COLLEGE OF AGRICULTURE

SCHOOL OF NUTRITION, FOOD SCIENCE AND TECHNOLOGY

FOOD SCIENCE AND POST HARVEST TECHNOLOGY

INTERNSHIP REPORT ON HAWASSA UNIVERSITY REVENUES

GENERATING ENTERPRISE OR DAIRY PROCESSING PRIVATE
LIMITED COMPANY

NAME OF STUDENT: FILLIMON DANIEL

ID NUMBER: FS\0020\10

ADVISOR:

SUBMITTED TO DEPARTMENT OF FOOD SCIENCE AND POSTHARVEST TECHNOLOGY IN

PARTIAL FULFILLMENT OF THE REQUIREMENT OF THE COMMUNITY ORIENTED

PRACTICAL EDUCATION (INTERNSHIP) COURSE

PLACE OF WORK: - HAWASSA UNIVERSITY MAIN CANPUS

STAYED IN WORK: - FOR THREE MONTH

SUBMISSION DATE ; , 2021

HAWASSA , ETHIOPIA
ACKNOWLEDGEMENET

First of all, I would like to express our heartfelt thanks to Almighty God for supporting us health,
wisdom and strength in our work and for his perfect protection. I would like to thank my advisor;
(Selamawit, Msc) I would also like to thanks supervisor Mr.Aschalew and others and for their
unlimited support during the internship period. For their valuable and constructive comments and
suggestions. Finally, I would like to thank all the operators who gave all the necessary
information about the dairy process of pasteurization process, Yoghurt process, Butter and Local
Cheese. In addition also I would like to thank all of our company Member.

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Contents
ACKNOWLEDGEMENET............................................................................................................................ii
List of abbreviation.................................................................................................................................vi
List of table............................................................................................................................................vii
List of figure..........................................................................................................................................viii
Executive Summery.................................................................................................................................ix
1. Introduction.........................................................................................................................................1
1.1 Background Justification....................................................................................................................1
Main products and services.....................................................................................................................1
Organizational Structure..........................................................................................................................3
2. Objective.............................................................................................................................................3
2.1. Objective of internship.....................................................................................................................3
 To understand how dairy industry work.........................................................................................3
 To gain and develop practical experience from hawassa university dairy processing factory with
related to class room knowledge..............................................................................................................3
2.2 Objective of the company..............................................................................................................3
3. Description of the activities carried out..............................................................................................4
3.1. Reception of Raw Milk......................................................................................................................4
3.1.1 The raw milk chain..........................................................................................................................4
3.1.2. Collection.......................................................................................................................................4
3.1.3. Recording data at collection..........................................................................................................5
The Recorded parameter was the following:...........................................................................................5
3.1.3.1. Hygienic milk collection..............................................................................................................5
3.1.4. Milk sampling at milk collection centres........................................................................................6
3.1.5. Data recording at industry reception.............................................................................................6
3.1.6. Raw milk quality analysis...............................................................................................................6
Lactometer or density test......................................................................................................................7
Alcohol test..............................................................................................................................................7

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 Milk analyser...........................................................................................................................................7
Quality parameter of milk for pasteurized..............................................................................................7
Material, chemical and apparatus used...................................................................................................7
3.2. Pasteurized milk processing.................................................................................................................8
Pre processing.........................................................................................................................................8
Filter or muslin cloth................................................................................................................................8
Homogenization......................................................................................................................................8
Packaging.................................................................................................................................................9
Collection and storage.............................................................................................................................9
Raw Milk processing flow chart...............................................................................................................9
3.3. Yoghurt processing.........................................................................................................................11
Procedure..............................................................................................................................................11
CULTURE PREPARATION........................................................................................................................12
Preparation process of bulk culture.......................................................................................................12
Bacteria culture.....................................................................................................................................12
The main function of starter culture......................................................................................................12
3.4. Cheese production..........................................................................................................................13
3.4.1. Production process of local cheese..............................................................................................13
Processing..............................................................................................................................................13
3.5. Butter processing............................................................................................................................14
Butter processing flow chart..................................................................................................................14
3.6. Expiration date of company products.............................................................................................15
3.6.1. Clean out place (COP)..................................................................................................................16
3.6. 2 back bone of dairy process..........................................................................................................16
3.6.3 Chillers..........................................................................................................................................16
3.6.4 Boiler............................................................................................................................................16
3.6.5 Water............................................................................................................................................16
4. Major problems and discrepancies encountered.............................................................................17
Challenges faced during internship.......................................................................................................17
5. Knowledge and skill gained during the stay of internship.................................................................17
5.1. Practically knowledge I got from internship...................................................................................17
The practical skill I gained from internship is:........................................................................................17

