INDUSTRIAL INTERNSHIP REPORT

At
Amrat Shree Food and Dairy Products, Harda (M.P.)

Submitted To

P.M –Mr. Ravi singh Dhoke

Submitted by
Name - pankaj rathore

Roll no - 2403128

Branch - B.Voc Dairy Technology

Address - Timarni

College - Dayalbagh Educational Institute

Internship Duration: 17 May 2025 to 17 July 2025

 Index
So.no Particular Pg.No.
1. Acknowlegment 3-5
2. About Amrat Shree 6-9
3. Milk Definition & it’s Composition 10-15
4. Milk Reception & Processing 16-23
5. Quality Control & Laboratory Testing 24
6. Milk Packaging in Polypouches 25-33
7. Milk & Milk Products manufacturing 34
8. Conclusion 35
9. Suggestion
 ACKNOWLEDGEMENT

I would like to express my sincere gratitude to Amrat Shri Dairy, Harda, for

providing me with the opportunity to carry out my internship in such a

professionally managed dairy industry. I am thankful to the entire team of

laboratory technicians, processing staff, and production supervisors who guided

me throughout the period. This internship not only enhanced my technical

knowledge but also gave me insights into real-time industrial operations.

 InternshipOverview

The internship was conducted in a highly systematic and professional

environment, focusing on milk processing, value-added dairy product

manufacturing, and laboratory quality control. It provided practical exposure to

standard dairy operations such as pasteurization, homogenization, fermentation,

fat standardization, and hygiene protocols. During my tenure, I worked

extensively in both the processing and laboratory sections, witnessing firsthand

the intricate details of dairy processing and testing

About Amrat Shree

Amrat Shree Food and Dairy Products, located in Harda (M.P.), is a well-known
dairy plant established in the year 2021. The plant processes approximately
20,000 liters of milk daily and produces a wide range of milk-based products.

Amrat Shree Food Products is thicker, creamier and richer than regular milk
because a lot goes into making it that way.

To begin with, we procure the best quality milk directly from farmers. We then
put it through stringent quality checks in our chilling plants to make it even
better. It is then preserved at exactly 40 Celsius and packaged with utmost care so
that every drop stays delicious when it reaches you.

Amrat Shree Food Products is high macro and micro nutrients, resulting in a
consistency that`s thick and creamy. This unique thickness makes curd, cream,
homemade ghee, a tastier and superior experience.

A lot of consumer trials that were conducted showcased that Amrat Shree Food
Products tastes fresh and is also much thicker, when compared to competitors.
Fortified and enriched with Vitamin A and Vitamin D, Amrat Shree Food
Products gives better nutrition and wellness that is not prevalent in any other
milk available in the market.

That`s not all. Amrat Shree Food Products comes in an international Tamper
Proof Packaging, resulting in absolute safety and total purity.

Amrat Shree Food Products is everything you`ve wanted from a glass of milk.
The plant is equipped with modern machinery, computerized milk reception
systems, pasteurizers, homogenizers, cream separators, and an advanced Quality
Control Laboratory to ensure the highest food safety and quality standards.

MILK DEFINATION & IT’S COMPOSITION

MILK
Milk is a basic food for almost all the human beings . It has been a part of our
diet since ancient times and has a Lon history. Around 10,000 years ago the
“agricultural revolution” occurred which changes the nomadic tribes into farming
communities after that the first animals were domesticated and the habit of
drinking milks become popular .
DEFINATION OF MILK
It is clean , whole fresh lacteal secretion obtained by the complete milking of
one or more healthy milk animal , excluding that obtained within 15 days before
or 5 days after calving or such period as may be necessary to render the milk
partially colostrum free and containing the minimum prescribed limit of milk fat
and milk solids not fat
COMPOSITION OF COW AND BUFFALO MILK AT A
GLANCET

S.NO CONSTITUENT COW MILK (IN BUFFALO MILK (IN

%) %)
1 Water 86.50 83.18
2 Fat 4.39 6.71
3 Protein 3.30 4.52

4 Lactose 4.44 4.42

5 Total solid 13.50 16.82

6 Solid not fat 9.11 10.11

7 Ash 0.73 0.18

8 Magnesium 0.01 0.02
9 Sodium 0005 0.04
10 Potassium 0015 0.11
11 Citrate 0.18 0.18
12 Phosphorus 0.10 0.10
13 Chloride 0.10 0.07
14 Ca: p Ration 1.20 1.80
Source :- Sukumar Day ( Dairy Outlines)

PHYSICO -CHEMICAL PROPERTIES OF MILK

1 .PHYSICAL STAGE : It is liquid in stage , water is present as a constituents
are either dissolved or suspend .It is an emulsion of fat globules and emulsion of
casein micelles lactose is present in solubilise state which whey protein and
remains of minerals are in colloidal stage .

