Visit to a Dairy
CONTENTS
1. Preface
2. Acknowledgement
3. Nature of working
4. Facilities available
5. Milk processing
6. Precautions
7. Products 8. Conclusion
PREFACE
The essence of this visit to the Aavin was helpful to us students, in order to learn about how a dairy department functions in an easier manner.
This idea, which was put up by the _______ ______, helped us students to enrich the knowledge about the milk production.
Location: We visited Alvin on __/__/201 .Alvin is located in _________________.The foundation for Aavin industry was done in 1981.
Milk is very precious since 400-800ml of cow’s blood is converted into 1 litre of milk.
ACKNOWLEDGEMENT
I sincerely thank our Biology teacher _________________for accompanying us in the visit to the Aavin factory.
I am grateful to the In-house microbiologist for extending and sharing his expertise in Dairy industry. The information gathered from him proved to be very valuable in enriching our knowledge.
NATURE OF WORK
The Aavin industry gets around 3-3.5 lakhs litres of milk from the villages and dispatches around 3.8 lakhs each day. Before entering the Aavin factory the milk is collected in 2 stages: 1. Society 2. Chilling centre
The society takes milk from the villagers straight away. Lactometer test I is taken. Lactometer reading shows the water content in the milk. The test to find the SNF and fat content is also done. If the entire above are satisfied, the milk is chilled to 5 degrees Celsius and taken in an insulator which has a capacity of 9000 litres. Initially the milk is tested for temperature .The temperature should be maintained around 7 degrees Celsius. The Aavin has 7 sylos. It is also made up of insulating material and has a capacity of above 1 lakh litres. Out of these 6 sylos 2 contains raw milk and
1. Preface
2. Acknowledgement
3. Nature of working
4. Facilities available
5. Milk processing
6. Precautions
7. Products 8. Conclusion
PREFACE
The essence of this visit to the Aavin was helpful to us students, in order to learn about how a dairy department functions in an easier manner.
This idea, which was put up by the _______ ______, helped us students to enrich the knowledge about the milk production.
Location: We visited Alvin on __/__/201 .Alvin is located in _________________.The foundation for Aavin industry was done in 1981.
Milk is very precious since 400-800ml of cow’s blood is converted into 1 litre of milk.
ACKNOWLEDGEMENT
I sincerely thank our Biology teacher _________________for accompanying us in the visit to the Aavin factory.
I am grateful to the In-house microbiologist for extending and sharing his expertise in Dairy industry. The information gathered from him proved to be very valuable in enriching our knowledge.
NATURE OF WORK
The Aavin industry gets around 3-3.5 lakhs litres of milk from the villages and dispatches around 3.8 lakhs each day. Before entering the Aavin factory the milk is collected in 2 stages: 1. Society 2. Chilling centre
The society takes milk from the villagers straight away. Lactometer test I is taken. Lactometer reading shows the water content in the milk. The test to find the SNF and fat content is also done. If the entire above are satisfied, the milk is chilled to 5 degrees Celsius and taken in an insulator which has a capacity of 9000 litres. Initially the milk is tested for temperature .The temperature should be maintained around 7 degrees Celsius. The Aavin has 7 sylos. It is also made up of insulating material and has a capacity of above 1 lakh litres. Out of these 6 sylos 2 contains raw milk and