ACKNOWLEDGEMENT

Initially I would like to express thanks to the staff and industrial employees and to all those who are involved in my training work of 45 DAYS. I have a lot of experience, deep knowledge about the organization. I also thanks to the top level management to provide me this opportunity to study the organization atmosphere working culture inside the PARAG DAIRY. Under whose supervision this study instituted her able guidance, valuable suggestion most generous and constant encouragement made it possible for me to complete this training work. I am thankful to all people who helped me in preparation of my training and also thanks the people who look my words ad give moral support. I am thankful to the manager, Quality Assurance Department, who help me provide the opportunity to gain the profit of experience. I would like to thank the respected lab assistant, Quality Assurance Department who guided me and answered all my quarries.

INDEX
S.NO 1. 2. HISTORY INTRODUCTION 2 TITLE PAGE NO 1

HISTORY

Fter independence, our country was not very strong with its resources to fulfill the requirement of its country. At that time poverty was ruling the country. In the decades of 1960s when India mother and their infants along with other citizen were suffering from lack of nutrition, at that time promote the use of milk and to overcome the hunger and poverty. UNICEF donate three milk processing plant to India. The money spends in establishing these plants were funded by the WORD BANK. These plants were establishing in KANPUR, BANGALORE, and KOLKATA To obtain the milk for processing government made societies. One societies is made up of 9 milk supplier chairman is the head of the society. The society basically collects the milk from other from other and supplier it to firm. At present 1600 societies are present.

PREFACE
Milk & its product have been around a very long time milk is the one food for which there seems to be no adequate substitute. It constitutes almost the entire Diet for young of all mammals. Each species produce milk that is especially adapted to the growth of its own young. But milk from one species may be used as food for other. Since Animals were domesticated centuries ago the milk from various species. Such as cow, Buffalo, Goat and Camel has been in the diets of people throughout the world. A traditional has been established by the diary industry of minimal modification of milk. It is preserved and handle in market channels. Relatively simple process and physical separation are used in the manufacture of various diary products. Preserving their natural properties of milk and its products.

INTRODUCTION
lthough cows milk is the most popular in many Countries. Milk can be obtained from many different sources. For example milk from goats and sheep makes a substantial contribution to the total milk production in countries of Eastern and southern Europe, Malawi and Barbados: whereas the buffalo is a common source of milk. Milk is the perishable commodity and spoils very easily its low acidity and high nutrient content make it the perfect breeding ground for bacteria, including those which cause poisoning (pathogens). Bacteria from the animal, utensils, hands and insects may contaminate the milk and their destruction is the main reason for processing. This preservation of the milk can be achieved by fermentation, heating, cooling, and removal of water and by concentration or separation of components produce foods such as butter or cheese. The degree to which milk consumption and processing occurs will differ from region to region. It is dependent upon a whole host of factors, including geographic and climate condition, availability and cost of milk, food taboos and religious restrictions. Where processing does exit many traditional techniques can be found for producing indigenous milk products. These are more stable than raw milk and provide and mean of preservation a well as adding variety to the diet. In addition, the introduction of western-style dairy products and the subsequent setting up of small- scale diaries has provided more choice of dairy product s to the consumer. Milk is often regarded as being natures most complete food. It earns this reputation by providing many of the nutrients which are essential for the growth of the human body. Being an excellent source of protein and having an abundance of vitamins and minerals, particular calcium, milk can make a positive contribution to the heath of a nation. The realization of its nutritional attributes is clearly illustrated by the implementation of numerous school milk programmed worldwide. Fermented milk product such as yoghurt and soured milk contain bacteria from the lactobacilli group. These bacteria occur naturally in the digestive tract and have a cleansing and healing effect. Therefore the introduction of fermented products into the diet can help to prevent certain yeasts and bacteria which may cause illness.

BIOLOGICAL, SCIENTIFIC, CHEMICAL & COMMERCIAL DEFINITION OF MILK

Biological definition of milk:

Milk is secretion of mammary glands of mammalian an animal intended for immediate nutrition of newly born of springs

Scientific Definition:
Milk is the fresh, clean located secretion obtained by the complete milking of or more healthy cows which are properly fed- and, kept excluding that milk- obtained within 15 day before & 10 days after calving & containing not less than 3.25% of milk fat and not less than 8.25% of solid not fat

U.S.A

Chemical definition:
Milk is regarded as heterogeneous system in fat, protein, sugar, minerals & other constituent are held in solution or colloidal suspension or emulsion in molar continuous phase of water

