A

Agro Industrial Attechment (IIA) Programme Report

Towards the partial fulfillment of
The degree of
Bachelor of Science (Honors) – Agriculture
Pacific College of Agriculture, Udaipur, Rajasthan

Submitted by,
Sagar Mal Jajoo, Mayank Parashar, Tushar Saiwal and Rahul
Chaudhary

Submitted To
Rajasthan Co-operative Dairy Fedration Limited, Bhilwara
Under the supervision of
Mrs. Rajendra udawat ( Incharge of F.O., NDDP & NDP)

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INDEX

Name Page No.

Introduction 3
Visit to BMC 4-5
Visit to Saras Plant 6-7
Value Added Products 7-13
of Milk
Visit to Milk testing Lab 14

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About Saras Dairy Bhilwara
Bhilwara Milk Union was established in August, 1972 that registered under
rajasthan co-operative act 1965 with the motto to pay remunerative price to
its milk producers around the year at their door step along with technical input
services such as animal health care, supply of balance cattle feed, supplements
and breed improvement programmes through Artificial Insemination and
Natural Services and to provide quality products to consumer at competitive
price.

It has a Dairy plant handling capacity 2.5 lakh ltrs. per day with the facilities to
pack milk, ghee etc., Its main products are Ghee, Liquid Milk Srikhand, Paneer,
Chhach, Ice-cream etc. Bhilwara Milk Union is an ISO 9001:2008 & IS 15000
(HACCP) certified organisation. This Milk Union is affiliated to Rajasthan Co-
perative Dairy Federation Ltd., Jaipur.

SARAS PRODUCTS -

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 BULK MILK COOLER (BMC)
We started our training from 26 September 2019 in Saras Dairy, Bhilwara.

Firstly We visited to Bulk Milk Cooler (BMC). There we get all the information
about collection of raw milk from farmer, These are the member of dairy that
gives milk to dairy. I visit to BMC meja (Tsl. Mandal)

Daily milk collection is about 400 – 500 L/day.

Capacity of bulk milk cooler is about - 1040 L

Monthly collection of milk 2500 – 3000 L/month

Milking cooling at below the 4°c for safe storage.

PROCEDURE TO COLLECT MILK ON BMC –

 Firstly take sample from the farmer’s milk in a 100 ml cup.

 Take this cup and put it side of Fat testing machine and dip the tube of
machine into milk cup and run the machine.
 Machine show fat content of milk and send data to computer screen.
 Than empty the milk into a big milk jar that is put on weighing machine.

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 Printer gives a slip of data that is handover to that member
 Than empty the milk jaar into milk cooler at low temperature for safe
storage.
 Cleaness and hygiene is must during/before/after milk collection
 Milk is filled in milk tanker for transportation to dairy plant.

RATE CHART OF MILK ON BMC

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 VISIT TO SARAS PROCESSING PLANT –
We visit to saras dairy processing plant and learn about the milk
processing, packaging and value addition products. Milk comes in
tanker and after testing is done milk empty from tanker and it goes
for processing.

Firstly we learn about procedure of milk processing that is mentioned below –

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Different types of milk packaging -

Milk Fat SNF Packet colour

Tond 3.10 % 8.61 % Blue

Dubble Tond 1.6 % 9.06 % Yellow
Standerd 4.6 % 8.6 % Green
Cow milk 4.0 % 8.6 % Pink
Full cream 6.10 % 9.08 % Orange

Skim milk 0.05 % 8.70 %

VALUE ADDED PRODUCTS OF MILK -

MILK POWDER -
Non fat dry milk powder is usually made from fresh pasteurized. Skim milk by
removing about two-thirds of the water under vacuum and there spraying this
concentrated milk into a chamber of hot filtered air. This process produces a
fine powder of very low moisture content, about 3% instant non fat dry milk
disperses readily in cold water. To make the instant product, regular non fat
dry milk is remoistened with steam to induce agglomeration of small particles
into larger, porous particles that are creamy white and free flowing.

Packaging under vacuum or with inert gas increases the stability. The flow
chart of manufacture of milk powder is given:

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MANUFACTURE OF MILK POWDER

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BUTTER

The fat content of butter is generally about 80%. The non-fat components of
butter consist of moisture, milk solids not fat and salt if added. Most of the
butter produced in our country is converted to ghee.

Butter is made from sweet or sour cream. The cream is pasteurized at 62.8°C
for 30 minutes after which it is immediately cooled. Then a culture of desirable
micro-organisms is added. The culture consists of bacteria of two types one of
which ferments lactose producing lactic acid which in turn curdles the milk and
the other principally attacks the citric acid of milk producing volatile acids and
products such as diacetyl which give the desirable flavour and aroma to the
butter. The cream is then allowed to ripen at 21.1 °C for several hours for the
fermentation to take place.

ICE CREAM -
It is a frozen dairy product consisting of whole milk, skim milk, cream, butter,
condensed milk products or dried milk products. Milk fat and milk solids non-
fat constitutes about 60% of the total solids of the ice cream.

Percentage Composition of Ice cream:

Milk fat 12
Milk solids-not-fats 11
Sugar 15
Stabiliser 0.2
Emulsifier 0.2

Essence traces

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10
SHRIKHAND: - Shrikhand is a semi-soft sweetish sour, whole milk product
prepared form lactic fermented curd. The basic ingredient of Shrikhand is
Chakka.

Method of preparation: - The standardized method of preparation consist of

fresh, sweet buffalo milk, which has been standardized to 6% fat, is
pasteurized at 71 for 10 minutes and then cooled to 28-30 . It is then
inoculated @ 1% with lactic culture which is mixed well, and incubated at 28-
30 for 15-16 hours. When the curd has set firmly (acidity 0.7-0.8% lactic), it is
broken and placed in a muslin cloth bag and removed after 8 to 10 hours. Now
the curd get change into a solid mass called Chakka. This Chakka is then mixed
with grinded sugar. Colour and flavour can also be added to obtain the product
known as Shrikhand.

GHEE: - Ghee is a clarified butter fat prepared from cow or buffalo milk.
Method of preparation: - Cream accumulated after few days is usually taken in
a suitable vessel and heated and stirred on a low flame to remove the moisture
contain. After removing moisture contain further heating is stopped then
cooling is done. On cooling, when the residue

CURD – In curd preparation take 600 L milk and add 380 ml jawan and fill in
cup through automatic curd filling machine.

Automatic curd filling machine working –

Putting cup – filling mixture – putting seal – sealing – passing out – cup filling in
box

KHOA
Khoa is a partially dehydrated whole milk product.

Method of preparation: -Milk is cautiously stirred in a circular motion to

prevent scorching. When milk becomes viscous the rate of stirring is increased
to maintain a uniform consistency. The pan is removed from the fire and the
product is worked up with the flattened end of the scraper by alternatively
spreading into thin layers and collecting repeatedly until it retains its shape.
After cooling it becomes solid.

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PRODUCTS OF KHOA – 1) PEDA
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 VISIT TO SARAS MILK TESTING LAB
We also visited to milk testing lab where we learn about different test of milk
to check the quality of milk and safe storage period.

Different tests of milk –

1. Milk sampling

2. Milk sampling microbial testing

3. Clot on boiling (C.O.B.) test

4. Alcohol test

5. Acidity test

6. The lactometer test

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