11 | P a g e

WEST BENGAL STATE UNIVERSITY

DAIRY FARM VISIT
FOOD & NUTRITION DEPT
MSC 3rd SEMester

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 RKVM SARADA MAA GIRLS COLLEGE

To whom it may concern

This is certified that Miss Mandira Saha, student of M.Sc. Food &
Nutrition, 3rd semester, having

Roll : SMGC/FNTM-I No. : 12

Registration No. : 3021521400012 of 2016-2017

has successfully completed industrial tour for the partial fulfillment of M.Sc. 3rd
Semester degree at Aanchal Dairy, Lalkuan, Uttarakhand.
She bears a good character and wish her with great success in life.

_____________ _____________
Subject Teacher Course Coordinator
 ACKNOWLEDGEMENT

Words can never express my sincere feeling and unfathomable gratitude that fills my
heart for the invaluable guidance, inspiration, encouragement and assistance that I
have received during my work.

For finishing at two hours at The Aanchal Dairy Farm, Lalkuan, Nainital,
Uttarakhand; I would like to give my warm and heartiest thanks to our respected
teachers. Prof. S. Bhattacharya (Head of the Department), Mr. Chandan Rai, Miss
Somdutta Banerjee and Sanchita Bhattacharya of Ramkrishna Mission Sarada Maa
Girls' College. I am very grateful to them for their guidance and support.

I want to express my sincere gratitude to all the associates of The Aanchal Dairy
Farm, Lalkuna, Nainital, Uttarakhand.

I am very thankful to Mr. M. Rajput (manager of The Aanchal Dairy Farm, Lalkuna,
Nainital, Uttarakhand), who enlightened us by his knowledge, guidance and
cooperation, and special thanks to our respected teachers Mr. Sreepati Bhusan
Chakrabarty and Mrs. Mahua Bhattacharya(Principle of Sarada Maa Girls College).
 CONTENT

1. DETAILS OF VISIT

2. INTRODUCTION

3. OBJECTIVES

4. COMPANY PROFILE

5. PROCESSING OF MILK

6. PRODUCTS SUPPLY BY AANCHAL DAIRY

7. QUALITY POLICY

8. ENVIRONMENTAL POLICY

9. BENEFITS FROM THE INDUSTRIAL VISIT

10. CONCLUSION
 DETAILS OF VISIT
Industrial microbiology deals with the technological aspect of using
microorganism for large scale production of valuable goods of human interest from
co-operatively inexpensive raw materials. The wholesome development of knowledge
of students did not take full shape only through theoretical classroom teaching. By
simple cramming the books on industrial microbiology no perfect knowledge of
applied microbiology field should be necessary to establish a student in
microbiological field in future.
For this purpose, an industrial plant visit is included in part-3 syllabus. Different
areas of industry are based upon microbiology. Of them medical industry,
fermentation industry, waste water treatment plant, dairy industry etc. are most
common. So to fulfill out education and to accrue practical knowledge of
microbiological field, we organized a tour to The Aanchal Dairy Farm, Lalkuna,
Nainital, Uttarakhand.
The visit will not only help the students to imbibe knowledge on practical
aspects of microbiology but generate some recreation also.
34 students of M.Sc. Food and Nutrition department took part in the visit on
guidance of our respected teachers.

Mr. Chandan Rai

Miss Somdutta Banerjee
&
Sanchita Bhattacharya

Date of the visit : 24th January, 2017

Time of arrival : 12PM
Time of departure : 2PM
Place : The Aanchal Dairy Farm, Lalkuan, Nainital, Uttarakhand, India
Pincode : Khatima- 262308
 INTRODUCTION
Milk is a white liquid produced by the mammary glands of mammals. It is full of nourishment
and the other important source of vital vitamins, minerals and emulsion n of fat. Milk is
essentially an emulsion of fat and protein in water along with dissolved sugar, minerals
(including calcium and phosphorus) and vitamins, particularly vitamin B complex. Commercially
processed cow milk is enriched with vitamin A and vitamin D. Worldwide; dairy farms produced
about 730 million tons of milk in 2011, from 260 million dairy cows. India is the worlds largest
producer and consumer of milk, yet neither exports nor imports milk.

Aside from cattle, many kinds of livestock provide milk used by humans for dairy products.
These animals include buffalo, goat, sheep, camel, donkey, horde, reindeer and yak. The largest
producer and consumer of cattle and buffalo milk in the world is India.

