Mi lk and milk product analysis project

SAHAYOG CLEAN MILK PRIVATE LIMITED

Table of content 1. Introduction

Object Management commitment Vision Mission Unique salic preposition

2. About the milk Types of milk Milk and milk product

3. Materials and methods Required material Apparatus

4. Result and interpretation5. Scope

AIM-i----a. adulteration AIM-ii---b. Quality AIM-iii---c. Microbiology Analysis

6. Project summary 7. Bibliography

SAHAYOG CLEAN MILK PVT. LTD .

INTRODUCTION :-

22000:2005 Certified (No. BN7195/6446:0413)

FSSAI Certified (No. 10016026000868) (Food License).

The company has clocked a turn over of Rs.-100 crores in

the fiscal year 2015-2016.


The company was established on 2013. The primary aim of the Company was to help the dairy farmers and rural youth by providing them livelihood and jobs. SCMPL has evolved as the largest and fastest growing company with brand name “PURE-1 MILK”. SCMPL has establish a fully integrated state of the art processing plant with utmost hygiene and advanced machineries imported from Sweden & Italy and also equipped with high quality laboratories. We are handling 50,000 liters of milk per day, 30,000 liters of milk packaging per day, very shortly expanding to 80,000 liters per day and 500kg of ghee per day .pure-1 milk has made a solid foray into the highly competitive.

The Company today procures 50,000 liters of milk per day from across 500 villages, with most advanced and atomized system to acknowledge the receipt of milk through “SMS” system, thus becoming a source of livelihood to 10,000 farmers and generate more than hundreds of jobs to rural youth, benefiting many rural people directly and indirectly.

The company has made rapid strides and arrangements to procure milk from neighboring villages of Harda, Dewas and Sehore districts. To maintain freshness and richness of pure milk, we have set up several chilling centers and have engaged vehicles for timely transportation of milk to the main plant. Hygiene and sanitation are given utmost importance. The company takes special measures to ensure that only the best of quality products roll out from our factory.The company has built an excellent marketing network, backed by professional workforce and has spread its wings of marketing and sales across Bhopal, Khandwa, Indore , Sehore , and Hoshangabaad and has plans to tap and penetrate unexplored potential market.

FUTURE PRODUCT

Buttermilk, Lassi, Flavored milk in 200 ml pack. Sweets like Shrikhand & Amarkhand , sweet curd. Agmark ghee.

OTHER PRODUCTSPURE -1 MILKWe have different varieties of milk to suit our consumers.


S No. TYPE OF MILK FAT SNF1. TONED MILK 3.0% 8.5%2. STANDARD 4.5% 8.5%3. FULL CREAM 6.0% 9.0%4. DTM 1.5% 9.0%

5. CURD6. PANEER7. CUP CURD

MANAGEMENT COMMITMENT

The dairy is manage by Mr. Aanand Patidaar Director of the dairy, to started manufacturing and marketing of milk & milk products three year ago in Heart-of-India (M.P.). Today , we are the largest manufacturer milk & milk products in Heart-of-India, producing over 50,000 liters milk per day.By building the team which is young & professional in production , quality , marketing & sales. The above mention capacity was achieved in less than three years since inception. Today 10,000 farmers from 500 villages are directly supplying milk to us, more than 50 distributer across Heart-of-India. Each drop of milk under goes 21 adulturense, Also we have the most hygienic plant. Thus we pledge to give most healthy products, to the consumer right from young one’s to the old one’s.


VISION To make a great place to work where people are inspire to be the best. To bring out the wide range of quality products that satisfy people desires &

needs. To create a strong bonding between our supply system & consumer to create

enduring value. To achieve profitable growth through selling innovative quality product to the

masses of Heart-of -India.

Mission To give fresh health oriented products with nutrient for a healthier life style

and well being of our consumer . To inspire moments of joy & wellness.

UNIQUE SOLIC PREPOSITION Providing healthy, hygienic & innovative products to the consumers.

