A

IN PLANT TRAINING REPORT

AT
MOTHER DAIRY
MOTHER DAIRY FRUITS AND VEGETABLE PVT LTD,
PATPARGANJ, NEW DELHI

SUBMITTED IN FULFILLMENT OF TRAINING COURSE FOR

THE AWARD OF BIOTECHNOLOGY

SUBMITTED TO : MR SHAILENDRA KUMAR (HR MANAGER)

SUBMITTED BY : SAKSHI CHAUHAN

B.TECH- BIOTECHNOLOGY
MEERUT INSTITUTE OF ENGINEERING & TECHNOLOGY
MEERUT(UP)
ACKNOWLEDGEMENT

A work is never a work of an individual. It is more a combination of ideas,

suggestions, review & contribution that cannot be completed without the help
of guidance and demonstration.
I express my deep sense of gratitude to Mr. Shailendra Kumar (HR
MANAGER) for allowing me to undergo training in Mother Dairy and for
giving me guidelines & support for successful completion of my training and
making the training report.
I am thankful to Mr. M.N.Khan for their help and guidance to complete my
training.
Last but not least I will be failing my duty if I do not express my word of
thanks to whole family of Mother Dairy for their co-operation & helping me in
my brief stay at Mother Dairy.

SAKSHI CHAUHAN

MEERUT INSTITUTE OF ENGINEERING &TECHNOLOGY

 CONTENT

1. INTRODUCTION:

 INTRODUCTION OF COMPANY
 PROCUREMENT AND DISTRIBUTION OF MILK
 NATIONAL DAIRY DEVELOPMENT BOARD (NDDB)
 MANAGEMENT SYSTEM POLICY

2. BULK VENDING MILK (BVM)

 INTRODUCTION OF (BVM) MILK

 PROCESSING OF BVM
 FORTIFICTION
 CLARIFIER
 HOMOGENIZER
 PASTEURIZER
 RECOMBINATION
 RECONSTITUTION
 CIP
 UV WATER TREATMENT

3. DOCK LAB

 INTRODUCTION OF DOCK LAB

 WORKING OF DOCK LAB
 ADULTRATION TEST
 DETECTION OF UREA,AMMONIA
 DETECTION OF SUGAR ,STARCH
 FAT AND SNF TEST
 DETECTION OF NEUTRILIZER AND DETERGENT
 R.M. VALUE
 B.R. VALUE
MOTHER DAIRY was set up under operation flood project. The dairy was
commissioned on 4th December, 1974. The dairy was established on behalf on
Government of India, Ministry of agriculture (Department Of Animal
Husbandry And Dairying). The Government however decided the National
Dairy Development Board (NDDB) should manage the dairy. Mother Dairy
from its inceptions was being managed by the NDDB.
By the act of parliament “National Dairy Development Board” Act, 1987, no.
37 of 1987. NDDB declared an institute of National Importance and given the
status of the body. Corporate of Govt. Of India with effect from 12 th October
1987 under the provision of this act Mother Dairy become supplementary unit
of National Dairy Develop Board retaining its independent character.
Today MOTHER DAIRY is the single largest supplier of milk in Delhi and
largest in Asia. Marketing 30 Lacks litres milk per day. The position of trust
was achieved over the years because of consistent quality and service crisis
flood , transport, strike, curfew etc. Much of the MOTHER DAIRY equity
emanates from its brand surround like the use well maintained insulated
tankers, hygienically kept milk shops etc. More importantly, it has become a
source of livelihood for millions of milk producers in Rajasthan, Punjab,
Haryana and Uttar Pradesh.
MOTHER DAIRY collects the milk from different states like Rajasthan,
Punjab, Haryana and Utter Pradesh, Uttrakhand, Gujarat, Maharashtra, Madhya
Pradesh etc. By the help of tankers this types of milk is known as raw milk,
after the pastuerization process the milk is supply in whole Delhi. The first
Dairy was situated in ANAND in year 1962.
MOTHER DAIRY is one of the largest liquid milk company in Asia. As
discusses earlier MOTHER DAIRY sells more than 30 lakhs liters of milk per
day, out of which 10 lakhs liters of milk is sold as bulk vended milk and
another 20 lakhs liters of milk is sold in poly pack in five different variants. A
part from Delhi, MOTHER DAIRY markets its poly pack milk in Gujarat,
Andhra Pradesh, Tamil Nadu, Maharashtra, western U.P., Haryana, Punjab,
Himachal Pradesh & Uttrakhand.
MOTHER DAIRY is the Asia’s leading milk brand company. It recycles its
waste material which is in the liquid / fluid state, if the water or fluid is not
recycle then it uses the waste as gardening purpose. For its best quality it has
won many prizes.
MOTHER DAIRY FOOD PROCESSING LIMITED (MDFPL), a wholly
owned subsidiary of NDDB (National Dairy Development Board) is a leaded
branded milk and milk products manufacturer`s of the country. Enjoying over
60% of the market share in processed milk business in the capital region of
Delhi, utilizing its 25 ( eight owned and seventeen outsourced) manufacture
facilities, the company is coming out with over 100 varieties of ice cream and
wide range of milk based products. MDFPL (brands), “MOTHER DAIRY”
(dairy Products) & `SAFAL` (Horticulture Products) are now making presence
in other Indian cities Mumbai & then Hyderabad the latest. The company is
also exploring export potential for all products.