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5.2. Theoretical knowledge I got from internship..................................................................................17
5.3. Leadership skill I got from internship..............................................................................................18
5.4. Work ethics related issues I got from internship...........................................................................18
6. Summary and conclusion...................................................................................................................18
7. Recommendation..............................................................................................................................19
Recommendations to the School...........................................................................................................20
8. REFERENCES.....................................................................................................................................20

v
List of abbreviation
HURGE............Hawassa university revenue generating enterprise
SNNPR.........South nation, nationality people of region
MCC.............Milk collection center
FAO..................federal association organization
ESL....................Extend shelf life
HTST....................High temperature short time
COP ...........................Clean out place

vi
List of table
Table one................Butter processing method
Table two...............Storage temperature milk product
Table three.............Expired date of milk product
Table four.............. Composition of milk

vii
viii
List of figure
Figure one................. Pasteurized and homogenised milk
Figure two................ Yoghurt processing flow chart
figure three..................Yoghurt product

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Executive Summery

The internship program is very important for Food science and post-harvest technology students
as it is the way of changing theory knowledge to practical experience in each field of the subject
matter. This paper is a written report about the internship program which was planned to help
apparent students grasp practical knowledge of food processing projects, their Processing,
implementation, and evaluation in general. Included here with this- reports areas about the back
ground of the host company including its history and major achievements, overall internship
experience, tasks and procedures followed, and the practical and theoretical knowledge gained.
There were some challenges encountered while performing those tasks.

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1. Introduction

1.1 Background Justification

Hawassa university revenue generating enterprise or dairy processing private limited company
(HURGE) was established in 2005. It is located in SNNPR state in hawassa city far from
about 273 km south of Addis Ababa.
The dairy processing company was started with the capital of 20,000,000 birr and today there
are 11 workers above ( four professional workers, four labour workers, two personnel and one
coordinator, other). The production capacity of this dairy processing is 300 - 500 litters of milk
per a day.

Main products and services

Main products
 Most of the products produced by the company include:
 Pasteurized milk (ESL and normal shelf life milk),food butter, yoghurt, local cheese
Services
 Safety uniform such as; plastic long shoes (Plastic boot),Mouth cover, Glove, white lab
cloth(gown),Head cover, Pure water
Raw milk is milk that has not been pasteurized to kill harmful bacteria. This raw or
unpasteurized milk can carry dangerous bacteria such as Salmonella, E. coli, and Listeria, which
are responsible for causing numerous food borne illnesses. Milk is the product of the total, full
and uninterrupted milking of a dairy female in good health, also nourished and not overworked.
It must be collected properly and not contain colostrum (Adib and Bertrand, 2009; Leseur and
melik, 1991).Milk is a whitish food generally produced by the mammary secretary cells of
females in a process called lactation; it is one of the defining characteristics of mammals. The
milk produced by the glands is contained in the udder. Milk secreted in the first days after
parturitionis called colostrum (Enger) (Kebchaoui, 2012). The quality of milk is paramount;
therefore, it must be properly stored and transported in optimal conditions (Roux et al., 1995).
Ethiopia holds large potential for dairy development as it has the largest livestock herd (menga)
of Africa with divers’ topographic and favorable climatic conditions. However the dairy sector
does not seem to be as developed.
The sector is characterized by an insufficient and highly fluctuating supply a highly variable
demand structure along with low and limited milk and milk products consumption habits. Most
of the milk is produced especially in the rural and semi urban areas which are mainly sold to
nearby neighbors, customer as raw milk or local cheese and butter. It is estimated that only 10%
of the milk production is sold from the production site consumption to processors. Per capital
consumption is one of the lowest with just 19 litres per head per year as compared to 27 kg for
other African countries and 100 kg to the world per capital (FAO, 2003).

