Presentation on Production of Milk and Its Products (Jaipur Dairy)

COMPANY PROFILE
History of Jaipur dairy:
Registered March 1975

Plant Commissioned
APS Coverage

June 1981
April 1984 Jaipur & Dausa

Started With

25 DCS

Install capacity :- 7.5 LLPD drying Capacity :- 15 MT

PROCUREMENT & INPUT

Three Tier System:

Dairy Cooperative Societies

Chilling Centers

Jaipur Dairy

1200 village level Dairy Cooperative Societies. In Jaipur region there are 8 chilling centers. From DCS milk was received and collected at Jaipur dairy dock.

PRODUCT PRODUCE
PACKED MILK
DOUBLE TONED TONED STANDARD GOLD

MILK PRODUCT
CURD LASSI GHEE BUTTER CHHACH PANEER SHRIKHAND FLAVORED MILK ICE-CREAM RASGULLA

How does Milk get spoiled?

Milk serves as the excellent medium for growth of micro-organism because of its high moisture content, nearly neutral pH and rich in microbial food.

Responsible bacteria: Acid production Streptococcus lactis, S.

Thermophilus, L. thermophilus etc.

Gas production Yeast, heterofermentive lactis etc.

What is pasteurization?
It is heating of every particle of milk and milk products for a define time and temperature combination to destroy all the pathogen organisms without effecting flavour and composition.

Types of Pasteurization
Low Temperature Long Time (LTLT) heated to 63 0C / 145 0F for 30 minutes and cooled to 50C or below. High Temperature Short Time (HTST) heated to 720C / 1610F for 15 sec and cooled to 50C or below. Ultra High Temperature (UHT) heated to 135 0C to 150 0C for 1-2 sec or fraction of sec and cool to room temperature.

Processing Of Milk
Milk is subjected to processes such as: Filtration Pasteurization Cream Separation And Standardization

Skim Milk And Cream Separator

Processing of GHEE
(Clarified Butter)

Continuous Butter Making Machine

Chemical Testing Of Milk

Organoleptic Test Clot On Boiling (COB) Test Alchol Test Resazurin Reduction Test Acidity Test SNF Test through the Lactometer The Gerber Method For Determining Of Fat Percentage in milk Protein Test Methyl Blue Reduction Test (MBRT)

% of Acid present in Milk

1 ml Phenopthalein

10 ml milk

Titrate With 0.1N NaOH

Test Tube

Reading of volume of NaOH used in titration is % of acid in milk

Determination of % Fat in milk

1 ml amyl alcohol
10.75 ml milk 10 ml Conc. (92%) H2SO4

Centrifuge
Butyrometer

Note the reading

Specific Gravity Test

Milk
Note the reading as CLR
(corrected lectometer Reading)

Specific Gravity of milk = (CLR/1000) +1

300-500 ml Cylindrical beaker

i.e. if CLR = 31 then Sp. Gravity = (31/1000) +1 = 1.031 Kg/m3

Calculation of SNF (solid not fat) value

Calculating SNF content of the milk by using the formula: SNF=CLR/4 + 0.40 + % Fat * 0.2

If % Fat F = 6.6% CLR = 29.5 Then SNF = 29.5/4 + 0.4 + 0.2*6.6 = 9.1 %

ProtienTest
1 ml phenphthalien 0.4 ml Potassium oxalate 10 ml milk 2 ml HCHO

% Protien = 1.7*V

Titrate it with 0.1N NaOH and Note Volume of NaOH V ml

Tests For Detection Of Adulterants In The Milk

Vegetable Oils Detection Test Urea Detection Test Ammonia Fertilizer Detection Test Nitrate Fertilizer / Pond Water Detection Test Formalin Detection Test For Detection Of Starch Test For Detection Of Salt

Vegetable Oils Detection Test

Cream

10 ml milk sample

Centrifugal Separator

Removing Moisture by heating Butyro Refractometer

Urea Dectection Test

2 ml Urea Reagent

2 ml milk

Ammonia Fertilizer Dectection Test

1 ml milk
2 ml Ammonia Reagent

Nitrate Fertilizer Dectection Test

1ml Nitrate Reagent

1 ml milk

Formalin Dectection Test

5 ml Conc. H2SO4

10 ml milk

Starch Dectection Test

3 ml milk

Boil the milk sample

Cool At Room Temperature And add 2-3 drops of 1% Iodine solution

Salt Dectection Test

2-3 drops of 1% K2Cr2O7 5ml Silver Nitrate (0.8%) 1 ml milk

THANK YOU