Summer training project report

On
QUALITY AND PRODUCT MANAGEMENT OF VERKA, MOHALI
Submitted to

I.K. GUJRAL PUNJAB TECHNICAL UNIVERSITY, KAPURTALA

In partial fulfillment of the requirement for
the award of degree of
Masters Of Business Administration (MBA)
Submitted by supervisor
Simran Sharma Lavdeep kaur
2221257

DEPARTMENT OF MANAGEMENT
CGC-College Of Engineering
Mohali, Landran
2022-2024

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2
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 STUDENT DECLARATION

I, “Simran Sharma”, hereby declare that I have undergone my summer training at “Verka Dairy,
MOHALI” from 3rd July 2023 to 16th August 2023. I have completed a research project
tilted “QUALITY AND PRODUCT MANAGEMENT OF VERKA DAIRY, MOHALI” under
the guidance of Mr. (Name of Supervisor at Company).

Further I hereby confirm that the work presented herein is genuine and original and has not been
published elsewhere.

Simran Sharma

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 FACULTY DECLARATION
I hereby declare that the student miss Simran Sharma of MBA ( 2 nd year) has undergone
her summer training under my periodic guidance on the project title QUALITY AND
PRODUCT MANAGEMENT OF VERKA, MOHALI.
Further I hereby declare that the student was periodically in touch with me during her
training period and the work done by student is genuine and original.

___________________
(Signature of supervisor )

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 ACKNOWLEDGEMENT
I am grateful to Verka Mohali for providing me with the opportunity to complete my
MBA Internship at their organization. Their support and guidance help me to understand
how milk industry works and gain valuable experience in my field.
From the moment I started my internship, every department officers and expertise
provided me with clear direction and guidance and was always available to answer my
questions and provide valuable feedback. Their expertise and guidance help me to
understand the inner working of the company and the industry and allowed me to make
the most of my internship.
I am thankful for the time and effort and for the invaluable knowledge and skills I have
gained during my internship. They always corporate with me and help me to gain more
knowledge about the organization. It’s a great experience for me to complete my
internship there. I am thankful for the opportunity to work with such a dedicated and
professional team.

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 TABLE OF CONTENT
TABLE OF CONTENTS
Certificate by Guide

Student Declaration

Faculty Declaration

Acknowledgment

CHAPTER NO. CHAPTER TITLE PAGE NO.

1 Introduction to the Company

2 Need, Scope and Objectives of the Study

3 Achievement and critical analysis

4 Company profile

5 Products

6 Functions of different labs

7 Conclusion

Bibliography

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 LIST OF TABLES

TABLE NO. TABLE TITLE PAGE NO.

1. Grading of raw milk
2. S.N.F estimation
3. Moisture test for paneer
4. Ghee test/free fat acidity
5. Composition of various variants of pasteurized and
standardized milk manufactured
6. Composition of dahi
7. Specifications of milk for lassi
8. Specifications for ghee
9. Nutritional information of ghee

LIST OF FIGURES

FIGURE NO. FIGURE TITLE PAGE NO.

1. Flow chart of milk reception

2. Quality assurance section

3. Flow chart of manufacturing of pasteurized and

standardized milk
4. Flow diagram of dahi

5. Flow diagram of kheer

6. Flow diagram of lassi manufacturing

7. Flow diagram of paneer manufacturing

8. Flow diagram of ghee processing

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 CHAPTER – 1
INTRODUCTION

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About the organization

Verka is a flagship brand of MILKFED and came into being in 1973 when MILKFED
was mandated for milk procurement, quality processing of milk & its products and
marketing of these products. “Verka” was christened after the name of the place where
the first plant was setup in Amritsar.

A trusted brand, Verka has become a household name and is loved by its customers for
nutrition, quality and sheer indulgence. It has consolidated its brand strength by not only
retaining the high quality of existing products but also by innovating and bringing new
products to the tables of its diverse customers.

Verka has a wide range of products including different variants of Pasteurized pouch
Milk, Ghee, Table Butter, Skimmed Milk Powder, Whole Milk Powder, Dairy Whitener,
Cheese, Sweetened Flavored Milk, Ice Cream, Indigenous sweets, along with Fresh
Products like Lassi, Paneer, Dahi, Kheer and Tetra Pack Products such as fruit beverages
& Milk. The products are available in Punjab, Haryana, Himachal Pradesh, Jammu &
Kashmir and Northeast India. Verka also exports ghee to countries like the Middle East,
Australia, Japan, New Zealand and Malaysia.

Verka stands apart, with its promise of purity! In the milk testing done by NABL
(National Accreditation Board for Testing and Calibration Laboratories) accredited
laboratory, Verka Gold has topped the full cream milk category with a score of 88 out of
100. The brand registered the highest milk fat at 6.69%, a lower saturated fat of 3.52%,
and lower cholesterol content of 8.67mg/100g. Verka milk is also loaded with Calcium
and Vitamin A.

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The Start of our Story

The Punjab State Cooperative Milk Producers’ Federation Limited, popularly known as
MILKFED, came into existence in 1973 to boost the dairy farming in the state. The
primary objective of the Federation was to provide a remunerative market to the milk
producers in the state through value addition and effective marketing of the produce. The
other objective was to provide technical inputs to the milk producers for enhancement of
milk production.

Although the federation was registered much earlier, it took its current bigger role, in the
year 1983 when all the milk plants of the erstwhile Punjab Dairy Development
Corporation Limited were handed over to Cooperative sector under Operation Flood.
This move was directed at the giving the farmers a better deal and the customers better
products. The organization setup follows a three tier system: Milk Producers
Cooperative Societies at the village level, Milk Unions at District level and Federation as
an Apex Body at State level. MILKFED Punjab has continuously advanced towards its
coveted objectives well defined in its bylaws.

Collecting the Drops of Goodness

Currently, Verka sources milk from over 3,50,000 members of around 6300 village milk
producers’ cooperative societies. These village level cooperatives work under 11 district
milk producers’ unions with 9 milk plants having a consolidated milk handling capacity
of around 30,00,000 liters per day. Each Verka product is the manifestation of natural
goodness unlocked by adopting state of the art technology.

Verka has paid remunerative price of up to Rs 710/- per kg fat to the milk producers in
FY 2021-22. Apart from an attractive price, transparency in payments, better testing and
effective quality assurance systems makes Verka the perfect choice for the milk
producers. This culminates into high milk procurement by the brand. It procured an
average 19.16 lac liters of milk per day during FY 2021-22 as against 18.49 lac liters of
milk per day during the FY 2020-21.

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Programmes

National Dairy Plan

Bovine Breeding And Dairy Development (NPBBDD)

Productivity Enhancement Programmes

Breed Improvement Programme

Fodder Development Programme

IBDC Programme

Silage Making

Ration Balancing Programme

Calf Rearing Programme Punjab State has an area of 50362 Sq. Km. comprising of 12352 in
habitated villages in 22 districts. Livestock plays an important role in the Rural Economy of
the State. The contribution of the Livestock sector in the Net State Domestic Product is about
13%. The State Government is providing highest priority for the removal of poverty and
creation of Self Employment Opportunities to the rural masses. Animal Husbandry activities
have attained importance as they create self employment opportunities as well as Subsidiary
Occupation to the weaker section of the society. As per livestock census 2007, there were
17.61 lac cattle and 50.04 lacs buffaloes in the state. Out of this, the breed able cows and
breed able buffaloes are 10.30 lac and 29.08 lac respectively. Punjab state produced 94.23 lac
tons milk during the year 2010-11 contributing 9% of the total milk production of the country
though it has less than 2% of total cattle and buffalo production in the country. Per capita
availability of milk in Punjab is highest in the country i.e. 931 grams.

To encourage farmers to adopt dairy profession, Milkfed under Assistance to cooperative

schemes has provided 1415 Milking Machines and 4 Milking Parlors to the milk producers of
Punjab on 50% subsidy. Usage of milking machines improves bacteriological quality of milk,
hygienic conditions of teats of animals and reduce stress to animals and milkers and somatic
cell counts.

State government assistance

To increase milk production in the state, Govt. has chalked out ambitious programs providing
Scientific Breeding Technique and Effective Health Cover. There are 1367 hospitals (785
provincial + 582 zila parishad) and 1485 dispensaries are functioning in the state. In addition,
19 Polyclinics, two frozen semen banks at Nabha and Ropar, one cattle breeding farm, one
buffalo breeding farm, two fodder seed production farms at Kulemajra (Patiala) and

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Mattewara (Ludhiana) and one Regional Disease Diagnostic Lab (Jalandhar) are also working
in the state. Veterinary Vaccine Institute, Ludhiana is engaged in the manufacturing of various
types of vaccines and antigens required for livestock. The State Department is providing
Artificial Insemination (AI) Services in these hospitals and dispensaries with AI as 4330562
for the year 2012-13.

Facilitation by Milkfed

Milkfed has strong base with 11 District Cooperative milk unions having 9 milk plants of the
unions and it also has 2 Cattle Feed Plants at Khanna and Ghania Ke Banger, 1 Fodder Seed
Processing Unit at Bassi Pathana, 1 Frozen Semen Station at Khanna and UHT Ice Cream
Manufacturing Plant at Chandigarh. Milkfed has its two cattle feed manufacturing units of
total production capacity of 500 MTPD, one at Bhattian near Khanna and the another at
Ghania-ke-Banger. Four types of balanced cattle feed i.e. ISI type II, High Energy, by pass
protein and buffalo feed is being manufactured under the name of Verka. Both the Plants are
IS/ISO-9001:2008 and IS-15000:1998 certified units. Verka balanced cattle feed is supplied at
a very genuine rate. Cattle feed plant, Khanna is also manufacturing urea molasses lick brick
and pre-specific mineral mixture. The By-Pass Protein Plant situated at Bhattian is of capacity
50 MT per day at Khanna, and provides cheaper source of proteins, essential amino acids and
improve reproductive efficiency of milch animals.

