Submitted by:
(Name of Student)
(College)
(Course enrolled in)
Parag Dairy
Certificate
This is to certify that the report entitled 'Quality Control of Dairy Products' is a brief summary of
the work done by Ms. (name of student) under the Training Program at the Quality Control
Laboratory of the Dairy during the period of _________________________
(Coordinator) :
(Coordinator) :
Acknowledgement
It gives me colossal pleasure and satisfaction to state that my project program has been a success.
I want to extend a vote of gratitude towards the in-charge of Quality Control (QA) of Parag Dairy,
Mr. H.S. Verma for giving me this oportunity to work in the NDDB(National Dairy Development
Board) quality-certified laboratory of PCDF (Pradeshik Cooperative Dairy Federation Limited)
under the brand name 'Parag'. I want to thank the Chemist, Mr. M.K. Srivastava for his wise
guidance and suggestions.
I want to thank Mrs. Rekha, Assistant Chemist for being a guide and friend which kept me going.
My thanks to Mrs. Kalpana, Assistant Chemist, for being a friendly support. And the
achknowledgement will go waste if I do not mention the help and support of Lab Assistants, Mr.
Surendra Singh and Mr S. C. Yadav.
I would also give thanks to my family for giving me strength and encouragement to complete this
work and hope their gracious blessings will continue.
I would also like the teachers of my institute for their encouragement.
At last i indeed feel honored to have worked in this laboratory which enhanced my academic
knowledge and creativity in gentle ways.
(Name of Student)
CONTENT
Topic Page
• About NDDB 5
• Company Profile 6
The National Dairy Development Board (NDDB) was designed in 1969 on Anand Dairy
Cooperative outlines of creating district cooperative of milk producers at village level which aim at
collection of whatever amount of milk they produce and payment to them according to the quality
of milk they supply. Then this milk is processed and supplied to the people at metropolitans and
other cities at nominal charges.
For about 5 yr., NDDB was dormant till the time they received presents of Whole Milk
Powder and Butter Oil from European Union and came into action with the help of Indian
Dairy cooperation.
Operation flood was started in 1970 under the guidance of Dr. Kurein, Chairperson
NDDB, Anand and Mr. Jamnadas Patel in Khera, Gujarat. The objectives of Operation Flood
are:
ü To buy the milk from the farmers and villagers as much milk as they could
supply at reasonable prices and keep the price of milk stable whole year.
ü To operate, procure, process and market milk and milk products.
ü Production of good milk after its qualitative and quantitative estimation.
ü System to eliminate middleman.
ü Providing technical inputs and services to yield of milk animals.
ü Organizing an efficient transport system to collect milk from villagers.
ü Set up of balancing dairies and storage system to convert excess milk to
milk powder and butter oil.
ü Train personnel to plan and manage the system as well as operate the
services described.
ü To meet out these objectives, NDDB started dairy plants all over India and
Mother Dairy was one of them. It was set up in 4 major cities at Delhi,
Mumbai, Chennai and Kolkata.
Operation flood was a major dairy development program. Funds were generated by the sale
of dairy commodities donated by the World Food Program (FAO-UN) which assisted project to
carry out its mission.
This included establishing dairy cooperatives in rural milk sheds, setting of animal
husbandry units, constructing modern dairies in cities, organizing storage and long distance
transportation and project planning with manpower development. The first phase of operation flood
was completed in 1979, followed by second phase (1979-1988), assisted by European Economic
Community. Its third phase ended in 1996.
Profile of the Company
PURPOSE
PCDF’S aims to build a system to ensure that individual farmer got a fair price for the milk
he sold.
Management System Policy
We firmly believe that the path to progress can only be through procurement and production of
superior quality milk & milk products, timely deliveries & total customer satisfaction.
We will bring in qualitative change in the lives of our milk producers by ensuring profitable returns
to their produce and offering quality & safe products at competitive price to consumers through
proffesional excellence. We will create a vibrant work environment, continuously imroving upon
our production, marketing ans service operations through application of quality, food safety &
environmental management systems.
Fundamental Knowledge of Milk
Milk is the secretion derived after complete milking of healthy milk animal, excluding that obtained
within 15 days before or after 10 days of calving.
Composition of Milk
01. Milk Fat
Milk fat is the mixtures of 19 fatty acids. The bulk of fat in milk exist in the form of
small globules with size approx. 0.1 to 22microns. It is an oil-in-water type emulsion.