OBJECT OF THE PROJECT

Our basic object is to know about the analysis of milk and milk products. Basically villagers are directly taking milk from the cow/buffalo and without any treatment it reach up to the peoples, but sahayog dairy purified those raw milk and convert into slime milk, tone milk, BM milk, DT milk etc.before reaching milk to the peoples it has been to analysis in the various manners to know about the all types of quality control test. I have done my successful internship in SAHAYOG DAIRY.


2. ABOUT THE MILK Milk is a pale liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrums, which carries the mother’s antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose.

TYPES OF MILKNAME OF MILK GRAVITY

1. Buffalo milk(BM) 6.5

2. Cow milk(CM) 3.5

3. Tone milk(TM) 3.0

4. Standardized milk(STDM) 4.55. Full cream milk(FCM) 6.0

6. Double tone milk(DTM) 1.5


7. Skim milk(SM) 0.5

3. Materials and methods

Required material:- Chromic acid, SPC, Macconkey broth media, voilet red bile agar, Nutrient agar, ethyl alcohol, NaoH, Potato dextrose agar, plate count agar, Sline water, Potassium permegnent, lactic acid, Distill water, iodine solution, Rosalic acid alcohol 65%, Alcohol 70%, alcohol 95%, Ethyl alcohol 60%, Alcohol 65%, Alcohol 95%, Sulphuric acid, Phenolphthalein, Methyl blue solution, Amyl alcohol, potassium iodide.

Apparatus

Autoclave:- A strong heated container used for chemical reaction and other processes using high pressures and temperatures ,e.g. steam sterilization.Centrifuge:- The centrifuge work the sedimentation principal, where the centripetal accteration causes denser substance and particles to move outword in the radical direction.


Laminar air flow:- A Laminar air flow cabinet or laminar air flow closet or tissue culture. Haod is a carefully enclosed bench designed to present contamination of semiconductor water biology samples or any particle sensitive materials air is draw through a hepa filter and flow in a very smooth laminar air flow towards the user.

Hot air oven:- Hot air ovens are electrical devices which use dry heat to sterilize. They were originally developed by Pasteur. Generally, they can be operated from 50 to 300*c, using a thermostat to control the temperature.


Incubator:- Incubator (culture), a device used to grow and maintain microbiological cultures or cell cultures. Incubator (egg), a device for maintaining the eggs of birds or reptiles to allow them to hatch. Incubator (neonatal), a device used to care for premature babies in a neonatal intensive care unit.

pH meter:- pH meter is a device used for potentiometric pH measurements.


Weight machine:- A weight machine is an exercise machine used for weight training that uses gravity as the primary source of resistance and a combination of simple machines to convey that resistance to the person using the machine

Water bath:- A water bath is laboratory equipment made from a container filled with heated water. It is used to incubate samples in water at a constant temperature over a long period of time.

GlasswareNo. Glassware name photo1. Beaker low from with spout and peinted graduations

2. Stopcock straight bore two-way PTFE/GLASS

3. Boiling flask flat bottom, long narrow neck, with beaded rim


4. Conical flask (erlenmeyer flask) wide neck, with graduations

5. Distilling flask with side tube

6. Retort with ground-in glass stopper

7. Evaporating dish flat bottom, with spout

8. Crystallizing dish with spout

9. Watch glass

10. Petri culture dish

11. Condenser Liebig, with fused inner tube


12. Condenser Allihn with bubled inner tube

13. Condenser Graham with coiled inner tube

14. Test culture tube with screw cap

15. Test tube without run plain

16. Centrifuge tube conical

17. Stirrer rod

18. Measuring Cylinder with glass hexagonal base, with graduation

19. Volumetric Pipette with one mark


4. Result and interpretation:

Sample SPCCfu/ml

Govt. standard

Coliform Cfu/ml

Govt. standard

TFC Cfu/ml

Govt. standard

TM 14,000 30,000 Absent Absent Absent 10DTM 12,500 30,000 Absent Absent Absent 10STD 16,200 30,000 Absent Absent Absent 10FCM 16,100 30,000 Absent Absent Absent 10SM 13,200 30,000 Absent Absent Absent 10CSP 14,600 30,000 Absent Absent Absent 10PANEER 23,200 50,000 05 50 01 10MAWA 28,600 50.000 08 50 03 10GHEE 50 5,000 Absent Absent Absent 10SOFT WAVE