Milk is a good source of high quality protein. Milk and milk products are the largest source of
protein in pre-school children and the second largest contributor further to meat and meat
products in all other age groups. Cow’s milk contains about 3.5% protein by weight, and of this
total protein, 80% is casein and 20% whey. Casein is the dominant protein in milk and can be
fractionated into four major components: alpha, beta, gamma and kappa-casein. Whey protein is
composed predominantly of beta- lacto globulin and alpha- lactalbumin, but other whey proteins
include serum albumin, immunoglobulin’s (IgA, IgG, IgM), protease peptones, lactoferrin and
transferrin Miller GD, Jarvis JK & McBean LD (2007).c


Milk is an excellent source of calcium which, is commonly recognized, as essential for the
healthy growth and maintenance of teeth and bones. Calcium is also important for normal blood
coagulation, normal energy yielding metabolism, normal muscle and nerve function, normal
digestive function and normal regulation of cell division and differentiation.

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Organizational Structure

Figure 1.Organizational structure of HURGE

2. Objective

2.1. Objective of internship

 To know how quality of raw milk can be checked during reception
 To know yoghurt making process
 To know cheese making process

 To understand how dairy industry work

 To gain and develop practical experience from hawassa university dairy processing
factory with related to class room knowledge.

2.2 Objective of the company

 To develop the economy of the university and generate some revenue

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  To supply quality products to the customer
 To ensure the quality and safety of the product during and after processing
 To decrease the pathogen micro organisms
 To extend the shelf life of the diary products

3. Description of the activities carried out

The Company has different department which are milk reception, raw milk processing and
quality control, product distribution and environmental management department. We worked in
yoghurt processing and packaging, raw milk reception and quality parameter checking, cheese
processing, cheek expired date of product and chemicals as well. There are many methods and
procedures that we followed during our three month internship. The following subheadings
include the tasks we encounter during our last three months of my internship period.

3.1. Reception of Raw Milk

3.1.1 The raw milk chain

The efficient production of milk under good hygienic conditions is the key to process successful
dairy product. The principal constraint in particularly smallholder systems is a high level of
bacterial contamination in the milk. This might lead to its spoilage before it reaches the market.
The first step for a farmer is to produce good quality milk from healthy cows. It is important that
farmers are given advice and assistance on how to produce clean milk. This is the basis which
enables successful collection and marketing of the milk. In the first place attention should be
paid to the equipment used. This has to be suitable for effective cleaning and sanitization. In the
second place emphasis should be given to good hygienic practices during milking. Finally,
attention has to be paid to the transport and collection of the surplus milk to the point of sale or
processing. Collection and transport of the milk should not take very long to minimize post-
harvest spoilage (Pandey and Voskuil, 2011).

3.1.2. Collection

When selecting a site for a MCC, the following criteria are important to consider:
 supply of clean water;
 accessible for all milk transport vehicles;

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  Area should not be too dusty
 electricity should be available;
 Sufficient space to construct a small building or shaded area.
An open shaded area is sufficient for collecting and weighing the milk, perform some simple
tests and do the necessary recording and administration.
Improved milk collection and transportation can be enormously facilitated when producers pull
together and organize themselves in groups. Transport of small quantities by individual
producers to a processing unit is hardly viable. To enable successful milk collection these groups
should emphasize hygienic milk handling by all the members and introduce milk quality control.

3.1.3. Recording data at collection

It is important to keep records of all milk that was collected. The goal of these records was to
keep track of the quality and quantity of milk that was produced and delivered by the individual
members of the group. This information was needed to determine the amount of money each
farmer will receive. As a matter of accuracy these records were kept in a book and not on loose
papers (Pandey and Voskuil, 2011). The book should be kept in a safe place.