02. Proteins
Protein is the most complex organic substances. They are vital for living organisms as
they constitute an indispensable part of the individual body cell. The protein of milk
consists of Casein, Lacto globulin and Lacto albumin. It is in colloidal state. Casein is
only found in milk. It is easily coagulated by heat treatment.
03. Water
It provides the medium in which all the milk constitutes are either dissolved or
suspended. Most of it is free and only a small portion is in bound form, being firmly
by protein and phospholipids.
06. Phospholipids:
There are three types of phospholipids (Lecithin, Cephalic and Sphingomylein).
Lecithin is important constituent as it helps in the formation of outer membrane of fat
globules.
07. Pigment:
There are two type of pigment present in milk, Fat Soluble and Fat insoluble.
Carotene is fat soluble and is responsible for the yellow color of milk. The other two
are Xanthophylls and riboflavin. Carotene also acts as an anti oxidant and as a source
of Vitamin A.
Vitamins are present in minute quantities in milk or any other food but play a very
important role in vital functioning of human body. There are 25 vitamins present in
milk. These are fat soluble e.g. Vit. A, D, E,K. apart from fat soluble there are water
soluble vitamins as B-complex(B1, riboflavin or B2, pantothenic acid, niacin,
pyridoxine or B6.)
Future Products:
Some new products like coffee powder, ready to make ice-cream powder, baby food
and other milk drinks are in the testing stages.
Process FlowCharts
Grading,Sampling,Testing
Weighment
Chilling
Cold Storage
Dispatch
_________________________________________________________________________
Standard Operating Procedure for Flavored Milk
Pasteurised Milk
Standardization
Testing in QC
Taken in Presanitized Tank
Filling Cups
(Earthern and Plastic)
Fixing Lid and Sealed
Dispatch
_______________________________________________________________________
Storage Tank
Filteration
Storage
Dispatch
________________________________________________________________________
Pasteurization of cream
Storage Tank
loading to churn
Preworking
Unloading in Trolleys
Urea
2 ml milk is taken in a test tube.
2 ml DMAB (dimethyl benzaldehyde) solution is added to it.
If light color (yellow) – urea -ve
If dark color (yellow) – urea +ve
Salt
1 ml of milk is taken in a test tube.
5 drops of salt detecting sol.(Potassium chromate)added
5 ml AgNO3(0.1342%) is added.
Yellow color – salt +ve
Brown color – salt -ve
Glucose
1 ml milk is taken in a test tube.
1 ml gluscose detection sol. A(Barfold sol) added
Gave boiling water bath for 3 mins.
Immediately dipped in cold after 3 mins
Added 1 ml Solution B(Phosphomonolytiv acid)
dark blue color – gluscose +ve
Light blue color – glucose -ve
Precaution-
In this test the test tube should not be subjected to heat for more than 3 minutes while giving water
bath.
This can result in a false positive result.
Sugar
1 ml milk is taken in a test tube
2ml sugar detecting sol.(resorcinol) is added
Kept in water bath for 1 – 3 mins
Brick red color – sugar +ve
Light color – sugar -ve
Starch
3ml milk is taken in a test tube
It is boiled and then cooled
4-5 drops of starch detecting sol(iodine sol.)added
Yellow color – starch -ve
Blue color – starch +ve
Ammonium Compound
5ml milk is taken
1ml amm. Comp. Detection sol.
Light shade – test -ve
Dark shade – test +ve
Product Testing
Curd
Acidity of Curd:
9gm curd is weighed.
10 ml distilled water is added
It is titrated against 0.1 N naOH.
As per experiment, 9.7 ml naOh was consumed, hence acidity of curd was 0.97.
Butter
Moisture in Butter:
Empty Beaker was weighed: 51.7036 gm
10 gm butter was taken. Butter was melted and moisture was boiled off.
Weight if butter = 59.743-51.7036=8.040 gm
Implies, misture % = 13.57 %
Standard moisture should not be more than 16%.
Acidity of butter:
20 gm butter is weighed.
90 ml d.w. Is added to it. Butter is melted.
Acidity = 9*N*V/w = 9*0.02*1.5/20 = 0.01
Standard acidity should not be more than 0.05
Salt in Butter:
Vapor is boiled off from 10 gm butter.
Petroleum etehr is added due to which fat seperates.
The seperated fat is weighed: 16.8693 gm.
250 ml distilled water is added. The salt dissolves in water.
