Jeera Raita Manufacturing Process in Plant

   Jeera Raita Manufacturing

Purpose: To manufacture and pack Jeera Raita
Scope: Respective product section
Responsibility: Production and Quality Assurance department
1. Ingredients:-
1. 1 Pasteurized homogenized milk :The milk shall be standardized, homogenized and pasteurized shall meet the following specifications:
a) Fat: 3.00 ± 0.05
b) SNF: 10. 50 ± 0.05%
c) Acidity % (as L.A.): Max. 0.155
d) Creaming index: <10
e) MBRT in hours: Min. 6.00
f) Phosphates test : Negative
1.2 DVS Culture: As recommended
1.3 Jeera: As per IS 2447:2010.
1.4 Edible common salt: As per IS 253:1985
1.5 Black salt: Reputed Brand
1.6 Black pepper powder: As per IS 1798:2010
2. Equipment & Utilities Required
2.1 Milk Storage Tank
2.2 Homogenizer
2.3 PHE with 10 minutes holding and 45-50 C milk outlet
2.4 Double Jacketed inoculation vat
2.5 Pouch, Cup & Bulk filling & sealing machines.
2.6 Incubation Room to hold filled product at 42-44 C up to 4-4.5 hours.
2.7 Cold-store with blast room
2.8 Pumps, Valves & Pipe lines
2.9 Electricity (Power Supply 3-phase 415 V& Single phase 230V
2.10 Voltage stabilize
2.11Soft water (hardness < 10 ppm)
2.12Steam (2 to 3 Kg/cm )
2.13Compressed air (6 Kg/cm )
2.14C.I.P system
3. Packaging Requirements:-
3.1 Primary packing: Cups with aluminum foil as lid
3.2 Secondary Packing: Corrugated Boxes with holes for all cup varieties
4. Procedure:
4.1 Refer Procedure (4.1 to 4.11) for dahi manufacturing.
4.2 The cultured milk should be filled in double jacketed vat / tank with hot / chilled water circulation facility.
4.3 The temperature and acidity development shall be monitored time to time till the dahi is formed with acidity level reached 0.60 ±0.02% L.A.
4.4 Circulate the chilled water to bring down the temperature to less than 5 ºC and dahi acidity
reaches 0.85 ± 0.05% L.A.
4.5 The dahi shall be broken with the help of agitator.
4.6 Grounded roasted jeera (0.25%), black salt (0.25%), edible common salt (0.3%) and black pepper powder (0.06%) should be mixed with agitation to make homogeneous product.
4.7 Product should be tested for sensorial properties by QA then it should be filled and sealed in the cleaned cups. The checking of weight, coding and adequate sealing of cups shall be regularly
monitored by production & QA section.
4.8 The cups should be transferred to cold-store (<4ºC) after placing them in corrugated boxes. The final product shall also be tested by QA for its body, texture and organoleptic test before dispatch.
4.9 Guidelines of GMP (as per IS 16021:2012) should always be applied during manufacturing' packing and dispatch.
5. Clearance Procedure:-
5.1 Milk Quality: The Pasteurized milk, jeera ,edible common salt ,black salt and black pepper powder quality shall be checked and certified by QA section.
5.2 During manufacturing: The control on acidity development in the double jacketed vat / tank shall be monitored at regular interval to ascertain development of required acidity level (0.60% ±
0.02% L.A.) The required acidity of the final dahi should be 0.85% ± 0.05% of L.A.
5.3 Final product: After addition of spices product should be tested for sensorial properties by QA before the product is filled in cups.
5.4 The final product shall be dispatched for market only after verifying its quality by QA Section.
6 Transportation requirement: - Product shall be transported in insulated / refrigerated vans
depending upon the distance. Before loading it should be assured by the marketing section that
vehicle is properly cleaned (inside and outside) and certified by the QA section.
7 Shelf life: Minimum 5 days from the date of packing when stored under refrigeration below
5 C