PROCUREMENT AND DISTRIBUTION OF MILK

Milk is received through insulated road/rail tankers at a very low temperature

thus retaining the freshness of the milk. The milk then undergoes 25 stringent
quality tests before it is accepted for processing.

Milk is supplied to the Dairy units through insulated Milk Tankers at a

temperature of <4°C through road/rail tankers, thus, retaining the freshness of
milk. All incoming Milk received at Dairy units undergoes Quality checks
before it is accepted for processing. These include organoleptic (taste, odor and
appearance), physico-chemical parameters (temperature, foreign matter, %
SNF, % Acidity, % Protein etc.) , microbiological (eg. MBRT), also presence
of any adulterations in Milk (eg. Formalin, urea, starch, sugar , Glucose,
maltodextrin , nitrate, salt , neutralizer, ammonium compounds etc.)

After processing of milk , it is dispatched in hygienic & sterilized milk tankers

or packed in food grade material and transported under cold chain to the
nearest milk shops. Every day, as part of quality assurance process, milk
samples are collected from milk shops randomly and are tested.

Company’s milk tankers are fitted with a wireless set or GPS. This helps in
close monitoring of milk distribution. The Control Room is very vital for
efficient distribution of milk to all the retail outlets across the city. As soon as
the person in the Control Room learns that a shop is running out of milk, he
contacts the tanker nearest to the shop on wireless which then delivers the milk
to the shop.

NATIONAL DAIRY DEVELOPMENT BOARD (NDDB)

The National Dairy Development Board is an institution of national importance
set up by an Act of Parliament of India. The main office is in Anand, Gujarat
with regional offices throughout the country. NDDB's subsidiaries include
IDMC Limited-Anand, Mother Dairy, Delhi, NDDB Dairy Services, Delhi and
Indian Immunologicals Ltd, Hyderabad.

It was founded by Dr. Verghese Kurien. The National Dairy Development

Board (NDDB) was created in 1965, fulfilling the desire of the then prime
minister of India — the late Lal Bahadur Shastri to extend the success of the
Kaira Cooperative Milk Producers' Union to other parts of India.

This success combined the wisdom and energy of farmers with professional
management to successfully capture liquid milk and milk product markets
while supporting farmer investment with inputs and services. The major
success of this mission was achieved through the World Bank financed
Operation Flood, which lasted for 26 years (1970 to 1996) and was responsible
for making India the world's largest producer of milk. This operation was
started with the objective of increasing milk production, augmenting farmer
income and providing fair Prices for consumers.

NDDB launched its Perspective Plan 2010 with four thrust areas: Quality
Assurance, Productivity Enhancement, Institution Building and National
Information Network.

Mother Dairy was setup under the operation flood project on second December
1974. It is equipped with latest technology. Products are prepared as per the
PFA standards.
 MANAGEMENT SYSTEM POLICY

Excellence is the company’s commitment. The involving needs of the

customers drive as to continual improvements in the process and system to
active highest performance in quality, food safety, energy, environment and
occupational health and safety.
The company is committed to:
 Accepts quality raw materials to produces safe and whole some products.
 Adopt food safety managements system to provide safe products to
customer.
 Apply state of the art innovative energy efficient technology and process
and optimum utilization of recourses that results in cost effective quality
products.
 Conduct sustainable operation with highest level of safety in an eco
friendly environment ensuring prevention of population accident and ill death.
 Train and empower people to maintain vibrant work environment with
professional competence and integrity.
 Apply processes for clean production, pollution prevention and optimize
resource utilization in all operation.
 Follow food safety management system and apply HACCP (Hazard
Analysis Critical Control Points) principle to provide safe product to
customers.
 Develop and empower our people for maintaining a vibrant work
environment, which encourages excellence.
 Comply with applicable regulation and legislations.
 BVM (BULK VENDING MILK) PRODUCTION

Loose Milk production which is availed as Bulk vended Milk /Token Milk is
the main activity of the Mother Dairy Patparganj plant . It is the unique form of
milk only available in Mother Dairy.