17.6ml of solution is taken in a seperate beaker. 5 drops of K2Cr2O7 (0.1204 N) is added. 0.04 ml
of AgNO3 is added.
Standard salt content should not be more than 2-2.5%.
Paneer
Acidity of paneer:
9 gm paneer is taken and distilled water is added to it.
1 ml phenophthalein is added to it and it is then titrated against 0.1 N NaOH.
1.3 ml NaOH is consumed, hence acidity is 0.13.
Moisture content of Paneer:
Beaker is weighed: 53.9982 gm
Weight of beaker with ghee: 69.643 gm
Weight if beaker with paneer: 74.6433 gm
Weight after boiling off moisture: 71.6669 gm
Implies, 74.6433-71.6699=2.9764 moisture is present in 5 gm paneer.
Implies, Moisture content is 59.52%, thus in 100 gm, 40.480 gm is dry weight.
Fat test:
Same as gerber method of fat analysis.
Sterilization: Sterilize sampling and plating equipments whenever possible with dry heat in a hot
air oven at 170°C for two hours. Sterilize the media and materials that are likely to be charred in dry
oven, by autoclaving at 15 psi (127°C) for 20 minutes.
After sterilization all media should be stored in hygienic condition.
Collection of sample:
Milk sample received should be stored in refrigerator below 7°C till tested.
General Precautions:
a) Use only sterilized bottle to collect sample
b) Collect all samples aseptically.
c) Stoppers or lid of the bottles should not be removed from the bottles unless necessary.
d) Replace the stopper or lid immediately after the sample is obtained.
e) Do not fill the bottle more then three fourth of its capacity.
f) Clearly label each sample bottle indicating the source, date etc.
g) Keep the sample immediately in refrigerator below 7°C.
Procedure:
1-Transfer 1 ml of well mixed sample to 9 ml diluents (phosphate buffer solution).Mix
Well and transfer 1 ml of this suspension to second tube to make second dilution.
Similarly make third and fourth dilution as per requirement
2-Arrange the Petri plates for each dilution to be tested, mark them with sample no. and
Date.
3-Transfer 1 ml in each plate from respective dilution of sample being tested.
4-Melt the plate count agar, cool it about 45°C and pour 10 ml of this medium into the
Petri dishes. Mix the agar by rotating the plate.
5-Allow the agar to set, invert and incubate the plates at 37°C for 48 hours.
6-At the end of 48 hours remove the plate from the incubator and count the colonies.
7- Also prepare a control plate with 15 ml media for checking its sterility
Counting and Expression Of results:
Count the colonies grown in Petri plates. Count only those plates, which have 30 -300
colonies.
Computation:
Count the colonies developed in each plate for respective dilution.
Multiply colonies per plate by dilution used and report the arithmetic average as plate
count per milliter/gram.
Recording / Reporting Of Results:
Record and report the result as – Standard Plate Count/ml/gm---Or SPC/ml/gm
EFFLUENT WATER-TREATMENT
Water is used for chilling the milk so that bacterial action in milk can be reduced. There are many
impurities present in the water. There is several treatment of water for reduce these impurities &
turbidity from the water.
TOTAL SOLIDS(T.S.)
PRINCIPLE:- Total solids are determined as the residue left after evaporation of the unfiltered
sample.
PROCEDURE:-
1:-Take an evaporating dish of suitable size and weigh.
2:-Evaporate 250-500 ml unfiltered sample in the evaporating dish on a water bath.
3:- take the final weight of the dish after evaporation of the sample.
CALCULATION:-
TOTAL SOLIDS,g/l=A-B*100/v
where, A=final wt. of the dish in g
B=initial wt. of the dish in g
C=volume of sample taken in ml
APPARATUS:-There are a number of makes and models available for pH meters. Portable pH
meters operated by battery can also be obtained. The accuracy of pH can vary from 0.01 to 0.1
depending on the make. Some pH meters employ two electrodes , an indicators glass electrode, and
a calomel reference electrodes. Most pH meters also have a temperature compensation system to
avoid the differences arising due to the difference temperatures.
PROCEDURE:-
1:-Follow the instructions given by the manufacturer to use the pH meter.
2:-Essential aspect to use all the pH meters is to calibrate it with suitable buffer. Ready buffer of pH
values are also available in the market. See the pH meter with a buffer whose values near to the
expected pH of the sample.
3:-Buffer of different pH values can also be made in the laboratory in the following manner.