Commercial Definition:
Milk is the secretion of the cows under containing not less than 3.5% Fat & 8.5% S.N.F case in nitrogen constituent not less than 5% of the total nitrogen and which does not clot boiling

Richmond

A chemist might describe milk as essentially, an emulsion of fat in a watery solution of sugar & mineral salt and the protein in a colloidal suspension, if ask to analyze an average sample of milk & determine the chief constituent. A chemist would report approximately as follows:

Water Fat Protein Lactose Ash

Average percentage 87.25 3.80 3.50 4.80 0.65

Normal range of percentage 89.50 to 84.00 2.60 to 6.00 2.80 to 4.00 4.50 to 5.20 0.60 to 0.80

Vitamins in Milk: Milk contain a Vitamin A, vitamin B (thiamine), Vitamin B (riboflavin), nicotinic acid, Vitamin B (pyridoxine),, Vitamin C (ascorbic acid ), Vitamin D, vitamin E & Vitamin K. Quality Standard for raw material: Fat SNF Acidity Clot or boiling (COB) MBRT Alcohol test Standard Plate Count (SPC) Coli form Flavors & taste 6% 9% 13%

- ve
1 hour 60% 10 nil Good

MIK MICROBIOLOGY The microorganism found in milk on the basis of their major character tics, namely 1. Biochemical type 2. Temperature response 3. Ability to cause infection & disease If maintained under conditions that permit bacteria growth of a good sanitary quality will develop a clean, sour flavor. This change is bought about mainly by streptococcus lactic and certain lactobacilli. The principal change is lactose fermentation to lactic acid, evidence or proteolysis or hpolysis is not detectable by taste or smell.

Temperature characteristics of bacteria in milk: Bacteria that gain entrance into milk may be classified accordingly to then optimum temperature for growth & heat resistance. Collectively the bacteria encountered in milk are of the following four temperatures types: 1. 2. 3. 4. Psychrophilic Mesophilic Thermophilic Thermoduric

In the dairy industry, thermoduric bacteria are regarded as those which survive pasteurization inconsideration number but so not grow at pasteurization temperatures.

Pathogenic types of bacteria in milk: A variety of diseases are potentially transmissible through milk. The source of a pathogenic agent occurring in milk may be either a cow or a human & it may be transmitted to either. The following modes of transmission are possibilities. 1. Pathogens from infected cow-milk- human or cow, e.g. tuberculosis, brucellosis, mastitis. 2. Pathogens from human (infected or carrier) milk-human, e.g. typhoid fever, diphtheria, dysentery, scarlet fever. The following are important microbes found milk: Bacteria are microscopic, unicellular, occurs in from of spherical, cylindrical or spiral cell. Spore forming bacteria produce trouble in dairy industry because of their resistance of pasteurization. Greater the bacteriological content in milk, the lower is its bacteriological quality. Mould- multicellular at maturity Yeast- unicellular larger than bacteria Viruses- are ultra-microscopic form of like can be destroyed by pasteurization or higher heat treatment.

Result of microbial growth in milk: 1. 2. 3. 4. 5. Souring Gassiness Proteolysis Ropiness Sweet curdling

Destruction of micro organisms: 1. 2. 3. 4. 5. 6. Heat pasteurization Sc sterilization Lionizing radiation- such as ultraviolet rays etc. High frequency sound waves- supersonic & ultrasonic Electricity Pressure Chemical- include acid, alkalies, hydrogen peroxide, halogens etc.

Action of microbes in milk: MICROBES Laciobacillis E.coli Bacillus ACTION Cheeses Sourcing & gassiness Proteolysis RESULT Lactose-acid Controls intestinal terms

QUALITY CONTROL DEPARTMENT: The hygienic and sanitary conditions in the lab are very well maintained. All employees have degree of personal cleanness to prevent microbial contamination. Quality of the milk is continuously monitored at various levels starting from the receiving of raw milk, during and after milk processing and before releasing milk in the market. Quality milk can only bring the satisfaction to the consumer and a commercial success to the organization. Quality milk is one which has its ingredients up to an optimally accepted standard. The Quality control unit in this organization has a well equipped lab for the quality of testing of milk and milk product.

TESTING OF MILK AND MILK PRODUCT:

Milk is tested for its purity. These tests are called control test. These are divided into two groups: TESTING OF MILK & MILK PRODUCT

PLATFORM TEST

MICROBIOLOGICAL TEST

ACIDITY

ALCOHAL TEST

C.O.B TEST

S.P.C TEST

DMC TEST

SEDIMENT TEST FAT / SNF TEST ORGANOLAPTIC TEST

DYE REDUCTION TEST

RESAZURIM APPEARANCE TASTE SMELL TEST

MBR

A. PLATEFORM TEST

1. ORGANOLAPTIC TESTS:
Soon after milk is received on the platform of the lid of can opened and milk is stirred up with plunger to test for smell whether pleasant or unpleasant. Then it is tested for appearance (color etc.) taste and flavor milk will be sour.

