REPORT Edited

NANDINI-PRODUCTS QUALITY TEST AT KOMUL
VISVESVARAYA TECHNOLOGICAL
UNIVERSITY
BELAGAVI KARNATAKA- 590018
INTERNSHIP REPORT ON
“NANDINI-PRODUCTS QUALITY TEST AT KOMUL”
Submitted by
NITHIN BM
1MV20BT018
Under the guidance of

DR. ISHWAR CHANDRA
Professor, Dept of Biotechnology, Sir MVIT
DEPARTMENT OF BIOTECHNOLOGY
SIR M. VISVESVARAYA INSTITUTE OF TECHNOLOGY
HUNSAMARANAHALLI, BENGALURU – 562157
VISVESVARAYA TECHNOLOGICAL
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UNIVERSITY
BELGAVI KARNATAKA- 590018
DECALARATION
I affirm that internship training at Kolar-Chikkaballapura District Co-Operative Milk
Producers Union Ltd., (KOMUL) in Nandini-Products Quality test is being submitted in
partial fulfilment of the requirements of completion of 3-weeks of Internship Training as per
order from Sir M Visvesvaraya Institute of Technology, Department of Biotechnology.
Signature and Name of the Candidate
CERTIFICATE
This is to certify that the “Intenship report” submitted by NITHIN BM (1MV20BT018) on
work entitled at “NANDINI -PRODUCTS QUALITY TEST AT KOMUL” in partial
fulfillment for the award of degree of Bachelor of Engineering in Biotechnology under
Visvesvaraya Technological University, Belagavi during the year 2020-2024. It is certified
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that all corrections/suggestions indicated for Internal Assessment have been incorporated in
the report deposited in the department library. The intenship report has been approved as it
satisfies the academic requirements in respect of intenship work prescribed for the Bachelors
of Engineering Degree.
Signature of Candidate Signature of Guide

NITHIN BM Mr. Nagesh
Manager
KOMUL
ACKNOWLEDGMENT
The satisfaction and the euphoria that accompany the successful completion of any task
would be incomplete without the mention of the people who made it possible, whose constant
guidance and support encouraged us throughout the course of our intenship program.
We remain indebted to our advisor and mentor Dr. ISHWAAR CHANDRA Professor,
Department of Biotechnology, Sir. M. Visvesvaraya Institute of Technology, Bengaluru. for
his concrete suggestions, encouragement, and unparalleled guidance throughout the course
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of this work, and also for her patience and moral inspiration rendered during the course of
intenship program.
We would like to thank Dr. H.G. Nagendra, Professor & Head Department of Biotechnology
Sir MVIT, for his guidance and encouragement for his constant support.
“Nandini-products quality test at komul”
Most importantly I thank Mr. Nagesh N, Manager Admin, KOMUL, Kolar for having
given valuable suggestions, primary facilities and giving me golden opportunity to do this
Intenship program.
Most significantly, I would also like to thank all the staff of KOMUL, Kolar.
INTRODUCTION:
KOLAR-CHIKKABALLAPURA DISTRICT CO-OPERATIVE
MILK UNION LTD., KOLAR
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The Indian dairy industry has been growing rapidly since independence. Since then,
enormous dairy plants and commodity production lines have been established. India is the
largest dairy producer on the planet certified by the World Dairy Industry, hence the United
Nations Food and Agriculture Organization Dairy Monster (FAQ)
INDUSTRY PROFILE
India has become the world's largest producer of milk, with an estimated production of 78
million tones, in 1999-2000. The annual growth rate of milk production in India is between
56%, which is 1% on the planet. India's creation has doubled every year in the last 30 years.
It increased from 21 million tons in 1968 to 80 million ordinary tons each year. The reason
for the rapid development of Indian modernization is the commitment of dairy cooperatives,
including the assistance of some multilateral offices as per the food project measure and the
Europeans Union and the World Bank, Due to Indian's primarily climate and lack of healthy
food, food and agriculture and WEP [World Food Program].
Milk plays an extraordinary role at its many focal points, as well as providing additional
income to more than 70 million farmers over 5,000,000 away from cities. Milk is raw
material for the dairy industry, it cannot be made wrong and kept away for a long time. The
term" milk market" usually refers to the total amount of fluids offered to the public for
direct use. Systematic processing of milk in India began with the establishment of the:
military Dairy Farms".
❖Key features of the dairy business to date:
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Initially milk distribution was established in the cooperative Milk Union [Allahabad, 1913)
everywhere in the country. 45 Transport of milk by long distance train from AMUL to
Mumbai from 1945 Establishment of a dairy Factory under the Five-year Plan structure to
promote dairy products across India.
These were approached with the dual goal of expanding the normal level of milk consumption
and ensuring better yields of the primary milk component. Their primary goal is to provide
better and less expensive milk 1950 Massive pasteurization and aggregation began for
deliberated dissemination (1950), Worley (1961), Calcutta (1959), Delhi (1959), Chennai
(1963) and so on.
Objectives of the Union:

