SETTING UP A DAIRY PROCESSING UNIT

A PROJECT REPORT
Submitted by
REYYA RENUKA [230101120085]
SUCHITA MALIK [230101120086]
GUNJA KUMARI [230101120087]

in partial fulfillment for the award of the

degree of
BACHELOR OF
TECHNOLOGY

in
COMPUTER SCIENCE AND ENGINEERING

SCHOOL OF ENGINEERING AND TECHNOLOGY

PARALAKHEMUNDI CAMPUS
CENTURION UNIVERSITY OF TECHNOLOGY AND MANAGEMENT
ODISHA
MAY 2024
 DEPARTMENT OF COMPUTER SCIENCE AND ENGINEERING
SCHOOL OF ENGINEERING AND TECHNOLOGY
PARALAKHEMUNDI CAMPUS

BONAFIDE CERTIFICATE

Certified that this project report Setting up a dairy processing unit is the bonafide

work of “Reyya Renuka, Suchita Malik, Gunja Kumari” who carried out the

project work under my supervision. This is to further certify to the best of my

knowledge, that this project has not been carried out earlier in this institute and the

university.

SIGNATURE

(Dr. Parle Kalyan Chakravarthy)

Professor of school of management

Certified that the above mentioned project has been duly carried out as per
the norms of the college and statutes of the university.
 DECLARATION

I hereby declare that the project entitled “Setting Up a Dairy Processing Unit”

submitted for the “Project Management” of 2nd semester B. Tech in Computer

Science and Engineering is my original work and the project has not formed the

basis for the award of B – Tech in Centurion University of Technology and

Management.

Name of the Student: Reya Renuka, Suchita Mallik, Gunja

Kumari
Signature of the Student:

Registration No.: [230101120085], [230101120086],

[230101120087]
Place:

Date:
 ACKNOWLEDGEMENTS

I wish to express my profound and sincere gratitude to Prof. Parle Kalyan

Chakravarthy, School of Management, SoM, Paralakhemundi Campus, who
guided me into the intricacies of this project nonchalantly with matchless
magnanimity.
I thank Prof. Debendra Maharana, Head of the Dept. of Department of
Computer Science and Engineering, SoET, Paralakhemundi Campus and Dr.
Parfulla Kumar Panda, Dean, School of Engineering and Technology,
Paralakhemundi Campus for extending their support during Course of this
investigation.

I would be failing in my duty if I don’t acknowledge the cooperation

rendered during various stages of image interpretation by Prof. parle Kalyan
Chakravarthy.

I am highly grateful to Prof. Parle Kalyan Chakravarthy who evinced keen

interest and invaluable support in the progress and successful completion of my
project work.
I am indebted to Prof. Parle Kalyan Chakravarthy for their constant
encouragement, co-operation and help. Words of gratitude are not enough to
describe the accommodation and fortitude which they have shown throughout my
endeavor.

Name of the Student: Reya Renuka, Suchita Malik, Gunja

Kumari
Signature of the Student:

Registration No: [230101120085], [230101120086],

[230101120087]
Place:

Date:
 TABLE OF CONTENTS

CHAPTER NO. TITLE PAGE NO.

CERTIFICATE i

DECLARATION ii
ACKNOWLEDGEMENT iii

ABSTRACT ...

1. CHAPTER – 1 INTRODUCTION
1.1. Dairy Processing Unit - An Overview

2. CHAPTER – 2 MACHINERY REQUIRED FOR THE PROCESSING OF MILK

2.1. Milk Skimming Machine.
2.2. Peristaltic Pump.
2.3. Milk Pasteurizing Machine.
2.4. Milk Homogenizer.
2.5. Milk Packaging Machine.
2.6. Refrigerated Vans.
3. CHAPTER 3 MILK PROCESSING UNIT
3.1. Skimming.
3.2. Fortifying.
3.3. Pasteurizing.
3.4. Homogenizing.
3.5. Packaging.
4. CHAPTER – 4 SETUP COST OF MILK PROCESSING UNIT IN CUTM
4.1. Capital Cost.
4.2. Techno – Economic Parameters.
4.3. Bank Loan and Subsidies.
4.4. Licenses and Permits.
 5. CHAPTER 5 MANUFACTURING OF DAIRY PRODUCTS
5.1. Butter Production
5.2. Cheese Production
5.3. Milk Powder Production

6. CHAPTER 6 CONCLUSION, FUTURE SCOPE, REFRENCE

CONCLUSION

FUTURE SCOPE

REFERENCES
 CHAPTER 1
A dairy is a place where milk is stored and where butter, cheese and other dairy
products are made, or a place where those products are sold. It may be a room, a
building or a larger establishment. In the United States, the word may also describe
a dairy farm or the part of a mixed farm dedicated to milk for human
consumption, whether from cows, buffaloes, goats, sheep, horses or camels.