Milk Procurement

The handling capacity of milk plants is 19.75 lac liters per day. Milkfed has organized 7311
Societies at village level in the state of Punjab and enrolled 396769 members up till
December, 2015. The average milk procurement was 11.60 lac liters during the year 2013-14
and during the year 2014-15 the average milk procurement is 12.87 lac liters per day and up
till January, 2016 is 12.66 LLPD. The milk is being procured from village level Cooperative
Societies after testing for Fat, SNF and taste. This collected milk is transported from Milk
Societies to Milk Plants after chilling at Milk Collection Centers located area wise or through
BMCs installed at village level. After chilling up to 4-6 degree Centigrade, the milk is
transported to main plant for processing and onward product manufacturing through insulated
tankers. Milkfed has created an infrastructure in its milkshed area for transparency in testing,
payment of milk and quality improvement. Milkfed under various scheme for the benefit of
milk producers have installed 224 BMC at its own level, 102 under NDP-1 scheme, 237 under
CMP and 13 under RKVY scheme with chilling capacity as 1214700 liters. Farmers/Milk
Producers of the state are getting Rs. 5 to Rs. 10 per kilogram fat quality incentive,
souring/curd decreases. By installing 2397 AMCUs, Milkfed has initiated transparency in
milk payment as the producer gets pay slip depicting quantity of fat/ SNF contents of milk
along with amount payable.

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Verka events and achievement

 Launch Of Fruit Yogurt, Cream And UHT Milk With 90 Days Shelf Life
 Verka At Progressive Punjab Summit, ISB-Mohali (23.02.23 – 24.02.23)
 Verka At Gulfood Dubai, 2023 (20.02.23 – 24.02.23)
 Inauguration Of Automatic Milk Processing Plant At Verka Ludhiana Dairy
 Award For Most Impactful Project
 Inauguration Of Verka Bassi Pathana Plant (Phase-1)
 Verka Services During COVID-19 Pandemic
 Inauguration Of Fully Automated Fermenting Dairy Unit At Verka Mohali Dairy
 Mohali Dairy Receiving The Innovation Award At NDDB Anand On World Milk
Day
 Awarding Of Quality Mark To Four Verka Dairies From NDDB

 Launch of Fruit Yogurt, Cream and UHT Milk With 90 Days Shelf Life

Verka’s latest offerings like Fruit Yogurt 100g cups in Blueberry, Strawberry & Mango
varieties, UHT milk with 90 days shelf life and 1 Liter Tetrapak Cream with 120 days shelf
life were launched by Hon’ble S. Bhagwant Mann, Chief Minister Punjab on 22.08.2023.
Verka is always committed to provide latest products to its consumers, while […]

 Verka at Progressive Punjab Summit, ISB-Mohali (23.02.23 – 24.02.23)

Hon’ble Chief Minister Punjab, Sh. Bhagwant Mann, along with other dignitaries visited the
Verka, Milkfed Punjab Stall at the 5th Progressive Punjab Investors Summit at ISB, Mohali
which was held from 23.02.23 to 24.02.23.

 Verka at Gulfood Dubai, 2023 (20.02.23 – 24.02.23)

The purity & aroma of VERKA, Milkfed Punjab reaches the biggest Food & Business event
in the world, the Gulfood Dubai, 2023. Gulfood is an annual event where the global food
industry meets to benchmark price, quality, service, reliability and consistency. The stall of
VERKA in India Pavilion was led by Hon’ble Chairman Milkfed Punjab, […]

 Inauguration of automatic Milk processing plant at Verka Ludhiana dairy

With an objective of holistic development of farmers of Punjab and further robusting Verka
brand amongst the masses, Inauguration of brand new processing plant and butter plant
installed with an investment of 105 crores at Verka Ludhiana dairy was inaugurated on
19.10.2022 by Hon’ble Chief Minister of Punjab, S. Bhagwant Mann. The new plant boasts
[…]

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  Award for Most Impactful Project

Milkfed has bagged the award for Most Impactful Project for setting up of an Aseptic Milk
Packaging Unit during State Credit Seminar organized by Rashtriya Krishi and Gramin Vikas
Bank.

 Inauguration of Verka Bassi Pathana Plant (Phase-1)

The first phase of Verka Mega Dairy at Bassi Pathana was inaugurated on 17.11.2021. The
project has been completed at a cost of Rs. 138 crore with milk handling capacity of 2 lacs
Litres per day. The project shall facilitate packaging of 6 months long shelf life milk and
cream in tetra pack. The project […]

 Verka Services During COVID-19 Pandemic

In tough times of lockdown during COVID19 pandemic, Verka assisted all its consumers
with door to door distributor system, providing Milk, dahi, lassi, paneer, kheer, Ghee,
Tetrapack, Butter etc at their doorsteps. It is also noteworthy that Verka was among the
leading national brands of the dairy sector which have been recognized by the Union
Government’s […]

 Inauguration of Fully Automated Fermenting Dairy Unit at Verka Mohali Dairy

The newly established Fully Automated Fermenting Dairy Unit was inaugurated at Verka
Mohali Dairy on 17.11.18 which shall help increase the production capacity of all fermented
products like Dahi, Lassi etc.

 Mohali Dairy receiving the Innovation Award at NDDB Anand on World Milk Day

On the occasion of World Milk Day, Verka Mohali Dairy received the prestigious Innovation
Award at National Dairy Development Board (NDDB) held at Anand, Gujarat. 17th Nov
2018

 Awarding of Quality mark to four Verka Dairies from NDDB

In a prestigious event held at New Delhi dated July 20th, 2017, 04 Verka dairies, viz. Jalandhar,
Ludhiana, Patiala and Mohali were awarded the Quality mark issued by NDDB, which is awarded
to only those dairy units that adopt food safety and quality management systems for milk and milk
products and adhere to parameters given […] 20th Jul 2017

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 Chapter 2

Objective

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OBJECTIVES OF COMPANY

1. To provide remunerative prices to milk producers by value addition and marketing

of produce.

2. To provide technical inputs for enhancement of milk production on the other hand.

3. To carry out activities for promoting production, procurement processing and

marketing of milk and milk products for economic development of the farming
community.

4. To purchase and/or erect buildings, plants, machinery and other ancillary equipment to
carry out business.

5. To study problems of mutual interest related to production, procurement and

marketing of dairy and allied products.

6. To establish research and quality control laboratories.

7. To make necessary arrangements for transfer of milk allied milk products and
commodities.

8. To market its products under its own trade name/brand name with its Member Union’s
trade mark/brand.

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9. To promote the organization of primary societies and assist members in organization of
the Primary Societies.

Chapter 3

Achievements

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ACHIEVEMENTS OF MILKFEED

On the basis of quality with efficient administration, MILKFED has not only established
new mile stone of providing services to Dairy farmers but scaled new heights in
delighting esteemed customers also.

1. MILKFED is providing technical input services like animal healthcare, supply of

quality cattlefeed, fodder seeds etc. at the door steps of the dairy farmers under its
Productivity Enhancement Programme.

2. For producing quality technical services MILKFED has established its own two cattle
feed plants having capacity of three hundred metric ton per day.

3. During the last 3 years, 8 Milk Plants and 2 Cattle Feed Factories of MILKFED,
Punjab were accredited with ISO9002 and IS-15000 (HACCP) Certification.

4. In view of today's interest of consumers in getting quality and safe products,

MILKFED is manufacturing quality milk and milk products as per International

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Standards and also exploring the possibility of manufacturing milk products of
consumer's choice.

5. MILKFED has launched its own interactive Website on Internet for its prospective
customers which can be accessed by clicking http//www.milkfed.nic.in

6. MILKFED introduced liquid milk in new design packing with Mnemonic Symbol of
Co-operative Milk in all the District Milk Unions.

CRITICAL ANALYSIS OF MILKFEED

Corporate Focus

MILKFED is serving the cause of Milk producers of the state in collaboration with
National Dairy Development Board by increasing the number of functional MPCSs from
4642 in 1990-91 to 6248 in 2000-01 and their membership rose by 90000 from 2.63lac in
1991 to 3.53lac during the same period. This has resulted in increase of milk procurement
from 1438lac in 1991 to 3371lac liter in 2000-01. However, rehabilitation plan of sick
Milk unions has yet to reach the implementation stage.

Strength/Care Competency/Opportunities:

MILKFED earned a net profit of Rs.3.19crore in 2000-01. Its core competency in

marketing of Milk &Milk products by creating a marketing infrastructure is serving a
social purpose by providing income to land-less laborers small and marginal farmers

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scheduled caste families and households headed by women having just one or two cattle
only as nearly 90% of the member of Milk producer’s Cooperative Societies belong to
these categories

(Annexure 20) “Operation Flood” programmed of dairy development is implemented by

it in the state.

MILK VISION 2004 to stabilize the gap between Milk procured during peak seasons and
lean season has been drawn by MILKFED to optimally utilize Milk plants for reducing
their losses. Moreover, Model diary farms in collaboration with Technology information
and Assessment Council (TIFAC) are being developed by it at a capital outlay of
Rs.2.00crore.