The Recorded parameter was the following:

 The lactose content of milk
 The amount of milk
 The quality of the milk
 The composition of the milk ( fat, protein and mineral )
 Amount of water and addition of water to the milk.
 The quantity of the milk delivered by each producer
 The temperature of the milk

3.1.3.1. Hygienic milk collection

Hygiene at all stages of milk collection and processing is very important for the quality and shelf
life of dairy products. The farmer could provide containers or the group may provide and clean
standard milk churns to improve hygiene. Important points for good hygiene are:

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  use clean containers and equipment;
 use containers that are easy to clean with a wide opening;
 transport the milk as quickly as possible after milking;
 cool as quickly as possible at temperature of 4°C or below;
 Try to avoid any cross contamination of milk during collection.
 keep the milk covered and in the shade;

3.1.4. Milk sampling at milk collection centres

After the milk has left the farm where it is produced, the first control takes place when it arrives
at the collection center or at the platform of the dairy plant. Information is required about the
quantity, quality, hygiene, composition, water content, etc. This is needed to determine the
payment that the producer will receive for his or her milk. The level of information required
depends on many factors. To get an impression about the quality of the supplied milk a sample is
taken and placed in sample bottles with preservatives added. Potassium dichromate is usually
added to keep the samples in a good condition. Always try to keep milk samples as cool as
possible. Milk must be thoroughly mixed before sampling to make sure that all ingredients and
substances are dispersed throughout the container (Pandey and Voskuil, 2011).

3.1.5. Data recording at industry reception

Data is recorded at reception on quality of the milk, the overall milk content to determine the
cost of the raw milk and name of suppliers (association or individuals) are recorded effectively.

3.1.6. Raw milk quality analysis

There are different types of raw milk quality testing method. These are

Alcohol test

Density test or lactose test

Milk analyser (fat, solid non fat, protein, )

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Lactometer or density test
If during the organoleptic inspection the milk appears to be too thin and watery and its colors are
blue thin, it was suspected that the milk contains added water. The lactometer test serves as a
quick method to determine adulteration of milk by adding water. The test is based on the fact that
the specific gravity of whole milk, skim milk and water differ from each other with a lactometer
the specific density of milk is measured. At 25 ºC the normal density of the milk ranges from
1.028 to 1.033 g/ml, whereas water has a density of 1.0 g/ml. So when the lactometer reads a
value closer to 1.0, probably water has been added to the milk.

Alcohol test
In case there is any reason to suspect that milk is sour, the alcohol test is used for rapid
determination of an elevated acidity of milk. The test is carried out by mixing equal quantities (2
ml) of milk and of a 68% ethanol solution (made by mixing 68 ml of 96% alcohol with 28 ml
distilled water) in a test tube. If the milk contains more than 0.21% acid, this result in
coagulation of the milk proteins and the milk is sour. The milk will clot and is not fit for any
process which involves heating, like pasteurization.

Milk analyser
It is the equipment used to analysis the composition and physico chemical properties of both
processed and unprocessed raw milk at temperature between 20-25oc . It is the equipment used
to read properly the fat of milk with other compositions at room temperature. Above or below
20-25oc. temperature the machine may not read the milk composition properly

Thermometer is an instrument that measures the temperature of milk.

Quality parameter of milk for pasteurized

 Temperature of milk at 200c.
 The lactose content of milk between 27-32.
 The ability of coagulation must be very low

Material, chemical and apparatus used

 Mixer or homogenizer
 chillier or ice bank tanker

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  pasteurizer
 Filtering cloth or muslin cloth
 Tanks ( inlet, pasteurization, storage and chiller tank)
 Plastic packaging material
 Lactometer
 Chemicals used for washing all machine(caustic soda, nitric acid & hot water)
 Air compressor
 Ion exchanger
 Alcohol

3.2. Pasteurized milk processing

The milk either whole milk, skim milk, or standardized milk-is piped into pasteurizer to kill
pathogens. There are several methods used to pasteurize milk with the aim of destroying
pathogenic microbes without altering the fundamental physical-chemical characteristics of the
product. The most common is called the high temperature-short time (HTST) process in which
the milk is heated as it follows through the pasteurizer (plate heat exchanger) continuously.
Whole milk, skim milk, and standardize milk must be heated as per the kind of the product.
Example for pasteurized milk750c for15 sec, for yoghurt up to (900C) for 15 seconds.

Pre processing
Before we are going to produce pasteurized milk pasteurizer line, valve and homogenizer are
checked and washed with hot water, soda and nitric acid follow by chilled water. Then
pasteurizer was heated by fresh hot water supplied from boiler.

Filter or muslin cloth

Milk is filtered in to inlet tank with help of muslin cloth which trap out all visible dirt, the
filtered milk is allow to flow through heat exchanger (chiller) to make sure that the temperature
of milk is reduced to about 4oc and then to collection tank with paddle which act as free
homogenizer before it enter in to pasteurizer for pasteurization

Homogenization
The fat content of standardized milk is not uniformly distributed through milk. It homogenized
by the machine known as Homogenizer.

