Bridging the gap between theoretical knowledge and its practical application is crucial in Veterinary Sciences. Putting in practice the things you've been taught makes the teaching and learning process more exciting.
At IIVER, the teachers acknowledge the significance of students learning from the real-world applications of the theories. This is why we regularly organise tours to various industrial areas and research centres. One such enriching experience is a visit to a Milk chilling and collection centre near Rohtak, Haryana.
This blog covers all the aspects from the visit to a Milk chilling centre in Rohtak. The day trip was made possible by Dr. Randhir Dabur, who took on the responsibility of the whole third-year BVSc-AH students and accompanied them on this experience. During this visit, students gained a complete live experience of the theories they've been taught and invaluable insights involved in the collection, cooling, and storage of milk, ensuring its quality and safety for consumption. In this article we cover the centre's operations, from milk collection to temperature control and storage. Through these experiences, we expect future veterinarians to develop skills and understand the importance of the health and safety of dairy animals and the quality of dairy products.
1. Overview of the Chilling Centre
Visiting the M/S Devender Agency chilling and collection centre provided us with a comprehensive understanding of its operations. Here's an overview of the key details:
- Name and location
The chilling centre is operated by Dr. Devender Dahiya and is located at VPO Sundarpur, Jind Road, Rohtak. This strategic location helps in efficiently managing the collection and distribution of milk from nearby areas.
- Area details
The centre spreads over an area of 1 acre. This space accommodates various facilities required for chilling, collection, storage and transportation.
- Collection Radius
The centre collects milk from a vast area within 250 km radius. This extensive reach ensures that milk from numerous dairy farms is brought to the centre for processing, maintaining a steady supply chain. The centre also receives milk from local farmers and villagers. This practice supports the local economy and ensures fresh, high-quality milk is consistently supplied to the centre.
2. Milk Collection Process
Pattern of Collection
- Milk is collected through Farm Collecting Tanks (FCT). This method ensures that milk is gathered efficiently from various farms and localities before being transported to the chilling centre.
Means of Transportation
- The transportation of milk is carried out using tankers and cans. These means ensure that the milk is moved swiftly and safely from farms to the chilling centre. These tankers are insulted to avoid spoilage of milk over a long distance.
Number and Type of Tankers
- The centre employs 20 tankers for milk transportation.
3. Capacity and Daily Operations
Capacity
- The chilling centre has the capacity to chill between 85,000 and 250,000 litres of milk per day.
Daily Milk Reception
- The centre receives between 110,000 and 225,000 litres of milk daily. This volume highlights the scale of operations and the importance of efficient processing systems.
Quantity of Milk to be Chilled
- On a daily basis, the quantity of milk to be chilled ranges from 110,000 to 225,000 litres.
4. Temperature Control and Storage
Initial Temperature of Raw Milk
- The raw milk arrives at the chilling centre with an initial temperature of 32-35°C. It's crucial to quickly reduce this temperature to maintain milk quality.
Temperature of Chilled Water
- The chilled water used in the process is maintained at -2°C. This low temperature is essential for rapidly bringing down the temperature of the milk.
Temperature of Chilled Milk
- The milk is chilled to a temperature of 2-4°C. This optimal chilling range helps in preserving the milk's freshness and preventing spoilage.
Quantity of Milk Chilled per Hour
- The centre has the capability to chill 10,000 litres of milk per hour. This high chilling rate ensures that the large volumes of milk are processed efficiently.
Storage Tanks
- There are 5 storage tanks at the chilling centre. These tanks are used to store the chilled milk before it is transported further or processed.
Temperature in Storage Tanks
- The milk in the storage tanks is maintained at a consistent temperature of 4°C. This temperature control is vital to ensure the milk remains fresh during storage.
5. Chilling Rates and Requirements
Rate of Chilling
- The centre chills milk at a rate of 10,000 litres per hour. This rapid chilling process is crucial for maintaining the quality of the milk.
Rate of Temperature Rise During Storage
- During storage, the temperature of the milk rises at a rate of 2°C per 24 hours. Monitoring and controlling this rise is important to prevent spoilage.
Refrigeration Requirement
- The chilling centre's refrigeration requirement is 85,000 litres. This capacity ensures that the centre can handle the large volumes of milk processed daily.
