Industrial visit to Highland Factory

Digana

Group 01

Group 01
E.M.S.Udayakumara-GS/MSc/Food/3622/08

T.L.V.Peiris – GS/MSc/Food/3630/08

K.S.L. Perera - GS/MSc/Food/3630/08

B.A.R. Perera- GS/MSc/Food/3627/08

B.K.K.K. Jinadasa-GS/MSc/Food/3608/08

 
 
 
 
About Milco

Milco (Pvt) Ltd was established in 1956 as “The National Milk Board” under the Ministry of
Agriculture. It commenced operations with a single Factory in Colombo donated under the
Colombo Plan.

Today it has evolved in to 4 factories which are situated in Colombo, Digana, Ambewala,
Pollonaruwa and posses a wide network of milk collection, production and sales centers
administrated through out the island and continue to contribute towards the enhancement of the
rural economy while providing the much needed nutrition to the entire nation.

Colombo Milk Factory

Colombo Milk Factory is a donation under the “Colombo Plan” by

the government of New Zealand to Sri Lanka with the establishment
of “National Milk Board” in 1956 and the factory was known as”
Colombo Central Dairy ”
Initially pasteurized milk in bottles were produced. Later on
production was expanded to manufacture of sterilized milk and butter
with more donations and investment by other agencies. Next step was
the addition of Ice cream and yoghurt to the product range.
Subsequent introduction of a modern yoghurt machine helped to
increase the supply to the market.

Ambewela Spray Dried Milk Powder Factory

Started in 17th January 1974 with 5600 liters of fresh milk collected at
Kotagala Chilling Centre, producing only 100 to 150 Lbs of Milk
Powder per day. Today Ambewela spray Dried Milk Powder Factory
produces 10-13 Metric Tons from 110,000 Liters of fresh Milk
collected from 32 Milk Collecting centers from Passara, Bibile,
Bandarawela, Welimada, Haputhale and the surrounding areas.
Furthermore in 1989 Butter production too started at this factory and
today it produce about 33,000 kilos of Butter.

 
 
 
 
Digana Milk Factory

The Digana Milk Factory was established in 1987 and as at

present, manufactures many a number of Highland product range
such as yoghurt, cheese, Ice cream, Curd, Sterilized milk,
Pasteurized milk etc.Initially the staff strength was 55 and
processed 4000 – 5000 liters per day. By now the staff strength is
increased to 230 and processes around 11,000 liters per day

Pasteurized milk etc.Initially the staff strength was 55 and processed 4000 – 5000 liters per day.
By now the staff strength is increased to 230 and processes around 11,000 liters per day

In 1986, the “National Milk Board” was converted into “Milk Industries of Lanka Company
Limited” as a government owned company. After that in 1998 “Kiriya Milk Industries of Lanka
(Pvt) Ltd.” took over the administration of “Milk Industries of Lanka Company Limited”. Later
in 2000, “Kiriya” was taken back by the government and in 2001 it was named as “Milco (Pvt)
Ltd.”, which now stands as a 100 % government owned company.

What is yoghurt?

Yoghurt is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk
sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and its
characteristic tang.

There is evidence of cultured milk products being produced as food for at least 4,500 years. The
earliest yoghurts were probably spontaneously fermented by wild bacteria Lactobacillus
bulgaricus.

Yoghurt has nutritional benefits beyond those of milk: people who are moderately lactose-
intolerant can enjoy yoghurt without ill effects, because the lactose in the milk precursor is
converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected
individuals' need to process the milk sugar themselves.

Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions, and in
preventing antibiotic-associated diarrhea. One study suggests that eating yoghurt containing L.
acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive.

Yoghurt is believed to promote good gum health, possibly because of the probiotic effect of
lactic acids present in yoghurt. There is wide range of yoghurt varieties all over the world. The
most popular type of yoghurt in Sri Lanka is the “Set Yoghurt”. The Yoghurt produce in Digana
factory is a set yoghurt which consist of below nutritional values.

 
 
 
 
 Nutrition Information
Average Value
Per 100g Per one
Cup
Fat 3.00g 2.70g
Protein 3.50g 3.15g
Carbohydrates15.04g 13.53g
Vitamin A 10.00mcg9.00mcg
Iron 0.1mg 0.09mg
Phosphorous 130mg 4117mg
Calcium 140mg 126mg
Thiamin 10.00mg 9.00mg
Riboflavin 150mcg 135mcg
Energy 99.51cal 89.56cal

In addition to the standard set yoghurt they produce several varieties of flavoured yoghurts too
such as Banana, Mango and Vanilla.

