VERKA MILK PLANT

(Mohali)

Training Report
On
Processing and Quality Control
Of
Milk And Milk Products
Submitted To: Submitted By:-
Department of Amandeep Kaur

Food Science And Technology B.sc(Hons.) IV yr

Khalsa College Roll No. 1822

Amritsar Food Science And Technology

Khalsa College, Amritsar

Acknowledgement
Industrial training gives us great sense of responsibility towards our work and
management. It gives us opportunity to enhance our knowledge and skills. We tend to get
aware of the industrial background and their working.

With a sense of gratitude and heartiest honours, I would like to thank Mr. Manbeer Singh,
Head Of Department Of Food Science And Technology, Khalsa College, Amritsar.

I take immense pleasure in thanking to Mr. Balwinder Singh (GM of Verka Milk Plant,
Mohali) for granting me permission to undergo this training session and I am highly
thankful to Miss Rajdeep Kaur and Miss Sandeep Kaur, Quality controller and staff of the
Verka plant for their guidance and assistance during entire training which helped me to
complete my project.

Finally I would like to express our heartiest thanks to our family member, friends and
well-wishers for their inspiring moral support without them my training would not have
been a success.

Amandeep Kaur
 INDEX
Introduction
Geographical Location
Verka Milk Plants In Punjab
Objectives
Milk Procurement
Milk Plant Products
Raw Milk Reception
Platform Test
Fat and SNF
Milkoscan FT 120 Machine
Milk Processing Section
Lassi Section
Paneer Section
 Kheer Section
Curd Section
Cleaning In Place
Effluent Treatment Plant
 Introduction
Milk Production is very important part of the agricultural economy in the state of Punjab.
Punjab is one of the smallest States in Indian Union with a total area of 50,362 sq.Kms ,
which is 1.5% of the total India’s landmass. Dairy farming is an age-old subsidiary
profession in the rural areas of Punjab. Punjab is the second largest milk producing state
in India, producing around 10% of the county’s Milk Production i.e. million ton annually.

The Punjab State Cooperative Milk Producers Federation Limited popularly known as
MILKFED Punjab, came into existence in 1973 by Punjab Dairy Development Cooperation
under the Punjab State co-operative act, 1967 to safeguard commercial interest of milk
producer farmers to save them from exploitation of middle man with their participation
in its management and to provide quality milk and milk products to consumers at
competitive rates.

First milk plant of the state was setup at Verka near the Amritsar. The brand name of Milk
and Milk Products was adopted as Verka. Commissioning of Plant was done by Dairy
Development Cooperation in 1974.

Geographical Location of Milk Plant

Milk Plant Mohali is located in District Ropar of Punjab. It is located on
the National Highway No.21 joining Chandigarh with Ropar, Jalandhar
and Amritsar. Total land area is 37.02 acres . It is situated in Phase-IV of
Industrial Area SAS Nagar, Mohali at a distance of about 8Km from
Chandigarh.
 Verka Milk Plant’s in Punjab
There are various other Verka Milk Plants established by Punjab government in many
other cities like

 Verka Milk Plant Amritsar

 Verka Milk Plant Ferozepur

 Verka Milk Plant Faridkot

 Verka Milk Plant Bathinda

 Verka Milk Plant Sangrur

 Verka Milk Plant Patiala

 Verka Milk Plant Mohali

 Verka Milk Plant Jalandhar

 Verka Milk Plant Hoshiarpur

 Verka Milk Plant Gurdaspur

 Verka Milk plant Ludhiana

Objectives

The specific objectives of the Federation are as under:

 To carry out activities for promoting production, procurement processing and

marketing of milk and milk products for economic development of the farming
community.

 To purchase and erect buildings, plants, machinery and other ancillary equipment to
carry out business.

 To study problems of mutual interest related to production, procurement and

marketing of dairy and allied products.
  To purchase commodities from the member and deal with non members for
marketing, dairy and allied products subject to such conditions as may be decided
by the Board from time to time.

