GOVERNMENT MILK SCHEME AKOLA

Before Independence there was no assured market for the milk produced by Indian farmers and also Dairy sector was not organized. Only surplus milk in the family of farmer was sold and the milk venders were purchasing this surplus milk. The milk venders were purchasing the milk at very low price. Milk production in Maharashrta was very low. The reasons for this were no assured market and price to the milk. The milk venders were exploiting the milk producers because the milk producers were not organized or united. The result of this was, though there is market for milk, no body came forward to produce milk on large scale .No milk was available in sufficient quantity to the consumers in metro city Mumbai and consumers in the cities like Pune, Nagpur in urban area. And the available milk was sold at high price. As such both producers and consumers were exploited by the milk venders. Putting the objective to provide pure and unadulterated milk at reasonable price to these consumers, a big Aarey dairy was installed and started on 3^rd March 1951 in Aarey milk colony by Govt. of Maharashtra. This was the biggest dairy in Asia at that time. 1300 acres land was made available to milk producers in this colony.

So to have organized Dairy sector in Maharashtra, Govt. of Maharashtra came forward and Govt. of Maharashtra formulated Govt. Milk Schemes at every district level. Dairy Development structure was decided to be three tiers, primary milk producers cooperative society at village level, Taluka Union of primary milk producers societies and Government Milk Scheme at District level. Village farmer, who is member of the cooperative society, supplies the surplus milk from his family to the coop. society and the coop. society supplies that collected milk to Taluka Union. Each Govt. milk scheme purchases the milk from Taluka unions in the district. As such there is assured market and assured price to the milk. Milk collected at every milk scheme is pasteurized and packed and is sold to the consumers at reasonable price. Each milk scheme became a benefit linkage between milk producers and consumers. By this infra structure, the main objectives were to increase milk production in Maharashtra and to develop organized Dairy Development in Maharashtra. Govt.Milk Scheme Akola is one of these milk schemes organized by Govt. of Maharashtra in 1962 to handle 50000 lits liquid milk per day.

Up to 1988, this scheme was purchasing milk from Akola District Milk Coop. Federation . Akola Federation was procuring milk from primary milk producer’s societies in the district. After local distribution in Akola city, major part of the purchased milk was processed, pasteurized, sent it to Greater Bombay Milk Scheme to make it available for sale in Mumbai Metro city.

Up to 1980 the Dairy Development Department of Govt. of Maharashtra was so developed that there was surplus milk after meeting the demand of local consumers and consumers in Mumbai metro city. And the problem of surplus milk became serious year by year. To solve this problem , Govt. of Maharashtra decided to convert such surplus milk into milk products. And so Govt of Maharashtra installed powder plants at four corners of Maharashtra where large quantity of surplus milk was available. Govt of Maharashtra installed powder plant at Udagir , Latur district in Marathawada region , at Miraj in western region of Maharashtra , at Nagpur in eastern region of Maharashtra and at Akola in middle of Maharashtra .Capacities of these powder plants were to manufacture 10 Metric tones , 20 MT , 10 MT ,5 MT , and 15 MT skimmed milk powder per day respectively so that 2 lac lit milk from western region of Maharashtra , 1 lac lit milk from Marathwada region of Maharashtra , 0.5 lac lit milk from eastern region of Maharashtra , and 1.5 lac lit milk from middle of Maharashtra could be converted into milk products like skimmed milk powder and white Butter .And the problem of surplus milk was solved .

Govt of Maharashtra installed well technologically designed powder plant at Akola . This plant started functioning in Dec 1988. And since that it is functioning .The powder plant at this scheme has capacity to manufacture 15 MT skimmed milk powder for that 1.5 lac lits milk is required. The required quantity of milk is supplied by Govt milk Schemes in Marathwada region and Nashik region i.e from Beed, Aurangabad, Nanded, Ahamad Nagar, Dhule. Milk and all milk products like white butter and skimmed milk powder are sold under the brand name “ Aarey “

ORGANISATIONAL STRUCTURE

General Manager, the Class-I gazetted officer is the head of the Complete organization of Govt .of Maharashtra. The organization is divided into three major sections namely Office Administration, Dairy, and Engineering.