Composition of various milks (%):

Constituent Cow Milk Buffalo Milk Goat Milk Sheep Milk Human Milk
Moisture 87.6 81 85.2 80.7 87.4
Protein 3.3/3.4 4.3/3.9 3.7/3.5 4.8 1.5
Fat 3.6/4.9 8.8/6.6 5.6/4.5 6 3.75
Carbohydrate 4.5/4.1 5.0/5.2 4.7/4.6 4.9 6.98
Mineral Matters (Ash) 0.7 0.8/0.7 0.08 0.8 0.21
Calcium 0.12 0.21 0.17 0 0
Phosphorus 0.09 0.13 0.12 0 0
Iron (mg/100g) 0.2 0.2 0.3 0 0
Vitamin A (IU/100g) 180 162 182 189.7 189.9
Vitamin B 12 (mg/100g) 0.05 0.04 0.04 0 0
Riboflavin (mg/100g) 0.2 0.09 0.15 0 0
Vitamin C (mg/100g) 1.6 1.5 1.5 5.5 4
Nicotinic Acid (mg/100g) 0.1 0.01 0.1 0 0
Calories 67 117 72 0 0
Total Solids 13.7 17.02 13.5 16.3 12.57
Solids-not-fat 8.8 9.2 9 10.3 8.8

According to the International Milk commission (IMC), milk is lacteal secretion

obtained by complete milking of one or more healthy cattle and which contain not less than
8.25% milk solid non fat (MSN) and 3.25% of milk fat. It does not contain any colostrum.
 OBJECTIVE OF THE VISIT

To have a close look at the industrial application of the theoretical knowledge.

To interact with the industrial personal.
To know about the functioning of an industry.
To learn about the technology and technique used in industry for obtaining the
useful microbial products.
The current project is aimed at the study of milk and milk products from a food
science and public health perspective.
This visit, undertaken at The Aanchal Dairy Farm, Lalkuna, Nainital, Uttarakhand ;
encompasses the details of the activities of dairy processing farm and technology
and scientific methods applied for processing of milk and milk products.
It also provides an insight into quality control (both chemical and microbiological)
analysis of processed milk undertaken in the laboratories of dairy firm, ensuring
production and distribution of safe and fresh milk and varios milk based products
as per demands of the consumers in the city, township.
 COMPANY PROFILE

India is the leading producer of milk in the world. The milk revolution started in
India in 1946 in a small town called Anand (Gujarat) has made a big contribution to
the socio-economic development of rural milk producers. It has also established an
effective partnership between farmers and professionals in the dairy industry.
Undoubtedly, dairy co-operatives are the most professionally managed sector of the
Indian co-operatives. Dairy development helps the rural poor in having addition
regular income. At present, unorganized milk traders put a stiff competition to the
organized milk sector. Therefore organized milk marketing has a dual task to attract
more and more producer-sellers to its fold by offering good price, and to help
producers to produce more milk. Co-operatives provide their members bargaining
power, fair deal and assistance in improving the productivity of the dairy business. But
the co-operatives have to face some problems also like low literacy of member-
farmers, lack of their ownership over productive assets lack of credit/finance, lack of
training facilities etc. Today in India, there are about 75,000 dairy co-operative
societies, spread all over the country with a membership of 10 million. There are
nearly 70 million households engaged in milk production, of which more than 10
millionaire in the co-operative sector. However, except of the brand name Amul,
most of the state federation brands are regional. These include Verka in Punjab,
Nandini in Karnataka, Vijaya in Andhra Pradesh, Saras in Rajasthan, Aanchal
in Uttarakhand, Mother Dairy in Delhi & Kolkata.
Dairy co-operatives account for a major share of processed liquid milk marketed
in the country. As far as dairy industry is concerned, forecasting of demand,
procurement of raw milk & transportation of processed milk are the vital components
of supply chain management. On this front, Indian co-operatives are little susceptible
and lag behind the multinational corporations and other private firms. Non observance
of timeliness, inefficient distribution of milk, frequent break-downs of milk vans,
delays in loading and unloading and deports lead to disturbed supply of milk and its
product.
 After the grand success of Anand Model, the milk co-operatives society
formed in Uttar Pradesh was under the trade name of Parag. With the slicing of
Uttarakhand from Uttar Pradesh as a new state the dairy co-operative functional in
Uttarakhand was brought under trade name of Aanchal which comes under
Uttarakhand Co-operative Dairy Federation (UCDF). It focuses mainly on liquid milk
marketing and has not adopted product diversification, which is the need of the day.
Other brands are entering the market by misusing this channel and then penetrate
into the liquid milk network.
 PROCESSING OF MILK
Industrial Operation
Collection of Milk

Processing of Milk
Production of Milk Products such as Ghee, Lassi, Paneer etc.
Water Disposal.

The farmers in the hulls are registered with 200 co-operative society and around 18000
liters of milk everyday through six chilling plants to the production unit at The Aanchal
Dairy Farm near Nainital, Uttarakhand.

