SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE,

TECHNOLOGY AND SCIENCES

Student ready programme

1.proect assignment
2.in-plant training
3.data interpretation(village survey)

Submitted by: Submitted to:

Chandresh Bajpai Prof. Dr.Gautam Ghosh
17BSCAGH116 DEAN (NAI)SHUATS
B.Sc(Hons.)Agriculture
SEC.-B 7th SEM. Prof. Dr. Devi Singh
Asst. Professor and Chief Coordinator
ELP and Student Ready Programme
 Acknowledgement

The PROJECT opportunity I had with you was a great chance for
learning and professional development. Therefore, I consider
myself as a very lucky individual as I was provided with an
opportunity to be a part of it. I am also grateful for having a chance
to meet so many wonderful people and professionals who led me
though this entrepreneurship period.
We express our sincere gratitude to Prof (Dr.) Gautam Gosh,
Dean, Naini Agricultural Institute (NAI) for his unbounded
support and whole-hearted co-operation towards the satisfactory
completion of this endeavor. It is with great respect and devotion
we place on record our deep sense of gratitude to our coordinator
Prof. (Dr.) Devi Singh, Assistant Professor, Department of
Horticulture.
I perceive as this opportunity as a big milestone in my career
development. I will strive to use gained skills and knowledge in
the best possible way, and I will continue to work on their
improvement, in order to attain desired career objectives. Hope to
continue cooperation with all of you in the future.
 CONTENT

• Project Assignment on Establishment of Dairy Farm

• In-plant training report on Operation and Management in
Milk Processing Unit.
• Village Survey Report and Data Interpretation.
 PROJECT ASSIGNMENT

TOPIC –ESTABLISHMENT OF DAIRY

FARMING

DAIRY FARMING

1. INTRODUCTION:

India derives nearly 33% of the gross Domestic population from agriculture
and has 66% of economically active population, engaged in agriculture. The
share of livestock product is estimated at 21% of total agriculture sector.
The fact that dairying could play a more constructive role in promoting rural
welfare and reducing poverty is being recognised. Milk production alone
involves more than 70 million producers, each raising one or two cows/
buffaloes primarily for milk production. The domesticated water buffalo is
one of the gentlest of all farm animals; hence it can be breaded easily. The
dairy sector offers a good opportunity to entrepreneurs in India. India is a
land of opportunity for those are looking for new and expanding markets.
Growth prospects in the dairy sector are very bright.

Dairy farming provides an excellent opportunity for self-employment of

unemployed youth. It is also an important source of income generation to
small/marginal farmers and agricultural laborers. Since agriculture is mostly
seasonal, there is a possibility of finding employment throughout the year
for many persons through dairy farming.

Entrepreneur must check the following points before starting a dairy farm.

Availability of good quality dairy breed cows in nearby livestock market,

Nearness of the Farm to Veterinary Hospital, Artificial Insemination
Centre/livestock Aid Centers, MPCS Marketing facility of milk and milk
product in the locality, Availability of concentrates ,fodder & medicine in
that locality.

2. PRODUCT & ITS APPLICATION:

Centralized dairy farming as we understand it primarily developed around

villages and cities, Dairy farming has been part of agriculture for thousands
of years. Historically it has been one part of small, diverse farms. In the last
century or so larger farms doing only dairy production has emerged. Large
scale dairy farming is only viable where either a large amount of milk is
required for production of more durable dairy products such as cheese,
butter, etc. or there is a substantial market of people with cash to buy milk,
but no cows of their own. This was the best way. The step by step with
innovation dairy farming is going for automation as from Hand milking,
Vacuum bucket milking, Milking pipeline, Milking parlours, Herringbone
and parallel parlors, Rotary parlors, Automatic milkier take-off, to Fully
automated robotic milking

3. DESIRED QUALIFICATIONS FOR PROMOTER:

Before starting a dairy farm the entrepreneurs/ farmers are advised to

undergo training on dairy farming. They can contact Local Animal
Husbandry Department staffs/Veterinary College/agriculture University etc.
for the purpose. Successful running this project does not require any
specific qualification.

4. INDUSTRY LOOKOUT AND TRENDS

The global dairy sector is currently going through a period of turbulence.

Slowing demand from China, Russia’s trade embargo and the removal of
EU milk quotas, resulted in a period of excess supply and low prices.
Despite this, the long term outlook for the sector remains positive. Rising
populations and changing diets are increasing demand for dairy. As
incomes rise and nations become increasingly urbanised, individuals tend
to receive more of their calories from proteins (including dairy) as
opposed to basic carbohydrates (mostly grains). Global demand for dairy
is expected to increase by 2.5 per cent per annum to 2020, largely driven
by increasing urbanisation and rising incomes in emerging markets.

5. MARKET POTENTIAL AND MARKETING ISSUES, IF ANY:

The Indian Dairy Industry, 80% remains un-organized even today, indicating
the potential that can be tapped by Dairy Companies. Valued at INR 5,000
billion in 2016, 60% of the market comprises liquid and powdered milk,
while value added products such as butter, ghee and curd comprise the
remainder. Highly premiumized products such as branded yogurt, probiotic
dahi, speciality cheeses etc., account for only 5% of the revenue; they
nevertheless, hold the maximum margin potential for dairy industry
companies and tend to be the focal point for private MNCs like Nestle and
Danone. India has always been the largest producer (an estimated 400
million litre per day currently) and consumer of milk in the world. But it
remained a boring market largely because the per capita consumption was
low, and most of the milk was consumed in its basic, liquid form, or at best
as ghee and some butter. Out of the 400 million litres of milk that India
produces per day, 160 million litres per day (48 per cent) is retained by the
producers for their own consumption. The surplus milk that is available for
sale is around 240 million liters per day (52 per cent) and out of that only
70 million litres per day is being used by the organized sector - consisting of
co-operatives such as Amul, Mother Dairy (wholly-owned subsidiary of
NDDB) and Nandini- a brand owned by the Karnataka Cooperative Milk
Producers Federation (KMF), as well as private sector players such as Nestle
and Danone. Over 170 million litres of the surplus milk continues to be with
the unorganised sector, comprising traditional doodhwalas. In value terms,
the Indian milk economy is worth Rs 5 lakh crore, growing at a CAGR of 15-
16 per cent, out of which the organised milk economy is worth Rs 80,000
crore.Dairy development in India has been acknowledged the world over as
one of modern India"s most successful development programme. India is
the second largest milk producing country with anticipated production of
about 78 million tons during 1999-2000. The production of milk products
stood at 3.07 lakh tonnes in 1999-2000. Production of milk powder
including infant milk food has risen to 2.25 lakh tons in 1999-2000, whereas
that of malted food is at 65000 tons. Off late market for milk products is
showing a steady increase.

