milk procurement

how milk is processed and transported from rural to urban areas....

1. A REVIEW OF MILK PROCUREMENT IN INDIA “OVERVIEW OF PARAS DAIRY” Prepared by: Ankit Singh

2. INTRODUCTION & BACKGROUND INFORMATION PARAS: OVERVIEW MILK PROCUREMENT & PROCESSING MILK: CHILLING, PACKING AND TRANSPORTATION DETECTION OF ADULTERATION IN MILK INSPECTION CONCLUSION Contents

3. MILK Definition: A whitish liquid containing proteins, fats, lactose, and various vitamins and minerals that is produced by the mammary glands of all mature female mammals after they have given birth and serves as nourishment for their young BACKGROUND INFORMATION India is world’s largest producer and consumer in the world 1951- 17 million tons 2009- 110 million tons 2013- 130 million tons Increasing 7% of market per year INTRODUCTION & BACKGROUND INFORMATION

4. MILK PRODUCTION: PROPORTION

5. Ved Ram & Sons Foods Limited, established in the year 1960, is a leading Supplier, Manufacturer, Exporter of Food Beverages Parasdairy is ranked 2,296,747 in the world (among the 30 million domains) PARAS’s history reflects back to 1960, when the procurement of milk started with 60 Liters of milk Entire network of Paras are hundreds of Village level collection centers covering 5000 villages across Western U.P., Haryana, Rajasthan, Maharashtra and Gujarat from where the milk is collected everyday PARAS: OVERVIEW

6. Ensuring sanitation and hygiene right from village level Village level collection center is equipped for field testing, efficient chilling and speedy transport to processing and manufacturing facilities Paras Milk is collected from milk sheds of western UP belt with stringent quality control during storage and transportation to chilling centers, on way to hi-tech ISO 9001 and HACCP certified Paras Milk Plants at Gulaothi and Sahibabad CERTIFICATIONS PARAS: OVERVIEW

7. To meet out the milk requirement for manufacturing different milk products, VRS Foods Limited procures good quality milk from 3 sources: Through Franchise : In this procedure company provides Infrastructure for milk chilling, staff for grading & testing of milk and tankers for Through Supplier : In this system, persons who have their own chilling facilities, procure milk through small vendors and after proper chilling of milk, send the milk to paras dairies Through VLC System ( Direct from producers at village level ) MILK PROCUREMENT & PROCESSING

8. Milk is collected from rural villages Following methods of preservation suitable for small-scale operation are : Testing of milk (basic tests e.g. adulteration, viscosity) Heating - ( pasteurisation , sterilisation or concentration) to destroy enzymes and microorganisms. Cooling - to extend the shelf life of fresh milk by a day or two. Acidification - to inhibit spoilage or food poisoning bacteria from growing and also change the physical characteristics of milk. Filling of milk into tankers to facilitate transportation of milk to main unit/industry (temp. should be maintained at 4°C) MILK PROCUREMENT & PROCESSING

9. Milk is collected from rural villages MILK PROCUREMENT & PROCESSING

10. MILK PROCUREMENT & PROCESSING Further testing of milk is conducted from sample extracted from tankers

11. Testing of milk in Dock Lab. MILK PROCUREMENT & PROCESSING

12. METHODS FOR DETECTION OF ADULTERANTS OF MILK S.No . Type of adulterant Procedure Endpoint Conclusion 1 Soda Add 5 ml of alcohol to 5 ml of milk followed by 2-3 drops of Rosalic acid solution. See colour Yellow/Orange/Rose Red/ Pink Negative Positive 2 Salt Add 1 ml of milk to 5 ml of 0.02N AgNO 3 solution containing 0.5 ml of 5% potassium chromate indicator- See colour Brown Yellow Negative Positive 3 Sugar Add 2.0 ml of conc. HCl to 5 ml of milk and 0.1 gm of Resorcinol powder and keep in boiling water for 5 min.-See colour Light Pink Red Negative Positive 4 Starch Boil 5 ml of milk and cool it followed by addition of 2-3 drops of iodine solution- See colour Brown Blue Negative Positive 5 Glucose Dip one Diastrix strip in milk sample and compare with chart Blue Green Negative Positive 6 Urea Add 5 ml of Urea Reagent to 5 ml of milk- See colour Light Yellow Canary Yellow Negative Positive 7 Borax To 10 ml of milk add 2-3 drops of Phenolphthalein indicator and titrate it against 0.1 N NaoH solution till pink colour appears. Divide it in two parts. To one part add 1 ml of 50% glycerol solution- See colour Pink Color White colour Negative Positive 8 Others Centrifuge 50 ml of milk at 3000 rpm for 20 minutes. Preserve uppermost layer for refined, middle layer for maltodextrin and residue for SMP 9 Refined Oil Prepare ghee of the cream and check its BR at 40˚C 40-43 <40 or >43 Negative Positive 10 SMP Dissolve the residue in 2.5 ml of conc. HNO 3 and dilute the water- See colour Light Yellow Orange Negative Positive 11 Maltodextrin Add 1 ml of lactic acid solution to 10 ml of milk and boil it. Filter the solution and add 2-3 drops of iodine solution at the above- See colour Yellow Brown Negative Positive 12 Hydrogen Peroxide Add 1 ml of milk to 5 ml of 12% potassium iodide solution- See colour White Yellow Negative Positive 13 Sulphate Coagulate 20 ml of milk with 1 ml of citric acid. Filter it. To 2 ml of filtrate, add 0.1 ml of 10% Barium Chloride Solution- See colour Colourless white turbidity Negative Positive DETECTION OF ADULTERATION IN MILK