Bulk Vended Milk (BVM) is healthy and tasty to the last drop. Homogenized
to evenly distribute the cream content, is thicker and a lot easier to digest.

Homogenized Toned Milk during the processing is fortified with Vitamin A,

which is not only good for skin and complexion but also helps in preventing
Night Blindness.

ADVANTAGES OF TOKEN MILK

 Extensive use of eco-friendly technology

 Untouched by hand from container to container
 Fortified with Vitamin A and D
 Thicker and Easier to Digest
 Ideal for making curd and tea
 EQUIPMENTS AND MACHINERY
There are various equipments needed for milk processing .Some of them which
are present in the plant are

 Clarifier
 Pasteurizer
 Homogenizer
 Micron filter
 Water chiller
 UV CIP tubes
 UV Chiller
 Ozone reaction tank
 SILOS-The plant has a total of 12 silos in which 1-5 silos are fed with
raw milk that needs to be processed. After processing the milk is reverted into
6-12 silo which is made ready for dispatch. Each silo has a capacity of storing
1 lakh liter of milk.

PROCESSING OF MILK

Processing of milk - Milk is processed in a completely computerized plant, so

there is no chances of error during processing as each and every process is
operated on computer based programmed. As well as there is no contamination
by human handling or by the people working there since every equipment is
installed so precisely with appropriate indicators wherever necessary to avoid
any possibility of quality deterioration at any stage.

Significance of processing:- Unprocessed milk may contain microorganism

and small dirt particles they can contaminate the milk. In order to remove
these particles and microorganism the milk has to be processed and increases
the shelf life of milk.

Operation of milk processing:- To process the milk at mother dairy, the milk
is first clarified. This is done in a clarifier, which spins the milk at very high
speed, as result of which dirt particles are thrown out and drained

Clarifier bowl:- The bowl has one liquid outlet. The process liquid flows
through the distributor to the interspaces between the bowl discs. The heavy
particles (solids) are moved, by the action of centrifugal force, along the
undersides if discs towards the bowl periphery, where they settle in the form of
a sediment against the bowl wall. The clarified liquid moves towards the bowl
center and discharges by the bowl hood.

The milk is then pasteurized to make it safe for human consumption, which
destroys all the pathogenic microorganisms, and increase the shelf life of milk

During pasteurization milk is heated to 72°C for 16 sec and rapidly cooled
down to 4°C, this process does not affect the nutritional value of the milk & it
is safe to drink without boiling as long as it is kept cool at all the times.

Fortification with vitamin A and D: Toned milk during processing is fortified

with vitamin A and D . which prevents night blindness and skin horning.

FORTIFICATION
Fortification is a method by which we can add the vitamin A and vitamin D
into the milk. This method is used after the order of Indian govt. This method
is done when the milk is prepared in the balance tank. This method is done
because deficiency of vitamin A and D is commonly found in Indians so Indian
government decided to mix vitamin A and D in their meals especially in milk
because milk is consumed by most of the population.

CLARIFICATION
The chilled milk from the silos goes to the clarifier after pre-heating. The
Clarifier spins the milk at a very high speed, removing all dust particles that are
invisible to the naked eye.

Clarification is a process which is more efficient then filtration for the removal
of dirt and foreign matter from milk clarification removes very fine dirt
particles and foreign matter from the milk. The main value of clarification
improves the appearance and marketability of milk.

The bowl of a milk clarifier is constructed in a manner very similar to use of an

ordinary cream separator excepts that the disc are shorter to provide greater
sediments holding space and also there is only one outlet from the bowl . The
discs are placed in the bowl, one above the other with a gap in between the
discs. Inside the bowl, the space between the outer edge of the discs and inner
bowl`s face is much larger.

When milk is introduced between two adjacent rotating conical discs (in a
stack of several discs) of a centrifuge bowl, it is subjected to a centrifugal
force. This force causes the heavier dirt particles to be thrown out into the
sludge space surrounding the discs where it is collected during the run, while
the comparatively lighter milk continuously flows inward and upward to the
outlet. There is no separation of fat globules (cream) and skim milk in a
clarifier.

STANDARDISATION
Milk from different breeds of cows and buffaloes may vary in its composition.
Hence, to make milk uniform in composition, before supply to the market, it is
standardized by raising or lowering its fat and SNF percentages present in the
milk to a desired level, so as to deliver the milk to consumers as per prescribed
norms of FSSAI.

HOMOGENISATION
Homogenization can be defined as the process in which the fat globules in the
milk are broken down into small enough to prevent the formation of cream
layer.

