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The document outlines an industrial visit to Aavin Dairy, focusing on the dairy processing system and its various unit processes such as filtration, separation, standardization, pasteurization, homogenization, and cold storage. The objective is to understand the semi-automatic instrumentation system and the operational management of the dairy plant. It highlights the importance of these processes in ensuring the quality and safety of dairy products from production to distribution.

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The document outlines an industrial visit to Aavin Dairy, focusing on the dairy processing system and its various unit processes such as filtration, separation, standardization, pasteurization, homogenization, and cold storage. The objective is to understand the semi-automatic instrumentation system and the operational management of the dairy plant. It highlights the importance of these processes in ensuring the quality and safety of dairy products from production to distribution.

Uploaded by

fopev48665
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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You are on page 1/ 6

SAINIK SCHOOL AMARAVATHINAGAR

INDUSTRIAL VISIT TO DIARY INDUSTRY

ROLL NO :

NAME :

CLASS : XI SECTION :

HOUSE :

SUBJECT :

INDUSTRY : AAVIN DIARY


TABLE OF CONTENTS

S.NO Index PAGE NO

1 Introduction

2 Objective of the case Study

3 Overview of Diary Processing System

4 Unit Processes

5 Filtration

6 Separator

7 Standardization

8 Pasteurization

9 Homogenization

10 Cold Storage

11 Milk Production
Introduction
A dairy plant is an essential aspect for a community. It’s got many good
effects ranging from economic to social point of view. I, Cdt M. Krishna shri
, chose to visit aavin Dairy farm with a purpose to make a good
understanding of Milk production . The plant is located in Theni. it was
established first with the sole purpose of milk supply. it was necessary to
implement a Better and effective way for the plant which ensured an
economic production of dairy products with no Contamination.

Objective of the case Study


The objective of the case study is to make a detailed understanding of the
semi-automatic
Instrumentation system along with the following goals.
• To choose a plant and learn its operation.
• To study the existing management of the system.
• To learn about the cost of installation and ways to minimize it by the
microprocessor based
System.

Overview of Diary Processing System


For the plant, milk is collected from different parts. The milk collected by
testing and only the samples with good composition is selected with proper
compensation for the farmers. The density of Milk is measured and sample
is tested with lactometer. Milk is brought to industry in large insulated tankers
Twice a day. The choice of individual processes and sequences will depend
upon end product being Manufactured.

Unit Processes
All dairy products start with raw milk obtained from the farm. The raw milk
generally is transport
With tankers.
Filtration
To ensure that milk is free of contamination, milk is filtered with the help of
large cotton lumps to remove any sorts of huge foreign products like insects,
leafs etc. Milk is then passed to a Standardization process.

Separator
A separator is a centrifugal device that separates milk into cream and
schemed milk. Manual rotation Of the separator handle turn a worm gear
mechanics which causes the separator bowl to spin at Thousands of rpm.
When spun, the heavier milk is pulled outward and the lighter cream is
separated Towards the centre. Thus cream and milk flow out of separate
paths.

Standardization
When the raw milk is brought for standardization, it is again taken to a
centrifuge to ensure No more particulates are in the milk and cooled to 4
degree Celsius. Now stored raw milk is kept At 4 degree Celsius prior to
processing, usually by way of a jacketed storage tank. The first Step is
standardization whose objective of which is to ensure proper fat contents
and solid Non-fat contents. Ensuring proper fat content can be done one of
two ways. Both Processes use a centrifuge to separate the low fat content
and dense scheme protein from The high fat content and dense cream
portion.

Pasteurization
The object of pasteurization is to inactivate micro organisms and pathogens.
These Contents can spoil the milk. Pasteurization doesn’t kill spores or some
thermophilic micro Organisms which leads to relatively short shelf life and
refrigeration requirement of most Pasteurized dairy products. The
pasteurization and sterilization was done at the same time By the batch
process where a tank of milk is heated to a specific temp and held for a
specific Length of time by steam. The product is then heated for at least 69
degree Celsius .And then Held for 30 minutes to satisfy legal requirements
for Pasteurization. This process kills the Pathogens and microbes present.

Homogenization
The homogenation should take place at pasteurization temperature. Milk is
composed of water soluble Components. And also fat soluble components
that will separate if not homogenized. This results in Phenomenon of
creaming. The purpose of homogenation is to break of the fat globules into
smaller sizes and Disperse them in the water soluble components. This
prevents them from coalescing and forming the separate Layer.
Homogenation provides major work in ice cream manufacturing process by
giving smoother increase Resistance in melting, increased surface area of
ice cream. This is done using a 3 piston pump to create a Large pressure
drop across a small opening that the milk steam is forced through.

Cold Storage
Cold storage is used for most diary products after production. Refrigerated
storage for milk, Curd, cheese butter and other products is used to delay the
growth of pathogens that can damage the final Products, It is used to prevent
undesirable physical and chemical changes such as drying, oxidation or
Deformation of yogurt, butter and ice cream. The above processes are
common for milk, yogurt and ice cream production.

Milk Production
The milk is then homogenized and it is left to cool at the temp of about 4-6
degree
Centigrade and left for about an hour. After that the chilled milk is transported
to the packing
Area where it is packed automatically and then dispatched. The dispatched
milk is then
Stored in the cold storage and distributed to the stores.

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