of sample
T2: Volume in ml of 0.1N NaOH solution used for blank of above
T3: Volume in ml of 0.1N NaOH solution used for alcoholic solution
T4: Volume in ml of 0.1N NaOH solution used for blank of above.
Determination of free fatty acid (as % of oleic acid)
It determines the rate of oxidative rancidity in ghee. Procedure
 Take 10 gm of ghee in a 250ml conical flask.
 Take 50ml of alcohol in 250ml conical flask and bring it to boil. Neutralize by 0.1N NaOH
solution using 0.5ml of phenolphthalein.
 Mix both and heat to boil.
 Titrate it with 0.1N NaOH solution.
 End point: Pink colour appears at least 15s.
 %FFA = 2.82 X T
W
 Where, T= Titret value.

Determination of moisture

Procedure
 Weigh accurately about 10 g of the sample into a moisture dish which has been dried
previously, cooled in the desiccator and then weighed.
 Place the dish in the air-oven for approximately 1 hour at 105+1C.
 Remove the dish from the oven, cool in the desiccator to room temperature and weigh
 Repeat this procedure but keep the dish in the oven only for half an hour each time until
the difference between the two successive weighing does not exceed 1 mg.
 Preserve the dried sample for the determination of insoluble impurities.

Calculation

Where,
W1 = weight in g of the dish with ghee before drying,
W2 = weight in g of the dish with ghee after drying, W
= weight in g of the empty dish.

Determination of Butyro-refrectro meter reading (BR)

Procedure
 Open the double prism of the instrument and place two drops of the sample at 40°C
on the prism.
 Close the prism firmly. Allow the instrument to stand for a few minutes before
reading is taken.
 Observe through the eye piece and adjust the line dividing the field of the vision and
dark portions, line dividing these portions as a rule will not be a sharp line but a band
of seven colours.
 The colours are eliminated by rotating the screw head of the compensator until sharp,
colorless line is obtained
 Adjust the borderline so that it falls on the point of intersection of cross hairs.
 Record the BR value directly.
 Baudouin test (detection of presence of seasome oil in ghee)

Procedure
 Take 5 ml of the melted ghee in a 25 ml measuring cylinder (or test tube) provided
with a glass stopper.
 Add 5 ml of hydrochloric acid and 0.4 ml of furfural solution.
 Insert the glass stopper and shake vigorously for two minutes. Allow the mixture to
separate.
 The development of a pink or red colour in the acid layer indicates presence of
sesame oil.
 Confirm by adding 5 ml of water and shaking again.
 If the colour in acid layer persists, sesame oil is present.
 If the colour disappears it is absent.

Determination of total solids (TS) (By Gravimetric method)

 Procedure
 Weigh accurately the clean, dry empty dish with the lid.
 Pipette into the dish about 5 ml of the prepared sample of milk and weigh quickly,
with the lid on the dish. Or if solid/semi-solid product, then weight 5gm sample.
 Place the dish, uncovered, on a boiling water bath.
 Keep the base of the dish horizontal to promote uniform drying and protect it from
direct contact with the metal of the water bath.
 After at least 30 minutes, remove the dish, wipe the bottom and transfer to a
wellventilated oven at 98 to 100oC, placing the lid by the dish.
 The bulb of the oven control thermometer shall be immediately above the shelf
carrying the dish.
 The dish shall not be placed near the walls of the oven, and shall be insulated from
the shelf, for example, by a silica or glass triangle.
 The shelf used shall be near the middle of the oven.
 After three hours, cover the dish and immediately transfer it to a desiccator.
 Allow to cool for about 30 minutes and weigh.
 Return the dish, uncovered, and the lid to the oven and heat for one hour.
 Remove to the desiccator, cool and weigh, as before.
 Repeat, if necessary, until the loss of weight between successive weighing does not
exceed 0.5 mg.
 Note the lowest weight
Calculation
%Total Solid (by weight) = 100w
W
Where,
 w: weight in gm of residue after drying,
 W: weight in gm of prepared sample taken for the test
Standard plate count (SPC)
Procedure
 Sample preparation
 Preparation of a homogeneous samples.
 Use aseptic technique.
 Examine the samples promptly.
 Liquid samples in containers having air space can be mixed by rapidly inverting the
sample containers 25 times. To ensure homogeneous sample when no air space is
present, aseptically open the container back and forth into a sterile container three
times.
 Test portions of non-viscous liquid products can be measured volumetrically using a
sterile pipette (11ml into 99mml phosphate buffer/ 2% sodium citrate.).
 For viscous liquid products the test portion for the initial dilution should be aseptically
weighted (11±0.1 gm) into 99ml dilution buffer.
 Test portion of solid or semi-solid products should be weighted (11±0.1 gm)
aseptically into a sterile beaker and then add 99ml sterile diluent.
 Label all petri dishes, tubes and bottles with the sample number, dilution, date and
any other desired information.
 Prepare dilutions to obtain plates containing 30 to 300 colonies.
 Melt agar media and maintain between 44C0 and 46C0 until used.
 Take two sterile petri dishes. Transfer to each dish, by means of sterile pipette, 1ml of
the test sample. If necessary, repeat this operation using further decimal dilution
 Pour 12 to 15ml of the culture medium into each petri dish. Carefully mix the
inoculum with the medium by rotating the petri dish and allow the medium to solidify
by leaving the petri dishes to stand on a cool horizontal surface.
  Invert the prepared dishes and place them in the incubator at 37oC for 24-48hr.
 Select the petri dishes showing colonies in the range of 30-300 and count the colonies
with the aid of a colony counter. Avoid mistaking particles of undissolved medium or
precipitated matter in plates for pin point colonies. To distinguish colonies from dirt
specks and another foreign matter, examine doubtful objects carefully. Express the
standard plate count as CFU/gm of the product analyzed.
 Coliform count