Homogenizer is a machine which, which disintegrate the fat globules of milk.

In raw milk the diameter of fat particles vary from 0.1µm to 15.0 µm, while a
diameter of about 2µm or less than is required to keep the fat distribution.

The effectiveness of homogenization depends on the braking down of the fat

globules to diameter of less than 2 micron and dispersing the fat evenly
throughout the milk.

In the end milk fat is evenly distributed in the milk and the milk becomes
whiter and thicker. Homogenization also improves palatability of milk and is
easily digestible
PASTEURIZATION

The heating of every particle of milk or milk product to a specific temperature

for a specified period of time without allowing recontamination of that milk or
milk product during the heat treatment process.

Purpose - There are two distinct purposes for the process of milk
pasteurization:

1. Public Health Aspect - to make milk and milk products safe for
human consumption by destroying all bacteria that may be harmful to health
(pathogens)
2. Keeping Quality Aspect - to improve the keeping quality of milk
and milk products. Pasteurization can destroy some undesirable enzymes and
many spoilage bacteria. Shelf life can be 7, 10, 14 or up to 16 days.

The extent of microorganism inactivation depends on the combination of

temperature and holding time. Minimum temperature and time requirements
for milk pasteurization are based on thermal death time studies for the most
heat resistant pathogen found in milk, Coxiella burnettii. Require the
applications of microbiology to appropriate processing determinations. A can
be found here.

To ensure destruction of all pathogenic microorganisms, time and temperature

combinations of the pasteurization process are highly regulated:

CONTINUOUS METHOD

Continuous process method has several advantages over the vat method, the
most important being time and energy saving. For most continuous processing,
a high temperature short time (HTST) pasteurizer is used. The heat treatment is
accomplished using a plate heat exchanger. This piece of equipment consists of
a stack of corrugated stainless steel plates clamped together in a frame. There
are several flow patterns that can be used. Gaskets are used to define the
boundaries of the channels and to prevent leakage. The heating medium can be
vacuum steam or hot water.

RECOMBINATION
Recombination is a process which is used to recombine the butter into the milk.
During the dry session when there are a shortage of milk we can prepare milk
by the process of recombination in this method we inject the butter into milk is
known recombination. We add the butter in to the milk just before the
homogenization process.

 STORE:- White/yellow butter/butter oil is deliver by trucks from store in

20 Kg Carton Box/210 Kg Drum & kept in process Cold store/Heating room.
 MELTING PROCESS:-Melting of yellow/white butter with Butter melter
– 1, 2 &/or 3. Melting of butter oil using direct steam injection in butter oil
drums.
 COLLECTION: Melted butter/Butter oil is pump after filtration into two
butter tanks having capacity of 8KL each.
 DOSING PROCESS: Butter Dosing is fully automatic. Operator has to
select from. DCS - Butter Dosing line, Butter Tank, Quantity, Flow rate, Silo
selection etc.
 FLUSHING OF LINES & TANKS: After emptying of butter tank,
flushing of both the dosing lines and tanks.
 CIP OF LINE & TANKS: Total CIP operation of Butter Storage tanks
and lines is done through DCS screen, CIP 1:2.
 Process Flow Diagram of Recombination

White Butter / Butter oil

White Butter Butter oil

Deep freeze
 -18ºC Store

Cold store
<10ºC Heating room

Production cold
store (<15ºC)

White Butter
Melter / Vats

Filtration

Storage tanks

Pasteurizer( 62ºC)

Raw Milk Silo

1,2,3

RECONSTITUTION

Reconstitution is a process which is used to mix the SMP powder into the milk.
During the dry session when there are a shortage of milk we can prepare milk
by the process of reconstitution in this method we mix the SMP into milk is
known reconstitution. We add the SMP in to the water into the balance tank

DUMPING: Dumping of powder (SMP/WMP) in dumping pit manually.

LOADING: Loading of powder in powder silos is done through roots blower
using compress air.

Unloading System: Unloading of milk powder from powder silo to the tri-
blender is done by gravity and is mixed with water converting it into
reconstituted milk.

OPERATION:-The operation of the loading/unloading process is controlled

through the RCP 1 / RCP 2.

CIP OF RECON TANKS: Total CIP operation of Recon tanks is done through
DCS screen, CIP 1:1.