a) To improve Dairy farming activities in rural area by establishing Milk producers
cooperative societies (MPCS) under co-operative principles.
b) To provide assured and remunerative market round the year for the Milk produced
by the producer members.
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c)To provide package of technical inputs to its Milk producers for the enhancement of milk
production. This includes facilities such as emergency visit service, Infertility camps, First
Aid services, Artificial insemination, and Mass Vaccination programme against diseases.
d)Supply of balanced cattle feed at subsidised rate, Fodder development programmes, beside
extension programmes.
e) To provide necessary training for producers, members and staff of the Dairy co-operative
Society.
f) To facilitate rural development by providing self-employment opportunities for
unemployed youths at village level. In other words to prevent migration of unemployed
youths from rural area there are by providing an opportunity for steady income.
g)To eliminate middleman by organizing MPCS which is owned and managed by producers
themselves.
h)To provide quality milk and milk products to urban consumers rates consented by GOK
from time to time.
i) To uplift the Socio-economic status of the rural people.
HISTORY AND IMPROVEMENT:

➢On January 1, 1958 the department of animal husbandry, Government of Karnataka,
launched an experimental plot to solve the problems of the veterinary clinics and dairy
processing offices of the national dairy research institute [NDRI]. In 1962 the Bangalore Milk
supply scheme emerged as an independent entity.
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➢In June 1947, a self- evident project was sent to Karnataka to restructure and comprehend
the dairy business on a useful scale and to frame another cycle in dairy development.
➢Work on a major dairy development project began in 1975 with the help of the world bank
initially the mission covered 8 southern districts of Karnataka and the Karnataka development
corporation was set up to materialize the project.
➢The dairy passes through 52 parts of the land and is capable of handling 50000 liters of
milk per day the milk portion was transferred to Karnataka dairy development company
[KDDC] in December 1975 as part of operation flood-2as part Mysore Hassan rural milk
scheme and then to Karnataka [KMF] in May 1984 in place of the SSDC.
➢Overlap multi -unit integration with full vertical integration of all dairy development
exercises made with acceptable dairy products at the root level dairy associations at the
central level.
➢Earlier the state-wide dairy development cooperation was the forerunner in collecting duty
on project implementation of RS 15 crore.
➢By the end of September 1984 the world bank had helped complete the project and the
movement to develop dairy products under -2 continued. The business extended to the entire
state except for coastal areas.
➢Milk improvement continued in phase 2 from April 1984 and KMF emerged in May 1984
to replaced KDF after operation 3 closed on March 31. Bangalore Dairy a joint venture
between UNICEF, Government of India, and government of Karnataka prime to staff from
Karnataka on January 23,1965.
KOLAR-CHIKKABALLAPUR DISTRICT CO-OPERATIVE

MILK UNION LTD, KOLAR
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HISTORY
The Komul started selling liquid milk in 1994 in polythene sachets all over Kolar district
and Bangalore city. The union has adopted the NDDB'S memorandum to market liquid milk
since April 2002 Named as Milk gold & Silk land, enters quality milk production.
MISSION
Kolar-Chikballapur Milk Union produces consistent milk quality by providing wage and
technical input services and quality milk & dairy products to dairy consumers. It also seeks
to achieve a top position in the dairy industry by improving the economic condition of the
union.
OUR VALUES
Honesty
Discipline
Quality
Hard Work
Mutual Trust and Belief
Transparency
Co-Operation and Team Work
VISION
• Kolar-Chikkaballapura will collect 20lakh Litres of Milk/day.
• Entire Milk will be collected through Bulk Milk Coolers, Computerised systems at
villages.
• Kolar-Chikkaballapura Milk Quality will be a Global Benchmark.
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Design and processing Capacity

