Presentation on

Production and Quality Control

of Dairy Products at
Milk Vita
Presented By
Name ID
Md. Salim Hossain FN-16011
Farhana Easmin FN-16024
Kanita Mastura FN-16037
Md. Amranul Haque FN-16041
Rejuana Pervin Rajoni FN-16042
Habiba Ferdousah FN-16051
Md. Hadaytullah FN-16059
Archana Rani FN-16062
Asifur Rahman FN-16064
Md. Nurul Islam FN-15030
Introduction
 Late M. Mukhlesur Rahman established a Dairy Plant In 1946 with a capacity of 2,000
litres per day at Lahirimohanpur, Pabna (presently Sirajgong).
 Eastern milk Products Limited, a private company purchased this dairy in 1952 from
the original owner.
 In 1965, the first milk producers’ co-operative was formed under the name Eastern
Milk Producers’ Co-operative Union Limited (EMPCUL) through Government
patronization over the plant at Lahirimohanpur
 In 1973,Bangobandhu Sheikh Mujibur Rahman took steps for the poverty alleviation
and to enhance the milk production in the country.
 We had an opportunity of internship at Milk Vita from 04-02-2023 to 16-02-2023.
Objectives

Some common objectives of internships at Milk Vita Bangladesh may include:

Gaining practical experience

Learning about the dairy industry
Developing professional skills
Networking

Overall, the objective of an internship at Milk Vita Bangladesh is to provide

students or recent graduates with a valuable learning experience that can help
them advance their careers in the dairy industry.
Factory Profile
Name of the Industry: Bangladesh Milk Producers' Co-operative Union Limited
Headquarter: Tejgaon, Dhaka, Bangladesh.
Year of establishment: 1974
Location: Section-7, Mirpur, Dhaka-1216
Main product: Pasteurized liquid milk.
Certified by: BSTI
Brand name: Milk vita
Power supply: Electricity
Quality Control

Quality control (QC) is designed to maintain or improve the quality

of a product.
Milk vita has good quality control team at chilling center level to
ensure the quality of raw milk by performing all adulteration tests,
maintaining personal hygiene according to ISO and BSTI standard.
Quality control checking places

QC are checked at 6 places from raw milk collection to final products

 At collection center (Rural level)
 At dairy industry(Before unloading)
 Vat or Storage tank
 Homogenization center
 After processing
 After packaging
In chilling quality control is divided into 3 steps :
1. Platform Test.
2. Adulteration Test.
3. Analytical Test.

Platform Test : This test is used for rapid testing of increased acidity of
milk.
● Check for cleanliness
● Presence of foreign matter
● Temperature
● Clot on Boiling (COB) test
● Alcohol test

Organoleptic Test : check taste ,colour and flavor of milk.

Adulteration Test : adulteration of milk may be defined as addition
of any material to the milk or removal of any constituent of milk.
Common adulterants in milk are :
● Addition of soda.
● Addition of salt.
● Addition of sugar.
● Addition of starch/cereal flour.
● Addition of formalin.
● Addition of urea.
● Addition of water.
● Addition of extra fat.
● Addition of skim milk powder.
● Addition of glucose.
Some common quality test of raw milk:

1. Correct Lactometer Reading(CLR)

According to BSTI standard raw milk should have CLR 28.64% at
20 degree Celsius
Calculation:
CLR=LR 0.2(per °c)
LR=Lactometer Reading
2. Alcohol test:
Alcohol test is done to know the quality of milk.
To 1 ml milk in a test tube add 2 ml 68% alcohol.
The presence of flakes indicates alcohol positive and such milk is
rejected.
The alcohol test determines the susceptibility of milk to coagulation
due to developed acidity, salt unbalance or high albumen content.
3.Test for presence of urea:
2ml milk was taken in a test tube and added 2ml Di-methyl-amino-
benzaldehyde(DMAB) solution And mixed the contents.
Appearance of yellow color indicated the presence of urea making the milk
unacceptable.
4.Sugar test:
3ml of milk was taken and added 5ml dilute HCL (1:2 containing
resorcinol 0.1 gm resorcinol dissolved in 100 ml diluted HCL)
mixed well and kept the test tube in boiling water for 5 minutes.
Brick red color formation indicated sugar positive.
5. Starch test:
3ml milk in a test tube was taken, boiled and cooled under tap water.
Added 2 drops of 1% iodine solution.
Appearance of blue color indicated the presence of starch.
6.Salt test:
5ml of silver nitrate (0.134%) solution was taken in a test tube and
added 2 drops of potassium dichromate (10%) solution.
It would give brick red color.
To this added exactly 1 ml of milk and mixed.
Observed the color if yellow color appeared then it showed salt test
positive.
If not, Then the salt test was negative.
7.Fat test:
At first 10 ml H2SO4 was taken into butyrometer .
Then added 10.75 ml milk and 1 ml amylo alcohol.
Then shaking and centrifuging at 1120 rpm,5 minutes.
Then calculate fat amount.
Product description
List of products
Pasteurized liquid milk
Skimmed milk powder
Full cream milk powder
Flavored milk
Labang
Matha
Sweet yogurt
Sour curd
Roshmalai
Pera sondesh
Cake Ice cream
Tonned milk
Tonned milk
Toned milk means the milk obtained by the addition of water and skim milk
powder to whole milk. It contains 2% of fat.
Ingredients:
 Liquid milk (combination of buffalo and cows milk)
 Skim milk powder
 Water
Flow chart of tonned milk :
Receiving water in pasteurizing vat

pre heating (38-45 ° c)

