PAZHASSIRAJA COLLEGE

PULPALLY, WAYANAD
(Affiliated to University of Calicut and Managed by Catholic Diocese of

Bathery, Reaccredited by NAAC with ‘A+’ grade)

FOURTH SEMESTER INTERNSHIP REPORT

Submitted by

JUMANA P

PZAVBVI002

In partial fulfillment of the

Requirements for the award of the

BACHELOR OF VOCATION DEGREE IN FOOD SCIENCE

DEPARTMENT OF VOCATIONAL STUDIES (FOOD SCIENCE)

2021-2024
 PAZHASSIRAJA COLLEGE, PULPALLY
(Affiliated to the University of Calicut and management by catholic
diocese of Bathery, Reaccredited with ‘A+’ grade by NAAC)

DEPARTMENT OF VOCATIONAL STUDIES (FOOD SCIENCE)

Date: …………………

CERTIFICATE

This is to certify that the internship report submitted by JUMANA P

(PZAVBVI002) in partial fulfillment of the requirement of Bachelor of Vocation
Degree in Food Science at Pazhassiraja College, Pulpally, Affiliated to the University
of Calicut during 2021-2024 is a record of the bonafide work done by her, under the
supervision and guidance.

TEACHER IN CHARGE HEAD OF THE DEPARTMENT

Submitted for the second semester viva voce examination held on

……………………..

EXTERNAL EXAMINER

1.

2.
 DECLARATION

I JUMANA P, Fourth Semester student of Pazhassiraja College, Pulpally,

Wayanad pursuing B.Voc Food Science, hereby declare that this report is a bonafide
record of my work during in-plant training at MRCMPU LTD., PALAKKAD DAIRY
(12/05/2023 to 26/05/2023). The matter embodied in this report has not been
presented for award of any degree, fellowship or any similar title of any University or
Society. The report I prepared, was based on the data and information gathered during
the training and is true to the best of my knowledge.

Place: Pulpally JUMANA P

Date:
 ACKNOWLEDGEMENT

I would like to express my gratitude to Almighty for the successful completion

of our internship programme. I extend my sincere gratitude to each and every one
who supported me throughout the completion of in-plant training for B.Voc Food
Science at Pazhassiraja College, Pulpally. I would like to express my heartfelt
gratitude to Mr. Nirish S, Dairy Manager, MILMA Palakkad, who granted me the
permission to do my internship training in this esteemed organization. I thank the
head of all departments, engineers, technical staffs and workers for their support and
guidance during the course of training. I thank my parents and friends who have been
a constant source of support and encouragement. I am expressing my gratitude to
Mr. Lijo Joy (HoD, Department of Vocational Studies (Food Science)) for providing
information and guiding me throughout the making of the report.
 INDEX

SI. NO. CONTENTS PAGE. NO.

1 INTRODUCTION 1-3

FUNDAMENTAL KNOWLEDGE OF
2 4-5
MILK

3 PRODUCT DETAILS 6

4 PLANT DETAILS 7

MILK AND MILK PRODUCTS

5 8-13
PROCESSING

6 QUALITY ASSURANCE 14-19

7 MICROBIOLOGICAL ANALYSIS 20-22

8 CONCLUSION 23

9 REFERENCE 24
 INTRODUCTION

Kerala Co-operative Milk Marketing Federation Ltd (KCMMF) popularly

called MILMA. MILMA was established in April 1980 with its head office at
Thiruvananthapuram. It has three regional units at Thiruvanthapuram, Ernakulam and
Kozhikode.

The Malabar regional Co-operative Milk producer’s union (MRCMPU) was

established in 1990 it has five dairies in Malabar region. Those are Kozhikode,
Palakkad, Wayanad, Kannur, Kasaragod. The palakkad dairy has two chilling plants,
one at Attapadi and another at Pattambi.