12 50 Absent Absent Absent 10

RAW WAVE

21 50 Absent Absent Absent 10

SECTON

NAME

COLIFORM GOVERNN

MENT

STANDARD

SPC GOVERNM

ENT

Tone milk Absent Absent 20,000 200

Softner

water

Absent Absent 15,000 200

Paneer Absent Absent 66,8800 200

PBM Absent Absent 24,000 200

Blow down

water

Absent Absent mould 200

Soft water Absent Absent 250 200

MPN:

INDEX:-


0.1 ml 1 ml 1 ml

0 0 0

0 0 0

5. SCOPE

5.1. AIM I

Adulteration :- Soda Test Salt Test Fat Test Sugar Test Maltose Test Maltose dextrin Test

Soda Test

1. Take 5 ml milk sample + 3 drops Rosalic acid in a test tube. 2. In test tube solution give pink colour. 3. Devide 2.5 -2.5 ml solution in two test tube. 4. Add 1 drop of NaoH in one test tube and dilute it. 5. Match the Colour both test tube solution.

If colour are same test is positive or not so negative.

Fat Test

1. Take 90% Sulfuric acid in a test tube. 2. Take 10 ml milk sample by pipet and add it in sulfuric acid test tube solution. 3. Add 1ml Iso -amile acid in test tube sample solution.

. 4.Keep it in centrifuge for 5 min.

5. Now sample is prepare for reading and note it.


Sugar Test

1. Take 10 ml milk sample in test tube. 2. Add 1 ml HCl in milk sample test tube. 3. Mix 0.10 g Resorcenol in sample solution test tube. 4. Boil it for 5 min on berner. If solution show red colour so test is positive or not so negative.

Maltose Test


1. Take 30 ml milk sample in beaker. 2. Add 1 me 5% Lactic acid and slowly dilute it. 3. It's spoil than filter by cotton in test tube. 4. Boil it on burner and cool by normal water. 5. Add 1 ml Iodine solution in test tube . If solution change in a golden yellow colour so test is negative (maltose is absent) and solution change in brown colour so test is positive ( maltose is present).

Maltose dextrin Test

1. Take 50 ml milk sample in beaker. 2. Add 2 ml enzyme solution (1-2%) .3. Add 1 ml 10% Lactic acid in sample solution beaker. 4. It's spoil and filter by cotton in a test tube. 5. Boil it 2 min. and cool by normal water. 6. Deep one distic strip (maltosoxtin). Match the colour with bottle.

Salt Test

1. Take 30 ml milk sample in a beaker. 2. Milky stisc 3. Take salt pigment -> strip 4. Deep It in a sample beaker for 30 sec. 5. Match with colour bottle .

5.2 AIM II

Quality

Methylin blue reduction time test(MBRT) Acidity Test Paneer Fat Test PH Test Protein Test Correct Lacto meter


Clot on Boil Solid not fat

Methilin Blue reduction time test (MBRT)

1. Take 1 ml Methilin Blue Solution in test Tube in Laminar Air Flow and pack it by cotton plug. 2. Keep in Refrigerator. 3. Take 10 ml milk sample and add in mathilin blue solution. 4. Keep in a Water Bath machine in 37° C temperature for 1-2 hrs. 5. test tube solution colour change in 1 - 2 hrs. 6. If test tube sample solution show yellow colour , test is negative and sample solution change in white colour, test is positive.

Acidity Test

1. Take 10 ml Distill water in beaker and add 10 ml milk sample. 2. Add 3 drops phenopthelin (Indicator) in sample solution Beaker. 3. It's titrate by NaoH. If Sample show pink color ,so test is positive or something sample show white colour then test is negative.