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This section is again subdivided into three sections :

i) Administration : The section is headed by Administrative Officer, a gazetted Class-II officer . Over all section is supervised and controlled by office superintendent under whom there are Sr.clark and Clark cum typists . this section keeps the record pertaining to all staff in the organization .

ii) Accounts Section : This section is very important section dealing with cash and payments . The section is headed by Accounts Officer, a gazetted class-II officer .For actual transactions there are head Clark , Accounts Clark, Jr. cashier and Asstt.Cashier. All money receipts for sale of milk and milk products , payments for purchase of milk , store items ect is delt by this section .

iii) Store Section : Store superintendent is the in charge of this section under which there is Sr. Clark and storekeeper . All formalities for purchase of spares, consumables and other items are done by this section.

iv) Security Section : This section is supervised by Assistant Security Officer. There are Watchmen to do the actual work in each shift.

Milk Acceptance, milk processing, milk packaging and products manufacturing are the tasks of this section. Working of this section is in three shifts round the clock. The section is headed by Dairy manager, a gazetted class-II officer. The section is further sub divided into three sub sections namely Dairy , Powder Plant and Laboratory .

i) Dairy Section : Working of dairy section is in three shifts round the clock . In each shift, Shift Manager is the in charge of the working or to look after the complete shift .The production work is subdivided into sections like milk receiving and processing , white butter production , ghee production and filpack . The actual production work in each of these sections is supervised and controlled by Dairy Supervisor .

ii) Powder Plant : There is one Shift Manager in this section to supervise and control the production , packaging and storage of skimmed milk powder .The actual production , packaging and storage is supervised and controlled by Dairy Supervisor in each shift .

iii) Laboratory : Assistant Quality Control Officer is the in charge of this section , who supervises and controls the testing of milk and milk products. Actual testing is done by Dairy Chemists in each shift.

This section supplies the required utilities like steam, electricity, chilled water, and maintenance of the machineries .The section is headed by Deputy Dairy Engineer, a gazetted Class – I Officer. The section is subdivided into four sub sections, like Mechanical, Electrical, Refrigeration, and Boiler section.

i) Mechanical Section : This section is responsible for day to day / weekly / monthly / yearly maintenance of all the machineries. Mechanical Chargeman supervises and controls the maintenance work. The actual work of maintenance is done by Fitters and Helpers under the supervision of Asstt. Chargeman ( Mech.) .

ii) Electrical Section : Maintenance and supervision of all electrical connections, electrical motors, all other electrical equipments and appliances is supervised and controlled by section in charge Electrical Chargeman. For actual maintenance there are senior electricians, electricians, wiremen and helpers.

iii) Refrigeration Section : This section supplies chilled water required for chilling milk, pasteurization of milk, white butter production, and to cool skimmed milk powder and compressed liquid ammonia for deep freeze where white butter is stored at – 15 ⁰C . There are heavy-duty ammonia compressors for the same. The section is supervised and controlled by Refrigeration Chargeman, and there are Refrigeration plant operators to run the ammonia compressors.

iv) Boiler Section : This section supplies steam to the dairy section. Steam is required for evaporation of water from milk to manufacture skimmed milk powder. Also hot water is required to heat the milk in pasteurization process and water is heated by steam to obtain hot water. The section is supervised and controlled by Boiler Chargeman and there are Boiler Attendants to operate the boilers in each shift.

Milk received at this scheme is mainly used for local distribution ( market milk ) and to manufacture products mainly skimmed milk powder and white butter. Major milk is received in road tankers and negligible quantity of local milk is received in cans.

Market Milk : About 7000 lits. milk in ½ lit. polyethylene pouches is locally distributed ( sold ) at this dairy . The milk for local distribution is homogenized and pasteurized cow milk. “ Heating each and every partical of milk to 75 ⁰C temperature, holding it at this temperature for 16 seconds and immediately chilled it to 4 ⁰C temperature” is called Pasteurization of milk. There are two H.T.S.T. pasteurizers and two homoginizers connected in series with them. The milk is homogenized and then pasteurized. The capacity of each pasteurizer and homogenizer is 5000 lits. per hour.

As only cow milk is used for local distribution, and it contains high carotene and so yellowish in color, not preferred by the consumers. Also size of fat globules is more i.e. 4 to 8 microns in diameter and is not uniform. “ Homogenization of milk is the mechanical process in which large sized fat globules are broken down to fat globules of size less than 2 microns in diameter.” The mechanical process is carried out by forcing milk at very high pressure through a small orifice so that large sized fat globules are broken down small sized fat globules. By the process of homogenization the Fat globules size becomes uniform having size less than 2 m in diameter and so :

i) Appearance of the milk is improved. It is seen more viscous.

ii) Due to uniform fat globule size, better scattering of light so it becomes whiter and the yellowish ness of cow milk diminished and so whiteness is imparted to cow milk.

iii) Uniform fat globules imparts easy digestion of the milk so can be fed to babies.

iv) No cream layer formation on top of the milk on storage, so similar taste at every time of consumption.