SMP/WMP IN STORE AIR

PROCESS GODOWN PRE FILTER

LOADING OF SMP/WMP IN
HEPA FILTER
DUMPING PIT

POWDER SILOS
UV IRRADITION

HOPPER

TRIBLENDER

RECON TANK
NANO WATER

FILTRATION AND CHILLING

 STORAGE

CLEANING IN PLACE (CIP)

CLEANING AND SANITIZATION- Cleaning refers to removal of dirt/ soil
from the surface of each machine. Sanitation implies the destruction of all
pathogenic and non-pathogenic microorganisms from equipment surface.

Importance: All dairy equipments should be cleaned and sanitized as milk

provides an excellent medium for the growth of microorganisms from the
equipment surface.

CLEAN IN PLACE: This refers to that system of cleaning and sanitization

which does not require the daily dismantling of the dairy equipments

MERITS OF CIP:

Ensure all equipments receive uniform treatment by eliminating human factor.

Less damage to equipment, saving total cleaned up cost & manpower, reduces
possibility of contamination through human error, improve plant utilization and
appearance.

CIP system in M.D. is fully automated and is regulated by PLC (program logic
control) it has 5 sets of program which includes:

3 sets for CIP Of tankers / silos--- it required 30 min for whole process. Tanker
with recovery tank, reception line, silo, plant dispatch line, etc.

1 set for CIP of pasteurizer. It requires 45 min for whole process

Sequence of solution for CIP cleaning:

 Cold water rinsing

 Hot water rinsing
 Caustic solution (1.23% lye solution)
 Cold water rinsing
 Hot water rinsing
 Acid (0.070%) rising
 Cold water rinsing
 Steam flow

CIP of milk tankers is as follows:

 Premise with the tap water (5 min)

 Hot detergent wash with NaOH solution (5 min)
 Sanitized with hot water at 90°C for 5 min
 Hot air for 3 min.

The various solutions & chemicals are tested for their strength and maintained
accordingly during the process of CIP. Various chemicals purchased should
have the following standards

ULTRA VIOLET PLANT FOR WATER TREATMENT

INLET WATER
TREATMENT

RESERVOIR AERATION MULTI GRADE

CHLORINATION FILTER

STORAGE NANO ACTIVATE IRON REMOVAL

FILTER
TANK MEMBRANE CARBON FILTER
E

OVERHEAD OZONATION
TANK
WHAT IS UV?

 UV is a natural way of purification

 UV is a band of invisible light in the electromagnetic spectrum in the
range of 200nm-400nm wavelengths.
 UV is used to provide bacterial disinfection in water
 There are no known micro organism resistant to UV

The UV process

 The UV lamp emits powerful ultra violet light energy at a wave length of
253.7nm
 Water enters through the inlet of the UV reactor chamber and swirls
around a low pressure mercury vapor lamp protected by a quartz sleeve.
 Vital genetic components contained in micro organism absorb the light
energy. This disrupts the DNA and prevents reproduction, hence killing the
microorganism.

Why UV purification??

UV preferred since it is

 The state of art technology.

 Reliable and effective.
 Safe and easy.
 Quick and convenient
 Face of harmful chemicals
 Cost effective

Capacity of UV plant

 20 KL / hr. with normal UV intensity as 70-120watt/m2

 As per WHO guidelines for proper disinfection a UV dose of 16,000 W-
sec/Cm2 is recombined
 DOCK LABORATORY

The Dock lab. Is considered to be most important parts of the dairy plant as this
is the place where the quality aspects of milk are controlled. The lab is well all
kinds of tests requirement for milk being used in the dairy.

There is receiving platform outside the dock lab, so as to make quick decision
on the acceptability or rejection of milk after the milk is found satisfactory it is
send for weighing on automatic weighing machine, which accurately with an
error of 1.5 Kg payments is done on the basis of fat % and MSNF% of milk
supplied. Then the milk fed to raw milk silos.

TEST CONDUCTED FOR INCOMING MILK AT DOCK LAB

1. Check for cleanliness 9. U Urea test

2. Presence of foreign matter 10. Methylene Blue Reduction (MBRT)
3. Temperature 11. Fat & SNF test
4. Organoleptic evaluation 12. BR reading
5. Clot on boilling (COB) 13. RM value
6. Alcohol test 14. Sugar test
7. Neutralizer test 15. Adulteration test
8. Acidity test 16. Ammonia Compound test
 WORKINF OF DOCK LAB