8
For pasteurized milk the homogenizer is operated with pressure of 90-100 bars and air pressure
4 bars. Most milk is homogenized to reduce the size of the remaining milk fat particles. This
prevents the milk fat from separating and floating to the surface as cream. It also ensures that the
milk fat will be evenly distributed through the milk. The hot milk from the pasteurizer is
pressurized to 2,500-3,000 psi by a multiple-cylinder piston pump and is forced through very
small passages in an adjustable valve.
The shearing effect of being forced through the tiny openings breaks down the fat particle into
the proper size. The milk is then quickly cooled to 400F (4.40C) to avoid harming its taste and
also it is important to break spore forming bacteria through high mechanical, heat and pressure
energy. Finally Vijapac machine was used to pack the milk into plastic pouch and stored into
refrigerator below 7oC.
The homogenized milk is pasteurized for a temperature at 75c for 15 second (HTLT)

Packaging
The processed milk should be properly packed for better shelf life. This is done by machine
known as Vijapac, This machine is sophisticated machine which has ultra violet ray used to
destroy microorganism on plastic pack and pack the milk properly in to the plastic pouch. Shelf
life of the product is decided by lab workers and adjusted on the Vijapac machine. But shelf life
is labelled by Vijapa machine while packing.

Collection and storage

The produced packed pasteurized milk is collected manually into crate. It holds 12 litter and
store in storage room. Pasteurized milk is stored at temperature of 4oC.

Raw Milk processing flow chart

Collection

Balance (weighing)

Test quality of milk (alcohol and heat test

9
 Store in reception tanks (4oc)

Pasteurization (70-75oc for 15 sec) Homogenization

Chilling (4oc)

Packaging

Figure one: pasteurized and homogenised milk

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3.3. Yoghurt processing
Yogurt was a fermented milk product which is produced by adding starter culture of active
yogurt containing a mixed culture of Lacto bacillus bulgaricus or occasionally L.acidophilusand
streptococcus thermopiles.
Yoghurt was fermented milk product obtained through the control lactic acid bacterial.
 Material, apparatus and chemical used
 Mixer
 Pasteurizer (boiler)
 Incubator
 cup
 Chillier
 culture ( improve health and nutritional quality)
 Gloves and manual packaging machine

Procedure
 The milk was heated at 90oc for 15 second.
 It was cooled at 45-48oc by using water bath.
 at cooling medium5ml of culture was added for 5Lmilk and mixed thoroughly
 The milk was incubated at 43-45oc for 3-5 hours
 It was removed and kept in refrigerator at 5oc The yogurt is cooled to 7oc to stop
fermentation process

Row milk Putting in cooled Packing by manual

room packaging

Heat Putting in the incubator

treatment
Cold storage (4oc) and
Distribute

allows the fermentation to progress

Filling plastic cup
to characteristics flavour of yogurt

Cool to (45oc)

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 Stirring

Inoculation of
starter culture

To bring the yogurt to the ideal growth temperature

For the starter culture

CULTURE PREPARATION
Preparation process of mother culture:
Take 1L of a good quality of raw milk heating 90 oc Cooling at 45 oc
Inoculation of starter culture put in the incubator (8-12h) putting in cold
room for 12hours mother culture

Preparation process of bulk culture

Take 1ml of mother culture for 1L of pasteurise milk

Take 1L of milk heating at 90 0c cooling for 45oc inoculate 1ml mother

culture putting in incubator (3-4h) putt in the cold room up to market.

Bacteria culture
The main starter culture or bio-fermenter in yogurt is lacto bacillus bulgricus and streptococcus
thermopiles
The function of starter culture is to ferment lactose (milk sugar) to produce lactic acid. The
increase in lactic acid decreases PH and causes the milk to clot or to form the soft gel that
characteristic of yogurt.

The main function of starter culture

 production of lactic acid
 production of flavour
 alcohol production
 preservation due to lowering PH of yogurt
 production of aroma

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3.4. Cheese production

Cheese is a very profitable product. Cheese is a food derived from milk that is produced in a
wide range of flavours, textures, and forms by (coagulation of the milk protein casein. It
comprises proteins and fat from milk, usually the milk of cows. During production, the milk is
usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and
pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt
at cooking temperature.

