Aavin is wholly owned subsidiary of National Dairy Development Board, Ministry of Fisheries, Animal Husbandry

and Dairying, Government of India and the trade mark of Tamilnadu Co-operative Milk producers Federation
Limited. Aavin procures milk, processes it and sells milk and milk products to consumers. The company has a wide
range of products, including milk, butter, yogurt, ice cream, ghee, milk shake, tea, coffee, and chocolate, among
other goods.

The Dairy Development Department was established in Taminadu in the year 1958 to oversee and regulate milk
production and commercial distribution in the state. The Dairy Development Department took over control of the
milk cooperatives. It was replaced by the Tamilnadu Cooperative Milk Producers Federation Limited in the year
1981. On 1 February 1981, the commercial activities of the cooperative were handed over to Tamilnadu
Cooperative Milk Producers Federation Limited which sold milk and milk products under the trademark “aavin”.
Tamilnadu is one of the leading states in India in milk production with about 14.5 million liters per day.

The first ever automated dairy in South India was established at Sholinganallur in 1996, with an installed capacity of 4
LLPD. During the last seven years (2011-2018), the handling capacity of this dairy has been increased to 6 LLPD by
strengthening the infrastructure at a cost of Rs.10 crore to meet the increased demand of South Chennai and its
peripheral consumers.

Further, Sholinganallur Dairy supplies milk to consumers of South Chennai through 40 hired route vehicles, 43 private
agency vehicles, 4 milk Consumer Co-operative Society (MCCS) milk routes and 5 Federation milk routes. A new effluent
treatment plant with UASB digester was installed in the year 2018 with a capacity of 7.00 LLPD. Further, installation of
Concentrated Solar Thermal System (CST) for generating steam of 1,000 – 1,100 kg per day at a cost of Rs.100 lakh
reducing usage of furnace oil to the tune of 100 – 110 litres per day has resulted in savings of Rs.12 lakh per annum.

Milk processing section

RECEPTION

The Route vehicle arrives at the dairy at the prescribed time. Milk from different society is received in can of 40
litres and tank of 9000 litres holding capacity. The can from the vehicles are unloaded society wise weighed in a
weighing machine near the reception. The details are recorded. The seal integrity is checked by the sample before
securing the sample. Sample is collected using a dipper from can after through mining with a plunger. Before the
cans are unloaded quality of the milk sample is tested by quality control personal for each can and the acceptance
report permits the pumping of milk to the raw milk silos.
Reception area has centrifugal pumps installed each with a pumping capacity of 20kph. Milk passes through an
online filter which removes off the impurities from the milk. After emptying of the cans, cleaning of can with hot
water is done. The empty can weight is recorded and the difference between the two gives the amount of milk
received. The samples from different milk society is collected and the samples are taken to the lab, tested for fat and
SNF to further processing.

Following tests are performed to check milk quality,

1. Organoleptic test
2. Methylene Blue Reduction Test
3. Clot on Boiling
4. Acidity
5. Specific gravity using Lactometer
6. Fat & SNF

Raw milk storage:

Received milk is stored in two silos of which two have a holding capacity of 15,000 litres. Being milk is perishable
commodity, it should be immediately processed after the milk cans enter the reception duck.

Milk processing:
The raw milk and SMP ate taken into the reconstitution tank where their quantities are calculated per batch and
mixed with milk. There is a reconstitution tank where skim milk powder procured from Erode, Salem dairies is
reconstituted. The milk is then subjected to pasteurization in HTST pasteurizer. This is done to ensure safety of
milk for human consumption and extend its shelf life. It destroys all vegetative and pathogenic microorganisms
from milk. It also inactivates certain enzymes that cause unacceptable changes in milk.
Pasteurization refers to the process of heating of milk at 72 0 C for 15 seconds or any temperature and time with
equal efficient, in properly operated equipment. After pasteurization, the milk is immediately cooled to 5 0 C or
below. It is also referred as HTST (High Temperature Short Time) process.
The following are the stages involved as milk passes through HTST pasteurizer:
An arrangement for incorporation of the duplex filter, homogenizer etc. is made. There may be some variations in
the milk processing plants.

