SUMMER TRAINING PROJECT REPORT

Gyan dairy lucknow

TOPIC :DAIRY
PRODUCTS &
MANAGEMENT
SUBMITTED BY
ANIKET KUSHWAHA
PRIYANSHU
PRASHANT
SHIVAM RAHORE
DAIRY ENGINEERING 2ND YEAR
(STUDENTS OF GOVERNMENT POLYTECHNIC ETAWAH)

Basic information
About company

 Company Name : C P Milk & Food Products Private Limited

 Company Type : Private Incorporated

 Year Founded : 9th August 2007

 Headquarters : Lucknow

 Owner Ship : Mr. Chandra Prakash Agarwal

 M.D. & CEO : Mr. Jai Agarwal

 Director : Rajeshwar Kumar Gupta

Humble Beginnings

 Mr. C P Agarwal laid the foundation of Gyan Dairy in 2007.

 Initially started with two products – Gyan Skimmed Milk Powder &GyanDesi Ghee.

ISO recognition and our Scientific approach

 Maintaining of high standard of quality and purity

 Received a Hazard Analysis Critical Control Points (HACCP) Monitoring System

Certification from Government Of India.

About Plant
o Address : Village Gudamba , Kursi Road , Luckow 226026, Uttar Pradesh

o Product brand name : GYAN

o Milk Hadling Capacity : 3 Lakh Ltrs/ Day

o Number Of Chilling Centres : 3

o Milk Routes : 40
 Collection
Collection directly or indirectly depends on the

 Size of the dairy plant

 Type of climate condition

 Distance to dairy plant

Within four hours of milking milk should be cooled or should be Sent to chilling centers

Milk is collected:

 Directly from the producers

 Through agents

 Corporative structure

MAINLY IF THE MILK IS BROUGHT AT THE COLLECTION CENTER, IS CHILLED AT 4°C AND AFTER COOLING MILK
IS TRANSFERRED IN THE CANS OR IN TANKS AS PER THE REQUIREMENT FOR TRANSPORTATION.

In this plant milk is mainly brought from the collection center where the milk is chilled at 4°c and after cooling
milk is transferred in the cans or in tanks as per the requirement for transportation.For a large quantity of milk
cans are laborious and slow so tanks are used to transport milk from farms or from collection centers to dairy.

Usually transport tanks are used ( normally 7500 to 25000 ltrs.).

The size and type of tank best suited for a specific sequence is influenced by the amount of milk to be
transported the road conditions and comparative cost of transportation. Maximum possible amount should be
transported (lesser the surface area less heat will be exchanged and lesser will be the growth of
microorganisms occurs).
 Raw milk receiving dockyard
Milk Reception Or Milk Delivery :
Refers To The Accepted Transfer Of Raw Milk From The Farm or collection centre By A Dairy.

Details of Machines &Equipments:

Strainer (3x)
Centrifugal pumps (1x 5HP , 1x 7.5 HP) for chiller
Milk chiller (1 x 20KLPH ,1 x 10KLPH)
Centrifugal pumps (1x 5HP , 1x 7.5 HP) for transferring milk to RMST
RMST (3x 60 KL , 2x 55 KL)

3 intake lines are installed to unload the milk from tankers in which 2 lines have chiller installed
between RMST and strainers and 1 line is installed without chiller.

Samp Testing/ Weig Unlo Record

ling Grading hing ading Keeping
RMRD constists of:
 Unloading

 Sampling

 Testing/ grading

 Weighing

 Measuring or recording

Most raw milk is nowadays delivered to the dairy plant through milk transport tankers, either trucks or trailers
varying from approximately 7,500 to 25,000 in capacity. The receiving operation is divided into three
Phases: (a) preparing to unload (b) unloading and (c) weighing.

(a)Preparing to unload normally involves agitating the milk. Inspecting for off -flavors (generally odours) and
connecting the unloading hose

Testing/grading
The significance of reception dock test is as follows:

Sedimentation tests point to the quality of milk production at the farm.