Restructuring/revival

Export Ropar and Ludhiana Milk unions the remaining 9 unions are incurring losses.
Their combined accumulated looses are Rs.76.33crore as on 31-03-2001. This way,
cooperative Milk union’s structure of MILKFED is losing its commercial viability over
the last two years by restricting itself to the sale of Milk and Milk products only and not
exploiting its well developed procurement sale and supply distribution channels to market
fresh vegetables and fruits along with processing and procurement of oil seeds. To make
these plants viable and socially sustainable the introduction of latest technology in Milk;
plants and full exploitation of its marketing strength in procurement and marketing
network is the need of the hour. MILKFED is a vital mechanism for more them one
reason in the Punjab context. First and foremost it is engaged in raising the viability of
Agriculture of the small/marginal farmers. Landless labors, families with no male earners
and the scheduled castes. It is therefore of utmost importance that the Government of
Punjab make its due contribution for the purpose of leveraging finances or the National
Dairy Development Board and other cooperative institutions. Infect, If necessary
Government should get District Milk Union Cooperative so that hitherto slow extension
is intensified and the maximum potential for cost reduction is achieved. The other
important reason for Government to support this activity even by subsides to induce a

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shift out of the paddy- wheat rotation by encouraging the cultivation of better seeds
vegetable, Fruits and eventually oil seeds and meat products.

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 Chapter 4
Company profile

1.2 COMPANY PROFILE (VERKA MOHALI)

GENERAL FEATURES OF MILK PLANT MOHALI

NAME: Verka Milk Plant.

ADDRESS: Verka Milk Plant PHASE 6, Mohali Punjab

RAW MATERIAL: Milk.

PRODUCTS: Pasteurized milk, Special kheer, Ghee,

Curd, Cheese, Milk Cake, Sweet flavored milk,

WORKING HOURS: 24 hours (3 shifts).

PROFILE OF THE UNIT

The elegant building situated on the National Highway No. 21 just before we enter in
Chandigarh from Punjab is that of Milk Plant owned by The mohali District Co-
operative Milk Producers Union Ltd. Its foundation stone was laid by India’s Home

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Minister Mrs. Uma Shanker Dixit in 1973. It started its production in 1979. Its name was
registered as “The Mohali Distt. Co-operative Milk Producers Union Ltd. mohali”. It
has been registered under Punjab Co-operative Societies Act 1961 on 24 March 1973.
This union started its milk procurement from March 1974.

The union is working under the laws of act. In the beginning 13 societies became its
members. But this union started as milk procurement from 1974. Initially its office was
situated on the upper side of co-operative bank of mohali. At that time Milk Plant was
not properly made. Initially the societies of nearest circle were started, after this it was
expanded and centers were approved at other places. At that time this union collects milk
from other societies and to Horlicks. Before it, except Horlicks there was no major buyer
of milk and Horlicks was a private concern giving low rates.

After that the union was strengthened and milk producers got benefited by this union as
they were getting reasonable rates for their from. A project report of Milk Plant mohali
was made at that time with shares from different societies were to be collected and it
includes Rs 100 share money and Rs 5 admission fees, 15 lack Rs were to be collected
and in this manner and the share of government was fixed at Rs 40 lack. For the smooth
running of the plant, the union had taken loan of worth Rs 62 lack from Co-operative
Development Corporation. By this loan a milk plant was established. It started milk of
45000 liters per day in December 1979 further it was expanded with the help of National
Diary Development Board at ANAND under the “Operation Flood” programmed. After
few years a drier was installed with a capacity of 10 tones. For the purchase of this
machinery 70% of loan was taken from NDDB and 30% loan from government in the
form of subsidy. The total investment in the plant was 6.5 crores.

GEOGRAPHICAL LOCATION OF MILKPLANT

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Milk Plant Mohali is located in District Ropar of Punjab. It is located on the
National Highway No. 21 joining Chandigarh with Ropar, Jalandhar and Amritsar.
It is situated in Phase-VI of Industrial Area, Mohali at a distance of about 8 km.
from Chandigarh.

Milk Plant and its surroundings is an Industrial Trade Centre. This plant is situated
next to “Raja Ram Com Products” and on opposite side of “PUNWIRE”. There is a
seasonal river in north-west side of the plant and in west side is located a village
Balongi. There is a great advantage as it is directly connected with National
Highway which is facilitating all transportation and allied activities.

LOCATION AND LAYOUT

In the milk plant there are hard receiving departments: Production and Engineering. The
location of the stores department is carefully planned out and it is housed in a position
which is very near to production department so that transportation charges are minimum.
It is also easily accessible to all other departments like engineering, boiling, refrigeration,
powder plant and workshop.

The layouts of plants store is properly planned. There are shelves, racks, admirals and
handling devices for keeping the material and equipments properly. The store is divided

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into racks which are further sub-divided into small spaces allocated. Special attention is
paid to storage of material which is liable to leakage or evaporation and deterioration.

SELECTION OF ROUTES:

Routes are selected for the delivery of kheer through these societies. Shortest milk routes
are preferable so that kheer reach to target market in same condition, otherwise kheer can
become sour . The societies which are far away from milk plant, the four milk chilling
centers are established for them. Societies send milk directly to milk plant or through
chilling centers. These chilling centers chill milk at 4 degree Celsius which keeps the
milk in good condition for 24 hours. After chilling the milk these centers send milk to
the milk plant.

REGISTERATION OF THE SOCIETY AND THE MEMBERS:

When a society is fully formed for the collection of milk it is registered under the
registration act of societies. Its members are also registered and given members pass
books and share certificates. A copy of rules and regulations are also given to them. Then
the actual milk collection starts.

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 Chapter 5

Products

Products

Some of the products are mentioned below:

Pouch Milk

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  Verka Gold

Luscious and Creamy!!

About Verka Gold: Verka Full Cream Milk is pasteurized and hygienically packed in advanced milk
processing plants through milk pouch filling machines. Verka Gold meets the requisite FSSAI
standards. Due to its high cream content, Verka Gold is ideal for direct consumption and making rich
tea, coffee, Dahi, Khoa, ghee, lassi. paneer, sweets etc.

Packing: Verka Gold is available in convenient packing of 500 ml, 1000 ml & newly launched
1500ml across all major markets of Punjab,HP & Delhi. Verka Gold’s 6 liter institutional/bulk pack
is also available which is ideal for Halwais, hostels, functions etc.

Product specifications:

Composition – MILK SNF (min): 9%

MILK FAT(min): 6%

 Verka Shakti

Striking a perfect balance of Health & Taste!!

About Verka Shakti: Verka Standard Milk is pasteurized and hygienically packed in advanced
milk processing plants through milk pouch filling machines. Verka Shakti meets the requisite
FSSAI standards. Due to its balanced cream content, Verka Shakti is ideal for direct
consumption and preparing rich tea, coffee, dahi, Khoa, Ghee, Lassi, paneer, sweets etc.

Packing: Verka Shakti is available in convenient packing of 500 ml, 1000ml & newly launched
1500ml across all major markets of Punjab, HP and Delhi. Verka Shakti’s 6 liter
institutional/bulk pack is also available which is ideal for Halwais, hostels, functions etc.

Product specifications:

Composition – MILK SNF(min): 8.5%

MILK FAT (min): 4.5%

 Cow Milk

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 Sweet & Creamy; Easy to Digest!!

About Verka Cow Milk: Verka Cow Milk is pasteurized and hygienically packed in advanced milk
processing plants through milk pouch filling machines. Verka Cow Milk meets the requisite FSSAI
standards. Due to its optimal cream content, Verka Cow Milk is ideal for direct consumption and
preparing daily tea, coffee, dahi, Khoa, Lassi, paneer, sweets etc.

Packing: Verka Cow Milk is available in convenient packing of 500 ml and 1.5 liters in all major
markets of Punjab, HP & Delhi.

Product specifications:

Composition – MILK SNF(min): 8.5%

MILK FAT(min): 4.0%

 Verka Taaza

For a nutritionally balanced diet that also offers a good taste!!

About Verka Taaza: Verka toned Milk is pasteurized and hygienically packed in advanced milk
processing plants through milk pouch filling machines. Verka Taaza meets the requisite FSSAI
standards. Due to its optimal cream content, Verka Taaza is ideal for direct consumption and
preparing daily tea, coffee, dahi, Khoa, Lassi, paneer, sweets etc.

Packing: Verka Taaza is available in convenient packing of 500 ml & 1000 ml across all major
markets of Punjab, HP & Delhi. Verka Taaza’s 6 liter institutional/bulk pack is also available which
is ideal for Halwais, hostels, functions etc.

Product specifications:

Composition – MILK SNF (min): 8.5%

MILK FAT (min): 3.0%

 Verka Slimmer’s

For the Regular Calorie Conscious!!

About Verka Slimmer’s: Verka Double Toned Milk is pasteurized and hygienically packed in
advanced milk processing plants through milk pouch filling machines. Verka Slimmer’s meets the

29
 requisite FSSAI standards. Due to its low cream content, Verka Slimmer’s is ideal for direct
consumption and preparing daily tea, coffee, dahi, Khoa, Lassi, paneer, sweets etc.

Packing: Verka Slimmer’s is available in convenient packing of 200ml/250ml, 500 ml & 1000ml
across all major markets of Punjab, HP & Delhi. Verka Slimmer’s 6 liter institutional/bulk pack is
also available which is ideal for Sweet makers, hostels, functions etc.

Product specifications:

Composition – MILK SNF(min): 9.0%

MILK FAT(min): 1.5%

Note: The size of variants may vary across locations in view of availability of packing material
in practice.

 Verka Lite

Extremely Low in Fat; Pure, Healthy & Light!!

About Verka Lite: Verka Skimmed Milk is pasteurized and hygienically packed in advanced milk
processing plants through milk pouch filling machines. Verka Lite meets the requisite FSSAI
standards. Due to its extremely low cream content, Verka Lite is ideal for direct consumption and
preparing daily tea, coffee, dahi, Khoa, Lassi, paneer, sweets etc.

Packing: Verka Lite is available in convenient packing of 500 ml in selected markets of

Chandigarh Tricity.