Functions of specific parts;

Float-controlled balance tank (FCBT) – Maintains a constant head of the milk for feeding the raw milk pump and
also receives milk diverted from FDV.
Pump – A centrifugal pump with a flow control device to ensure constant output, after FCBT.
Plates – the plate heat exchanger is commonly used in HTST pasteurizer. The PHE is a compact, easily cleaned
unit. Its plates are used for heating, cooling and regeneration. These plates are supported in a press between a
terminal block in heating and cooling sections. The heat moves from a hot to a cold medium through stainless steel
plates.
A space of approximately 3 mm is maintained between the plates by a non-absorbent rubber gasket. The plates must
be numbered and properly placed. They are tightened into place, and designed to provide a uniform, but somewhat
turbulent flow for rapid heat transfer. Corrugations on the plates in the form of knobs, diamonds and channels, help
provide the turbulent action. Greater capacity is secured by adding more plates. Ports are provided in the form of
knobs, diamonds and channels, helps provide the turbulent action. Greater capacity is secured by adding more plates
Filter – Filter units are connected directly to the HTST pasteurizer, placed after the pre-heater or regenerative
section (heating).
Regeneration – The raw chilled incoming milk is partially and indirectly heated by the heated outgoing milk (milk
to milk regeneration). This adds to the economy of the HTST process, as for the incoming milk requires less heating
by hot water to raise its temperature to pasteurization temperature in the heating section.
Heating – The preheated milk from the regeneration section passes through heating section of HTST, where it is
heated to 720C or more with the help of hot water. Then the heated milk enters into the holding section.
Holding – The holding tube ensure that the milk is held for a specific time, not less than 15 seconds, at
pasteurization temperature of 780C or above.
Flow diversion valve (FDV) – This routes the milk after the holding section. If the milk is properly pasteurized, it
flows forward through the unit, in case the milk is not heated to the set temperature, it is automatically diverted by
the FDV back to the float-controlled balance tank for reprocessing.
Regeneration (cooling) – The pasteurized outgoing milk is partially and indirectly chilled by the incoming cold
milk (milk to milk regeneration). This again adds the economy of the HTST process.
Control panel:
It contains instrument controls, FDV- mechanism and holding system, all centralized in one moisture-proof panel.
The lower half of the panel forms an air-insulated chamber which carries the holding tube.
Automatic control device:
1. Steam pressure controller:
Maintains a constant hot water temperature for heating milk accurately to the required pasteurization temperature. It
acts like a reducing valve in the steam supply line to give a constant pressure.
2. Water temperature controller:
Regulates the amount of steam/water entering the hot water circulating system.
3. Milk temperature recorder:
Records the temperature of the milk leaving the holding tube. This is an electric contact instrument that operates
either an FDV or a milk pump, automatically preventing milk from leaving the holding section at temperatures
below the one set in control panel. Both the frequency and duration of the flow diversion and the temperature of the
milk leaving the heating section are recorded in the thermograph by means of two different coloured pens.

Packaging section
The co-extruded Poly Ethylene film roll is fed to rear side of the prepack machine, the rotating rolls convey the film
to the front side of the machine through an Ultra Violet lamp (sterilization). The film is formed into a tube by the
forming plates and followed by vertical sealing

And horizontal sealing. The set quantity of milk is dispensed into the sachet by the filling nozzle. Then the top is
sealed. The nip-rollers pull down the film for next pack. The packs are conveyed to cold room in crates for further
storage. The number of sachets packed per minute are 60-65 (500ml), 40 (1000ml) and 60-65 (250ml).
Tests performed with milk sachets;
 Length of the sachets are checked (once in 30 minutes)
 Weight of the sachets are checked (once in 30 minutes)
 Drop test: done to detect leaks in the sachets.
 Code printed on the sachet is checked.
 Temperature of the milk is checked.

Cold room:
There are two cold room with a storage capacity of 2000 tubs. The temperature maintained inside
the cold room is around 50C.

Tests performed
1. MBRT (Methylene Blue Reduction Dye Test);
The pasteurized milk should withstand more than 5-6 hours in a waterbath at 37 0C.

2. Phosphatase test (conformation test for pasteurized milk);

The phosphatase test should be negative for pasteurized milk.

