Department of Animal Science & Dairy Science - Don Bosco ...
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Department of Animal Science & Dairy Science
Don Bosco College of Agriculture, Sulcorna
Report
on
Experiential Learning Programme
Course Code: AHDS-4804
Course Title: Processing of Milk & Milk Products
Compiled by
Dr. Harshal Vasantrao Wadatkar
(M.Sc. Ph.D)
Assistant Professor & Head
Department of AHDS
&
Mr. Geetesh Velip (Lab Assistant, AHDS)
1. Introduction
Student’s READY(Rural Entrepreneurship Awareness Development Yojana)
programme was launched by Honorable Prime Minister on 25 July 2015. This
programme involves following five major components to provide knowledge, skill,
abilityandexperiencestoagriculturegraduates.
(https://education.icar.gov.in/student_ready.aspx).
a) ExperientialLearningonBusinessModel/HandsonTraining
b) ExperientialLearningonSkillDevelopment
c) RuralAwarenessWorksExperience(RAWE)
d) Internship/In-PlantTraining/Industrialattachment
e) StudentsProjects
Experiential Learning Programme (ELP) was approved by ICAR inXIIth plan with an aim
to develop competence, capability, capacity building, acquiring skills, expertise and
confidence amongst the graduates of agriculture. The ELP is offered during final year of
the agriculture degree program.This offers the phenomenon of “Learning by Doing” and
“Seeing by Believing”. This could potentially build up the self confidence amongst the
youth to become “Job givers rather than Job seekers”.
The main objectives of EL are:
1. To promote professional skills and knowledge through hands on experience.
2. To build confidence and ability to work in projects.
3. To acquire enterprise management capabilities.
Experiential Learning (EL) with business mode could help students gain the practical
knowledge and understandings of the business that could help to accomplish the concept of
Job Providers rather than Job Seekers. After gaining the knowledge of different agriculture
subjects (theory and practical) during their initial three years, they have opportunities to
develop business modelsto accomplish “Earn while Learn” concept.
Present scenario
The Indian Dairy Industry has made rapid progress since independence. A large number of
modern milk plants and product factories have since been established. These organized
dairies have been successfully engaged in the routine commercial production of
pasteurized bottled milk and various Western and Indian dairy products. With modern
knowledge of the protection of milk during transportation, it became possible to locate
dairies where land was less expensive and crops could be grown more economically.
Today, India is 'The Oyster' of the global dairy industry. It offers opportunities galore to
entrepreneurs worldwide, who wish to capitalize on one of the world's largest and fastest
growing markets for milk and milk products. A bagful of 'pearls' awaits the international
dairy processors in India. The Indian dairy industry is growingrapidly, trying to keep pace
with the galloping progress around the world.
A variety of indigenous milk products are produced in India, most of which are region
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specific. The market demand, quality of milk, economics of operation and shelf life
determines the type of products to be manufactured and marketed. There is considerable
scope for adopting newly emerging technologies and equipment for large-scale production
of Ghee, Butter, Paneer, Channa, Basundi, Khoa, Ice-cream, Curd, Shrikhand etc.
1.1Student’s Advisory Committee for Module Programme
1. Chairman Dr. H.V Wadatkar
2. Member Dr. Haresh Agare
3. Member Dr. Rachana Kolambkar
4. Member Dr. Shreyas Jadhav
5. Member Er. Vinod Atkari
1.2Objectives of the Module
1) To standardized the process of preparation of different milk products i.e. Curd, Lassi,
Buttermilk, Kulfi, Shrikhand, Falooda, Ice-cream and Milkshake.
2) To study the sensory quality of Lassi and Kulfi prepared by using different flavours.
3) To study the physio-chemical composition of milk and prepared milk products.
4) To work out the cost of production of prepared products.
2. OBSERVATIONS
Considering the production and disposal of milk, the efforts were made through present
experiential learning module to assess the possibility of processing of milk and also to
prepare different milk products using different flavours that are popular in Indian market.
The present experiential learning programmeis entitled “Processing of Milk & Milk
Products”. The main motive of undertaking this present experiential learning programme is
to provide students an exposure in entrepreneurship in dairy industry and also to provide
them hands on training to deal with enterprise. In this experiential learning programmean
attempt was made to evaluate the prepared products for its physic-chemical, sensory
analysis and cost of production.
2.1 Collection of milk
The milk was brought from the Dairy instructional farm, Animal Husbandry & dairy
Science Section to the lab for processing. Daily Procurement of milk were 10-15 litre @ Rs.
35/ Litre.