Product specifications:

Composition – MILK SNF(min): 8.7%

MILK FAT(min): 0.5%

Fresh products

Yogurt

30
 Delicious treat for every occasion!!

About Verka Fruit Yogurt: Verka has introduced fruit Yogurt in 3 tasty varieties –
Mango, Strawberry and Blueberry. It is currently available in 100g cup packing with
15 days’ shelf life, Verka Yogurt is an ideal treat for family and friends. Enriched with
real fruit pulp, Verka Yogurt is an ideal sweet snack and can be consumed anytime.
Good for all age groups, it is an optimum source of daily protein and fat. It is
becoming immensely popular and is a great choice for any family get together.

Packing: Verka Fruit Yogurt is available in 100g cup packaging.

Mango Fruit Yogurt

Ingredients – Milk Solids, Mango Fruit Preparation (Sugar, Totapari Mango dices,
water, Totapari Mango concentrate, Stabiliser – ins 1422, Apple Juice concentrate,
Yellow carrot colouring concentrate, Acidity regulator INS 330 and Antioxidanr -INS
300, Sugar. Contains added flavour (Nature identical flavouring substances)

Blueberry Fruit Yogurt

31
 Ingredients – Milk Solids, Blueberry Fruit Preparation (Sugar, Blueberry IQF,
Water, Blueberry Juice concentrate, Stabiliser – INS 440, Acidity regulator INS 330
and lemon juice concentrate, Sugar. Contains permitted natural colour – INS 163 and
added flavour (Nature identical flavouring substances)

Strawberry Fruit Yogurt

Ingredients – Milk Solids, Strawberry Fruit Preparation (Sugar, water, Strawberry

dices & purees, apple and strawberry juice concentrate, Stabilizer – INS1442 and
Acidity regulator INS 330, Sugar. Contains added flavour (Nature identical flavouring
substances)

*Allergen information: Contains Milk

Dahi

 Low Fat Dahi

32
 Perfect Dahi for the Calorie conscious!!

About Verka Low Fat Dahi: Verka Low Fat Dahi is made from pasteurised milk and
packed in advance Dahi packing facilities. Made from pasteurised Double Toned milk
with 10.5% SNF and just 1.5% Fat, Verka Dahi meets the requisite FSSAI standards.
It is ideal for daily consumption as it provides calcium for strong bones and teeth. It
provides protein for active life and growth and helps in improving digestion. Verka
Dahi is ideal for making raita, karrhi, lassi, butter milk, dahi bhalla, dahi chaat and
marination of vegetarian and non vegitarian dishes. Verka dahi is perfect to be
consumed with paranthas. Being low on calories than traditional dahi, the variant is
perfect for the calorie conscious.

Packing*: Poly Pack: 200g, 1 kg.

Polystyrene Cups: Shall be introduced soon

Matka: 5 kg & 15 Kg

Product specifications:

Ingredients: Milk ,Milk Solids & Active Lactic Culture.

Composition: MILK SNF (min): 10.5%

MILK FAT (min): 1.5 %

 Matka Bulk Pack

Volume with Convenience!!

About Verka Dahi Matka: Verka Dahi is made from pasteurized milk and packed in
advance Dahi packing facilities. Available in both Toned and Double Toned variants,
Verka Dahi meets the requisite FSSAI standards. It is ideal for daily consumption as it
provides calcium for strong bones and teeth. It provides protein for active life and
growth and helps in improving digestion. Verka Dahi is ideal for making raita, karrhi,
lassi, butter milk, dahi bhalla, dahi chaat and marination of vegetarian and non

33
 vegitarian dishes. Verka dahi is perfect to be consumed with paranthas. Both the
variants of dahi matkas are highly popular with Hotels, Restaurants, Dhabas, Caterers,
Hostels, Institutions and eateries.

Packing*: Bulk Matka: 5 kg & 15 Kg.

Product specifications:

Ingredients: Milk ,Milk Solids & Active Lactic Culture.

Variants: Available in Toned and Double Toned Variants.

 Jeera Raita

Upgrade you meal with Verka Jeera Raita!!

About Verka Jeera Raita: Verka Jeera Raita is made from pasteurized milk and
packed in advanced packing facilities. Made from toned milk with 10.5% SNF, Verka
Jeera Raita meets the requisite FSSAI standards. It is ideal for daily consumption as it
provides calcium for strong bones and teeth.It provides protein for active life and
growth and helps in improving digestion. With its unique texture and appetizing taste,
Verka Jeera Raita can be consumed with meal or without meal. Its unique yummy
taste goes best with freshly made paranthas.

Packing: Polystyrene Cups–400 g*

* In selected market only.

Product specifications:

Ingredients – Milk ,Milk Solids, Common Salt, Black Salt, Jeera, Black Pepper &
Active Lactic Culture

Composition – MILK SNF (min)–10.5%

MILK FAT (min)–3.0%

 Plain Dahi

34
 A well set creamy curd; Brimmed with the goodness of Calcium!!

About Verka Dahi: Verka Dahi is made from pasteurized toned milk and packed in
advance Dahi packing facilities. Made from pasteurized toned milk with 10.5% SNF,
Verka Dahi meets the requisite FSSAI standards. It is ideal for daily consumption as it
provides calcium for strong bones and teeth. It provides protein for active life and
growth and helps in improving digestion. Verka Dahi is ideal for making raita, karrhi,
lassi, butter milk, dahi bhalla, dahi chaat and marination of vegetarian and non
vegitarian dishes. Verka dahi is perfect to be consumed with paranthas.

Packing*: Poly Pack: 200g/250 g, 450/500 g & 1000g

Polystyrene Cups: 85g, 150 g, 180g, 380/400g

Matka: 450/500 g & 1 kg (Gadvi), 5 kg & 15 Kg Institutional Bulk packs.

Product specifications:

Ingredients: Milk ,Milk Solids & Active Lactic Culture.

Composition: MILK SNF (min): 10.5%

MILK FAT (min): 3.0 %

Note: The size of variants may vary across locations in view of availability of
packing material in practice.

Lassi

35
  Sweet Lassi

The Best Sweet Refresher!!

About Verka Sweet Lassi: Verka Sweet Lassi is made from pasteurized milk and
packed in advanced pouch filling machines. It is ideal for daily consumption as it
provides calcium for strong bones and teeth. It provides protein for active life and
growth and helps in improving digestion. Verka Sweet Lassi can be directly consumed
as a nutritive refreshing drink. Due to its great taste at most affordable price, Verka
sweet lassi has become a popular drink along with daily meals and is considered best
for serving to guests.

Packing: Verka Sweet Lassi is available in convenient poly-pack of 180ml/200ml and

380ml/400ml across all major markets of Punjab, Himachal Pradesh & Delhi.

Product specifications:

Ingredients – Milk, Milk Solids, Water,Sugar & Active Lactic Culture

Composition – MILK SNF (min): 2.84%

36
 MILK FAT(min): 1.1%

Note: The size of variants may vary across locations in view of availability of
packing material in practice.

 Spiced Lassi

The most loved drink during Summers!!

About Verka Spiced Lassi: Verka Spiced Lassi is made from pasteurized milk and
packed in advanced pouch filling machines. It is ideal for daily consumption as it
provides calcium for strong bones and teeth. It provides protein for active life and
growth and helps in improving digestion. Verka spiced lassi can be directly consumed
as a nutritive refreshing drink. Due to its great price at most affordable price, Verka
spiced lassi has become a popular drink along with daily meals and is considered best
for serving to guests.

Packing: Verka Spiced Lassi is available in convenient poly-pack of 180ml & 380ml
across all major markets of Punjab, Himachal Pradesh & Delhi.

Product specifications:

Ingredients – Milk, Milk Solids, Water, Common Salt, Spice powder and Active
Lactic Culture

Composition – MILK SNF (min): 2.84%

MILK FAT(min): 1.1%

Note: The size of variants may vary across locations in view of availability of
packing material in practice.

 Low Fat Lassi

Extremely low in fat while offering easy digestibility and rich taste!!

About Verka Low Fat Lassi: Verka Low Fat Lassi is made from pasteurized milk and
is packed in advanced pouch filling machines. It is ideal for daily consumption as it

37
 provides calcium for strong bones and teeth. It provides protein for active life and
growth and helps in improving digestion. Verka low fat lassi can be directly
consumed as a nutritive refreshing drink, or can be made into sweet/spiced lassi as per
one’s taste. Verka low fat lassi is also suitable for making karhhi at home.

Packing: Verka low fat lassi is available in convenient packing of 450/500 ml &
900/1000 ml across all major markets of Punjab, Himachal Pradesh & Delhi.

Product specifications:

Ingredients – Milk, Milk Solids, Water & Active Lactic Culture

Composition – MILK SNF (min): 2.84%

MILK FAT(min): 1.1%

Note: The size of variants may vary across locations in view of availability of
packing material in practice

 Plain Lassi

A great accompaniment to your food!!

About Verka Plain Lassi: Verka Plain Lassi is made from pasteurized Standarised
milk and packed in advanced pouch filling machines. It is ideal for daily consumption
as it provides calcium for strong bones and teeth. It provides protein for active life and
growth and helps in improving digestion. Verka plain lassi can be directly consumed
as a nutritive refreshing drink, or can be made into sweet/spiced lassi as per one’s
taste. Verka plain lassi is also suitable for making karhhi at home.

Packing: Verka plain lassi is available in convenient packing of 450/500 ml & 1000
ml across all major markets of Punjab, HP and Delhi.

Ingredients: Milk, Milk Solids, Water & Active Lactic Culture.

Note: The size of variants may vary across locations in view of availability of
packing material in practice

38
 Paneer

A Must Ingredient for every Royale Treat!!