Kolar dairy was established during 1994 with a processing capacity of 1 LLPD of milk. The
processing capacity of the dairy was increased to 2.5 lakh litres during 2005 under
Perspective plan phase-I and again to handle 4.0 lakh litres per day in the year 2011. In the
year 2018 a new Mega dairy with a processing capacity of 3.0 LKPD was established in
Chikkaballapura.
Milk Sales
The marketing area includes entire Kolar, Chikkaballapura districts and parts of Bangalore
urban and rural districts. The Union sells following varieties of milks
1.Toned Milk
2.Shubam Milk
3.Special Milk
4.Samruddhi Milk.
5.Double Toned milk.
6.Homogenized Cow Milk.
The other products being manufactured and marketed includes UHT Milk, Butter Milk, Curd,
Ghee, Peda and Cheese. Besides this, the Union routes 63 other products of Nandini
manufactured by K.M.F and affiliates. The Union is increasing its market share steadily.
The average milk sale during the month of Jul–2022 is 4.32 lakh litres per day through 1522
retailers. During this year the Union registered milk sales of 4.52 lakh litres on 19/07/2022
and it is highest milk sales for a single day.
The Average milk sales per day for the last 5 years are as follows
Year 2017-18 2018-19 2019-20 2020-21 2021-22

Avg Milk sales per day 294201 304878 319875 322315 355984
%Growth 4.78 3.63 4.92 0.76 10.45
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UHT MILK – Speciality of KOMUL

In order to meet the requirement of different segment of consumers and their convenience,
KOMUL introduced UHT milk variants in Tetrapak packs tothe market. During the process
of UHT, milk is sterilized at temperature of 137oC for 4 seconds and cooled instantly which
retains all the vitamins and nutritional value of milk providing zero bacteria product which
needs no boiling for use. The milk is packed in 6-layer tamper proofed Tetra-pack which
ensures freshness & Purity reiteration. The milk can be stored without refrigerating for
60/90 days in fino-packaging and 180 days in brik packaging. The average sales of UHT
milk during the year 2021-22 is 3.56 Litres per day. Union registered record UHT milk sales
of 7.33 lakh litre on 26/08/2020 and it is recorded as highest UHT milk sales for a single
day. The average UHT milk sale during the month of Jul–2022 is 3.19 lakh litres per day.
The average UHT Flexi milk sale during the month of Jul–2022 is 0.21 lakh litres per day.
The Total average UHT milk sale during the month of Jul–2022 is 3.40 lakh litres per day.
Year 2017-18 2018-19 2019-20 2020-21 2021-22
UHT sales ltrs 231009 267065 275119 350729 327917
%Growth 9.09 15.61 3.02 27.48 -6.50
PRESENT VARIENTS OF UHT MILK
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100 MLFino Packing Good life Cow Milk [3.6% FAT & 8.5% SNF]
Smart Milk [1.5% FAT & 9.0% SNF]
180 MLFino Packing Good life Cow Milk [3.6% FAT & 8.5% SNF]
500 ML Fino Packing Good life Cow Milk [3.6% FAT & 8.5% SNF]
Slim Milk [0.5% FAT & 9.0% SNF]
500 ML Brik Packing Good Life Cow Milk [3.6% FAT & 8.5% SNF]
1000 ML Brik Packing Good Life Cow Milk [3.6% FAT & 8.5% SNF]
Sampoorna (Std.) [4.5% FAT & 8.5% SNF]
Milk Products Average Sales per day for the Month of SEP– 2022
Sl. No Products Unit Quantity
1 Ghee Kg 9,366
2 Peda Kg 159
3 Curd Kg 68,402
4 Cheese Kg 1,836
Profit and Loss:

During 2021-22, the unions turn over Rs 1563.15 crores with profit of Rs. 4.19 crores. In this
financial year, the union paid an average of Rs 27.96 per kg to milk producers.
Note: 2021-22 Turnover is subjected to Audit
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GENERAL INFORMATION
Sl. No. Particulars
1 Area of operation Kolar – Chikkaballapur a
2 No. of taluks covered 11
3 No. of revenue villages 2919
4 No. of villages covered 2809
5 No. of functional DCS 1904
6 No. of Milk procurement routes 83
7 No. of chilling centres 2
8 Dairy, Chilling centres &BMC’sProcessingcapacity (LLPD)
9 Main Dairy @ Kolar 4.5
Chintamani C.C. 1.0
GowribidnurC.C. 1.0
Sadali C.C. 1.0
10 MegaDairy @ CB Pur 3.0
11 KOLAR DAIRY
UHT Plant 3.0 LLPD
Cheese Plant 05 MT/Day
Butter Unit 20 MT/Day
GheeUnit 06 MT/Day
Curd 50 MT/Day
12 MEGA DAIRY
UHT Plant at Mega Dairy 1.8 LLPD