The attributive dairy describes milk-based products, derivatives and processes, and
the animals and workers involved in their production, for example dairyman,
dairymaid, dairy cattle or dairy goat. A dairy farm produces milk and a dairy factory
processes it into a variety of dairy products. These establishments constitute the global
dairy industry, part of the food industry

DAIRY PROCESSING UNIT OF CUTM

The word dairy comes from an Old English word for female servant as historically
milking was done by dairymaids.
 CHAPTER 2
The procedure of milk processing is carried out through different steps that range
from skimming to packaging. Each of these steps requires the involvement of a
specific kind of machine to carry out the process. As soon as the milk is collected
from the milk-producing animals, the procedure is to be started immediately. The life
of milk is very shot and it needs to be clarified, fortified, pasteurized, homogenized,
packaged and distributed within its expiry period.
The machinery required for the processing of milk is discussed below:
2.1. Milk Skimming Machine
Milk skimming machine is the first thing that you will need in the procedure of milk
processing.
The skimming machine is essential in the milk processing as it helps in separating the
cream, skim milk and debris. The unwanted substances get removed in the process
through filtration. The milk is heated at a temperature of 45 degrees to 55 degrees for
the production of cream and skim milk.

The price of the milk skimming machine could range from 20,000 Rs. To 40,000 Rs.
They are available online or even in your local market.

SKIMMING MACHINE
2.2. Peristaltic Pump
Peristaltic Pump is required in the fortifying step of the milk processing. The process
of milk fortification can be defined as the addition of vitamins in skimmed milk.
Generally, vitamin A and vitamin D are added in this process with the help of a
peristaltic pump. With the help of a peristaltic pump, the vitamin concentration is
balanced in the milk.
There are various websites where you will get the peristaltic pump online, such
as India mart. You may get this equipment within the range of 20,000 Rs. to 40,000
Rs.

2.3. Milk Pasteurizing Machine

The process of pasteurizing is defined as the heating of milk for a specific amount of
time in a specific container. This process is important in order to kill all the bacterias
present in the milk. For this process, the milk pasteurizer is used. The heating of milk
is carried out at 72 degrees or 63 degrees .

The price range for milk pasteurizing is

from Rs. 1.5 lakhs to Rs. 7.5 lakhs.
2.4 Milk Homogenizer
This process helps in mixing of milk fat in the milk properly so that the fat particles
do not float on the surface. With the help of milk homogenizer, milk is pressurized at
2500 to 3500 psi, and it gets quickly cooled down to 4-degree Celcius so that the milk
doesn’t experience any variation in taste.

The cost of the machines ranges from Rs. 1.20 Lakhs to Rs. 4.5 Lakhs .

2.4. Milk Packaging Machine

In this process, the expiry date of the milk is also determined. The amount of milk
packaging machines ranges from Rs. 1.75 lakhs to Rs. 4.5 lakhs.

2.5 Refrigerated Vans

The use of refrigerated vans is to ensure that the milk remains safe. The price ranges
from Rs. 1.5 lakhs to Rs. 7 lakhs.
 CHAPTER 3

3.1. Skimming is a manual method that involves physically removing the cream
layer from the milk’s surface.
Procedure: This section will describe the process of skimming, including the use of
a ladle or a specialized skimmer to carefully skim off the cream.
3.2. Fortifying milk highly nutritious and particularly rich in vitamin B12, calcium,
and phosphorus. Fortified milk in the United States is also high in vitamins A and D.
Compared with unfortified milk, fortified milk offers several benefits.