Product Feature: Verka Paneer is made from fresh Verka Milk and is packed in
advanced modern packaging facilities at Verka Milk Dairies, thus meeting the
requisite FSSAI standards. It is ideal for dishes consisting of paneer as the main
ingredient. It is rich in calcium which is good for for strong bones and teeth. It also
provides protein for active life and growth. Verka paneer is superior to openly
available paneer which is having comparatively higher moisture content & low fat.
Verka paneer has numerous applications as most savoured dishes in India are made
from paneer, whether be palak paneer, matar paneer, shahi paneer and innumerable
other delicious dishes. Due to its uniform texture, Verka Paneer is best suited for
making paneer tikkas. Even in sweets, Verka paneer is best suited for making chhaina
murgi. For more delicious dishes made from Verka Paneer, do visit the “Recipes“
Section.

Packing*:

Poly Packs: 100g, 200g

Bulk pack: 1kg, 2kg & 5 kg

Vacuum Pack: 200g

39
 Product specifications:

Ingredients – Milk Solids

Composition – MILK SNF (min)–50% of dry matter

MILK FAT (min)–50% of dry matter

Moisture %(max)-60%

Note: The size of variants may vary across locations in view of availability of
packing material in practice

Kheer

 Traditional Kheer

Milk, Sugar & Rice – A complete Sweet; A complete meal in itself!!

About Verka Kheer: Verka Kheer is a perfect combination of taste and health. Made with finest
ingredients, Verka kheer is immensely liked and is gaining new heights of popularity. It
provides calcium for strong bones & teeth and provides protein for active life and growth.
Available in affordable and convenient cups, it is a perfect on the go dessert.

40
 Packing: Verka Kheer is available in convenient poly-cups of 85g, 100g, 180 gm and 1 kg
Family Tub across all major markets of Punjab, Himachal Pradesh and Delhi. The newly
launched family tub of 1 kg is becoming immensely popular and is a great choice for any family
get together.

Product specifications:

Ingredients – Milk, Milk Solids, Sugar, Rice, Cardamom & Preservative(E-211)

Composition -Total Solid (min): 25.36 %

Total Fat (min): 3.4 %

Note: The size of variants may vary across locations in view of availability of packing material
in practice

Ghee, butter and cream

 Verka Cream - Delicious and Tasty!!

Product Feature: Verka Low fat Cream is smooth, creamy & consistent. It adds richness and flavors to
any recipe. Launched in Tetra pack packaging of 1 Litre capacity, it is ideal for usage in Hotels,
Restaurants, Cafeterias, Institutions and even your home. It has been packed in clean and hygienic
environment, it comes with product shelf life of 120 days till opened. It is prepared in a state-of-the-art

41
manufacturing unit to provide the best possible consistency and quality. The usage of Cream includes
mostly in preparations like fruit salad, curry, Punjabi dishes, Ice-creams, soups, puddings, cakes, etc.
After opening, it should be refrigerated and should be consumed within two days.

Packing: 1 Litre Tetrapak

Product specifications:

Ingredients – Milk solids, Milk Fat 25% (Min.), Stabilizers (E1442, E412, E472e, E466

 Butter

Easy to Spread, Yummy to Eat!!

Product Feature: Verka Pasteurized Butter is one of the leading brands Punjab when it comes to
table butter. Verka table butter is made in extremely modern machines in multiple variants to suit
the requirement of consumer. Verka Pasteurized Butter meets the requisite FSSAI Standards.
Recently Verka butter has also introduced 8 gm blister pack which has been widely accepted in
the market. Consuming Verka Butter is essential for health as it provides stamina, energy &
enhances immunity. It is rich in vitamin A. Table butter has innumerable uses ranging from eating
it with all kinds of paranthas, Breads, paw bhaji, bakery items, non veg items and almost all
paneer items. Table butter is extremely beneficial for growing children.

Packing: 8g blister pack, 100g, 500g consumer and 500g Institutional pack.

42
 Product specifications:

Ingredients – Milk Fat, Salt & Annatto Colour (E-160b)

Composition – Milk Fat (min) –80.0%

Moisture (max) –16.0%

Salt (max) –3.0%

Curd (max) –1.0%

 Ghee

Offering Natural Flavour and Mouth-Watering Aroma!!

Product Feature: Verka ghee is a premium Ghee Brand representing the true Punjabi Taste.
Through the decades, Verka Ghee has established its name is the most preferred Ghee in Punjab.
Verka Ghee is also savored by consumers in other states other than Punjab this proving its
superior quality and taste. Manufactured in the most hygienic ghee making facilities across Verka
Dairies, Verka Ghee is conveniently available in markets across Punjab. Consuming ghee
increases stamina and energy & enhances immunity. It is extremely rich in vitamin A. Regular
consumption of ghee helps in better digestion that gives better health. Verka Ghee meets all the
requisite FSSAI & BIS Standards. Verka Ghee is also exported to many eminent countries as well.

43
 Depending upon the suitability and requirement of customers, Verka Ghee is available in a
number of variants.

Packing: Tins –500ml, 1 litre,2 litre, 5 litre, 15 kilo

Cekatainer –500 ml & 1 litre

Pouches –50 ml

Jar – 5 and 15 litre jar

Product Application: Verka Ghee is a daily used household food item and can be used for mild
frying. Verka Ghee is ideal for making tasty and rich parantha and Chapatti. It is pertinent to
mention that most Verka Sweets which are immensely popular in Punjab are itself made from
Verka Ghee. Particularly, any perfectly rich meal has ghee as its major ingredient for sure.

Product specifications:

Ingredients – Milk Fat

Composition – Milk Fat (min)–99.7 %

Moisture (max)–0.3 %

44
FLOW CHART OF MILK RECEPTION

Tanker

Weigh Bridge

Sampling

Sample approved Sample not approved

Unloading

Manual Automatic

Pumped to Deaeration Vessel

Storage Tank

Duplex Filters

45
 Raw Milk Chiller (Milk Chilled to 3°C)

Pumped to RMST (Raw Milk Storage Tanks)

SPECIFICATION TO GUIDE THE RMRD

Alcohol test : Negative

Acidity : 0.11 to 0.14%

Adulteration : Negative

R.M. Value : 28-32

COB : Negative

Sodium content : less than 450 ppm

B.R. reading : 40-43

P.V. Value : 1-2

TESTS PERFORMED IN LABORATORY ON RAW MILK RECEPTION:

1) FAT test (By Gerber method)

2) SNF test (by lactometer)
SNF=CLR/4+0.22F+0.29
CLR= corrected lactometer reading at 27º C
F= fat of milk by Gerber method
3) Adulteration test (negative)
4) BR reading of milk (40-43 at 40ºC)
5) Sodium test of milk (upto 450 ppm)
6) RM value of milk (28-32)
7) Quantity: To be checked

46
8) Acidity
9) MBRT: for good quality raw milk is 2 hrs.

DIFFERENT SECTIONS IN VERKA

 Quality control section

 Main lab

 Dock lab

 Bacteriological lab

 Milk processing section

 Processing

 Filling

 Curd section

 Kheer section

 Lassi section

 Paneer section

 Butter section

 Ghee section

Raw Milk Reception Dock

 Verka follows a strict system of quality assurance to maintain a high
quality of milk provided to the consumer.

47
  The milk is received from local societies at village level, where
chilling centres are installed.

 On the basis of some main tests the milk is graded into categories.

Grading of Raw Milk

 On the basis of physical condition and some test the milk is graded into four
categories:

Types of Raw Milk Grades

Fresh raw Milk 1

Sour Raw Milk 2

Curd 3

Dirty Milk 4

QUALITY ASSURANCE SECTION

Quality Assurance

Dock Lab at ground floor Quality Lab

48
 Chemical Microbiological Agmark

Chapter 6
Functions of different lab

49
In the Plant there are three main labs:
• Dock Lab

• Quality Control (Q.C.) Lab

• Microbiological Lab

FUNCTIONS OF DIFFERENT LABS

DOCK LAB

1. Grading of incoming raw milk

2. Raw milk testing
3. Testing of outgoing pasteurized milk
4. Testing of processed milk stored in storage tank or silo
5. Cream testing
6. Buttermilk testing
7. Standardization of fluid milk
8. Checking of strength of detergent in crate washer

QUALITY CONTROL LAB

1. Sensory evaluation of milk and milk products

2. Checking the composition of milk products
3. Hardness of water
4. Checking the quality of reagents, packaging materials, glass wares for testing
5. Checking efficiency of waste water treatment

50
6. Controlling the cleaning of dairy equipments as well as sanitation of plant.

MICROBIOLOGICAL LAB

1. Checking the bacteriological quality of various types of milk & milk products.
2. Determine the types and number of microflora in air,water& various diryequipments
pipelines.
3. Testing of keeping of milk & milk products.

AGMARK LAB
Checking quality of ghee so as to conform AGMARK Standards

TESTS PERFORMED IN LAB

Dock Lab

In Dock Lab raw milk, pasteurized milk, butter milk, Skim milk are checked w.r.t. the
chemical quality.

Various tests are performed over milk in this lab.

 Acidity Test
 MBRT Test
 Fat and SNF Test
 Adulteration Test

ACIDITY TEST

Bacteria that normally develop in raw milk produce more or less of lactic acid. In the acidity
test the acid is neutralised with Sodium hydroxide and the amount of alkaline is measured.
From this, the percentage of lactic acid can be calculated.
Procedure
• Take 10 ml of sample(can be milk, lassi, cream, dahi etc.) in 10 ml conical flask.

• Hold the flask against white surface.

• Add 4-5 drops of phenolphthalein to the sample and stir gently

• Titrate against N/10 NaOH solution

51
• Continue until the appearance of a light pink colouring which persists for 10-20 seconds
and down the volume of NaOH used.