FLEXI Pack Unit at Mega Dairy 0.8 LLPD
Paneer Plant at Mega Dairy 10 MT/Day
Butter Unit at Mega Dairy 10 MT/Day
GheeUnit at Mega Dairy 04 MT/Day
13 Bulk Milk Coolers 360Nos 10,38,036 LPD
14 Automatic Milk Collection Units 1,295
15 EMT 665
16 Milk distribution routes 147
17 No. of retailers 1078
18 Nandini Milk parlours (Including Franchises) 429
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MILK DAIRY PROCESS
Process description
Each day 6 lac to 6.5 Lac milk is collected from each village During the collection of milk
from each village codes are given for each milk society with society names. Milk collected
in tankers or can is pre chilled and sent to manufacturing sector. Milk received from the
farmers contain 4% fat and 8.39 to 8.40% snf.
The milk is pre chilled in the society for about 4℃. The pre chilled milk is unloaded in the
processing unit in two ways.
1. Weigh build: The tankers are weighed in the presence of milk(w1) and unloaded
tankers(w2) the actual milk present is calculated using the formula w1-w2 which
gives the amount of milk received.
2. Reception: In this section the cans are used for the collection of milk Cans are
conveyed through chain conveyers’ milk is poured in milk bowl collector the milk
bowl collector is attached to digital indicator which indicates the weight of milk in
the digital indicator connected to software called milko software. Milko software
contains serial number, society code, society name, weight, cans filled. Further the
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milk received is taken for testing where Clr, snf, fat is found. The cans are washed
and reloaded again in the cans are washed using hot water at 90-95℃. Caustic soda
is used for rinsing and cleaning the cans. The sterilised cans are reloaded to truck
using chain conveyor.
The milk that has been taken from cans to the docks (Tanks to dump milk from cans).
However, there are 3docks in the plant. Then the milk from docks goes to the chillers which
is maintained at 4-5℃. There are three chillers in the plant. Later the chilled milk goes to
silos, which are the tanks to store milk. The silos are maintained at 6-10℃ and there are 11
silos in the plant.
The milk that has been stored in silos goes to the pasteurization tank where the bacteria has
been killed. In pasteurization tank the heating will takes place at 76℃ and cooling will take
place at 5-6℃. At 45℃ section part of the milk is taken to cream separator (where the cream
has been separated from the milk). In the cream separator adjust the SNF (solid non-fat).
Depending on the SNF content the different types of milk are separated and then stored in
silos. Then the packed milk is stored in cold storage room where the temperature is
maintained between 4-6℃. Then the surplusamount of milk is converted into milk powder.
Process unit
Milk is received in the process unit. Milk is first chilled to 6-8℃.The next step is
pasteurisation process where the microorganisms are deactivated In the process unit there are
10 silo units bearing capacity of 30,000 milk-3 tanks, 60,000milk-3tanks, 1,00,000-4tanks.
Milk which is received from the farmers contain 4% fat and 8.39 to 8.40% SNF (snf means
solid not fat i.e. calcium protein etc)
Milk Processing
Pasteurization is done for 72℃ for about 16 seconds the continuous process is done to receive
a required degree of milk.
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After pasteurization the pasteurization unit is linked for other units i.e. homogeniser and
cream separator.
Homogeniser distributes the fat molecules in the equal ratio where the cream separator is
removed from the milk where skim milk is obtained then the skim milk is stored in silo
units for further process. Hence the cream obtained is stored in CRT.
During packaging
There are different milk packets available in the market based on fat percentage and snf value.
• Toned milk which contain 3% fat and 8.5% snf.
• Special milk which contain 4% fat an 9% snf.
• Homogenised milk which contain 3.5% fat and 8.4% snf.
• Double toned milk which contain 1.5% fat an 9% snf.
• Shubham milk which 4.5% fat and 8.4% snf.
• Free fat which contain 6% fat and 9% snf.
Using homogenisation method and cream separating as all the cream is separated in all the
received milk during packaging the required amount of fat and snf is added to the skim
milk.
• for the fat content cream is added.
• for a snf value the skimmed milk powder is added.
Approximately 1 thousand litre of cream in obtained from 10 thousand litre of milk.
Curd production
The standard milk is obtained where the milk contains 3.1% fat and 10% snf. The curd
pasteurisation is done where the milk is heated at 90℃ and cooled at 4℃. The culturization
is done where viable microorganism is added during the addition of the cultured the milk is
again pre heated to 40℃ and the culture is added. This milk is directly packed. The packed
curd is incubated to 3 to 4 hours at 42°c. The curd is then chilled in the chilling unit and
then dispatched.
There are 3 different variants of curd 200g,500g,l000g.
Butter milk = 40% of curd+ 60% 0f processed water (heated to 50-90℃) + seasoning 0.2%
+ salt 1%+ chilling and packaging.
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Cheese production
In kmf unit 13 varieties of cheese is produced
Cheese formation (blocks)
The standard milk is received where fat is 3.4% and snf of 8.5%. This milk is heated for
31℃ using slow agitation. Calcium chloride and culture is added where the culture contain
mesophile and thermophile like lactophilic and streptococci bacteria. This is agitated for five
minutes at a full speed and the mixture is left for 30 minutes. Rennet is added (rennet is an
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enzyme obtained from plant). This mixture is left for 60 minutes. The mixture is agitated for
5-8 minutes at full speed, Curd structure is formed.
The mixture is sent to the down section where cutting is done for 5-8 minutes at a speed of
one round per minute. Cooking is done up to 40℃ where agitation is 1:5 ratio. Acidity is
checked the acidity is needed to be 0.14% of lactic acid, Whey protein is drained, Moisture
is checked and salting is done for 2% (where for 500g,10kg of salt is added). The particles
are sent to the block formation as the blocks are formed vacuum packaging is done. 20kg
blocks are received then coding is done. The processed blocks are transferred to the blast
room.
Cheese slice
Ingredients needed are

