3. AMUL
• Amul is an Indian Dairy Cooperative, based at Anand in the
state of Gujarat , India. Formed in 1946 , it is a brand managed
by a cooperative body, the Gujarat Co-operative Milk
Marketing Federation Ltd. (GCMMF).
• Amul spurred India’s White Revolution, which made the
country the world’s largest producer of milk and milk
products. In the process Amul became the largest Food brand
in India.
• Dr. verghese Kurien ,founder-chairman of the GCMMF for
more than 30 years (1973-2006)is credited with the success
of Amul.
4. •In 1999,it was awarded the “Best of all” Rajiv Gandhi National
Quality Award.
•Amul ranks 15 in global dairy rankin(BS Reporter/Ahmedabad
sep24,2014)according to a survey by International Farm
Comparison Network(IFCN) a leading ,global dairy knowledge
organization.
6. AMUL KOLKATA UNIT
• Kaira District Co-operative milk producer Ltd(KDCMP),
Kalachara, Chanditala, Hoogly, WB- 712702. The plant has
separate processing section for milk, dahi, candy and ice
cream. The plant gives an average production of 2.5 Lakhs litre
of milk,25 MT of dahi, 25,000 Litre ice cream per day.
7. CIP & COP
• Cip: Cleaning In Place
• Cop: Cleaning Out of Place
THE CIP PROCESS CAN CONSIST OF THE FOLLOWING
ELEMENTS:
• Supply pump
• Return pump
• Heat exchanger with Black/Plant steam supply
• Chemical tanks i.e. Acid
• Supply Pressure gauge or transmitter
• Supply temperature sensors
8. TYPE OF CIP:
Two types(describe below ) of CIP are applied for hot surface like
pasteurizer, homogenizer, pipes ,packing mechanics ,silos,
inoculation & agitation tank, aging tank etc.
1)Caustic CIP
2) Caustic Acid Caustic CIP (CAC)
9. FLOWCHARTOF CIP:
NORMALCIP
Cip Silo , Tank and pipes
Rinsing of normal water through out silo , tank and pipes, 5min
DF50 solution 80°c for 20 min. (strength 0.9)
Normal water flashing 5min
Hot water circulation ta 90°c to 99°c for 20min
tank cooling
Batch
10. CAUSTIC ACID CAUSTIC(CAC):
Rinicing of Normal water through out silo,pipe,tank for 5 min
0.9 % strength DF 50 solution circulation 80°c for 20 min
Flushing normal water for 5 min
1% strength Nitric acid solution circulation 76 °c for 20 min
Flushing normal water for 5 min.
0.9% strength DF 50 solution 80°c for 20 min
Flushing normal water for 5 min
90°c hot water circulation for 20 min
cooling
batch
11. PASTEURIZER CIP
pasteurizer
Flushing normal water for 5 min
1.4% strength DF 50 solution 80 °c for 20 min and circulation
chilling temp. 75°c
Flushing normal water for 5 min.
0.8% strength DF 50 solution 80°c circulation and chilling
temp. 75 °c for 15 min
Normal water flash 5 min
Hot water 90°c for 15 min
cooling
batch
12. CIP STRENGTH TEST
STRENGTH OF DF 50 TESTING
take 10 ml of sample
Add 2-3 drop phenolphthalein indicator
titrate Hcl
Colourless
STRENGTH OF NITRIC ACID
Take 10 ml of sample
Add 2-3 drops phenolphthalein indicator
Titrate against 1.6N Noah unit pink colour
13.
14.
15. • MILK SILO:
Dairy plants require storage system for the receiving, processing
and keeping the milk or finish product before packing or further
processing. Milk storage tanks and silos are one of the key
equipment in the dairy industry. Manufactured from SS
• Accessories: Agitator, manhole, sight & light glass, air vent,
sampling cock, thermometer, Low/High level probes
• PASTEURIZATION:
• The HTST(High temperature short time) pasteurize in amul
plants give a continuous heating to 79°c to 82°c for 15 seconds
and promptly cooled to 8°c or below.
17. • CLARIFICATION OF MILK
HOMOGENISATION:
Homogenization refers to the process of forcing
the milk through a homogenizer with the objective
of sub-divided the fat globules
Homogenized at 2500psi two stage 500psi and
2000psi.this cases sub-division of the original fat
globules to less then 2 micron size
20. Amul
taaza(toned
milk)
200 ml 208 to
210
50
500 ml 518 to
520
20
1000 ml 1039 to
1042
10
Amul Silm
&trim
(double toned
milk)
270ml 275 to
280
40
500 ml 518 to
520
20
1000 ml 1039 to
1042
10
Amul Gold
(Fcm)
500 ml 518 to
520
20
21. • CRATES WASHING
Cleaning efficiency is 900 crates per hour.
