WELCOME

FTHT 400
MONTHLY REPORT ON THE ABSTRACT OF WORK DONE

 Each member has been given with a specific dairy product to

study on the processing, packaging and legal standards
regarding that product.
• I Week: Technical Planning (e.g. processing of basundi
in khoa making machine)
• II Week: Business Planning (e.g. market survey depicts
demand of badam kulfi in CFST, Bapatla)
• III Week: Marketing Planning (e.g. production of
varieties of product and few new products in the
specific area)
• IV Week: Production (e.g. Ice-cream,Basundi,Kulfi)
 PRODUCTS MANUFACTURED (upto 22/07/2017)

 ICE-CREAM
FSSAI Regulation 2.1.7.1
Milk fat ≥ 10 %
TSS ≥ 36 %
Overrun ≤ 100 %
 KULFI
Added Sugar 12-16 %
 BASUNDI
FSSAI Regulation 5.3.8
So far no PFA and BIS standards exist for basundi
Milk Fat ≥ 9 %
TS ≥ 31 %
Added Sugar 12-16 %
PRODUCTS YET TO BE MANUFACTURED

KHOA
FSSAI Regulation 5.1.8
TS = 65-70 %
DOODH PEDA
FSSAI Regulation 5.1.8
Milk Fat ≥ 9%
TS ≥ 31%
PANEER
FSSAI regulation 5.1.5 and PFA rules (1976)
M.C. ≤ 70 %
Milk Fat ≥ 50 % of the TS
Citric acid conc. = 1% if Fat ≥ 5%
= 2% if Fat < 5%
 Contd.
FLAVOURED BEVERAGES
FSSAI Regulation 5.1.4 and 5.1.12
Milk Fat ≥ 2%
SNF ≥ 5%
Added Sugar 8-12 %
BUTTER MILK
FSSAI Regulation 5.1.1
TS ≈ 5 %
Milk Fat = 0.5 to 1.5 %
COLD COFFEE
MULTI COLOUR LAYRED KULFI
BAKED SWEETENED CHANNA
PRICES
PRODUCT NAME QUANTITY MODULE PRICES

BASUNDI 50 g 50 g–Rs. 15
40g 40 g- Rs 13

ICE CREAM 40 mL 40 mL-Rs.10

KULFI 65mL Rs.15

CONCLUSIONS FROM THE MARKET SURVEY

• COLLEGE HOSTELS Sweets – Basundi, Khoa

Flavoured Milk
Ice cream
Paneer
• RETAIL OUTLETS & RESTRAUNTS
(orange,virat,Star, Rock n Roll,Raza parlour) – Ice
cream in bulk, Khoa, BasundiDa)
(Dairy outlets- kulfi)
 Market potential for Ice-cream
College Requirement per month
• College of Ag. 40kg to 50kg
• College of Ag. Engg. 25 kg to 30 kg
• College of Food Science
and Technology 80 kg
• Bapatla Pharmacy College 20 kg
• Bapatla Women’s College 20 kg

Total 200 kg (approx)

QUANTITY OF PRODUCTS
SOLD IN MODULE (upto
22/07/2017)
• Basundi – 6.7 kg
• Kulfi – 14 L
• Ice cream- 25 L ( Butter scotch flavour)
METHODOLOGY FOR PREPARATION OF ICECREAM

Sterilization of pasteurizer with water at 90 °C for 10

min.

Figuring out the ingredients (Milk, SMP, Butter,

Stabilizer, Sugar, flavour and colour)

Add milk (18 L) in the pasteurizer vat with SET Temp.

at 76 °C

Add Butter (1.8 kg) when the temp. reaches 45 °C

with mechanical stirring

Add slowly the mixture of sugar (4 kg),SMP (1.5 kg) and

Stabilizer (75 g) in the vat when the temp. reaches 60-65 °C

Pasteurize the ice-cream mix at 75 °C for 10 min

 Contd.

Homogenize the mix using double stage

homogenizer (2000 psi. 500 psi)

Cooling the mix using PHE to 4 0C

Collecting the mix in the aging vat at 4 0C

Aging the mix for 3-4 hours at 4 0C with continuous

mechanical stirring

Collect the mix in the flavouring tank

Add flavour @0.1-0.2 % and colour @ 0.01-0.03 % of

the mix
 Contd.

Continuous freezing with SSHE

Collect the SOFTY with 40 mL, 250 mL, 500 mL

and 4 L packages

Add fruits or nuts (if any)

Hardening at -23 0C for 45-60 min

Storage at -18 0C
METHODOLOGY OF MAKING KULFI

Add toned milk (16 L) in the thick

bottom vessel

Heat with continuous mechanical

scrapping

Reduction of volume to 70 % of
original milk (11.2 L)

Addition of sugar @ 15 % of initial milk

Further conc. to 55-60 % of original

volume (8.8-9.6 L)
 Contd.
Addition of cardamom essence @ 0.1 %,
pista/mawa/badam/chocolate flavour @0.2 % and colour @
0.02- 0.04 %

Fillng in the moulds (60-65 mL)

Hardening for 30 min at -23 0C

Stick insertion into the mould and

harden for another 30 min

Remove from the mould , packaging,

staoage at -18 °°C
METHODOLGY FOR MAKING BASUNDI

Milk (24 L) was boiled in a thick bottomed vessel

Cook on a low flame till the volume is reduced to

half (12 L)

Add sugar (16 %) with continuous mechanical

stirring till the milk reaches to a thick consistency

Add cardamom powder (0.05 % of initial milk)

Serve chilled (6 °C) garnished with chopped

cashew nuts and raisins
 FUTURE PLANS TO BOOST UP THE SALE
• Manufacture of KHOA and KHOA based sweets in khoa
making machine
• Manufacturing of ice-cream of different flavours and colours
• Tutti-frutti ice-cream
• New products under planning- Memory Milk, Flavoured Milk,
Fermented Milk, Cold Coffee, Baked sweetened CHANNA
• Machine for heat sealing of aluminum foil on basundi cups
• Vacuum packaging for PANEER and CHANNA based sweets
• Attractive offers like 5%,10% OFF on purchase of more than
Rs. 500, Rs. 1000 respectively within 24 hours
• Taking bulk orders from various organizations and institutions
The LactoPals
Melting Moments ....