VISIT REPORT

DELHI MILK SCHEME,

DELHI

Submitted By:
Ankita Garg

Ank29jplease@gmail.com
 Contents

1.Introduction
2.Average Sale of Milk of DMS (lakh litre per
day)
3.Distribution & Marketing
4.Product Profile
5.Departments of Delhi Milk Scheme:
I. Receiving Section
II. Production Section
III. Packaging Department
IV. Quality Control Section
V. Storage Department
VI. Dispatch Department
VII. Effluent Treatment Plant
Introduction

DMS was set up in 1959 with the primary objective of supplying wholesome milk to citizens of
Delhi at reasonable prices, as well as for providing remunerative prices to milk producers.
Manufacture and sale of milk products like Ghee, Table Butter, Yoghurt, Paneer, Chhachh and
Flavoured Milk is also undertaken as an allied activity. The initial installed capacity of Delhi
Milk Scheme was for processing/packing of 2.55 lakh litres of milk per day. However, in order
to meet the increased demand for milk in the city, the capacity was expanded in phases to the
level of 5.00 lakh litres of milk per day.

Procurement of Milk

Delhi Milk Scheme has been mainly procuring raw/fresh milk from the State Dairy Federations
of the neighbouring States and some quantity of milk from the Co-operative Societies to augment
the supplies
Average Sale of Milk of DMS (lakh litre per day)

2002-03        1.95
2003-04        2.53
2004-05        3.32 *

* It includes custom packaging of 60,000 litre per day of Mother Dairy Milk by DMS below. 

This capacity enhancement was for processing and packing one variety of milk i.e. Toned Milk.
However, as per market demand, DMS started packing of milk in different varieties & in ½
litre,1 litre & 5 litre packing. Besides this, no major investment was made for the modernization,
hence the capacity utilization was possible only upto about 3.5 lakh litres. 

During the year 2004-05, for modernizing the plant & machinery of DMS, two number of 20
KLPH Milk Pasteurizers , 6 No. of Packing Machines, Automatic Cleaning in place
system(CIP), Electric Panels, Old Ice Bank tank coil of refrigeration have been
replaced/installed. With this change it will now be possible to process and pack 4.0 lakh litres of
milk per day in different varieties.

For upgradation of the plant to semi automatic level and to enable the plant to process & pack 5
lakh litres of milk  in pouches & in 1 lakh litres in bulk vending sytem, a proposal for additional
investment of about Rs. 18 crores has been proposed.The total quantity of milk procured:
(Figure in Lakh Kgs)

Year Total Qty. of milk procured Average/per day

2000-01 678.90 1.86
2001-02 704.45 1.93
2002-03 663.86 1.85
2003-04 756.87 2.07
2004-05(Upto Dec.,04) 734.09 2.67

From the above it would be seen that the position of procurement of milk in 2004-05 has
improved considerably as compared to the year 2002-03 & 2003-04 and DMS is in a position to
procure on an average 2.67 lakh Kgs. of milk per day from State Dairy Federations/Co-operative
Societies during current financial year 2004-05.

Distribution & Marketing

DMS has a network of over 1298 outlet including All Day Milk Stalls (ADMS) for sale of milk
and milk products.

a) Concessionaires on DMS outlets         1298

b) Loose Milk Outlets                              167
c) All Day Milk Stalls(ADMS)                   270
d) All Day Milk Stalls in Govt. building       15

Milk booths are allotted to ex-servicemen, retired Govt./semi-Govt. servants, physically

handicapped and un-employed persons. 

Sales performance of DMS during the last 5 year :(FIGURES IN LAKH LITRES/AVE. PER
DAY)
YEAR DMS MOTHER DAIRY TOTAL
2000-01 2.15 - 2.15
2001-02 2.06 - 2.06
2002-03 1.95 - 1.95
2003-04 2.26 0.26* 2.52
2004-05 2.70 0.62* 3.32

* In order to utilize the excess milk plant capacity and to make the organization financially viable,
custom packing of milk for Mother Dairy (Delhi) was commenced w.e.f.3.12.2003.
Current Selling Price

Product Profile
 Toned (Poly pack)
 Toned (Loose)
 Full cream milk
 Double Toned milk
 Flavoured milk
 Butter
 Ghee
 Paneer
 Yogurt
 Chhach

Departments of Delhi Milk Scheme:

1.Receiving Section:
Delhi Milk Scheme has been mainly procuring raw/fresh milk from the State Dairy Federations
of the neighbouring States and some quantity of milk from the Co-operative Societies to augment
the supplies.

In this section various tests for testing of milk is done for grading. This section include :Canes
unloading, test of Adulteration of milk – Sugar, Salt, Urea, Starch, Water, preservatives etc.,
testing of Fat and S.N.F., testing of Acidity of milk.
2. Production Section:
It controls production of the plant to purchase latest techniques and equipments & control the
misuse of product & handle the capacity of the plant.

It mainly balances the standard level of milk according to the consumers. And it also produces
various products of the milk like – Cream, Ghee, Cheese, Yoghurt, Butter, and milk with various
fat levels etc.

Processes: The steps for preparation of various products are as follows:

Process of making Ghee

Pasteurizer
Cream Separator
(To separate cream from milk)

Cream (To collect the cream)

Butter Churn
(Where the cream is churned to make butter)

Melting Vat
(The butter is melted in Melting Vat)

Ghee Kettle
(The melted butter boils in ghee kettle)
 (This ghee is collected and stored in settling tank)

Packing Department
(Where the ghee is packed in 1 liter and ½ liter packs)

Paneer Segment:
Milk

Paneer Vat

(In this Vat the milk contains FAT 5.0% and SNF 9.0%.)