Procedure
 Platting procedure is the same as describe earlier except that the agar medium to be used
is VRBA and second layer is poured after solidification of the first layer. Invert the
prepared petri dishes and incubate them at 37oC for 18-24hr.
 Counting the colonies
 After the specified period of incubation, select the petri dishes with more than 10 and
fewer than 150 colonies. Count the purplish red colonies having a diameter of at least
0.5mm and sometimes surrounded by a reddish zone of precipitate bile.
 Confirmation
 Inoculate five colonies of each doubtful type, if available, into tubes of lactose bile
brilliant green broth. Incubate the tubes in the incubator at 37oC for 48hr. Consider
colonies that show gas formation in the Durham’s tube, as coliforms. Consider the result
in the calculation.

Microbial standards (as per FSSR-2011)

Requirement Pasteurized milk Dahi

Total plate count NMT 30,000/gm NMT 10,00,000/gm

Coliform count Absent in 0.1 gm NMT 10/gm

Yeast and mold count Absent in 1 gm NMT 100/gm

Procedures of some products testing

Cream
Fat determination
Use for 40% Butyrometer.
 1gm cream + d/w for level maintenance.
Remaining procedure for fat determination by Gerber method.
Calculation: %fat in cream = fat graduation × 3

Dahi
Fat determination
100/20 gm sample + 5/1ml ammonium buffer.
Rest of procedure is same as milk fat determination.
Acidity
10 gm sample + 10ml d/w.
Rest of procedure is same as milk.
Checking strength of CIP solution 
Take 5ml d/w in a beaker.
 Add 1ml sample.
 Add 2-3 drops of phenolphthalein indicator.
If caustic
Titrate 0.1N HCL.
Till pink colour to colorless.
Note down the ml of HCL used.
If acid
Titrate with 0.1N NaOH.
Till colorless to pink colour.
Note down the ml of NaOH required.

Determination of thickness of milk pouch film

Apparatus
Micrometer
properly calibrated dead weight micrometer, fitted with a dial gauge reading correct
to 0.01mm or alternative a micrometer fitted with a dial gauge reading correct to
0.0005mm. A screw micrometer shall not use on a yielding material like paper.
Procedure
Take a pack of not less than 5 specimen of test piece cut to a size of 20 X 25cm.
 The number of specimens or test pieces in each pack shall be so chosen that all the
sheets be represented in the test.
Each specimen or test piece to be tested shall be independent of the remainder, i.e.,
one specimen or test piece folded and inserted in the pack to form two or more
specimen or test piece shall not be used.
Raise the moving member of the apparatus by means of the lever, introduce this pack
and relax the lever gently to enable the moving member to fall down and touch the
pack and exert a steady pressure of 1.00±0.10 Kg/cm2.
Test at 5 place, near the edges as well as in the center portion of the specimen or test
piece to check for uniformity of thickness.

Interpretation
Take the average of five readings as the thickness of the pack. Take mean of the
average of all packs. Divide the mean of the average and the highest and lowest value
by the number of specimens or test piece contained in each pack and report this as
the average thickness of each specimen or test piece and the range of variation.

 Specifications of packing material

 Company: Mother Dairy packaging film plant & Tilak polypack Pvt. Ltd.
 PE film
 Milk grade LDPE & octane LLDP.

Standards
Thickness (microns)
 Amul Tazza (500ml): 46-55,
 Amul Tazza (200ml): 45-55,  Amul T-sp (1L): 56-65.
Width (mm), measure by scale 
500ml & 1L: 323-325mm,  5
& 6L: 590-592mm.
Tensile strength MD/TD Kg/cm2: min. 220/200,
Elongation MD/TD Kg/cm2: min. 450/600%,
 Dart impact for 50/60-micron film: min. 160/200gm.