Antibiotics test indicates if milk from sick animals were commingled with milk from healthy cows .if such
commingled occurs the entire tank load is rejected. Presence of antibiotic in the milk poses a 2 fold danger.
First, antibiotic sensitive individual can suffer from consuming tainted milk. Secondly, in the manufacturing of
cultured milk products, the presence of antibiotics may pose barrier for acidity development.

Protein and fat contents are used to determine the payments and to gain full accounting of raw material
received (also helps balancing calculation and losses occurring during packaging and processing) ⚫ Freezing
point of milk is another important test to determine adulteration with water whether accidental or
intentional. Adulteration of milk is a prosecutable offence
The classification of milk on the basis of quality is usually referred to “grading of milk”. So grading of milk is
done on the basis of platform tests which include organoleptic as well as preliminary tests.

The technique of grading milk is as follows:

Appearance:The milk should be normal in color, free from churned fat globules and reasonably free from any
floating extraneous material.

Smell (Odour):The milk should be free from any off flavors.

Temperature: The temperature at which milk is delivered is often an indication of its quality. A temperature of
5°C or below is satisfactory.

Acidity: ‘Natural’ or ‘apparent’ acidity of milk is desirable which does not adversely affects its heat stability.
However, ‘developed acidity (Natural + Developed Titratable acidity) adversely affects the quality of milk
which cannot be processed in pasteurizer.

Lactometer reading : The addition of water to milk results in lowering its density. Hence, this test is applied for
detection of adulteration of milk with water. The reading for cow and buffalo milk should be about 28 to 30
and 30 to 32 respectively, when measured at 15.5°C.

Sampling
The importance of securing an accurate and representative sample of milk for chemical and bacteriological
analysis cannot be over emphasized. While strict precautions regarding sterility of the stirrer, sampler,
container etc. are required for obtaining a bacteriological sample, dryness and cleanliness of the above
equipment should be sufficient for a chemical sample. The first pre-requisite of sampling is thorough mixing of
milk. This can be done with a plunger or stirrer (agitator), operated manually or mechanically for milk
contained in cans or tankers, as the case maybe. With the former, a representative sample may be taken after
dumping the milk in the weigh tank, whereby it gets mixed in so thoroughly that a representative sample may
be taken without further mixing.

The composite milk sample must not spoil by the time it is analyzed. This is accomplished by use of a
preservative. It is wise to place the preservative in an empty bottle before milk is added. A wide mouthed glass
bottle with a rubber stopper is suitable for keeping composite samples of milk or cream.

Weighing

The milk in tankers (road or rail) may be measured by

Volume by passing it through a flow meter, and its measurement converted into weight by multiplying volume
with density (m = d x v). In case of road milk tankers weighbridge can be used to determine its weight .
(weight of tanker when full – weight when empty).

Measuring and recording

It is very important to keep the records of milk receiving to monitor the progress of business.
Main motive of record keeping
 Prevent fraud or theft
 Manage the cash flow of company
 Make business decisions

Mostly the records are kept in digital forms to save time & physical space.

Milk processing section

Details of Machines &Equipments:
 (A) 10 KLPH manual Milk Processing Plant

Balance tank
Centrifugal pump
Milk Pasteurizer (10 KLPH) having 3 regenerations
Cream Seperator (10 KLPH)
Centrifugal pump and Booster Pump
Homogenizer 2 stage (10 KLPH)
Holding Tube (15 Sec)
Flow Diversion Valves x 2

(B) 10 KLPH manual Milk Processing Plant

Balance tank
Centrifugal pump
Milk Pasteurizer (10 KLPH) having 3 regenerations
Cream Seperator (10 KLPH)
Centrifugal pump and Booster Pump
Homogenizer 2 stage (10 KLPH)
Vacreator (10 KLPH)
Holding Tube (15 Sec)
Flow Diversion Valves

(C) 20 KLPH Automatic Milk Processing Plant

Balance tank
Centrifugal pump
Milk Pasteurizer (20 KLPH) having 3 regenerations
Cream Seperator (20 KLPH)
Centrifugal pump and Booster Pump
Dearator (20 KLPH)
Holding Tube (15 Sec)
Flow Diversion Valves

(D) PMST Tanks

2 x 30000 Ltrs
3 x 15000Ltrs.
2 x 1000 Ltrs.