 Testing for incoming milk: The milk being supplied by the dairy
federation is first checked for presence of various chemicals and physical
parameters of milk. Mother dairy specifies certain limits for these parameters
like acidity of milk should not be more than 1.5% or temperature should not be
more then 7°C
 Testing for adulteration: The milk is checked for possible adulteration
in milk testing for presence of urea commonly added to increases the milk solid
not fat content of milk or presence of artificially added fat
 Testing for proper sanitation: Testing for proper sanitary condition in
which milk is supplied to mother dairy. Mother dairy personal check for proper
sanitary in which milk is being transport by dairy federation in various states.
 Informing the federation representatives: Informing the federation
representatives about the condition in which milk is being transport turns out to
be of poor quality.
 Testing for sanitation of milk tanker: Testing for sanitation of milk
tankers in which milk tanker the milk is being transport from Mother Dairy to
various booths spread all over Delhi and nearby area.
 Testing of milk quality: Testing for quality of milk being supplied by
Mother Dairy after processing
 Testing of milk sample: Testing for quality of milk sample being
supplied to booths.
The tanker operator are instructed to bring back some of milk supplied to the
booths. The quantity specified is about 200 liters. This is done to ensure that
the milk is not contaminated on the booth.

ORGANOLEPTIC EVALUATION
Organoleptic evaluation is define as it is a test by which we can test the milk by
sensory evaluation we can check the quality of milk by color, odor and by test.

CHECK FOR CLEANLINESS

Cleanliness of container is checked and appropriateness of seal is also

checked.

TEMPERATURE
 Temp. of milk is tested and should not be greater than 10 deg Celsius.

FOREIGN MATTER

Milk is taken, filtered and seen for presence of any foreign matter.

CLOT ON BOILING(COB)

Procedure- Take 2ml of milk in a test tube. Boil on a spirit lamp flame.

Result- clots formation in the test tube indicates COB POSITIVE milk & is
unacceptable.

ACIDITY TEST

Procedure- Take 10ml milk in 100ml conical flask. Titrate against N/10
NaOH using 1ml Phenolphthalein as indicator to check Acidity.

Result- acidity above 0.153% is not acceptable.

PRESENCE OF UREA

Procedure - Take 2ml milk in a test tube.Add 2ml DMAB solution and mix the

Contents.

Result- Appearance of yellow color indicates thePresence of urea in the

preparation of milk is unacceptable.

ROSALIC TEST

Procedure - Take 2ml Rosalic acid in a test tube.Add 2ml of milk.

Result- rose red color indicates neutralizer Presence in milk and formation of
flakes Indicates disturbed salt balance. Such milk is unacceptable.

SUGAR TEST
Procedure- Take 3ml of milk in a test tube.Add 5ml dil. HCl
containingResorcinol (0.1gm resorcinol dissolved in 100ml dil. HCl).Mix well
and keep the test tube in boiling water for 5min.

Result- Brick red color formation indicates sugar positive

TEST FOR THE PRESENCE OF FORMALIN

Formalin is poisonous though it can preserved milk for long time 2 to 3

months.

REQUIREMENT:

Conc. Sulphuric acid, milk sample

PROCEDURE:

• Take 10 ml of milk in test tube

• Add 5 ml of conc. Sulphuric acid on the sides of test tube without

shaking.

If a violet or blue ring appears at the intersection of the two layers, then it
shows the presence of formalin.

For determining the quality and nature of ghee (fat)

There are two tests for determining the nature of ghee (fat):

- BR READING TEST

- DETERMINATION OF REICHERT-MEISSL (R.M value)

The main aim of these test are to check whether the milk is derived from the
animal(mainly cow) or from any other source i.e. either made from the
chemical compounds or mixing the milk of other animals (buffalo, goat).

If the animal fat is present than the milk is derived from mulched animal (cow).

If mineral oil or vanaspati ghee is present than the milk is made from the
chemicals.
BR READING TEST
RQUIREMENT- milk, ghee sample, butyrometer.

PROCEDURE-

• Extract ghee from milk sample.

• Put few drops of melted ghee on cleaned prism of butyrometer and

close it gently.

• Allow it to stand for one minute.

• Note down the reading at 400C.

If BR reading comes in the range of (40 to 43) then only milk is accepted
otherwise it is rejected.

If BR reading is higher than (40 to 43) then the milk doesn't contain animal fat.

RESULT- the sample tested gave the BR reading 42.5

After use clean the prism with rectified spirit and tissue paper.

DETERMINATION OF REICHERT-MEISSL VALUE (RM VALUE)

REQUIREMENT- ghee(fat),glycerin, sodium hydroxide, glass beeds,

phenolphthalein, NaOH, dil. Sulphuric acid

PROCEDURE-Weigh accurately 5(+- 0.01) gram filtered oil or fat sample in to

clean, dry 300ml distilling flask.

• Add 20 gram of glycerin and 2ml of conc.sod. Hydroxide(50%)

w/w solution.

• Heat the flask with swirling over flame until completely saponified
and mixture coming perfectly clear.