2.2 Organoleptic evaluation of milk
Considering the use of milk from two breeds for preparing milk products in the module, the
breeds i.e.,Gir and Jersey were organoleptic evaluated.
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Table 1. Organoleptic evaluation of milk
Parameter Gir Cow Jersey Cow
Colour Slightly yellow More yellow
Appearance Normal Normal
Odor Good Good
Taste Normal Slightly watery taste
2.3 Physical Analysis of Prepared Milk Products
The prepared milk products were evaluated for its physical properties such as appearance,
texture, colour, consistency and flavour.
Table 2. Physical analysis of prepared milk products
Sr. Product Physical Characteristic
No. Appearance Texture Colour Consistency Flavour
1 Kulfi Freezed Buttery Natural Thick Less acidic
2 Buttermilk Wholesome Watery Natural Thin Off flavour
3 Falooda Wholesome Milky Unnatural Thin Pleasant
4 Banana shake Glossy Smooth Natural Thick Pleasant
5 Lassi Wholesome Smooth Natural Thick Mild acidic
6 Shrikhand Glossy Smooth White to yellow Sticky Pleasant
2.4 Chemical Analysis of Milk and Milk Products
Chemical analysis is important for any product for ensuring the chemical safety, quality,
productivity, control and consistency of the product.
Table 3. Chemical analysis of milk and milk products
Parameters
Sr.no. Products
Specific gravity Total solid (%) Fat (%) Acidity (%)
1 Milk 1.024 10 3.5 0.24
2 Lassi _ 30 3.1 1.17
3 Buttermilk 1.025 10 1.4 0.49
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2.5 Sensory evaluation of kulfi and lassi prepared with different flavors
Sensory evaluation of any consumable product is an integral part of quality assurance
program. The word quality in relation to food is commonly the degree of excellence with
respect to its palatability. In the process of food development, sensory evaluation has great
importance and is a first step in product development. The acceptability of the kulfiand
lassiwas measured in terms of sensory attributes such as, flavour, colour and appearance,
consistency and overall acceptability on 9 point hedonic scale by a panel of five semi-expert
judges.
Table 4. Mean scores of Kulfi & Lassi with different flavours, colour and
appearance, consistency and overall acceptability.
Parameters KULFI LASSI
T1 T2 T3 T4 T5 T1 T2 T3 T4 T5
Flavour 7.55 7.75 7.65 8.10 8.90 8.35 7.50 8.10 8.40 8.25
Colour & 7.90 7.65 7.65 8.15 8.25 8.50 8.25 8.10 8.45 8.05
Appearance
Consistency 7.45 7.95 8.10 7.90 8.50 8.15 7.60 7.95 8.40 8.25
Overall 7.60 7.95 7.85 8.15 8.85 8.05 7.50 7.75 8.45 8.15
acceptability
2.6 Cash Flow Statement of prepared milk products
The expenditure involved for preparation of different products on account of used raw
material. i.e., cost of milk, curd, other ingredients, labour, fuel, electrical charges, etc. the
cost of production was calculated for preparation of different products.
Table 5. Cash flow statement of Kulfi
Sr. No. Particulars Unit Quantity Rate Amount (Rs.)
Input cost
1. Labor charges Days 5 300 1500
2. Input charges
a. Milk L 120 35 4200
b. Sugar Kg 11.02 36 396.72
c. Biscuits No. 13 10 130
d. Cardamom G 150 1 150
e. Strawberry crush Ml 815 0.2 163
f. Dry fruits G 225 0.68 153
g. Butter scotch Ml 990 0.2 198
h. Mango crush Ml 815 0.2 163
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i. Cones No. 1029 1.10 1131.9
j. Sticks No. 1029 0.2 205.8
k. Tender coconut No. 8 20 160
l. Al foil Roll 1 150 150
3 Working capital 8701.42
4 Int. on W.C. @ 6 % 522.08
5 Fixed capital 444.4
6 Int. on F.C. @ 10 % 44.44
7 Miscellaneous charges 200
Total cost 9912.34
Returns/Income
23 Yield Cones 21,225
24 Net profit/loss 11312.66
25 B:C ratio 2.14
Table 6. Cash flow Statement of Buttermilk
Sr.no Particulars Unit Quantit Rate Amount (Rs.)
y
Input cost
1 Labour charges Days 1 300 300
2 Input charges
a. Curd Kg 50 35 1750
b. Black salt Kg 1.758 220 386.76
c. Common salt Kg 0.500 18 9
d. Plastic glass No 481 1.10 529.1
e. Coriander Bundles 5 10 50
f. Chillies No. 250 40 10
g. Jeera powder Gm 500 115
3 Working capital 3149.86
4 Interest on W.C. @6% 188.99
5 Fixed capital 444.4
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6 Interest on F.C.@10% 44.44
7 Miscellaneous charges 400
Total cost 4227.69
Returns
1 Yield No. 481 10 4810
2 Net profit\loss 582.31
3 Output: Input ratio 1.13
Table 7. Cash flow statement of Falooda
Sr.no Particulars Unit Quantity Rate Amount (Rs.)