The motto of Co-operation “of the people, by the people and for the people” is
the foundation of “three tier systems” followed by the organization at the village
level. We have village milk Co-operative society which has the local milk producers
as its members. These Co-operative units at regional level form the regional
Co-operative milk union. These unions federated at the state level to form state
federation namely Kerala Co-operative Milk Marketing Federation (KCMMF). Milk
and milk products are sold in the brand name MILMA (Milk Marketing). The
“MILMA” project is developed by the support of “Swiss Government” for the social
economy and development of farmers. The main mission of “MILMA” is farmer’s
prosperity through consumer satisfaction.

1
THE PLANT AT A GLANCE

 The average procurement: 215000-220000 Litres per day

 Average sale: 150000 Litre
 BMCs: 55
 Number of Pasteurizers: 2 (each of 10,000 LPH)
 Milk chilling plants: Pattambi, Attapadi
 Milk chilling centre: Malappuram
 Marketing depots: Pattambi, Malappuram
 Collection points: Alathur, Pathiripala
 Curd processing plant: 1
 Number of Silo: 8
 Number of incubations cum chilling rooms: 5
 Number of cold stores: 5
 The data entry and updates are done in the dairy using software’s –
“SURAKSHA” (fat SNF statement, processing, monthly business
statements), “Oracle package” (milk Procurement entry, apportioning, bill
calculation, payment), “Cloud ERP” (sales/stock/Transfer) etc.
 Other machineries in plant include cream separator, homogeniser,
Horizontal Milk Storage Tank (HMST), packing and sealing machineries
and ghee boiler and ghee filler.

2
VARIOUS DEPARTMENTS IN PLANT

 Raw Milk Reception Dock (RMRD)

 Production Department

o Pasteurisation and homogenisation area

o Curd processing area

o Ghee processing area

o Lassi and butter milk processing area
 Quality Department

o RMRD Lab

o Quality Checking Lab

o Microbiological Lab

 R & D Department

 Water & ETP (Effluent Treatment Plant) Department

 Packaging and Sealing Department

 Storage and Dispatch

 Marketing Department

 Accounts and Administration Department

 Engineering and Maintenance Department

3
 FUNDAMENTAL KNOWLEDGE OF MILK

Milk may defined as the whole fresh clean lacteal secretion obtained by the
complete milking of one or more healthy milk animal, excluding that obtained within
15 days before or 5 days after calving or such periods as may be necessary to
render the milk practically colostrum free and containing the minimum prescribed
percentages milk fat and milk solid not fat.

COMPOSITION OF MILK

Milk Fat

Milk fat is the mixtures of 19 fatty acids. The bulk of fat in milk exists in the
form of small globules with size approximately 0.1 to 22 microns. It is an oil-in-water
type emulsion.

Proteins

Protein is the most complex organic substances. They are vital for living
organisms as they constitute an indispensable part of the individual body cell. The
protein of milk consists of Casein, Whey, Lacto globulin and Lacto albumin. It is in
colloidal state. Casein is only found in milk. It is easily coagulated by heat treatment.

Water

It provides the medium in which all the milk constitutes are either dissolved or
suspended. Most of it is free and only a small portion is in bound form, being firmly
by protein and phospholipids

Lactose (Milk Sugar)

It is found only in milk. It exists in true solution phase and is fermented by

bacteria to yield lactic acid. It is very important for cultured milk products. It can also
cause souring in milk and its products.

Mineral Matter

Although it is present in small quantity, it is very essential for human body.

These are mostly salts like Mg, Na, P, N etc. It influences physio-chemical properties
of milk and also affects the nutritive value.

4
Phospholipids

There are three types of phospholipids (Lecithin, Cephalin and

Sphingomyelin). Lecithin is important constituent as it helps in the formation of outer
membrane of fat globules.

Milk Enzymes

The important milk enzymes and their specific action are as follows:
Lipase: Fat splitting, leads to rancid flavor
Phosphatase: It is capable of splitting certain phosphoric esters.
Protease: It is capable of splitting proteins.
Catalase: Decomposed hydrogen peroxides.

Vitamins

Vitamins are present in minute quantities in milk or any other food but play a
very important role in vital functioning of human body. There are 25 vitamins present
in milk. These are fat soluble, eg: Vitamin A, D, E, K. Apart from fat soluble there
are water soluble vitamins as B complex (B1, riboflavin or B2, pantothenic acid,
niacin, pyridoxine or B6).

