marketing (anil rana)
TRANSCRIPT
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PRODUCTION SECTION
NAME :- ANIL RANA UID NO. 16 MBA 1064
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COMPOSITION OF MILK
CHARACTERISTIC COW MILK BUFFALO MILK
FAT 4.0 – 4.5 % 6.5 – 7.0 %
CARBOHYDRATES 4.5 % 4.7 %
SNF 8 – 8.5 % 8.5 – 9.0 %
PROTEINS 3.3 % 3.6 %
MINERALS 0.6 % 0.7 %
WATER 87 – 88 % 84 – 85 %
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MILK
FLUID MILK
PACKING GIVEN PREFERNCE
LASSI
MILK CAKE
KHEER
DAHI
SURPLUS FAT
TABLE BUTTER
WHITE BUTTER
GHEE
SKIM MILK
SKIM MILK POWDER
PRODUCT FLOW
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PANEER SECTIONCOMPOSITIONAL & OTHER STANDARDS MAINTAINED :-
Equipment used are steam jacketed vat , trolleys , sealing machine , hoops , automatic machine for processing.
• Cleaning of vat , hoops and muslin cloths is done manually , then they are sanitized with 0.5% teepol and hot water 55-60˚c
FAT NOT < 50% OF DRY MATER BASIS
MOISTURE NOT > 70%
TEXTURE SOFT & SPONGY
TASTE & FLAVOR PLEASANT
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FLOW DIAGRAM FOR PANEER MANUFACTURE
FLOW DIAGRAM FOR PANEER MANUFACTURE
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DAHI SECTION
FAT 4-5%
PROTEIN 3.2-3.4%
ACIDITY 0.8-1.0%
TASTE CREAM - SOUR
FLAVOUR ACID
This dairy plant follows the ISI standard of Dahi. Mostly it is manufactured every two alternative days in flush seasons.
COMPOSITIONAL & OTHER STANDARDS MAINTAINED
Equipments used are steam jacketed vat , weighing balance , cans , incubation chamber , dahi packaging machine.
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FLOW DIAGRAM FOR DAHI MANUFACTURE
FLOW DIAGRAM FOR DAHI MANUFACTURE
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GHEE SECTION
COMPOSITIONAL AND OTHER STANDARDS MAINTAINED :-FLAVOUR & COLOR PLEASANT & WHITE OR YELLOW
MOISTURE MAX. 0.25%
F.F.A ( % oleic acid ) MAX. 0.03%
B.R reading at 40˚c 40 – 43
PEROXIDE VALUE MAX. 1
SEDIMENT absent
Equipment used are – Butter Melting Vat , Pre-stratification Tank , Ghee Boiler , Settling Tank , Filling / Storage Tank , Ghee Clarifier , Electronic Weighting Balance , Closure Punching Machine , Pouch Filling Machine .
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OPERATING PARAMETERS
Pre-melting temp (˚c) 75 – 80
Cooking temp (˚c) 105 – 112
Batch time ( hr ) Max. 4
Steam pressure in kettle (kg/sq.cm.) 2
Filtration Falalin cloth
Clarification temp (˚c) 95+/-5
Setting time ( hr ) Min. 6
Ghee filling tank temp (˚c) 43+/-5
Ghee filling temp (˚c) 42+/-5 ˚c
After packaging the packed corrugated boxes are kept in granulation room for 24 hrs. Then the boxes are transferred into storage room till dispatch .
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LASSI
LASSI is a drink made of standardization milk with 50:50 dilutions with water.
LASSI is a drink made of standardization milk with 50:50 dilutions with water.
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KHEER
KHEER is concentrated heat desiccated indigenous dairy product .
KHEER is concentrated heat desiccated indigenous dairy product .
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THANK YOU FOR
ATTENTION