BY PRODUCTS SECTION
1. SWEETEEND KHOA
Sweetened khoa is a milk based sweets. It is also referred as peda. Khoa is a concentrated whole
milk product obtained by open pan condensing of milk under atmospheric pressure.
According to Food Safety and Standard Regulations 2011, Khoa by whatever variety of name it is
sold such as pindi, Danedar, Dhap, Mawa or Kava, means the product obtained from cow or
buffalo or goat or sheep milk or milk solids or a combination there of by rapid drying. The milk
fat content shall not be less than 30% on dry weight basis of finished product. It may contain
citric acid not more than 0.1% by weight. It shall be free from added starch, added sugar and
added colouring matter.
Details of production:
The milk received for sweetened khoa manufacture is subjected to COB test for testing the
sustainability of milk to heat processing. At the appearance of first boil, continuous stirring of
milk is done. After semi-solid stage is attained, sugar is added and the heat is controlled until the
mass starts to leave the sides of the vat. Sweetened khoa is collected to SS trays using metallic
ladles. After cooling, it is packed in 50g and 250g parchment paper and printed paper box and
dispatched.
Yield:
In Kanyakumari Aavin, 60 liters of milk per day is used for preparing sweetened khoa, Generally
4-5 Liters of milk yields one kg of sweetened khoa.
Shelf life:
Peda can keep well for 5-7 days at room temperature. Peda packed in multilayer transparent
laminate pouches under modified atmospheric packaging of N 2 and CO2 has a shelf life of 15
days at room temperature and 30 days at 200C.

2. CURD
Fermentation is one of the simplest ways of preserving milk constituents for human consumption.
Fermentation gives an acid taste to milk which is particularly refreshing in warm climate and also
impacts certain benefits. Fermented dairy products have assumed prominent position in human
diet in many regions of the world. Fermentation leads to partial breakdown of milk constituents
and increase the digestibility of cultured milk products.
Dhai or curd is a semi solid product, obtained from pasteurized or boiled milk by souring, using
harmless lactic acid or other bacterial cultures. Curd may contain additional cane sugar. It should
have the same minimum percentage of fat and solid nonfat as the milk from which it is prepared.
 Product description:
Curd is prepared from heat treated milks after inoculation with certain species of lactic acid
bacteria added to milk in the form of starter culture. Lactic acid bacteria added multiply, grow
and produce lactic acid, acetic acid carbon dioxide by utilizing lactose present in the milk. Some
bacteria uses citric acid of milk to produce certain volatile organic compounds mainly diacetyl
which is mainly responsible for the flavor. In Kanyakumari Aavin they use 45 liters of milk for
curd preparation.
Method of preparation:
Milk having 3% fat and 8.5% SNF is purchased and checked by quality control personnel to
determine whether the milk is suitable for processing or not. Then the milk is filtered to remove
any dirt and extraneous particles and heated to 80-90 0C for 15 to 30 minutes. It is cooled to 22-
250C and then starter culture is added and stirred for uniform distribution of the culture. Then it is
kept for incubation at 20-250C overnight. After incubation the curd is stored below 5 0C in cold
room.
Shelf life:
Due to high acidity curd has a shelf life of about 7 days at 4 0C and 2 days at 300C. The shelf life
mainly depends on post manufacture contamination particularly with yeast and moulds.

3. BUTTER MILK
Buttermilk is a refreshing drink consumed by all age group people. It is prepared from skim milk
or mixed milk by addition of culture or directly prepared from curd by adding water usually 1:1
ratio. Addition of some spice mix and salt to enhance thirst quenching property. The spice mix is
a combination of ginger, curry leaves, coriander leaves. It has a shelf life of 1-2 days at room
temperature and up to 5 days at refrigerated temperature. Mostly one can of mixed milk is taken
for butter preparation and packed in pouches. Finally the product is stored below 5 0C in a cold
room until it dispatch to consumers.
4. GHEE
Ghee is widely considered as the Indian name for clarified butterfat, it is usually prepared from
cow milk, buffalo milk or mixed milk. In the Middle East, ghee is commonly made from goat,
sheep or camel milk and it is known as maslee or by some variant of the Arabic term samn.
According to FSSR-2011, ghee means the pure heat clarified fat derived from milk or curd or
from cooking butter or from cream to which no colouring matter or preservative has been added.
Ghee stored under ambient temperature, it has a shelf life of 6 months to one year due to low
moisture content.
Principle:
 Concentration of milk fat
 Heat clarification of fat rich portion
 Removal of residue from the heat clarified fat

5. KULFI:
Kulfi is a concentrated frozen dessert. It contains 13-15% sugar along with nuts and some flavors.
Milk concentrated to half of its original volume. Milk received should be tested for COB (clot on
boiling) test and if it is positive the milk will be discarded if it is negative it will be further
processed for the preparation. Milk taken should of superior quality without any off- flavor's and
it must be heated in an open pan or Khoa vat and it must be condensed to half of its original
volume and then addition of sugar and nuts and if fruit kulfi pulp is added and the Kulfi mix is
strained by using strainer then cooled to 370 C and then fill into molds and keep it in the ice
candy unit and after freezing the kulfi are unmolded and then wrapped in parchment paper and
then kept in the hardening cabinet (-19°C) and then stored in the cold storage room after
covering.