5
PRODUCTS DETAILS

PRODUCT STANDARD AVAILABILITY

Pasteurized Toned 3.0% fat and 500 ml sachet
Milk 8.5% SNF
Homogenised toned 3.0 % fat and 200ml , 500 ml,
milk 8.5% SNF 525ml sachets
Cow milk 8.3% SNF 500ml sachet.
Skimmed milk curd <0.5% fat and 525g sachets,
9.5 % SNF 500g sachets.
Special Curd minimum 3 % fat 500g sachet.
and 10% solids non
fat.
Sambharam 0.08% fat 180ml sachets and
(Butter milk) 250ml sachets
Lassi 1.73 % fat 180ml sachets and
250ml sachets
Kattimor 1.02g fat 500ml
Thick butter milk
Ghee 99.7 % milk fat 50ml, 100ml, 200ml,
500ml, 1ltr, 5ltr , 15kg

6
PLANT SPECIFICATION

EQUIPMENT SPECIFICATION

Pasteurizer 10 KLPH

Homogenizer 10 KLPH

Silos 60 KL and 30 KL

Chiller 20 KL

Horizontal milk storage 5 KL and 10KL

tanks (HMST)

CURD PLANT SPECIFICATIONS

EQUIPMENT SPECIFICATIONS

Pasteurizer 5 KLPH

Skim milk tank 10 KLPH

Storage tanks 5 KL

GHEE PLANT SPECIFICATIONS

EQUIPMENT SPECIFICATIONS

Ghee vat 2KL

Settling tank 2KL

Clarifier 1000L and 800L

Storage tank 5KL, 2KL and 25KL

7
 MILK AND MILK PRODUCTS PROCESSING
Raw Milk Reception: This is the First stage of the milk processing. In this stage the
raw milk being received from the cans or tankers. Milma buys raw milk from various
societies which is then unloaded at Raw Milk Reception Dock (RMRD). This raw
milk is subjected to a manual platform test, Here the milk is checked for any foul
smell or visible impurities. If there is any identified, then the milk is discarded.
Conveying: Only one society’s milk is queued at a time. All the cans from that
particular society are transferred into the conveyor. This point is called the Raw Milk
Reception Dock (RMRD)
Weighing Balance: Weighing balance is 500 kg capacity. It is provided with weigh
bowl and a dump tank. After total weight of each society is recorded, it is dumped
into dump tank with the help of a hand-operated valve.
Can Washer: Washing of cans in dairy plant is an important work, because it directly
affects the quality of milk. Three types: Can scrubber, rotary can washer and straight
through can washer.
Milk Reception in Tankers: On arrival at reception, at most is to determine the
quantity of milk supply. The quantity of milk intake may be measured by weighing
using weighing bridge. A sample of milk will be manually taken from the tanker and
immediately tested for physical, chemical and microbiological quality. The tanker is
connected with flexible hoses to the tanker unloading system. The first connection is
made with a food grade flexible hose for delivery of milk to the dairy. One end of this
hose is permanently attached to milk reception pipe work. The other end is connected
to the outlet fitting of milk tanker. The tanker manhole lid should be partially opened
before unloading commences to allow air to enter the compartment as milk is
removed. Milk flows from tanker to the line, pump inlet through an in-line. The milk
pump transfers the milk to the raw chiller and from there to the selected storage silo.
Pumping continues until the tanker is empty.
Milk Chillers: Unless the milk is chilled, it will quickly destroyed by micro-
organisms which thrive and multiply most vigorously at temperatures around 37°C.
Milk is, therefore, quickly chilled to about 4°C. At this temperature, the level of
activity of microorganisms is very low. Then milk must be kept at this temperature

