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Dairy

Khadam Milk Foods (KMF) was established in 1956 in Sahiwal, Pakistan. It produces and exports dairy products including desi ghee, butter, and cheeses. KMF has received several certifications for its quality management systems and food safety standards. It operates departments for administration, quality assurance, production, and maintenance. Milk is received from suppliers and tested in KMF's quality control lab before processing into products like pasteurized butter, desi ghee, cheddar cheese, and mozzarella cheese. The products are packaged and stored under refrigerated conditions for domestic distribution and export.

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448 views20 pages

Dairy

Khadam Milk Foods (KMF) was established in 1956 in Sahiwal, Pakistan. It produces and exports dairy products including desi ghee, butter, and cheeses. KMF has received several certifications for its quality management systems and food safety standards. It operates departments for administration, quality assurance, production, and maintenance. Milk is received from suppliers and tested in KMF's quality control lab before processing into products like pasteurized butter, desi ghee, cheddar cheese, and mozzarella cheese. The products are packaged and stored under refrigerated conditions for domestic distribution and export.

Uploaded by

mahnoor ashiq
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Introduction of industry

History KMF
Haji Khadam Hussain
Established since 1956
Desi Ghee
Certification of KMF
Halal Research Council Pakistan ISO 9001:2008
Quality Management System ISO 22000:2005
SCB (E) Certificate
by Halal authentication certificate issue from Lahore office.
Sanitary and hygienic
PFA With CBR and FBR Registration
MISSION STATEMENT
Purity, Customer Satisfaction, No Compromise on Quality
Vision Statement
Quality Statement
Awarded by
Gold Medal (TDAP) Ambassador of Sahiwal
9th March 2016 Mr.Raqfique Rajwana
Governor of Punjab awarded to chief executive with Gold Medal and
Excellence performance
Transportation channel & Coverage
Firm to Consumer
Firm to distributor to Retailer to Consumer
Firm to institutes
Firm on Direct Export
CEO Message
Location of premises

Address: 152-153/A
Industrial: Estate Sahiwal,Pakistan
Phone: +92 40-4502710, 4502711
Email: [email protected]
Industry information key personals
Chief Executive Officer
SOHAIL ANJUM ANSARI
Director
Shahzad Anjum Insari Quality control
Quality Assurence Manager Sir Hassan Ali
Sir Agha Zafar Sahib Lab technician
Sir Waseem Hassan.
Accounts
MR. Mutee ur Rehman
Products Satisfaction
Khadam’s unsalted butter
Khadam’s Desi Ghee
Khadam’s Cheddar cheese
Mozerrala cheese
• Khaddam’s Khoya.
• Milk
DEPARTMENTS
Administration block
Quality assurance departments
Production department
Maintenance department
MILK RECEPTION AND QUALITY
CONTROL LAB
MILK RECEPTION
1. Name of the supplier/Area.
2. Number of the tanker.
3. Token # allotted by the gate keeper.
4. Anything attached to the truck e.g. Tire, bag

• Weight of milk = Total Weight ‐ Empty tanker weight


• Volume in liters of milk = weight in kilogram /specific gravity of
that milk.
TESTS OF MILK IN QUALITY
ASSURANCE LAB

Qualitative tests Organoleptic tests


 To check temperature of milk  Taste
 pH  Smell
 Clot on boiling test
 Appearance
 Determination of Acidity
 Alcohol precipitation test
Adulteration tests •Quantitative tests
 Glucose  Determination of Fats in Milk
 Sucrose  Determination of %Salt (NaCl) in Milk
 Detergent o Starch
 Lactometer Reading
 Urea
 Sorbitol  Determination of Protein
 Boric acid test
 Formalin test
DAIRY PROCESSING
Thermisation
1. Temperature The milk is heated to 63 – 65°C
2. Time 15 sec
Pasteurisation
Heated to 63°C in open vats
for 30 minutes. (LTLT)
72 –75°C with a hold of 15 – 20 seconds (HTST)
Products in KMF
• BUTTER
• White butter (1 kg and 5 kg packaging)
• Yellow butter ((10,20,50,100,200 )gm in
1 kg and 5 kg packaging
Storage and shipping
Poly-lined cartons
Refrigerated (32°F to 38°F; 0°C to 3°C) conditions for up to 30 days or
frozen (-10°F to -20°F; -23°C to -29°C) for up to one (1) year
controlled relative humidity (80-85%)
Bulk Butter Package 1KG (55.115 lb.) or 68 lb blocks.
Desi ghee
The butter is passed through the heating
desi ghee is form also called the
traditional ghee.

packaging
Strong export cartons of 25 kgs net
CHEESE
Cheddar cheese
hard, ripened cheese with a long shelf life and without any surface Flora
Mozzarella Cheese
Process flow chart of cheddar cheese
• Pasteurization
• Starter culture
• Renneting- 35 min
• Cutting 10 min
• stirring/scalding 30 min/
40°C
• Cheddaring
• Milling
• Mixing
• Presssing,
• Waxing/packaging
• Curing
PROCESS Flow Chart of
Mozzarella Cheese

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