6. RAW MATERIAL REQUIREMENTS:

The nutritional requirements of cattle are usually divided into maintenance

requirements, which depend on the cow’s weight; and milk production
requirements, which in turn depend on the volume of milk the cow is
producing. The nutritional contents of each available feed are used to
formulate a diet that meets all nutritional needs in the most cost effective
way. Notably, cattle must be fed a diet high in fibre to maintain a proper
environment for the rumen microbes. Farmers typically grow their own
forage for their cattle. Crops grown may include corn, alfalfa, timothy,
wheat, oats, sorghum and clover. These plants are often processed after
harvest to preserve or improve nutrient value and prevent spoiling. Corn,
alfalfa, wheat, oats, and sorghum crops are often anaerobically fermented
to create silage. Many crops such as alfalfa, timothy, oats, and clover are
allowed to dry in the field after cutting before being baled into hay.

7. MANUFACTURING PROCESS:

Modern and well established scientific principles, practices and skills should
be used to obtain maximum economic benefits from dairy farming. Some
of the major norms and conditions are: Care full selection of animals,
feeding of animals, milking, of animals, Milking machines are held in place
automatically by a vacuum system that draws the ambient air pressure
down from 15 to 21 pounds per square inch (100 to 140 kPa) of vacuum.
The vacuum is also used to lift milk vertically through small diameter hoses,
into the receiving can. A milk lift pump draws the milk from the receiving
can through large diameter stainless steel piping, through the plate cooler,
then into a refrigerated bulk tank. Milk is extracted from the cow's udder
by flexible rubber sheaths known as liners or inflations that are surrounded
by a rigid air chamber. A pulsating flow of ambient air and vacuum is applied
to the inflation's air chamber during the milking process. When ambient air
is allowed to enter the chamber, the vacuum inside the inflation causes the
inflation to collapse around the cow's teat, squeezing the milk out of teat
in a similar fashion as a baby calf's mouth massaging the teat. When the
vacuum is reapplied in the chamber the flexible rubber inflation relaxes and
opens up, preparing for the next squeezing cycle. It takes the average cow
three to five minutes to give her milk.
Some cows are faster or slower. Slow-milking cows may take up to fifteen
minutes to let down all their milk.
Though milking speed is not related to the quality of milk produced by the
cow, it does impact the management of the milking process. Because most
milkers milk cattle in groups, the milker can only process a group of cows
at the speed of the slowest-milking cow. For this reason, many farmers will
group slow-milking cows so as not to stress the faster milking cows. The
extracted milk passes through a strainer and plate heat exchangers before
entering the tank, where it can be stored safely for a few days at
approximately 40 °F (4 °C). At pre-arranged times, a milk truck arrives and
pumps the milk from the tank for transport to a dairy factory where it will
be pasteurized and processed into many products. The frequency of pick
up depends and the production and storage capacity of the dairy; large
dairies will have milk pick-ups once per day.

LAND AND BUILDING: Availability of 2 acre of irrigated land is prerequisite

for the project. Housing for cows: Floor – Pucca, strong concrete cemented,
impervious to moisture, and have slope 1 in 60 towards gutter. Plinth
should be 2ft. higher than ground Walls-3ft. high lengthwise brick wall on
sides, End wall should be solid made of bricks. Roof– 14-16ft. high at the
center and 8ft. high on the side wall .There should be hang over
3ft beyond wall to prevent rain water from entering cow shade. Roof
should be of asbestos, cement asbestos, or tile. Thatched roof can replace
asbestos in low cost housing.

TAIL TO TAIL SYSTEM OF HOUSING

ITEMS LENGTH IN METER
MANGER 0.6M
STANDING PLACE 1.5M
GUTTER 0.4M
FEEDING PASSAGE 1.2M ON BOTH SIDE
MILKING PLACE 1.2M

8. MANPOWER REQUIREMENT:
The enterprise requires 3 employees as detailed below:
Sr. Designation Of Salary Mont Num
No. Employees Per hly ber
Per Year- Year- Year Year-4 Year-
Perso Salary
Variable Labor: Annu 1 2 -3 5
n ₹
1 Production 18,00 0
m 0 0 0 0 0
Workers
2 Operators
Manager 12,00
0 12000 1 1 1 1 1
3 Helpers 10,00
0 10000 1 1 1 1 1
0 22000 2 2 2 2 2
1 Fixed Staff:
2 Admin Manager 15,00 15000 1 1 1 1 1
3 Accounts/Stores 12,50
0 0 0 0 0 0 0
Office Boy
Assistant 9,000
0 0 0 0 0 0 0
Sub-Total 15000 1 1 1 1 1
Total 37000 3 3 3 3 3

9. IMPLEMENTATION SCHEDULE:
The project can be implemented in 4 months’ time as detailed below:
Sr. Activity Time
1
No. Acquisition of premises 2.00
Required
2 Construction (if applicable) 2.50
3 Procurement & installation of Plant & (in
2.50
4 Arrangement
Machinery of Finance 1.00
months)
5 Recruitment of required manpower 1.00
Total time required (some activities shall 4.00
run concurrently)

10. COST OF PROJECT:

Sr.
Particulars ₹ in Lacs
No.
1 Land 0.00
2 Building 4.50
3 Plant & Machinery 3.50
Furniture, other Misc
4 0.50
Equipments
 Other Assets including
5 Preliminary / Pre-operative 0.53
expenses
6 Margin for Working Capital 1.62
Total 10.65

