MILK PROCUREMENT

Both Cow Milk and Buffalo Milk has been procured from the farmers. At present, the raw milk is collected from Dindigul District and Neighborhood Districts border areas through 60 Milk collection routes. The collected milk has transports to the company by own/hired trucks.

The organization achieved its successful target by pursued the procurement Policy “Assuring the Quantity as per the weighing principle and ensure the Quality by well equipped laboratory”. Procured milk is weighed through computerized Data Processing Unit and the details are stored in the system. Payment are made by weekly basis through the computerized billing system.

The Firm congregates a regular Health camp for conservation of Cow/Buffalos with the veterinary doctors. To enrich the life style of farmers, the company also providing various loans from nationalized banks.

RECEPTION OF MILK:

Reception of milk refers to a process of making the decision regarding the acceptance of milk for further processing.

Whether the milk is acceptable or not, it has to be decided by the person in charge of the reception section. The place where this process is carried out is known as reception dock, receiving platform or raw milk receiving dock. Since the future processing of milk mainly depends upon its quality, the decision of accepting the milk must be made very carefully. The process of reception includes following operations:

A. Unloading or Emptying

Milk is generally brought either in Milk Cans or in Tankers. The first operation in the reception dock is unloading of milk cans emptying of milk tankers. As soon as the vehicle arrives at the reception dock, all the efforts should be made to get the milk properly inspected. The milk cans are unloaded from the vehicle and are generally placed on the conveyors. The lids are removed and each can is subjected to sensory evaluation. In case of milk tankers, milk is pumped out with the help of a milk pump, which normally passes through a flow meter where the volume of milk pumped is automatically recorded . Milk is taken to the dump tank from where sample is taken for quality evaluation.

B. Sampling

Sampling of milk is one of the most important aspects of entire operations. The validity of correct decision will be based on the sampling procedure. Only representative samples should be used for evaluating the quality of milk received. The technique of sampling and the volume of milk taken for individual sample will depend upon the size and the number of containers. Sample should be taken after thorough mixing of milk with the help of plunger or milk sampler.

C. Testing

Milk is generally brought either in Milk Cans or in Tankers. The first operation in the reception dock is unloading of milk cans emptying of milk tankers. As soon as the vehicle arrives at the reception dock, all the efforts should be made to get the milk properly inspected. The milk cans are unloaded from the vehicle and are generally placed on the conveyors. The lids are removed and each can is subjected to sensory evaluation. In case of milk tankers, milk is pumped out with the help of a milk pump, which normally passes through a flow meter where the volume of milk pumped is automatically recorded . Milk is taken to the dump tank from where sample is taken for quality evaluation.

A. Unloading or Emptying

These tests which are conducted on the reception dock are platform tests. These tests must be easy to perform, must give quick and reliable results, and should not require complicated and elaborate equipment. The time taken to perform these tests must be very short. The accuracy of these tests mainly depends upon the experience and sincerity of the individual who conducts the tests. The following tests are included under platform tests.

  • Organoleptic test
  • Clot on boiling test
D. Weighing or Measuring and Recording

When milk is received from the individual producers either at the collection centre or in the dairy, it is generally measured by the approved measures. In case the milk is received at the dairy from the individual societies or collection centres, its weight is recorded before it is dumped into the dump tank. Milk is poured in the weighing tank and its weight is known from the Electronic Wehing Seale. When milk is brought in the tankers to the dairy, then either the volume of milk is known through the marks provided in the tanker or from the flow meter through which it is passed. It is required that the records of the receipts should be carefully maintained. The important points to be recorded for each supply should include date, time, source, from where received, volume/ weight of milk received, fat and specific gravity quality of milk and signature of receiver.

CHILLING OF MILK :

Chilling of milk means cooling of raw milk to sufficiently low temperature so that the growth of microorganism present in milk checked. In chilling process, the temperature of milk should be reduced to less than 10°C preferably 3-4°C. Milk in the udder is almost sterile as soon as it leaves the udder, it is exposed to micro organisms. As soon as the microorganisms get into the milk, they start growing rapidly because milk contains all the nutrients required for their growth, and the conditions for their growth is favorable. If the growth of microorganisms is not checked then their growth will continue and several bio chemical changes will take place in milk. Due to these changes the quality of milk is adversely affected so much so that sometimes milk becomes unfit for consumption as fluid milk. Since most of the milk is produced in the rural areas under unhygienic contions and atmospheric temperature remains fairly high throughout the year, keeping quality of raw milk is very low. If milk has to be transported to longer distances, considerable time is involved between production and heating process. During this period milk must be protected from spoilage by the action of microorganisms. Chilling, therefore , is considered necessary soon after it is received at the chilling centres. Chilled milk can easily be transported without having appreciable change due to the growth of microorganisms. However, chilling of milk involves additional expense which increases the cost of processing .

In order to prevent the growth of microorganisms such conditions should be created which are not conductive to the growth of microorganisms. The growth of microorganisms can be stopped by adding certain chemicals but the addition of such substances is illegal and unethical because they are injurious to human health. The most effective means of controlling the growth of microorganisms without affecting the physicochemical properties and nutritive value of milk is to chilled it.

Lower temperature inhabit the growth of most of the microorganisms. It should be clearly understood that chilling process does neither kill microorganisms not it renders milk sale nor human consumption. It is only a means of controlling the growth of microorganisms. Every effort should be made to destroy the microorganisms as soon as possible even thought it has been chilled.