 To establish research and quality control laboratories.

 To make necessary arrangements for transfer of milk , allied milk products and
commodities.

 To market its products under its own trade name/ brand name with its Member
Union’s trade mark/brand.

 To give remunerative prices to farmers and to ensure permanent market for the
whole year.

MILK PROCUREMENT
Production of milk is confined to the rural areas. Therefore, milk has to be collected and
transported from production points in Milk She areas to processing and distributing
points in cities.

The common system of collection of milk is by:-

 Cooperative Societies:- There is total 1150 cooperative socities

 Milk collection from own chilling centers:- They are,

 Noorpur Bedi Chilling Center

 Jhingri Chilling Center

 Morinda Chilling Center

 From Bulk Milk Coolers(BMC):- Total BMC are 160 under Milk Shed area.

MILK PLANT PRODUCTS

Milk Plant has to maintain company specifications for its milk and milk products to
provide standard and quality of products to consumers.

In Milk Plant Mohali four different kinds of milk are processed and packed.

 Standard Pasteurized Milk

 Pasteurized Double Tonned Milk

 Pasteurized Skimmed Milk

 Premium(Full cream) Milk

Other Products are:-

  Curd

 Lassi (Plain and Masala)

 Kheer

 Paneer

Raw Milk Reception

The Quality of dairy products is very dependent on the quality of milk used to make them.
Due to this remark RAW MILK Reception at the DOCK is the first important place of any
dairy plant. Reception of raw milk includes:-

 Unloading

 Grading

 Sampling

 Weighing

 Testing

RECEPTION OF MILK
At Milk Plant, Mohali reception of milk is done by Tankers in two different shifts
Morning and Evening reception.

TANKERS RECEPTION

Milk from existing chilling centers and adjacent milk plants is regularly received at milk
tankers. Milk tankers may have single compartment with baffles or may be having
multi-compartment carrying different types of milk. Eg:- Front portion, Rare portion
and Single tanks.

Tankers are brought to the milk reception line. Afterwards an Ass. Lab chemist(dock
Lab) goes and performs the organoleptic tests of milk, followed by measurement of
temperature. Meanwhile milk is continuously mixed with a plunger. The chemist then
takes a representative sample of milk in tankers compartments. This follows thorough
analysis of milk at DOCK LAB and the n milk is received or rejected. Hence various test
performed cn be categorized as:-

 Oraganoleptic Tests(Include flavour and taste)

 Physical Tests (Including temp. Measurement and extraneous particle presence)

 Quantitative Tests (Include Fat estimation and SNF estimation)

 Qualitative Tests (Include COB, Acidity, Alcohol Test and MBRT(Methylene Blue
Reduction Test)

When the milk meets the standards of milk plant the reception line is connected to the
tanker and milk is dumped in the dump tank. From there it is pumped to the plate
chiller and chilled milk is stored at 5 degree Celsius in the Raw Milk storage tanks. Each
storage tank is of capacity 15000 lts and milk in fresh season is stored in a silo situated
outside the plant having the capacity of 30000 lts of milk.
PLATFORM TESTS
 Check for Cleanliness

First of all cleanliness of containers is checked and appropriateness of seal is also

checked.
 Presence of foreign matter

The milk is taken, filtered and seen for presence of any foreign matter. Physical
condition of milk is also noted from top i.e. for presence of any flies.

 Temperature

Temperature of milk is then tested and should not be greater than 5°C

 Organoleptic evaluation

Check, taste and flavour of milk.

 COB (Clot On Boiling) Test

Take 2 ml of milk in test tube

Boil it directly on the flame

Formation of clots in the test tube indicates COB positive milk and unacceptable.

 Acidity Test

Taking 10 ml conical flask

Add 2-4 drops of phenolphthalein as an indicator

Titrate it against N\10 NaOH until light pink colour appear

Acidity above 0.13% is not acceptable.