Milk is marketed in pouch packet. In this respect Mr. M. Rajput manager of Aanchal dairy
informed us that the plastic pollution is hazardous problem of todays decade. The plastic
are non-biodegradable and are harmful to the environment. But the plastic products of
Aanchal Dairy Farm are food graded plastic (virgin plastic). These are 50 microns in the
thickness and those materials create no such pollution as compared to other plastics.
Details of the Steps of Milks processing in a Diary Plan
Receiving of Raw Milk : Raw milk from various sources id collected at the processing
plant from the district milk unions in Uttarakhand through the Uttarakhand milk product
federations Ltd. Reception of the raw milk occurs at the Raw milk reception deck or Tank
Unloading bed.
Acceptance of Milk on the basics of Products Attributes : After reception of raw
milk, its quality both chemical and bacterial is accessed by means of mainly three types of
platform tests-
1) Organoleptic Test: Taste, smell, colors & other observations.
 2) Chemical Test: Fat, SNF, Acidity, Clot on boiling (COB), Adulteration &
preservatives.
3) Bacteriological Test: 10 minutes reassuring test, MBR test, Clot on Boiling
(COB), Sedimentation.

Parameters for Acceptance of Raw Milk

SNF = if <8%, then not accepted.
FAT = if 3.5%, then not accepted.
Acidity =0.11-015%, accepted.
Specific Gravity = 1.03, accepted.
After testing the milk is stored on silo tanks, each having 33000 kg capacities.

Adulteration test: Quality control tests for milk are very important to assure
adulterant free milk for consumption. Adulteration of milk reduces the quality of milk and can
even make hazardous. Adulterants like soaps, acid, starch, table sugar and chemicals like
formalin maybe added to milk. Most of the chemicals used as adulterants are poisonous and
cause heath hazard. Adulterants are mainly added to increase the shelf life of milk. Some of
the preservatives like acid and formalin is added to the milk as adulterants, thereby increasing
the storage period of milk. take 3ml milk in attest tube and boil it thoroughly. Then

milk is colled to room temperature and added with 2-3 drops of 1% iodine solution.
Change of volour to blue indicated that the milk is adulterated with starch.
 Standardization: The process in which fat and solids nonfat content of raw
milk is adjusted to a certain predetermined levels is called standardization.
Standardization can be done by partially skimming the fat in milk using cream
separator or by mixing fresh or reconstituted milk and skim milk powder in
calculated proportion. Standardization is done in the flat controlled balanced.
Filtration and Clarification: By the process of filtration, large particles are
separated in a filter bag. Small dirt particles, leucocytes cells, epithelial cells,
corpuscles, sludge and other solid residues in milk are separated in a milk clarifier
(by centrifugation at 3000r.p.m) clarifier and cream separator both centrifuge,
having similar working principle, but with a differences in arrangements of
machine part.

Adding Vitamins:
Before homogenization, Vitamin-D is added to milk, Vitamin-D combined with the calcium
that naturally exists in the milk, help gives us strong bones and teeth, interestingly Vitamin-
D and milks calcium works together to magnify the effect to each other. They provide
more nutritional value than taking the same amount of vitamin D and calcium separately.
Dairies also add vitamin A to skim 1% & 2%milk. Vitamin A is good for eyesight.
Homogenization: Milk must be homogenization. Without homogenization, the
milk fat would separate from milk and rise to the top. Milk fat is what gives milk
its rich and creamy taste. Homogenization makes sure that the fat is spread out
evenly in the milk, so the every sip of milk has the same delicious flavor and
texture. Milk is transferred to a piece of equipment called a homogenizer. In this
 machine the fat is forced under high pressure, through tiny holes that breaks the fat
cells up into tiny particle, 1/8 their original size. Protein contained in the milk
quickly forms around each particle and this prevents the fat from rejoining. The
milk fat cells the stay suspended evenly throughout the milk (specific gravity =
0.93; that of milk = 1.032).
Pasteurization: The process of pasteurization was named after Louis Pasteur who
discovered that spoilage organisms could be inactivated in wine by applying heat
and temperature below its boiling point. The process was later applied to milk and
remains the most important operations in the processing of milk. Pasteurization
can be done by any of the following three basic methods.
These methods are-
LT>LT = Low Temperature Long Time. Temperature = 630C for 30 minutes,
generally not used for fluid milk.
HT>ST = High Temperature Short Time. Temperature =71.60 for 15 secondsonly.
Normally used in few dairies in advanced countries.
U.H.T = Ultra High Temperature. Temperature = 1300C 1400C for 3 seconds
only. Presently used in few diaries in At dairies for continuous processing, a High
Temperature and Short Time (HTST) pasteurization used. The heat treatment is
accomplished using a plate heat exchanger. The place of equipment consist of stack
of corrugated stainless steel plates clamped together in a frame. Gaskets are used to
define boundaries of the channels and to prevent leakage. The heating medium can
be vacuum stream or hot water or hot pasteurized milk. The raw milk is forced
through the 3- chambered heated section where hot water in opposite side of the
plates heats the milk up to temperature of at least 720C. The milk at pasteurization
temperature and under pressure flows through the holding tube where it is held for at
15 seconds. Clarification and homogenization occur simultaneously during
pasteurization. Properly heated milk flows reversibly through the pasteurized milk
regenerator section where it gives up heat to raw product and in turn is cooled. The
warm milk process through the section where it cooled to 40C or below by coolant on
the opposite side of the thin, stainless steel plates. The cool, pasteurized milk passes
through a vacuum breaker at least 12 inches above the highest raw milk in the HTST
system then into storage tank filter for pasteurization.