Homogenized and pasteurized cow milk is packed in attractive polythene pouch showing all the details specified by PFA Act and sold.

The main products manufactured are Whit Butter and Skimmed Milk Powder .The milk after weighment is directly fed to milk separators. In Milk separator the milk is separated into cream and skimmed milk. Milk separators is a machine revolving at high speed and is consisting of thin stainless steel plates arranged one above another. Milk is mixture of two liquids having different specific gravity, fat portion of less specific gravity and SNF portion of more specific gravity. When milk is subjected to centrifugal force, lighter liquid i.e. cream, is forced out to the periphery and heavy one i.e. Skimmed milk, is forced towards the center .The cream is collected in rectangular vat and skimmed milk is pasteurized and stored in skimmed milk storage silo. There are three silos, each of capacity to store 50000 lits, for storage of skimmed milk. Collected cream in vat is fed to cream pasteurizer, and pasteurized cream is stored in cream silo. There are two cream storage silos; each of capacity to store 10000 lits, for storage of cream .The capacity of cream pasteurizer is 5000 lits per hour.

From skimmed milk stored in skimmed milk silo, skimmed milk powder is manufactured and White butter is manufactured from cream.

Cream obtained after separation of milk, is collected in a rectangular S.S vat and then it is pasteurized at high temperature about 85 ⁰C. After pasteurization the cream is stored in cream silo. There are two cream storage silos each of capacity 10000 lits. In these cream storage silos cream is not only stored but also it is aged. This aging of cream is necessary for better body and texture of the butter to be manufactured. The pasteurized cream about, 2500 to 3000 lits. is taken in the butter churn. The butter churn is then allowed to revolve at specified speed so that the cream in side the churn is carried up to the top and allowed to drop from the top so as to have beating action. The churn is revolved at the same speed for about 35 to 45 minutes. The breaking stage is observed at which the buttermilk is separated from the butter. Then the churn is again revolved at the same speed for about 5 to 8 minutes till all the butter lumped together. Then the buttermilk is drained out and after pasteurization it is added in the skimmed milk. The chilled water of temperature about 5 to 10 ⁰C. is added to the butter in the churn and the churn is allowed to revolved at some what less speed to wash the butter. During washing the remaining buttermilk is removed from the butter. For working of the white butter, the churn is revolved at further reduced speed till butter is of satisfactory body and texture.

Butter Churn

The butter manufactured is packed in 20 Kg cartons. Then 20 Kg. Butter cartons are sorted in the deep freeze maintained at temperature -15 ⁰C.

Milk contains 85 to 88 percent water and 12 to 15 % total solids. Milk powder contains 95 to 97 % total solids and is obtained by evaporating moisture from the milk. Milk is stored at about 5⁰C temperature. The rate of evaporation of water is highest at boiling. So to have quick evaporation of moisture in milk, milk should be at boiling stage. So first milk from its storage temperature is to heated to its boiling temperature, to say 100⁰C. then should be kept boiling till desired moisture will be evaporated. So milk is to be heated from 5⁰C to 100⁰C and is kept boiling. The specific heat of milk is 0.9 so 1*0.9*(100-5) = 855 Kcal heat is required for heating of 1 kg milk from 5⁰C.to 100⁰C.As latent heat of vaporization of water is 585, 855+585 = 1470 Kcal heat is required to evaporate 1 kg moisture from milk. This shows tremendous heat is required to evaporate moisture from lacks of kgs of milk. So for economy purpose drying of milk is divided into two stages namely evaporation of moisture in Evaporator and then in Spray dryer. Evaporation of moisture from milk in Evaporator is called condensing and finally dried in Spray dryer.