 Salt Test
 Take 5 ml of silver nitrate in a test tube

Add 2-3 drops of potassiumchromate and mix

Add 1 ml of milk and mix well

Yellow colour indicates positive and in case of negative brown colour appears.

 Urea Test

Take 2 ml of milk in the test tube

Add 2 ml of urea reagent

Mix well

Bright yellow colour indicates positive test and negative in case of off white or light
yellow colour.

 Rosalic Test or Neutralizer Test

Take 2ml of rosalic solution in the test tube

Add 2 ml of milk in the sample and mix it well

Brick red colour indicates positive test and negative in case of pink colour.

● Sugar Test

Take 10 ml of milk sample in a test tube

Add 1ml of conc. HCl and pinch of resorcinol in the test tube and mix it.
 Boil it in water bath for 5 min.

Rose Red colour indictes positive test nd negtative in case of white colour.

 Ammonia Test

Take 5 ml of milk in the test tube

Add 1 ml of nesslar’s reagent

Dark brown colour indicates positive test and negative in case of white colour.

 Starch Test

Take 3ml of of milk in the test tube

Boil and cool it

Add 2-3 drops of iodine solution

Blue colour indicates positive test and negative in case of white colour.

 Glucose Test

Take 1ml of milk sample in test tube

Add 1ml of Fehling solution A (Modified Barford’s Reagent)

Boil in the waterbath for 2-3 minutes

Cool it
 Add 1m of Fehling solution B (Phospho

Mix it

Sky blue indicates the negative test and dark blue colour in case of positive test.

 Formalin Test

Take 5 ml of conc. H2SO4 in a test tube

Add 10 ml of milk in the test tube

Violet or blue colour at the junction of two liquids indicates positive test.

 MBRT Test

Take 10 ml of milk sample in the sterile test tube

Add 1ml of methylene blue dye

Plug with a sterilized cork and invert the tube to mix the contents

Incubate at 37c in a waterbath

Now check the tubes for discolouration and note down the time

Milk with MBRT time less than 10 min is unacceptable.

 Fat and SNF

Fat can be determined by Gerber Method. It includes following steps:-

Take 10ml of H2SO4 in a butyrometer by sides walls of the the butyrometer

Add slowly 10.75 ml of milk in the tube(temp. of milk must be 27c) with the help of
pipette

Now add 1ml of isoamylalcohol

Put the stopper on the butyrometer and shake it well

Now centrifuge it for 3-5 min in the centrifuge machine

Note down the reading on the scale of the butyrometer

SNF

SNF can be determined by the Lactometer reading. It includes following steps:-

Cool the milk at 15c temp.

Fill the milk in the cylinder upto brim

Now slowly put the lactometer in the the cylinder and let to flot freely in the
cylinder

Note the reading on the scale of the lactometer

Calculate the SNF by using following formula

SNF= CLR\4 + (Fat x 0.2) + 0.29

where, CLR = Corrective Lactometer Reading

Milko Scan FT 120 machine

This machine measure the 7 parameters. They are:-

(i)Fat

(ii)SNF

(iii)Lactose

(iv)Protein

(v)Total Solubility

(vi)Acidity

(vii)Urea(adultrant)
 MILK PROCESSING SECTION
Processed milk may contain small dirt particles invisible to the naked eyes. In order
to remove these particles the milk has to be processed.

In any kind of industry various process are undertaken to process the raw materials
to obtain the final product. So each such process can be divided into discrete steps
which when undertaken one by one lead to the complete process.

In our case at VERKA, the process is to process the raw milk in the required standard
conditions and to each the final processed milk at the desired standards. The milk
processing plant at the Mohali unit is engaged in receiving any kind of the raw milk
from the state dairy federations and process it to produce Pasteurized Standardized
Milk, Pasteurized Double Tonned Milk, Pasteurized Full Cream Milk and Pasteurized
Skimmed Milk.