The milk boils in paneer vat at 80 degree celcius and 2% citric acid is added in this milk to
separate FAT, SNF and water

Paneer Hook

(Then curded milk is pressed in paneer hooks for 45 minutes, then this paneer is put into chilled
water at 5 degree celcius)

Packaging Department

3. Packaging Department:
Here packaging of prepared product take place in various range according to the containment of
the product. Size of packet varies product to product. Form seal machine is used in DMS for
packaging.

4.Quality Control Section

It controls quality of milk and other products according to the society levels and desire of the
consumers. It include mainly:-

a) Testing of milk
b) Canes unloading, Grading
c) Test of Adulteration of milk – Sugar, Salt, Urea, Starch, Water, preservatives etc. should
not be taken to the plant.
d) Testing of Fat and S.N.F.
e) Testing of Acidity of milk
f) Sanitation of milk
The Quality Control concepts now is being modified at every stage standard quality checks have
been introduced. Milk is not accepted at the dairy unless it meets the basic parameters decided for
acceptance.

The milk is tested at every stage of processing and is not dispatched, unless it meets the
standards set as per statutory as well as hygienic, health point of view. The laboratory is fully
equipped with electronic testing equipments to meet the stringent quality parameters.
Important tests performed in Laboratory for testing of milk are:

 Gerber test for fat

 Solids test
 Lactometer test for water addition
 Freezing point test for water
 Sediment test
 Temperature test
 pH test
 Clot on boiling test
 Alcohol test
 Titratable acidity test
 Protein test
 Methylene Blue test
 Total Bacterial Count test
 Direct Microscope Bacteria Count test

5.Storage Department
The condition of the product should not be affected during storage. During storage
precautions should be taken to prevent exposure to off-odours, direct sunlight and other
adverse conditions.
The storage temperature after sampling should be reached as quickly as possible and should
be between 0 and 4 °C. For this cold storages were present.

6.Dispatch Department
Product after packaging either stored or goes to dispatch section where products are packed
in bulk packages or crates and prepared for delivery.
In this section washing of crates takes place.

7.Effluent Treatment Plant

Water used in domestic and industrial applications becomes polluted to a greater or lesser
extent. Water is also used as a transport medium to carry away waste products. As awareness
of the importance of improved standards of water treatment grows, process requirements
become increasingly exacting. The food industry contributes to a great extent to pollution,
particularly as the pollutants are of organic origin. Organic pollutants normally consist of 1/3
dissolved, 1/3 colloidal and 1/3 suspended substances, while inorganic materials are usually
present mainly in solution.
Organic pollutants
The normal way to express the concentration of a pollutant is to specify the total quantity per
unit volume of sewage. Another and more modern way of analyzing the presence and
quantities of organic substances in sewage effluent is the use of chromatography, such as
High-Performance Liquid Chromatography (HPLC).
However, the quantity of organic substances is normally determined in
the form of;
• biological oxygen demand (BOD)
• chemical oxygen demand (COD)
• calcining loss
• total organic carbon (TOC)

Biological oxygen demand (BOD)

BOD is a measure of the content of biologically degradable substances in sewage. The
substances are broken down by micro-organisms in the presence of (and therefore with
consumption of) oxygen. Oxygen demand is measured in terms of the quantity of oxygen
consumed by micro-organisms over a period of five days (BOD5) or seven days (BOD7), in
decomposing the organic pollutants in waste water at a temperature of 20°C. BOD is
measured in mg oxygen/l or g oxygen/m3.
The following relationship is assumed for municipal sewage:
BOD7 = 1.15 x BOD5

Chemical oxygen demand (COD)

COD indicates the quantity of the pollutants in waste water that can be oxidised by a
chemical oxidant. The normal reagents used for this purpose are strongly acid solutions (to
ensure complete oxidation) of potassium dichromate or potassium permanganate at high
temperature. Consumption of oxidant provides a measure of the content of organic substance
and is converted to a corresponding quantity of oxygen, expressing the result as mg oxygen/l
or g oxygen/m3.
The COD/BOD ratio indicates how biologically degradable the effluent is.
Low values, i.e. < 2, indicate relatively easily degradable substances, while high values
indicate the contrary. However, this relationship cannot be used generally, but a typical value
of COD/BOD for municipal sewage effluent is often < 2.

In the FIL-IDF Bulletin about Dairy Effluents, Document 138, 1981, it was reported (by
Doedens) that the COD/BOD5 ratio for effluents generated in different groups of dairies
producing liquid milk, butter or cheese ranged from 1.16 to 1.57, average 1.45, while in other
groups of dairy plants producing milk powder, whey powder, lactose and casein the ratio
varied from 1.67 to 2.34, average 2.14. However, the general conclusion of the FIL-IDF

Calcining loss
Calcining loss is obtained by first determining the dry solids content in a sample, and then
calcining it so that the organic substance is burnt. The difference in weight before and after
calcining represents the quantity of organic substance. The value is expressed in %.

Total organic carbon (TOC)

TOC is another measure of the quantity of organic materials, determined by measuring the
quantity of carbon dioxide produced from combustion of a sample. The unit is mg/l.