Additional Expenses for this project as listed below. These are optional, and
promoter can select it according to the requirement of the project.
Cow shed for 10 cows 40sq.ft/cow @250/sq.ft 100000
Calf pen for 10 calves 20 sq.ft./calf @250/sq.ft. 50000
Cost of 10CB cows with average 10 liter milk 300000
Cost
yield of transportation
/day @30000 @Rs1000/ cow 10000
Cost of one chaff cutter with 2 HP motor 25000
Cost of dairy appliances @ 1000/cow 10000
Cost of electrification with five ceiling fans 23000
Cost of one single bucket milking machine 27000
Total 545000

11. MEANS OF FINANCE:

Bank term loans are assumed @ 75% of fixed assets. The proposed funding
pattern is as under:
Sr. ₹ in
Particulars
No. Lacs
1 Promoter's contribution 2.66
2 Bank Finance 7.99
Total 10.65

(a)COST OF PRODUCTION

Type of Animal Indigenous Milch

breed /CB
No. of Animals 10
Cost of Animal (Rs./animal) 30000/cow
Average Milk Yield (litre/day) 10
Floor space (sqft) per adult 40
animal
Floor space (sqft) per calf 20
Cost of construction per sqft 250
(Rs.)
Cost of equipment per animal 1000
(Rs.)
Cost of fodder cultivation 5000
(Rs./acre/season)
Insurance premium (% per 5
annum)
Veterinary aid/animal/ year 1000
(Rs.)
Cost of concentrate feed 12
(Rs./kg)
Cost of dry fodder (Rs./kg) 2
Rate of interest (%) 12
Repayment period (years) 6
Selling price of milk/litre 27
(Rs./kg)
Sale price of gunny bags 10
(Rs. per bag)
Lactation days 280
Dry days 150

12. WORKING CAPITAL CALCULATION:

The project requires working capital of ₹ lacs as detailed below:

Sr. Gross Margin Margin Bank
Particulars
No. Amt % Amt Finance
1 Inventories 0.81 0.25 0.20 0.61
 2 Receivables 0.41 0.25 0.10 0.30
3 Overheads 0.41 100% 0.41 0.00
4 Creditors - 0.00 0.00
Total 1.62 0.71 0.91

13. LIST OF MACHINARY REQUIRD

Machines Number of
machines
Milking Equipment 4 Cluster Can 1
1 Tractor 1
1 Trailers/Trolley/Attachments 1
1 Loader for Tractor 1
1 Green Fodder Chaff Cutter with Motor 1
(10HP)
Feed Grinder with Motor (optional) 1
Mist Cooling System 1
Semen Container with Accessories 1
Milk Cans 40 Liter 10
Generator 7.5 KVA 1
Bore well With Motor 1
Ropes, chains, tagging equipments, water
pipes etc.
All the machines and equipments are available from local manufacturers.
The entrepreneur needs to ensure proper selection of product mix and
proper type of machines and tooling to have modern and flexible designs.
It may be worthwhile to look at reconditioned imported machines, dies
and tooling. Some of the machinery and dies and tooling suppliers are
listed here below:

1. Flour Tech Engineers Private Limited

Plot No. 182, Sector 24,
Faridabad - 121005,
Haryana, India

2. P Square Technologies
3, Swami Mahal,
Gurunanak Nagar,
Off. Shankarsheth Road Bhavani Peth,
Pune - 411002,
Maharashtra, India

3. Ricon Engineers
10 To 13, Bhagwati Estate,
Near Amraiwadi Torrent Power,
Behind Uttam Dairy,
Rakhial, Ahmedabad - 380023,
Gujarat, India

4. Kamdhenu Agro Machinery

Plot No. 6, Near Power House,
Wathoda Road Wathoda,
Nagpur - 440035,
Maharashtra, India

14. PROFITABILITY CALCULATIONS:

CASH FLOW 1 2 3 4 5
ANALYSIS.
Feeding during 20335 19090 17430 17430 19090
lactation period 0 0 0 0 0
vide yearly
lactation days and
feed cost as per
chart
Feeding during 39100 44200 51000 51000 44200
dry period vide
dry days and feed
cost as per feed
chart enclosed
Medicine vaccine 10000 10000 10000 10000 10000
veterinary aid
Insurance @5% of 15000 15000 15000 15000 15000
animal cost /year
Cost of fodder 50000 50000 50000 50000 50000
cultivation
Cost of labour 60000 60000 60000 60000 60000
other 10000 10000 10000 10000 10000
miscellaneous
expenditure
Total 38745 38010 37030 37030 38010
0 0 0 0 0
INCOME
Sale of milk 66150 62100 56700 56700 62100
@Rs.27/liter 0 0 0 0 0
during lactation
days with average
milk yield
/cow liter/day
Sale of gunny 2300 2250 2100 2100 2200
bags
 Sr. Year Year Year Year Year
Particulars UOM
No. -1 -2 -3 -4 -5
Capacity 100
1 % 60% 70% 80% 90%
Utilization %
₹. In
2 Sales 4.87 5.68 6.50 7.31 8.12
Lacs
Raw Materials &
₹. In
3 Other direct 2.20 2.57 2.94 3.30 3.67
Lacs
inputs
₹. In
4 Gross Margin 2.67 3.11 3.56 4.00 4.45
Lacs
Overheads ₹. In
5 1.54 1.63 1.82 1.88 1.92
except interest Lacs
₹. In
6 Interest @ 10 % 0.80 0.80 0.53 0.40 0.32
Lacs
Depreciation @ ₹. In
7 2.45 1.75 1.23 0.88 0.79
30 % Lacs
Net Profit before ₹. In
8 -2.12 -1.07 -0.02 0.85 1.42
tax Lacs

The basis of profitability calculation:

This unit will have 28,000 Liter/Annum capacity. The growth of selling
capacity will be increased 10% per year. (This is assumed by various
analysis and study, it can be increased according to the selling strategy.)

Energy Costs are considered at Rs 7 per Kwh and fuel cost is considered at
Rs. 65 per litre. The depreciation of plant is taken at 10-12 % and Interest
costs are taken at 14 -15 % depending on type of industry.