Before reaching the final state the raw milk is subject to various processes shown
below:-

 Pasteurization

 Cream Separation

 Fortification Of Vitamins
 Standardization

PASTEURIZTION OF MILK

The Term Pasteurization has been called after the name of scientist ‘Louis Pasteur’.

The term pasteurization, as applied to market milk today refers to the process of
heating every particle of milk to at atleast 63c for 30 minutes or 75+-2c for 15
minutes. The milk should be immediately cooled to 5c or below.

Pasteurization is divided into 3 categories:-

 LTLT (Low Temp. For Long Time) 63c for 30 min.

 HTST (High Temp. For Short Time) 72c for 15 sec.

 Flash Pasteurization (78c for flash sec without holding)

PASTEURIZATION METHOD AT MILK PLANT

At Milk Plant, Mohali two pasteurizer units (HTST) are working. Milk is fed to the
Regeneration section which saves energy by heating the income milk and cooling
the outgoing milk. After the regeneration section I milk is carried to the filters which
removes extraneous particles from milk. From here milk is carried to a clarifier or to
a cream separator as milk attains a temp. of around 40-45c after regeneration I.

Milk line from cream separator is fed back to the pasteurizer in regeneration section
II. Afterward milk is heated by hot circulated water. A hot water pump is used for
this connected to a hot water mixer. Milk after heating at 80c in holding section.
After which it passes to Flow Division Valve (FDV) which operates against air
presuure. It allows the will the milk to Regeration Section II if temperature is
maintained above 72c otherwise it will it will divert the flow of mik to Float Balance
Tank for Re-pasteurization. After passing through Regeneration Section II and I milk
finally comes to chilling section where it is chilled to less than 5c and stored in
storage.

CREAM SEPERATOR
Cream is lighter than serum i.e. density of fat is lower than serum portion density.
That’s why creaming phenomena occurs but natural creaming is very slow due to
smaller diameter of fat globules. Hence somehow if we increase the force acting on
the fat globules to rise it up we can separate cream much efficiently and quickly. In
dairy plant Cream Seperator are used where centrifugal force is given to milk
articles causing faster separation of cream(fat) from serum portion. Generally
Cream Separator are used now-a-days are closed separator without which it is
impossible to work.

Separation is done either of

 Cold Milk: Cause high velocity of milk and less efficiency of seperaton.

 Hot Milk: Cause low viscosity of creamand hgh efficiency of separation.

Technically 40c and above is the temperature of separation but microbiologically

temperature should be 25c or less as Mesophilic organism grows faster at 40c which
will cause poor shelf life and souring of cream.

Standardization
Standardization of milk, reforms to the adjustment i.e. raising of lowering of the fat
and or solid-not-fat percentages of milk to a desired value, so as to confirm the legal
standard or other requirements prescribed.

Let us think without standardization how one can think of adjusting casein to fat
ratio in cheese milk, fat to SNF ratio in Paneer milk and etc? If one has to
standardize milk only for fat or only for SNF he will use a Pearson Square method
and if both has to adjust then algebraic method is used. At plant standardization is
done while package any type of market milk and product manufacturing. Different
standardisation of different types of milk are as under:-
 Sno. MILK FAT% SNF%

Pasteurized 4.5% 8.5%

1 Standardised
Milk

Pasteurized 1.5%
2 Double tonned
9.0%
Milk
Pasteurized 6.0% 9.0%
3 Full Cream
Milk
Pasteurized 0.5% 8.7%
4 Skimmed Milk

HOMOGENIZTION AND FORTIFICATION

A homogenizer is a machine working on high pressure. Homogenization causes breaking
of bigger fat globules into equal sized or nearly equal sized globules.

The capacity of Homogenizer at milk plant Mohali is 3000 lts per hour and it is a double
stage homogenizer. Never operate or run homogenizer empty. Pressure in 2 nd stage is
stabalised and then in 1st stage. At Mohali butter oil is homogenized with milk.
Fortification is general process of enriching certain ingredient of milk like vitamins. Verka
milk is fortified with Vitamin A.