UTILITIES

1. Boiler section
Specifications
Number of boiler : 2
Type : Fiber tube
Fuel : furnace oil
Temperature : 250 0C+/-100C
Working Pressure : 17.5kg/cm2
Cut off pressure : 16.2 kg/cm2
Fuel pressure : 14 kg/cm2
Fuel air ratio : 1:3
Ignition temp of fuel : 1200C
Fuel gas temperature: 1200C
Running temperature: 20 hours

Furnace oil used as a fuel to the boiler is received in tankers. The fuel from the tanker is pumped
via hose to storage tanks at the backside of the boiler section. Furnace oil is pumped via a series
of filters to the furnace oil mini tank in the boiler section liters from where it is fed to the ignition
chamber of boiler through a heater. The density of furnace oil is checked and it should be in the
range of 0.95 kg/m3 to 0.98 kg/m3. The cost of furnace oil is around rupees 40 per liter.

2. Refrigeration Section:
Refrigeration section is the heart of the dairy as milk being a perishable material requires storage
at low temperature for better keeping quality. IRS section supplies chilled water required for
cooling purpose in the processing plant.
Objectives:
1. To reduce the temperature of milk procured in tankers to the storage temperature of 4 0C.
2. To cool the pasteurized milk.
3. To maintain the desired storage temperature in the cold store.
4. To maintain suitable temperature of -230C for storing butter used for standardization of milk.
Economizer: The use of economizer is sub-cooling of ammonia refrigerant to the required
temperature: -5°C for IBT and -30°C for BDF
LP Receiver: Used for storing low pressure ammonia liquid which is to be supplied to IBT. The
respective storage temperatures are -5°C and -30°C for IBT and BDF.
IBT: Coils run inside the IBT which carry low pressure (2 psi) and low temperature (-5°C) liquid
ammonia. IBT coils are made up of mild steel pipes with galvanized iron coating which prevents
corrosion Zinc phosphate lining can be used for the coils which is more effective in prevention of
corrosion. Scrapers are installed inside the IBT to break the ice formed on the coil surfaces. The
temperature of water in IBT measured using RIDs (Resistance Temperature Detectors). Four
expansion valves and orifice plates are fitted in the coil inlet region to further lower the
temperature of ammonia by expansion cooling. Water from IBT is circulated inside the plant
using pumps.
Compressor: Screw type rotary compressors are used for compression of the vapor refrigerant.
Compressor consumes much of the electric power supplied to the refrigeration section. Almost
70% of the electrical energy is consumed by the compressor.
Condenser: High pressure and high temperature vapor ammonia is condensed back to high
pressure high temperature liquid ammonia refrigerant in the condenser. There are two condensers
of evaporative type with induced draught cooling.

3. CIP SECTION:
Concentrate nitric acid and concentrated lye solutions are received in tankers in the dairy and
stored in bulk storage tank. Required amount of concentrated acid and lye are pumped to the
dosing tank. From the dosing tank the concentrated solutions are pumped to the acid and lye tanks
where these are diluted with water to the desired concentration.
1. Recuperation tank
2. Hot water tank
3. Lye dosing tank
4. Lye tank
5. Acid dosing tank
6. Acid tank
7. PHE for heating
8. Pumps for transfer and circulation

Effluent treatment plant:

The effluent generated in the dairy is treated prior to disposal in the environment in the ETP unit.
The average amount of effluent generated per day amounts to 50,000- one lakh liters and the
treated effluent released is used for gardening purpose. A series of pumps supply the water to
irrigation pipelines which is sprinkled in the garden using a number of sprinklers aged in a
periodic fashion.

Components of ETP section:

1. Balancing tank
2. Aeration tank 1
3. Clarifier
4. Aeration tank 2
5. Final sedimentation
6. V-Notch
7. Sludge drying bed