2. ACIDITY : There are two types of acidity in milk

1. Natural Acidity 2. Developed acidity
T.A .in cow milk range 0.135 to 0.144%

3. FLAVOURS : Lightly sweet ,salty test

4 BOILING POINT: Slightly higher that pure water 100.17°c

5. FREEZING POINT : Freezing point of milk flighty than pure water - 0.525
to - 0.565

6. SPECIFIC GRAVITY :- 1.028------1.032.

MILK RECEPTION(RMRD) AND PROCESSING

 1. MILK RECEPTION
ORGANOLEPTIC TEST: - An organoleptic test of milk is a quick, equipment-
free way to evaluate milk quality using the senses of sight, smell, and taste. It's a
sensory evaluation that's performed on each batch of milk.
2 .RAW MILK CHILLLING AND STORAGE
3. MILK SEPARATION, STANDARDIZATION AND PASTEURIATION
4 .PASTEURIZATION MILK STORAGE
5 .CREAM PROCESSING
6. GHEE MAKING PACKAGING AND STORAGE
7. CENTRAL C.I.P SYSTEM
 MILK PROCESSING
STORAGE TANK

BALANCE TANK

SECTION R1 -> CREAM SEPARATION (30°CTO 40°C)

SECTION R2 ->HOMOGENIZER (45°C TO 65°C)

HEATING 80°C /15 SECOND

R2 SECTION

R1 SECTION

COOLING SECTION

STORAGE TANK 4°C

 PASTEURIZATION
Pasteurization is a process by which milk is heated to a specific temperature for a
set period of time to kills harmful bacteria that can lead to diseases like as
listeriosis , typhoid fever,tuberculosis , diphtheria and brucellosis. Coaxiabarnetti
and Mycobacterium tuberculosis are indicator microorganisms.
1 HTST :- High temperature short time.(72° C for 15 seconds)
2 LTLT :- Low temperature long time . (65° C for 30 min.)

(1) PHE in which raw milk is preheated

by pasteurization of milk forwards by
FDV
(2) Pasteurization temperature by hot
water
(3) Cooling section pasteurized milk is
cooled by chilled water
(4)Holding section give sufficient time to
flow or milk required to pasteurization.
 CLARIFIER(Cream Separator)

The clarifier is used to clarify the milk remove all the

soluble dirt from the milk .It works on the principle of
centrifugal force.
A motor rotates the clarifier at a high speed so that all the
dirt having high specific gravity are force to the inner
wall of the clarifier from where it removed from time to
time.
The waste is termed as sludge the process is a follows lot the milks enters the 1st
regeneration in chilled condition.
 Homogenizer

Homogenizer is a highly sophisticated machine it main function is to homogenize

milk i.e. to breakdown the fat and infirmly the whole milk usually the fat
molecules a in milk being lighter molecules and tend to the function of breaking
the fat molecule into a size of less than 2 micron.
 STANDARDIZATION
Materials required for standardization of milk
(1) Whole milk powder (WMP)
(2) skimmed milk powder (SPM)
(3) Butter fat

CLEANING IN PLACE (CIP)

5 Minute rinse water (30°c to 40°C)

1.5 minute caustic (80°c 1% to 1.2%)

Pre rinse water (10°c to 15°c )

1.5 minute nitric acid (70°c/1%)

5 minute rinse water (50°c – 60°c)

5 minute hot water (90°c)

INTERNSHIP OBJECTIVES
To acquire practical experience in dairy plant operations.

To learn milk processing techniques from reception to final product dispatch.

To perform essential physical, chemical, and adulteration tests in the laboratory.

To understand the functioning of dairy plant machinery and utility services.

To observe plant hygiene, safety standards, and documentation systems.

To enhance theoretical knowledge through real industry exposure.

WORK DONE DURING INTERNSHIP

Milk Reception Dock (MRD):

Conducted milk sampling and temperature checking.

Performed adulteration tests, including:

Alcohol Test

Clot on Boiling (COB) Test

Acidity Test

Sugar Detection

Salt Detection

Neutralizer Detection

Formalin Detection

Measured Fat%, SNF%, and CLR (Corrected Lactometer Reading).

