DAIRY INDUSTRY IN NEPAL (Sample)

MODERN DAIRY

INTRODUCTION

Every morning is not good morning without a cup of tea. Most of people around world consume milk in its various forms which one of them is tea. I don’t think there are any people who are not consuming milk any day. It’s shocking such many people are using milk.

Obviously there will be the question mark??? Should this daily life milk should be pure or not?

We reached there at modern dairy at sharp 10:28 am everyone where working. Security guard served us. He opened the gate and welcomed us, It was quite easy for us to ask him questions. He gave us somehow information/overview. He showed us the first and foremost tank i.e., milk receive tank/collection chamber at modern dairy average of daily 6000L milk is collected and distributed after all processing. They collect all these raw milk from chilling center at kavre and chitwan. From kavre at shipaghat,baunapati,helambu,ransi and From chitwan at parewapati and radhakrishna. They are producing only one kind of packet. It is mixture of cow and buffalo. Modern dairy is paying to the farmer accordingly as per the quality they provide. The quality of farmer’s milk is measured at chilling center also by lactometer. After all processing at Thimi, Bhaktpur dairy they distribute it to all Kathmandu valley i.e. Bhaktapur, Kathmandu and Lalitpur. Some sales man took the packet of milk at wholesale price and sells it at 35 Nrs per packet.

LAB TESTING

Laboratory material

Centrifuging machine

Soon after the milk is received from the tanker to milk receive tank some sample is send to the lab for its chemical testing. There was one assistant at lab who told us detail about the various test.

ACIDITY

pipet for acisity checking

She mixed 10 ml of raw milk and 3 drop of phenolphthalein and from biuretNAOH was kept till the color changed. We were seeing that the range from 18.5 to 13 was observed on biuret, which was quiet normal the milk was acidic due to lactic acid.

FAT

She used Vitro meter to look the fat content 10 ml of milk and 10 ml of H₂SO₄ was mixed and 1ml amyl alcohol was mixed it was shaken completely and was centrifuged. After centrifuging for 3-5 min the vitro meter was taken out of it. Then reading was found to be 6.3% fat. It was normal.

LACTOSE

Lactometer

It is done with the use of lactometer the milk is heated at 27®C. it was then slinked into it. If the amount of lactose will be more than lactometer will float and if water is mixed and it is made thin then it will sink. She showed us that tool by adding water and without water.

Finally after all the processing too it is measured and calculated before sending to the market. The milk available in the market contain 3%fat and 27 unit lactose

VARIOUS COMPARTMENTS

Before we entered inside the house we were given hair cap to wear to protect hair falling into the milk and damaging it.

MILK RECEIVE TANK /COLLECTION TANK

Raw and Standard milk collecting Tanks

At chilling centers the milk is stored below 5C. It is brought to the dairy maintaining the same environment. Than it is poured into this chamber. Here the volume of milk is also measured. There are 2 filters i.e. primary and secondary .From these filter the milk is sent to lower level into another tank

RAW MILK COLLECTION TANK

Raw milk collection tank

The milk after filtering from milk receive tank is poured into the raw milk collection tank. It has capacity of accommodating 11000 Lit of milk. It is just collected into this tank and sent for pasteurization.

Before pasteurization the whole pipe line is flushed with 1-3% KOH solution at 95®C hot water. This is done with the help of CIP (clean in place) tank. It has 3 compartments from inside. They are for hot water, KOH solution, and nitric solution in respective chamber. Usually KOH solution is used with hot water. Modern Dairy flushes the pipe 3times a day. Then pasteurization is carried out.

PASTEURIZATION

Pasteurizing machine

They use High temperature and short time (HTST) method. In this hot steam and milk are mixed. The temperature is raised to 72®C (161®F) and continuously supplied for 15 sec or above. Between these tanks there is plate which supply milk on one side and cool water another side.

Homogenizer

CREAM CUTTER

Butter Churner

Cream Cutter

After the milk is pasteurized it is sent for cream cutting. The cream is separated and stored for 24 hrs. It is then sent to butter churner. There is another chamber too that store the pasteurized milk called pasteurized milk collection chamber. In butter churner the cream is used that was stored for 24 hrs. after cutting cream. It contains 68% fat. The machine is rotated and butter is separated. There is also formation of butter milk which is thrown away. The remaining is sent to Ghee tank where temperature of 98®C is maintained and Ghee is produced. The pasteurized milk storage tank sent the slandered milk thus formed to standard milk storage tank.

PANIR VAT

The milk product without cutting the fat is heated at 80®C and milk protein is coagulated using 1-3% citric acid solution. The remaining product is then cooled at 72®C. It is used to produce cord panir etc. It is sent to Panir pressure.

ICECREAM MIXER

Ice cream Mixer

Cream that has been obtained from cream cutter is stored in cold room and taken to ice cream mixer. Here Sugar, cream, glucose, and stabilizer are mixed. The mixture is sent to homogenizer and cooled in aging tank below 4®C for 24 hrs. Here it forms solid form of ice cream. It is then extracted from the tank and flavor is added. Also aeration is done. So, there is 40% air in ice cream that makes ice cream foam like during feeding.

PACKING MACHINE

Cord filling Plastic boxes

Worker Tagging the Boxes

Milk packing Machine

From the standard milk collection tank the milk tank the milk is pumped to height into holding tank./ It is then flown down to packing machine. It has capacity of making 43-47 packets per minute. They make the packet of cord into the plastic cups. So, cord is packed with hand by the labors/worker.

These are some intermediate chamber/tank that are helping in making various product.