Storage:
Standardization, homogenization add pasteurized milk is stored at 4 oC in separate tanks to
prevent contamination, till packing.
Packaging Of Milk:
Packing : From the storage tanks, milks is pumped to the vat of packaging section and is
UV-sterilized poly packs of varying capacities. In the automated pouch packing machine
according to different standardization.
Cold Storage : Packaged milk pouches in trays are in cold store, temperature are maintained
at 40 till distribution.
Distribution : Crates of processed milk pouches are delivered to depots and agents in
refrigerated van and distributed to the consumers.
 WATER DISPOSAL
The industry daily releases a large amount of waste water along with some
amount of milk sample. The milk samples are digested by certain
microorganisms, which are maintained by certain amount of pH shock, food
shock, and temperature shock. The microbial waste along with the undigested part
of wastage are treated as sludge use as fertilizer which is one of the most unique
cause of green vegetation around the industry.
The water potion of the net waste is disposed into a number of oxidation ponds
where the components of waste water was used by certain fishes as nutrient which
ultimately promotes a kind of pisciculture to treat daily effluents of the industry
which is large enough in net amount. The industry runs effluent treatment plants
simultaneously with the dairy.
Marketing:
The different products are packed according to the requirements and transferred
to the packaging stations. The final step in milk processing is putting the milk into
retail containers. Some of the containers maybe paper cartons, while others are
plastic pouch. Most countries require that milk containers be stamped with dates
that indicate their shelf life. Once the containers are ready for shipping, they are
sent to distribution warehouses, where they are kept refrigerated until they are
delivered to grocery stores.
 PRODUCTS SUPPLY BY AANCHAL DAIRY

Skimmed milk
Toned milk
Yogurt
Curd (both sweet and sour)
Butter
Paneer
Balmithai (made of khoa and kheer)
Chocolate
 QUALITY POLICY

a. Satisfy our consumers with quality products & improved services & comply
with their requirements.
b. Achieve & sustained growth and excellence.
c. Enhance competence of our employees.
d. Adhere to the legislative / regularity authority requirement.
e. Improve the area of cleanliness & environmental condition.

ENVIROMENTAL POLICY

a. Dairy shall be reactive & conscious about various environmental regulations.

b. Dairy shall be created and maintained a clear green belt in & around factory
premises.
c. Dairy shall keep environment safe & free from pollution.
d. Dairy shall maintain a harmonious relationship amongst employees and with the
public at large.
e. Biological Oxygen Demand (BOD) is monitored regularly to limit well below
pollution control measure.
 BENEFITS FROM THE INDUSTRIAL VISIT

We came to know about the vivid process and infrastructure by an industry to

produce according to public interest.

We have acquired the knowledge of milk processing.

How pasteurization is done that has achieved through the visit.
How an industry process maybe controlled by automation system that can be
known from the visit.
 CONCLUSION

Milk is an essential beverage in our day to day life for all age groups. From last four
decades we are getting different packaged milk which is safe to consume, pasteurized
and free from adulterant. But we did not know from where this milk is coming, how
milk is processed etc.

Now we have got a chance on 24th January, 2017 knowing all these through a visit to
Aanchal Dairy Milk Industry. During this visit, we have got a thorough knowledge
regarding milk. We have visited the different sections of the milk industry; like milk
processing unit, butter and paneer processing unit, packaging area and many more.

It is established on 8th December, 1978. It is under the Uttaranchal Co-operative Dairy

Federation Ltd (UCDFL).

Our visit to Aanchal Dairy was an exciting, informative and lovely experience. We are
also very much satisfied to their hospitality.