Effluent is collected in the collection tank from where it passes through a bar screen for
impurities which would otherwise block the pipelines and make the treatment remove process
difficult. The effluent is released into the equalization tank where the temperature is maintained
around 30°C to 35°C. Air is blown in the tank to remove off odors and mix up the fat and milk
powder residue. Fat residues are removed in the fat removal tank where the effluent is allowed to
stand for 30 minutes and the scum layer formed on top is separated. Effluent at the bottom of the
tank is pumped to the flash mixer where pH adjustment is done by flashing acid or alkali into the
solution depending on the existing pH value. The pH of the effluent is adjusted to 6.8 to 6.85.
Usually acid dosing is done at 2% and alkali dosing at 4%.
Acid phase reactor is where acid genesis occurs and there is drop in the pH of the effluent. The
acid phase reactor has two compartments, each with a holding capacity of 1 lakh litres. Anaerobic
digestion of the effluent progresses in the USB (Upper-flow anaerobic sludge blanket) digester.
Bacterial growth supports the anaerobic digestion of the sludge and the digested sludge is
separated from the effluent through a one way valve. The total digestible solids value of the
effluent gets reduced in this step.
After the anaerobic digestion, effluent is pumped to the aerobic digester for aerobic digestion to
continue. The effluent with the digested solids is carried to a clarifier where the digested solids
and the effluent get separated. The treated water passes through a pressure sand filter for further
removal of fine impurities and suspended solids. The final treated water is connected to water
pipelines running in the garden through pumps Water samples are collected from different
process stages in the effluent treatment plant and the level of solids monitored the term Mixed
Liquor Suspended Solids (MLSS) is used to refer to the digested solids present in the effluent.
The effluent sample collected from USB digester can have a maximum MLSS value of 7000 and
the sample collected from the aerobic digester should have a maximum MISS value of 3500.
QUALITY CONTROL
Quality control is the heart of dairy enterprise. Delivering safe and quality products to the
consumers is of utmost importance. Better quality leads to better consumer satisfaction which
further boosts the demand for the products.
Quality control is primarily aimed at elimination of the errors. Despite of all the efforts taken
errors do occur. Therefore quality control system should have checks to detect them. Quality
assessment is an important part of quality control. It comprises of activities that verify the
effectiveness of quality control measures.
Objectives:
1. To assure the quality of raw materials procured as it influences the quality of final product.
2. To prevent any errors during processing.
3. To provide safe food to the consumers.
4. To enhance consumers satisfaction by providing quality product.
5. To ensure that the products meet the legal requirements.
6. To maintain proper records for future references.
Functions:
1. Quality control involves adopting standard test methods and performing these tests on raw
materials and final products.
2. The results of the test are continuously monitored and reported to the management.
3. Auditing the quality of process and reviewing the results regularly and ensure that the original
tests are being done correctly.
Techniques:
Milk Sampling:
Accurate sampling is the first pro-requisite for fair and just quality control system Liquid milk
cans and bulk tanks should be thoroughly mixed to disperse the milk fat before a milk sample is
taken for any chemical control tests. Representative samples of packed products must be taken for
any investigation on quality Plungers and dippers are used in sampling milk from milk cans.
Proper sampling of the milk and other products is a pre-requisite for fair quality control. Liquid
milk should be thoroughly mixed to get a uniform sample for chemical tests. Representative
samples of packed products must be secured Sampling milk for bacteriological tests require a lot
of care. Dippers used must have been sterilized in an autoclave or pressure cooker for at least 15
minutes at 120°C beforehand in order not to contaminate the sample.

Tests Done in Raw Milk:

1. Organoleptic Tests:
It is a primary set of tests carried out in milk to segregate poor quality milk. The milk grader must
have good sense of sight, smell and taste, Milk which cannot be adequately judged must be
subjected to other sensitive tests.
Procedure:
1. Open the can of milk.
2. Observe the odor.
3. Observe the appearance of the milk.
4. Taste the milk and spit the sample out.
5. Grade the quality of milk accordingly.
2. Clots on Boiling (C.O.B) Test:
Boil a small amount of milk in a test tube or other suitable container. If there is clotting
coagulation or precipitation, the milk has failed the test. Heavy contamination in freshly drawn
milk cannot be detected, when the acidity is below 0.20-0.26% Lactic acid.
3. Alcohol Test:
The test is done by mixing equal amounts of milk and 68% of ethanol solution in a small bottle or
test tube (68 % Ethanol solution prepared from 68 ml 96% (absolute) alcohol and 28 ml distilled
water). If the tested milk is of good quality, there will be no coagulation, clotting or precipitation,
but it is necessary to look for small lumps. The first clotting due to acid development can first be
seen at 0.21-0.23% Lactic acid. For routine testing 2 ml milk is mixed with 2 ml 68% alcohol.
4. Lactometer Reading:
Mix the milk sample gently and pour it gently into a measuring cylinder (300-500). Let the
Lactometer sink slowly into the milk. Read and record the last Lactometer reading just above the
surface of the milk. If the temperature of the milk is different from the calibration temperature
(Calibration temperature may be-840F) of the lactometer, calculate the temperature correction.
5. Fat:
i. Add 10 ml Gerber's acid to the butyrometer followed by 10.75ml of well mixed milk. Avoid
wetting of the neck of the butyrometer.
ii. Next add I ml of Amyl alcohol, insert stopper and shake the butyrometer carefully until the
curd dissolves and no white particles can be seen. Place the butyrometer in the water bath at 65°C
and
keep it there until a set is ready for centrifuging. The Butyrometer must be placed in the
centrifuge with the stem (scale) pointing towards the center of the centrifuge.
iii. Spin for 5 min. at 1200 rpm.
iv. Remove the butyrometer from the centrifuge.
v. Put the butyrometer in a water bath maintained at 65°C for 3 min. before taking the reading. vi.
The fat column should be read from the lowest point of the meniscus of the interface of the acid-
fat to the 0-mark of the scale and read the butterfat percentage.
6. Acidity
Accurately measure 10 ml of the milk measured into the conical flask, 1 ml phenolphthalein is
added slowly from the burette, 0.1 N Sodium hydroxide under continuous mixing, until a faint
pink color appears.
7. Detection of Cane Sugar Adulterants in Milk;
 Take 10 ml of milk in a test tube
 Add 1 ml of conc. HCI and mix
 Add 0.1 gram of resorcinol powder and mix well
 Place the tube in a boiling water bath for 5 min, observe the color

Observation: Red color indicates presence of cane sugar.

Tests Done in Dahi:
1. Determination of Total Acidity in Dahi:
 Fill the burette with N/10 NaOH solution.
 Take 10 gram of dahi sample and mix with 25 ml of distilled water.
 Add 3-4 drops of phenolphthalein as an indicator.
 Titrate the contents against 0.1 N NaOH.
 Till the appearance of permanent pale pink colour. Note down final the burette reading.

2. Fat Percentage in Dahi:

i. Weigh accurately 100 gram of dahi in a beaker and add 5 ml of ammonia, Mix the contents
until the mixture is uniformly homogenized.
ii. Pipette out 10 ml of Gerber acid into a butyrometer and add 11 ml of dahi sample.
iii. Add 1ml of amyl alcohol. Mix the contents that there is no curdy white material left
undissolved.
iv. Rubber stopper should be clean and dry.
v. The centrifugal machine must be properly balanced (1200 rpm). Always carry out the test in
duplicate.
vi. After 5 minutes, find the fat percentage by using adjusting pin.
Tests Done in Ghee:
1. Determination of Free Fatty Acid in Ghee:
 Take 10g of melted ghee sample.
 Neutralize 95% ethanol with sodium hydroxide until it turns pale pink colour.
 Take 50ml of the neutralised ethanol and add it to the melted ghee sample.
 Boil the contents so that the ethanol and the ghee sample get mixed out well.
 Add few drops of phenolphthalein indicator and titrate the mixture against 0.1N sodium
hydroxide
 Note down the burette reading and substitute in the given formula below.
% Free fatty acid=titre value* 0.282

Microbiological tests:
1) Total viable count in raw milk, pasteurized milk, treated water
2) Coliform count in raw milk, pasteurized milk and treated water
3) Swab test- to check efficiency of CIP cleaning
The main role of the quality control section is to ensure the quality of milk right from reception of
raw milk to the despatch of processed milk. The quality of raw materials should be thoroughly
analyzed as it has an influence in the quality of the end product. On reception of raw milk, its
sensory attributes are checked and chemical and bacteriological quality assessed. Butter and SMP
used for standardization purpose are also tested for quality. Temperature of milk is monitored at
several stages to ensure maintenance of cold chain. Temperature of milk on reception from
tankers is checked. The maximum allowable temperature is 8°C. Temperature of milk in silos,
prepack machine; cold room is tested every one hour until dispatch.

CONCLUSION:
The overall study of the organization has helped in knowing the corporate world, how each
department in an organization functions. The dairy is functioned well and the quality of product is
checked by trained persons accordingly. After every butch, the processing equipment is flushed
and sanitized with acid alkali hot solutions. The workers maintain hygiene practice while involve
in the milk processing such as head cap, gloves and mask. Weekly, the entire plant is examined
by general manager. The study has also helped in knowing why the quality of aavin is so good
and what are the reasons for the brand to stay on top of its competitor's list. It has also helped in
knowing the duties and responsibilities of various department heads and how the process takes
place in each department.