15. BREAK-EVEN ANALYSIS:

The project shall reach cash break-even at 50.35% of projected capacity as
detailed below:

Sr.
Particulars UOM Value
No.
1 Sales at full capacity ₹. In Lacs 8.12
2 Variable costs ₹. In Lacs 3.67
Fixed costs incl.
3 ₹. In Lacs 2.24
interest
BEP = FC/(SR-VC) x % of 50.35
4
100 = capacity %

16. STATUTORY / GOVERNMENT APPROVALS

The Ministry of Food Processing Industries has been operating several plan
schemes for the development of processed food sector in the country
during the 10th Plan. One of the schemes relates to the Technology Up-
gradation/ Establishment/ Modernisation of food processing industries.
The Indian food processing industry is regulated by several laws which
govern the aspects of sanitation, licensing and other necessary permits that
are required to start up and run a food business. The legislation that dealt
with food safety in India was the Prevention of Food Adulteration Act, 1954
(hereinafter referred to as "PFA"). The PFA had been in place for over five
decades and there was a need for change due to varied reasons which
include the changing requirements of our food industry. The act brought
into force in place of the PFA is the Food Safety and Standards Act, 2006
(hereinafter referred to as "FSSA") that overrides all other food related laws.
FSSA initiates harmonization of India's food regulations as per international
standards. It establishes a new national regulatory body, the Food Safety
and Standards Authority of India (hereinafter referred to as "FSSAI"), to
develop science based standards for food and to regulate and monitor the
manufacture, processing, storage, distribution, sale and import of food so
as to ensure the availability of safe and wholesome food for human
consumption. Entrepreneur may contact State Pollution Control Board
where ever it is applicable.
All food imports will therefore be subject to the provisions of the FSSA
and rules and regulations which as notified by the Government on 5th of
August 2011 will be applicable.
Key Regulations of FSSA

A. Packaging and Labelling

B. Signage and Customer Notices
C. Licensing Registration and Health and Sanitary Permits

Backward Linkage:
▪ Integrated Pack-house(s) (with mechanized sorting & grading line/
packing line/ waxing line/ staging cold rooms/cold storage, etc.)
▪ Pre Cooling Unit(s)/ Chillers
▪ Reefer boats
▪ Machinery & equipment for minimal processing and/or value
addition such as cutting, dicing, slicing, pickling, drying, pulping,
canning, waxing, etc.
▪ Machinery & equipment for packing/ packaging.

Forward Linkage:
▪ Retail chain of outlets including facilities such as frozen storage/
deep freezers/ refrigerated display cabinets/cold room/ chillers/
packing/ packaging, etc.
▪ Distribution centre associated with the retail chain of outlets with
facilities like cold room/ cold storage/ ripening chamber.

18. TRAINING CENTERS AND COURSES

There are few specialised Institutes provide degree certification in Food

Technology, few most famous and authenticate Institutions are as follows:
1. Anand Agricultural University,
Anand – 388110, Gujarat – INDIA

2. Junagadh Agricultural University

Junagadh University, Junagadh, Gujarat – 362015
Gujarat – INDIA

3. Dairy Science College

KVAFSU Regional Campus, Bellary Rd,
Hebbal, Bengaluru,
Karnataka – 560024
 IN PLANT TRAINING
Operation And Management in Milk
Processing Unit

Sitapur Milk & Foods Privated Ltd. Raseora, SITAPUR (261001)

 ACKNOWLEDGEMENT

It was an honor and privilege to complete our in plant training at SITAPUR

MILK AND FOODS PVT. LTD.
This is to acknowledge to something about the those people who have
cooperated us to reach at the edge of our training work.
I am grateful to respected Mr. Ashlendra Tripathi (Founder &
Director), Mr. Mohit(Plant Incharge) for providing us an opportunity to
undergo my 20 days in plant training at Sitapur Milk and Foods Pvt. Ltd.
I would like to express my special thanks of gratitude to Prof. (Dr.)
Gautam Ghosh Sir (Dean NAI) as well as Prof. Dr. Devi Singh Sir
(Chief Coordinator, Student READY Program) who gave me golden
opportunity to do this training. With this I will learn many new things
which can help me later in future.
 INTRODUCTION

Milk is a whole , fresh, clean, lacteal, secretion obtained from complete

milking of one or more healthy

Animals excluding that obtained with 15 days before calving of 5 days

after calving. It should prescribed percentage of milk fat and S.N.F.

TYPES OF MILK

Sterilized Milk

Skimmed Milk Double Tonned Milk

Raw Milk

Flavoured Milk
Recombined Milk

Standard Milk

Types of Milk available in the market-

1. Full Cream Milk fat(6.0%) S.N.F.(9.0%)

2. Double Tonned Milk fat(1.5%) S.N.F.(9.0%)
3. Tonned Milk fat(8.0%) S.N.F.(8.5%)
 4. Skimmed Milk fat (not more than 0.5%) S.N.F.(8.7 %)

PROCESSING SECTION

RAW MILK RECEPTION DOCK

Reception Dock is the very first Department of any dairy where milk is
unloaded and simultaneously tested.

Flow chart of processing

Unloading of cans

Chains conveyor

Removal of cans
Physical inspection & Organoleptic grading

Transfer of milk to Dump Tank(12-16)

Filter

Weighing

Chilling

Raw milk collection tank

Pasteurization(80°c/15 s)

Standardization

Processed Milk Silo

Sent to different Product section Milk pouch

Packaging machine
 LIQUID MILK PACKAGING SECTION

Pouch packaging section deals with packing of market milk into pouches.

OPERATION
 The milk for packaging first comes to horizontal milk storage tank
and then to overhead tank and then to overhead tank of packaging
machine. The packaging material moves continuously in a strip, the film
get folded longitudinally. Firstly, vertical sealing occurs, as continuous
cylinder moves downwards transverse heat seals are made by jaws which
have the effect of closing the bottom of the pouch, so that the measured
volume of milk is filled into the space above the seal. The pouch, so that
the measured volume of milk is filled into the space above the seal. The
Pouches after packaging are filled in crates. The crates are placed in a
continuously moving chain conveyor which directly goes the cold room
through a hatch door.

