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    Industrial Training: at Aavin Pachapalayam Coimbatore

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    Sakthi Vel
    The document summarizes the 15-day industrial training undergone by students of the 2nd B.Voc Food Processing Technology program at Aavin Dairy in Coimbatore, India. The training covered the technical processes involved in producing standardized milk, full cream milk, toned milk, flavored milk, khoa, butter, and curd. Key steps like receiving, cooling, homogenizing, pasteurizing, packaging and storage were described for each product. Students learned about the equipment, quality testing procedures, cleaning processes, and transportation systems. They concluded the training gained valuable experience in dairy manufacturing practices.

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    Industrial Training: at Aavin Pachapalayam Coimbatore

    Uploaded by

    Sakthi Vel
    1K views16 pages
    The document summarizes the 15-day industrial training undergone by students of the 2nd B.Voc Food Processing Technology program at Aavin Dairy in Coimbatore, India. The training covered the technical processes involved in producing standardized milk, full cream milk, toned milk, flavored milk, khoa, butter, and curd. Key steps like receiving, cooling, homogenizing, pasteurizing, packaging and storage were described for each product. Students learned about the equipment, quality testing procedures, cleaning processes, and transportation systems. They concluded the training gained valuable experience in dairy manufacturing practices.

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    milk

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    dairy

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    The document summarizes the 15-day industrial training undergone by students of the 2nd B.Voc Food Processing Technology program at Aavin Dairy in Coimbatore, India. The training covered the technical processes involved in producing standardized milk, full cream milk, toned milk, flavored milk, khoa, butter, and curd. Key steps like receiving, cooling, homogenizing, pasteurizing, packaging and storage were described for each product. Students learned about the equipment, quality testing procedures, cleaning processes, and transportation systems. They concluded the training gained valuable experience in dairy manufacturing practices.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    1K views16 pages

    Industrial Training: at Aavin Pachapalayam Coimbatore

    Uploaded by

    Sakthi Vel
    The document summarizes the 15-day industrial training undergone by students of the 2nd B.Voc Food Processing Technology program at Aavin Dairy in Coimbatore, India. The training covered the technical processes involved in producing standardized milk, full cream milk, toned milk, flavored milk, khoa, butter, and curd. Key steps like receiving, cooling, homogenizing, pasteurizing, packaging and storage were described for each product. Students learned about the equipment, quality testing procedures, cleaning processes, and transportation systems. They concluded the training gained valuable experience in dairy manufacturing practices.

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    © All Rights Reserved
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    Download as pptx, pdf, or txt
    of 16

    INDUSTRIAL TRAINING

    at
    AAVIN PACHAPALAYAM
    COIMBATORE

    PROCESSING OF MILK AND MILK PRODUCTS

    YOGESH.T
    16VFP047
    III-B.VOC FOOD PROCESSING TECHNOLOGY
    INTRODUCTION

    As a part of B.Voc food processing technology


    curriculum, we the Students of 2nd B.Voc Food Processing
    technology to undergo 15 days industrial training on Dairy
    processing techniques based on processing of milk and milk
    products. In this context, we were placed in Aavin industry,
    Pachapalayam, Coimbatore to undergo training from 24st May,
    2018 to 9th June, 2018.
    OBJECTIVE

     To understand the technical aspects involved in the


    production of milk and milk products.

     To enhance the practical and technical knowledge in the


    production of milk.

     To learn about industrial entrepreneurship knowledge to set


    a company.
    STANDARDIZED MILK
    Receiving milk

     Cooling up to or below (5°C)

     Preheating the milk (35-40°C)

    Determine the fat and SNF of skim milk

    Filtration and clarification using clarifiers

    Homogenization at 2500 psi

    Pasteurization at 72°C for 10-15 seconds

    Filling and packaging

    Storage at 5c
    FULL CREAM MILK
    Receiving milk

    Weighing, sampling, testing, grading

    Cooling (5°C)

    Preheating (35-40°C)

    Filtration/clarification

    Standardization (6%fat, 8.5% SNF)

    Homogenization (2500 psi)

    Pasteurization (72°C for 15 sec)

    Filling & packaging

    Storage (5°Cor below)


    TONED MILK
    Receiving water in large vat
     
    Pre-heating (38-43°C)
     
    Addition of skim milk powder + water + raw milk in determined level and mixing evenly
    in agitation
     
    Filtration/Clarification
     
    Homogenization at 2000psi
     
    Pasteurization (630°C for 30mins)
     
