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    Liquid Milk Processing Plant

    Uploaded by

    Harsh Patel
    1. The document discusses various sections of plant training at Banas Dairy including liquid milk processing, ice cream, dahi, paneer, ghee, and powder sections. 2. In the ice cream section, it describes 11 varieties of ice cream produced and lists the composition standards for Amul ice cream including minimum milk fat, SNF, sugar, and total solids content. 3. In the dahi section, it provides the definitions and production details for Amul Masti Dahi and Amul Lite Dahi including fat, SNF, and acidity parameters. 4. The sections cover the definitions, production details, and quality standards for various dairy products manufactured at the plant

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    Liquid Milk Processing Plant

    Uploaded by

    Harsh Patel
    45 views38 pages
    1. The document discusses various sections of plant training at Banas Dairy including liquid milk processing, ice cream, dahi, paneer, ghee, and powder sections. 2. In the ice cream section, it describes 11 varieties of ice cream produced and lists the composition standards for Amul ice cream including minimum milk fat, SNF, sugar, and total solids content. 3. In the dahi section, it provides the definitions and production details for Amul Masti Dahi and Amul Lite Dahi including fat, SNF, and acidity parameters. 4. The sections cover the definitions, production details, and quality standards for various dairy products manufactured at the plant

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    It's about milk and milk plant

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    1. The document discusses various sections of plant training at Banas Dairy including liquid milk processing, ice cream, dahi, paneer, ghee, and powder sections. 2. In the ice cream section, it describes 11 varieties of ice cream produced and lists the composition standards for Amul ice cream including minimum milk fat, SNF, sugar, and total solids content. 3. In the dahi section, it provides the definitions and production details for Amul Masti Dahi and Amul Lite Dahi including fat, SNF, and acidity parameters. 4. The sections cover the definitions, production details, and quality standards for various dairy products manufactured at the plant

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    45 views38 pages

    Liquid Milk Processing Plant

    Uploaded by

    Harsh Patel
    1. The document discusses various sections of plant training at Banas Dairy including liquid milk processing, ice cream, dahi, paneer, ghee, and powder sections. 2. In the ice cream section, it describes 11 varieties of ice cream produced and lists the composition standards for Amul ice cream including minimum milk fat, SNF, sugar, and total solids content. 3. In the dahi section, it provides the definitions and production details for Amul Masti Dahi and Amul Lite Dahi including fat, SNF, and acidity parameters. 4. The sections cover the definitions, production details, and quality standards for various dairy products manufactured at the plant

    Copyright:

    © All Rights Reserved
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    of 38

    IN PLANT TRAINING AT

    BANAS DAIRY
    Deepkumar J. Bholiya
    Enroll. No. -182037104905
    (DAIRY TECHNOLOGY)
    LIQUID MILK PROCESSING
    SECTION
    Q. A. LABORATORY
    ICE-CREAM SECTION
    *According to the PFA Rules (1976), Ice cream is the frozen
    product obtained from cow or buffalo milk or a combination
    thereof or from cream, and or other milk products with or
    without the addition of cane sugar, eggs, fruits, fruit juices,
    preserved fruits, nuts, chocolate, edible flavours and
    permitted food colors.*
    Varieties of Ice-cream made :
    1. Vanilla
    2. Strawberry
    3. Butter scotch
    4. Kulfi
    5. Raj bhoj
    6. Kaju draksh
    7. American dry fruit
    8. Mango dolly
    9. Kesar pista
    10. Afghan dry fruit
    11. Choco chips
    Composition of Amul Ice-cream:
    1. Milk fat(min)- 12 %
    2. Snf(min)- 10.5%
    3. Sugar(max)- 15.5%
    4. Liquid glucose(max)-
    5. stabilizer\emulsifier- 0.35%
    6. TS(min)- 38%
    7. Over run- 95 to 102%
    8. Acidity % LA(max)- 0.25%
    DAHI SECTION
    *ACCORDING TO FSSAI DAHI OR CURD means the product obtained from
    pasteurised or boiled milk by souring, natural or otherwise, by a harmless
    lactic acid or other bacterial culture. Dahi may contain added cane sugar.
    Dahi shall have the same minimum percentage of milk fat and milk solids-
    not-fat as the milk from which it is prepared. *

    PLANT CAPACITY-10 TON\DAY


    PRODUCTION-8.5TON\DAY
    TYPES OF DAHI PRODUCED:
    1.AMUL MASTI DAHI
    Poly pack – 200gm, 400gm, 1kg
    PP Cup – 85gm, 200gm, 400gm, 1kg

    2.AMUL LITE DAHI


    Poly pack – 200gm
    Parameters for AMUL MASTI
    1. FAT - 3.3 to 3.4

    2. SNF - 11.5

    3. ACIDITY - 0.165 %

    4. TEMPERATURE- < 7
    Parameters for AMUL LITE
    1. FAT - 0.5

    2. SNF -11.5

    3. ACIDITY - 0.170

    4. TEMPERATURE - < 7
    PANEER SECTION
    Paneer standards
    1. Moisture - Max.70% as per PFA
    2. T.S. - MIN 30 %
    3. FAT - 50 %
    4. ACIDITY - MAX 0.5 % LA
    5. SPC\gm – 5 lakh as per PFA
    6. Coliform\gm – 90 FOR PFA
    7. Y and M\gm -250 Max
    TYPES OF PANEER MADE :
    1.MALAAI PANEER :
    FAT – 25%
    CARBOHYDRATES – 2%
    PROTEIN – 14%
    CALCIUM – 480 mg\100gm

    2.FRESH PANEER :
    FAT – 22%
    CARBOHYDRATES - 2
    PROTEIN – 14%
    FRESH PANEER – 480mg\100gm
    GHEE PLANT
    * According to the PFA Rules (1976), Ghee is the pure clarified
    Fat derived solely from milk or from desi (cooking) butter or
    from cream to which no coloring matter is added .*
    - 5O TON\day GHEE IS PRODUCED.
    -Shelf life of product is 9 months(pouch) and 12 months when
    stored in cool and dry place.
    COMPOSITION
    1. Flavour and color - Pleasant and whitish yellow
    2. Moisture – 0.3 % MAX
    3. Free fatty acid – 0.02 % MAX
    4. RM value – 28-32%
    5. P value - 1.0-2.0
    6. Br reading at 40 degree – 40-43%
    POWDER SECTION
    DEFINE :
    *According to the PFA Rules (1976), whole milk powder is the
    product obtained from cow or buffalo milk, or a combination
    thereof, or from standardized milk, by the removal of water. It
    may contain calcium chloride, citric acid and sodium citrate,
    sodium salts of orthophosphoric acid and polyphosphoric acid
    not exceeding 0.3 per cent by weight of the finished product.
    Such addition need not be declared on the label. *

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