“QUALITY CONTROL OF MILK AND

PREPARATION OF CURD”

Dissertation submitted in partial fulfillment of the requirement for

the award of the degree of

BACHELOR OF SCIENE IN MICROBIOLOGY

Of
Kannur University
By
FAUSIATHUL MIRSANA MAJEED
ST15CMIR07

Under the guidance of

Ms.Reshmi Rajan
Quality Controller, MILMA Kannur Diary

SIR SYED INSTITUTE FOR TECHNICAL STUDIES

(Affiliated to Kannur University)

KARIMBAM (P.O), TALIPARAMBA, KANNUR

2018
 DECLARATION
I, FAUSIATHUL MIRSANA MAJEED, hereby declare that the project entitled “Quality
Control of Milk and Preparation of Curd” has been prepared by me and submitted to
Kannur University in partial fulfilment for the award of Bachelor of Science in
Microbiology, is a record of original work done by me under the supervision of Ms.
ReshmiRajan, Quality Controller, MILMA Kannur Dairy.

I also declare that this project work has not been submitted fully or partially for the award of
any Degree or Diploma, Title for recognition before any authority.

Place: Taliparamba Signature

Date: ST15CMIR07
 ACKNOWLEDGEMENT

I take great pleasure in acknowledging ALMIGHTY for being successful

source of support and strength throughout the completion of my project work.

I would like to take this opportunity to thank Mr. Nizamudheen K.M., Head
of department, Microbiology, Sir Syed Institute, for his constant moral during
the project work.

My heart filling thanks to Ms. Shiji .V, Internal guide in charge for her
continuous support and timely guidance throughout the project period.

My sincere thanks to Ms. PRASHEEJA, Personnel Officer of MILMA

Kannur dairy, for giving me the opportunity to do my project in MILMA
Kannur dairy.

I would like to express my sincere gratitude to Ms. RASHMI RAJAN, Quality

Controller for lending her precious time and guiding us throughout the project
period.

I would also like to express my sincere thanks to Ms. SARIKA.M, Dairy

Chemist, for her continuous support and timely guidance throughout the
project period.

I also extend my gratitude to all staffs, technicians, trainees and other all
workers for their guidance, suggestions and encouragement in the study.

I’m also indebted to Mr. SIVAPRASAD, Biochemist, for his support and
helping hand that he has provided.

Finally, I would like to express my heartfelt gratitude to my parents, teachers

and friends for their blessings forbearance, support and encouragement.

FAUSIATHUL MIRSANA MAJEED

 CONTENTS

CHAPTER PARTICULARS PAGE NO.

1-3
1
INTRODUCTION

4-8
2
REVIEW OF LITERATURE

3 9-11
COMPANY PROFILE

12-21
4
MATERIALS AND METHODS

5 22-30
RESULT AND DISCUSSION

6 31-32
CONCLUSION AND SUMMARY

7 REFERENCES 33

34-36
8 APPENDIX
 LIST OF TABLES AND FIGURES

LIST OF FIGURES:

FIGURE FIGURE NAME PAGE

NO. NO.
22
1 Tube showing clots

2.1 Gerber method (FAT) 23

2.2 Lactometer method (SNF) 23

3 Tubes showing negative and positive phosphatase test 25

4.1 Positive MBRT 25

4.2 Negative MBRT 26

5 Plates of SPC 26

6 Plates of CPC 27

7 Plates for CPC of Curd 28

8 Plates for YMC of Curd 29

LIST OF TABLES:

TABLE TABLE NAME PAGE

NO. NO.
22
1 Result for Clot On Boiling test
2 23
Values of FAT and SNF on different milk samples
3 24
Acidity of milk samples
4 24
Result for creaming index of milk samples
5 24
Result of phosphatase test
6 25
Result of MBRT
7 26
Result of SPC method
8 27
Results of CPC
9 27
Results of selective bacterial count
10 28
Titratable acidity of curd
28
11
Results for CPC of curd
12 Results for YMC of curd 29
 ABBREVIATION

1 AGMARK Agricultural mark

2 ATP Adenosine Triphosphate

3 BAM Bacteriological and analytical method

4 BIS Bureau of Indian Standards

5 BMC Bulk Milk Cooler

6 CC Coliform Count

7 CCP Critical Control Point

8 CFU Colony Forming Unit

9 COB Clot On Boiling

10 CPC Coliform Plate Count

11 CP Control Point

12 FDA Food and Drug Administration

13 FSSAI Food Safety Standard Authority of India

14 HACCP Hazard Analysis and Critical Control Point

15 HMST Horizontal Milk Storage Tank

16 HTM Homogenized Toned Milk

17 HTST High Temperature Short Time

18 HUS Haemolytic Uremic Syndrome

19 ISO Indian Organization for Standardization

20 KCMMF Kerala Cooperative Milk Marketing Federation

21 KLPH Kilo Litre Per Hour

22 LA Lactic Acid
23 LPC Laboratory Pasteurization Count

24 LPD Litre Per Day

25 MBRT Methylene Blue Reduction Test

26 NC Not Clean

27 PBC Primary Biliary Cholangitis

28 PSi Pounds per Square inch

29 RPM Rotation Per Minute

30 SNF Solid Not Fat

31 SPC Standard Plate Count

32 STEC Shiga Toxin Producing E.coli

33 TM Toned Milk

34 UHT Ultra-Heat Treatment

35 YMC Yeast and Mold Count

 OBJECTIVE

 To study the various methods employed in Quality Assurance of a Milk Processing

Company.
 To study the step by step procedure undertaken for the microbial preparation of curd
and its quality assurance.