Processing and Quality Analysis of Milk

WELCOME MULTI HELP LINE
A PROJECT REPORT ON
PROCESSING AND QUALITY ANALYSIS OF MILK
SUBMITTED TO : Department of Food Science
SUBMITTED BY : . B.Sc. III (Food Science) Roll No. :

Downloaded from : www.multihelpline.com
ACKNOWLEDGEMENT
It is my proud privilege to my deep sense of gratitude to , teacher of Food Science Department of .. College, for expert guidance and encouragement to sustain in this report. I would like to be thankful to my classmates for useful discussion and for their constant help and co-ordination and for successful completion of this project.
. B.Sc.III, Food Science.
CERTIFICATE
This is to certify that this project report entitled Processing and Quality Analysis of Milk submitted for the course of B.Sc. Food Science is written by .. with the help of accessible literature under the guidance of ..
Department of Food Science . College, ..
INDEX
Sr. No. 1
Contents PFA Definition and Chemical Composition of Milk
2 3 4 5 6 7 8 9 10 Annexure I II III IV
Introduction Procurement of Milk Reception of Milk Processing of Milk Quality Control Tests for Milk Butter Manufacturing Quality Control Tests for Butter Ghee Manufacturing Quality Control Tests for Ghee
Graph of Milk Receipt Graph of Table Butter Production Graph of Milk Sale Graph of Ghee Production
PFA DEFINITION OF MILK AND CHEMICAL COMPOSITION OF MILK
Milk may be defined as the whole, fresh, clean, lacteal secretion obtained by complete milking of one or more healthy milch animals, excluding that obtained within 15 days before or 5 days after calving or such periods as may be necessary to render the milk practically colostrums free and containing the minimum prescribed percentages of milk fat and milk solids not fat.
CHEMICAL COMPOSITION OF MILK
Table No. 1 Constituent Buffalo Milk % 1. 2. 3. 4. Water Fat Protein Lactose 84.2 6.6 3.9 5.2 Cow Milk % 86.6 4.6 3.4 4.9
INTRODUCTION
The Gurgoan and Rohtak Cooperative milk producers union limited. Vita milk plant is situated on Rohtak-Gohana road. As the name of the plant itself suggests. It is a co-operative milk plant. It is some 5-6 km. North of the main bus stand and railways station on Rohtak city. It is an ISO-9002 and HACCP certified unit. This plant was established by National Dairy Development Board (NDDB) in 1976. The capacity of the working staff is about 270.
Vita milk plant, Rohtak is having regional chilling centres located at Jhajjar, Jatusana, Bhiwani and Narnaul. The chilling capacity of these centres has been mentioned as below :
In summer (it./day) Narnaul Jhajjar Bhiwani Jatusana 550 750 800 1000
In winter (It./day) 4000 5500 4000 25000
MILK PROCUREMENT SECTION
It is one of the important section of the plant. The milk is procured from nearby villages of Rohtak, Bhiwani, Sonepat, Bahadurgarh, Hisar and Gurgon cities. The milk procurement section is supervised by a Senior Milk Procurement officer which is assisted by three to five Assistant Milk Procurement Officers (A.M.P.Os). Each A.M.P.O. has 5 subordinate officers. The procured milk is paid with standard price depending on the quality of milk. The quality of milk in turn is determined by measuring percent fat and percent S.N.F. The standard rate for 1kg. fat is Rs. 164.25 and the kg. fat is calculated by using following formula.
Weight of milk X fat % Total kg. fat = ----------------------------------------100
Deduction or addition to the price is made correspondingly with the S.N.F. percentage. Milk measuring S.N.F. below 8.8% will be paid a price deducted at the rate of 1.5 paise per point.
If S.N.F. percentage is 8.0-7.5% the price is deducted at rate of 10 paise per point. The milk containing S.N.F. and fat 7.5% and 3% respectively will be paid 50% of the actual rates.
The milk is procured from registered co-operative societies. At present there are 495 registered functional milk producers co-operative societies in the area.
The following processed products are manufactured.
1.
FLUID MILK a) b) c) d) Full cream milk Toned milk Double toned milk skim milk
2. 3.
Table butter Ghee
RAW MILK RECEPTION : Milk procured from various co-operative societies is received in this section. It also includes the weighing of milk and preparation of truck sheet. The reception of milk has been illustrated by following schematic flow chart. Flow Chart for Reception of Milk :
Unloading of Cans
Placing the cans on the conveyor
Dumping the cans of a particular society in the weighing bowl
Drawing of sample from the milk of a particular society
Passing the cans to can washer
Trafficking of milk to the processing section with suction motor
Washing the cans with water mixed with soda or detergent* Cleaning the cans by hot water at 90oC Drying the cans by circulating air at 90oC * Trisodium phosphate
The place where the raw milk is received from the vehicles is called dock. Various chemical and organoleptic tests are conducted at this place for checking the quality of milk and termed as dock testes or platform tests. A sample of 200ml is kept in laboratory for 24 hours as a satisfying measure so that is the vendor is not satisfied with tests, then the same may be carried out again. The various testes carried out for first hand quality checking of milk are listed below :
1. 2. 3. 4. 5. 6.
Fat SNF Acidity Sediments C.L.R. Specific gravity
PROCESSING OF MILK : Processing of milk involves operations. The raw milk can be processed into a number of processed products of consumer liking. Only good quality milk is allowed for processing to obtain good quality products.
The products are following :-
1. 2. 3.
Fluid Milk Table Butter and Ghee
PASTEURIZED MILK : MANUFATURING, PACKAGING AND STORAGE : Flow chart for pasteurized milk.
Reception of milk
(Grading, Sampling, Weighing and Testing) Pre heating at 35-40oC
Filtration/Clarification Cooling and Storage (5oC or below)
Standardization Pasteurization (63oC/30 min. or 72oC/15 Sec.)
Homogenization 2500 (psi.)
Bottling and packaging Storage(5oC or below)
Receiving Milk : Milk is received on the dock and various dock tests or platform tests are carried out which include test for smell, appearance, acidity, lactometer reading, clot on boiling and MBRT.
Pre-heating : Heating the incoming milk just before the processing operations is called preheating. This operation is carried out to facilitate efficient filtration and clarification also for efficient flow of milk. The temp. of preheating is set at 35-40oC.
Filtration/Clarification : Filtration removes suspended particles, dirt etc. by straining process. Clarification removes the same by centrifugal sedimentation. The main object of this step is to improve the aesthetic quality of milk as it removes visible foreign matter.
Chilling and Storage : The filtered milk is cooled and stored at 5oC or below to extend the shelf life of the milk prior to further processing.
Principal and Working of the chiller : The chilling process is based on the basic principal of heat exchange through media. A typical chiller is constructed of tightly packed/stacked stainless steel plates with gasket in between to protect and leakage of milk. The plates are so adjusted that milk goes from first plate to the third and then to fifth plate. Chilled water runs in counter direction from second plates to fourth and so on. Chiller have two inlet valves and two outlet values. After chilling to a temperature of 5oC. The milk is transferred to large
storage tanks also referred as silos. The capacity of chiller depends upon the number plates. A chiller with 50 plates has chilling capacity of 5000lt./hr. The capacity of silos in use at this plant ranges from 10,000 to 33,000 liters.
Standardization : It refers to adjustment i.e. raising or lowering, of fat and solids-not-fat percentages of milk to a desired value. Milk is standardized by addition of milk or cream with a higher or lower fat% than that of the material to standardized. For standardizing, usually persons square method is used.