So, %Acidity = volume of NaOH used (in ml)/10

Result :

Sample No. Acidity

1. 0.19
2. 0.15
3. 0.17

The milk with acidity 0.15 is the best milk.

MBRT TEST

It is indirect method of estimation of total bacterial content of milk. Instead of counting

bacteria directly, a correlation is made between the time required to reduce dye to colorless in
milk.

Procedure
• To 10 ml of milk in a sterilized test tube add 10 ml of methylene blue dye. Plug with a

sterilized cork, invert the tube to mix the contents.

• Incubate at 37°C in a water bath.

• Note down the time in which the colour of dye gets disappear and that will give the MBRT
time.

ESTIMATION OF FAT CONTENT

52
Fat can be determined using Gerber’s method or using a milkoscan

Gerber Method

Principle: When a definite quantity of sulphuric acid and amyl alcohol are added to a
definite volume of milk, the proteins will be dissolved and the fat will be set free which
remains in liquid state due to heat produced by the acid. The amyl alcohol used facilitates the
separation of a clear fat column. On centrifugation, fat being lighter will be separated on top
of the solution.

Procedure for estimation of fat% of milk and lassi:

• Take about 10 ml of H2SO4(10% dilute for milk & 20% for lassi)in Butyrometer.

• Add slowly 10.75 ml sample (can be lassi or milk) in it.

• Add 1 ml isoamyl alcohol and adjust level with distilled water.

• Cap butyrometer with lock stopper.

• Centrifuge for about 5 minutes.

• Take reading of the % fat by reading the butyrometer.

ESTIMATION OF S.N.F. CONTENT BY LACTOMETER

Principle: The method is based on the Archimedes Principle, which states that when a solid
is immersed in a liquid it is subjected to upward thrust equal to the weight of liquid displaced
by it and acting vertically upwards. Lactometers are variable immersion type hydrometers
and calibrated beforehand with liquid of known specific gravity.

Procedure:
• Warm milk in lactometer jar at about 40˚C then cool at 15.5˚C.

• Immerse lactometer in jar and take C.L.R.

% SNF = CLR/4+0.2×fat+0.29

Fat% & S.N.F.% can also be estimated by using milkoscan before which the sample is
heated to a temperature of 40ºC

Observations:

Sample Fat C.L.R. SNF(%)

No.

53
 1. 4.25 29.4 8.49
2. 3.5 26.4 7.59
3. 6.7 31 9.38

Sample 1 and 2 are of Packaged milk and Sample 3 is Raw milk

DETECTION OF MAJOR ADULTERANTS IN MILK

• To overcome the increasing need of milk and milk products and to make maximum
profit there is increase in adulteration cases.
• In adulteration test we used raw milk in 2 test tubes for each test, one of them
containing only raw milk and the other one was added with the tested material.

TESTS FOR DETECTION OF ADULTERANTS

ALCOHOL TEST

The alcohol test is used for rapid assessment of stability of milk to processing.This test gives
an indication of the mineral balance of milk. The test aids in detecting abnormal milk such as
colostrum, milk from the animal in the late lactation, milk from animal suffering from
mastitis and milk in which mineral balance has been disturbed.

Procedure:

• Take 5.0 ml of milk in a test tube using graduated pipette.

• Add equal amount of 70% ethyl alcohol
• Close the mouth of the test tube with thumb and mix the contents well by inverting the test
tube several times.

Result :
Formation of any flakes on the wall of the test tube indicates positive test.

FORMALINE TEST
Procedure:

• Take 2.0 ml of milk in a test tube using graduated pipette.

54
• Add equal amount of 90% H2SO4 containing traces of Feric Chloride from the side of test
tube slowly.
Result:
 Voilet ring formed (+ve)
 Brown colour (-ve)

DETECTION OF HYDROGEN PER OXIDE

Procedure:

 Take 10 ml of milk in a test tube using graduated pipette.

 Add 10 to 20 drops of vanadium pentoxide reagent
 Mix them properly
 Note the colour of sample

Result: Appearance of pink or red colour (+ve)

DETECTION OF HEAT STABILITY

Procedure:
 Take 10 ml of milk in a test tube using graduated pipette.
 Add 0.6 ml HCl (N/10)
 Mix well
 Boil for 5 minutes in boiling water

Result:
 Formation of clots (+ve)
 No formation of clots (-ve)

DETECTION OF DETERGENT
Procedure:
 Pipette 1ml milk in 15ml test tube.
 Add 1ml dye solution followed by addition of 2ml chloroform vortex for 15 sec
and centrifuge at 1100RPM for 3 minutes.
 Note the intensity of blue colour in lower and upper layer.

Result:

55
  More intense blue colour in lower layer (+ve)
 More intense blue colour in upper layer (-ve)

DETECTION OF MALTOSE

Procedure:
 Take 5ml milk and boil it.
 Add 0.5ml drops of 5% lactic acid.
 Cool and filter.
 Add 3 drops of 1% iodine solution in filterate.

Result:
 If colour changes to brown ( +ve)
 If colour remain golden yellow (-ve)

DETECTION OF NEUTRILIZER

In milk, sodium hydroxide, sodium carbonate and sodium bicarbonate are added by
adulterators to neutralize the developed acidity in milk.

Procedure:
 Take 2 ml Rosalic acid solution.
 Add 2 ml milk sample.
 If pink color appears, it indicates added neutralizer.

DETECTION OF SUGAR

Procedure:
 Take 2 ml of 0.5% Resorcinol solution.
 Add 2ml milk sample.
 Place it in boiling water bath for 5 min.

Result:
 Red colour (+ve)
 No change (-ve)

DETECTION OF GLUCOSE

Take strip for glucose detection and dip it in milk. If blue color persists, it indicates positive
glucose.

56
 DETECTION OF SALT
Procedure:
 Take 2ml of Silver Nitrate solution.
 Add few drops of potassium chromate and 2ml milk sample.
 Yellow color indicates positive salt test.

DETECTION OF UREA
Procedure:
 Take 2ml urea detecting agent (DMAB-Dimethyl Amino Benzaldehyde reagent) and
add 2ml milk.
 Deep yellow color indicates positive urea test.
PHOSPHATASE TEST

Alkaline Phosphatase is an enzyme which is naturally present in milk, but is destroyed at a

temperature just near to the pasteurization temperature. Alkaline Phosphatase test is used to
indicate whether milk has been adequately pasteurized or whether it has been contaminated
with raw milk after pasteurization.

Principle: Based on the principle that the alkaline phosphatase enzyme in raw milk liberates
phenol from a disodium para-nitro phenyl phosphate and forms a yellow coloured complex at
alkaline pH. The intensity of yellow colour produced is proportional to the activity of the
enzyme.

Procedure:
 Take 1 ml of milk sample.
 Put 5 ml of Phosphatase solution.
 Incubate it in water bath at temperature of about 37˚C.
 Check for colour change after 15 minutes.
 If colour changes then the milk is not pasteurized.

57
 In the image Test tube on left side with pale yellow colour is showing pasteurised milk
which is having no alkaline phosphate activity and test tube on right side is showing colour
change in case raw milk having alkaline phosphate activity.

ESTIMATION OF BR VALUE OF MILK SAMPLE

Vegetable oils, hydrogenated fats, animal body fats and their blends have been reported as
adulterants in milk and milk fat products. The elevation of butyro-refractometer (BR) reading
of milk fat by addition of different vegetable oils is used to detect adulteration of milk. . It
should be between 40-43 for milk fat with no adulteration. The average BR reading of
groundnut, cottonseed, corn, sesame, sunflower, mustard, soya and castor oils are 59.81,
62.43, 64.50, 64.88, 65.25,65.64, 66.00 and 73.00, respectively.

Procedure:

 Take Al tubes and fill it with sample.

 Then keep these in centrifuge so that cream layer is formed on top.
 Then take the cream with the help of spatula and heat cream so as to make ghee.
 Then put drop of ghee in butyrometer.
 Note down the value of BR reading.

ESTIMATION OF SODIUM CONTENT OF MILK SAMPLE

Milk is being adulterated with sodium to increase S.N.F. So Sodium content is checked
by ISE sodium analyser. Sodium analyser is calibrated at 100 ppm & 1000 ppm of
sodium. Sodium content of milk should be between 350-450ppm.
Procedure for estimation of sodium content of milk:
Take 45 ml of milk and add 5 ml of ISA & then dip the probe of sodium analyzer in beaker.
ON the stirrer & wait till reading is stable , when ready is displayed . Note down the reading.

58
RM (REICHERT-MEISSAL) VALUE
It is the number of millilitres of 0.1 N sodium hydroxide or alkali solution required to
neutralize the steam volatile, water soluble fatty acids distilled from 5g fat under precise
conditions specified in the method.
This value is quite significant for milk fat, since it primarily measures the butyric acid and
caproic acid content in given fat. When compared to other fats this value for milk fat is high.
So this helps in identification of milk fat from other fats.
Value should be 28 to 32.

• Centrifuge the sample for 15 min.

• Separate the cream and heat it to make ghee.
• Take 5g of ghee in flask.
• Add 20 g glycerol, 2ml of 50% NaOH and 6 to 8 glass beads.
• Heat clarify the sample.
• Add 93 ml boiling distilled water followed by 50 ml 1 N H2SO4.
• Fix it with still head to distillation apparatus.
• Mildly heat the flask so as to form the golden ring on top.
• After that heat it properly so that distillation starts and 110 ml distillate is collected in round
bottom flask.
• Distillate is filtered and chilled.
• Titrate it against N/10 NaOH using phenolphthalein indicator.
• RM Value = (ml of NaOH used – 0.4) x 1.1

QUALITY CONTROL LAB

 In quality control lab sensory evaluation of milk and milk products is done, in which
there is testing of shelf life.