Production Process

Digana milk factory produces 2 types of yoghurts

1. Sweetened plain yoghurt- Sugar or Colouring are not added

2. Unsweetened yoghurt- sugar and colourings are added.

Flow diagram for yoghurt production

Production of  Milk collection  Transportation to  Storage of  Pasturization of 

milk by  by chilling  factory by  chilled milk  milk 
farmers  centers  insulated trucks  at 40C 
(72oC for 15sec)

Heat  Homogenization  Raw materials  Separation and  Storage of 

treatment of  550C‐150  mixing at 450C  Standardization  pasteurized 
milk at 80oC  Kg/Cm2  1000L/h  700Lts  of milk  milk 
for 30 mins 

Cooling to  Culture  Filling  Incubation  Cold Storage 

44oC  inoculation  44oC 2.5‐3.5  4oC‐10 oC for 
   4500 cups/h  hrs  10 hrs 
(2%)/ Flavour 
 
addition 
 
 
Milk collection by chilling centers

Milk is collected by from milk farmers by chilling centers and chilled. Due to chilling the
temperature is reduced and this leads to lowered enzyme activity of spoilage microorganisms.

Transportation to factory by insulated truck

Due to insulation temperature variations do not occur during transportation. Therefore spoilage
of milk during transportation is prevented.

Storage of chilled milk

At factory the milk brought in by insulated trucks are temporarily stored at 4oC until taken to
used.

Pasteurization of milk

Stored milk is then pasteurized by HTST (high temperature short time) method by keeping milk
at 72 oC for 15 seconds using a plate heat exchanger. This will reduce the microbial load.

Separation and Standardization of milk

The pasteurized milk is then separated into skim milk and cream by centrifugation. After
separation standardization is done to achieve the desired fat content for the product. For milk the
desired fat content is 3%.

Raw material mixing

Milk, gelatin and sugar are added together and blended at 45oC using an agitator in a mixed tank.

Homogenization

Mixture is homogenized at 55oC using a pressure of 150 Kg/cm2.In addition to thorough mixing
Homogenization also prevents creaming and wheying off during incubation and storage. This
increases stability and enhance the texture and consistency.

Heat treatment of milk

The mixture which underwent the homogenization is then goes to a heat treatment where the
milk is kept at 80oC for 30 minutes. This severe high heat treatment is necessary to produce a
relatively sterilize and conductive environment for starter culture. Furthermore this denatures and
coagulates whey proteins to enhance the viscosity and texture.

Cooling

 
 
 
 
The above mixture is then cooled down to 44oC. This is the optimum temperature for bacterial
starter culture to survive. When mixture achieves this point 2% of freeze dried thermophilic
lactic culture and flavours are added to the mix. This particular culture is an imported culture.
Then this mixture is thoroughly agitated to ensure a even distribution of the culture throughout
the mixture.

Filling

After the above step the mixture is filled into cups at a rate of 4500 cups per hour.

Incubation

Filled cups are then kept at 44oC for 2.5-3.5 hrs for incubation. There will be no agitation and
this will facilitate the formation of yoghurt curd or “Coagulum”. Formation of coagulum is
formed due conversion of lactose to lactic acid by starter culture bacteria. In this case the
lowered PH coagulate the milk proteins. Lactic acid is a product formed due to partial oxidation
of lactose sugar under anaerobic conditions by the organism. Enzymes with in the bacterial cells
catalyze the lactic acid formation reaction.

Cold storage

Due lactic acid formation the PH value of the mixture goes down. When it comes to iso electric
point of casein (PH 4.6-4.7) is approached, it sent to cold storage where yoghurt is stored at 4oC -
10oC for about 10 hours to hinder the fermentation, chemical, microbiological and physical
degradation.