Specification of Processed Liquid Milk :
Fat%
SNF%
1.
Full cream milk
6.0
9.0
2.
Tonned milk
3.0
8.5
3.
Double tonned milk
1.5
9.0
4.
Skim milk
0.5
9.0
Pasteurization : The terms pasteurization, refers to heating every particle of milk to atleast 63oC for 30 min. or 72oC for 15 sec. so as to destroy maximum pathogenic micro-organisms and to improve the keeping quality to the milk.
A typical pasteurizer has following sections.
a. b. c. d.
Regeneration section Heating section Holding section Chilling section
Process of Pasteurization : Milk received from balance tank enters into the regeneration section where it gets heated by the outgoing pasteurized milk at 72oC. The temp. of milk coming from balance tank reaches to 40-42oC and flows through valve to filter. After being filtered, the milk proceeds further to heating section where it gets heated with the help of hot water or steam to a temperature of 72oC. if the milk is properly pasteurized then it moves to regeneration section where it becomes somewhat cool as it comes in contact with the incoming milk, but if the pasteurization temperature is not reached properly then milk is diverted back for reprocessing by a flow diversion valve.
Specification of Pasteurizer : Capacity of Pasteurizer Temperature of heating section Temperature of chilling section Temperature of hot water Temperature of chilled water Holding time for milk 10,000lt./hr. 72. 5oC 4.5oC 80oC 4o C 15-20 sec.
After pasteurization is over, the processed milk is packed into poly packs and them stored.
QUALITY CONTROL TESTS FOR MILK

