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Lavanya

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Lavanya

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  1. A PROJECT WORK ON STUDY ON QUALITY AND PROCESSING OF MILK AND IT’S BYPRODUCTS AT Karimnagar milk producer company ltd Submitted by G.LAVANYA-Roll.No:717723612008 G.SHIVANI - Roll.No:717723612010 P.SHRAVYA-Roll.No:717723612023 N.KAVYA - Roll.No:717423612030

  2. K.HARIKA -Roll.No:717423612033 Department of Food Science and quality control vaageswari Degree and PG womens College, Karimnagar March-April 2025 CERTIFICATE This is to certify that the project entitled study on quality and processing of milk and its by products carried out by G.Lavanya, G.Shivani,P.Shravya, N.Kavya,K.Harika in the partial fullfilment of the requirement for the

  3. award of the masters of science in the department of the Food Science and quality control at Vaageswari degree and PG Women's College Karimnagar is a Bonafide work carried out by them during the academic year of 2023 to 2025 Principal T.LINGAMURTHY Vaageswari Degree and PG Women's College, Karimnagar

  4. Acknowledge We manifest our heartly thankfulness pertaining to our contentment over Mr.ARUN SIR and MS.AMULYA our food science lecturer,and our principal T.LINGAMURTHY for their precious suggestions apart from from general guidance constant encouragement throughout our work which it probably not possible for us to bring out the work in this. We consider it as a privilege for getting its chance to do project work in Karimnagar milk producer Company Limited we Express our sincere gratitude to Mr chairman chellameda rajeswar Rao and MRP Shankar Reddy

  5. Managing Director Mr Narasimha Rao daily General Manager Mr nagabhushanam manager of quality control Mr Krishna of processing Mr Murahari assistant diary manager of byproducts for givingus the opportunity to carry out this project. Express our special thanks to T.LINGAMURTHY principle of Vaageswari degree and PG Women's College for providing us with good faculty and for his moral support throughout the course.

  6. ABSTRACT Day by day Tamil production industries or improving in this technical era lots of simplifications are overview for the production of milk and Milk products and develops new producers and packing lines with changing scenario of the consumer of the market and daily needs. In the technical training method has been taken to learn the whole functioning ,mid activities that take place in milk producing factory for that purpose choose Karimnagar diary has an Experiential industry for our.

  7. implant training. These technical work emphasizes the milk processing butter milk ,curd, lassi sweet ,ghee,etc lab and pre pack section it is very necessary that the Other technical activities like refrigeration boiler last but not least the marketing his also important for maintaining diary. We have taken effort for one month to understand the reality based system. INDEX

  8. S.No Pg.no Title a Acknowledgement b Abstract 1 Area Of Location 2 Company Profile 3 Introduction 4 Quality Section 5 Processing Section 6 Prepacking 7 Byproduct 7.1 Flavored Milk 7.2 Paneer 7.3 Curd

  9. 7.4 Butermilk 7.5 Sweet lassi 7.6 Boodh peda 7.7 Planekhoa 7.8 Dateskhoa 7.9 Milk cake 7.10 Malai Laddu 7.11 Basundi 8 Ghee Section 9 Conclusion 1 Area Of Location Address of Dairy : Karimnagar dairy

  10. Complex,Padmanagar Year of Establishment :1971 Form of organization :Co- Federation Distance from city:Near to Karimnagar city and on Vemulavada Road Catchment area of milk collection :Milk Procurement is done throughout local Mandals and

  11. districts Company Profile Karimnagar milk producer company was established in 1971 under diary development of government of Telangana with capacity to handle only 1.5 Lakh liters per day in 1997 registered has Cooperative Union under 1964 act. Then during the year 2003 converted into a union under 1995 MACS act and then later into milk producer company under Companies Act 1956 part 9 24.5 .2012 the growth only after handling it over to milk producers and it present procurement is about litre per day with a sale of milk and

  12. Milk products up to 1.75 lakh litres including the sales in part of Hyderabad the Karimnagar milk producer Company Limited soul the milk and milk products na Karimnagar Dairy Milk producer Company Limited Karimnagar popular known as Karimnagar diary is number one direct Telangana state with annual turnover of 439.15 crore it is providing milk marketing facility to the 1 lakh make produce farmers families collecting milk through 1000 villages in Karimnagar district and surrounding district like Adilabad Nizamabad and Warangal also extending numbers of welfare

  13. programs both to the farmers and milch animals. At present the Diaries handling 2 lakh litre of milk per day INTRODUCTION Definition of milk : Milk is the liquid producer by the mammary glands of mammals including humans .It's contains nearly all the nutrients necessary to sustain life.Early laction milk contains colostrum, which carries the mother's antibodies to its young ones and can reduce the risk of many diseases. It's contains many other nutrients including protein and lactose interspecies, consumption of milk is not uncommon particularly

  14. among humans,many of whom consume the milk of other mammals milk contains all the vitamins other than vitamin C. Sources of Milk Milk can be obtained from a variety of animal sources with cows,buffalo's being the primary producers for human consumption. Other mammals such as goats, sheep,camels,and even yaxs,horses and reindears cam also provide milk Types of Milk

  15. Toned Milk :Toned milk is atype of milk with a reduced fat content, typically around 3%, Snf 8.5%.It's made by diluting whole buffalo milk with skim milk and water or some tomes skim milk powder.

