Report visit to Mother Dairy, Bangalore

Report

on

visit to Mother Dairy, Bangalore

on Saturday, 7th march 2015

Department of Instrumentation Technology

BMS College of Engg, Bangalore-19

Report on visit to Mother Dairy, Bangalore

Department of Instrumentation Technology, BMS College of Engg, Blore-19

Mother dairy located at GKVK, Yelhanka, Bangalore is a subsidiary

unit of KMF, supplying milk, curd, buttermilk, ghee, butter, lassi, milk

powder, paneer, icecream to Bangalore district and its neighbouring taluks

as well. It is also one of the largest and next to Amul in the country.

The visit to plant, was guided by a Mr. Mahadev Swamy, senior

personnel, Mothers Dairy with the permission of Dr. Bernard, MD, Mother

Dairy and assistance of Mr. Umashankar Deputy Director, KMF.

The overall operation of the plant comprises of various stages such as

procuring, processing, packing, supplying and marketing. Every day the

milk collected in nearby villages is being transported to mother dairy,

yelhanka through milk tankers. The milk is initially checked for quality and

then pumped to large milk containers located in the plant. These milk

containers have the capacity to store several lakh litres of milk at very low

temperature. Depending upon the need the milk is then utilized to produce

different dairy products viz. milk (5 variants), flavoured milk, butter, ghee,

milk powder, buttermilk, lassi, ice cream. Suppose, if the milk procured is

above than the required, then the milk will be converted to powder form.

The milk is preheated at high temperature and is sprayed in the ‘V’ shaped

collector form the top. The milk that is being sprayed is subjected to hot air

which absorbs the moisture content to obtain powder. The milk powder is

collected at the lower level of the collector and is periodically checked for

quality. Two varieties of milk powder are being manufactured currently and

is packed in varied sizes ranging from 25 Kgs to several gms. Sugar content

is used to distinguish between the two products.

The dairy plant also houses a laboratory where the milk sampled at

various instants, is tested for quality and quantity at regular intervals.

Majority of the milk procured from nearby villages is pasteurised and

supplied in various sizes (500ml, 1000ml, 5000ml). Currently the milk is

supplied in five variants. SNF is the key factor which is used to distinguish

between milk variants. Also, some portion of the milk is used to obtain

ghee, butter, buttermilk, lassi, paneer, icecream, flavoured milk etc.

Icecream is manufactured, packed and stored in a separate unit where the



temperature is maintained at extremely low level. The whole production

cycle is completely automated and can be best understood with the P& I

diagram mentioned on the control panel located in the control room.

The students had an opportunity to view and understand the

operation of different processes using varied techniques employed in a

dairy plant. Also, the visit created awareness among the students regarding

the various valves, actuators, controllers, containers, packing units, control

panel being used currently. Lastly, both staff and students enjoyed lassi,

butter milk and icecream at no cost in the dairy plant.

P & I diagram of the process plant



Control panel at the process plant



Milk powder processing plant



Milk Powder packing stage



Milk powder packing stage



Students at the plant



Students at milk powder plant

stage



Milk packing stage



Group photo

Documents

Report visit to Mother Dairy, Bangalore