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Report on analysis of quality of raw milk Report on analysis of quality of raw milk and milk products.and milk products.

Submitted to-Submitted to-Vikas yadavVikas yadavHOD biotech departmentHOD biotech department

Submitted by-Submitted by-Kanika vijKanika vij

RAW DIAGRAM OF PRACTISE ADOPTED IN RAW DIAGRAM OF PRACTISE ADOPTED IN DIARYDIARY

DOCKDOCK RAW MILK STORAGE TANKRAW MILK STORAGE TANK PASTEURIZATION CHAMBERPASTEURIZATION CHAMBER DIFFERENT TYPES OF MILK STORAGE DIFFERENT TYPES OF MILK STORAGE

CHAMBERCHAMBER PACKAGING DEPARTMENTPACKAGING DEPARTMENT

MILK

Milk may be defined as the whole ,fresh cream,lacteal Milk may be defined as the whole ,fresh cream,lacteal secretion obtained by the complete milching of one or more secretion obtained by the complete milching of one or more

animals.animals.

TYPE OF MILKTYPE OF MILK Fluid milk-fat content is less than 5%Fluid milk-fat content is less than 5% Depending on milk fat contentDepending on milk fat content Whole milk-contain not less than 3.25%milk fat and not less Whole milk-contain not less than 3.25%milk fat and not less

than 8.25%milk solid not fatthan 8.25%milk solid not fat Low fat skim milk-fat has been removed.Low fat skim milk-fat has been removed. Concentrated fluid milk-Concentrated fluid milk- Evaporated milk-60% of water is removed in vaccum 50to60 Evaporated milk-60% of water is removed in vaccum 50to60

degree temprature.degree temprature. Sweetened condensed milk-to prepare this milk 15% of sugar Sweetened condensed milk-to prepare this milk 15% of sugar

is added to the whole milk.is added to the whole milk.

MILK CONSTITUENTSMILK CONSTITUENTS

Major constituents-85% water,milk fat,Major constituents-85% water,milk fat,

Milk protein-mainly consist of casein,Milk protein-mainly consist of casein,ββ-lactoglobulin -lactoglobulin and and αα-lactalbumin.casein is found in the form of a -lactalbumin.casein is found in the form of a calcium caseinate phosphate complex.calcium caseinate phosphate complex.

Milk sugar-lactose and glucose. And mineral mattersMilk sugar-lactose and glucose. And mineral matters

Minor milk constituents-Minor milk constituents-

Phospholipids,cholestrol,enzymes,vitaminsPhospholipids,cholestrol,enzymes,vitamins

MILK PROCESSING OPERATIONMILK PROCESSING OPERATION

Sense to the safe milk free from disease producing Sense to the safe milk free from disease producing bacteria and toxic components.bacteria and toxic components.

MILK PROCESSINGMILK PROCESSING

Pasteurization-Pasteurization-

Heat treatement that removes disease producing bacteria Heat treatement that removes disease producing bacteria at the temprature below 100at the temprature below 100°c.heating may be by °c.heating may be by stream.stream.

Pasteurization is used-Pasteurization is used-

When more rigrous heat reatement harm the When more rigrous heat reatement harm the quality of the product.quality of the product.

To kill pathogens.To kill pathogens.

When main spoilage organisms are not very heat When main spoilage organisms are not very heat resistant.resistant.

TEST AND PROTOCOLSTEST AND PROTOCOLS

MILK TESTMILK TEST

Fat testFat test SNF testSNF test Phosphatase testPhosphatase test Standard plate count Standard plate count Coliform testColiform test Test for acidity of milkTest for acidity of milk Alcohol testAlcohol test

TEST FOR GHEETEST FOR GHEE

ColorColor FlavorFlavor Moisture testMoisture test

calculation=(b-c)*100/(b-a)calculation=(b-c)*100/(b-a)

Test for FFA%(free fatty acid as oleic acid)Test for FFA%(free fatty acid as oleic acid)

Calculation=2.82*(v/a)Calculation=2.82*(v/a)

MILK POWDER TESTINGMILK POWDER TESTING

Moisture testMoisture test

CalculationCalculation

Final moisture=readingFinal moisture=reading+0.4%+0.4% Bulk densityBulk density

CalculationCalculation

Density=mass/volumeDensity=mass/volume Insolubility indexInsolubility index

ADULTERATION TESTADULTERATION TEST

Urea testUrea test Mineral oil testMineral oil test Starch testStarch test Ammonia testAmmonia test Neutralizer testNeutralizer test

Microbiological analysis of raw milkMicrobiological analysis of raw milk

M.B.R.T. TestM.B.R.T. Test Standard plate countStandard plate count

PACKAGING SECTIONPACKAGING SECTION

After processing the milk is packed in the processing section.After processing the milk is packed in the processing section.

There are 2 packing machines in this section-IL-5 and IL-6.There are 2 packing machines in this section-IL-5 and IL-6.

IL-5 works on the principle of air pressure.milk is injected with IL-5 works on the principle of air pressure.milk is injected with the help of piston.but the packets shoe variatio in length and the help of piston.but the packets shoe variatio in length and weight.the average speed of packing machine is weight.the average speed of packing machine is 38packets/min.38packets/min.

IL-6 .there is direct filling without injection.packets donot show IL-6 .there is direct filling without injection.packets donot show variation in length and weight.it gas a good speed of variation in length and weight.it gas a good speed of 45packets/min.45packets/min.

REFRIGERATION SECTIONREFRIGERATION SECTION

It is an important part of the diary.it It is an important part of the diary.it provides a temprature at which the provides a temprature at which the

milk can be prepared.milk can be prepared.

THANK YOUTHANK YOU