Materials Required For Production :

(A) Raw material

The main raw material is milk usually mixed milk of cow and buffalo is used.
 (B) Hot water
Hot water is used as heating medium in milk pasteurizer. And water is heated by the means of
steam.

(C) Chilled water

Chilled water of approx. 1 degree centigrade is used as chilling medium in milk pasteurizer.

(D) Compressed Air

It is required for various pneumatic operations, flow control operations.

(E) Power
3 phase supply is required for milk processing plants. As most of the electrical equipments works
on a three phase supply.

Working procedure :

#Steps under processing milk

(1) Skimming: The raw milk during pasteurization undergoes milk skimming through common centrifugal
separator application; the milk is passed through a clarifier or a separator which spins the milk through
a series of conically shaped disks. The purpose of this process is to separate the debris, skim milk, and
cream. Clarifier removes debris and any sediment present in the raw milk. The separator separates the
heavier milk fat from the lighter milk at a temperature between 45° to 55° C to produce cream and
skim milk.
(2) Fortifying: The skimmed milk may be added with Vitamins A and D at this stage. A peristaltic pump
helps in dispensing the required amount of vitamin concentrate into the milk.

(3) Pasteurization: In this plant the CCP of pasteurizing temp. is 78 to 82 degree centigrade. Pasteurization
process helps in destroying bacteria and other microorganisms that may affect the milk shelf-life and
also may affect consumer’s health.

(4) Homogenizing: In this process, the size of the remaining milk fat particles is reduced evenly.
Homogenizing helps to prevent the milk fat from separating and floating to the surface. This process is
done in two stages. In 1ststage the hot milk is pressurized to 2,500 to 3,000 psi by a multiple-cylinder
piston pump it breaks the fat particles from 22 microns to less than 2 microns. In 2 nd stage the milk is
pressurized to 500 psi to remove clustration of fat particles.it is done by passing milk through tiny
sections in an adjustable valve. When the fat particles break down evenly into the proper size, to avoid
harming its taste, the milk is quickly cooled to 4°C.

#Milk Processing Plant 1 (10 klph) flow diagram

 Balance Tank

Regeneration 1 (50 To 55 ˚C)

Cream Seperator

Regeneration 2 (70 To 75˚ C)

Homogenizer ( 2500 To 3000 Psi 1st Stage , 500 Psi 2nd Stage)

Regeneration 3 (78 ˚C)

Heating (80 ±2 ˚C)

Holding Tube (15 Sec)

Flow Diversion Valve Balance tank

Regeneration 3

Regeneration 2

Regeneration 1

Chilling (Less Than 4˚C)

Flow Diversion Valve

Storage In PMST

Balance tank
#Milk Processing Plant 2 (10 klph) flow diagram

Balance Tank

Regeneration 1 (50 To 55 ˚C)

Cream Seperator

Regeneration 2 (70 To 75˚ C)

Homogenizer ( 2500 To 3000 Psi 1st Stage , 500 Psi 2nd Stage)

Regeneration 3 (78 ˚C)

Vacreator(for removing off flavour)

Heating (80 ±2 ˚C)

Holding Tube (15 Sec)

Flow Diversion Valve

Regeneration 3

Regeneration 2

Regeneration 1

Chilling (Less Than 4˚C)

Flow Diversion Valve

Storage In PMST
#Milk Processing Plant 3 fully automatic (20KLPH) flow diagram

Balance Tank

Regeneration 1 (50 To 55 ˚C)

Cream Seperator

Regeneration 2 (70 To 75˚ C)

Balance tank

Dearator

Heating (80 ±2 ˚C)

