Milk _ By product test

1) ANALYSIS OF GHEE:
ORGANOLEPTIC TESTS
CRITERIA OBSERVATION INFERENCE
Color Yellowish Goodquality
with or
without
white tint
Texture Well defined Good-
granular quality
structure
Flavor,taste Natural sweet Good
and aroma and pleasant quality
order
FREE FATTY ACID TEST:
To determine the fat content in the ghee
FFA=(2.82*endpointvalue)/5
2) ANALYSIS OF PANEER:
 ORGANOLEPTIC TESTS
CRITERIA OBSERVATION INFERENCE
Appearance Clear,free from dust and Very good
free moisture quality
Flavor Pleasant order with a Very good
mildy acidic flavour quality
Texture Closelyknit,smooth,firm, Very good
quality

ACIDITY OF PANEER
To determine the acidity of paneer sample.
Formula:
Acidity = {[9*(10–A)*N]/W}
Where,9is a constant.
A–Amount of NaOH consumed,
N–Normality of NaOH,
W –Weight of paneer.
3) ANALYSIS OF BUTTER:
 ORGANOLEPTIC TESTS
CRITERIA OBSERVATION INFERENCE
Appearance Clean,pleasant Verygoodquality
and free from
dust
Flavor and Uniform ,not Verygoodquality
Aroma having the
stains of curd

MOISTURE CHECKING
To check the moisture content in the butter sample.
Formula:
Moisture content={(B–C)/(B–A)}*100
ACIDITY TEST
Todeterminetheacidityofbutter.
Formula:
ACIDITY=(9*N*V)/A
Where,9is constant
N–Normality of NaOH
V–Volume of NaOH cosumed.
W-Weight of the sample.
4) ANALYSIS OF SKIM MILK POWDER
ORGANOLEPTIC TESTS
Criteria Observation Inference
Colour Yellowish Verygood
white
Flavor Pleasant Verygood
and smell
ACIDITY TEST
To determine the acidity of the milk powder sample.
Formula:
Acidity=(9*N*V)/W
Where,9 is constant,
N–Normality of NaOH
V–Volume of NaOH cosumed.
W-Weight of the sample.
5) ANALYSIS OF CURD:
ORGANOLEPTIC TESTS
Criteria Observation Inference
Color White Verygood
Flavor Pleasant Verygood
and smell
ACIDITY TEST
To determine the acidity of the curd sample.
Formula:
Acidity=(9*N*V)/W Where,9 is constant,
N–Normality of NaOH
V–Volume of NaOH consumed.
W-Weight of the sample
6) ANALYSIS OF ICE CREAM
. Method for Determination of Fat :
Gerber method
. Method for
Determination of
Protein (Pyne’s Method):
Calculation:
Protein %. = V X 1.7
. Method for Determination of Titratable Acidity
Titratable Acidity (as Lactic acid) % by weight =
9NV/W
Where,
N = Normality of the standard NaOH solution.
V = Volume of the standard NaOH solution.
W = Weight of the sample taken
. Method for Determination of Total Solids (Gravimetric
method)
From the loss in weight calculate the total solids % by
weight of the material taken:
. Method for
Phosphatase
Test
Chemicals Required:
Phosphatase dye: Dissolve 0.15 gm. of 4-Nitrophenyl
phosphate disodium salt in 100ml. buffer solution.
Buffer solution: Dissolve 3.5gm. of Na2CO3 and 1.5gm.
NaHCO3 to make 1 litreof solution in distilled water.
Keep the buffer solution and the dye in cool place.
Procedure:
l . Take plain mix 1 ml each in two test tubes.
2. Boil the contents of one of the test tubes to be used
as control (reference).
3 . Add phosphatase dye 5 ml in each test tubes and mix
the contents thoroughly.
4. Plug the test tubes with cotton or rubber stoppers.
5 . Place the test tubes in an incubator/water bath
maintained at a temperature37(±1)°C and note for any
change in colour. Development of yellow colour inless
than two and a half-hours time indicates a positive test
& no colour change indicates negative test.
. Swab test :
7) ANALYSIS OF FLAVOURED MILK:
. Determination of Fat
Follow same as in liquid milk
. Determination of Total Solids
Follow same as in liquid milk
. Determination of Acidity
Follow same as in liquid milk .Weigh exactly 10 gm of
flavoured milk instead of 10 ml as mentioned in milk.
8) ANALYSIS OF MILK PEDA:
Determination of moisture in khoa
The moisture content of milk peda is the loss in mass,
expressed as a percentage by mass when the product is
heated in an air oven at 102 ± 2°C to constant mass
Calculation
 Hydro FLow
Water is one of the very essential services required
for dairy plants. The water is necessary for cleaning of
equipment and floor, washing operations like can
washing, crate washing; preparation of hot water and
chilled water as well as for preparation of soft water for
boiler feed water. The ratio of water used to milk
handled by dairy plants varies from 1 to 2 depending on
the types of product manufactured by the plant. It is
very important to reduce the water consumption in
order to reduce the load on effluent treatment plant of
the dairy. The source of water may be from open well,
tube well or supply from any other agency. The
microbial and chemical quality of water is more
important for dairy plant. The hardness of water is
concerned to dairy plant as it causes scale deposit in
condenser and other heat exchanger. Therefore, it is
necessary to treat the water in softening plant to
reduce the hardness of water for the equipment
requiring soft water. Water having hardness <35 ppm
(35 mg/l) is considered as soft water though boiler feed
water is treated to get hardness below 5 ppm
 The
water for
aavin is
taken from
viraganur

Hydro-flow water distribution system :

The hydro-flow water distribution system consists of a
hydro flow air tight tank, centrifugal pumps and
underground water sump. The water from the tube well
is stored in the big capacity underground sump. This
water is pumped in the hydro flow tank which is
equipped with a pressure switch to stop the centrifugal
pump at some cut out pressure (say 6 bar). The air
pressure above the surface of water in the tank gives
required head for the supply of water. As the water
quantity is reduced from the tank, the pressure of the
tank falls (say 3 bar) which activates the pressure switch
to start the water pump again to fill the tank. Thus, the
pressure head in the hydro-flow tank is maintained
between two pressure limits based on the setting of the
pressure switch. This method of water distribution can
be made complete automatic to start submersible
pump based on the level sensors provided in the sump
and operation of centrifugal pump to feed water in the
hydro-flow tank. In addition to this, this system does
not involve heavy construction cost which is required in
gravity supply system.
compressor:
Air compressors are used to provide the compressed air.
A compressor will usually consumes its purchase price
in electricity consumption every year and therefore
selecting and efficiently operating the correct type of
compressor for the application can substantially reduce
operating costs. Installing a control sequencing system
on multiple compressors will help the system to
respond more efficiently to varying loads. Variable-
speed compressors can reduce power with reduced
demand.The Compressed air system consists of intake
air filters, compressors, inter-state coolers, air dryers,
moisture drain traps, receivers, regulators and piping
network. Compressor is the main component of the
compressed air system. The performance of the
compressed air supply system depends on the type of
the compressor, selection

Of
co
mp
on
ent
s,
an
d maintenance aspects of the system.