13. If the milk met the standard specifications of company for quality, milk is further processed (boiling, cooling) Coooling : Cooling of milk is done through water plants where the water is cooled by ammonia gas. Heating: Milk should be heated to 63°C for 30 minutes to adequately pasteurise it or, if in bottles, to 121°C for 15-20 minutes to adequately sterilise it. Higher temperatures and shorter times are used in larger commercial operations but this type of equipment is very expensive and is not considered to be 'small-scale' Acidification: The natural acidification of milk occurs by the presence and growth of certain types of harmless bacteria called 'lactic acid bacteria'. These bacteria convert milk sugar (lactose) into lactic acid, this increases the acidity of the milk and causes the formation of the characteristic gel of yoghurt (or curd) and inhibits bacterial growth. The shelf life is extended by several days and the changes in flavour and texture make this a popular product in most regions. MILK PROCUREMENT & PROCESSING

14. Seperation : Milk contains fat and a complex mixture of water, proteins and vitamins/minerals. By separating the fat from the watery part it is possible to obtain cream. This product is extremely susceptible to food poisoning and food spoilage. It is not recommended for all except the most experienced small-scale dairies . By churning cream it is changed to butter which, if prepared and stored correctly, can have a shelf life of several weeks. Clarified butter (ghee) has a shelf life of several months. Both are high value products for which there is often a ready market MILK PROCUREMENT & PROCESSING

15. Packaging of milk: Packaging means placing a commodity into a protective wrapper or container for transport or storage. Packaging of milk is regarded as the last operation in the dairy milk processing. Processed milk is packed in convenient packets for easy distribution. The consumer will judge the product in the first instance on the basis of its package Quality of materials The packing material used for packing market milk should therefore have the following qualities: (1) should be tamper proof (2) should not react with milk or container (3) Should be transparent (4) Should be attractive (5) Should be light in weight (6) Should be strong and durable. (7) Should not affect the flavour or colour , (8) Should be cheap. (9) Should not be affected by the temperature variation (10) Should be able to clean easily and should not be affected by heat or detergents. (11) Should be easily available MILK: CHILLING, PACKING AND TRANSPORTATION

16. Types of packaging material: 1. Returnable containers e.g. Glass or plastic milk bottles. 2. Single service containers e.g. polythene sachets, Tetrapak purpale Returnable containers: Glass milk bottles are conventional and still popular for packaging milk as returnable containers. Since individual bottle goes to the consumer and comes back to the dairy for reuse, it is considered returnable container. Single service containers Polyethylene sachet: The prepac machine is automatic. It forms a thermo sealable flat film of polythlene and makes transverse seals, injects a fixed quantity of milk into the pouch, horizontally seals and cuts it into a predetermained length and separates the filled bags MILK: CHILLING, PACKING AND TRANSPORTATION

17. Tetra packaging of milk Aseptic tetrapak is a system for packaging milk in disposable containers of tetrahedron shape. The tetrahedron shape of the package has one of the least surface to volume ratios and therefore the system deploys some what lower amount-of packaging materials. The aseptic tetra pat system provides aseptic conditions. This results in a long shelf life at ambient temperature MILK: CHILLING, PACKING AND TRANSPORTATION

18. Milk UHT Milk Flavored milk Dahi cup Dahi pouch Paneer Ghee Chach Products manufactured by PARAS

19. Types of Milk

20. The initial steps have been checking the type of milk, batch No., temperature, organoleptic, acidity, neutralizer, fat content, CLR, SNF content, phosphate test, MBRT & weight of the milk INSPECTION OF MILK Time Type of Milk Batch No. Temp. Degree celcius Organoleptic Acidity Neutralizer Fat% CLR SNF% Phos. Test MBRT Weight Sign. 7:30 FCM QM 12 5 OK 0.126 OK 6.30 31.5 9.27 OK   5/2     TM QM 02 5 OK 0.126 OK 3.15 32.0 8.77 OK   5/4   8:00 FCM QM 15 5 OK 0.126 OK 6.30 31.5 9.27 OK   5/0     TM QM 09 5 OK 0.126 OK 3.15 32.0 8.77 OK   5/2   8:30 FCM QM 12 5 OK 0.126 OK 6.30 31.5 9.27 OK   5/4     TM QM 07 5 OK 0.126 OK 3.15 32.0 8.77 OK   5/0   9:00 FCM QM 20 4.5 OK 0.126 OK 6.30 31.5 9.27 OK   5/4     TM QM 16 4.5 OK 0.126 OK 3.15 32.0 8.77 OK   5/2  

21. Transportation of Milk Mode of transport Head Load Shoulder sling Bullock cart or tonga Bicycles Cycle Rickhaw or auto- rickhaw Boat Motor truck Recent Development Railway wagon Tankers (Rail and road ) Insulated stainless steel tanks are mounted either on the road or rail truck. They are definitely meant for bulk handling and for long distance transportation. MILK: CHILLING, PACKING AND TRANSPORTATION

22. This project provides an insight to the current practice of milk processing & procurement in India. It also depicts the current practice of different processes of milk procurement. In this whole process, the initial steps have been checking the type of milk, batch No., temperature, organoleptic, acidity, neutralizer, fat content, CLR, SNF content, phosphate test, MBRT & weight of the milk followed by the conducting tests for the detection of adulterantsin milk . After this, the milk is ready for further processes like boiling, cooling, chilling . Cream extracted after first boiling of milk is sent for preparation of ghee in another unit & in another unit the milk is separated to different parts according to their fat content i.e. full cream milk, toned milk, double toned, skimmed milk, flavored milk. Milk is processed for curd ( dahi ), butter milk & paneer . After processing further tests are performed after packaging & then the milk is ready for transportation & released to different units. CONCLUSION