3.4.1. Production process of local cheese

Local cheese is processed from raw milk or pasteurized expired (not bad) milk and skimmed
milk. Milk is filled in to cheese vats and supply heats until the cheese is separated from whey.
Then it filtered and stored below temperature of 7 oC before packaging. Finally it packed
manually into pouches and again stored cool.

Processing
Cream separation

Store the skimmed milk at room temperature at formation of coagulation by fermentation

Add the fermented milk in to the vats

Heat fermented milk

Check repining of cheese by testing

Remove cheese from heat

Separate cheese from whey by using sieve

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 Store cheese at cold storage

Packaging

Cold storage

Distribution

Consumption

3.5. Butter processing

Butter processing the fat content of the milk is above 3.8%.The temperature of the milk during
cream separation is 20-25oC and the cream is separated by centrifuge and stored in the cold
room at 4oc for 3-5 days. After that the cream is added to the churner and the churner separated
the butter from other types of impurity for (3-5h) and finally the butter was cleaned by cold
water and stored in the cold room by baldy and packed by plastic with one kilogram of butter.

Material, apparatus and chemical used

 Churner
 Water
 Cream
 Cold room
 Plastic(packaging)
 Balance(weighing)

Butter processing flow chart

Raw milk at room TO(fat above 3.8%)

Cream separation(by centrifuge)

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 Cream with fat content (40%)

Store in the cold room (4oc to 3-5 days)

churning for(3-5h)

Cleaning by cold water

Out let butter

Packing butter

Finishing product

Storage room

Customer

Figure five: flow chart of butter processing

3.6. Expiration date of company products

Table three:-expired date of milk product
NO Product name Date of Expiration
1 Yogurt 9-12 days
2 Pasteurized milk 5-7 days
4 Butter 3 -6 months
5 Local cheese 20 days
.

Table four:- composition of milk

Composition of milk Average (g)

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Protein 3.2-3.4

Lactose 4.5 -5.1

Fat 3.1-3.3

Water 87.3-88.1

Ash 0.7

3.6.1. Clean out place (COP)

This is cleaning of the machines and materials manually by moving from their place using hot
water, Caustics soda, and nitric acid. These are some materials and spare parts machines such as:
Muslin cloth, filter from pipe.

3.6. 2 back bone of dairy process

3.6.3 Chillers
The main function of chillers chilling the water by using copper wire fan creating ice on the
copper wire and cooling the water for the purpose cooling the pasteurised milk by using two tube
of the inlet and out let.

3.6.4 Boiler
The main function of boiler is boiling the water by using two heater bank for the purpose of
pasteurization process and cleaning purpose of tube.

3.6.5 Water
The main function of water for the dairy process is for the cleaning purpose, cooling purpose,
pasteurization purpose and other purpose but the water is the ground water so this ground water
hard water contains calcium, magnesium metals so this hard water not used for the process
directly. The hared water is soften by ion exchanger because when the hared water used for the
process of pasteurization the magnesium and the copper formed scaled in the tube of boiler.

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4. Major problems and discrepancies encountered

Challenges faced during internship

Some challenges are:

 Weather condition is unfavourable to me because of its hotness.

 Reading manuals retards me from writing my internship attachment paper.

5. Knowledge and skill gained during the stay of internship

I got so many benefits practically, theoretically, leadership skill and work ethics related issues at
HU milk processing company.

5.1. Practically knowledge I got from internship

The practical skill I gained from internship is:

 Milk processing
 Operating processing machine
 yoghurt process
 Local cheese process
 How milk quality is controlled before and after processing.
 I understood how the quality raw milk testing at milk collection center (MCC) and at
industry reception
 cream separator
 pasteurisation process
 how to receive and store raw milk,
 how record raw milk data and
 How to clean machines.

5.2. Theoretical knowledge I got from internship

Also there were brand new ideas that I never got the chance to know about when attending
regular classes, example, reprocessing of some expired food, i.e. expired of pasteurized milk and
yogurt can be reprocessed to producing another new product (cheese).

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5.3. Leadership skill I got from internship
The other benefit of internship is leadership skill. This skill is related with the way of managing
the amount of raw milk needed per day, and exact inspection for quality raw milk since it has
effect on product quality and raw milk price.