8
until processed. So every dairy plant has milk chillers to chill the received milk and
insulated tanks to store them.
Quality Check: At the RMRD, a sample of the raw milk is taken and a quality check
is done. The fat and SNF (Solids-Non-Fat) content are checked for effective payment.
Methylene Blue Reduction Test (MBRT) and Rapid Test of antibiotics and aflatoxin
are also conducted. Once the milk undergoes the quality check, it is then chilled (to
50C) and transferred into SILO tank.
Pasteurization: From the SILO tank, the milk is then pumped to a flow control valve.
It controls the flow of the raw milk to be pasteurized. Simultaneous process of heating
(790C) and cooling (40C) is occurred. In an hour, 10 Kilo liters (KL) of milk can be
pasteurized. Once this process is complete, the milk is transferred to another SILO
tank.
Standardization of Milk: Standardization is an important procedure for the
adjustment of fat and SNF as per the specified standard. The standardization is done
by adding skim milk to whole milk in proper proportions for adjusting SNF and
adding cream in proper proportions for adjusting fat.
Homogenization: Normal milk contains fat globules of diameter from very small to
16 microns. In homogenization, the fat globules of milk are broken to smaller sizes,
preferably below 2 microns, so that they no longer exhibit a tendency to cluster or
rise. The homogenizing machine used is of capacity 10 KLPH, its favourable
operating temperature is 50°C to 65°C.
Quality Check after Pasteurization: The quality of the milk is checked to find
if it has 3% fat and 8.5% SNF (Solids-Non-Fat), if the fat and SNF contents are not
met, then skimmed milk is added to it to attain the required standards.
Also phosphatase test is performed. The milk is stored in SILO tankers or HSMTs.
Packaging: After checking the quality standards, the milk is then pumped into
overhead tank from these tanks the milk is then transferred to a sophisticated
packaging machine. This packaging equipment filters the milk and fills them into
sachets of different volumes. In this section, there are 8 fill pack machines. The
weight of the milk sachets is checked randomly at regular intervals these sachets are
put into a tray, where each tray contains 20 milk sachets. In a minute, one packaging
head can fill 38 packets, which is then taken to the dispatching unit.

9
 PROCESSING OF MILK

HOMOGENIZED TONED MILK

Chilled milk

Pre heating to 38°C - 43°C

Standardization

Pre heating to 50°C - 65°C

Homogenisation

Pasteurisation (70°C - 75°C)

Chilling to (4°C - 6°C)

Quality Checking

Storage in tanks/silos

Packaging and storage

Dispatch

10
PASTEURIZED TONED MILK

Chilled milk

Pre heating to 38°C - 43°C

Standardization

Pasteurization

Chilling to 4°C - 6°C

Quality Checking

Storage in tanks

Packaging and storage

Dispatch

11
PROCESSING OF CURD

Receiving skimmed milk

Standardization

Heating to 110°c

Holding for 5 minutes

Cooling to 40°c - 45°c

Inoculation of culture

Agitation

Packaging

Incubation (5 hour)

Quality checking

Cold storage

Dispatch

12
PROCESSING OF GHEE

Receiving cream

Testing cream fat

Heating to 118°C/20min

Plumbing to settling tank

Clarification of ghee to tanks

Quality checking

Packaging

Storage

Dispatch

13
 QUALITY ASSURANCE

Milma has strict system of quality assurance to maintain a high quality of milk
provided to the consumer. Every batch of incoming milk is tested for Fat, SNF,
Acidity and bacteriological quality, adulterants and presence of any preservative or
neutralizer which are not permitted by the law. The outgoing milk is also checked for
bacteriological and keeping quality: besides Fat and SNF.

CHEMICAL ANALYSIS OF MILK AND MILK PRODUCTS

ANALYSIS OF MILK

CLOT ON BOILLING

Conduct COB test by taking about 5 ml milk in a test tube, boil on the flame,
formation of clots in the test tube indicates COB positive milk and is unacceptable.

FAT & SNF

Fat & SNF of milk is tested for each batch for each silo milk for
standardization purpose and also for finished milk so as to ensure that milk is ready
for dispatch. Fat tested by Gerber method and SNF by lactometer method.

Gerber Method Procedure

 Take 10 ml of H2SO4 in a milk butyrometer.

 Add 10.75 ml of the milk by using a pipette.
 Add 1 ml Iso-amyl alcohol above milk and put a cork on butyrometer and
shake well.
 Then centrifuge at 1000 rpm for 3 minutes. Fat content can be seen and read in
the butyrometer.
 As per the FSSAI standard cow milk contain 3.5 to 4.5% of fat.