2. ACIDITY TEST:

The production of lactic acid milk is termed as souring. It is measured by titration of 10 ml of milk against sodium hydroxide (NaOH) using phenolphthalein (0.1 ml) as an indicator. Milk showing less than 0.18% acidity is looked upon as satisfactory milk.

3. FAT TEST:
10 ml H2SO4 + 1 ml amyl alcohol + few drops of DW (if required) + shaking well Fat % Reading Centrifugation (5 ml)

4. (Clot or Boiling) C.O.B TEST:

This test is used to determine the shelf of milk sample and ability to with stand pasteurization. A small amount of milk boiled in the test tube over flame for 2 min. when acid exceed beyond 0.2% the milk clots and hence it is C.O.B. positive which means unsuitable to heat treatment.

5. ALCOHAL TEST:

This test indicates heat stability of milk is taken in a mix with 10 ml of 75% ethyl alcohol it is shaken to observe the clot. If acidity is beyond 0.2% the particles of curd will be noted along the wall of test tube rendering it unsuitable to heat treatment.

B. MICROBIOLOGICAL TESTS:
1. SPC (STANDARD PLATE COUNT): The standard plate count (SPC) is one of the routine procedures widely used to deer mine the number of valuable microorganism in milk sample.

Procedure: Procedure consists of diluting the milk sample pasteurized in a series of sterile dilution bank (110, 1:100, 1:1000) from banks measured amount of diluted organism are transferred by spread plating/pour plating over the appropriate agar plate and incubator for 24-48 hours at 37oc. The plate are examined for bacteria colonies and the number of colonies formed in each plate is counted using Quebec colony counter. The number of bacteria per ml of milk sample (no. of column & reciprocal of the dilution used) is calculated. Those dilutions will be selected which yield a colony count between 30 & 300 only.

2. DIRECT MICROSCOPIC COUNT (DMC): Quick and precise method used for determination of microorganism in milk using Neuberger counting chamber or haemocytometer.

Procedure:
Appropriately diluted sample are transferred on the haemocytometer. Using a poseur pipette & counted directly under microscope. The haemocytometer is itched with a grid system into number of squares (25 large squares).the number of microorganism present in the large square are counted & multiplied with the factor for large square and dilution factor to determine. The total number of microorganism in the sample (variable as well as dead) 3. Methylene Blue Reduction Test: Used to determine bacteria present in raw milk sample. Bacteria present in the milk, utilize the oxygen, which is present in small amount, producing a reduced environment.

The reduction test is based on the oxidation-reduction (O/R) activities of the bacteria present in the milk. In this test, Methylene blue, which is sensitive to oxygen concentration, is added to the milk. The indicator is blue in oxidized state and leuco or white in reduction condition. The speed of color disappearance of MB (i.e. Methylene blue reduction time, MBRT) which is proportional to the member of bacteria presently is taken as an indication of bacteria load, i.e. The more bacteria present the faster the reduction.

Procedure: Step1. Step2. Step3.

1 ml Methylene blue is added to 10 ml milk in a test tube Tube is inverted these times after plugging with stopper Tube are incubated in a water bath, at 37oC for 6 hours

Methylene blue reduction time

1. 2. 3. 4. 0 to 3o min 31 to 120 min 121 to 360 min 361 to 480 min

Classification of milk sample

Very poor quality Poor quality Fair quality Good quality

No. of bacteria / ml
>20,000,000 >4,000,000 >500,000 >500,000

TESTS FOR MILK PRODUCTS:

1. PANEER:
TEST: Fat, Moisture, Acidity a. FAT: 10 ml H2SO4 + 1.69 gm Paneer + 2 ml alcohol + 2 drops D.W shaking well + centrifugation(5 min) Reading x 6.66 = FAT% Norm: not less than 50% of dry matter b. Moisture: 2 ml Paneer + put in solid apparatus for 3 hrs at 200 intensity + weight + diff. in reading Multiply by 50 Norm: 48% to 50% c. Acidity: 1 gm. Paneer + 10 ml of D.W. + phenolphthalein indicator (2-3 drops) titration with N/10 NaOH Reading x 10 = %acidity Norm: Not more

