Internship Presentation

INTERNSHIP IN
AAVIN – ERODE DISTRICT

COOPERATIVE MILK PRODUCERS
UNION LIMITED
SUBMITTED BY
S.PRADEEPA
21ZOOD24
II.M.Sc., ZOOLOGY
Lal Bahadur Shastri started the National Dairy
1964 Development Board (NDDB) with Verghese
Kurien .
The Erode District Co-operative Milk Producers

Union Limited (EDCMPU) is registered as a co-
1975 operative society under the Tamil Nadu
Cooperative Societies Act, 1961 (Madras Act
53 of 1961) on 07.02.1975
Paramasivam pioneered the cooperative

1976 movement in the region by setting up milk
producers’ cooperative societies and the Erode
Milk Producers Cooperative Union (Aavin) in
Chithode
Total area :
52.09 acres
2.30 lakh
litres per
day.
total
capacity
of
2,49,000
litres
10 Veterinary
BUTTER:
Fatty substance.
.
80% of milk fat, and the
rest of it is water, salt and
curd.
The plant has a butter producing
capacity of 14MT/day.
Two types of butter are made.
1. Table or salted
2. Cooking butter (ghee making).
COMPOSITION OF BUTTER
FAT 82%
MOISTURE 16% TO 17%
CURD 1.5%
BUTTER PROCESSING:
CURD :
Milk is collected from the silos (FCM Milk, SM Milk, Condensed milk).
Milk is heated in boiler (240 lit).
The milk is heated up to around 85° Celsius, and cooled into 45° Celsius.
For every liters of heated milk 0.06 grams of lactobacilli culture powder is
added and mixed.
Nutrition
FAT 1.5g
Protein 4.7g
Carbohydrate 6.9 g
Minerals 0.9 g
Energy value 63.5 K Cal.
MILK PROCESSING UNIT:
 First the sample is taken from the tanker and it is checked
whether it is suitable for processing or not.
 Then after the test the milk is stored in raw milk tanker
which has capacity of 15,000 Litre.
Three type of Milk is Prepared:

1. Standard Milk (Green Colour).
2. Full Cream Milk (Orange Colour).
3. Premium Full Cream Milk (Violet Colour).

Standard Milk :
 Heated at temperature of 73-75°C.
 And then the temperature is downed to 4°C.
 And then it is stored in Standard Milk Silo.
 Fat amount in Standard milk is 4.5% and SNF

(Solid Not Fat) is 8.5%. Then the Milk is packed
in a green colour packet.
 Then the remaining Standard Milk undergo

Separator to produce Cream (Fat) and
Skimmed Milk and it is stored Silo.
Full Cream Milk (Orange
Colour)
Fat 6g
Solids not fat 9g
Protein 3.4 g
Carbohydrate 4.9 g
Minerals 740 mg
Energy value 90 K.Cal
 While pasteurized milk kills the pathogens that

cause foodborne diseases, homogenized milk is
easy to digest.
MILK PROCESSING:
1. Raw milk storage silo

5. Pasteurization (75-78°C)
2. Preheating, clarification and filtrations
6. Chilling (4-5 °C)
3. Standardisation
7. Prepack section
4. Homogenisation (175-180kg/cm2)
8. Dispatch
 Homogenisation forces the milk under extreme pressure,

through tiny holes. This breaks up the normally large fat
particles into tiny ones and forces the fat to form tiny
molecular clusters, thus ensuring that the molecules do not
regroup and form a cream layer on top of the milk
QUALITY CONTROL
Quality assurance of
1.Butter milk
2. Milk
3. Curd
4. Ghee
5. Milk powder
Bulk Milk Cooler which is at 4°C delivers the milk from the
society to the plant. It is then tested in the laboratory
which is used to check the Milk is suitable for processing.
Lactometer test
 Due to milk specific gravity increased which

results in contraction of milk particle.
 Before taking the reading the milk sample is

pre-heated to 40-45degree Celcius for 5 minutes
and the cooled to28.89 degree celcius.
 The sample is filled in the lactometer jar without

any bubble formation.
 The lactometer is inserted on to it and the set

up should facilitate the free flow of lactometer and
also not touching the sites.
 The reading in the lactometer is taken within 30

seconds.
Fat test (Gerber Method)
1.To 10ml of Gerber sulphuric acid (specific gravity -1.807-
1.812g/ml at27degree celcius, LR grade ) is taken in
butyrometer.
2. 10.75ml of milk is added to it at 27 degree celcius
without allowing to mix with sulphuric acid.
3. 1ml of isoamyl alcohol (specific gravity = 0.807-0.809g/ml
LR grade) is added to it and locks stopper is attached on the
top .
4.If required distilled water can also be added to it.
5. Mix the contents in the butyrometer by shaking 45
degree angle in the remi-centrifuge.
6. Do not invert the butyrometer until at the curd has
dissolved.
7. The centrifuge is maintained at 1100 rpm for 10 minutes.
8.Adjust the fat to lower meniscus of colour on to a main
graduation mark of butyrometer.
MILK TYPE FAT%(g)
SNF %
Toned Milk 3.0 8.5
Standardized Milk 4.5 8.5
Full Cream Milk 6 9

Methyl Blue Reduction :
The tests is used to whether the

Bacteria present is suitable for
processing
Methyl Blue is pinched in Test tube

milk. If the bacteria intakes the
Methyl blue quickly the milk should
be processed immediately.
If it takes slowly, it can be processed

sometimes later.
After testing the milk in Laboratory,

the milk is allowed to store in a raw
milk storage silo.
Source :
Alkaline Phosphatase is an enzyme which is naturally present in milk, but is
destroyed at a temperature just near to the pasteurization temperature.
Alkaline Phosphatase test is used to indicate whether milk has been adequately
pasteurised or whether it has been contaminated with raw milk after
pasteurisation.
PRINCIPLE :
The alkaline phosphatase enzyme in raw milk liberates phenol from a disodium
para-nitro phenyl phosphate and forms a yellow coloured complex at alkaline
pH (Scharer, 1943).
The intensity of yellow colour produced is proportional to the activity of the

enzyme.
The colour intensity is measured by direct comparison with standard colour

discs in a Lovibond comparator.
THANK YOU

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INTERNSHIP IN

AAVIN – ERODE DISTRICT

The Erode District Co-operative Milk Producers

Paramasivam pioneered the cooperative

Two types of butter are made.

MOISTURE 16% TO 17%

Milk is heated in boiler (240 lit).

Three type of Milk is Prepared:

2. Full Cream Milk (Orange Colour).

3. Premium Full Cream Milk (Violet Colour).

 And then the temperature is downed to 4°C.

 And then it is stored in Standard Milk Silo.

 Fat amount in Standard milk is 4.5% and SNF

 Then the remaining Standard Milk undergo

 While pasteurized milk kills the pathogens that

1. Raw milk storage silo

 Homogenisation forces the milk under extreme pressure,

 Due to milk specific gravity increased which

 Before taking the reading the milk sample is

 The sample is filled in the lactometer jar without

 The lactometer is inserted on to it and the set

 The reading in the lactometer is taken within 30

Toned Milk 3.0 8.5

Standardized Milk 4.5 8.5

Full Cream Milk 6 9

The tests is used to whether the

Methyl Blue is pinched in Test tube

If it takes slowly, it can be processed

After testing the milk in Laboratory,

The intensity of yellow colour produced is proportional to the activity of the

The colour intensity is measured by direct comparison with standard colour

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