2. MILK
Milk is defined as “the whole , fresh , clean , lacteal secretion obtained
by the complete milking of one or more healthy milch animals,
containing the minimum prescribed percentage of milk fat and milk
solids – non – fat.
3. INTRODUCTION:
The Haryana Dairy Development
Cooperation Federation Ltd. [
HDDCF ] is engaged in
procurement and processing of
milk and manufacturing of milk
product under the famous brand
‘’ VITA ‘’. A range of vita
products including pasteurized
full cream milk , standard milk ,
toned milk and double toned milk
in pouches , ghee , table butter ,
paneer , sweetened flavored milk
, sweet lassi , namkeen lassi ,
plain lassi , dahi , kheer and
milkcake etc. are prepared here.
4. Vision & mission :
• Vision:- It is our endeavor to provide the best and the most
efficient service the areas of milk procurement, processing
and marketing.
• Employee participation
• Contentious improvement
• Human resources development.
• Mission:- Milk Plant Ambala to the cooperative movement
in Haryana. With determination & pride we will continue
to serve farmers, rural India & our consumers. Our values
reflect our identity.
6. RAW MILK RECEIVING DOC [RMRD] :
Tankers are received from farm
chilling centres.
Complete washing of tyres and outer
surface of tanks are done.
Tanker capacity varies from 15,000 L
to 20,000 L.
No. of tankers varies from 80-85 in
flush season and 30-35 tankers a day
in lean season.
Samples are withdraw after manual
mixing of milk.
7. MILK PROCESSING SECTION :
PASTEURISATION : The heating of every particle of
milk or milk product to a specific temperature for a
specified period of time without allowing
recontamination of that milk or milk product during the
heat treatment process.
VITA uses:
HTST ( High-temperature-short-time ) Pasteurization:
The term is an abbreviation of high-temperature-short-
time. The HTST process for milk involves heating it to
72-75°C with a holding time of 15-20 seconds before it
is cooled. Depending upon the quality of the raw milk
and the degree of refrigeration , the shelf life may be
from 2 days to 16 days.
App. 75,000 L milk is produced per day.
Plate frame pasteurizer is used for
pasteurization.
Pasteurized milk is stored in silos with 40,000
L storage capacity, until milk is packed.
8. Milk packaging :
Full cream milk in 500 ml pouch and 6 lt. pouch { orange color}
Minimum milk fat : 6.0 %
Minimum SNF : 9.00 %
Standard milk in 500 ml pouch and 6 lt. pouch { green color}
Minimum milk fat: 4.5 %
Minimum SNF : 8.50%
Toned milk in 500 ml pouch and 6 lt. pouch { blue color}
Minimum milk fat: 3%
Minimum SNF : 8.5%
Double toned milk in 500ml pouch and 6 lt. pouch { yellow color}
Minimum milk fat:1.5%
Minimum SNF: 9.00%
9. Ghee processing :
Ghee means the pure heat clarified fat derived solely from milk or butter or from cream to which no
coloring matter or preservative has been added.
10. Nutritive value of ghee :
Energy 897 kcal
Protein nil
Carbohydrates nil
Fat 99.7 g
Cholestrol 275 mg-375 mg
Sugar nil
Fibre nil
Saturated Fatty
Acid
58 g
Mono
Unsaturated Fatty
Acid
28 g
Poly Unsaturated
Fatty Acid
2 g
Trans Fatty Acid 5 g
Vitamin A 2000-3500 IU
11. Paneer processing:
Paneer is the product obtained from milk by precipitation with sour milk,
lactic acid and citric acid .
12. Nutritive value of paneer :
Energy 290 kcal
Fat 23.0 g
Protin 18.0 g
Carbohydra
tes
3.0 g
Sugar 0.0 g
14. Flavours of SFM:
• Haldi
• Coffee
• Elaichi
• Vanilla
• Butter scotch
The SFM is made
from double toned
milk.
15. Nutritive value of SFM:
Engergy 71 kcal
Fat 1.50 g
Protein 3.30 g
Carbohydrate
(a) Sucrose 4.70 g
(b) Lactose 6.00 g
Protein 0.70 g
16. Milk cake making:
Taken SM milk + sugar
Added in a churner and mix for 3-4 hours
Emptied the granulated mixer into rectangular greased cans.
Cooled for a day
Cutting and shaped
Packing in cardboard boxes
17. Milk cake:
• Approximately 3.5 kgs of milk cake is
produced out of 12kg SM milk.
• Its cost is Rs. 360/kg.
• It is packed in cardboard boxes of 1
kg and half kg packing.
Energy 289 Kcal
Fat 19.0 g
Protein 3.30 g
Carbohydrates 5.10 g
sugar 20.00 gm
18. Lassi manufacturing :
Types of lassi made by vita milk plant , Ambala:
• Meethi lassi cup 200 ml
fat-3.0%
SNF-8.6%
• Meethi lassi pouch 200 ml
fat-3.0%
SNF-8.6%
• Lassi lite namkeen pouch 200 ml
fat-4.5%
SNF-8.5%
• Namkeen lassi pouch 250 ml
fat-4.5%
SNF- 8.5%
• Plain lassi pouch 500 ml
fat-4.5%
SNF-8.5%
• Plain lassi pouch 1 lt
fat - 4.5%
SNF- 8.5%
19. Lassi processing:
Milk is taken and heated at >85°C.
Holded for about10 minutes.
Cooled at 40-45°C.
Culture added.
Settling time for 4-5 hours.
Addition of pasteurized water [50% dilution]
Addition of sugar , jeera , flavour [rose] and salt as
per lassi type.