Input cost
1 Labour charges Days 1 300 300
2 Input charges
a. Milk L 24 35 840
b. Sugar Kg 3.3 36 108
c. Chia seeds G 300 0.34 102
d. Plastic glass No 120 1 120
e. Lids No. 80 0.5 40
f. Straw packets Packet 1 30 30
3 Working capital 1540
4 Interest on W.C. @6% 92.4
5 Fixed capital 444.4
6 Int.on F.C.@10% 44.44
7 Miscellaneous charges 100
Total cost 2221.24
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Returns
1 Yield No. 75 20 1500
No. 50 15 750
2 Net profit\loss 28.76
3 Output : Input ratio 1.01
Table 8. Cash flow statement of Banana shake
Sr.no Particular Unit Quantity Rate Amount (Rs.)
Input cost
1 Labor charges Days 1 300 300
2 Input charges
a) Milk Liter 33.7 35 1179
b) Banana Doze 8 50 400
n
c) Sugar Kg 2 36 72
d) Cashew g 168.5 0.65 109.525
e) Plastic cups No 188 1 188
f) Lids No 188 0.5 94
3 Working capital 2342.525
4 Interest on working capital @6% 140.55
5 Fixed capital 444.4
6 Interest on fixed capital @10% 44.44
4 Miscellaneous charges 150
Total Cost 3121.915
Returns
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1 Yield No 160 20 3200
No 28 17 450
2 Net profit 528.085
3 Output –input ratio 1.16
Table 9. Cash flow statement of Lassi
Sr. No. Particulars Unit Quantity Rate Amount
Input cost
1. Labor charges Days 4 300 1200
2. Input charges
a. Curd Kg 98.35 60 5901
b. Sugar Kg 13.61 36 489.6
c. Starter culture Cups 1 10 10
d. Cardamom G 275 1 275
e. Strawberry crush Ml 440 0.2 88
f. Butter scotch Ml 740 0.2 148
g. Mango crush Ml 270 0.2 44
h. Lassi cups No. 539 1 539
i. Lids No. 150 0.5 75
j. Straw packets No. 33 0.3 9.9
k. Salt packet No. ½ 18 9
3 Working capital 8788.5
4 Int. on W.C. @ 6 % 527.31
5 Fixed capital 444.4
6 Int. on F.C. @ 10 % 44.44
7 Miscellaneous charges 200
Total cost 10004.65
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Returns/Income
23 Yield Cups 539 20 10780
24 Net profit/loss 775.35
25 B:C ratio 1.07
3.PROECT PROPOSAL FOR MINI-DAIRY PILOT PROCESSING PLANT
The Mini Dairy Processing Plant is located at theDon Bosco College of Agriculture, Agro
Ed Complex, Sulcorna,Quepem. The Dairy Instructional Farm is situated near processing
plant. The area of manufacturing unit is 11.9×8.8m,which has proximity to road services,
water, electricity, effluent drains, social infrastructure, etc.
3.1 FIXED CAPITAL
SR.NO MACHINERY COST OF MACHINERY
(Rs.)
1 Deep freezer 33000
2 Refrigerator 22000
3 Hand churner 1850
4 Mixer 3500
6 Deep freezer 36800
3.2 MANPOWER
SR.NO PARTICULAR NUMBER WAGES SALARY
1 Sai Maheshwari Student 202.4 607.2
2 Saniya Makandar Student 202.4 607.2
3 PragatiDessai Student 202.4 607.2
4 ShrutiDessai Student 202.4 607.2
5 OmkarSamant Student 202.4 607.2
6 VivekMalgonde Student 202.4 607.2
7 ShubhamNaik Student 202.4 607.2
8 JayasriPulli Student 202.4 607.2
9 VakkaVenka Reddy Student 202.4 607.2
Don Bosco College of Agriculture 10 | P a g e3.3 CAPITAL COST OF PROJECT
Broadly the capital cost includes the cost of land, development of land, fencing, internal
roads, plant and machinery, preliminary and preoperative expenses, money for working
capital, etc.
