Jaipur Dairy Presentation Final
Transcript of 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