Paneer Fat Test


1. Take paneer sample and mash it. 2. 2.5 gram weight of paneer sample and keep in beaker. 3. Keep in buto meter .4. Add distil water 8 ml (temperature 27° C) and mix it. 5. Add 10 ml Sulfuric acid. 6. Add 1 ml amyle Alcohol. 7. Keep in Garbar method for 5 min. 8. Now is solution prepare for reading and note it.

pH Test

pH test to do by pH meter.

Clot on boil

Clot on boiling is a test to estimate the population of bacteria in a milk sample .

In this test we take 10 ml Of milk sample in a test tube.

And then we add 5 ml 62% ethyl alcohol to it.

And then we boil it for a few minutes.

If any clots appear on this walls of the test tube.

Then we assume that the bacterial population is high and the milk is going to spoil soon,


On the other hand if there is no clot visible, we consider the milk to be fresh and ready to be processed.

Protein Test

1. Take 10 ml milk sample in test tube. 2. Add 2-3 drops indicator. 3. 0.4 ml saturated potassium oxalate. 4. 3 min. Keep in one glass slide without touch . 5. Titrate by alkali K NaOH. 6. If slide change pink colour. Add 1 ml formalin.

5.3 AIM III

Microbiology analysis

Standard plate count ( SPC) Most probable number (MPN) Air Assessment Coliform (plate) TFC (plate)

Standard plate count (SPC)

1. Prepare saline water ( Distil water 100 ml + Nacl .17) and prepare Nutrient agar. 2. Take 10 ml milk sample in test tube. 3. Take 5 test tubes and 9-9 ml saline water in that.4. Keep in auto clave in 121° C. 5. When prepare that it's keep in laminar Air Flow .6. Then in laminar air flow take patri dish. 7. In the patri dish add 15-20 ml Nutrient agar Media. 8. Then add milk sample in media patri dish plate. 9. Keep in incubator in 37° C for 48 hrs.

Most Probable Number ( MPN)

1. We prepare Macconkey Browth Agar. 2. It's decide in two parts a. Single strength (100 ml D/W +6.90 g Agar


media) b. Double strength (200 ml D/W+6.90 g Agar media)3. Keep in autoclave on 121° C then cool down till 40°C. 4. Take 6 test tubes, then take 3-3 ml media in two test tube. Single strength solution and take 3ml in one test tube and double strength solution take 3 ml in second test tube. 5. Remaining 4 test tube, take 9-9 ml browth media in it. 6. In those test tube add sample of milk either water. 7. In the 3 ml test tube we will take 10 ml of sample in both of single strength & double strength. 8. Take 1-1 ml sample in two different test tubes each from the 10-9 ml test tube .9. Take 0.1 ml sample in remaining two test tubes. 10. Now take double strength media in drum's tube and place this drum's tube in inverted position inside the sample test tubes .

Note :- Take precautions that there should be no bubble in the drum's tube otherwise the test will fail. After 12 hrs, count the bubble in drum's tube.

Air Assessment


Coliform


TFC( plate)

1 ML\G SPC COLIFORM1. Milk 30,000 Absent 2. Mava 50,000 503. Khoa 50,000 504. Shrikhand 50,000 505. Curd 50,000 106. Lassi 50,000 107. Butter milk 50,000 108. Ice cream 2,50,000 1009. Cream 1,00,000 5010. Acidop milk 200 Minimum should be

present


Project summary

We have done an interested internship in the sahayog dairy from sandalpur 21 sep.2016 to 15 oct.. 2016.we learn many test analysis of milk & milk products. We saw the various department of the dairy in industry during my training session.Mr. Sudhir vishwakarma sir is very helpful for whole process. He conducts this type of training for the students.We saw the process of milk processing, how the raw milk comes from the town & how it is proceed.

BibliographyBooks:

The following books were used extensively for the project development and implementation.


Fundamental of microbiology Organic Chemistry by O.P. Agrawal Microbiology fundamental and application ( sixth adition)

Other references:

The following links were searched and exploited extensively for the project development and implementation.

www.google.com www.wikipedia.com www.encyclopedia.com

DEEKSHA MALVIYA

Date …………

http://www.encyclopedia.com/

http://www.wikipedia.com/

http://www.google.com/

Mi lk and milk product analysis project

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