 A check is put over cleanliness of dairy equipments and overall sanitization of plant.

 The products produced in the plant are checked for their quality and shelf life before
they are sent to the market.

 Some of the main tests done in the labs are:

1. Hardness of water.

59
 2. Curd acidity test.
3. Moisture test for paneer.
4. Fat test for paneer.
5. Total solid test for kheer.
6. Ghee test/ Free fat acidity.

HARDNESS OF WATER

This test is performed to check the hardness of water i.e. whether the water used in various
production units is suitable to use or not.

Procedure:
 Take 100ml water sample in a flask.
 Add 1-2ml NH3 buffer.
 Add 2-3 drops of indicator (Phenolphthalein) to it.
 Titrate it against 0.02N EDTA solution.
 Blue colour marks the end.

Calculations
 Hardness =T.V. x 10
 When T.V. = 21.5 Hardness = 21.5 x 10 = 215 ppm

CURD ACIDITY TEST

Curd acidity test is a test to check the acidity in packed form of curd i.e. with increasing time
the acidity of curd increases and it becomes unfit to consume. So to check it the test is
performed. Curd Acidity test is same as in case of milk.

Procedure:
 Take 10 ml of curd sample in a china dish.
 Put about 5 -10 ml of water in the dish.
 Mix it properly.
 Add few drops of Phenolphthalein indicator in it.
 Titrate it with NaOH.
 Light Pink colour marks the end.

Observations:

Sample No. Acidity

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 1. 6.0
2. 7.3
3. 6.3

Result:
Sample no.2 is acidic in nature and sample no. 3 is with optimum acidity 6.
MOISTURE TEST FOR PANEER

This test is used to check the presence of moisture in paneer in packed form, as more
moisture may lead to microbial activity.

Procedure:
 Take an empty dish and take its weight as W1.
 Put about 3g of crushed paneer in it, weigh it and mark it as W2.
 Put the dish in oven for about 4 hrs.
 Measure the weight and mark it as W3.

Calculation:
 W2-W1=A
 W3-W2=B
 B/A x10= Moisture

Observations:

Sample W1 W2 W3 A B Moisture(%)
No.
1. 27.739 30.338 29.534 2.599 0.804 30.95

2. 33.966 38.864 36.189 4.898 2.676 54.61

3. 10.028 13.648 11.921 3.620 1.726 47.69

FAT TEST FOR PANEER

Fat test is carried out to determine the amount of fat in paneer.

Procedure:
 Take a butyrometer and tear it.
 Take paneer sample into butyrometer.

61
  Put 3g sample into butyrometer.
 Put 10 ml sulphuric acid and 1ml amyl alcohol and to maintain its level we have to
add hot water.
 Then centrifuge it for 5 mins for 12000pm.
 Note the fat reading.

Calculations:
Fat% =Fat x11.26/W

Observations:

Sample No. Weight of Fat Fat (%)

Sample(g)

1 1.6 3.9 27.45

2 1.5 4.3 32.27

3 1.6 3.5 26.27

TOTAL SOLID TEST FOR KHEER

This test is done to check the presence of total solids in kheer in packed form.

Procedure:
 Take an empty dish and take its weight as W1.
 Put about 3g of kheer in it, and mark it as W2.
 Put the dish in oven (30○C) for about 4 hrs.
 Measure the weight and mark it as W3.

Calculations
 W2-W1=A
 W3-W1=B
 %T.S.=B/A x100

Observations:
Sample W1 W2 W3 A B T.S.
No.

1. 26.8056 31.0029 27.9556 4.1973 1.1500 27.4

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 2. 23.2825 27.8048 24.5351 4.5223 1.2526 27.7

3. 12.7029 16.7761 13.8230 4.0732 1.1201 27.5

GHEE TEST/ FREE FAT ACIDITY

This is the test to check the quality of ghee/fat in terms of acidity.

Procedure:
 Take the sample butter to be tested.
 Heat the sample until it gives brown golden shades.
 Prepare a solution by adding 50 ml ethanol and 2-3 drops of phenolphthalein.
 Now neutralize it with N/9 NaOH.
 Take about 10g of ghee.
 Mix the solution prepared in 10g of ghee.
 Heat to boil.
 Then add NaOH to that for titration.

Observations:

Sample No. Acidity(%)

1 0.27

2 0.44

3 0.30

Result:
The normal value of acidity is 0.3 %, which indicates the good quality of ghee, whereas the
increased acidity means the rancid ghee.

63
 MILK PROCESSING SECTION
PASTEURISED MILK

Verka Milk is pouch packed and available in many variants for the convenience of its
consumers thus providing them fresh and healthy milk every day. It is pasteurized in
state-of-the-art processing plants and meets the PFA standards. Pouch Milk is available in
an array of variants; Full Cream, Standard Milk, Toned, Double Toned, Skimmed, Cow
Milk.

64
FLOW CHART OF MANUFACTURING OF PASTEURIZED &STANDARDIZED
MILK

65
 Composition of Various Variants Of Pasteurized And Standardized Milk
Manufactured By Verka:

66
 Nutritional Standardized Full Toned Double Skimmed Cow
Information Milk Cream Milk Toned Milk Milk
per 100 ml Milk Milk

Energy value 72.0 87.0 58.0 46.0 36.0 67.0

(kcal)

Total Fat (g) 4.5 6.0 3.0 1.5 0.5 4.0

Saturated fat 2.9 3.8 1.9 0.96 0.32 2.5

(g)

Trans fat (g) 0.0 0.0 0.0 0.0 0.0 0.0

Cholesterol 10.8 14.4 7.2 3.6 1.2 9.6

(mg)

Total 4.8 5.1 4.8 5.1 5.0 4.6

Carbohydrate
s (g)

Proteins (g) 3.0 3.15 3.0 3.15 3.0 3.1

Minerals (g) 0.7 0.75 0.7 0.75 0.7 0.8

Added - - 77 77 - -
Vitamin A
(IU)

Added - - 55 55 - -
Vitamin D
(IU)

SHELF LIFE OF PASTEURISED MILK: 2 days from the date of manufacturing

when stored refrigerated below 5ºC

EQUIPMENTS USED IN MILK PROCESSING

67
PASTEURIZER

It is device used to pasteurize the milk i.e. heating at 63 ○C for 30 min or 70○C for 15 sec in
approved and properly operated equipment. At one end of the device the temperature is 75-
80○C and at the other end it is 4-5○C, i.e. instant cooling of milk is done after exposure to
high temperature which kills almost all germs in milk.

HOMOGENIZER

Homogenization is a process where in fat globules are broken down to 2 microns or less
under high pressure.
 It consist of high- pressure piston pump that forces the milk and thereby subdivided
into smaller particles of more uniform size.

CREAM SEPERATOR

It is a device which separates cream from the milk by means of a set of plates which rotate
around a central axis using centrifugal force.
 There are 135 plates in each cream separator.
 Cream and skim milk are obtained.
 After extraction cream is chilled to 4-6○C through plate chiller.

STORAGE TANK

To store the milk in different states like raw, chilled, pasteurized and standardized.
They have capacity of 10000-20000 liters.

MILK PACKAGING

 10 machines of packing are used each of which has two packing sections.
 Each machine has capacity to pack 1000 liters of milk per hour i.e. 2000 pouches of
500ml per hour.

DAHI SECTION
Verka Dahi is made from pasteurized milk and packed in advance Dahi packing facilities.
Made from pasteurized toned milk with 10.5% SNF, Verka Dahi meets the requisite FSSAI
standards. It is ideal for daily consumption as it provides calcium for strong bones and teeth.
It provides protein for active life and growth and helps in improving digestion.

68
INGREDIENTS
1. Milk: Fat 3% min; SNF 10.5% min
2. Culture : Freeze dried cultures

Companies providing cultures are CSL (Italy), CHR Hansen (Denmark), and Danisco
(France)
COMPOSITION OF DAHI
Nutritional Information Per 100 ml*

Energy Value (kcal) 67

Total Fat (g) 3.0

Saturated fat (g) 1.9

Trans Fat (g) 0.0

Cholesterol (mg) 7.2

Total carbohydrate (g) 5.9

Added Sugar(g) 0.0

Protein (g) 3.7

Minerals (g) 0.9

Calcium(mg) 150

SHELF LIFE 7 days from the date of manufacturing when stored refrigerated below 5ºC

FLOW DIAGRAM OF DAHI

Raw Chilled Milk

69
 Pasteurization and Standardization of milk (Fat-3% min and SNF-10.5% min)

Storage in PMST storage (Min. 8 to Max. 24hrs at below 5°C)

Heating to 90 +/-2°C for 5 mins with outlet temperature of milk at 43 +/-1°C with
homogenization at 2000/500psi

Inoculation vat @ 200 units/ 2000lts of milk and mixing for minimum 20 mins before filling
starts

Filling in Polystyrene cups / Pouches / Matka

Incubate in incubation room at 42 to 44°C till % L.A. reaches 0.65-0.75%

Cold storage through Blast cold room till product reaches 5°C

Dispatch in insulated vehicle

KHEER SECTION
Kheer is also known as Basundi, is an Indian Dessert prepared by the partial dehydration of
whole milk in a karahi over fire together with sugar and usually rice or occasionally
semolina. It is very popular in Punjab and whole northern region.

70
Verka Kheer is a perfect combination of taste and health. Made with finest ingredients, Verka
kheer is immensely liked and is gaining new heights of popularity. It provides calcium for
strong bones & teeth and provides protein for active life and growth. Available in affordable
and convenient cups, it is a perfect on the go dessert.