POUCH FILLING

Market milk is packed in 500 ml or 1000ml pouches on a pre packing machine. Once the
milk sample passes the standard quality content tests it is packed by pouch filling
machine. Milk storage tanks are supplying milk to these machine in pouch filling section.
The machines arranged two rows having five in first row and four in opposite row.At a
time seven of these machins are used for packing market mill.

Pouch filling machines works on following sequence:

 Film sheet is drawn by rollers from back and sheet is passed over UV light for
sanitization.

 Turns are provided to fold the sheet in the form of cylinder.

 Vertical scaling is done to a tabular structures.

 Meterd amount of milk is dispensed in tubes film and filling is done just before
horizontal sealing.

 Horizontal sealing and cutting of pouches and finally they fall due to gravity.
 Each and every machine located in the plant are single headed i.e. one tank at
top and double sealing line. Sealing is done by electrically heated electrodes.
Filling is done due to air pressure release and the timing for which valve should
open controls the quantity of milk packed. Crates are provided on conveyor after
properly washed and the packed milk is stored in cold storage at 5 degree Celsius
temperature or below.

LASSI
In Milk Plant, there are 4 vats for lassi each having capacity 2500 quintal. Lassi is a drink
made from cultured standardized milk by 50:50 dilutions with water. Both plain and
masala lassi is made in this plant.

PROCESSING FLOW CHART FOR PLAIN

LASSI
Receiving of Pasteurized Milk
↓
Standardization (4.5% fat and 8.5% SNF)
↓
 Heating of Milk to 90ºC for 5 min
↓
Cooling to 40ºC
↓
Inoculation with culture at 40ºC (2000/20 liters of milk)
↓
Incubation at 40ºC (till acidity reach 0.67% for 3-4 hrs)
↓
Addition of pasteurized chilled water (12:1)
↓
Breaking of Coagulum (Acidity 0.54%)
↓
Packaging
↓
Storage (at 5ºC)

MANUFACTURING PROCEDURE OF PLAIN

LASSI
Lassi is manufactures from standardized milk (4.5% fat and 8.5 SNF). In winter the milk
(150-200lit) is taken in cans and inoculated but in summer when the supply is more that is
1500-2000 lit milk is taken in vats. Lassi milk is pasteurized at 85ºC for 5 min. In summer
this is down with the help of heat exchanger. For inoculation milk is cooled to 40ºC, this is
done by passing chilled water through vats. The inoculation is done at 40ºC at 1%. The
culture is poured into the vats and mixed properly with a plunger. Incubation is done at
40ºC for 3-3.5 hrs. During this the acidity reaches to about 0.67%. Pasteurized chilled
water is added to the curd and mix ( curd : water = 4:1). This is done to lower the acidity of
curd so that at the next day this curd can be used for lassi manufacturing. Then next
morning stage the desirable acidity is 0.57%. The coagulum is broken by plunging the
curd. By passing the curd through chiller (plate type), the plunging action break the curd
into smooth drinks as well as chilled the lassi to 6-7ºC, then it is packed into the packets.
Before packaging the lassi is filtered through a nylon cloth.

DESIRIBILITY
■Fat not more than 2.30%
■TS not more than 6.55 to 6.80%
■Acidity 0.50 to 0.55%
■Taste and Flavour- Normal
■Storage Temp.- 4ºC
■Shelf life- 4 days at 5-7ºC
■Packaging- ½ and 1 liter

MASALA LASSI

Ingredients
Ginger – 1 Kg
Green Chilly – 600g
Jeera – 200g
Salt – 2.5g
Grind all the ingredients and mix it in 6 liter of water.
Sieve the masala with nylon cloth.Addition of 1 lit. masala per 40 lit of lassi during
addition of water.
Manufacturing procedure is as same of that of plain lassi.