Laboratories for Testing Milk Samples
The centre is equipped with laboratories for testing milk samples. According to this the price of the milk and quality is determined.
Operational Hours
- The centre operates 24x7 to ensure continuous chilling and storage of milk. This round-the-clock operation is essential to manage the high volumes of milk and maintain its quality.
6. Practical Insights for Students
Student Visit
- During the visit, students got practical working experience of how industries work. It was also a motivational experience, as the owner of the plant has been through so many hardships to reach where they are right now.
Hygiene and Handling
- Top-notch hygiene was maintained. Usually milk processing units have a characteristic smell of dairy, but surprising enough, this place was extremely hygienic, and no such smell was found.
Technology and Techniques
- The visit highlighted the advanced technology and techniques used in the chilling process. Students gained an understanding of the equipment and methods that help in maintaining milk quality.
Quality Control Measures
- Quality control measures and standards were a key focus during the visit. Students learned about the various checks and tests conducted to ensure the milk meets quality standards.
Logistics Management
- Observations on logistics management, including transportation and storage, provided students with a comprehensive understanding of the operations involved in dairy processing.
7. Insights from Dr. Devender Dahiya
Post the visit a short lecture was organised where the owner spoke for a few minutes, giving an overview of the workings of the chilling centre. He also discussed the hardships he faced and, with his vision and determination, reached where he is today. It was a very insightful experience.
Summary of the entire working of the centre -
• The farmers and tankers arrive at 5.30 in the morning. They are suggested to maintain a clean and hygienic condition, which starts with cleaning the animals and the utensils the milk is collected in. So that milk doesn't have any foreign bodies in it, which can be feed particles or dust that may stick to animals and contaminate the milk.
• Then the milk is tested in the laboratory by experts. Milk is tested for two components: fat and SNF (solid, not fat).
• Collection is done in small tanks called FCT (farm cooling tanks), which cool milk to 4°C in 4 hours.
• The centre is only for collection and cooling, not pasteurization. They supply primarily to Nestle, and the entire setup is guided by Nestle.
• In between, he also discussed MCC, which is an advanced technology of cooling that instantly cools milk.
• The milk is loaded from all 8–10 centres by one tanker, and the sample is collected separately from each centre and stored in an icebox.
• The majority of testing is performed in labs at the centre. Field testing only includes fat and SNF testing; smell and taste are also conducted.
• Once tested the milk is then loaded into FCT tanks, and cooling is performed so as to avoid bacterial growth. As once the milk goes bad, it can't be further used for anything, unlike in our home, where we could use it for panner or channa if the milk goes bad.
• Then, upon arrival at the centre, 36 laboratory tests are performed on the milk samples. Which include nitrate, nitrite, antibiotic tests, etc. Whichever farmer's milk fails the tests is either discontinued or provided guidance to improve the quality.
• The major issue discussed was contamination by aflatoxins, which is affecting milk quality all over the country and is carcinogenic. This is mainly predominant in the rainy season and can be avoided by improving the feeding hygiene of animals.
8. Educational Benefits of the Tour
IIVER's initiative to organise such tours and seminars on a regular basis ensures students' welfare and advancement. These visits expose you to the real-world applications and workings, which bridge the theoretical and real-world applications.
The practical insights and knowledge gained from these visits help students grow and prepare them as future veterinarians, ensuring they are well equipped with the knowledge and skills required in the field.
Conclusion
The visit to the M/S Devender Agency chilling and collection centre was an invaluable experience for IIVER students, providing practical insights into the operations of a large-scale dairy facility. From understanding the milk collection process to observing advanced chilling techniques and quality control measures, the tour enriched our knowledge and prepared us for future roles in veterinary medicine.
We extend our heartfelt thanks to Dr. Dabur for making this visit possible and for his continuous support in providing us with such enriching learning opportunities. Our gratitude also goes to Dr. Devender Dahiya, owner of the chilling and collection centre for inviting us and sharing his valuable insights into the operations of the facility. Their contributions have significantly enhanced our understanding and appreciation of the dairy industry.
This visit not only expanded our knowledge but also underscored the importance of maintaining high standards in dairy operations to ensure the quality and safety of milk. We look forward to applying the lessons learned during this visit in our future endeavors in veterinary medicine.