For converting milk into powder, moisture is evaporated from 88 % to 4 %. Also first milk is heated from its storage temperature, 4⁰C, to its boiling temperature. If evaporation is done at atmospheric pressure milk has to be heated to 100⁰C. And about 855 Kcal heat will be required to heat the milk to its boiling temperature. So instead of atmospheric pressure, if milk is kept under vacuum, i.e. negative pressure, then milk will boil at lower temperature and less amount of heat will be required for the same purpose of heating. So in condensing unit milk heated at vacuum so that milk boils at lower temperature and heat requirement is reduced . Evaporating milk at vacuum not only reduces heat requirement but it retains its nutritive value also. Because boiling milk at high temperature destroys some of the heat sensitive vitamins, proteins and other nutritive ingredients in milk. This heating of milk is done with high-pressure steam. Instead of evaporating milk in one evaporator, if it is evaporated in more evaporators then evaporation is again economical because vapors obtained in first evaporator are used as heating media in next evaporator. And some quantity of steam is saved.

The condensing unit at this scheme is quadriple effect milk evaporator. In this condensing unit milk is condensed up to 45 % total solids. Theoretically, more the number of effects, more will be the saving of heat energy. But there is limitation in condensing milk with more than four effects condensers because of fluidity of milk. After 45 % total solids contents condensed milk will not have fluidity and it becomes so viscous that it will not flow through pipeline. So maximum number of effects is the quadriple effect only.

The plant is specially designed for concentration of whole milk and skimmed milk. The milk is pumped from the feed tank through pre-heaters in the jacket of the condenser and vapor pre-heaters placed in the jackets of the calendrias. The plant is provided with a duplex pasteurizer for heating skimmed milk to 90⁰ C and whole milk to 110⁰ C. After pasteurization the skimmed milk is held for approximate three minutes and the whole milk is flashed down to 72⁰ C before the milk is pumped to the first effect calendria. The product flows through the evaporators 1-2-4-3.

The flow is arranged in such a way that the milk is fed to the calendria at a temperature higher than the boiling temperature in the calendria. In this way a flashing effect is obtained which contributes to an even distribution of milk over the tubes.

The first effect and pasteurizers are insulated and the insulation is covered with polished stainless steel.

SCHEMATIC SCETCH OF QUADRIPLE EFFECT EVAPORATOR

FLOW DIAGRAM FOR CONDENSING UNIT

1 ) Skimmed milk Feed tank 2 ) First Effect Evaporator

3 ) First effect vapor separator 4 ) Second effect evaporator

5 ) Second effect vapor separator 6 ) Fourth effect evaporator

7 ) Fourth effect vapor separator 8 ) Preheater

9 ) Third effect evaporator 10 ) Fourth effect vapor separator

11 ) Condenser 12 ) Flash heater ( pastuerizer )

13 ) Pasteurizer 14 ) Water to spray pond

15 ) Vacuum Pump 16 ) Product out ( Condensed Milk )

The plant is designed for in-place chemical cleaning. During cleaning, the acid and caustic solution is received in the feed tank from where it is lead to the plant, further, where necessary the plant is readily accessible for manual cleaning and inspection.

The calendria are equipped with detachable covers on top and with manhole covers at the bottom. The process is controlled with the instrument panel.

Calendrias From Top Calendrias from side ( From bottom)

Following are the operating parameters at which the condensing unit is operated

TECHNICAL PARAMETERS FOR EVAPORATOR

Sr. No.	Tech. parameter	Quantity
1	Product to be evaporated	Skimmed Milk
2	Evaporator System	4 Effects
3	Working rate	18 Hrs.
4	Feed rate	9424 Kg /Hr.
5	Feed Temperature	10^0 C
6	Total solids in the feed	8.5 %
7	Concentrate output	1780 Kg /hr.
8	Solids in Concentrate	48 %
9	Temperature of concentrate	50^0C
10	Water evaporation	7644 Kg /Hr.
11	Pasteurizing temperature	90^0C
12	Jacket temperature I Effect	70^0C
13	Boiling temperature I Effect	69^0C
14	Boiling temperature II Effect	64^0C
15	Boiling temperature IV Effect	56^0C
16	Boiling temperature III Effect	49^0C
17	Cooling water temperature Inlet	29^0C
18	Cooling water temperature Outlet	36^0C
19	Cooling water circulation rates
	A ) During production	30000 Lits / Hr.
	B ) During Cleaning	60000 Lits / Hr.
20	Compressed air requirement	5 cu.mt / Hr.
21	Steam pressure at the control valve of thermo-compressor	11 Kg cm^2
22	Steam consumption
	i) Main Thermo-compressor	1025 Kg / Hr.
	ii) Duplex pasteurizer	285 Kg / Hr.
23	Electrical operational Load	73 KW