Lactometer Method Procedure

• Adjust the temperature of milk sample to 29°C

• Mix the milk gently by pouring several times from one bottle to another,
avoiding incorporation of air.

14
 • Pour sufficient quantity of milk in a lactometer jar, gently introduce the real
lactometer and allow the lactometer to float freely.

• Allow the lactometer to come to stationary position

• Read the lactometer scale and also note the temperature of the milk.

• Repeat the reading after depressing lactometer about 3mm and allowing it to
come to rest.

Calculation
஼௅ோ
SNF = + 0.22 x F + 0.5 (at 290C)
ସ

஼௅ோ
TS = ସ
+ 1.22 x F + 0.5 (at 290C)

CLR - Corrected Lactometer Reading

F - Fat Content of Milk

TS - Total Solids

ACIDITY TEST

Procedure

Take 10 ml milk in conical flask. Add equal volume of distilled water. Titrate
against N/10 NaOH using phenolphthalein indicator to check acidity, Stir the mixture
slowly till the first definite change to a pink colour persists for 10-15 seconds.

Calculation
ଽ ௏ே
% Titratable Acidity = ௐ

V = Volume of the standard sodium hydroxide used (in ml)

N = Exact normality of the standard sodium hydroxide solution (generally 0.1N)

W = Weight of the milk sample

Acidity above 1.53% is not acceptable.

15
HOMOGENIZATION EFFICIENCY

Procedure

Take 50 ml of homogenized milk in each of three centrifuge tubes and

centrifuge at 1000 rpm for 15 minutes. The temperature of milk should be 29°C.
Using separate pipettes, take 5 ml from the upper part of each of three tubes.
Carefully taking the cream that adheres to the walls of the tube and transfer in to one
container (A). Then empty the 3 tubes in to another container (B). Measure the fat %
in both containers. Calculate the Homogenization efficiency as per the formula.

Calculation
஺ି஻
Creaming Index = x 100
஻

஺ି஻
Efficiency of homogenization = 100 – [ ஻
x 100]

Low creaming index is an indication of good homogenization.

PHOSPHATASE TEST

Principle

Raw milk contains phosphatase enzyme. It destroyed when the heat treatment
(pasteurization) of milk is done. But when the milk containing phosphatase is
incubated with p-nitro phenyl disodium orthophosphate, the liberated para-nitro
phenol gives yellow colour under alkaline condition of the test. The yellow color
indicates the presence of phosphatase and that the milk has been contaminated after
the heating process by raw milk

Procedure

 Draw milk sample from the silo in a clean sterile sample bottle.

 Take 1 ml of milk in each of the two sterilized test tube.

 Heat one tube to boil to act as control sample.

 Add 5 ml of Phosphatase dye in each tube and mix well.

 Close the test tube with the rubber cork

 Incubate at 37°C in water bath, observe the colour after 30 minutes.

 Yellow colour indicates positive test result and means improper pasteurisation.

16
ANALYSIS OF CURD

To make curd, starter cultures are added to milk. Starter cultures are carefully
selected microbial preparation comprising of desirable group of pure and actively
growing microorganisms, used either singly or in combination that is intentionally
added during product manufacture to initiate desirable changes. These cultures are
capable of producing desired acidity, flavour, consistency, body and texture and
enhance the keeping quality of milk.

ACTIVITY TEST (CULTURE/STARTER)

Procedure

With sterile pipettes, transfer 3 ml of starter culture to be tested into 100 ml

portions of milk. Place container of milk in a water bath and adjust temperature to
37.7°C and incubate 3.5 hours. At end of incubation period, 10 ml of sample from 100
ml processed curd are titrated with NaOH and phenolphthalein indicator.

Result

Titration Value Remarks

0.4% LA or higher Well suited for cheese making

0.30% to 0.35% LA Indicates a slow culture
less than 0.30 % LA Inactive

ACIDITY TEST

Procedure:

Take 10 ml curd in a beaker. Add equal quantity of distilled water. Add few drops
of phenolphthalein and mix well. Titrate against 0.1N NaOH. Definite change to pink
colour persists for 10-15 seconds is the point.

