IN PLANT TRAINING AT

BANAS DAIRY
Deepkumar J. Bholiya
Enroll. No. -182037104905
(DAIRY TECHNOLOGY)
LIQUID MILK PROCESSING
SECTION
Q. A. LABORATORY
 ICE-CREAM SECTION
*According to the PFA Rules (1976), Ice cream is the frozen
product obtained from cow or buffalo milk or a combination
thereof or from cream, and or other milk products with or
without the addition of cane sugar, eggs, fruits, fruit juices,
preserved fruits, nuts, chocolate, edible flavours and
permitted food colors.*
 Varieties of Ice-cream made :
1. Vanilla
2. Strawberry
3. Butter scotch
4. Kulfi
5. Raj bhoj
6. Kaju draksh
7. American dry fruit
8. Mango dolly
9. Kesar pista
10. Afghan dry fruit
11. Choco chips
 Composition of Amul Ice-cream:
1. Milk fat(min)- 12 %
2. Snf(min)- 10.5%
3. Sugar(max)- 15.5%
4. Liquid glucose(max)-
5. stabilizer\emulsifier- 0.35%
6. TS(min)- 38%
7. Over run- 95 to 102%
8. Acidity % LA(max)- 0.25%
DAHI SECTION
*ACCORDING TO FSSAI DAHI OR CURD means the product obtained from
pasteurised or boiled milk by souring, natural or otherwise, by a harmless
lactic acid or other bacterial culture. Dahi may contain added cane sugar.
Dahi shall have the same minimum percentage of milk fat and milk solids-
not-fat as the milk from which it is prepared. *

PLANT CAPACITY-10 TON\DAY

PRODUCTION-8.5TON\DAY
 TYPES OF DAHI PRODUCED:
1.AMUL MASTI DAHI
Poly pack – 200gm, 400gm, 1kg
PP Cup – 85gm, 200gm, 400gm, 1kg

2.AMUL LITE DAHI

Poly pack – 200gm
 Parameters for AMUL MASTI
1. FAT - 3.3 to 3.4

2. SNF - 11.5

3. ACIDITY - 0.165 %

4. TEMPERATURE- < 7
 Parameters for AMUL LITE
1. FAT - 0.5

2. SNF -11.5

3. ACIDITY - 0.170

4. TEMPERATURE - < 7
PANEER SECTION
 Paneer standards
1. Moisture - Max.70% as per PFA
2. T.S. - MIN 30 %
3. FAT - 50 %
4. ACIDITY - MAX 0.5 % LA
5. SPC\gm – 5 lakh as per PFA
6. Coliform\gm – 90 FOR PFA
7. Y and M\gm -250 Max
 TYPES OF PANEER MADE :
1.MALAAI PANEER :
FAT – 25%
CARBOHYDRATES – 2%
PROTEIN – 14%
CALCIUM – 480 mg\100gm

2.FRESH PANEER :
FAT – 22%
CARBOHYDRATES - 2
PROTEIN – 14%
FRESH PANEER – 480mg\100gm
GHEE PLANT
* According to the PFA Rules (1976), Ghee is the pure clarified
Fat derived solely from milk or from desi (cooking) butter or
from cream to which no coloring matter is added .*
- 5O TON\day GHEE IS PRODUCED.
-Shelf life of product is 9 months(pouch) and 12 months when
stored in cool and dry place.
 COMPOSITION
1. Flavour and color - Pleasant and whitish yellow
2. Moisture – 0.3 % MAX
3. Free fatty acid – 0.02 % MAX
4. RM value – 28-32%
5. P value - 1.0-2.0
6. Br reading at 40 degree – 40-43%
POWDER SECTION
 DEFINE :
*According to the PFA Rules (1976), whole milk powder is the
product obtained from cow or buffalo milk, or a combination
thereof, or from standardized milk, by the removal of water. It
may contain calcium chloride, citric acid and sodium citrate,
sodium salts of orthophosphoric acid and polyphosphoric acid
not exceeding 0.3 per cent by weight of the finished product.
Such addition need not be declared on the label. *