Visit to a Dairy

Only available on StudyMode
  • Topic: Milk, Pasteurization, Cheese
  • Pages : 12 (1403 words )
  • Download(s) : 358
  • Published : December 4, 2012
Open Document
Text Preview
CONTENTS

1. Preface

2. Acknowledgement

3. Nature of working

4. Facilities available

5. Milk processing

6. Precautions

7. Products

8. Conclusion

PREFACE

The essence of this visit to the Aavin was helpful to us students, in order to learn about how a dairy department functions in an easier manner.

This idea, which was put up by the _______ ______, helped us students to enrich the knowledge about the milk production.

Location: We visited Alvin on __/__/201 .Alvin is located in _________________.The foundation for Aavin industry was done in 1981.

Milk is very precious since 400-800ml of cow’s blood is converted into 1 litre of milk.

ACKNOWLEDGEMENT

I sincerely thank our Biology teacher _________________for accompanying us in the visit to the Aavin factory.

I am grateful to the In-house microbiologist for extending and sharing his expertise in Dairy industry. The information gathered from him proved to be very valuable in enriching our knowledge.

NATURE OF WORK

The Aavin industry gets around 3-3.5 lakhs litres of milk from the villages and dispatches around 3.8 lakhs each day. Before entering the Aavin factory the milk is collected in 2 stages: 1. Society

2. Chilling centre

The society takes milk from the villagers straight away. Lactometer test I is taken. Lactometer reading shows the water content in the milk. The test to find the SNF and fat content is also done. If the entire above are satisfied, the milk is chilled to 5 degrees Celsius and taken in an insulator which has a capacity of 9000 litres. Initially the milk is tested for temperature .The temperature should be maintained around 7 degrees Celsius. The Aavin has 7 sylos. It is also made up of insulating material and has a capacity of above 1 lakh litres. Out of these 6 sylos 2 contains raw milk and remaining 4 contains 4 different types of milk production by Aavin.

The raw milk undergoes 21 tests:

1) Acidity test
2) Fat contain test
3) Solid non fat test
4) Methylene blue reduction test
5) Adulteration
6) Antibiotic test etc.

“If 1ml of milk contains 25000 bacteria, it is in good condition”

FACILITIES

The Aavin industry gives 100% assurance to a very pure quality of milk. This milk is obtained from the reliable farmers. In addition to that, Aavin industry loans to the farmers and provides free medical checkups to the cattle.

Equipments:
One of the most important and sophisticated equipment that is available in the industry is the MILKOSCAN. By storing the milk at 40degrees Celsius for at least 20 seconds the Milkoscan gives the reading of the measure of fat and SNF content.

PLC :( Programmable Logic Control)
All the process taking place in the dairy is controlled and programmed by using computers. All the process taking place in sylos, switch control and other 73 processes are computerized. Thus the PLC technology plays a very important rule in the Aavin factory.

MILKING MACHINES:
Milking machines are used to harvest milk from cows when manual milking becomes insufficient or labour intensive. It is made up of claw, four teacups, shells and rubber liners, long milk tube, long pulsation tube and a pulsator. Milking machines work in a way that is different from hand milking or calf suckling.

MILK PROCESSING

The steps involved in milk processing are:

• Pasteurization, Homogenization
• Clarification
• Cream extraction
• Skimmed milk
• Yogurt processing

Pasteurization:
Pasteurization relies on the principle of that most harmful bacteria can be killed by heat. The most effective way to kill bacteria is by boiling, but this comprises the flavour of the milk. Aavin has two pasteurizes from Denmark. One Pasteurizer can hold around 20000 litres per hour....
tracking img