Jaipur Dairy Presentation Final

8/2/2019 Jaipur Dairy Presentation Final

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Presentation on

Production of Milk and Its Products

(Jaipur Dairy)


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History of Jaipur dairy:

COMPANY PROFILE

Registered

Plant Commissioned

April 1984

Jaipur & Dausa

25 DCSStarted With

Coverage

APS

March 1975

June 1981

Install capacity :- 7.5 LLPD

drying Capacity :- 15 MT


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Three Tier System:

1200 village level Dairy Cooperative Societies.

In Jaipur region there are 8 chilling centers.

From DCS milk was received and collected at Jaipur dairy dock.

PROCUREMENT & INPUT

Dairy

Cooperative

Societies

ChillingCenters

JaipurDairy


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PRODUCT PRODUCE PACKED MILK

DOUBLE TONED

TONED

STANDARD

GOLD

MILK PRODUCT

CURD

LASSI

GHEE

BUTTER

CHHACH

PANEER

SHRIKHAND

FLAVORED MILK

ICE-CREAM

RASGULLA


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How does Milk get spoiled?

Milk serves as the excellent medium for growth ofmicro-organism because of its high moisture content,

nearly neutral pH and rich in microbial food.

Responsible bacteria:

Acid production Streptococcus lactis, S.

Thermophilus, L. thermophilus etc.

Gas production Yeast, heterofermentive lactis etc.


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What is pasteurization?

It is heating of every particle of milk and milk products for adefine time and temperature combination to destroy all the

pathogen organisms without effecting flavour and

composition.

Types of Pasteurization

Low Temperature Long Time (LTLT) heated to 63 0C / 145 0F for 30

minutes and cooled to 50C or below.

High Temperature Short Time (HTST) heated to 720C / 1610F for 15sec and cooled to 50C or below.

Ultra High Temperature (UHT) heated to 135 0C to 150 0C

for 1-2 sec or fraction of sec and cool to room temperature.


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Processing Of Milk

Filtration

Pasteurization

Cream Separation And

Standardization

Milk is subjected to processes such as:


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Skim Milk And Cream Separator


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Processing

ofGHEE

(Clarified Butter)


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Continuous Butter Making Machine


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Chemical Testing Of Milk

Organoleptic Test

Clot On Boiling (COB) Test

Alchol Test

Resazurin Reduction Test

Acidity Test

SNF Test through the Lactometer

The Gerber Method For Determining Of Fat

Percentage in milk Protein Test

Methyl Blue Reduction Test (MBRT)


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% of Acid present in Milk

10 ml

milk

1 ml

Phenopthalein

Titrate With 0.1N NaOH

Reading of volume of NaOH used

in titration is % of acid in milkTest Tube


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Determination of % Fat in milk

10.75 ml

milk

10 ml

Conc. (92%)

H2SO4

1 ml amyl alcohol

Centrifuge Note thereading

Butyrometer


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Specific Gravity Test

300-500 ml

Cylindrical beaker

Milk

Note the reading as CLR(corrected lectometer Reading)

Specific Gravity of milk = (CLR/1000) +1

i.e. if CLR = 31 then

Sp. Gravity = (31/1000) +1 = 1.031 Kg/m3


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Calculation of SNF (solid not fat) value

Calculating SNF content of the milk byusing the formula:

SNF=CLR/4 + 0.40 + % Fat * 0.2

If

% Fat F = 6.6%

CLR = 29.5Then SNF = 29.5/4 + 0.4 + 0.2*6.6

= 9.1 %


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ProtienTest

10 ml

milk

0.4 ml Potassium

oxalate

1 ml phenphthalien

2 ml HCHO

Titrate it with 0.1N NaOH

and Note Volume of NaOH

V ml

% Protien = 1.7*V


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Tests For Detection Of Adulterants In

The Milk

Vegetable Oils Detection Test

Urea Detection Test

Ammonia Fertilizer Detection Test Nitrate Fertilizer / Pond Water Detection Test

Formalin Detection

Test For Detection Of Starch Test For Detection Of Salt


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Vegetable Oils Detection Test

Removing

Moisture byheating

10 mlmilk sample Centrifugal Separator

Cream

Butyro Refractometer


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Urea Dectection Test

2 ml

milk

2 ml

Urea Reagent


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Ammonia Fertilizer Dectection Test

1 ml

milk

2 ml

Ammonia

Reagent


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Nitrate Fertilizer Dectection Test

1 ml

milk

1ml

Nitrate Reagent


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Formalin Dectection Test

10 ml

milk

5 ml

Conc. H2SO4


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Starch Dectection Test

3 ml

milk Boil the milk sample

Cool At Room Temperature

And add 2-3 drops of 1%

Iodine solution


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Salt Dectection Test

1 ml

milk

5ml

Silver Nitrate (0.8%)

2-3 drops of 1% K2Cr2O7


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THANK YOU

Date post:	06-Apr-2018
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Jaipur Dairy Presentation Final

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