Determination of hardness of water by EDTA method

 Procedure
 Take 50ml of water in conical flask.
  Add 1ml of ammonia buffer solution and 3-4 drops of Eriochrome black T indicator.
 Titrate with standard 0.01M EDTA solution until colour changes from red to blue.
 As the end point appeared, the solution should show some blue coloration, but a
definite reddish tinge is observed, which is discharged completely at the end point.
Total hardness (ppm CaCO3) = 𝑉1 𝑋 1000
𝑉2
Where, V1: volume of 0.01M EDTA solution required in the titration (ml),
V2: volume of water sample taken for the titration (ml). Standards
 RO water: NMT 10ppm
 Soft water: NMT250ppm
 Tape water: NMT 800ppm

Milkoscan FT 120

There is a infrared light available & one rotating chopper wheel & in that wheel, holes are
available & the size of holes are different. That are of range 12 micro meter to 48 micro
meter.

In that, sample comes in & they vibrate. During vibration the light comes in contact of milk
constituents & these constituents absorb the light & there is mirror available. After
absorbance, there is reflection of rays on the mirror & mirror reflect the light & light go to
the detector & detect the smallest distance of the light wavelength & they give the result.

Two solutions are there for washing,

- For washing- Stella solution (Powder form).

- For zero setting- Triton solution (Liquid form).

Starting operation of FT1

 Switch on the instrument and wait till on signal is displayed.

 Press PROG 5 ENTER and put distilled water under pipette. Repeat for 5 times.
 Press PROG 5 ENTER and put Stella (1.2 %) under pipette. Repeat for 5 times.
 Press PROG 5 ENTER and put Triton (0.1 %) under pipette. Repeat for 5 times.
 Press PROG 3 ENTER and select the product channel.
 Press PROG 6 ENTER put Triton under pipette and let 5 results of zero setting come.
When “Press ENTER ELSE PRESS CLR “signal is received press ENTER. If the error (+/-)
will be displayed on the screen, repeat again the Zero setting procedure.
 Press PROG 1 ENTER and put the milk sample under pipette.
 Fat, Protein and Lactose in the sample are displayed in percentage. Also, TS and SNF
obtain by calculation on the screen.
 For calibration and setting, repeat all the cleaning process above and then do as
mention below
 Keep in standby mode when instrument is not in use.

Moisture analyzer:
It is based on thermo-gravimetric method. The moisture is
determined from the weight loss of a sample dried by heating. The
heat is generated by halogen radiator. In Sartorius moisture
analyzer, infra-red dark radiator is available for heating purpose

Acidometer:
A standardized solution of NaOH (0.1 N) added to specified volume of sample until
the
final pH of the solution reads 8.3. The amount of titrant is then
calculated to determine the acidity of sample.

pH meter:
pH is a measure of hydrogen ion activity. The pH value conventionally represents the acidity or
alkalinity of an aqueous solution. The determination is carried out at temp.
25ᵒC. Measurement of pH generally done by using a pH
meter with glass or calomel reference electrode.
Gas chromatography(GC)

The principle of gas chromatography

Components in the mixture are distributed between
two phases, one of which is a stationary phase, and
the other is a mobile phase gas, or carrier gas, that
carries the mixture through the stationary phase.
Compounds in the mobile phase interact with the
stationary phase as they pass through. Due to the
differences in properties and structures of each
component, the size and affinity of each interaction
with the stationary phase are different. Therefore,
under the same driving force, the retention time of
different components differs in the column, thus
moving out of the column in different orders.

Advantages of gas chromatography

1) High separation efficiency and analysis speed: for example, gasoline samples
can obtain more than 200 chromatographic peaks in 2 hrs. A general sample analysis
can be completed in 20 minutes.
2) Small sample consumption and high detection sensitivity: 1 ml of gas sample
consumption, 0.1 µl of liquid sample consumption, a few mg of solid sample
consumption. Proper detectors can detect impurities in the tens to a few parts per
million.
3) Gas chromatography has good selectivity and can be used to analyze
azeotropic mixtures and samples with close boiling points. For example, some
isotopes, cis-trans isomers, adjacent or interring isomers, optical isomers, etc.
4) Wide range of applications, although mainly used to analyze gases and
volatile organic substances under certain conditions, it can also be used to analyze
high boiling point substances and solid samples.
Disadvantages of gas chromatography
It can only be used to analyze volatile substances. Some highly polar substances can
be derived to increase their volatility for GC analysis, but the process can be complex
and may introduce errors in quantitative analysis.

Working Step
 First, the sample is introduced into a stream of inert gas, or a carrier, which is usually
helium or argon. For a liquid sample, it needs to be evaporated before being injected
into the carrier. Sample components move through the packed column at a rate
affected by the degree of interaction of each component with the stationary
nonvolatile phase. Substances that interact more with the stationary phase are
delayed and thus separated from substances that interact less. When the
components are eluted from the column, they can be quantified and/or collected
through the detector for further analysis.

Sample Preparation of GC
Milk
Separate Cream by Centrifugation

Ghee (Direct creamery method)

Filtration of ghee with 2gm Sodium anhydrous sulphate

Mix n-Hexane (80µL) and Ghee (20 µL) in GC Vial

Sample are Run GC

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