    Cooling (5°C)
     
    Packaging and storage (50°C)
    FLAVOUR MILK
    Receiving homogenized, pasteurized toned milk of fat not more than 2%
     
    Cooling (5°C)
     
    Pre-heating the milk (35-40°C)
     
    Filtration and clarification using clarifiers
     
    Mixing (flavor, color and sugar in suitable quantity)
     
    Sterilization of bottles for filling (108-111°C for25-30 min)
     
    Filling in bottles and capping
     Cooling (5c)
     
    Storage
    KHOA
    Raw Milk
    Filtered to remove the suspending solids
     
    Pouring in the large pan
     
    Heating the milk at temperature of 121 degree Celsius
     
    Pat formation stage (Sugar of required quantity is added)
     
    Uniform Stirring all over sides
     
    Lowering the heat and left for Dehydration
     
    After consistency is reached it is removed from pan
     
    Cooling to room temperature
     
    Wrapping in paper and packing in box small boxes
    BUTTER
    Raw milk (Weighing, sampling, testing, grading)

    Milk and cream are separated using cream separator

    Cream and skim milk obtained


     
    Cream is taken and pasteurized
     
    Ripening (ageing)
     
    Churning
     
    Salting and working (2.2 to 2.5 %)
     
    Packing and storage (-23ºC to -29ºC)
    CURD

    Receiving of standardized and homogenized milk


     
    Heat to 30-40°C
     
    Add a little amount of curd or bacteria culture
     
    Filling in pouches or cups
     
    Allow to set & incubate at 32°C for 6-8 hours
     
    Store at 5-6°C after 4.6pH is attained
    EQUIPEMENTS AND
    MACHINERIES
     Homogenizer
     Pasteurizer
     Steam Boiler
     Form Fill Seal Machine
     Unloading system
    - Can washer
    - Crate tray basket washer
     Refrigerator
    TEST FOR QUALITY ANALYSIS

     Lactometer Test

     COB Test

     MBRT (Methylene Blue Dye Reduction Test)

     Determination of SNF content by Milk scanner equipment

     Gerber method

     Determination of Milk Fat by Electronic Milk Tester


    Clean in place (CIP) system

    Pre-Rinse with Water Pre-rinse carried out immediately after the


    production run. otherwise the milk residues will dry and stick to the
    surfaces making them harder to clean
    Cleaning with Detergent Dirt on heated surfaces is normally washed off
    with alkaline and acid detergent. Sodium triphosphate and Polyphosphate
    are commonly used
    Rinsing with Clean Water After cleaning with detergent, the surfaces must
    be flushed with water long enough to remove all traces of the detergent. All
    parts of the system must be thoroughly drained after rinsing with softened
    water
    Disinfection The equipment and pipe system are practically sterile after the
    treatment with strong alkaline and acid solution at high temperature.
    Necessary to prevent overnight growth of bacteria in the residual rinsing
    water in the system.
    Transportation

     Providing milk vans for transportation of butter, skim milk powder, high
    fat milk etc, at metro dairies as per day to day requirement. Providing
    milk vans for as transportation of sugar to product dairy from sugar mills
    to product dairy requirement.
     Effective utilization of the entire transport system for optimum
    performance and transportation of milk.
     Product dairy for their needs like machinery shifting, tubs, ammonia
    cylinder etc.., Maintenance of light vehicles/light commercial
    vehicles/auto rickshaw/mobile parlor van etc. through the authorized
    service dealers and MVMD approved workshops.
     The collected milk from the above branch dairy forms chilled of about 4o
    c and then chilled milk transported.
     Transporting vehicle may have the double layered freezer attach with
    them. Therefore, the milk can be securely received at the depot without
    any air pollution.
    CONCLUSION
    On our first day to the Aavin industry we came to know about the company, Details, places located
    etc. A very well introduction about the company was given to us by our Internship in charge of the
    industry. And they told about the Manufacturing processes of the Milk product, Its Machinery and
    equipment’s used to manufacture the products.

    The manufacturing process , production ,quality testing ,all the details are told and given to us by
    our in charge .They also told about their machinery and equipment working and dealer who provide
    assistance, repairing works to the industry .The gave the information about the packaging process
    company transport linkage. Finally they told about their management system and organization
    which takes places over and good amount of industry experience.

    On the final day we thanked all the staffs, technicians, Managers for their great support in enriching
    our knowledge by telling us many useful information’s about the processes in every section and
    part of the company. Then we left the company in full heartly.
    THANK YOU

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