When milk is received on the platform, it has to undergo a number of examinations and tests. These tests are carried out to determine the quality of incoming milk and it is on the basis of these tests whether a particular lot is to be rejected. The most common of these are determination of fat%, SNF, total solids and sediments etc.
Organoleptic Test The sensory evaluation of milk is of utmost importance to the market milk industry. The sale of fresh milk is a major activity of the Indian dairy industry. Since milk is consumed in the liquid state by all classes of people, it is judged daily be the consumers. All the five senses viz., sight, smell taste, touch and sound are used in judging and grading of milk.
Objectives To accept/reject raw milk on the basis of sensory observations.
Procedure Removal of lid of the can Smell the milk and lid in case of any doubt, taste it by putting a small quantity on the tongue and spit it out in a spittoon. Feel the coldness/warmth of milk from outside the can. In case of doubt, temperature may be observed with the help of a thermometer.
Observe for any abnormality in colour and extraneous matter in milk.
Observations Smell/odour of milk Taste of milk Colour Sediment Temperature Interpretation
Correct Lactometer Reading (C.L.R.) The estimates the amount of solid-not-fat (SNF) present in the milk sample. For this purpose Lactometer is used. Prior to filling the metallic cylinder upto brims with milk sample the temperature of milk (29oC) is noted. The lactometer is then inserted inside the cylinder containing milk, and the temperature of the milk is noted again. The scale of lactometer projecting above the milk gives the lactometer reading. If the temp. of the milk is 29oC then the lactometer reading itself is taken as CLR and if the temp. is below or above 29oC, then for each degree rise or fall of temp. o.5 is added or deducted from the observed lactometer reading. Solid-not-fat is determined by using following expression.
SNF = CLR + 0.21 fat + 0.66 4 Suppose CLR is = 28.0 and Fat% = 6% then. SNF = 28 + 0.21 x 6 + 0.66 4 = 7 + 1.26+0.66 SNF = 8.92%
Clot on Boiling Test (COB) : Principle : COB test will be positive if acidity is more than 0.2%
Procedure : Take about 5ml of well mixed sample in a test tube. Keep it in a water bath for 5 min., or rotate it almost horizontally on a spirit lamp so as to boil the milk. Interpretation : Clotting of milk on the side of tube or at the bottom indicates poor keeping quality. Keeping quality. COB + ve milk should be separated and not mixed with good milk. For good quality of milk COB should be ve i.e. no clot should form on boiling. Natural Acidity of Milk : Ten ml of milk is mixed well with as much amount of distilled water in a flask and the 1-2 drops of phenolphthalein indicator are added. Then N/9 NaOH is run down from a burette to the content is the flask until a light pink color appears. The amount of N/9 NaOH utilized is noted down. 1 ml of N/9 NaOH solution is equivalent to 0.01 g of lactic acid. Good quality milk has 0.12-0.15% lactic acid, sour milk has 0.15-0.20 lactic acid and curded milk has 0.7 to 2.0% lactic acid.
pH OF MILK USING pH PAPER : Certain indicators show change in colour with the change in pH. The pH paper or strips are impregnates with these indicators such as
bromothymol blue (pH 6.0 to 7.6) and bromocresol purple (pH 5.2 to 6.8). pH papers in narrow range and wide range are available. Objectives : To study the freshness of milk. Reagents : pH paper strips Procedure : Take a small quantity of milk in the test tube. Dip the pH strip in the milk. Compare the colour changes with standard chart and note the pH. Precaution The result with pH paper are not precise and for more precision pH meter is used. The pH strips should be stored in a glass bottle properly stoppered in dry conditions. Observations Sample No. 1 = Sample No. 2 = Sample No. 3 = Sample No. 4 = Interpretation Normal milk pH is between 6.6-6.8. pH above 6.9 is indication of mastitic milk/late lactation milk.
Phosphate Test : This test is taken as an indicator of proper pasteurization. To determine whether a lot of milk is properly pasteurized or not. 10ml of the pasteurized milk sample is mixed with 1 ml. of p-nitrophenyl disdium. This is then kept at 37oC temp. for 30 minutes and observed for appearance of yellow coloration. Underpasteurized milk give yellow color while properly pasteurized milk will give no coloration. Alcohol Test : The alcohol test determines the susceptibility milk of coagulate due to developed acidity or unbalance salt. This test is of prime importance in milk to detect milk which has a tendency to curdle during processing sterilization or pasteurization. Procedure : Five ml of raw milk is mixed with 5ml of 8% absolute alcohol, if precipitation occurs then the alcohol test is + ve i.e. milk is least heat stable. Absence of any precipitation indicates appropriate heat stability of milk. Methylene Blue Reduction (MBRT) : MBRT is one of the most important tests for quality assessment of milk. It is an indicator of shelf life or keeping quality of milk in addition of checking whether milk is properly pasteurized or not. To determine the test, 10ml milk is taken in a test tube and to it 1 ml of methylene blue dye is mixed. The content is heated and kept in a water bath at a temp. of 37oC.