Enzyme activity related to the production of yoghurt

Yogurt is a product obtained through milk fermentation with a specific yogurt starter culture
consisting of a mixture of two species of lactic acid bacteria (LAB), Lactobacillus delbrueckii
subsp. bulgaricus and Streptococcus thermophilus .The main roles of this mixed starter in the
production of yogurt are (i) acidification through the conversion of lactose into lactic acid, (ii)
creation of the viscous texture by the production of exopolysaccharides, and (iii) development of
the typical yogurt flavor
The typical yogurt flavor is caused by lactic acid, which imparts an acidic and refreshing taste,
and a mixture of various carbonyl compounds like acetone, diacetyl, and acetaldehyde, the latter
of which is considered the major flavor component .The relatively high concentration of
acetaldehyde (in the range of 5 to 21 mg/liter) found in yogurt must be due to a low utilization
rate of this metabolite since the yogurt bacteria lack the main enzyme for acetaldehyde
conversion into ethanol, alcohol dehydrogenase .
The production of acetaldehyde by LAB seems to be strain dependent. L. delbrueckii subsp.
bulgaricus has been reported by some authors to be a greater acetaldehyde producer than S.

 
 
 
 
thermophilus, whereas other authors have reported the contrary.Although it is presently unclear
what the major pathway for acetaldehyde production by LAB is, several metabolic pathways
have been shown to lead to its formation and it is possible that more than one metabolic pathway
operate simultaneously. During yogurt fermentation, acetaldehyde can be produced directly from
lactose metabolism as a result of pyruvate decarboxylation. It can be produced (i) directly via
pyruvate decarboxylase or pyruvate oxidase or (ii) indirectly through the formation of the
intermediate acetyl coenzyme A by pyruvate dehydrogenase or pyruvate formate lyase.
Furthermore, acetaldehyde can be formed by the activity of deoxyriboaldolase, which degrades
thymidine into acetaldehyde and glyceraldehyde-3-phosphate. Finally, while several amino acids
can be converted into acetaldehyde via pyruvate as a metabolic intermediate, threonine can be
directly converted into acetaldehyde and glycine by the activity of threonine aldolase (TA)

Overview of different metabolic pathways in LAB that could lead to acetaldehyde formation
Acetyl CoA, acetyl Co-enzyme A.

In the yogurt bacterium S. thermophilus, the only enzyme with TA activity (interconversion of
threonine into acetaldehyde and glycine) seems to be the serine hydroxymethyltransferase
 
 
 
 
(SHMT; EC 2.1.2.1). This is an important enzyme involved not only in the formation of glycine
and serine but also in the turnover of folate in all organisms.However, the role of TA in
acetaldehyde formation in mixed yogurt cultures is still not fully understood.
The aim of this work was to investigate the role and importance of SHMT in the production of
acetaldehyde by S. thermophilus. It was observed that the main pathway for acetaldehyde
formation in this microorganism is through the activity of SHMT since the inactivation of the
encoding glyA gene led to the almost complete abolition of TA activity. This result indicates the
absence of an alternative pathway for acetaldehyde production and thus establishes the
importance of SHMT in the production of this key aroma compound. Overexpression of the glyA
gene showed an increase in TA activity and in acetaldehyde and folic acid formation. These
results indicate that, in S. thermophilus, SHMT with its TA activity constitutes the main pathway
for acetaldehyde formation under our experimental conditions. These findings could be used to
control and improve acetaldehyde production in fermented (dairy) products by using S.
thermophilus as starter culture. They also allow the selection of natural S. thermophilus variants
with improved flavor-forming characteristics and the improvement of acetaldehyde formation
through the metabolic engineering of SHMT.
Quality Assurance

Food base industries are engaged in introducing different kind of food products to meet the
customer satisfaction. In this regard, important facts are assuring quality and safety of the food
while processing and delivering. Therefore, it is very necessary to ensure that food product is
safe for human consumption, and it has the necessary quality characteristics expected by the
customers.
In this connection, the most acceptable recognized management system with regard to the quality
and safety of food in the world are identified as ISO 22000: 2005. ISO 22000 is a integrated
management system with management system and the Food Safety System named as HACCP
(Hazard Analysis Critical Control Point) In this HACCP system it is aimed at preventing hazards
at the earliest possible points in the food chain.

Ambewela spray dried milk factory was awarded with ISO 22000 Food Safety Management
System Certificate in the year 2007, by Sri Lanka Standards Institution. Following benefits were
obtained after certification of this award.

Quality control methods used at Digana milk factory

 
 
 
 
1. In collecting centers the quality of milk is tested by using lactometers

2. The milk which is transported to factory from chilling centers are checked for below quality
parameter

i.Microbial load

ii. Adulterants

iii. Fat

iv. Total soluble solids

3. Yoghurt cups are randomly collected and checked for microbial quality after incubation.

4. CIP (clean in place) system is in used to clan the equipments.

5. Standard GMP and GHP methods are in practice to avoid cross contamination.