• smp= 3300 milk powder
• Joha= pH 1.5
• Joha theu=0.380
• Water= 7.8
• Butter= 1800
• Salt= 0.90
• Nilin= 0.8
• Erne= 0.10
• Sorbate = 0.80
The above ingredients are mixed using mixing kettle at 95℃ temperature this forms a paste.
The paste is then cooled for 75℃.
The cooled paste is sent to the packaging machine where the continuous sheets are passed
through the machine for further packaging of cheese slice.
Cheese spreads
There are different flavours of cheese produced in the cheese section. The different flavours
are added during the production to enhance the cheese spread flavours. Some different
flavours available. They are plane cheese spread, chilli garlic cheesespread, alpino cheese
spread, pepper cheese spread.
Cheese blocks
All the cheese products which are produced are stored in the cold storage room at 4℃. The
products are used when the market demand is needed. Long-time storage period of cheese
gives us a very good taste and good value cheese product.
LABORATORY ANALYSIS
1.GHEE:
FLOW CHART:
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• FFA (FREE FATTY ACID) TEST:
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Materials required: Weighing balance, burette stand, burette, 0.1N NaOH, 100ML
measuring cylinder, phenolphthalein indicator, hot air oven, Desiccator.
FLOW CHART:
RESULT:
Initial reading =10 Final
reading=10.6
Initial -final=0.6
FFA=0.6*2*0.282
=0.3384% NOTE:
2=Constant value ,0.282=correction factor
•MOISTURE:
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Materials Required: Weighing balance, Hot air oven, Moisture Aluminium cup, desiccator,
forceps.
• Moisture% can be taken using 2 methods.
1.Digital moisture
• This method gives the moisture% within 4minutes.
• Place 5 gms of ghee in the digital meter and leave it for 4 minutes
• Take the reading
2.Gravimetric moisture
•Firstly, Sterilize the aluminium cup and weigh the sterilized empty aluminium cup
i.e,W1.
•Add 5gms of ghee to the cup and weigh i.e,W2 (Ghee + Empty cup).
• Place the cup in the hot air oven for 3hrs at the temperature of 1020C.
•After 3hrs remove the cup from the hot air oven and weigh i.e,W3.
•Note down obtained W1, W2, and W3 values and calculate using formulae.
FLOW CHART:
RESULT:
W1= Empty cup weight
W2= Ghee +cup weight
W3= Weight of a cup after drying
Moisture = W2-W3/W2-W1 *100

28.5089-28.4919/28.5089-23.2501
0.017/5.2588
0.0032*100 =0.32%
STANDARD VALUE OF FFA: Minimum=0.3%, Maximum=0.4%