Packaging
2.5g packing
 PANEER SECTION
Paneer is the product obtained from cow or buffalo milk or combination therefore by
precipitation with sour milk, lactic acid or citric acid. It should not contain more than 60%
moisture and milk fat content should not be less than 50% to the dry matter.
Simply Paneer refers to milk solids by the acid coagulation of boiled hot whole milk and
subsequent drainage of whey.

PROCESS FLOW CHART FOR PANEER

MANUFACTURING
Processed Milk
↓
Standardization of Milk (Fat 4.8% and SNF 8.8%)
↓
Heating to 90-95ºC for 5min
↓
 Cooling to 72-75ºC
↓
Citric acid solution- coagulation (coagulant@1.5-1.6% temp72-75ºC)
↓
Pressing 40kg wt. of each hoop for 5-15 min
↓
Dipping in pasteurized water for 1-2 hr (temp.15ºC)
↓
Shifting to Packaging and Holding for sometime to drain excess of water
↓
Polybags packaging and sealing on electric heater
↓
Storage at 5ºC and dispatch in insulated box

OPERATIONAL PARAMETERS
Milk Fat : 4.8%
SNF : 8.8%
Citric Acid: 2%
Milk Taken in one lott : 500kg
Preheating Temperature : 90ºC
Time of Coagulation : 30sec
Pressure used in hoops : 2.8 kg/ cmsq for 20 min
Temp of addition of coagulant : 73c -75c

MANUFACTURING PROCEDURE OF PANEER

Paneer is preferably made from buffalo milk. In this Plant paneer is made from mixed
milk. Paneer milk is not pasteurized as it is heated to 90ºC before paneer preparation. Milk
from dock is directly taken in multipurpose vat after chilling. If Fat % is low or high then it
is standardized taking into account SNF% also.
Milk from vat is passed through a plate heat exchanger to heat 90ºC. Then it is taken into a
double jacketed manufacturing vats. Water may be circulated around it if required.
Then the milk is cooled at 73ºC and stirred during this side by side 2% citric acid solution
is prepared in a can and heated to 72-75ºC by injecting steam. Then coagulant is added to
milk and contineous stirring is done so as to maintain proper mixing of coagulant with the
coagulant is added until clear whey separate out. The curd is stirred sometime for proper
coagulation.
The curd is then allowed to settle down for few minutes and is pushed away from the
outlet of the vat. Then a steel strainer is put at the outlet gate and whey is drained out
through muslin cloth. In each hop 12 kg of curd is put and are placed under pressure of 2
kg.
After pressing the curd is taken out of the hop and cut into 4 pieces with a knife. These
curd blocks are immersed in pasteurized chilled water (15ºC) for 2 hours for developing
proper body. After that pieces of paper are taken out of water and placed on trolley for
removal of excess water. It is then send for packaging.

PACKAGING AND STORAGE

Paneer blocks are cut into small pieces of 200g by knife. Then the pieces are weighed to
200g accurately. Then it is packed in polythene bags. Bags are sealed with heating rod and
labeled with date of manufacturing and lot number. Then 2 kgs packs is prepared having
10 pieces of 200g in polythene bags. These bags are put in plastic crates and stored at 5-
10c in cols store and is marketed into insulated box.

DESIRABILITY
% FAT not less than 50% on dry basis
% Moisture not more than 60%
%TS 44-52%
Organoleptic test- Normal
Temperature of storage- 3-4ºC
Shelf Life- 5 Days at 5-7ºC
KHEER
It is product made from pasteurized milk having 3% Fat and 10% SNF.