Calculation
ଽ ௏ே
% Titratable Acidity =
ௐ

V = Volume of the standard sodium hydroxide used (in ml)

N = Exact normality of the standard sodium hydroxide solution (generally 0.1N)

W = Weight of the curd sample

17
ANALYSIS OF BUTTERMILK

ACIDITY TEST

Principle

The titratable acidity test is employed to ascertain, if buttermilk as to reduce

its keeping quality.

Procedure

Take 10 ml thoroughly mixed sample in a beaker. Add equal volume of

distilled water, using 10 ml tilt measure. Add few drops of phenolphthalein, mix it
and titrate against 0.1 N NaOH solution. Stir the mixture until pink colour persists for
10-15 seconds. Note the volume of 0.1 N NaOH used.

Calculation
ଽ ௏ே
% Titratable Acidity =
ௐ

V = Volume of the standard sodium hydroxide used (in ml)

N = Exact normality of the standard sodium hydroxide solution (generally 0.1N)

W = Weight of the sample (Buttermilk)

ANALYSIS OF CREAM

FAT TEST

Procedure

Take 5 g of sample in a cream butyrometer. Add H2SO4 in a required reading

butyrometer, Add 1 ml isoamyl alcohol and put a cork on butyrometer and shake well.
It is centrifuged at 1000 rpm for 5 minutes. Fat content can be seen and read in the
butyrometer.

ACIDITY OF CREAM

Procedure

Take 1 g thoroughly mixed sample in a conical flask. Add 10 ml of hot water.

Then add 3 to 4 drops of phenolphthalein. Titrate against 0.1 N NaOH. Stir the
mixture slowly till the first definite change to a pink colour persists for 10-15 seconds.
Note the volume of 0.1 N NaOH used.

18
Calculation
ଽ ௏ே
% Titratable Acidity =
ௐ

V = Volume of the standard sodium hydroxide used (in ml)

N = Exact normality of the standard sodium hydroxide solution (generally 0.1N)

W = Weight of the sample (Buttermilk)

As per the BIS the titratable acidity of buttermilk is 0.14%

ANALYSIS OF GHEE

MOISTURE CONTENT OF GHEE

Principle

Moisture content in ghee is determined by Gravimetric method. This is based

on the principle that a known weight of sample is driven of its moisture and residue
which is left out is subtracted from the initial weight taken and the resultant is
expressed as moisture content.

Procedure

Take 10 g of ghee in a clean dish. Dry it in hot air oven for 100°C for 1 hour.
Allow it to cool to the room temperature in desiccators and weigh the dish. As per the
AGMARK specification special quality ghee has not more than 0.3%. Hence the
sample is special quality. FSSA standard as less than 0.5%.
ௐଵିௐଶ
% Moisture content = ‫ ݔ‬100
ௐଵ

W1 = Weight before drying

W2 = Weight after drying

OR
ோ௘௦௜ௗ௨௘ ௪௘௜௚௛௧
% Moisture content = ௌ௔௠௣௟௘ ௐ௘௜௚௛௧
‫ ݔ‬100

Residue weight = Weight of sample with dish – weight after drying

19
 MICROBIOLOGICAL ANALYSIS
METHYLENE BLUE REDUCTION TEST (MBRT)

Principle

This test is based on the principle that methylene blue (an oxidation-reduction
dye or indicator) which is in blue colour in its oxidized state, is reduced to colourless
compound (leuco form) as a result of the metabolic activities of bacteria in milk.
When a solution of dye is added, the organisms present in milk consume the dissolved
oxygen and lower O-R potential to a level where methyl blue or similar indicators are
reduced or decolorized.

Procedure

Take 10 ml of milk in a sterilized MBR tube. Add 1 ml of MBR dye. Plug

with a sterilized cork. Invert the tube to mix the contents and incubate at 37°C in a
water bath. Check the tube for de-coloration in first 10 minutes and subsequently
every hour.

