Subject: Submitting an internship report on Quality Control Assurance and Dairy Production. It is my great pleasure and honor to have the opportunity to submit an internship report on Quality Control Assurance and Dairy Production as part of the Nutrition & Food Engineering (NFE) program curriculum. I am pleased to confirm that the Internship Report on Dairy Production and Quality Control conducted by A.N.M.
Tanbirur Rahman, with ID number of Department of Nutrition and Food Engineering respectively, has been approved for presentation and defense/viva vote. First of all, I express my deep gratitude and thanks to Almighty Allah for His infinity, which enabled me to complete this report as part of the NFE program. The country's dairy sector is one of the most important agricultural industries. The Government of Bangladesh and Bangladesh Milk Producers' Co-operative Union Limited (BMPCUL) are working together for this company. It promises to serve pure and quality products to the consumers.
This report is the outcome of a month-long internship program conducted by Bangladesh Milk Producers Co-operative Union Limited (BMPCUL) and has been prepared as a requirement for the completion of the NFE program of Daffodil International University. As a result, I have to submit this report based on the “Quality Control Assurance and Production of Dairy Products at BMPCUL.
Specific Objective
Scope of the study
Methodology
Limitation of the report
CHAPTER-TWO
OVERVIEW OF THE ORGANIZATION
Historical Background of the Company
Bangladesh Milk Producers Co-operative Union Limited (BMPCUL) known by its brand name Milk-vita. Mukhlesur Rahman Pioneer of Dairying in Bangladesh a milk factory was established in Lahirimohanpur, Pabna (currently Sirajgong) it begins its journey in 1946. this time the light milk product to send the Kolkata market for the railway system. In 1952, after it was split, the original owner of Eastern milk Products Limited a private company bought this milk company.
The Co-operative was formed in 1965 under the name Eastern Milk Producers' Co-operative Union Limited (EMPCUL). In 1973 under their supervision, the government of Bangladesh took it over. Bangladesh Milk Producers Co-operative Union Limited (EMPCUL) established various factories at Baghabarighat (Bogra), Tekerhat (Madaripur) Mirpur-7 (Dhaka). Earlier Bangladesh Milk Producers Co-operative Union Limited (EMPCUL) has started its journey to supply raw milk to the entire country.
Currently, it is one of the top-ranked dairy industries in Bangladesh based on quality.
Objective of the Company
Products and Services
CHAPTER-THREE
DESIGN OF THE STUDY
Study Area
A laboratory that we know is essential for quality checks of various ingredients and end products, ensuring the quality of the product. Different types of operational tests took place in the laboratory, some of them are given below an example-. The production area is where fresh raw materials (milk) are processed for further processing.
CHAPTER-FOUR
PROCESSING SECTION
- PASTEURIZED MILK
- Chocolate Milk
- Ice-cream
- Sweet Yoghurt & Sour Yoghurt
- Sweet Yoghurt Manufacturing Process Sweet yogurt
- Sour Yogurt manufacturing process Sour Yogurt
- LABAN (A Yogurt Drink)
- Matha (A Yogurt Drink)
- Rash-malai
Storage milk is recombined with skimmed milk or full cream milk to maintain fat percentage (3.5%) as per BSTI standard. If raw milk has a higher fat percentage, skimmed milk is added to make balance. In the packaging area, milk is packed in a different quantity such as 250ml, 500ml, and 1Litre Etc.
Be careful, if you find a defect in the pasteurized packaged milk, remove it from the package and repeat the process. Chocolate milk is milk mixed with cocoa powder and is another dairy product from milk-vita. Then we mix all the ingredients, the mixing process is mixed at 80 °C in a mixing tub, so that a warm mixture is formed that dissolves them.
The liquid mixture is heated in a bath at 81°C for 15 seconds and then cooled with chilled water, which helps kill pathogenic bacteria present in the mixture. Then all the ingredients are mixed, the mixing process is mixed at 80 °C in a mixing tub, so that a warm mixture is formed that dissolves them. Next, the liquid mixture is heated in a bath at 81°C for 15 seconds and then cooled with chilled water, which helps kill pathogenic bacteria present in the mixture.
Then moving to the homogenizer, the homogenization contributes largely to the smoothness of the ice cream, creating a fine dispersion of butterfat globules in the mixture. To make Laban, yogurt is first poured into the mixer and then salt and sugar are added to the yogurt. The stabilizer is used in the mixer after the stabilizer has been added to the mixer. The operator started the mixer machine and mixed it well with heat for an hour.
A well-mixed mixer is ready to be poured as Laban into the packaging bottle or jar. To make matha, yogurt is first poured into the mixer, then salt, a little salt and sugar are added to the yogurt. A well mixed mixer is ready to be poured as matha into the packaging bottle or jar.
The syrup is then separated from the sweet balls while the milk is heated until they are reduced in volume by half.
CHAPTER-FIVE
Quality Control Section
- Quality control check of raw milk such as
- Quality control check of final products
- C.I.P (Cleaning-in-Place)
- Platform test
- Fat test
- CLR (Corrected Lactometer Reading) test
- Peroxidase test
- Soda Test
- Salt test
- Sugar Test
- Microbiological /Bacteriological test
Use phenolphthalein indicator with water if no color change is found which means C.I.P is done perfectly. But if the water turns pink with the phenolphthalein indicator, it means that the C.I.P is not done perfectly. Then 1ml of milk is added to the test tube and then the sample is shaken for a while.
If milk coagulates and is stable with the body of the test tube, then alcohol is positive, so this milk is not. Then 1 ml of amyl alcohol is also added to the mixer. Some water has been added to adjust the mixer. Then shake the mixer occasionally and then place the butyrometer in the centrifuge machine at 110 RPM at 60°C for 5 minutes.
If any color change is seen in the mixer, then peroxidase is positive, which means that pasteurization was not done properly. 1st take 5ml of Silver Nitrate in a test tube and then add 4 to 5 drops of K2CrO4 in it. 1st of all 5ml of resorcinol solution is taken in a test tube and then add 1ml of milk to it 2.
Then use a holder to hold the test tube to place it in the flame of Bunsen burners 4. Bacteriological test is essential to know the number of bacteria in milk and milk products. Then pour them into a dilution tube, heat to boiling and remove from heat and let cool.
After that, the Spirit lamp is used to sterilize the pipette each time before the use takes a sample into the petri dish. For coliform take 0.5ml and for total count take 1ml of milk in the ring solution and shake it to dilute the solution. Then transfer red agar to the sample containing petri dish for coliform, but transfer white agar to the sample containing petri dish for a total count.
Chapter Six
Results & Discussion
- Alcohol Test
- Fat Test
- CLR Test
- Peroxidase Test
- Soda Test
- Salt Test
- Sugar Test
- Clot-on-Boiling Test
- Microbiological Test
- C.I.P Test
The specific gravity of the milk tested by Milk-vita was 1.0286 which means no water was added to it.
Chapter Seven
Conclusion
Conclusion
This internship program of milk-vita helped to learn a lot of things about dairy products. Further, if enriched knowledge about the processing of some dairy products such as pasteurized milk, chocolate milk, ice cream, Laban, yogurt etc. Adulteration test of milk such as soda test, salt test, sugar test etc has been learned there.
In particular, information on BSTI standards of various products would be useful in future life. Also knowledge of how to work in the industry and learn how to network in corporate work.