Holding Tube (15 Sec)

Balance tank
Flow Diversion Valve

Regeneration 2

Balance tank
Regeneration 1

Chilling (Less Than 4˚C)

Flow Diversion Valve

Storage In PMST
Balance tank
 #Packing section of milk

Packaging: The final stage in the dairy Processing Plant is packing. The milk is packed in 16 different
varients( different varieties and sizes) .The packets are stamped with the date of packing. The milk packets are
placed in transport containers and refrigerated. Transporting of milk packets to various retail outlets and
distribution centers is carried out in refrigerated vehicles and are kept in refrigerated display cases.

Details of machines and equipments

Milk is packed through pouch filling machines.

5 x automatic milk packing machines ( 100 ml to 1 ltrs)

1 x automatic milk packing machine (2 ltrs to 6 ltrs )

Note: for packing of milk the LDPE recyclable polyethylene is used having density of (.910 to .915 )
The LDPE used in Gyan Dairy is manufactured by Montage Enterprises private limited, Haridwar.

MILK LIFE CYCLE AT GYAN DAIRY

# Quality of milk

ACIDITY (%) = 0.108 to 0.135

MBRT (Min) = 300 to 600

#Varieties of Milks in Gyan Dairy

Sr.No. PRODUCT NAME Min Fat Min SNF% VOLUME PRIZE in

% INR
1. Full Cream MILK 6.0 9.0 6 ltr. 378
2. Full Cream MILK 6.0 9.0 2 ltr. 116
3. Full Cream MILK 6.0 9.0 1 ltr 59
4. Full Cream MILK 6.0 9.0 500 ml 30
5. Full Cream MILK 6.0 9.0 320 ml 20
6. Standardized milk 4.5 8.5 1 ltr. 56
7. Standardized milk 4.5 8.5 500 ml 28
8. Toned Milk 3.0 8.5 6 ltr. 300
9. Toned Milk 3.0 8.5 2 ltr. 96
10. Toned Milk 3.0 8.5 1 ltr. 49
11. Toned Milk 3.0 8.5 500 ml 25
12. Double Toned Milk 1.5 9.0 500 ml 22
13. Double Toned Milk 1.5 9.0 210 ml 10
14. Double Toned Milk 1.5 9.0 100 ml 5
15. Cow Special Milk 3.5 8.5 500 ml 26

*this is not a official list. It is based on observation during summer training. Does not claims any price guarantee.
 Cream SECTION
Details of Machines &Equipments:

(A) One 5(KLPH) Cream Pasteurization Plant Manual

Balance Tank
Pasteurizer (5 KLPH)
Centrifugal pumps

(B) One 5(KLPH) Cream Pasteurization Plant Automatic

Balance Tank
Pasteurizer (5 KLPH)
Centrifugal pumps

(C) Other Equipments:

Cream storage Tanks (2 x 10KL , 2 x 7.5 KL)

Materials Used:

Cream obtained by skimming raw milk.

Other basic requirements for plant i.e. power supply, steam, chilled water etc.

#Work Procedure:

Raw Milk

Cream Seperator

Cream

Balance Tank

Pasteurization(90±2˚ C)

Cooling (5 - 10 ˚ C)

Storage Tanks
 Butter SECTION
Details of Machines &Equipments:

(A) 1500 Kg/hrButter Production Plant

CBMM (1500 Kg/Hr)

Brine Dosing Tank ( 120Ltr )
Chilled Water Tank (100 Ltr)
Wash Water Tank ( 100Ltr )
Butter Milk Buffer Tank ( 350Ltr )
Butter Milk Chiller (5 KLPH)
CBMM Jacket Water Chiller (3 KLPH)
Moisture Dosing Tank ( 100Ltr )

(B) Cream Temperature Correction Skid

Cream Temperature Correction PHE (3 KLPH)

Balance Tank (400 Ltr )
Chiller ( 4 KLPH)
Hot Water Balance Tank ( 100Ltr )

Materials Used:
Cream (35-40% Fat) from cream storage tank.
Other basic requirements for plant i.e. power supply, steam, chilled water etc.