INGEDIENTS
Rice : 8kg
Sugar : 13.5 kg
Small Cardemom : 100g
Sodium Benzoate(preservative) : 80 g

FLOW SHE1ET FOR MANUFACTURING OF

KHEER
Standardization of Milk( Fat3% and SNF10%)
↓
Continous Boiling for 10 min. with stirring and scrapping
↓
Addition of Basmati Rice (8kg)
↓
Boiling with continous stirring and scrapping till it attain desirable concentration (1 hour)
↓
Addition of Required quantity of Sugar , Small Cardemom, Sodium Benzoate in bucket of
milk
↓
Gentle Boiling and Continous Stirring and scraping is continued for about 10-15 minutes
till final concentration of about 2:1 is obtained
↓
Filling into cups and Sealing
↓
Storage at 8ºC
 ↓
Packaging in Corrugated boxes
↓
Dispatch in insulated boxes

Packaging : 125g and 200g

DESIRIBILITY
Fat not more than 3.10%
TS not more than 13.10%
Acidity – 0.80 – 0.95 %
Taste and Flavour – Normal

CURD SECTION
Curd is the product obtained from pasteurized or boiled milk by souring natural or
otherwise by a harmless lactic acid or other bacterial culture. It should have the same % of
Fat and SNF is the milk for which it is prepared. In Plant two type of cured is prepared i.e.
Premium and Traditional Curd. In premium curd, Yoflex R Express 1.1 culture and in
Traditional curd, culture prepared by NDRI Karnal is used. Culture used is a mixed culture
of Step. Lactis, Step. Cremoris and Step. Diaacetylactis is used for cured making.

FLOWSHEET CHART FOR CURD MAKING

Standardization (Fat3.0% and SNF 9.1%)
↓
Heating of Milk (85-90ºC for min)
↓
Cooling (39- 40ºC)
↓
Inoculation with Culture@ 1-2% at 40ºC
↓
Cup Filling and Sealing at 35-40ºC
↓
Incubation (38-40ºC till acidity 6.0 to 6.5%)
↓
Storage overnight at 5ºC
↓
Packaging
↓
Dispatched
PROCEDURE
Curd is stored into vat. The milk is heated to 85-90ºċ for 5 minutes by steam in a double
jacketed vat. The heated milk is then taken out into cans and cooled down to 39-40ºC by
immersing the cans into pasteurized chilled water taken in vat. This water is continuously
circulated through a plate chilled to maintain lower temperature then milk is inoculated and
transferred into container for further filling into cups. Filling and sealing of cup is done by
mechanically. Before filling the cups are sterilized by passing through UV tunnel. The
cups are sent to incubation room and then cold stored.

DESIRIBILITY
Fat not more than 3.10%
TS not more than 13.10%
Acidity – 0.80-0.90%
Taste and Flavour – Normal
Shelf Life – (i) Traditional Curd – 6 Days
(ii) Premium Curd – 10 Days
Packaging – 100g, 200g, 400g in Cups
500g in Pouches

CIP ( Cleaning In Place)

To clean every pipeline storage tank manually and daily is a much difficult job and
to solve this problem. CIP is introduced. Every milk plant has CIP unit which
circulates or carry out cleaning operation. Though CIP needs manual washing
periodically but it has received labour cost. At Mohali plant CIP unit has three
tanks of capacity 2000lts. In one hot water is stored, in one water is mixed with
bleaching powder is used and in one cold water is used. Storage tanks in plants
 ( ST1-ST10 ) are cleaned manually and finally all the three circulations are done.
The unit has a supply and return pump of capacity 2000lts/hr. Temperature for
hot water is maintained by steam checked by magnetic valve.

Methods Followed For CIP

 Flush with fresh water for 10-25min.

 Rinsing with detergent solution (1.0-1.5% ) at 65c for 3 to 4 min

 Flushing with hot water at 60c-70c for 5min.

 Finally with fresh water for 10-15 min.

EFFLUENT TREATMENT PLANT

ETP(Effluent Treatment Plant) plant means treating industrial waste water to make it
pollution free material before it pollution free material before its drainage. During this
water treatment, organic compounds are transformed into inorganic compounds with the
help of biomass. Main aim of ETP plant,
(1) To render the sewage in offensive so that it causes no odours or nuisance.
(2) To reduce or eliminate danger to public health be possible contamination of water
supplies and bathing area.
(3) To prevent destruction of risk and aquatic life.
In this ETP plant, water is treated by activated sludge process. The waste from the plant
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