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PACKAGING

They will store the processed milk in 2 silos (i.e. Standardized milk and Toned milk).
They will send the processed milk to the overhead silos for packing.
From the overhead silo the milk will be sent to the packing section. They will pack
the Standardized milk and Toned milk separately
They are packing the Standardized milk and Toned milk in sachet.
They are packing the Standardized milk in 500ml sachets and Toned milk in 250ml
and 500ml sachets. They will mention the Date and Batch in the sachets (Batch means
Morning or Evening).
The Standardized milk is packed in green color sachet and the Toned milk is packed in
orange color sachet (250ml) and blue color sachet (500ml).
These colors are used to identify the Standardized milk and the Toned milk by the
consumers.
In Standardized milk the fat content is higher than the toned milk. So, consumers prefer
Toned milk than the Standardized milk.

They are using Polythene Film 4 microns for packing. They should use only these
polythene films for packing the milk in sachets.

In Vellore union they were also produced Full Cream milk in the year 2004-2005. The
Full Cream milk contains 6.0%fat and 9.0%SNF.
But this Full Cream milk is stopped manufacturing in Vellore Union because of the low
sales.

Before the processed milk is sent for packing they will test the quality of the milk and
also the life of the milk. They will also check the Fat and Solid Non Fat (SNF) of both the
milk.

The Standardized milk should contain 4.5% fat and 8.5% SNF. If the processed milk
contains 4.5% fat and 8.5% SNF after testing then the milk will be sent for packing.

The Toned milk should contain 3.0% fat and 8.5% SNF. If the processed milk contains
3.0% fat and 8.5% SNF after testing then the milk will be sent for packing.

After testing, if the processed milk doesn’t contain the required Fat% and SNF% then
they will add cream and skimmed milk powder for the Standardized milk inorder to
increase the fat% and SNF% and they will add skimmed milk powder for Toned milk
inorder to reduce the fat% and to increase the SNF%.

QUALITY CONTROL

In the quality control department they will test the Fat and Solid Non-Fat (SNF) in the
raw milk. To calculate the SNF they are following this formula

CLR / 4 + Fat * 0.02 + 0.36 = SNF


CLR- Correct Lactometer Reading.

After chilling the raw milk they will test the milk by using Electronic Milk O-Tester.

Next, after processing the milk they will test the milk by using Electronic Milk O- Tester.

In Electronic Milk O- Tester they will get the instant result of the Fat that presents in the
milk.

Before the milk is processed they will test the Fat content present in the milk by using
this Electronic Milk O- Tester. They will mark the fat content of milk for each sample. So
that, they will pay the money to the members according to the Fat content present in their
milk.

They are identifying the sample by keeping each route each sample and each society
sample. To identify the route they are having the route code no. To identify the society
they are having the society code no.

In Electronic Milk O-Tester 5ml of milk will go inside the tester with the help of tube and
then they will press three or four times after pressing it will display the Fat content
present in the milk.

Inorder to check whether the Electronic Milk O- Tester is working properly they will take
one sample and test in Gerber and also in Electronic Milk O –Tester.

In Gerber 5mlof milk, 52.6 grams of LD powder, antifoam and 10 drops of Emelsifier
these will be poured in the test tube and they will keep that test tube in Gerber and they
close the Gerber and then they will roll it for 10 to 15 min after that they will open the
Gerber and it will show the Fat content.

Gerber method will take more time so that they implemented the Electronic Milk O-
tester.

The same sample which is tested in Gerber will also be tested in Electronic Milk O –
Tester and then they will check the result in both. To know whether the result is same or
not. This is done inorder to check whether the Electronic Milk O- Tester is working
properly or not.

Then the will test the raw milk, raw chilled milk and the processed milk in MBR-
Methylene Blue Reduction Test. This MBR test is done inorder to check the life of the
milk.

To do this MBR test they will take 10ml of milk, 1ml of Methylene Blue and 90ml of
water and mix these in the test tube and then they keep it in the water bath. If the milk
remains blue for the longer time then it is considered to be the best quality. The
maximum of 6 hours the milk should be then it is considered as the best quality of milk.
If the milk turns white soon then the milk is not considered as the good quality of milk.

To test the phosphatase test they will add the phosphatase solution for 2.5ml and then
they will add the 5ml of milk and then they will leave it for 45 minutes. This test is done
to check the efficiency of pasteurization. This test is also used to detect inadequate
pasteurization.

After doing all these test and if all the result is positive they will send the milk for
packing.
They will also test the milk after packing. If it is the standardized milk it should contain
4.5%fat and 8.5%SNF. If it is the Toned milk it should contain 3.0%fat and 8.5%SNF.