#Specification of Products

ButterIngredients:

Milk fat , Iodized salt , Moisture , Permitted Natural Color (ANNATTO)

Nutrition per 100 g(approx. values)

Energy - 723 kcal

Fat - 80.0 g
Saturated fat - 52.0 g
Sodium - 836 mg
Carbohydrate - 0.4 g
Protein - 0.5g
Sugar - 0.0 g
Vitamin A - 650 µg
#Work Procedure:

Cream (35 - 40 % Fat)

Ripening ( Optional)

Ageing (5- 10˚ C)

Cream Feeding Into CBMM

Churning Of Cream Into Butter

Washing( Removal Of Butter Milk)

Working ( Coloring ANNATTO & Salt Upto 3%) (Optional)

Packing

Storage (-20±2˚C)
 Ghee SECTION
Details of Machines &Equipments:
Continuous Butter Making Machine
Butter Melting Vat
Pre Stratification Tank (3 X 1500 , 1 X 2000)
Ghee Kettles (4 X 2000)
Ghee Settling Tank ( 4 X 1500)
Ghee Clarifier (1000 Lph)
Ghee Filling Tank (3 X 10KL)

Materials Used:

White Butter ( 80% Fat)

Other basic requirements for plant i.e. power supply, steam, chilled water etc.

#Specification of Products

Ghee Ingredients:

Milk Fat

Nutrition per 100 ML(approx. values)

Energy - 897 kcal

Fat - 99.7 g
Carbohydrate - 0.0 g
Protein - 0.0 g
Sugar - 0.0 g
Saturated fat - 65.0 g
Trans Fat - 4.0 g
Vitamin A - 700 µg
#Work Procedure:

Butter Melting Vat (80 - 85˚ C)

Pre Startification Tank (30 Min)

Ghee Kettle ( 105±2˚ C)

Ghee Settling Tank ( 2 Hours )

Clarifier

Ghee Filling Tank

Packing ( At 45 ˚ C)

Storage ( 20 ±2˚ C)

#Packing:
Ghee ( 99.7% Fat)

Sr. No. SIZE PRIZE In INR

1. Pouch 18 ml (16.2 g at 45˚ C) 10
2. Ceka 100 ml (90 g at 45˚ C) 63
3. Ceka 200 ml (180 g at 45˚ C) 124
4. Ceka 500 ml (450 g at 45˚ C) 303
5. Ceka 1 ltr. (900 g at 45˚ C) 600
6. Jar 500 ml (450 g at 45˚ C) 308
7. Jar 1 ltr. (900 g at 45˚ C) 610
8. Tin 500 ml (450g at 45˚ C) 309
9. Tin 1 ltr. (900 g at 45˚ C) 612
10. Tin 5 ltr. (4.490 Kg at 45˚ C) 3020
11. Tin 15 ltr. (13.470 Kg at 45˚ C) 10000
*this is not a official list. It is based on observation during summer training. Does not claims any price guarantee.
 paneer SECTION
(A) 5 KLPH manual Milk Processing Plant:

Balance tank
Centrifugal pump
Milk Pasteurizer (5 KLPH) having 1 regeneration(whey)
Holding Tube (10 Min)
Flow Diversion Valve (90 ˚C)
Plate Heat Exchanger

(B) Other Equipments:

RMST (1.5 KL)

Citric acid Tank (2 KL)
Paneer Coagulation Vat ( 3 x 1.2 KL)
Pressing Station ( 3 x 20 KLPH)
Whey Collection Tank (1 KL)
Whey Storage Tank ( 20 KL)
Whey Tanks for Regeneration ( 2 x 3 KL)
Whey Chiller (5 KLPH)
Dipping tank ( 2 x 3 KL)
Hoops Cleaning Through
MultivacPaneer Packing Machine ( x 2)
Paneer Cutting Machine

Materials Used:
Raw milk.
Other basic requirements for plant i.e. power supply, steam, chilled water etc.

