It is my great pleasure and honor to have the opportunity to write an internship report on Quality Control Assurance & Production of Dairy Products as part of the Nutrition &. I got the opportunity to work for sixty days in Dhaka Dairy Plant (Milk-vita) in "Quality Control and Production Department", under the supervision of Dr. First, I gained knowledge about the organizational culture of a prominent consumer product producing organization of the country.
I am pleased to certify that the Internship Report on Production and Quality Control of Dairy Products by Hasan Mahmud Ansary, with ID from the Department of Nutrition and Food Engineering respectively has been approved for presentation &. Sheikh Mahtabuddin, Associate Professor, of the Department of Nutrition and Food Engineering, Daffodil International University for his wholehearted supervision during my organizational attachment period. Bangladesh Milk Producers Co-operative Union Limited (BMPCUL), known as Milk-vita, is the only state-owned association for milk and milk items in Bangladesh.
The affiliation has different divisions and offices but I found the opportunity to work in the progress office and the quality control office. Bangladesh Milk Producers Cooperative Union Limited (BMPCUL) offers jobs to inform short entry employment for undergrads here. Bangladesh Milk Producers Co-operative Union Limited (BMPCUL) or Milkvita is one of them.
The main objective of this study is to learn production and quality control of milk and milk items.
Limitation of the report
CHAPTER-TWO OVERVIEW OF THE
ORGANIZATION
Historical Background of the Company
Bangladesh Milk Producers Co-operative Union Limited, recognized by the image of Milk-vita, was first present when Bangladesh was part of the Indian subcontinent and just before the liberation of India and Pakistan from the British. After a privately owned company called Eastern milk items Limited bought this dairy organization from a unique owner in 1952. In 1965, the Eastern Milk Producers Co-operative Union Limited was founded.
In 1973, the government of Bangladesh accepted it as a government institution, the name of the association was changed when the government of Bangladesh changed into the owner of the organization. Bangladesh Milk Producers Co-operative Union Limited seems to have different plants in Baghabari ghat (Bogura), Tekerhat (Madaripur), Mirpur-7 (Dhaka). Earlier, Bangladesh Milk Producers Co-operative Union Limited started its journey to supply raw milk across the country.
At present it is one of the best situated dairy industries in Bangladesh subject to quality. Government of Bangladesh started Bangladesh Milk Producers Co-operative Union Limited within removing the distress among country individuals.
Products
CHAPTER-THREE PLAN OF THE STUDY
Study Area
- Laboratory
- Production
Laboratory equipment refers to the various gadgets and hardware used by scientists working in the laboratory: Old hardware includes gadgets, for example, Bunsen burners and an intensifying focal point, similar to power discrimination hardware, for example, operant decoration chambers, spectrophotometers and calorimeters. In industrial process engineering, mixing is a unit operation that involves the control of a with the right hardware it is conceivable to mix a strong liquid or gas into another strong liquid or gas.
CHAPTER-FOUR
PROCESSING SECTION
Composition of milk
- PASTEURIZED MILK Procedure
- Ice-cream
- FCMP- 13.5%
- SMP- 1.1%
- Sweet Yoghurt Manufacturing Process Sweet yoghurt
In the packaging area, milk is packed in different quantities such as 250ml, 500ml, 1Litre, etc. If any defects are found in pasteurized packaged milk, take it away from the packaging area and follow the procedure again. The mixing activity is mixed at 80ºC in the mixing tank with the goal that the sincere mixture which breaks them down.
The liquid mixture is heated in the tank to 81ºC for 15 seconds and subsequently cooled with chilled water, which destroys pathogenic microorganisms present in the mixture. Homogenization greatly promotes the smoothness of the ice cream, giving a fine dispersion of globules of butterfat in the mixture. Then the ice cream is kept in a tempering room for 1 hour at -20ºC, where the semi-solid becomes solid ice cream.
After hardening, ice is stored in the storage room, where the temperature is maintained at -4 to -20ºC.
Ingredients/Recipe
Procedure
Sour Yoghurt manufacturing process Sour Yoghurt
LABAN
Ingredients
Rash-malai
Then the sweet balls are kept in the bubbling syrup until it turns into double.
CHAPTER-FIVE Quality Control Section
Quality control
Quality control is the process of maintaining guidelines in delivered products by testing the use case against details. Quality control is a methodology or set of techniques designed to ensure that a manufactured item or performed administration adheres to a characteristic set of quality criteria that are prerequisites for a client or customer. Quality control is the basis for building a successful business that delivers products that meet or best meet customer requirements.
It also forms the premise for an efficient company that limits waste and operates at significant levels of profitability.
Quality control check of raw milk
Quality control check of final products
Use phenolphthalein indicator with the water if no color change is found which means C.I.P is done perfectly. But if water turns pink color with phenolphthalein indicator, it means that C.I.P has not been done perfectly.
Acidity test
Apparatus & equipment
Fat test
Then place the butter meter in the centrifuge for 5 minutes at 110 RPM at 60ºC.
Salt test
Apparatus & Equipment
Sugar Test
Then use the holder to hold the test tube to place in the Bunsen burner flame. Then within a few minutes, if the mixer turns brick red that means the sugar test is positive.
Chapter Six
Results & Discussion
Alcohol Test
Fat Test
Salt Test
Sugar Test
Chapter Seven Conclusion
Conclusion