3.3. Milk Pasteurization is the process of heating milk (or milk product) to a
predetermined temperature for a specified period without re-contamination during the
entire process.
3.4. Homogenization with reference to milk/ dairy applications thus refers to
a mechanical process that is used to reduce the size of fat globules such that milk fat
does not rise to form a cream layer during storage of milk.

3.5. Nowadays the most frequent ways of Packaging dairy products are by using
glass or plastic bottles, laminates, gable-top and brick type cartons, plastic pouches,
tubs, cans, containers and tetra-packs
CHAPTER 4
 CHAPTER 5

5.1. Butter Production

Butter is a dairy product made from the fat and protein components of
churned cream.
 Cream Separation.
 Churning.
 Washing.
 Kneading, Shaping and Cooling.
 Adding Salt.
 Packaging.
5.2. Cheese Production
Cheese is a dairy product produced in a range of flavors, textures, and forms
by coagulation of the milk protein casein.
 Culturing.
 Coagulation.
 Draining.
 Scalding.
 Mould-ripening.
5.3. Milk Powder
Milk powder manufacturing is done by the removal of the water from the
milk decreasing by that its water activity and increasing its shelf-life. Nutritional
properties are manufactured as per demand.
Powder flowability is affected by the shape and size of powder particles, and the
moisture and fat content of the powder.
 CHAPTER 6

CONCLUSION
Setting up the milk processing business could be quite a task and it could also
involve a big investment in the beginning. But once you start running the
commercial business with efficiency, the revenue generated by your business will
reach the financial heights.

The above given is the strategic plan and layout of the business plan of setting up a
milk processing plant. Every aspect of the industry is discussed thoroughly in the
article to assist the entrepreneurs who are entering this field as a beginner.

Do let us know how you liked this article in the comment section below. We really
appreciate the outcomes of our readers for the betterment of our content.

FUTURE SCOPE
The Indian dairy industry’s future not only lies in increasing processing capacities,
but also in making its raw material supplier, the farmer, a cost-efficient and globally
competitive producer. The role of private sector in developing an efficient dairy value
would be critical, as India aims at doubling farmers’ income in the next few years.

REFERENCE
[Link]
[Link]/dairy-processing-plant-project-report-setup
[Link]
ASSESSMENT
Internal:
SL FULL REMARK
RUBRICS MARKS OBTAINED
NO MARK S
Understanding the relevance, scope and
1 10
dimension of the project
2 Methodology 10
3 Quality of Analysis and Results 10
4 Interpretations and Conclusions 10
5 Report 10
Total 50

Date: Signature of the Faculty

COURSE OUTCOME (COs) ATTAINMENT

➢ Expected Course Outcomes (COs):

(Refer to COs Statement in the Syllabus)
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
➢ Course Outcome Attained:
How would you rate your learning of the subject based on the specified COs?

1 2 3 4 5 6 7 8 9 10
LOW HIGH
➢ Learning Gap (if any):
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
➢ Books / Manuals Referred:
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

Date: Signature of the Student

  Suggestions / Recommendations:
(By the Course Faculty)
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

Date: Signature of the Faculty

BACK COVER: (1 page: single side)

 ARRANGEMENT OF SHEETS OF PROJECT REPORT
1. Cover Page
2. Certificate i
3. Declaration ii
4. Acknowledgements iii
5. Contents iv - vii
6. List of Tables viii - ix
7. List of Plates x-xi
8. Notation xii-xiii
9. Abstract xiv-xv
10. Chapters Page No. 1 onwards
11. Conclusion
12. Future Scope
13. References
14. Assessment
15. Course Outcome Attainment
The page Nos. of sheets before Chapter I are to be properly entered in Roman Nos. depending
on the exact No. of pages under each item

SHEET 1 – COVER PAGE

SHEET 2 – CERTIFICATE

SHEET 3 – DECLARATION

SHEET 4 – ACKNOWLEDGEMENTS
SHEETS 4 to 8 – CONTENTS
SHEETS 9 & 10 – LIST OF TABLES
SHEETS 11 & 12 – LIST OF PLATES
SHEETS 13 & 14 – NOTATION
SHEETS 15 & 16 – ABSTRACT
SHEETS 17 ONWARDS – Chapter I etc.
REFERENCES
CONCLUSION

FUTURE SCOPE

ASSESSMENT

COURSE OUTCOME ATTAINMENT

BACK COVER