The cold room has an air lock system with refrigerant flowing through it. It
ensures the temperature of storage always bellows 4°c. from here, the
pouches are directly dispatched to market.

During continuous packing operations weight checking, sealing, integrity,

printing details and various packaging tests like drop test, squeeze test are
conducted.

FLOW CHART OF MILK POUCHING MACHINE

Milk

Milk Storage tank

Overhead Tank of packing Machine

Milk in demanded pouches pouches

Reprocessing creates
 Cold room

Dispatch

QUALIY CONTROL

LABORATORY

Quality assurance department in the dairy plant has to perform

multifarious activities and keep track of different aspect of different from
the dairy to laboratories all the raw materials, ingredients, products in
progress, finished product as well as packaging material, ingredients,
products in progress, finished product as well as packaging material are
tested for their physical, chemical and microbiological quality to maintain
hygienic condition in the production area.
Various tests are performed to check the chemical and microbiological
quality of milk like ACIDITY TEST, C.O.B. TEST, SNF & T.S TEST, ALCOHOL
TEST etc .

ORGANOLEPTIC TEST

• Judging the quality by its taste and smell by laboratory person

• Look for extraneous matters
• Smell the container of milk immediately after opening the lid of
tanker
• Color of milk should be normal (if abnormal color observed than it
shall be rejected)
• Taste of milk should be good and normal

ACIDITY TEST

APPARATUS

1. 10 ml china Dish/beaker.
2. 1 ml, 10 ml graduated pipette.
3. 10 ml graduated burette, 25 ml burette.

REAGENTS

1. Phenol – phthalein indicator

2. 0.1 N NaOH solution.

Procedure

1. Take 10 ml milk in china Dish/beaker.

2. Add 1 ml phenol-phthalein indicator.
3. Titrate the milk against 0.1 N NaOH solution.
4. Note the end point till light pink color appears.
INFERENCE

1. Acidity % as Lactic Acid=9An/W

A= Volume of alkali used
N=Normality of alkali used
W= Volume of milk taken for titration

FATTEST

APPARATUS

1. Butyrometer 0-10% scale

2. Pipette 10.75 ml +/- 0.03 ml
3. Butyrometer stand
4. Tilt measures of 1 ml & 10 ml capacity
5. Stoppers for butyrometer
6. Centrifuge machine

REAGENTS

1 H₂SO₄

2 Iso -amyl alcohoi

PROCEDURE

1)Take 10 ml H₂SO₄, in a butyrometer. Warm milk to 27°C

2) Add 10.75 ml milk with the graduated milk pipette
3) Add 1 mL Iso-amyl alcohal.
4) Adjust the volume with distilled water
5) Stopper the butyrometer and shake well
6) Centrifuge in centrifuge machine for 5 minutes
INFERENCE

1. Record the fat% in milk as the direct reading on Butyrometer

scale.

OBJECTIVE: Determination of %FAT of milk Products

 REQUIREMENT:

1) Butyrometer 0-10% scale

2) Pipette 10.75 ml ± 0.03 ml

3) Butyrometer stand

4) Tilt measures of 1 ml & 10 mi ca[acity

5) Stoppers for butyrameter

6) Centrifuge machine

PROCEDURE

1) Use the 10mL acid pipette to transfer 10 ml of sulphuric acid in

the butyrmeter
2) Take 2gm product and mix well in 10 ml distiled water
3) Deliver the sample into butyrometer
4) Add 1 mL of Iso-amyl alcohol using he 1ml pipette.
5) Adjust the volume with distilled water
6) Stopper the butyrometer and shake well so that no particles could
be left unmixed to be seen.
7) Centrifuge in centrifuge machine for 5 minutes

RESULT

Fat% is calculated as

Fat% 11.25x butyrometer reading/2

SUGAR TEST

APPARATUS

1. Test tube 18x150 mm.

2. 1mL, 10mL graduated pipette

REAGENTS

Sugar reagents
PROCEDURE

1. Take 1mL milk

2. Add 1mL sugar reagent.
3. Place in boiling water for 3-minutes.

RESULT

Red color shows sugar has been added

NEUTRALIZERS TEST

Objective:

To detect the presence of any bases

Theory:

Neutralizers are the chemical compounds that neutralize the acidity

Prohibited neutralizers like hydrated lime, sodium hydroxide, sodium
carbonate, or sodium bicarbonate are added to milk to prevent
spillage. Due to addition of neutralizers excess acidity of milk is
neutralized that prevent the spoilage of milk .

MATERIALS REQUIRED

Test tubes

Milk samples

Neutralizer reagent

PROCEDURE

2mL milk sample were taken in two test tube in which one with sodium
bicarbonate Add 2mL neutralizers reagent and mix well.
 Manually 2mL alcohol is added in 2mL milk followed by 1 drop of 1%
Rosolic acid alcoholic solution

RESULT

Pinkish red colour of test tube show the milk is adultered with sodium
carbonate/sodium bicarbonate that unfit for human consumption.

DETERMIINATION OF ADULTERATION TEST DULTERATION MILKI TEST

a. Urea test:
Reagent used- Sodium hypochlorite 2%, sodium hydroxide2i, phenol
solution5 %, buffer solution containing sodium acetate and acetic acid
in 1I ratio
Procedure- Take 5ml in conical flak of 50ml rapacity Add 5ml buffer
add boil it for 3 minutes on water bath. Filter through what man no.
42 filter paper Take 1ml of filtrate in tube and add 1ml sodium
hydroxide solution and 0.5ml sodium hypochlorite solution and mix
Add 0.5 phenol solution if color appears, it shows mixture of urea in
milk There will be no color in pure milk

b. Starch test:
Add Tittle iodine solution in milk. Milk containing starch will show
violet color
c. Soda test:
test tube and add 5 ml alcohol followed by 4-5 Take 5 ml of milk in
drops of Rosalie acid. If the color of milk changes to pinkish red, then
it is inferred that the milk is adulterated with sodium carbonate
sodium bicarbonate and hence unfit for human consumption this test
will be effective only if the neutralizers are present in milk If the added
neutralizers are nullified by the developed, acidity, then this test will
be negative In that case. the alkaline condition of the milk for the
presence of soda ash has to be estimated
d. Detergent test:
Detergent increase the fat value and mask adulteration with water with
ditto health hazards. Take 2.0 ml of milk in a test tube and add 1.0 ml
of O.025% methylene blue solution in water. Mix the contents and add
 5.0 ml of chloroform a pink color will appear. If NAOH is present a deep
rose red color will appear and shake the contents vigorously. Keep the
tubes undisturbed for 15 min or centrifuge the contents for 10 min. and
observe the color in lower layer Intense blue color in lower layer
indicate the presence of detergent.