• Cool the content slightly and add 90 ml of boiling distilled water

which has been boiled for about 15 minutes. If the solution is not clean repeat
the test with fresh sample.
• Add about 0.1 gram of pumice stone or 4-5 glass beads and 50ml
of dil. Sulphuric acid solution.

• Connect the flask to the distillation apparatus and heat very gently
until the liberated fatty acids melt and separate.

• Set the flame so that 110ml of distillate shall be connected with in

19 to 21 minutes.

• When the distillate exactly reaches the 110ml mark on the flask,
remove the flame and quickly replace the flask by 25ml measuring cylinder.
Stopper the graduated flask and without mixing placed it in water bath
maintained at 150c for 10 minutes, so that the 110ml graduated mark is 1cm
below the water bath.

Dry the outside and mix the content gently by inverting the flask 4 or 5 times
without shaking.

• Filter the liquid through a dry, 9cm Whatman no. 4 filter paper.

• Pipette 100ml of the filtrate and add 5 drops of the phenolphthalein

solution.

• Titrate against N/10 NaOH.

CALCULATION-

R.M. VALUE = (A-B)× N×11 OR (A-B)× 1.1

A= value in ml of standard sod. Hydroxide required for the test

B= volume in ml of the standard sodium hydroxide required for the blank

N= normality of standard sodium hydroxide solution

If the RM value is less than the standard RM value then milk is rejected.

DETECTION OF AMMONIUM COMPOUNDS IN MILK

Ammonium compounds are added in milk to increase the lactometer reading.

REQUIREMENT- Nessler’s reagent

PROCEDURE-

• Take 1ml of milk sample in test tube.

• Add 2 ml of Nessler’s reagent.

• Shake the content.

If appearance of orange color with brownish tinge or darker intensity, indicates

presence of ammonium compound otherwise the milk remains in cremish
color.

DETERMINATION OF FAT% AND SNF%

• Amount of fat and SNF (SOLID NOT FAT) can be determined by
using:

- Gerber's method

- Milkoscan

Generally fat % should be- 3.2%

Solid not fat (SNF) should be – 9%

There values are altered by adding adulterants like glucose, urea etc. to make
profit.

GERBER TESTING

This test is useful for determining the value of fat present in milk.

PROCEDURE:

• Add 10 ml Gerber acid( invented by Gerber) in the butyrometer.

• Pipette out 10 ml of milk in the milk pipette whose temperature is

270 c.

• Pour this milk in butyrometer and add 1ml amyl alcohol.

• Put the lock stopper.

• Placed in water bath in inverted condition in Gerber centrifuge
(for 5 minute)

The amount of fat gets separated as it is insoluble. Note the reading.

For SNF-

• Placed the milk at 150c.

• Measure with lactometer.

• Put the lactometer reading in the formula with the value of fat
calculated by Gerber's method.

• Thus calculate the value of SNF.

FORMULA-

• SNF = CLR/4 + (.2 )× FAT + .29

• WHERE CLR IS THE CORRECTIVE LACTOMETER

READING

FAT AND SNF TESTING ON MILKOSCAN

MILKOSCAN is the latest technology machine for scanning of milk and uses
infra red rays to analyze milk for

FAT

PROTEIN

LACTOSE

SNF

TOTAL SOLID

PRINCIPLE-

It is based on the principle of absorbance. When milk is placed, it forms a thin

layer. Then fat absorbs particular wave length same as SNF, protein, total solid
and lactose. The absorbed wave length is converted in to percentage and it will
displayed on the screen.
QUALITY ASSURANCE TEST

1) Moisture %
Using Infrared Moisture Analyzer.

Procedure
i) Switch on the instrument. Light will start blinking in start
key.
ii) Press on/off/zero bar. Screen will display weight. Reset
zero by pressing the re zero bar, the balance is ready for worker.
iii) Set the temperature and time
SMP - 6 min. - 100 C

WMP - 6 min. - 100 C

To set the temperature, press the key showing thermometer and the temperature
will be displayed. The required temperature can be adjusted by pressing key
up or down, then enter for time press the key indicating watch and set the
required time, and then enter.

iv) Open the top of the instrument and spray powder on the pan
evenly distributed till the balance achieves the 5 gm weight of powder and
close the top.
v) Press ‘start’. The balance will show zero. After completion
of time start key will start blinking and the balance will display the percentage
of moisture.

2)Titrable Acidity

Material required: 100 ml beaker, 10 ml pipette, glass rod, and

phenolphthalein indicator, N/10 NaOH
Procedure

Weigh accurately 1 gm of the sample in a 100 ml beaker. Add 10 ml of hot

distilled water and make a solution using a glass rod. Cool to room
temperature. Add 1 ml phenolphthalein indicator and titrate against N/10
NaOH till a faint pink color persists.