2. PEDDA & MILK CAKE:

TEST: Fat and Moisture a. Fat: 10 ml H2SO4 + 1.69 gm. Sample + 1 ml amyl alcohol + 2 drops of D.W shaking well + centrifuge(5 ml) Reading x 6.66 = % Fat Norm: Fat not more then 20% b. Moisture: 2 gm sample + put in total solid apparatus for 3 min at 200 intensity + weight + diff in reading Multiply by 50

Norm: 15 to 20 %

3. MATTHA:
a. FAT: 10 ml H2SO4 + 10.75 ml sample + 1 ml amyl alcohol + 2 drops D.W shaking well + centrifuge (5 ml ) Reading x 6.66 = % Fat Norm: Not more than 1.5% b. S.N.F: CNR/4 +0.29 + Fat x 0.2

Reading = % SNF

Norm: not more than 0.4 % to 0.6 % c. Acidity: 9 ml of sample + phenolphthalein indicator (2-3 drops ) titration with N/10 NaOH Reading x 10 = % Acidity Norm: Not more d. Salt: Black Salt Common Salt 0.7% 0.5%

4. CREAM:
TEST: Fat, Acidity, and S.N.F a. Fat: 10 ml cream + 90 ml D.W mixed well 10 ml H2SO4 + 10.75 ml sample + drops D.W shaking well + centrifuge (5 min) Reading x 10 = % Fat

Norm: Not more than 70% b. Acidity: 9 gm sample + Phenolphthalein indicator (2-3 drops) titration with N/10 NaOH Reading x 10 = % Acidity Norm: Not more c. S.N.F: 100 Fat/11 = % S.N.F

5. BUTTER: A. WHITE BUTTER:

TEST: Fat, Moisture, Curd and Acidity a. Fat (By Butyrometer): 10 ml H2SO4 + 5 gm. Butter + 1 ml amyl alcohol + 2 drops D.W Shaking well + centrifuge (5 min) Reading = % Fat Norm: 16 % 18 % b. Moisture: Weight Petridis + 10 gm butter heat till brown color Moisture will last again weight the Petridis (a-b) Reading x 10 % Moisture Norm: not more than 0.4% to 0.6% c. Curd: 100 (Fat + Moisture)

% Curd

d. Acidity: 18 gm butter + boil into 100 ml D.W + Phenolphthalein indicator (2-3 drops) titration with N/10 NaOH Reading x 20 = % Acidity

B. YELLOW BUTTER (Table Butter):

TEST: Fat, Moisture, curd, Acidity and Salt as above

6. GHEE:
TEST: Moisture, Acidity, Fat

a. Moisture: 10 gm Ghee + 200 intensity for 10 min Moisture

Reading

Norm: Not more than 0.3% b. Acidity: 5.6 ml ghee + 25 ml neutralize ethyl alcohal + 2 drops Phenolphthelien Heat then titrate with N/10 NaOH Reading x 0.6 % Acidty Norm: Norm more than 1% for special grade ghee c. Fat: 100 Moisture % Fat

ADULTERATION TEST OF MILK:

1. SUGAR TEST: 1 ml milk + 2 ml sugar solution Red color sugar +ve No any color sugar -ve Heat it and cool

In this case of high color sample is urea (-ve) because 70mg/100ml urea naturally present in milk (70mg/100ml is the cut of limit of urea)

2. ULTA TEST: 2 ml milk + 2 ml DMAB Solution (dimethyline amine benzaldehyde 1.6%) + mix property Deep yellow Light yellow urea +ve urea ve

3. STARCH TEST: 3 ml milk boil cool and add 2 drops of 1% iodine solution due to starch idocomplex intense blue colour

4. SALT TEST: 2 ml milk + 4 ml 5% K2CrO4 solution + 2 ml AgNO3 Yellow colour Brick red colour salt +ve salt ve

5. SODA TEST: 5 ml milk + 5 ml Rosolic acid + few drops of ethyl alcohol (1%) and mix property Pink or rose red colour Brown colour soda +ve soda ve

6. H2SO4 TEST: 1 ml milk + 4 drops of 2% paraphenyl di amine hydrochloride in cool condition Intense blue colour indication presence of H2O2 H2O + [O]

7. FORMALEIN TEST: 10 ml + 5 ml ferric chloride (FeCl3) 10% solution + 5 ml concentration H2SO4 from the side without mixing observe the colour Violet ring or colour indication presence of formalin.

8. POTASSIUM DICROMATE(K2CrO): Titanium dioxide: 5-6 drops of milk + 5-6 drops of 22% citric acid mixed and filter residue on a finger and dry no spot of pure milk is obtain and white colour deposition on finger indication presence of Titanium dioxide.