STANDARD VALUE OF MOISTURE: Minimum=0.3%, Maximum=0.4%
STANDARD RM VALUE: 28-29
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•RM VALUE:
Materials required:300ml Round bottom flask, 100/110 ml round bottom flask, RM
apparatus, Bunsen burner, conical flask, filter paper, burette and burette stand, N/10 NaOH,
beads, weighing machine, measuring jars.
Reagents: Glycerol, Stock solution, Warm Distilled water, 1N H2SO4
PROCEDURE:
• Weigh 5g of ghee and add it to the Round Bottom Flask(300ml).
• Add 21ml of glycerol and 2ml of stock solution to the separate measuring jars, then add
these to round bottom flask.
• Then add glass beads.
• Place the flask for Saponification under flame using Bunsen burner.
• Then after the completion of saponification process, leave the flask to cool.
• After cooling add 93ml of warm distilled water, 50ml 1N sulphuric acid.
• Inference: If it appears Milky way colour, we can get good result due to good saponification.
• Leave it for 17 – 20 mins boiling.
• Then Connect to RM apparatus for condensation with 110ml round bottom flask.
• After 20 mins take out the 110ml round bottom flask.
• Place it for cooling in refrigerator for 30mins.
• Then take 100ml of obtained RM and discard the left over.
• Then filter it using filter paper to conical flask.
• Then neutralize it with 0.1N NaOH
• If we get inference in milky way, we get pale pink in titration.
• End the titration then calculate using formulae.
FORMULA USED:
Reading value * 1.1
25.2*1.1=28.05
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•MOISTURE:
Materials required: Weighing balance, Hot air oven, Moisture Aluminium cup, desiccator,
forceps.
FLOW CHART:
PROCEDURE:
o Firstly, Sterilize the aluminium cup and weigh the sterilized empty aluminium
cup i.e.; W1
o Add 5gms of Peda to the cup and weigh i.e.; W2 (Peda + Empty cup) Place the
cup in the hot air oven for 3hrs at the temperature of 1020C.
o After 3hrs remove the cup from the hot air oven and weigh i.e.; W3 o Note
down obtained W1, W2, and W3 values and calculate using formulae.
RESULT:
W2= Peda +cup weight
Moisture = W2-W3/W2-W1 *100 W1=23.5716

= 16.35% W2=28.2498
W3=27.4846
•ACIDITY:
Materials required: Beaker, warm distilled water, burette, burette stand, 0.1N NaOH,
phenolphthalein indicator.
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RESULT:
TITRATION VALUES: NOTE:
Normality= 0.1N
Constant= 9
Initial= 27ml Final= 28ml
Initial-final= 1ml
Acidity formula:
= 9*N*V/weight of Peda
= 9*0.1*1/2
= 0.45
• FAT:
Materials required:1.69gm of Peda, weighing balance, 10% butyrometer, sulphuric acid,
isoamyl alcohol, water bath, centrifuge.
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RESULT:
Butyrometer reading= 16%
STANDARD VALUE OF PEDA: 0.2 STANDARD

VALUE OFACIDITY:
Minimum value= 0.4
Maximum value= 0.5
STANDARD VALUE OF FAT:
Minimum=16
Maximum= 20
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•MOISTURE:
forceps.
FLOW CHART:
PROCEDURE:
•Firstly, Sterilize the aluminium cup and Weigh the sterilized empty aluminium cup i.e,W1.
• Add 5gms of Mysore Pak to the cup and weigh i.e.W2 (Mysore pak + Empty cup).
•Place the cup in the hot air oven for 3hrs at the temperature of 102℃.
•After 3hrs remove the cup from the hot air oven and weigh i.e.W3.
RESULT:
W2= Mysore pak +cup weight
Moisture = W2-W3/W2-W1 *100 W1=23.7952

= 4.91% W2=27.2002
W3=27.0330
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• FAT:
Materials required:1.69gm of Mysore pak, weighing balance, 10% butyrometer, sulphuric
acid, isoamyl alcohol, water bath, centrifuge.
Butyrometer reading=45%
STANDARD VALUE OF MOISTURE: Minimum value= 4%