Type Time taken to be colourless Remarks

Pasteurized milk 5-4 hours Good quality

Raw milk 30 minutes Bad quality

STANDARD PLATE COUNT

Principle

This test is done to determine the number of viable bacteria present in the milk
sample.

Procedure

Conduct serial dilutions up to 1 - 5 were prepared. 1 ml of sample was transferred

from each dilution to sterile petri dish. Approximately 15 ml of nutrient agar medium
was added to each petri dish. The content were mixed to obtain uniform distribution
of cells. The plate were allowed to solidify and incubate in an inverted position for 48
hours at 37°C. After incubation count the number of colonies.
ே௨௠௕௘௥ ௢௙ ௖௢௟௢௡௜௘௦ ௫ ஽௜௟௨௧௜௢௡ ௙௔௖௧௢௥
CFU = ‫ ݔ‬100
௏௢௟௨௠௘ ௢௙ ௖௨௟௧௨௥௘ ௣௟௔௧௘

CFU = Colony Forming Unit

20
COLIFORM COUNT

Principle

Milk and dairy products are tested for the presence of coliform bacteria at
regular intervals by manufacturers and the regulatory authorities to verify that the
procedures adopted during production processes and distribution meet hygiene
requirements.

Procedure

Conduct serial dilutions up to 1 - 4 were prepared. 1 ml of sample was

transferred from each dilution to sterile petri dish. Approximately 15 ml of Violet Red
Bile Agar (VRBA) medium was added to each petri dish. The content were mixed to
obtain uniform distribution of cells. The plate were allowed to solidify and incubate in
an inverted position for 24 hours at 37 °C. Then count the number of colonies.
Presence of dark pink/red colonies measuring at least 0.5 mm in diameter constitutes a
positive presumptive test. Count such colonies only and record the result as the
number of coliform colonies per ml.

BIS Standards

Raw milk: Absence of coliform in 1:100 dilution of raw milk is considered

satisfactory.

Pasteurized milk : Coliform should be absent in first dilution (1: 10).

Curd : Coliform should be less than 10 cfu/gm.

SWAB TEST

Principle

This test is done to ascertain the sanitary condition of milk contact surfaces.

Procedure

Prepare sterile swabs. Put the swab in a ringer solution. Rub the swab over an
area to be examined. To facilitate swabbing over required area a thin metallic square
with a cut area of 900 sq.cm is used. After rubbing the required area, return the swab
to the solution in the tube in which it was originally placed. Allow the swab to
immerse in the liquid and mix vigorously. Introduce 1 ml of sample or decimal
volume thereof into sterile plates. Add 10 - 15 ml standard plate count agar previously

21
melted into each plate and cooled to 42 - 44°C. Rotate and tilt the dish for evenly
spread agar. After solidification, invert the plate and promptly place in the incubator
37°C for 48 hour. At the end of incubation period, count the plates having 30-300 and
find the colony count per ml of the swab sample. This number multiplied by 25 gives
the colony count of the total area swabbed from which the count per 900 sq.cm area
can be calculated. Express the results as colony count per 900 sq.cm area of the
surface of the equipment.

22
 CONCLUSION

Milma is an organization concerned with procurement, processing and

marketing of milk and milk products in Kerala. There is an effective management
displayed from procurement to marketing level furthermore good networking between
each department which adds to the smooth working of Milma. The achievements of
Milma gained possible through implementation of strict quality assurance and quality
control policies to the organization. From this training, I can understand that the
evolving needs of customers drive to continuous innovation in product development
and improvement of Milma. By the application of technology, efficient use of
resources, selection of appropriate processes, training and development, I can achieve
sustained growth and provide remunerative returns to farmers and other stakeholders.

23
 REFERENCE

 ISO/TS 15495/IDF/RM 230 (2010) Milk, milk products and infant formulae
Guidelines for the quantitative determination of melamine and cyanuric acid
by LC-MS/MS. International Organization for Standardization (ISO), Geneva.

 Olieman C, van Riel JAM (1989) Neth Milk Dairy J 43:171–184

 G. H. Schmidt, L. D. Van Vleck, M. F. Hutjens: Principles of Dairy

Science, Prentice-Hall Inc., Englewood Cliffs, New Jersey 1988.

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