PRODUCTION SECTION

NAME :- ANIL RANA UID NO. 16 MBA 1064

COMPOSITION OF MILK

CHARACTERISTIC COW MILK BUFFALO MILK

FAT 4.0 – 4.5 % 6.5 – 7.0 %

CARBOHYDRATES 4.5 % 4.7 %

SNF 8 – 8.5 % 8.5 – 9.0 %

PROTEINS 3.3 % 3.6 %

MINERALS 0.6 % 0.7 %

WATER 87 – 88 % 84 – 85 %

MILK

FLUID MILK

PACKING GIVEN PREFERNCE

LASSI

MILK CAKE

KHEER

DAHI

SURPLUS FAT

TABLE BUTTER

WHITE BUTTER

GHEE

SKIM MILK

SKIM MILK POWDER

PRODUCT FLOW

PANEER SECTIONCOMPOSITIONAL & OTHER STANDARDS MAINTAINED :-

Equipment used are steam jacketed vat , trolleys , sealing machine , hoops , automatic machine for processing.

• Cleaning of vat , hoops and muslin cloths is done manually , then they are sanitized with 0.5% teepol and hot water 55-60˚c

FAT NOT < 50% OF DRY MATER BASIS

MOISTURE NOT > 70%

TEXTURE SOFT & SPONGY

TASTE & FLAVOR PLEASANT

FLOW DIAGRAM FOR PANEER MANUFACTURE

FLOW DIAGRAM FOR PANEER MANUFACTURE

DAHI SECTION

FAT 4-5%

PROTEIN 3.2-3.4%

ACIDITY 0.8-1.0%

TASTE CREAM - SOUR

FLAVOUR ACID

This dairy plant follows the ISI standard of Dahi. Mostly it is manufactured every two alternative days in flush seasons.

COMPOSITIONAL & OTHER STANDARDS MAINTAINED

Equipments used are steam jacketed vat , weighing balance , cans , incubation chamber , dahi packaging machine.

FLOW DIAGRAM FOR DAHI MANUFACTURE

FLOW DIAGRAM FOR DAHI MANUFACTURE

GHEE SECTION

COMPOSITIONAL AND OTHER STANDARDS MAINTAINED :-FLAVOUR & COLOR PLEASANT & WHITE OR YELLOW

MOISTURE MAX. 0.25%

F.F.A ( % oleic acid ) MAX. 0.03%

B.R reading at 40˚c 40 – 43

PEROXIDE VALUE MAX. 1

SEDIMENT absent

Equipment used are – Butter Melting Vat , Pre-stratification Tank , Ghee Boiler , Settling Tank , Filling / Storage Tank , Ghee Clarifier , Electronic Weighting Balance , Closure Punching Machine , Pouch Filling Machine .

OPERATING PARAMETERS

Pre-melting temp (˚c) 75 – 80

Cooking temp (˚c) 105 – 112

Batch time ( hr ) Max. 4

Steam pressure in kettle (kg/sq.cm.) 2

Filtration Falalin cloth

Clarification temp (˚c) 95+/-5

Setting time ( hr ) Min. 6

Ghee filling tank temp (˚c) 43+/-5

Ghee filling temp (˚c) 42+/-5 ˚c

After packaging the packed corrugated boxes are kept in granulation room for 24 hrs. Then the boxes are transferred into storage room till dispatch .

LASSI

LASSI is a drink made of standardization milk with 50:50 dilutions with water.

LASSI is a drink made of standardization milk with 50:50 dilutions with water.

KHEER

KHEER is concentrated heat desiccated indigenous dairy product .

KHEER is concentrated heat desiccated indigenous dairy product .

THANK YOU FOR

ATTENTION