dairy plant visit

1. A VISIT
REPORT ON MILK DAIRY
PLANT, OMFED ,
CHANDRASEKHARPUR ,
BHUBANESWAR , ODISHA
SUBMITTED BY-
P. ADARSH ABHIJIT
BDS(FINAL YEAR)
KALINAGA INSTITUTE OF DENTAL SCIENCES,
BHUBANESWAR
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2. CONTENTS
1) Introduction
• Introduction of the OMFED Dairy Industry
• Brief History
• Milk produts
2) Production
• A) Milk Process
• D) Department in their production process
3) Marketing
• A) Marketing Chart
• B) Packing
• C) Channel of Distribution
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3. INTRODUCTION
• The Milk Union was established in the year 1978.
• At the village level :Primary Dairy cooperative society
• At the district level :District milk union.
• At the state level the State Cooperative Milk Producers
Federation
• OMFED was registered in 1980.
• OMFED started to work since 1981.
• Took over OMPAC in 1988.
 To carry out activities for promoting production,
procurement, processing and marketing of milk and
marketing products.
 Improvement and protection of animals and
economic betterment of those engaged in milk
production.
 Provide veterinary aid and artificial insemination
services and to undertake animal
husbandry activities so as to improve animal health
care disease control facilities.
 Bhubaneswar Diary, Rourkela Diary, Sambalpur
Diary , Berhampur Diary , Dhenkanal Diary ,
Balasore Diary , Bhawanipatna Diary , Keonjhar
Diary
CORPORATE OFFICE
OBJECTIVES OF OMFED
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4. Dairy Products and
Processing
• Definitions and standards
• Processing steps
• Shelf-life
• Fermented dairy products
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5. Definitions
• Raw milk: The lacteal secretion , practically free from
colostrum,
• obtained by the complete milking of one or more
• healthy cows (PMO).
• “Consumer Milk” products:
- Homogenized milk: ≥3.25% fat
- Reduced fat milk: 2% fat
- Low fat milk: 1% fat
- Fat-free milk: skim milk, <0.5% fat
(all with 8.25% solids-non-fat)
Shelf-lifeShelf-life
Time for which a product can be stored without the
quality falling below a certain acceptable minimum
level
Consumer milk: 14 days, under refrigeration (Muir,
1996)
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6. 6

7. Quality checking test of
Milk
Organolaptic test
Adulteration test
a.Sugar test
b.Salt test
c.Urea test
d.Amonia compound test
e.Acidity test
f.Fat and SNF test
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8. Milk Fat Standardization
Separation of skim milk (about 0.05% fat) and cream
(35-40% fat)
Based on the fact that cream has lower density than
skim milk
Centrifugal separators are generally used today
Standardization of fat content: Adjustment of fat
content of milk or a
milk product by addition of cream or skim milk to
obtain a given fat content
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9. Fat and SNF Test
Fat & SNF can be determined using Gerber’s method or
using a milcoscan.
Calculations/Formula Used
•SNF is determined using lactometer reading and Fat
value and putting the formula
•% SNF = CLR/4+0.2×fat+0.29
Observations
SamSam
pleple
No.No.
FatFat CLRCLR SNF(SNF(
%)%)
1.1. 4.254.25 29.429.4 8.498.49
2.2. 3.53.5 26.426.4 7.597.59
3.3. 6.76.7 3131 9.389.38
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10. Milk Pasteurization
Balance tank
Cooling, reg.1, reg.2, heating
Holding tube
<5
c
40
c
65
c
80
c
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11. • Conti…
• Pasteurization:-
• Pasteurization refers to the process of heating each and every
particle of milk to at least 63ċ for 30min63ċ for 30min., or 72ċ for 15 sec.
(or to any time-temp. Combination which is equally
efficient), in approved and properly operated equipment. after
pasteurization, the milk is immediately cooled to 5ċ5ċ or below.
• Object(purpose):-
• To render milk safe for human consumption by destruction of
pathogenic micro- organisms. To improve the keeping
quality of milk by destruction of almost all spoilage
organisms. And to destroy the target micro-organism coxilla
burette.
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12. Homogenization
 Homogenization is a mechanical
treatment of the fat globules
achieved by passing milk under
high pressure through a thin slit,
which result in stability of milk
due to a decrease in the average
diameter and an increase in
number and surface area of the fat
globules.
Why Milk Is Homogenized?
 Milk is a combination of fats,
proteins, and water. When raw
milk is left to stand for any length
of time, the fat molecules
typically float to the top.
 Homogenized milk also has a
longer shelf life because the
cream cannot rise to the top and
clump together; this allows it to
be transported over greater
distances.
 Homogenization also enhance the
colour, flavour, appearance of the
milk.
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13. Heat Treatment
• Standards for Grade A pasteurized milk and milk
products (PMO)
– Temperature: Cooled to 45ºF or less
– Bacterial counts: <20,000 cfu/ml
– Coliform Counts: <10/ml
– Phosphatase: < 1g/ml
– Antibiotic presence: negative
• Ultra pasteurization: Thermal processing at 138ºC
(280ºF) for at
least 2 seconds
• - UP milk: ultrapasteurized and “non-aseptically”
packaged,
refrigerated storage
• - UHT milk: ultrapasteurized and aseptically packaged,
storage at room temperature; avoid recontamination.
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14. Chilling(heat exchanger)
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15. Temp.<4°c
Temp.<35
°c
CreamSkim milk
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16. Cream separator
Cream separation
A separator is a centrifugal
device that separate a milk into
cream and skimmed milk.
C. G. de Laval of Sweden
devised the first mechanical
cream separator c.1880, based on
the principle of centrifugal force.
Whole milk is conducted into a
bowl, commonly through a
central tubular shaft. A spindle
rotates the bowl at a rate of from
6,000 to 9,000 rpm, and a series
of identical conical disks
separates the milk into vertical
layers. The heavier skim milk
collects on the outer
circumference of the rapidly
whirling bowl, and the lighter
cream tends to remain in the
centre. The pressure of the
whole-milk supply above the
bowl then forces the cream and
skim milk out of the machine and
into separate collecting vessels.
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17. MILK PRODUCTS
 MILK
Toned Milk
 GHEE
 FLAVOURE
D MILK
Pista
Chocolate
Elaichi
 SKIMMED
MILK
POWDER
 CURD
Whole milk
curd
Sweet curd
Plain curd
 PANEER
 ICE-
CREAM
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18. Storage and
Packaging
Milk storageMilk storage
tankstanks
Distribution
chart
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19. Conclusion
• The field visit to OMFED dairy plant gave us the
knowledge about “how milk and milk products
processed and packed” in a plant.
• The entire process was well explained by the chief
engineer of the plant.
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BHUBANESWAR