Result

Pinksh red colour of test tube show the milk is adultered with sodium
carbonate/sodium bicarbonate that unfit for human consumption

PRODUCT SECTION
Product Section of SHYAM is appreciably rich and variety indigenous dairy products
are manufactured to the fact that plant area is not that sufficient as compared
member and quantity of manufactured

Plain Dahi / Misti Dahi

Ingredient

1. Standardized Raw milk (3.5% fat 11% SNF)

2. Thermophile culture
3. Packaging Cups

Production process
1. Raw and standardized milk were heated to 95 in the large
heating cattle
2. After heating milk temperature were bring down co 45 to add the culture
and it stirred properly for complete mixing of culture into the heated and
standardized milk
3. ½ mL of culture add into milk for 1 liter of milk The culture get prepared
into distilled water
4. After mixing the milk transferred from the cattle to filling machine for filling
the cups
5. After filling and sealing the dahi cups for incubation each batch get
transferred into the incubation room at 42 ± 12
6. After 3 1/2 hours cups get tested to observe the status of products whether
it is ready for the sell or not.
7. Acidity of product should be 54 %
8. After testing the batch of Dahi transferred into cold room at temperature 3
to 4
9. Now the cups packed into the paper cartons.

GHEE SECTION
The dairy has a well laid out Ghee section which consists of facilities for
melting white butter sour cream or curd churning for ghee manufacturing
 Ghee is manufactured mainly by Pre Stratification method The production
capacity of Ghee section is 2,000 kg/day butter received from Butter section
is melted a 76C in a butter melting vat fueled by coal It is left h an hour for
separation of fat layer The melted butter is further heated to 78 80°C for Pre
Stratification are allowed to settle for 2 hours The buttermilk separated is
drained out from bottom of the tank and is pumped finally for mixing milk
The melted fat is then pumped to Ghee kettle where it is heated to 115-
117°C for about 45 minutes Ghee is allowed to settle clarified. After
clarification, Ghee is filled in cans and transferred to thee packaging section
Ghee is then transferred Ghee overhead tank cans packing is done in form
fill seal machine or brick packaging machine. The packaging temperature of
Ghee is 4D 45%C hilled water is added to the serum obtained and churned
to recover fat.

FLOW DIAGRAM FOR GHEE MANUFACTURING

Cream
↓
Churning
↓
Melting vat
↓
Pre stratification
↓
Ghee kettle
↓
Filtration
↓
Clarification
↓
Settling in storage tank
↓
Balance tank
↓
Packaging line (40°C)

Variety of Ghee:- Premium Tin Packed

Gold

SKIM MILK POWDER (SMP) SECTION

Skim milk powder is by far the most common type of milk powder obtained
by removing water from pasteurized skimmed milk Skim milk powder Is
obtained by spray drying of fresh pasteurized skimmed milk. It is light,
 healthy and 99% fat free. The light cream cc or, lump free milk powder has
a pleasant flavor and it is dean in taste.
It contain 5% or less moisture(by weight) and a minimum milk protein
content of 34%

FLOW DIAGRAM MAKING SMP-

Milk
↓
Cooling 5°c
↓
Preheating (35°c)
↓
Sepration
↓
Pasteurization
↓
Heating(71°c for 15 sec)
↓
Condensing
↓
Reheating(63°c)
↓
Filteration
↓
Pumping(300psi)
↓
Spray drying(85°c outlet air)
↓
Cooling

Sifting

Packaging

↓
Storage(room temp.)

Variety of SMP:
1. Gold
 2. Select
3. Premium
4. WMP(loose)

INDEGENOUS PRODUCT
PLAIN CURD:
Dahi or curd is the product obtained from pasteurized or otherwise, by a
harmless lactic acid or other bacteria culture, Dahi may contain additional cane
sugur It should have the same % of aft and SNF as the milk from which it is
prepared.

Composition of Dahi

Fat Protein Lactose Ash Lactic Acid Water

5-8 3.2-3.4 4.6-5.2 0.70-0.72 0.05-0.11 85-88

1. Homogenised whole or low-fat milk

↓
2. Addition of skim milk powder
↓

3. Heat treatment 80°C-90 held for 30-60 min

↓
4. Cooled to 40-45°C
↓
5. Culture added (2%) at 40-45°C
↓

6. Incubation at 43°C
↓

7. Fermentation stopped by cooling to 4°C

↓

8. Addition of fruit and sugar

↓

9. Packaging

↓
10. Storage at 4°C
PANEER:
Paneer is a citric or lactic acid coagulated milk product obtained from buffalo
or cow or mixed milk by precipitation.
Composition of Paneer
Moisture % Total solids % Fat % PH

54.7 45.3 26.0 6.0

Flow chart for paneer

Pasteurized milk
↓
Heating up to 80°c
↓
Cooling up to 75°c
↓
Addition of citric acid solution (1%) With constant stirring
↓
Coagulation of milk
↓
Draining of whey
↓
Putting in mould & pressing of paneer for 10-15 min
↓
Cooling in chilled water (4-5 hrs)
↓
Cutting & packaging
↓
Storage in deep freezers (below-14°c)

C.I.P. Procedure For Different Sections:

