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Industrial Visit 2068

B.Tech 2nd and 3rd year students’ visit
From 25th Baisakha
Upto 4th Jestha

Presented by :
• Monalisha Khamboo
• Razina Shrestha

CHITAWAN DIARY MILK

Presented by – Monalisha
Khamboo
B. Tech 2nd Year

LOCATION Thimura Bharatpur Municipality Ward No: 1 Chitwan District Nepal .

know about the processing power plant. . learn the process of manufacturing the diary products.Objectives To To To To To To learn about handling the equipments. know more about the diary products. learn the marketing skills and increase public interaction. enhance our practical skills.

Methodology We use both primary and secoundary sources to collect the information. We mainly collect the information from the followings: 1. Himal Banjade 2. Secondary Source: • Different websites . Ganga Prasad Kharel Mr. Primary Source: • • • Dr. Alok Shrestha Mr.

The brief information about the company is covered in the next slides.Findings We found many things about Chitawan Diary Milk after this visit. This visit was really beneficial for us. .

Introduction Chairman: Laxman Babu Shrestha Area : 12 Bighas in total ( 10 bighas occupied by the Building) About Company  Chitawon Milk (P) Ltd is yet another venture of Chitawon Co-E Group. Baby Food and other high value products such as Yogurt. This will benefit the economic condition of the farmers as well as the national economy. 11%). . Ghee.  SMP can be stored for a longer period of time and the plant can take in surplus milk supply even in the flush season and hence milk farmers would be encouraged and motivated to produce more milk than their usual production. Butter. etc.  They have an equity share of NRS 20 Million (Approx.  The Company is established with the sole purpose of producing skimmed Milk Powder (SMP).

. • Chitawon Milk Ltd.Introduction About Company • With the establishment of Powder Milk Plant the major problem of milk produces i. • It is the first SMP Plant in the private sector in Nepal and would cater about 30% of the domestic market demand. • The proposed plant capacity is about 10 tons of liquid milk processing and 15 tons of powder milk production in order to facilitate capacity enhancement of the plant to 15 tons per day. started production and sales of international standard Rahul Milk and other dairy products under the brand name Rahul.e. milk holiday will be dealt with to a larger extent.

on 30th November 2006.Introduction About Company • At present the capacity at 100% would be 10 tons for both SMP and liquid milk processing. Kaski and Lamjung. . • The Company has entered into a turnkey agreement for machinery supply. Rupendehi. • It had launched their products in the market since 27 th Chaitra . India. Makwanpur. supervision and commissioning with GEA ProcessEngineering (India) Ltd (GPINL) Vadodora. • The first phase launched was carried out in Chitawon. 2066. Gorkha and Tanahun whereas the second phase was launched in Nawalparashi.

Nepal Investment Bank Ltd .Lead Bank 2. Bank of Kathmandu .Partner in Consortium 3.Partner in Consortium . Nepal Bank Limited .Major Investors The project is funded by the consortium of following local Banks: 1.

85 Million . 584 Million Or USD 8.Investments Total investments/Capital: NRS.

Company Profile Date of Registration with company register: December 9. 2004 (2061-08-24) Registration with Department of Insustry : July 18.2005 (2062-04-03) Authorized Capital : NRS.00 . 500.000.000.

Production capacity and products • • • • • • Skimmed Milk Powder (SMP) Dairy Whiteners (DW) Whole Mil Powder (WMP) Yoghurt Butter Ghee .

Future Products Baby Food Ice-Cream Pasturised Liquid Milk .

They are as follows: • Platform Lab: • Product Lab: • Microbiology Lab: .About Laboratory There are altogether three laboratories.

Assistant Manager (1 person) • Dairy Technologist ( 3 Persons) .Technologist Involved • Food Technologist 1. Manager (1 person) 2.

Spore forming bacteria are killed.Process Layout Raw Milk (40 C chilling) Silo 1. 1. Butter 2. Raw milk (2) 2. Skimmed Powder Milk . Holding ( 12 hrs) Required products are prepared. Pasteurized milk (2) Holding Pasteurization (720 C for 15 sec) Pasteurized Milk Storage Tank Cream Preparation (800 C for 15 sec) 1. Paneer 4. Ghee 3.

900 C .1150 C 3. 300 C Powder Milk Packaging and Labelling Storage and Market Fig : Flow chart for the preparation of Skimmed-Milk Powder . 600 C. Vibro Fluid Drier :. Static Fluid Drier :.Skimming of milk Milk with 8% Total Solid Evaporation of Milk (38% -40% Total Solid) Multi-Spray drying Heating 1. Main Heating :.1800 C – 1850 C 2.

Raw milk (2) 2. Pasteurized milk (2) Holding Sterilization of Milk ( 3 % SNF and 8% Total Solid) Pasteurization (750 C for 15 sec ) Cooling (40 C – 50 C ) Packaging and labelling Storage Marketing Fig : Flow chart for the preparation of Market Milk .Raw Milk (40 C chilling) Silo 1.

Total Solid is Maintained Pasteurization ( 900 C – 950 C for 10 – 15 sec) Cooling (420 C) Thermophilic Culture Incubation ( 420 C – 450 C) Holding ( 3 hrs -4 hrs) Storing (40 C room temperature) Fig : Flow chart for the preparation of Curd (Dahi) .

Heating (900 C) Citric acid ( 800 C – 850 C) Hooting Pressing Brine Solution Fig : Flow chart for the preparation of Paneer .

5% Salt) Fig : Flow chart for the preparation of Butter .40% Cream ( Water to Oil phase) Batch runner ( Oil to Water Phase) Churning for 45 mins Butter Sterilization (80% fat and 1.

3. 1. • Products specification according to the monitory and mandatory of the Department of Food Technology and Quality Control (DFTQC) is done. For Market Milk :. Among them.Quality Control • There are four personalities. 2. one is female and the remaining three are males.8% Total Solid (TS) and 3% Fat Dairy Whitners :.5 % Salt .26% Fat and 18% Sugar Butter :.80% Fat and 1.

 The CIP process is automatic. Hot Water Caustic Acid Caustic Hot water . the improper handling and cleaning of the equipments may affect the quality of the products.Clean In Place ( CIP )  Dairy Products are the perishable foods.  CIP is done by two ways: 1. So. Hot Water Caustic Hot water 2.

 Its products are nutritious and beneficial for the health of the people.  The cost of its products are affordable by the local people too. Rupendehi. Lamjung. is one of the well managed and well equipped diary industry. Tanahun. and so on.Gorkha. Nawalparasi. Makwanpur.  It has extended its services throughout the different parts of the country such as Chitawon.  Its main products are Milk powder and Skimmed Milk Powder. .  It is one of the emerging industry of our country.Conclusion  Chitawon Milk (P) Ltd.

We knew about the CIP (Clean In Place).Benefits achieved by Students We learnt about the suitable location and site required for the establishment of the Diary Industry. We learnt about the pasteurization unit plant. We interacted with the different employees which helped us to know more about the company and their products. . It also helped us to know and learn the marketing skills.

THE END .

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