Methylene blue dye is prepared in oxidized form. Bacteria Present in milk reduce this dye in a short time. So if blue colour in the test tube (dye+milk) is changed to white in short time, this shows that larger count of bacteria is still present in the milk which is attributed to improper pasteurization. Detection of Starch added as Adultrant in Milk : To detect the presence of added starch in milk sample thoroughly mixed sample of 2 ml is mixed with 2 ml of 1% iodine solution and observed for blue coloration. Appearance of blue color indicates presence of added starch. Detection of Added Carbonates and Bicarbonates in Milk : Milk samples containing added carbonates or bicarbonates develop a rose red color with rosalic acid, pure milk on the other hand gives only a brownish coloration. Observation : 1. Interence : a. b. Inference : a. No carbonates/bicarbonates present. Carbonartes and bicarbonates are present. Light brown/Light red rose colour. Red Rose Color
Detection of Added urea in Milk : Two ml of milk is taken in a test tube and mixed with 2ml of amino benzaldehyde and observed for coloration. Presence of deep yellow color indicated the presence urea in milk. Appearance of light yellow color indicates absence of urea. Moisture content : The percent moisture content in ghee and butter is determined by following method. About10g. of the sample (ghee/butter) is weighed in a dried aluminum dish. The sample is heated on a hot plate till the moisture is removed which is indicated by disappearance of bubbles or commencement of smoke. The sample in dish is cooled in desiccator and is weighed again. The % moisture is calculated as: Initial Wt. Final Wt. Moisture (%) = ----------------------------------Initial Wt. Ghee should not contain more than 0.3% moisture and butter should not have moisture content more than 16%. X 100
DETECTION OF ADULTERANTS 1. CANE SUGAR :
Principle : Sugar is added to increase the density to prevent detection of added water. Procedure a. b. c. d. Take 10ml of milk in a test tube. Add 1ml of conc. HCL and mix. Add 0.1g of resorcinol powder and mix thoroughly. Place the tube in a boiling water bath for 5 min. and observe the colour. Interpretation : Red color obtained indicates the presence of cane sugar.
BUTTER
Definition : Butter may be defined as a fat concentrate which is obtained by churning cream, gathering the fat into a compact mass and then working it. According to PFA Rules (1976), table or creamery butter should contain not less than 80% fat, not more than 1.5% curd and not more than 3.0% common salt. Constituent Butter Fat Moisture Salt Curd Percentage 80.2 16.2 2.5 1.0
MANUFACTURING, PACKAGING AND STORAGE
Flow diagram of manufacture of butter :
Receiving milk Grading Weighing Sampling Testing
Receiving milk
Pre-heating (35-40oC) Separation (Centrifugal)
Neutralization
Cream Standardization (35-40%fat) Pasteurization (82-88oC/No hold) Cooling (20-22oC) Cooling Ripening(20-+22 C) Agening (5-10oC) Churning Washing Salting and Working Packaging and Storage (-23to 29oC)
o
Details of Various Steps : 1. Neutralization of Cream : This refers to the partial reduction of the acidity. The most commonly used neutralizers are Sodium bicarbonates and Calcium hydroxide. The main purposes of neutralizing the cream are to avoid excessive fat loss in buttermilk that results from the churning of highly acidic pasteurized milk to improve the keeping quality of butter and to guard against the production of the undesirable off-flavours. 2. Standardization of Cream : The adjustment of the fat levels of the cream to the desired percentage, conforming to the standard requirements is called standardization. The standard fat requirement for cream is 30-40%. This is achieved by addition of calculated amount of skim milk. 3. Pasteurization : It refers to the process of heating every particle of cream to not less than 710C (1600F). The pasteurization operation in very important and is carried out keeping in view the following objectives.
a.
To destroy the pathogenic micro-organisms in cream so as to make it and also the resultant butter safe for human consumption.
b.
To destroy undesirable mico-organisms and to inactive the enzymes present, so as to prolong the keeping qualities of cream and butter.
c. d. e.
To complete the neutralization process. To eliminate some of the gaseous tainting substances, and To make possible the removal of some volatile off-flavour (such as feed and weed flavours) during vacreation.
4.
Cooling and Ageing of Cream : Cream is cooled to 5-10oC and hold at as much temperature for a few hours. After pasteurization it becomes necessary to cool and age the cream to make churning possible. Cream will not chum until the butterfat in the fat globule has at least partially solidified or crystallized. If cooling and ageing of the cream are not optimum, the fat globule will not solidify sufficiently there by causing excessive loss of fat in butter milk which in turn results in unsatisfactory and weak body.