RMRD Section:
The closed pipelines/system is passed with ho t water of minimum 85°C
temperature before start of day's production or after the end of the day's
production to remove the product. After hot water rinsing, caustic soda of
70 ms of conductivity and temp, is 75°C is circulated through the pipeline
for 10- 30 minutes.
The pipeline /system is rinsed with hot water of minim um temp. 85°C
For pasteurizer and homogenizer, after each run an acid wash at
conductivity of 40 ms at temp 70°C is given which is followed by a hot water
rinse. Wherever necessary and required a final flushing is done by
ionosphere or any other sanitizing solution
Powder Section:
For Caustic C.I.P:
After flushing of milk completed 100 kg of caustic 40%) is added to
evaporator Tank and evaporator is taken in circulation for 45 min. Vacuums
pump stopped and temp, at VS.I, is adjusted to 80-85°C by adjusting the
steam pressure at T.V Caustic is circulated for 45 minutes After 45 minutes
caustic is drained and evaporated is flushed by using water
Ghee Section:
Hot water is circulated through cream tank, Para flow silo's flow plate at 85
OC for minimum 5 minutes After flushing with hot water, caustic (1.5% ) is
circulated through cream tank, Para flow, and silo's flow plate for 10
minutes at 75°C temperature.
After flushing with caustic completed, Hot water at 85 C is again circulated
though cream-tank, Para flow, and silo's flow plate.

EFFLUENT TREATMENT PLANT

Wastewater generated from dairy industry contain organic solid
due to its dilute and concentrated discharge nature. The following
ways from which wastewater is generated
1) Washing and cleaning out product remaining in tanks, tankers,
cans pi systems and other equipment's which are used for
processing.
2) Spillage from leakages, overflow of cans and careless handling
by worker.
3) Container leakages.
4) Wastewater generation from processing unit cleaning activities.
5) Spilled products by-products like whey.
 Effluent treatment plant system was designed to handle and treat
wastewater having high organic content and suspended solids

CONCLUSION
Milk processing is destiny to provide the consumer with a wholesome,
nutritious and safe product. The production of quality milk and milk
products beings on the form and continues through further handling,
processing and distribution. Milk processing ass destruction of human
pathogens the maintenance of product s quality without significant loss of
flavor, appearance, physical &nutritive properties & the organism which
may produce unsatisfactory products. Total quality, management is
successfully applied as a combination of quality & management tools
destined to increase the company businesses & reduce losses The
company has no problems with bacteria& incident with positive tests. It is
facing consumer's complainant very rarely, meaning that the milk quality
is assured along the milk chain from farm get to final dairy products.
Production of quality milk is the concern of dairy farmers, state regulatory
departments, milk& milk product processer, retail, distributer (super
market)& consumer of dairy products.
Photo Gallery:
 3. Data Interpretation
Village Survey
Rural Agriculture and Entrepreneurship Development
Program
[VENUE: UNCHADEEH,CHITRAKOOT]
 ACKNOWLEDGEMENT
The opportunity I had with you was a great chance for learning and
professional development. Therefore, I consider myself as a very lucky
individual as I was provided with an opportunity to be a part of it. I am also
grateful for having a chance to meet so many wonderful people and
professionals who led me though this entrepreneurship period. We express
our sincere gratitude to Prof (Dr.) Gautam Gosh, Dean, Naini Agricultural
Institute (NAI) for his unbounded support and whole-hearted co-operation
towards the satisfactory completion of this endeavor. It is with great
respect and devotion we place on record our deep sense of gratitude to our
coordinator Prof. (Dr.) Devi Singh, Assistant Professor
I am grateful to respected Mrs. Urmila Devi (Gram Pradhan) for
providing us an opportunity to undergo my 30 days visit to the village and
providing me all the help they could in providing all the information.
 Village Overview:
1. Name of village: UNCHADEEH
2. Block/Tehsil: MANIKPUR
3. District: CHITRAKOOT
4. Nearby Services:
a) Primary/Middle School: Govt. School- 0 km.
b) High School/ Higher Secondary/College: Pandit DeenDayal Upadhyay
Rajkiya Inter College,Unchadeeh,Chitrakoot,UP
c) Post Office: - Unchadeeh, 0 km
d) Mandi: - Manikpur Mandi
e) Railway Station: Panhai (Avilable within 1-2 km).
f) Bus Stand: Avilable within 11- 13 km
h) Krishi Vigyan Kendra: KVK, Ganivan, Chitrakoot– 45kms.
5. No. Of houses: 931
6. Population: 5,484
7. Male- female ratio:2922:2562
8. Elevation / Altitude: 252 meters. Above Seal level
9. Hospital: Prathmik Swasthya Kendra Unchadeeh

Telephone Code / Std Code: 05198

Assembly constituency : Manikpur assembly constituency

Assembly MLA : Anand Shukla
Lok Sabha constituency : Banda parliamentary constituency
Parliament MP : R.K. SINGH PATEL
Pin Code : 210208
Soil type: Sandy loamy ,clayey

About Pradhan:
a) Name: Urmila Devi
a) Education status: 5th pass
b) Caste: Scheduled Tribe

About Village:
According to Census 2011 information the location code or village code of
Unchadeeh village is 155891. Unchadeeh village is located in Manikpur
Tehsil of Chitrakoot district in Uttar Pradesh, India. It is situated 12 km
away from sub-district headquarter Manikpur and 42km away from district
headquarter Chitrakoot. As per 2009 stats, Unchadeeh village is also a
gram panchayat.

The total geographical area of village is 5321.22 hectares. Unchadeeh has a

total population of 5,484 peoples. There are about 931 houses in
Unchadeeh village. Karwi is nearest town to Unchadeeh.

Village Map
 13. Farm Power (a) Bullock (b) Tractor (c) Pump set

(d) Thresher (e) Mould board plough (f) Others

14. Material possession (a) Bullock cart (b) Cycle (c) Motor cycle / Scooter

(d) Car / Jeep (e) Television (f) Improved

Agril. Implement (g) Others

15. Social Participation ( are you member of any organization )

(a) None (b) One (c) More than One

PART-2 (Agricultural and Animal Husbandry)

16. What are the main crops you grow? Name of the Crop & Area in Hectare

1.... .... .... .... ... .... .... .... ... .... .... .... ... .... .
2........................................... 3..................................................