 Milk Processing Section:

Observed the Pasteurization process.

Operated the Cream Separator and Homogenizer.

Learned milk standardization techniques.

Product Manufacturing Section:

Learned production procedures for Curd, Paneer, Chhach, and Ghee.

Observed product packaging operations and hygiene practices.

Quality Control Laboratory:

Physical Tests:

Fat Content (Gerber Method)

SNF % Calculation

CLR (Corrected Lactometer Reading)

Acidity (%)

Chemical Tests:

MBRT (Methylene Blue Reduction Test)

Clot on Boiling (COB) Test

Adulteration Tests (as listed above)

 Utilities:

Monitored Boiler operation and pressure.

Observed Ammonia-based refrigeration system for cold storage.

Learned Clean-in-Place (CIP) system procedures.

 MILK PACKAGING
S. MILK NAME Fat % SNF %
/NO.
1 FULL CREAM MILK 6.0 9.0

2 TONED MILK 3.0 8.5

3 DOUBLE TONED MILK 1.5 9.0

4 CHAI KADAK MILK 4.5 8.7

5 CHAI SPECIAL MILK 3.5 9.0

6 SLIM MILK 0.1 8.7

PRODUCTION OF MAWA
 Raw milk

Pre heating

Filtration /clarification

Heating (80°c to 90°c)

Mawa

Cooling

Packaging

Storage (4°c)

PRODUCTION OF PANEER
 Raw milk
Pre – heating

Filtration /clarification

Heating 90°c

Cooling 70°c Add to acetic acid

Removal of whey

Pressure 35 kg /cm2

Transfer to child water 4°c

Paneer
Packaging
Storage
PRODUCTION OF GHEE
Raw milk

Pre heating

Cream separation

Cream 72 to 75 % fat
Butter churner
Butter

Butter melter

Ghee boiler

Heating 103°c -106°c

Agitator

Ghee

Filtration
Ghee residue
Packaging

Storage
PRODUCTION OF PLAIN DAHI
Raw milk
Pre heating

Filtration /clarification

Standardization

Heating (85°C -90°c)

Cooling (45°c)

Inoculation 1-1.5%

Fill cups and jars

Incubation for 4-5 hours

Transfer to cold store

PRODUCTION OF LASSI
 Dahi

Add to sugar syrup 17%

Add to flavour (rose 0.7/litter)

Agitator (1440 rpm/40 seconds )

Colour (10 gm /100 ml )

Agitator

Packing

STORAGE 4°C

PRODUCTION OF MASALA CHHACHH

 Dahi

Add water (25% )

Agitator

Add to food additives

Packaging

Storage (3 to 10°c)
LEARNING OUTCOMES

This internship provided me with extensive practical exposure to the operational

procedures of a dairy plant. I performed essential physical and chemical tests like
Fat%, SNF%, CLR, Acidity, MBRT , and various adulteration detection tests
such as Starch, Urea, Sugar, Salt, Neutralizer, and Formalin tests.

Additionally, I gained hands-on experience in milk processing operations

including pasteurization, cream separation, homogenization, and product
manufacturing. It greatly enhanced my understanding of food safety protocols,
hygiene management, and plant discipline.

CONCLUSION

This internship helped me understand the complete dairy value chain, from milk
procurement to value-added product manufacturing and quality control. Working
at Amrat Shri Dairy has enhanced my practical skills, observation capacity, and
scientific understanding of dairy processing. I gained valuable hands-on
experience in both the processing and laboratory sections, making this internship
a strong stepping-stone in my dairy science career.
SUGGESTIONS FOR IMPROVEMENT

1. Worker Hygiene
Provide clean uniforms, gloves, masks, and ensure daily hygiene checks before
shift starts.

2. Foot Sanitization
Install disinfectant footbaths at all production area entrances to avoid
contamination.

3. Air Curtains
Use air curtains at main doors to block dust, insects, and outside air.

4. Regular Training
Conduct monthly training on hygiene, GMP, and safe handling practices for all
staff.

5. Pest Control
Schedule professional pest control and clean drains weekly to avoid microbial
risk.

6. Separate Zones
Create distinct zones for raw and pasteurized milk to prevent cross-
contamination.

7. Cleanliness Logbook
Maintain a daily cleaning log for floors, equipment, and lab areas with supervisor
sign-off.

8. Safe Water Supply

Use RO+UV-treated water and test it monthly to ensure microbiological safety.