5.
Ripening of Cream : This refers to the fermentation of cream with the help of desirable starter culture. The starters used for ripening are Streptococcus lactis and/or Streptococcus cremoris that produces aroma (diacetyl) in combination with Streptococcus diacetilactis and Leuconostoc citrovorum. Produces pleasing pronounced characteristic flavour and aroma. Provides exhaustive churning i.e. a low fat loss in buttermilk.
6.
Churning : Churning of cream consists of agitation at a suitable temperature (9-110C) until the fat globules adhere, forming larger and larger masses and until a relatively complete separation of fat and serum occurs.
7.
Salting : This signifies the addition of a calculated amount of salt to butter. This is done for following reasons : a) b) c) To improve keeping quality To enhance taste To increase overrun
8.
Working : The working of butter portrays kneading of the butter to achieve following objectives. a) To completely dissolve uniformly distribute and properly
incorporate the salt. b) To expel buttermilk. c) To control the moisture content of butter. d) To fully incorporate the added make up water in the butter. 9. Storage : The worked butter is stored under cold storage condition wherein temp. ranges from -230C to 290C.
QUALITY CONTROL TESTS FOR BUTTER
1.
MOISTURE (GRAVIMETRIC METHOD) :
Procedure : a) b) c) Take clean dry flat bottom aluminum dish and weigh. Take 10g of sample into the dish and weigh it. Put the dish on steam water bath or on hot plate with frequent stirring until no moisture is seen at the bottom of the dish and curd particles turn slightly brown in color. d) Wipe the bottom of the dish and keep in an oven at 100+10C for 90 min. e) f) Cool the dish in a dessicator and weigh. Repeat the process of heating (30min.) cooling, weighing until the difference between two consecutive weighting does not exceed 0.1mg. Interpretation : Moisture % should not exceed 16%.
B.
SALT :
Procedure : a) b) Weigh 10g of butter in a beaker. Add hot distilled water to melt the butter and transfer it into a separating funnel without disturbing the top fat layer, run down the water layer in a 250ml volumetric flask. c) Wash repeatedly the fat left in the separating funnel thrice with small quantities of hot distilled water and collect the washings. d) Cool the contents to room temperature and make up voloume to 250ml mark with distilled water. e) Take 25ml of this sol and add 1ml potassium chromate indicator and titrate against 0.1N silver nitrate until a brownish colour persists for min. Interpretation : Salt % = 5.85 x N x B/A N B A Normality of AgNO3 Vol. of AgNO3 used Wt. of butter i.e. 10g
GHEE MANUFACTURING
Definition : According to PFA Rules (1976), ghee is the pure clarified fat derived solely from milk or from desi (cooking) butter or from cream to which no coloring matter is added.
METHOD OF MANUFACTURING
Near about 80% of the Indias total ghee production is contributed by country of desi method of ghee making. The remaining 20% is manufactured by the organised sector of the industry. In the Vita milk plant Rohtak ghee is manufactured by using cream butter process.
To understand the method used in the plant for ghee manufacturing a comparison with desi method has been done diagrammatically as under :
Milk
Centrifugal Separation
Fermentation
Cream
Curd
Ripened / Unripened
Churning (Indigneous)
Churning
Creamy Butter
Desi Butter
Direct Clarification
Pre-stratification
Ghee
Cooling / Granulation Packaging and Storage
The cream is separated from milk by making use of centrifugal forces. The cream thus obtained to get butter. This solid mass of butter is transferred to double jacketed large vats. The butter is then melted into the vats by hot water or steam. On the later stages of heating, the temperature of vats is raised so that the melted mass temp. is made constant till all the vapour is driven out. During the entire course of conversion of butter into ghee, constant agitation is maintained. The scum which gathers on the top of surface of the boiling mass is removed from time to time with a perforated ladle. From her the melted butter is transferred into kettles provided with opening valves at the bottom. The temperature of the mass/product is raised to 90-100oC. This step has to be monitored carefully. Appearance of effervescence and browning of curd particles indicate the end point. The ghee is now cooled at a temperature 45-50oC and sedimented. This is then filtered through a fine muslin cloth and then goes for granulation and packing.
Specification : Particulars 1. 2. 3. Adaptation Stages By products Creamery Butter Method Large Scale Three (Cream, Butter, Ghee) Buttermilk, Ghee Particles
Standards and Specification of Ghee Moisture F.F.A. Taste Residue 0.25% max 0.5% Pleasant Absent
Packaging of Ghee : Ghee is packaged in the packaging section in 1kg., 2kg., pouches or tins and also in tins of 14kg. of capacity.
QUALITY CONTROL TESTS FOR GHEE

