by JAGJIT SINGH LOVELY PROFESSIONAL UNIVERSITY

1. QUALITY CONTROL AND ASSURANCE OF MILK AND ITS PRODUCTS Industrial Training at Verka Milk Plant, Mohali Jagjit Singh B.Tech. Biotech. 1040070095

6. Composition of Milk Characterstic Cow milk Buffalo milk Fat 4.0-4.5 % 6.5-7.0% Carbohydrates 4.5 % 4.7 % SNF 8-8.5 % 8.5- 9.0% Proteins 3.3 % 3.6 % Minerals 0.6 % 0.7 % Water 87-88 % 84-85 %

29. Result Sample no.2 is acidic in nature and sample no. 3 is with optimum acidity 6.3. Observations Sample No. Acidity 1. 6.0 2. 7.3 3. 6.3

31. Observations Sample No. W 1 W 2 W 3 A B Moisture (%) 1. 27.739 30.338 29.534 2.599 0.804 30.95 2. 33.966 38.864 36.189 4.898 2.676 54.61 3. 10.028 13.648 11.921 3.620 1.726 47.69

38. Milk Processing Section

42. Standardization of Milk Full Cream Milk (GOLD Skimmed Milk (LIGHT) Standard Milk (SHAKTI) Double Toned Milk (SMART)

45. Curd Production Images

48. Paneer Paneer is a coagulated product of milk. It may contain as high as 70% moisture.

49. Kheer is concentrated heat desiccated indigenous dairy product.

50. LASSI : Lassi is a drink made of standardized milk with 50:50 dilutions with water. Receiving milk ↓ Standardization (4.5%fat and 8.5%snf) Heating of milk 85°c /5min Cooling down to 40°c Inoculation with culture at 1% at 40 °c Inoculation at 40 °c (till acidity reach 0.67%) Addition of pasteurized chilled water 2% Breaking of coagulum ( acidity o.54%) Packaging Cold storage less than 5°c

52. Receiving of butter in butter melting vat. Melting of butter Melted butter pumped to ghee kettle Heating of butter at 80-85 ºC. Pre Stratification And Draining of butter milk Separation of ghee residue & Filtration Clarification Pumping of ghee into setting vat Cooling of ghee for overnight Packaging and Storing GHEE SECTION Ghee is a clarified butter fat. Ghee Composition: FAT - 99.9%

55. PH of the beverage after storage. Acidity is increasing as the days are increasing. 4.90 5.07 5.07 5.10 4.90 20 5.10 5.13 5.20 5.30 4.23 15 5.20 5.30 5.20 5.40 5.27 10 5.50 5.50 5.30 5.40 5.20 5 5.67 5.60 5.37 5.50 5.23 O P4 P3 P2 P1 Po Storage days

58. Raw effluent collection Sump Sludge trapping unit Equalization tank

59. Parallel arrangement of two aeration tanks Secondary clarifier Sludge drying beds

60. Results after E.T.P. Treated water Parameter Waste Water Treated Water pH 4.0-9.6 7.5 Suspended Solids 500 mg/l 6-10 mg/l COD 60,000 mg/l 30-80 mg/l BOD 4000 mg/l 40-50 mg/l

61. Result and Discussion The results of various quality tests performed under training program are summarised below. 26-28 % Paneer Fat 6. 27.5 T.S. Kheer 7 No. Parameter Optimum Value 1. Acidity of Milk 0.15 2. Fat of Milk 4.5-6.5 % 3. Hardness of water 215 4. Curd acidity 6.3 5. Paneer Moisture 45-55% 8. Ghee Test 0.3 %

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