Maximum value= 5%
STANDARD VALUE OF ACIDITY: Minimum value= 0.4%
Maximum value= 0.5%
STANDARD VALUE OF FAT: Minimum=40%
Maximum=48%
4.BUTTER:
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FLOW CHART:
Receiving of pasteurized ripened cream
•MOISTURE:
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forceps, Bunsen burner.
FLOW CHART:
PROCEDURE:
•Firstly, Sterilize the aluminium cup and weigh the sterilized empty aluminium cup i.e; W1
•Add 5gms of butter to the cup and weigh i.e.W2 (butter + Empty cup)
•Melt the butter until brown granules appears using Bunsen burner.
•Then keep in desiccator for 10 mins.
•Place the cup in the hot air oven for 3hrs at the temperature of 102℃.
•After 3hrs remove the cup from the hot air oven and weigh i.e.W3
RESULT:
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W2= Butter +cup weight

Moisture = W2-W3/W2-W1 *100
=32.8712-31.4194/32.8712-22.8813*100
=14.5326%
•ACIDITY:
Materials required: Conical flask, warm distilled water, burette, burette stand, 0.1N NaOH,
phenolphthalein indicator.
RESULT:
TITRATION VALUES: Initial= 14.1ml Final= 15ml
Initial-final= 0.9ml
NOTE: Normality= 0.1N, Constant= 9
Acidity formula:
=9*0.1N*consumption value/weight of butter
=9*0.1*0.9/20
=0.04%
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• FAT:
Materials required:5gm of Butter, weighing balance, 100% butyrometer, sulphuric acid,
FLOW CHART:
Note the readings and calculate
RESULT:
Butyrometer reading= 82%
STANDARD VALUE OF MOISTURE:

Minimum value= 15%
Maximum value= 16%
STANDARD VALUE OFACIDITY:
Minimum value= 0.021%
38 | P a g e
Maximum value= 0.05%

Minimum=82.5%
Maximum= 83%
5.CHEESE:
FLOW CHART:
39 | P a g e
40 | P a g e
• MOISTURE: (Slice)
41 | P a g e
Materials required: Weighing balance, Hot air oven, Moisture Aluminium cup,
desiccator, forceps.
FLOW CHART:
RESULT:
W2= cheese +cup weight
Moisture = W2-W3/W2-W1 *100 W1=17.0929

= 48.70% W2=20.8850
W3=19.0380
• ACIDITY: (Slice)
Materials required: Beaker, warm distilled water, burette, burette stand, 0.05N
AgNO3, potassium Chromate.
FLOW CHART:
42 | P a g e
TITRATION VALUES:
Initial value=41.8
Final value=50
Initial-Final=8.2
Formula used= 0.002926*100*consumption value/weight of the cheese

=0.002926*100*8.2/2
=1.19*2
=2.38%
FAT: (Slice)
Materials required:3gm of cheese, weighing balance, 40% butyrometer, sulphuric
acid, isoamyl alcohol, water bath, centrifuge.
FLOW CHART:
43 | P a g e
for 3 mins
RESULT:
Butyrometer reading= 24.5%
pH TEST:
• pH test is done using pH meter= 5.5%
STANDARD VALUE OF MOISTURE:
Minimum value= 45%
Maximum value= 50%
STANDARD VALUE OF SALT: = 2-3%

Minimum=22.5%
44 | P a g e
Maximum= 25%
STANDARD VALUE OF pH:
Minimum value=5.4%
Maximum value=5.7%
6.SKIM MILK POWDER (SMP):

❖ Variants of SMP:
45 | P a g e
•Standard grade
•Extra grade
EXTRA GRADE:
•MOISTURE:
Take 5grms of SMP powder in aluminium foil and keep it in Halogen moisture analyzer at
temp of 90℃ for 4mins
•ACIDITY:
RESULT:
Initial – final=16.2
•SODA TEST:
46 | P a g e
RESULT:
Orange colour appears indicate soda negative.
NOTE: If rose pink appears soda positive.
•INSOLUBILITY INDEX:
10grms of SMP dissolves in 100ml of distilled water in less than 1mint .
•SCORCHED PARTICLE:
We did not observe any brown particle so, it is considered as A grade.
NOTE: Brown particles below 5% is A grade.