Addition of skim milk powder

addition of whole buffalo milk and mixing

filtration

Pasteurization 63 ° c/30min)

Cooling (5 ° c)
Standardized milk
Standardized milk is a product, whose fat(3.5%) and/or solids-not-
fat (SNF 8.5%) content have been adjusted to a certain pre-
determined level.
Ingredients :
Whole milk
Milk powder
Pasteurized water
Flow chart of standardized milk:

Milk (Testing of fat and SNF levels)

pre heating (35-40c

Filtration/clarification

Standardization(4.5%fat/8.5SNF)

Homogenization 2500psi/65c
Matha:
It is made from dahi(yogurt)/buttermilk mixed with spices and
sugar.

Ingredients:
 Sour curd
 Treated water
 Sugar
 Salt
 Bit salt
 Xyanthen gum
Flow chart of Matha:

Receiving milk

Heating below 100ºC

Cooling (45ºC)

Addition of culture

Inoculation(3 to 4 h) 42ºC

Agitation
 Chilling

Cooling

Addition of salt,sugar,xyanthen gum

Addition of 15% water

Mixing

Filling
Labang:
 It is a milky drink with different taste containing natural
spices which makes it tasty and energetic.
 Ingredients are same as matha without bit salt.
Production process: Same as matha.
Sandesh:
It is a dessert made with milk and sugar.

 Ingredients:
 Milk
 Sugar
 Citric acid
 Flour
Flow Chart of Sandesh:

Fresh raw milk

Straining
Standardization of milk (3.5% fat & SNF 8%)
Heating
Addition of flour
Straining
Addition of citric acid
Coagulation
Filtering
 Draining of Whey
Hanging of coagulum
Chana
Addition of sugar & cooking with continuous stirring
Filling in aluminium dishes
cooling
Moulding
Storage at 7ºC
Safety and Sanitation
Food Safety Plan
 A food safety plan is designed to identify and prevent possible food safety
problems (hazards) in order to enhance food safety.
There are six elements in FSP :
1. List food safety problems (hazards) at each step of the food processing.
2. Identify preventive measures and their control limits
3. Establish monitoring procedures
4. Establish corrective actions
5. Keep records
6. Check and review
Stages of Food Safety Plan(FSP)
Step-1:Planning
 Before developing FSP preliminary planning and preparation will be essential
 A co-ordination for developing an FSP Should be appointed
 An authorities resources should also be provided

Step-2:draw a flow diagram

A flow diagram should be drawn showing each step in the operation from raw materials to serving
food to consumer.
Step-3:Establish monitoring procedure
E.g.,:
 Cooking temperature and time measurement
 Visual Observation of cleanliness of equipment and work surface.
 Visual Inspection of incoming food ingredients.
Step 4: If monitoring procedure reveal loss of control , corrective actions must be
taken immediately.
E.g.,:
 Reheat the food until its core temperature reaches the predetermined
temperature.
 Adjust or repair the chiller if its temperature is higher than four degree celsius.
 Clean the equipment again if its dirty.
Step 5: keep records maintenance of monitoring records helps evaluate whether
preventive measures are adequate and efficient .
Sanitation
Cleaning and sanitation
Food preparations areas, facilities, equipment and all food contacts surface should
always be kept clean because food residues and dirt may contaminate food resulting
in food poisoning.

The steps for cleaning and sanitizing of utensils are as follows:

 Remove debris by wiping and scraping
 Rinse with water
 Clean with detergent.
 Sanitize with hot water or chemical sanitizer.
Personal hygiene
Good personal hygiene is essential to ensure food safety.
The following points need to be considered by all food handlers:
 Hand washing
 Hand care
 Clothing and appearance
 Personal hygiene practices while handling food
Infection
 Food handlers should be free from any illness such as
gastroenteritis.
 Cease working and report to the manager when feeling ill.
Preventive measures
 Store products and supplies properly
 Cover them properly
 Apply first in first out system
Inspection
 Inspect both inside and outside of premises frequently for signs of pests.
 Checking incoming milk.
Waste disposal
Waste can be regarded as any item of milk products, ingredients,
and packaging materials etc. which are not suitable for further use
and intended to be disposed of. Waste should be controlled carefully
since it presents a risk of contaminating the products. A defined area
should be clearly allocated for waste disposal.
Conclusion
 Internship provides an overview of production of milk and milk
products.
 This organization helps to enhance knowledge of sanitation, hygiene
and quality control.
 The authority, staff, officers maintain quality in every step of
production of products.
 The organization provides training to the staff members and
employee’s hygiene status.
 This industry is committed to provide safe food to its customers and
clients.

We are grateful to the industry authority to help us enhancing our

knowledge in dairy technology.
Recommendations
Milk Vita should prioritize maintaining high-quality standards

They could consider expanding their product line

They could use technology to improve their supply chain and distribution networks

Milk Vita could prioritize sustainable practices in their dairy farming operations

They could enhance their marketing efforts to increase brand awareness and reach
new customers.
Overall, Milk Vita should continue to prioritize quality, innovation, and sustainability to
remain a competitive player in the dairy industry in Bangladesh.
Thank you for your kind
attention!