17. Do you use green manure crop? Yes / No

18. Do you use fertilizers? Yes / No

19. Which method do you use for applying fertilisers?

i) Broadcasting ii) Top dressing iii) Line process iv) Any other

20. Are you involved in applying the plant protection chemicals? Yes / No

If yes which method have you adopted

i) By Sprayer ii) By Duster iii) Any Other

21. What are the common pests and diseases of different crop you commonly found.

a)...................................... b)....................................... c).........................................

d).........................................

22. Are you using HYV seed? If yes please mention the name of the crop.

i) Wheat ii) Paddy iii) Jowar iv) Others

23. Which vegetables do you grow for home consumption and sale?

a)Home consumption 1............................. 2............................ 3 ............................. 4............................

b)Sale 1............................. 2............................ 3............................. 4............................

2
24. Approximately how many hours per day you develop yourself in farming
activities. (in hours)

25. How do you use cow dung?

i) Domestic purpose ii) Manure

26. How do you use milk?

i) Domestic purpose ii) Sale

27. Do you arrange feed for cattle? Yes / No

28. Do you clean the cattle shed? Yes / No

29. What type of feeding you gives to your animal?

i) Green fodder ii) Roughage iii) Concentrate

30. Are you involved in poultry farming? Yes / No

31. Do you have veterinary services for your cattle? Yes / No

PART-3 RURAL DEVELOPMENT

32.Have you heard any Agricultural Developmental Programmes? Yes / No

33. Please tell me the name of some Developmental Programmes :

Sl. Developmental Programmes Response
No Yes / No
1. Community Developmental Programme (CDP)
2. Kissan Call Centre (KCC)
3. Pradhan Mantri Fasal Bima Yojna (PMFBY)
4. Krishi Vigyan Kendra (KVK)
5. Pradhan Mantri Kisan Maandhan Yojna (PMKMDY)
6. Pradhan Mantri Krishi Sinchai Yojna (PMKSY)
7. Pradhan Mantri Kisan Samman Nidhi (PMKSN)
8. Kisan Credit Card (KCC)
9. Self Help Groups (SHGs)
3
 PART 4 COVID 19 RELATED

34. Did anyone in your family was affected by corona? Yes/No

35. Did COVID-19 affects the agriculture of your Area? Yes/No

36. What problems did you face in your agricultural operations? (During the COVID-19
Period)

37. How Covid -19 affected the sale of your agricultural products?

38. Did you faced any issues in buying seeds and fertilizers during nationwide lockdown?

39. Did government related helps reach out to you? YES/NO

40. Did government/local authorities provide any financial helps to you? YES/NO

PART-4 PROBLEMS FACED BY THE FARMERS

41.What are the common problems in your village?

Sl.
NO PROBLEMS RANK

1.

2.

3.

4.

5.

6.

7.

4
42. What are your suggestions to solve those Problems?

Sl. NO SUGGESTIONS

1.

2.

3.

4.

5.
Name of the CO-ORDINATOR:- Dr. Gautam Ghosh/Dr. Devi singh

Name of the Student :-..................................

Class : ............................................

I.D.No. ..........................................................

Date : ............................................
********************************************

5
 Problems in Village
• Major problem of irrigation water
• Irregular Electricity
• Grain storage facility.
• Soil testing not done.
• Lack of application of government schemes.

Achievements of Gram Sabha

• Cleaning of roads.
• Drainage.
• Roads by Pradhan Mantri Gram SadakYojana.
• Boundary of government schools.
• Maintaining government buildings like Panchayat Ghar, Primary
school, etc.
• Formation of multiple check dam in rivers

• Formation of more than 100 proper wells.

Health and Education

• No Malnutrition and polio cases were found.
• People are aware about problems of women and follow health
guidelines.
• Aware about COVID-19 PANDEMIC.

• Government Hospital

• Only Government Schools are present in the village.

 DATA INTERPRETATION

Literacy Rate
Educated Uneducated

50%
50%

Employment in Agriculture
Total employed Dependent on Agriculture
39%

61%

Unchadeeh Total area is 1217.71 hectares,

• Non-Agricultural area is 202.92 hectares

• Agricultural area= 758.58 ha
• Total irrigated area is 399.07 hectares
• Rainfed area= 100 ha
 Non-agricultural
Agricultural

Agriculture
14 hours agricultural power supply in summer and 14 hours
agricultural power supply in winter is available in this village. Total
irrigated area in this village is 399.07 hectares from Boreholes/Tube
wells 170.07 hectares, from Lakes or tanks 35.01 hectares and from
Rain water 100 hectares are the Sources of irrigation.
 PM-KISAN Scheme

Objective
With a view to augment the income of the Small and Marginal
Farmers (SMFs), the

• Government has launched a new Central Sector Scheme, namely,

“Pradhan Mantri KIsan SAmman Nidhi (PM-KISAN)” in the current
financial year. The PM-KISAN scheme aims to supplement the
financial needs of the SMFs in

• procuring various inputs to ensure proper crop health and

appropriate yields, commensurate with the anticipated farm income at
the end of the each crop cycle. This would also protect them from
falling in the clutches of moneylenders for meeting

• such expenses and ensure their continuance in the farming activities.

PM Kisan is a Central Sector scheme with 100% funding from
Government of India.It has become operational from 1.12.2018.Under
the scheme an income support of 6,000/- per year in three equal
installments will be provided to small and marginal farmer families
having combined land holding/ownership of upto 2 hectares.
Basis for Identification
The number of eligible SMFs under the scheme has been estimated
on the basis of projection of Agricultural Census 2015-16 data for
2018-19.
The projected number of holding of SMFs landholder farmer families
for FY 2018-19 is13.15 crore.
Due to likely exclusion of certain categories of beneficiaries of higher
economic strata,

• the total number of eligible beneficiaries has been taken as 12.50

crore. The existing land-ownership system will be used for
identification of beneficiaries for

• calculation of financial benefit under the scheme.

Definition of family for the scheme is husband, wife and minor
children.State Government and UT administration will identify the
farmer families which are eligible for support as per scheme
guidelines.The fund will be directly transferred to the bank accounts
of the beneficiaries.
The first instalment for the period 1.12.2018 to 31.03.2019 is to be
provided in the financial year itself.
The facility of this scheme has been provided to 821 people in the
village.

Photo Gallery:
Thank You