Omfed factory visit

A VISIT REPORT ON MILK DAIRY

PLANT, OMFED , CHANDRASEKHARPUR ,

BHUBANESWAR , ODISHA

SUBMITTED BY-P. ADARSH ABHIJITBDS(FINAL YEAR)KALINAGA INSTITUTE OF DENTAL SCIENCES,BHUBANESWAR

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CONTENTS

1) Introduction• Introduction of the OMFED Dairy Industry• Brief History• Milk produts 2) Production• A) Milk Process• D) Department in their production process 3) Marketing• A) Marketing Chart• B) Packing• C) Channel of Distribution

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INTRODUCTION• The Milk Union was established in the year 1978.• At the village level :Primary Dairy cooperative society • At the district level :District milk union.• At the state level the State Cooperative Milk Producers

Federation• OMFED was registered in 1980.• OMFED started to work since 1981.• Took over OMPAC in 1988.

To carry out activities for promoting production, procurement, processing and marketing of milk and marketing products.

Improvement and protection of animals and economic betterment of those engaged in milk production.

Provide veterinary aid and artificial insemination services and to undertake animal husbandry activities so as to improve animal health care disease control facilities.

Bhubaneswar Diary, Rourkela Diary, Sambalpur Diary , Berhampur Diary , Dhenkanal Diary , Balasore Diary , Bhawanipatna Diary , Keonjhar Diary

CORPORATE OFFICE

OBJECTIVES OF OMFED

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Dairy Products and Processing

• Definitions and standards

• Processing steps

• Shelf-life

• Fermented dairy products

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Definitions

• Raw milk: The lacteal secretion , practically free from colostrum,

• obtained by the complete milking of one or more • healthy cows (PMO).• “Consumer Milk” products:

- Homogenized milk: 3.25% fat- Reduced fat milk: 2% fat- Low fat milk: 1% fat- Fat-free milk: skim milk, <0.5% fat (all with 8.25% solids-non-fat)

Shelf-lifeShelf-life Time for which a product can be stored without the quality falling below a certain acceptable minimum level Consumer milk: 14 days, under refrigeration (Muir,

1996)

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Quality checking test of Milk

Organolaptic test

Adulteration test

a.Sugar testb.Salt testc.Urea testd.Amonia compound teste.Acidity testf.Fat and SNF test

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Milk Fat Standardization

Separation of skim milk (about 0.05% fat) and cream (35-40% fat)

Based on the fact that cream has lower density than skim milk

Centrifugal separators are generally used today

Standardization of fat content: Adjustment of fat content of milk or a

milk product by addition of cream or skim milk to obtain a given fat content

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Fat and SNF TestFat & SNF can be determined using Gerber’s method or using a milcoscan.Calculations/Formula Used•SNF is determined using lactometer reading and Fat value and putting the formula•% SNF = CLR/4+0.2×fat+0.29

Observations

SamSample ple No.No.

FatFat CLRCLR SNF(SNF(%)%)

1.1. 4.254.25 29.429.4 8.498.492.2. 3.53.5 26.426.4 7.597.593.3. 6.76.7 3131 9.389.38

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Milk Pasteurization

Balance tank

Cooling, reg.1, reg.2, heating

Holding tube

<5 c

40 c

65 c

80 c

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• Conti…

• Pasteurization:-• Pasteurization refers to the process of heating each and every

particle of milk to at least 63ċ for 30min63ċ for 30min., or 72ċ for 15 sec.(or to any time-temp. Combination which is equally efficient), in approved and properly operated equipment. after pasteurization, the milk is immediately cooled to 5ċ5ċ or below.

• Object(purpose):- • To render milk safe for human consumption by destruction of

pathogenic micro- organisms. To improve the keeping quality of milk by destruction of almost all spoilage organisms. And to destroy the target micro-organism coxilla burette.

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Homogenization Homogenization is a mechanical

treatment of the fat globules achieved by passing milk under high pressure through a thin slit, which result in stability of milk due to a decrease in the average diameter and an increase in number and surface area of the fat globules.Why Milk Is Homogenized?

Milk is a combination of fats, proteins, and water. When raw milk is left to stand for any length of time, the fat molecules typically float to the top.

Homogenized milk also has a longer shelf life because the cream cannot rise to the top and clump together; this allows it to be transported over greater distances.

Homogenization also enhance the colour, flavour, appearance of the milk.

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Heat Treatment• Standards for Grade A pasteurized milk and milk

products (PMO)– Temperature: Cooled to 45ºF or less – Bacterial counts: <20,000 cfu/ml – Coliform Counts: <10/ml– Phosphatase: < 1g/ml – Antibiotic presence: negative

• Ultra pasteurization: Thermal processing at 138ºC (280ºF) for at

least 2 seconds• - UP milk: ultrapasteurized and “non-aseptically”

packaged, refrigerated storage• - UHT milk: ultrapasteurized and aseptically packaged,

storage at room temperature; avoid recontamination.

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Chilling(heat exchanger)

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Temp.<4°c

Temp.<35°c

CreamSkim milk

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Cream separator

Cream separationA separator is a centrifugal device that separate a milk into cream and skimmed milk.C. G. de Laval of Sweden devised the first mechanical cream separator c.1880, based on the principle of centrifugal force. Whole milk is conducted into a bowl, commonly through a central tubular shaft. A spindle rotates the bowl at a rate of from 6,000 to 9,000 rpm, and a series of identical conical disks separates the milk into vertical layers. The heavier skim milk collects on the outer circumference of the rapidly whirling bowl, and the lighter cream tends to remain in the centre. The pressure of the whole-milk supply above the bowl then forces the cream and skim milk out of the machine and into separate collecting vessels. 

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MILK PRODUCTS MILK Toned Milk GHEE FLAVOURE

D MILK Pista Chocolate Elaichi SKIMMED

MILK POWDER

CURD Whole milk

curd Sweet curd Plain curd PANEER ICE-

CREAM

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Storage and Packaging

Milk storage Milk storage tankstanks

Distribution chart

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Conclusion

• The field visit to OMFED dairy plant gave us the knowledge about “how milk and milk products processed and packed” in a plant.

• The entire process was well explained by the chief engineer of the plant.

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BHUBANESWAR