• PACKING OF MILK
At the time of coding the following points are being
mentioned on the pouches.
Plant name
Packing head
Batch code
Date=use by date(milk for 2days after packing)
22. STANDARDS OF POLY FILM
1000 ml 3.77 225 324 1037-
1040
500 ml 2.22 148 324 517-
520
270 ml 1.50 112 323 275-
280
200 ml 1.27 96 324 208-
210
23. •FORM FILL SEALING MACHINE (FFS):
It is a type of automated product packaging machine (system)
commonly used in the milk packaging.
1,3,4,8,9
2,5,6,
7
32. Transfer to Cold Storage (4-5⁰C)
Blast freezing (-4⁰C)
Incubation at 37-42⁰C until desired acidity(0.66%) is
reached(5hr.)
Packaging through FFS m/c
Culture CHN-11 & RHT744 added and agitated for 15mins
Inoculation tank (capacity 5KL)
cooling section (40°c )
Regeneration
FDV
holding (10min.)
heating(90°c )
Regeneration(65-70°c )
filteration(65-70°c )
Blance tank
A sample for testing acidity, SNF% (11.5) and fat% (3.5) in lab
Processed milk in tank-12
33. PACKING OF AMUL MASTI
DAHI
• Speed of packing machine
STANDARDS OF POLY FILM AND PRODUCT WEIGHT
200ml 51 packets /min
400ml 49 packets /min
1000ml 31 packets /min
QUANTITY LENGTH(mm)
virgin plastic
WIDTH(mm) WEIGHT((min.gm/m
ax.gm)
200ml 91 325 202/204
400ml 127 325 402/404
1000ml 217 325 1003/1005
34. NO. OF POUCH IN A CRATE
200ml 50
400ml 24
1000ml 10
37. Percentage OF FAT and Total solid in MIX
Lucid: Stabilizer/emulsifier bland
13% 13% 39.5%
6% 6% 35.2%
17% 17% 39.5%
17%( kulfi) 17% 39.85%
13%(chocolate ) 13% 42.03%
38. • FLOWCHART OF MIX
Batch calculation in mixing tank
Milk and water add in the mix tank
SMP addition At 30⁰C
Sugar addition i at 37⁰C
Butter addition at 40⁰C
Emulsifier & Stabilizer addition At 47 ⁰C(mix with sugar)
mix tank (50-52⁰C )
balance tank
Regeneration (60-65⁰C ) 2500psi
Heating (90⁰C)
Holding for 88-90⁰C for 20 seconds
FDV
Chilling section 1
Chilling section 2( IBT water is used. )
Mix is transferred to Ageing Tank (for 8 hrs,temp ~5⁰C)
39. VANILLA CUP
Speed per min. packaging 190
Wight cup with lead 3g
AMUL VANILLA CUP:
Flavour is added to it in the FMT & mixed for 10mins
Mix is passed through the Freezer (inlet temp=6-6.5⁰C &
outlet temp= -5⁰C)
Cups are dispatched into the holes made on the rotating plate
of the machine
Ice cream is filled into the cups by a filler machine
Lids are put on by in the lidding section
The cups are lifted in the next round and pushed
Hardening in hardening room (-26⁰C to -27⁰C)
cold room(min=-20⁰C )
40. AMUL TRI CONE
Manual insertion of cones in the 24 holes marked in the cone
machine.
pressure was applied to make the mouth of the cone a perfect
circle
8 g of chocolate was sprayed at the bottom, called a chocolate
'plug'
57 g of the respective I/C flavored mix was dropped in the
next section
4 g of chocolate was topped
3 g of nuts was added
As the cone advances to the next section, the lid is fitted and
closed by means of pneumatic pressure
The cone is pushed up to eject 2 cones on the conveyor
43. Candy machine
CaCl2 brine is being used in the candy machine of candy
section as the refrigerant. The specific gravity and pH of that
solution is being maintained at 8.5.
Ice-cream station
Stick station
CaCl2 brine dipping station
Chocolate dipping station
packaging
44.
45. INGREDIENTS (CHOCOBER):
CANDY MACHINE CIP:
Normal water flushing in mold for 10min.
Using vacuum pump for removing water
60⁰C 1% strength SU157 solution through washing mold and
removing water by vacuum pump
Normal water flushing
0.2% solution
70⁰C water used for washing
Chocolate covering(30%)
Coco solid
Coconut oil
Milk solid
suger
Permitted emulsifier&stabilizer
Proboitic straiuns bacteria