1. MOISTURE :
Procedure : a) b) c) d) e) f) Weigh a dried and cooled moisture dish. Weigh 10g of sample in this dish. Keep the dish in hot air oven at 105+1oC for 1 hr. Take out dish from oven and cool, weigh it. Keep the dish in the oven for hr., cool and weigh it. Repeat heating, cooling and weighing until the loss of wt. between two consecutive weightings does not exceed mg. Interpretation : B-C x 100 Moisture % by wt. = -------------------BA
B C A
Wt. of sample in dish Wt. of dish after heating cooling of ghee Wt. of empty dish Moisture should not more than 0.3%.
2.
FREE FATTY ACID (AS OLETIC ACID) :
Procedure : a) b) Weigh 10g of sample in a 250ml conical flask. Add 50ml of neutralized alcohol in the flask and mix the contents. c) Digest the mixture over a hot water bath at 50oC for 15 min by continuously agitating the flask. d) Titrate immediately with 0.1N Sodium hydroxide using 1ml of phenolphthalein indicator. e) The end point of the titratin is reached when the addition of a single drop produce a slight, but definite change, persisting for 15 sec. f) Read the volume of Sod. Hydroxide used during titration (v).
Interpretation Free fatty acid (%oleic acid) = A 2.82 V/A
Wt. of Sample taken.
Free fatty acid should not be more than 1.2%. 3. MINERAL OIL TEST :
Procedure : Take 50ml of ghee. Boil it. Add 22ml of alcoholic KOH and 25ml boiled distilled water. Wait for a minute.
Interpretation : If ppt. occur then adultration of mineral oil but if clear or transparent solution it indicates no adultration of mineral oil. 4. BUTYRO REFRACTOMETER TEST (B.R.TEST) : It ranges between 40-43. Procedure : For testing of sample by Butyro Refractometer, the apparatus is maintained at 40oC by circulating water at least 10min. Now oil/Fat to be tested is put on the glass of B.R. and it is covered now reading is observed on the scale. That reading is B.R. value of given sample. B.R. Value of same imp. Oil/Fat Sr. No. 1. 2. 3. 4. 5. 6. 7. Oil Fat Palm Oil Parachute Coconut Oil Dalda Ghee Soyabean Oil Mustard Oil Groundnut Oil Sunflower Oil B.R. Value 47 34 51 62 60 65.5 62
LIST OF TABLES AND FLOW CHARTS

____________________________________________________________ TABLES Chemical Composition of Milk Specification of processed Liquid Milk Composition of Butter B.R. Value of some important oils ____________________________________________________________ CHARTS Milk Constituents Organisational Structure Chart for Reception of Milk Manufacturing, Packaging and Storage of Milk Flow Diagram for Manufacture of Butter PAGE NO. PAGE NO.

Processing and Quality Analysis of Milk

Transféré par

Informations du document

Description originale:

Copyright

Formats disponibles

Partager ce document

Partager ou intégrer le document

Options de partage

Avez-vous trouvé ce document utile ?

Ce contenu est-il inapproprié ?

Droits d'auteur :

Formats disponibles

Processing and Quality Analysis of Milk

Transféré par

Droits d'auteur :

Formats disponibles

WELCOME MULTI HELP LINE