Brown particle above 5% is B grade.
•BULK DENSITY:
➢Take 25grm of SMP to a measuring cylinder and place it in a bulk density equipment
➢ Leave until it completes 150 beats.
➢Calculate using formula
Weight /consumption value
RESULT:
25/40=0.625
47 | P a g e
NOTE: Min =0.5

Max=0.6
•ALCOHOL NUMBER:
➢10grms of SMP dissolves in 100ml of distilled water in beaker
➢Take the above 2ml milk solution to the petri dish
➢ Add 2ml of 70% ethanol
➢Observation: Curdy appearance= positive (Alcohol present)
Clear solution = negative (Alcohol absent)
RESULT:
We observed clear solution so it is Alcohol absent.
•FAT:
Materials required:1.69gm of SMP, weighing balance, 10% butyrometer, sulphuric acid,
RESULT:
48 | P a g e
INFERENCE: There is no fat present in the powder. So, we concluded it as NIL.

NOTE: We have to mention the correction factor 6.67
•WETABILITY TEST:
➢ If powder takes less than 6sec to settle down in the water then it is considered as positive.
RESULT:
The test is positive.
Conclusion
49 | P a g e
It was a great opportunity to correct and evaluate our self how capable we are to adopt new
changes or interested to learn the things in real or actual working conditions. It helps to
enhance and develop my skills abilities and knowledge it was a good experience and I have
gained best experience and knowledge. Komul provides numerous benefits and advantages
to the practical trainers.
Department and the engineer’s chemist are too friendly and helps us to gain knowledge.
When we enter the organisation the atmosphere itself teaches what we have to do and what
all the duties and responsibilities.
The coordination between employees will create a unity among employees which is very
helpful in decision making and building a good future to the organisation and carry out the
business in right way. Uniformity which is very essential element the management should
maintain among their employees and outlook of an employee will also create an impression
on the minds of others about the preference values and principles.
50 | P a g e

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NANDINI-PRODUCTS QUALITY TEST AT KOMUL

Under the guidance of

Signature and Name of the Candidate

Signature of Candidate Signature of Guide

❖Key features of the dairy business to date:

Objectives of the Union:

HISTORY AND IMPROVEMENT:

KOLAR-CHIKKABALLAPUR DISTRICT CO-OPERATIVE

Design and processing Capacity

Year 2017-18 2018-19 2019-20 2020-21 2021-22

UHT MILK – Speciality of KOMUL

PRESENT VARIENTS OF UHT MILK

Sl. No Products Unit Quantity

Profit and Loss:

Note: 2021-22 Turnover is subjected to Audit

1 Area of operation Kolar – Chikkaballapur a

2 No. of taluks covered 11

3 No. of revenue villages 2919

4 No. of villages covered 2809

5 No. of functional DCS 1904

6 No. of Milk procurement routes 83

7 No. of chilling centres 2

8 Dairy, Chilling centres &BMC’sProcessingcapacity (LLPD)

9 Main Dairy @ Kolar 4.5

Chintamani C.C. 1.0

Sadali C.C. 1.0

10 MegaDairy @ CB Pur 3.0

UHT Plant 3.0 LLPD

Cheese Plant 05 MT/Day

Butter Unit 20 MT/Day

UHT Plant at Mega Dairy 1.8 LLPD

FLEXI Pack Unit at Mega Dairy 0.8 LLPD

Paneer Plant at Mega Dairy 10 MT/Day

Butter Unit at Mega Dairy 10 MT/Day

GheeUnit at Mega Dairy 04 MT/Day

13 Bulk Milk Coolers 360Nos 10,38,036 LPD

14 Automatic Milk Collection Units 1,295

16 Milk distribution routes 147

17 No. of retailers 1078

18 Nandini Milk parlours (Including Franchises) 429

MILK DAIRY PROCESS

In kmf unit 13 varieties of cheese is produced

Cheese formation (blocks)

Ingredients needed are

• FFA (FREE FATTY ACID) TEST:

Moisture = W2-W3/W2-W1 *100

STANDARD VALUE OF FFA: Minimum=0.3%, Maximum=0.4%

Moisture = W2-W3/W2-W1 *100 W1=23.5716

STANDARD VALUE OF PEDA: 0.2 STANDARD

Moisture = W2-W3/W2-W1 *100 W1=23.7952

STANDARD VALUE OF MOISTURE: Minimum value= 4%

W2= Butter +cup weight

STANDARD VALUE OF MOISTURE:

Maximum value= 0.05%

Moisture = W2-W3/W2-W1 *100 W1=17.0929

Formula used= 0.002926*100*consumption value/weight of the cheese

STANDARD VALUE OF FAT:

6.SKIM MILK POWDER (SMP):

NOTE: If rose pink appears soda positive.

Formula used= 0.002926100consumption value/weight of the cheese