INGREDIENTS
1. Pasteurized Standardized Milk which shall meet following specifications:
a) Fat 3.0% +/- 0.05%
b) SNF 10.0% +/- 0.05%
c) MBRT: min. 6.00 hrs
d) Phosphatase test: Negative
e) Acidity% (L.A.) max. 0.145
2. Rice – Basmati half piece of reputed brand (6 months to 12 months). It should be free
from extraneous matter.
3. Sugar – as per IS 1151:2003
4. Green cardamom – as per IS 1877:1985
5. Sodium Benzoate – (IP grade/ IS 4447:1994)

SHELF LIFE Shelf Life of Kheer is 10 days when stored refrigerated below 5ºC.

FLOW DIAGRAM OF KHEER MANUFACTURE

71
 Pasteurized Standardized Milk (Fat 3.0% +/-0.05%; SNF 10.0% +/-0.05%)

Heating with vigorous boiling and continuous stirring (for 1 hour)

Separate15 to 20 kg milk and add 100g Cardamom powder, 12.8 kg sugar and 15 g Sodium
Benzoate

To rest of milk heat for 5 to 10 min., and add 7.2 g rice (properly washed)

Boil with continuous stirring till it attains desired concentration (80% of total intake material)

to this after 1 hour add previously separated and prepared 15 to 20 kg milk after filtering

Gentle boiling with continuous stirring for about 15 min.

Transfer to double jacketed hopper to cool to 50 to 55°C

Kheer filling and sealing machine

Storage below 5°C in cold store

Packing in corrugated boxes and dispatch

72
LASSI SECTION
Lassi is a cool refreshing milk based drink. Its a 'perfect thirst cruncher and best alternative
for aerated drinks. In addition, Lassi contains Probiotic bacteria that helps boost digestion.

PLAIN LASSI:
Verka Plain Lassi is a refreshing drink that can be savoured anytime. Made from Fresh Verka
Milk, Plain Lassi also makes for a great accompaniment to your food.

SPICED LASSI:
Verka Spiced Lassi contains jeera, chilli & ginger which makes for a great drink that is both
tasty and energizing. The lassi that best suits the palate of North Indians is a loved drink
during summers.

SWEET LASSI:
Verka Sweet Lassi is renowned for its taste and is a best substitute for cold drinks during
summers. The lassi is processed using fresh curd and makes for the best of refreshments.

73
Ingredients Required:

• Dahi made from Standardised milk

• DVS Culture
• Pasteurised Soft water
• Sugar
• Spiced powder
• Edible common salt

Specifications of milk for Lassi:

Parameters Standards

Fat% Plain Low Fat/Spiced/Sweet

Lassi

2.1±0.05 1.1±0.05

S.N.F.% 8.50±0.05 7.80±0.05

Acidity % (as L.A.) 0.13

MBRT in hours (min.) 6.00

Phosphatase test Negative

Shelf life of Lassi: 6 days from date of manufacturing when stored refrigerated below 5ºC

74
FLOW DIAGRAM OF LASSI MANUFACTURING

Standardized pasteurized milk (Fat /SNF Min. 4.5/8.5%) for curd from PMST

Heating of milk by PHE 90±2ºCfor 5 min with outlet temperature of milk at 44ºC with
homogenization at 2000 & 500 psi

Inoculation of culture at 42-44ºC & setting the curd LA acidity 0.80-0.90%

Adding pasteurized water (equal to amount of water) & agitation with circulation of chilled
water in jacket to arrest acidity development

Addition of remaining pasteurized chilled water

Storage Tanks for packing in pouches

Packing in FFS machines

Cold storage at max. 5ºC

Dispatch in insulated van

PANEER SECTION

Chhana or paneer means the product obtained from the cow or buffalo milk or a
combination thereof by precipitation with sour milk, lactic acid or citric acid. It shall not
contain more than 70.0 per cent moisture and the milk fat content shall not be less than

75
50.0 per cent of the dry matter. Milk solids may also be used in preparation of this
product. Traditionally Paneer is a variety of pressed channa, used for preparing cooked
vegetable dishes.

Ingredients specifications:
• Pasteurised Standardised milk
a. Fat 5.00±0.05% and S.N.F. 8.60±0.05%
b. MBRT min. 6.00 hours
c. Phosphatase test: Negative
d. Acidity (L.A.) 0.13 ± 0.01%
• Citric Acid as per IS 13186:1991

COMPOSITION OF PANEER OF VERKA

Fat 22.5 %

Protein 18.5%

Carbohydrates 3.0%

Minerals 0.9%

Energy value 289al

Shelf life of paneer: 6 days from the date of manufacturing when stored refrigerated below
5º

FLOW DIAGRAM OF PANEER MANUFACTURING

Standardized milk for paneer fat-5% (Min.), SNF-8.6%(Min.)

76
 Heating by PHE 90 ±2ºCwith outlet temperature of 76±2ºC

Filtration and transfer of milk to straining vat

Addition of Citric acid @0.16% in water/whey at 74+/-2

Straining of coagulum and draining of whey

Hooping in Muslin cloth -lined hoops

Pressing for 5-6 mins at 3-4 kg/sq. cm under pneumatic pressure

Cutting into blocks

Dipped in pasteurized & chlorinated chilled water (At <10ºC for min. 60-90 minutes)

Cut into pieces & weighing (200gm manually)

Packing of 200g paneer packets through multivac machine

Cold storage at max. 5ºC

Dispatch in insulated van for local sale or Refrigerated van for distant place sale

BUTTER SECTION

77
 • Receiving of Raw Milk

• Pre heating and Filtration

• Centrifugal Separation

• Cooling of Cream

• Ageing of Cream

• Cream Feeding into Churn.

• Churning of Cream into Butter

• Removal of Butter Milk

GHEE SECTION

Ghee means the pure clarified fat derived solely from milk or curd or from desi (cooking)
butter or from cream to which no coloring matter or preservative has been added.
The standards of quality of ghee produced in Punjab as per FSSAI:
1. ButyroRefractometer reading at 40°C : 40.0 to 43.0
2. Minimum Reichert Value: 28
3. FFA as % oleic acid (max.): 3%
4. Moisture (max.): 0.5%

Produced in utmost hygienic conditions, Verka ghee is a rich source of vitamins and
antioxidants that stimulate bone metabolism and body growth. The ghee is made from fresh
cream and has a natural flavor and mouthwatering aroma.

78
SPECIFICATIONS FOR GHEE
Physical properties
Parameters Standards

Color Yellowish white

Body and texture Uniformly granular without any greasiness

Flavor and taste Clean, fresh and pleasant

Residue Nil

Chemical Specifications
Parameters Standards

Moisture% (max.) 0.30

FFA% (max.) as oleic acid 3.00

B.R. reading (at 40°C) 40 – 43

R.M. Value (min.) 28.0

Polenske Value 1.0 – 2.0

Baudouin test Negative

Total Fat (min)% 99.70

FLOW DIAGRAM FOR GHEE PROCESSING

79
 Melted butter (Kettle 1 and 2)

Settle it for half an hour

Fat on upper layer and buttermilk settles down

Cooking of fat at 108°C

Stand it for half an hour

Pump to Pre-Stratification tank

Keep it there for half an hour

Pass through clarifier

Keep it in ghee storage tank

Filling and Packing next day

Storage of ghee in granulation room at 20-21°C

Storage and Dispatch

80
PRODUCT VARIANTS
1. Cekatainer (900 g)- 1litres
2. Tin (1 litre) = 900 g ghee at 45°C (Weight of container is 98 g)
3. Tin 15 kg = 16.65 litre at 45°C

NUTRITIONAL INFORMATION OF GHEE

Nutritional Information Per 100 g*

Energy Value (kcal) 897

Total Fat (g) 99.7

Saturated fat (g) 64.0

Trans Fat (g) 0.0

Cholesterol (mg) 240.0

Total carbohydrate (g) 0.0

Added Sugar(g) 0.0

Protein (g) 0.0

Minerals (g) 0.0

Vitamin A (mcg) 450

SHELF LIFE 12 months of tin packing and 9 months of cekatainers/monocartons/pouches

when stored in cool and dry place.

81
 CONCLUSION
Based on the observation during my training at VERKA MILK PLANT, Mohali, it can be
concluded that the fluid milk products manufactured here are of high quality and are highly
acceptable to the consumer. The management is dedicated to manage the affairs correctly and
accurately. There is proper coordination among the workers and management, which helps
the plant to run smoothly. The behaviour of all workers and technical staff and official staff is
appreciable.

In ecent times plant has increased its earning and improved its position by creating innovative
approaches. Milk reception is computerized to eliminated weight variation and % of fat and
SNF variation so that producer can get correct amount of payment. Milko-scan is provided by
plant to its BMC’s and chilling centres for accurate fat and SNF measurements. However
there is scope for further improvement.

 Marketing wing should be made strong enough to cater more areas under its
marketing area within the country and abroad.

 Maintenance schedule of milk plant machinery should be followed strictly to avoid

any production losses.

 Unnecessary expenditure on costly equipment should be avoided.

 R&D wing may also contribute in bringing the union in more profit by introducing
some new products, which have reasonable profit margins.

Lastly, from the present status of this plant, it can be said that with positive and creative
thinking of management and a strong will power of each staff of the plant, can easily raise the
Mohali milk union to the legendary one in the world of dairying.

As a trainee, it should be confessed that it is appropriate place conducting complete, practical

based training.

82
Bibliography
 https://verka.coop/networks/verka-mohali-dairy/
 https://verka.coop/products/
 https://verka.coop/about-us/#:~:text=Verka%20is%20a
%20flagship%20brand,plant%20was%20setup%20in
%20Amritsar.
 https://verka.coop/networks/verka-mohali-dairy
 Information from verka mohali records

83