Sr.no. Component Cost
1 Land 50400
2 Land development 128000
3 Machinery 16160
4 Ingredients 2545
5 Packaging material 2600
Total 199705
3.4 DISPOSABLE PATTERN OF ALL PREPARED MILK PRODUCTS
Sr.no. Name of product Cost Return Cash flow
1 Kulfi 9912.34 21225 11312.7
2 Buttermilk 4227.9 4810 582.31
3 Falooda 2221.24 2250 28.76
4 Bananashake 3121.91 3650 528.08
5 Lassi 10004.7 10780 775.35
3.5 EXPENDITURE PROJECTION
Sr.no. Particular Cost incurred
1 Procurement cost of milk 1500
2 Power 180
3 Commission and transportation charges 250
4 Packing material 2600
5 Chemicals & detergents 500
6 Salaries and wages 5464
7 Ingredients 2545
Total operational cost for milk plant (for 3 months) 13039
Don Bosco College of Agriculture 11 | P a g e4.DAIRY RELATED EXPOSURE VISIT
An Exposure visit had been given to Spinnz Foods Private Limited. Punjabi Kulfi D3-11,
Plot no:61, Kakoda Industrial Estate, KakodaCurchorem Goa-403706.In this visit,
students learnt about the traditional method of different flavored kulfi preparation i.e.Malai,
Pista, Kesar Pista, Gulab and all Dry Fruit Kulfi’s. Also, students got to know about
different freezing technologies, which are used for kulfi preparation. They also saw
different machineries used for packaging kulfi, cones etc. Also, this visit gave a brief idea
about establishing enterprise, the requirements and efforts by entrepreneurs.
5.MARKET SURVEY
Under the module "Experiential Learning Programme in Processing of Milk & Milk
Products"market survey was conducted with an objective to know the customer preference
related to different dairy products and the brands available in market and also to know the
preferences of the dealers or agents for demand of different brands and products. For market
survey,villagesclose to the college such as Netravali, Vichundrem, Vaddem were selected.
The survey was conducted on 5th March 2021, wherein students interacted with the local
customers who usually purchase dairy products from local shopkeepers in village. They also
interacted with the local shopkeepers. The general questions were asked to customers and
shopkeepers, which could give them the idea about the people’s preferences and their
acceptability of different products available in market.
5.1 Objectives for survey
1. Identify the customer responses to different dairy products and brands available in
market.
2. To gain customer feedback on different dairy products.
3. Understand customers interest in purchasing different dairy products
4. To improve existing products and services.
5. Make well-informed business decisions about production and selling of different
dairy products.
6. To search for new marketing opportunities.
6. Conclusion
Following conclusions are emerged from the results of module:
1. All the products prepared under this experiential learning could be standardized and
implemented in any dairy processing unit.
2. The different flavours used in preparation of Kulfi and Lassi could be utilized on a
major production sale and could be marketed throughout the state of Goa.
3. Looking at the physio-chemical analysis of prepared products, they are safe for
consumers and are equally nutritional and beneficial.
4. As this experiential learning could be profitable on small scale, this production could
also be taken up on major scale focusing on large number of consumers.
Don Bosco College of Agriculture 12 | P a g eExperiential Learning Programme Activities
Preparation of Buttermilk & khoa
Preparation & Packaging of Kulfi Physico-chemical analysis of milk
Dairy Chef-2021 Competition Winners & Runner-up
Don Bosco College of Agriculture 13 | P a g eKulfi Ready for sale Prepared Dairy Products
Sensory evaluation of Dairy Product’s by the Semi-trained Panel Judges
Sensory evaluation of Dairy Product’s by the Respected Principal Dr. Suresh Kunkalikar
Don Bosco College of Agriculture 14 | P a g eBrain storming session with Students on Entrepreneurship, Training & Guidance on “ATMANIRBHAR
BHARAT” By Er. Vinod Atkari
EXPOSURE VISIT TO KULFI INDUSTRY & MARKET SURVEY
Educational visit to Punjabi Kulfi Industry, Cacora, Sanvordem
Don Bosco College of Agriculture 15 | P a g eMarket survey at Netravali village, Vichundrem village, Vaddem village
Profit Sharing
SR.NO PARTICULAR Transaction Id. Amount (Rs.)
1 Sai Maheshwari 123909949160 1889.00
2 Saniya Makandar 117795729505 1889.00
3 Pragati Dessai Cash 1889.00
4 Shruti Dessai 117243079855 1889.00
5 Omkar Samant 117353421106 1889.00
6 Vivek Malgonde 117243096587 1889.00
7 Shubham Naik 117352071290 1889.00
8 JayasriPulli 118354811514 1889.00
9 VakkaVenka Reddy 123910998381 1889.00
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