#Specification of Products

Paneer Ingredients:

Milk Solids &Citric acid

Nutrition per 100 g (approx. values)

Energy - 310 kcal
Fat - 25.0 g
Carbohydrate - 2.5 g
Sugar - 0.0 g
Protein - 19.0 g
Calcium - 490 mg
#Work Procedure:
 Milk From RMST

Pasteurization (90 ˚C)

Holding Coil ( 10 Min)

Paneer Coagulation Vat ( 70 - 75˚ C)

Addition Of Coagulant ( Citric Acid 1%)

Coagulation

Hooping And Pressing ( 5 bar 8 Min)

Dipping Tank ( 90 Min)

Drainage Of Loose Water (10 min)

Packing And Storage (2-5˚ C)

#Packing:
Paneer

Sr. No. SIZE PRIZE In INR

1. Pack 200 gm 80
2. Pack 300 gm 120
3. Pack 1 Kg 345
4. Pack 5 Kg 1970
5. 1 Kg (loose ) 345
 DAHI SECTION
Details of Machines &Equipments:

(A) One 5(KLPH) Dahi Plant

Balance Tank
Pasteurizer (5 KLPH)
Homogenizer (5 KLPH)

(B) One 3(KLPH) Dahi Plant

Balance Tank
Pasteurizer (3 KLPH)
Homogenizer (3 KLPH)

(C) 0ne 2(KLPH) Dahi Plant

Balance Tank
Pasteurizer (2 KLPH)
Homogenizer (2 KLPH)

(D) Other Equipments

HMST tanks ( 4 x 5 KLPH)

Dahi Filling Tanks ( 4 x 2000 + 2 x 1000)
SMP dissolving Tank
Centrifugal Pumps

Materials Used:

For Standard Dahi:

Standardized Milk ( 3.0% Fat , above 10.50% SNF)

Other basic requirements for plant i.e. power supply, steam, chilled water etc.

For Dahi lite:

Standardized Milk ( 1.5% Fat , above 10.50% SNF)

Other basic requirements for plant i.e. power supply, steam, chilled water etc.

#Work Procedure:
 Skim Milk Powder Mixing

Toned Milk From PMST

HMST Tanks

Standardized Milk (3.0% Fat, 10.50 % SNF)

Pasteurization (80 To 90˚ C)

Homogenization (25000 Psi)

Dahi Filling Tanks

Inoculation (Str. Lactis at 45˚C)

Packing

Incubation (45˚ C)
(T.A. 0.6 To 0.7)(ph 4.4 To 4.7)

Cooling And Storage (Less Than 5˚C)

*For Sweet Dahi sugar and flavor is added either at the time of pasteurization or packing
#Specification of Products

Dahi Ingredients: Meetha Dahi Ingredients:

Milk Solids & lactic Culture Milk Solids sugar& lactic Culture

Nutrition per 100 ML(approx. values) Nutrition per 100 ML(approx. values)

Energy- 61 kcal Energy - 125 kcal

Fat - 3.0 % Standard, Lite 1.5% Fat - 3.0 %
Carbohydrate - 4.5 g Carbohydrate - 20.5 g
Protein - 4.1 g Sugar - 16.0 g
Calcium - 140 mg Protein - 4.1 g
Calcium - 140 mg

#Packing:
Standard Dahi ( 3.0% Fat , 10.50 % SNF)

Sr. No. SIZE PRIZE In INR

1. Polypack 200 gm 17
2. Polypack400 gm 32
3. Polypack1 Kg 70
4. Cup 80 gm 10
5. Cup 200 gm 21
6. Cup 400 gm 42
7. Bucket 1 Kg 110
8. Jar 5 Kg 360
Dahi Lite

Sr. No. SIZE PRIZE In INR

1. Jar 5Kg 360

2. Jar 15 Kg 1110
3. Bucket 5 Kg 400
4. Bucket 10 Kg 770
5. Bucket 15 Kg 1230
Sweet Dahi
Sr. No. SIZE
1. Cup 80 gm 11
2. Cup 200 gm 21

*this is not a official list. It is based on observation during summer training. Does not claims any price guarantee.
 Chaach section
Details of Machines &Equipment:

Coagulation tank for Butter Milk(2 x 5 KL , 2 x 3 KL)

Double head liquid pouch filling machine.