DISCRIPTION FOR SPRAY DRYING PLANT

The plant specially designed for the drying of skimmed milk and is prepared for additional equipments for whole milk powder production. The plant consists of a spray dryer in connection with a fluid bed. It is the only plant in Maharashtra which is two stage drying. Major part of moisture is removed in first stage, spray drying and remaining part of the moisture is removed in second stage, fluid bed drying. Concentrated product from condensing unit ( evaporator ) is fed to the drying chember through high speed atomizer . The atomization of the product to be dried takes place co-current to the drying air in a very robust and reliable centrifugal atomizer. The centrifugal atomizer is driven by a standard speed motor and is well lubricated.

The product, condensed skimmed milk, is fed to the atomizer with automatic feed control i.e the quantity of the concentrate fed to the atomizer is governed automatically by the temperature of the out let air. An efficient air filters are provided for the filtering of the intake air to be heated. Drying air is heated in an indirect oil heater to temperature 210⁰- 220⁰ C.

The drying air is introduced to the drying chember through an air distributor placed on top of the chember. In order to able to control the flow pattern of the air in the chember, the air distributor is equipped with the adjustable vanes .The part of the chember ceiling surrounding the drying air inlet is cooled by air. In this way over heating of the particles, which may come in contact with the ceiling, is prevented.

The drying chember is provided with pneumatic hammers and electronic hammers to prevent powder deposit on the surface inside the chember. The drying air together with entrained fine particles is discharged from the chember through a duct placed in the conical part of the drying chember. The spent drying air together with the fluid bed, the spent air is separated from entrained particles in a cyclone filter.

The fines from the cyclone filter is discharged into a fines conveying duct and led into the fluid bed for further drying.

SCETCH OF DRYING UNIT

1) Hot Air Chember ( burner ) 2 ) Main drying Chember

3 & 4 ) Cyclone Separator 5 ) Automizer

6 & 7 ) Powder Storage Silo 8 ) Shifter

9 ) Duplex Filter 10 ) Roto pump ( Feed Pump )

11 ) Feed Tank ( balance Tank ) 12 ) Dustomat Filter

13 ) Hot Air to Fluid Bed 14 ) Chilled water to fluid bed

15 ) Product ( SMP ) out ( Filling Point )

The fluid bed works as a secondary dryer in which first part is heating part, air is heated by steam and next part is the cooling part, cooled by chilled water by air conditioning unit. Thus fluid bed is divided into two sections. In first section dry milk particles are heated to evaporate the moisture to specific contents. In next cooling section powder particles are cooled to normal temperature.

The spent air from the fluid bed with entrapped fines is discharged from the fluid bed through a duct placed on the top. The fines and air are separated in the cyclone system together with the drying air from main drying chember.

The powder is finally discharged into storage silo through vibrating part and through a duct. There are two powder storage silos. The powder conveying line is equipped with valves for switching over between the silos.

From the powder silo, powder is filled or packed in 25 Kg bags.

TECHNICAL PARAMETERS FOR SPRAY DRYING PLANT

Sr. No.	Parameter	Units
1	Dryer System	Two Stage
2	Working Rate	18 Hrs.
3	Feed Rate	1780 Kg / Hr.
4	Total solids in Feed	45 %
5	Feed Temperature	50^0 C
6	Water evaporation	946 Kg / Hr.
7	Milk powder produced	834 Kg / Hr
8	Steam consumption for Fluid Bed at 4 Kg / cm2	145 Kg / Hr
9	Hot air requirement	20000 Kg / Hr
10	Furnace oil consumption ( 9500 Kcal/hr calorific value)	120 Kg / Hr
11	Electrical operational Load	162 KW
12	Compressed air requirement at 6 Kg/cm2	5 cu.mt / hr
13	Chilled water circulating rate	10000 lits / Hr
14	Insolubility index	0.2

The scheme has well equipped Laboratory having modern electronic instruments for testing of milk and milk products.

Price pattern for purchase and sale of milk is on two-axis basis. Purchase price of milk dependents on fat % as well as SNF % in the milk. Before acceptance and sale of milk, sample from the milk is drawn and tested and it is confirmed that it is as per the standards prescribed by PFA. Also milk products manufactured are regularly tested for their qualities during manufacturing, during storage, as well as before sale and every care is taken that milk and milk products would as per the standards.