DISSOLVED OXYGEN
1.Winkler’s Iodometric Methods
PRINCIPLE :- The manganous sulphate reacts with the alkali (KOH or NaOH) to form a white
precipitate of manganous hydroxide which in the presence of oxygen, gets oxidized to a brown
colour compound. In the strong acid medium manganic ions are reduced by iodide ions which get
converted to iodide equivalent to the original concentrated of oxygen in the sample. The iodine can
be titrated against thiosulphate using starch as an indicator.
REAGENTS
A. Sodium thiosulphate, 0.025 N
Dissolve 24.82g of Na2S2O3.5H2O in boiled distilled water and make up the volume to 1 lt.
Add 0.4g borax or a pallet of NaOH as stabilizer. This is 0.1 N stock solution. Dilute it to 4
times with boiled distilled water to prepare 0.025 N solution (250->1000 ml). Keep in a brown
glass stoppered bottie.
B. Alkaline Potassium iodide solution
Dissolve 100g of KOH and 50g of KI in 200ml of boiled distilled water.
C. Manganous sulphate solution
Dissolve 100g of MnSO4.4H2O in 200ml of boiled distilled water and filter.
D. Starch solution
Dissolve 1g of starch in 100ml of warm(80’c-90’c) distilled water and add a few drops of
formaldehyde solution.
E. Sulphate acid
H2SO4.conc(sp. Gr.1.84)
PROCEDURE:
1. Fill the sample in a glass stoppered bottle (BOD bottle) of known volume (100-
300ml),carefully, avoiding any kind of bubbling and trapping of the air bubbles in the bottle
after placing the stopper.
2. pour 1ml of each MnSO4 and alkaline KI solution (in case, the volume of the sample is
about 300ml, instead of 1ml of reagents add 2ml solution of each),
well below the surface from the walls. The reagents can also be poured at the bottom of the
bottle with the help of special pipette syringes to ensure better mixing of the reagents with
the sample. Use always, separate pipettes for these two reagents. A ppt. will appear.
3. Place the stopper and shake the well by inverting the bottle repeatedly. Keep the bottle for
some time to settle down the ppt. If the titration is to be prolonged for few days, keep the
sample at this stage with the ppt.
4. Add 1-2ml of conc. H2SO4 and shake well to dissolve the ppt.
5. Remove either the whole contents, or a part of them (50-100ml) in conical flask for titration.
Prevent any bubbling to avoid further mixing of oxygen.
6. Titrate the contents, within one hour of dissolution of the ppt. against sodium thiosulphate
solution using starch as an indicator. At the end point, initial dark blue colour changes to
colourless.
CALCULATION:
When whole contents have been titrated:
Diss. Oxygen, mg/l = (ml*N)of titrated*8*1000/V1-v
When only a part of the contents has been titrated:
Diss. Oxygen,mg/l = (ml*N)of titrant*8*1000/V2(V1-v/V1)
Where,
V1=volume of sample bottle after placing the stopper .
V2=volume of the part of the contents titrated
v=volume of MnSO4 and KI added
In occanography , the unit ml/l is preferred over mg/l. It can be obtained by dividing the value
in mg/l.
AZIDE MODIFICATION OF WINKLER METHOD
Principle
The presence of certain oxidizing and reducing material may effective interface with the
determination of oxygen by converting iodide ions to iodide or vice-versa. The azide
modification removes the interference of such substances especially nitrite. Nitrite is destroyed
by sodium azide. The method, therefore ,is suitable particularly in polluted waters, biologically
treated waters and in BOD samples.
Reagents
A. Sodium thiosulphate ,0.025N
See winkler’s method
B. Alkaline iodide azide solution
a) Dissolve 500g of NaOH or 700g of KOH and 150g of distilled water to make 1 lt. of
solution.
b) Dissolve 10g of NaN2 in 40ml of distilled water. Mix the two solutions (a)&(b).
C. Manganous sulphate solution
See winkler,s method
D. Starch solution
See winkler’s method
E. Sulphate acid
H2SO4. conc. (sp. gr.1.84)
PROCEDURE
Follow the same Winkler’s method except that , add alkaline iodide azide solution instead
of alkaline potassium iodide in the same quantities.
CALCULATIONS
Same as for Winkler’s iodide method.
• www.parag.co.in
• www.nddb.co.in
• www.scribd.com
• Biochemistry by J.L.Jain
• Microbiology by Prescott