Materials Used:

Standardized milk ( 4.0 % Fat , 12 % SNF)

Other basic requirements for plant i.e. power supply, steam, chilled water etc.

#Work Procedure:
#Specification of Products

Chaach Ingredients: Masala Chaach Ingredients:

Water, Milk Solids & lactic Culture Water,MilkSolids,spices,iodizedSalt,sugar& lactic Culture

Nutrition per 100 ML(approx. values) Nutrition per 100 ML(approx. values)

Energy - 28 kcal Energy - 28 kcal

Fat - 1.0 % Fat - 1.0 %
Carbohydrate - 2.8 g Carbohydrate - 2.8
Sugar - 0.0 g Sugar - 0.0 g
Protein - 2.0 g Iodized salt - 1.2 %
Calcium - 80 mg Protein - 2.0 g
Calcium - 80 mg

#Packing:
Plain Chaach ( 1.0% Fat , 6.0 % SNF)

Sr. No. SIZE PRIZE In INR

1. Pouch 430 ml 15
2. Pouch 625 ml 20
Masala Chaach ( 1.0% Fat , 6.0 % SNF)

Sr. No. SIZE PRIZE In INR

1. Pouch 170 ml 7
2. Pouch 325 ml 10
3. Cup 180 ml 15
*this is not a official list. It is based on observation during summer training. Does not claims any price guarantee.
 lassi section
Details of Machines & Equipment:

Coagulation tank (2KL, 1KL, 500Ltr.)

Balance tank
Pasteurizer (3 KLPH)
Centrifugal Pumps

Materials Used:

Dahi( 2.0 % Fat )

Other basic requirements for plant i.e. power supply, steam, chilled water etc.

#Work Procedure:
Standard Lassi Mango flavored Lassi
#Specification of Products:

Lassi Ingredients:
Mango Flavor Lassi Ingredients:
Milk, milk solids, water , sugar& lactic culture.
Milk, milk solids, water, sugar , lactic
culture contains added flavor(Natural
identical Flavor Substance)
Nutrition per 100 ML (approx. values)
Nutrition per 100 ML (approx. values)
Energy - 84 kcal
Fat - 2.0 % Energy - 84 kcal
Carbohydrate - 14.5 g Fat - 2.0 %
Sugar - 12.0 g Carbohydrate - 14.5 g
Protein - 2.1 g Sugar - 12.0 g
Calcium - 100 mg Protein - 2.1 g
Calcium - 100 mg

#Packing:
Lassi ( 2.0% Fat )

Sr. No. SIZE PRIZE In INR

1. Pouch 180 ml 12
2. Cup 190 ml 17
Mango Flavored Lassi ( 2.0% Fat )

Sr. No. SIZE PRIZE In INR

1. Pouch 180 ml 15
3. Cup 200 ml 20
*this is not a official list. It is based on observation during summer training. Does not claims any price guarantee.
 Conclusion
Based on the observation during my training at GYAN MILK PLANT 1 Lucknow ,
From 25 july 2022 to 22 August 2022.
it can be concluded that the fluid milk products manufactured here are of high quality and are highly acceptable
to the consumer.
The management is dedicated to manage the affairs correctly and accurately.
There is proper coordination among the workers and management, which helps the plant to run smoothly.
The behaviour of all workers and technical staff and official staff is appreciatable.

from the present status of this plant, it can be said that with positive and creative thinking of management and a
strong will power of each staff of the plant, can easily raise this to the legendary one in the world of dairying.

As a trainee, it should be confessed that it is appropriate place conducting complete, practical based training.