Ppt on Verka

VERKA

INTRODUCTIONThe Punjab State Co-operative Milk Producers· Federation Limited(MILKFED) was established the in 1973 by Punjab

DiaryDevelopment cooperation under the Punjab Sate Co-operativeAct,1967 to safeguard commercial interest of milk producers farmers to save them from exploitation of middleman, with their participation in its management and to provide quality milk and milk products to consumers at competitive rates

First Milk Plant of the State was setup at verka near the Amritsar. The brand name of Milk and Milk Products was adopted as verka.

Commissioning of the Plant was done by Dairy Development Corporation in 1974.

HISTORY The Ropar District Cooperation Milk Producers·

Union Limited Milk Plant S.A.S. Nagar(Mohali)MILKFED was established in 1980 byPunjab Diary Development cooperation underthe Punjab Sate Co-operative Act,1967

This plant has been established in 1980 byPunjab Dairy Development Corporation. ThePunjab Dairy Development Corporation andMilkfed are the two Government DairyOrganizations which are running parallel to eachother at this time. In 1982 these bothorganizations submerge into one organizationwhich is named as Milkfed.

PRODUCT PRODUCE PACKED MILK

DOUBLE TONED TONED STANDARD SKIMMED

MILK PRODUCT

CURD LASSI GHEE BUTTER CHHACH PANEER SHRIKHAND FLAVORED MILK ICE-CREAM RASGULLA

PRODUCTION PROCESS OF

VERKAPRODUCTION is a

conversion process which convert input ex; land, labors, capital material, method and management into desired output of goods and services.

PROCUREMENT AND INPUT

From NPCS milk was received and collected from

104 villages at Mohali Plant.

Dairy Cooperativ

eSocieties

Chilling Centers

VerkaDairy

PACKING

SEPARATING

CHILLING

PASTEURISATION

CHILLING

RAW MILK

SKIMMED

STANDARD

TONED

DTM

MILK PRODUCTION PROCESS

Milk coolers

Bulk raw milk is put into Milk Cooler to protect milk from

spoilage.Milk is chilled at 5Degee Celsius.

TESTING OF MILK

After Chilling the milk it is tested in FT-120,milkoscan,To know the purity of milk.

And after that it is Pasteurized

Milk Pasteurizers

It has the capacity of 10000 LPH.It Covers 4 sections

• Warming• Heating• Holding• Chilling

• Pasteurizer Control Panel process the milk.• Purpose: Inactivation of bacterial pathogens

- assurance of longer shelf life (inactivation of

most spoilage organisms and of many enzymes) Pasteurization: Heat treatment of 72ºC for 15 seconds.

PASTEURIZER MACHINE/Work shop Area

SEPARATIONThe Milk is separated from

cream and cream less milk is received. Then milk is used for further processing and

packaging

Milk Fat Standardization/Decreaming

Separation of skim milk (about 0.05% fat) and cream (35-40% fat)

Based on the fact that cream has lower density than skim milk

Centrifugal separators are generally used today

Standardization of fat content: Adjustment of fat content of milk or a milk product by addition of cream or skim milk to obtain a given fat content

PACKAGINGFunctions of packaging:

– Enable efficient food distribution– Maintain product hygiene– Protect nutrients and flavor– Reduce food spoilage– Convey product information

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