  16. Double toned milk (Tea special) :Double

  17. toned milk is a similar product where the fat content of milk reduces to 1.5%,Solid not fat 9%.The product has low fat. Suitable for all kinds of age groups

  18. Pure milk : This type of milk has the rich cream taste with 5.5%fat,and SNF 8.5%.pure milk has low milk fat when compared to full cream (gold) and this milk is also not homogenized milk. Full cram milk : Full cream milk on contains 6.0%milk fat,and 9.0%SNF. It's

  19. is pasteurized and homogenized also known as full cream or whole milk. It has rich fat and creamy texture and used to make sweets.

  20. Types Fat% SNF % Toned milk 3.0% 8.5% Double toned milk 1.5% 9.0% Pure milk 5.5% 8.5 % Full cream 6.0% 9.0% composition of milk : The principal of milk are water, fat, proteins, lactose, and minerals. Milk also contains some amount of vitamins, phospholipids.The different between cow and buffalo milk is given below

  21. Composition Cow milk Buffalo milk Water 87.5% 83% Fat 4.5% 6-12% Protein 2.9% 4-5% Lactose 4.1% 4-5.5% Quality control of milk Quality control concerns the activitie or procedure that ensures the maintenance oand continuity of the specifications and standards of the products with in the prescribed tolerance limits during stage of handling, processing, preparation, packaging,

  22. presentation, packaging, storage and distribution. Equipment used in quality control labatery 1. Water Bath 2. Auto cave 3. Lactometer 4. Incubator 5. Lamer flow 6. Hot air oven 7. Centrifuge 8. Refrigeration 9. Pipettes 10. Burett

  23. 11. Test tube 12. Thermometer 13. Pertidish 14. Conical flask 15. Beakers Tests Conducted in laboratory METHYL BLUE REDUCTION TEST (MBRT) : Aim : given milk sample based on the difference in the microbial loab in milk sample provided by the help of oxygen sensitive dye -Methyl ene blue To Chek the quality of the

  24. Requirements Sample : Milk. Chemicals used : Methylene blue. Apparatus : Test tube, pipette, water bath. Producer : 1. Take 10 ml of milk sample in test tube 2. Add 1ml of MBRT solution and mix well 3. Cover the test tube with rubber stopper and carefully place them in a water bath machine 4. Record the time as the beginning of the incubationperiod.

  25. Decolorization Complete when only the blue color disappear. os consider Result changes in the milk sample. : Obeseve the colour Fat test : Aim : To test fat percentage in the

  26. milk sample Reagents :  Sulphuric acid  Milk  Iso Amylo Alchoal-Non iso Amylo alcohol Equipments:  Butyrometer  Lock stopper key  Gerber-Centrifuge. Procedure : 1. Measure 10 ml of Sulfuric acid in butyrometer tube with out wetting the neck of butyrometer.

  27. 2. Run the10.75 ml milk sample in to butyrometer tube along the side wall with out wetting the neck 3. Add 1ml of iso Amylo alcohol close with the lock stopper shake until homogenizes complete add mixture of the acid. invert it for 4. Centrifuge for 4 min at 1200 rpm . 5. Allow the Centrifuge for come to rest. 6. Read the percentage of fat. Result : Obeseve the fat reading after the centrifugation

  28. Alcohol Test Aim : Alcohol test is conducted to determine the stability of milk It is also aids to determination of abnormal milk such as colostrum and mastitis milk. Equipment :  Pipette

  29.  Petri dish Chemicals Ethyl alcohol procedure :  Take 5ml of milk in a Petri dish.  Add equal quality of 65,75%alcohol mix it well.  Examine the Pertidish and note any coagulation Result : If coagulation has occurred fine particles of milk will be visible on inside of surface.Presence of flakes denote +ve,such rejected. samples are Heat stability Test :

  30.  Take 10 ml of milk in a test tube .  Add 0.6 ml of Hydrochloric acid.  Boil for few minutes.  Examine the the side of the test tube for the presence of clots. Acidity test : Principle : The acidity of milk is of two kinds namely natural developed acidity . acidity and Natural acidity is due the presence of milk casein,albumin,creates,phosphates,co2 like Acidity can be measured by titrating the milk with NaOH ,and phenolphthalein indicator .

  31. Procedure :  Take 10 ml milk in a beaker.  Add 2 to 3 drops of phenolphthalein indicator.  Take a burette and fill it with sodium hydroxide.  Start the titration by taking the beaker under the Burett by adding sodium hydroxide drop wise until it turn in to pale pink color.  Calculate the readings by given formula. Formula : 9 × V × n/10 V: Volume N: Normality 0.1

  32. Clot On Boling (COB) : Aim : The COB test is test used to decet the problems like high acidity, high microorganisms abnormal or cholesterol level in milk. count or Apparatus :  Test tube  Beaker  Boling Water bath  Pipette Procedure: Take 10 ml of milk in test tube is heated directly or in a Boling Water bath if clots appears in

  33. the considered +ve indicating the milk is not suitable for use. test tube walls .Test is Result : If milk get clots it is not suitable for ues. Organoleptic Test : During the sampling of milk from milk tanker lab,assistant will check smell,taste,color milk.Apparance of milk. the milk of Buffalo milk color should be creamy white .skim milk blues white,whey should be greenish white.

  34. SNF[Solids not fat]: * The solids in milk other than water and milk fat * It includes protein, lactose, vitamins, Minerals and other nutrients. * It contributer to milk nutrients value and after the shelf life. * By subtracting the milk fat percentage from the total solids FORMULA: CLR/4+0.21×FAT+0.36

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