5.4. Work ethics related issues I got from internship

Work ethics is the first principle to be considered at any place of work to get valuable end of
work. It is reflected from faithful, punctual and having hard working habit, respecting workers
(customers) of the company. During my internship period I have developed all the necessary
work ethics as much as possible by:
o Respecting working time
o Respecting all workers
o Making sociable life with others

6. Summary and conclusion

Milk is a naturally nutrient rich and affordable product, with a high nutrient to energy ratio Milk
and dairy products are an important food group in many national dietary guidelines and may play
a role in dietary quality.the efficient production and collection of milk under good hygienic
conditions is the key to successful dairying. Because, once the quality of raw milk is failed it is
not easy to improve the quality or not at all. The first step for a farmer is to produce good quality
milk from healthy (non-mastitis) cows and delivering to milk collection centre. The associations
and individuals receive the milk and transport to the factory without quality failure. Collection
and transport of the milk should not take very long to minimize post-harvest spoilage. Finally at
the company reception room and quality control laboratory workers check the raw milk hygiene
and composition for receipt or reject and cost.
For quality raw milk collection selecting a site for a MCC, need some criteria such as: Reliable
supply of clean water, well maintained all-weather road nearby, accessible for all milk transport
vehicles, Area should not be too dusty and well drained, preferably electricity should be
available and sufficient space to construct a small building or shaded area. It is important to keep
records of all milk that is collected and it is to keep track of the quality and quantity of milk that
is produced and delivered by the individual members of the group. At both collection centre and

18
industry milk sampling must done carefully. Before sampling uniforming whole milk is
obligatory since the sample is represent whole milk. There are many causes of contamination and
control measures. Many practices cause contamination are: practices related to the animal,
practices related to the milker and practices related to the milking process.
To reduce risk of contamination milking in shed (resist contamination from air and by insects, in
particular flies), cleaning animal and its udder, the milker should wear clean clothes, have
trimmed and clean nails and wash hands with soap and water before milking and wash the
utensils with hot water and a detergent. Once the sample is taken it is inspected by different tests
such as: platform test, clot on boiling test, organoleptic test and alcohol test. After all tests are
done milk is receipted and stored at temperature of 4oC. The reception room is equipped by many
machines that receive, cool and store raw milk. After storing the raw milk is important to start
production on time because it effect the shelf life of the product.

7. Recommendation
There are some recommendations that I need to give to the company. These are;
HU dairy processing company is one of the milk processing factories. It produce different
product these are: - pasteurized and homogenised milk, yoghurt, butter and local cheese. But
during production of cheese, yoghurt the process done manually, I recommend that the company
used for the future machine in order to increase the quality and safety of productivity of cheese
and yoghurt.
Waste management system is important for dairy process factory in order to produce high quality
product but waste management system of HU dairy processing factory was low. so I
recommended that the company used properly waste management system in order to protect the
health of workers.
Also there is shortage of washing or cleaning detergents for example soap and I saw some
perspective view of carelessness on workers may during filtering, cross contamination etc
I recommended to the company for the future time to full fill the material in the laboratory
specially thermometer, fulfil milk standardization, and lack of waste management.
And finally I recommend for the company most of the process is manually specially yoghurt
process change to machining process and it can attract\add custumers by making promotion more
from old custumers.

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Recommendations to the School
• The school should have linkage with industries before the time of the internship
approach.
• It is important that the school should have a strong linkage with company.
• The school should be supervising in the company whether the students are working or
not.

8. REFERENCES
Adib and Bertrand, 2009; Leseur and melik, 1991
8 Foods Standards Agency (2002) McCance and Widdowson’s The Composition of Foods
Sixth Summary Edition. Cambridge: Royal Society of Chemistry
Miller GD, Jarvis JK & McBean LD (2007) The Importance of Milk and Milk Products in the
Diet In: Handbook of Dairy Foods and Nutrition Third Edition [Wolinsky I, editor]. CRC
Press, Boca Raton, Florida, USA
BánóczyJ et al (2009). Milk fluoridation for the prevention of dental caries.World Health
Organization.[Online]Available at
http://whqlibdoc.who.int/publications/2009/9789241547758_eng.pd

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