Result: - The acidity present as volume of TA% = (NAOH used x 0.9)

3)BUTYROMETER REFRACTOMETER READING AT

40°C
Clean the prism of B.R. Meter with distilled rectified sprit. Place 1-2 drops of
melted butter oil and close the prism.

Maintain the temperature at 40°C with circulating water bath and take the
reading.

Make correction if temperature is not 40°C.

Calculate B.R. reading using the formula: R = R' + K (T' - T)

Where, R = B.R.Reading at 40°C.

R' = Reading at T'°C.

K = Constant 0.55 for butter oil.

T' = Temperature at which reading R' is taken.

T = Specified temperature i.e. 40°C.

Digital Refractometer

Clean the prism of digital refractometer gently. Check the brick value of glass
distilled water at 40°C. It should be zero. Dry the prism properly and put few
drops of melted Butter Oil and take reading in D mode at 40°C. Instrument will
show Refractive Index (R.I). Convert R.I into B.R. reading with the help of
chart given here below. After completion of work, clean the prism with
rectified spirit, glass distilled water by using soft tissue paper. Switch off the
instrument.

4)Determination of Reichert Meissl Value:

The RM value is the number of millilitres of 0.1N sodium hydroxide solution
required to neutralize steam volatile water-soluble fatty acids distilled from 5
gm. of oil / fat under the prescribed conditions. It is a measure of water-soluble
steam volatile fatty acid chiefly butyric and caproic acids present in fat. The fat
is saponified by heating with glycerol, sodium hydroxide and then split by
treatment with 1N sulphuric acid. The volatile acids are immediately steam
distilled. The soluble volatile acids in the distillate are filtered out and
estimated by titration with standard sodium hydroxide.

Butterfat contains mainly butyric acid glycerides. Butyric acid is volatile and
soluble in water.

Procedure:

Weigh accurately 5 + 0.01 gm of sample to 300-ml.-distillation flask. Add 20

gms. of glycerine and 2 ml. of 50 percent sodium hydroxide. Saponify it over a
flame. Cool the content slightly and add 90 ml. of boiling distilled water, which
has been vigorously boiled for about 15 minutes. After mixing, the solution
should be clear. Add 50 ml 1N Sulfuric acid & 0.6-0.7gms pumice stones
grains/glass bids and immediately connect the flask to the distillation
apparatus. Heat gently first and then set the flame so that 110 ml. of distillate
shall be collected in a 110 ml. flask within 19-21 minutes. Keep the water in
the condenser flowing at a sufficient speed to maintain the temperature of the
outgoing water from the condenser between 15-20° C. The beginning of
distillation is to be taken as the moment when the first drop falls from the
condenser in the receiving flask. Keep the 110 ml. flask in water bath
maintained at 15º C for 10 minutes. Take out & mix gently 4-5 times and filter
through Whatman filter paper no.4. Reject the first 2-3 ml of the filtrate and
collect the rest in a dry flask. Pipette out 100 ml and add 5 drops
phenolphthalein solution and titrate against N/10 sodium hydroxide. Run a
blank test without the ghee.

RM = (A-B) x N x 11
A : Volume in ml. of standard sodium hydroxide.

B : Volume in ml. of standard sodium hydroxide required for Blank.

N : Normality of standard hydroxide.

CONCLUSION

Mother dairy is one of the largest liquid milk plants in Asia. It sells more than
28lakh litres of milk per day, out of which approximately 9lakh litres of milk is
sold as bulk vended milk and another 19lakh liters of milk is sold in sachets in
5 different variants i.e. full cream, standardized, toned, double toned, skim
milk across 6 states.

Mother dairy has set up consumer information department where in consumers

are made aware about goodness of milk, various stages of milk processing and
possible adulterants in milk. Mother dairy not only takes care of people’s
health by providing good quality milk and milk products but also cares a lot for
the environment.

 In an effort to conserve fuel, mother dairy utilizes the

abundant solar energy to preheat the water going into the boilers.
 For maintaining ground water level, a rain water harvesting
plant has been installed in the dairy premises.
 There is an effluent treatment plant in which the water used
for cleaning the equipments and tankers is treated before being discharged into
the sewage system.

Strategically located mother dairy managed more than 1000 milk shops across
Delhi and NCR make it convenient for the consumers to pick up their daily
requirement of milk, flavoured milk, butter, dahi, lassi, mouth watering ice
creams etc. mother dairy’s state – of - the – art processing and stringent quality
management system ensure that the consumers get the best quality products
from its large range of products portfolio.