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

1. 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

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

4. 14%
46%
40%
Cattle milk
Buffalo milk
Indigenous milk

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

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

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 )

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)

9.  Milk is collected from rural villages

10.  Further testing of milk is conducted from sample extracted from
tankers

11.  Testing of milk in Dock Lab.

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/Ro
se Red/ Pink
Negative
Positive
2 Salt
Add 1 ml of milk to 5 ml of 0.02N AgNO3 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. HNO3 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

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.

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

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

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

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

18. ◦ Milk
◦ UHT Milk
◦ Flavored milk
◦ Dahi cup
◦ Dahi pouch
◦ Paneer
◦ Ghee
◦ Chach

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
milkTim
e
Type
of
Milk
Batch
No.
Temp.
Degree
celcius
Organolepti
c
Acidit
y
Neutralize
r
Fat% CLR SNF%
Phos.
Test
MBRT
Weigh
t
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.

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.