Quality of final product depends on the raw material used to manufacture it. So great efforts are taken at the time of receiving raw material i.e. milk. Dairy Development Department issued strict rules and regulation about acceptance of milk, so as to provide better quality milk and milk products to the consumers. Only good quality milk is accepted and not only substandard milk is rejected, but also the adulterated milk is destroyed so that it should not be available for further sale. The minimum standards for different category milk are as bellow. Only homogenized, pasteurized Cow Milk is sold in half-liter polythene pouches at this scheme.

Sr. No.	Type of milk	Fat contents %	Solid Not Fat Contents %	Other Specifications
1	Cow Milk	Minimum 3.5	Minimum 8.5	Adulteration tests like Sugar test, salt test, Soda test must negative
2	Buffalo Milk	Min. 6.0	Min. 9.0	As above

Fat testing is done by Gerber’s fat test and SNF content of milk is calculated by the fallowing formula by putting the value of corrected lactometer reading and fat%

Solids Not Fat in Milk = CLR/4 + ( 0.21 x fat%)

Corrected lactometer is obtained by noting the lactometer reading at 70⁰F after immersing it in the milk in a plastic jar. The Lactometer is nothing but a special type of hydrometer used to determine specific gravity of milk. Natural milk shows corrected lactometer reading 29 to 30. If the milk is adulterated with water, it will show lactometer reading less than 29. Depending upon how much water is added to it lactometer will show lower and lower reading. These are the rapid and platform tests for testing milk for fat and SNF. But electronic instrument like DENSITOMETER shows the digital reading of specific gravity of milk. Also electronic instrument like LACTOSCAN shows digital reading for Fat %, SNF contents directly, Lactose contents and Protein contents of the milk. The electronic instrument, CRYOSCPOE shows the freezing point of the milk. Because freezing point of milk lowers down in water is added to it. So from the freezing point it can be concluded that whether milk is pure or adulterated with water and also can be calculated how much water is added to the milk.

. As per PFA Act milk should not contain any preservative or adulterant in it. So every sample of milk is regularly tested for the preservative like Soda and common adulteration tests like Sugar test, Salt test, Starch test and Urea test.

Soda test :- During storage of milk its acidity goes on increasing due bacterial development. After the acidity of milk more than 0.017 % , milk curdles on heating it. Soda means sodium bicarbonate, which acts as a preservative in milk. It neutralizes the developed acidity of milk. To detect carbonate and bicarbonate in milk, 5 ml 95 % ethyl alcohol is added to 5 ml milk sample and then three drops of 1 % rosalic acid solution is added and mixed well. Development of rose red color indicates the presence of carbonate or bicarbonate in the milk sample.

Sugar test :- Cane sugar is most common adulterant in milk. It increases the specific gravity of milk so increases lactometer reading. If water is adulterated to milk its lactometer reading lowers down and to compensate this sugar is added to milk as an adulterant so that its lactometer reading should increase. And so seller can deceive to the consumer or purchaser. To detect cane sugar in milk 1 ml concentrated hydrochloric acid and 0.1 g resorcinol powder is added to 15 ml milk sample, mixed well and kept in boiling water bath for 5 minutes. Presence of cane sugar i.e. sucrose in the milk sample is indicated by development of red color.

Salt test :- To increase the lactometer of milk just like sugar common salt i.e. sodium chloride is added to milk as an adulterant. To detect salt in milk two drops of 10 % potassium chromate solution is added to 5 ml of 0.1341 % silver nitrate solution and then 1 ml of milk sample is added to it, mixed well, development of yellow color indicates the presence of salt in the milk sample.

Starch test :- Starch solution also increases lactometer of milk if added in the milk. To detect starch in the milk, 3 ml sample milk is boiled in a test tube, cooled to room temperature and 1 drop of 1 % iodine solution is added to it. Development of blue coloration indicates the presence of starch in the milk sample.

Urea test :- 5 ml milk sample is taken in a test tube and 20 gram soya powder and then 2 drops of 0.5 % bromothymol blue solution is added to it mixed well. Development of blue color indicates presence of urea in the milk sample.

Bacteriological tests like standard plate count (SPC), coliform count, ect. are carried out.

Milk products are also tested regularly for their specified test. Each lot of white butter is tested for fat %, acidity, SPC, coliform count.

Milk powder is tested for its fat %, solubility index, moisture content, SPC and coliform count. To have strict control on keeping quality of Skimmed milk powder, it is tested for its moisture contents after every half an hour.

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