URMULDairy,Bikaner

INTERNSHIP REPORT

AT URMUL,BIKANER

SUBMITED BY:

Mahesh kumawat
Final year (Food technology)
Collage of Dairy and food
Technology UDAIPUR,
(RAJASTHAN)
URMULDairy,Bikaner

ACKNOWLEGEMENT

As industrial training is a golden opportunity for learning and self

development in the practical life. I consider myself very lucky and
honoured to have so many wonderful peoples lead us through
incompletion of this training. The industrial training at URMUL
Bikaner has been collaborative effort of many peoples who
helped us in understanding the working fascinating plant.
I express my deepest thanks to RM Shravan lal Choudhary sir for
taking part in usefull decision and giving necessary advices and
guidance and arranged all facilities to make life easier. We choose
this moment to acknowledge his contribution gratefully

I extend my gratitude to Dean sir to give me chance to

undergo for the industrial training in such organization
I perceive this opportunity as a big milestone in our career
development. I will strive to use gained skills and knowledge in
the best possible way, and we will continue to work on their
improvement, in order to attain desired career objectives. Hope to
continue cooperation with all of you in the future.
URMULDairy,Bikaner

INDEX

Sr.no. Topic
1 Introduction
2 Dairy Profile
3 R.M.R.D
4 Milk Processing
5 Operational Parameters
6 Milk Pouch Packing
7 Butter milk and Dahi
8 Ghee
9 Shri khand
10 Paneer
11 CIP Processing Section
12 Quality Assurance Control
Lab
13 Utility
14 Executive Summary
 INTRODUCTION

The URMUL Rural Health, Research and Development Trust, Bikaner was
initiated by URMUL Dairy (Uttari Rajasthan Cooperative Milk Union Ltd.),
Bikaner in1983. URMUL Trust represents a family of organizations working
towards social and economic change in the lives of the people in the harsh, in
hospitable and interior regions of western Rajasthan. What keeps these different
organization and the Trust together are a set of shared feelings, values and
commitment about work and processes of development .The care of the
development premise of the URMUL TRUST is an intrinsic faith in the capacity of
rural people to devise , manage and sustain development programmes.
Since its inception there has been unflinching commitment towards strengthening the
processes of local initiative and leadership both, with in the organaisation as well as at
the village level. Most of the members of the Urmul Trust are natives of Thar, others
from representing various institutes and cadres of repute.
URMULDairy,Bikaner

DAIRYPROFILE

URMUL Dairy (Uttar Rajasthan Milk Union Limited) was set up in the arid
region of Bikaner district in 1972 as part of the Operation Flood II. Professionally
the URMUL dairy acted as district unit of Rajasthan Cooperative Dairy
Federation, that was a kind of public sector under- taking. The milk procurement
at the village dairy cooperatives in- creased from 200 liters per day in 1972 to
1,50,000 liters a day in1984. Farmer members of the dairy co- operatives gave the
mandate for the creation of URMUL TRUST 1984 to reach out to the under
privileged in the rural areas especially women and children.

The aim was to facilitate access to good healthcare. Initial financial support to the
Trust was in the form of a corpus created from a subsidy of three paise per liter of
milk collected by the milk unions. Health services the TRUST were primarily
meant for the members of the village level milk societies in the northern
Lunkaransar tehsil of Bikaner district.
URMULDairy,Bikaner

1987 saw the worst drought of the century in western Rajasthan and Bikaner was
one of the badly hit districts. The trikaa/ of ann, Jal & chara (food, water &
fodder) left thousands of families desolate and wiped off about half of the
livestock. It became imperative to provide and generate access to means to
people faced with starvation.
Till then, the URMUL Trusts programmes were skewed essentially towards service
delivery in “soft” sectors such as health and education. The drought drastically
changed and radicalized that. For the young members of the URMUL Trust it
was just not possible to restrict themselves to only distributing medicines in the
villages”.
Village groups, in most cases women, were organized to stir the
district administration to quick action and sanction ‘Famine Relief
Works’.
The families left destitute by the drought soon realized the value of collective
action. It was a t this time that the first seeds of the sangathans were sown.
Beginnings were made of a relationship with the people in the villagers, which
was to continue and thicken in the years to come. And till date these are strong
support and network systems at the village level.
With the drought, dawned the realisation that the development agenda needed to
be broadened to address the needs of the rural poor, deprived and vulnerable
groups, especially women and children. URMUL Trust launched a multilevel
attack on poverty. URMUL Trust has facilitated three integrated development
projects.
URMULDairy,Bikaner
They stand as important landmarks in the growth of the URMUL family. These
integrated development projects cover around one hundred and fifty villages and
settlements in the distr ict of Bikaner, Jodhpur and Jaisalmer.
 Work at Lunkaransar expanded from six villages in 1984 to 22 villages in 1987-
88. These were the beginnings of the first integrated development programme in
33 villages of Lunkaransar tehsil (subsequently expanded to 40 villages)
covering population of 30,000 people in 1988. In 1988, the URMUL Trust
expanded its activities to the command area of the Indira Gandhi Canal. A
branch of the Trust was set up at Bajju in Kolayat tehsil so as to provide
community based developmental services to the highly scattered population of
the area.
Initial activities included community based heal services to villages, enabling local cattle
herds men make an occupational shift from animal husbandry to irrigated agriculture
forced on them by the advent of the canal, and building up of training infrastructure.
Financial support was available from the Ministry of Human Resource
Development, The Aga Khan Foundation and Save the Children Fund. In 1991,
it was decided to take on the role of the nodal implementing agency for the Integrated Child
Development Scheme (ICDS) in Kolayat tehsil of the district, which expanded the Trust’s
work in the Kolayat Block to 113villages.
URMULDairy,Bikaner

RMRD(RAW MILK RECEPTION DOCK)

INTRODUCTION:
Raw milk reception dock is the collection center for milk in the dairy, it is the very
first section in the dairy plant, it collects good quality of milk from the village in the
cans a nd tankers.

Process followeing RMRD:

Unloading: the motor truck carrying the filled milk cans is backed up to the
unloading platform. The milk cans are unloaded manually. Then the milk cans are
assembled for grading in a definite order, according to the color of cans yellow
for cow milk; green, black and red for buffalo milk. If the milk tanker is being
used, itis first properly positioned so that connections for unloading can be made
conveniently.
Grading: this refers to the classification of milk on the basis of its quality, it is well
known that the quality of the finished product depends on that of the raw material
used. The milk grader is the key man for the proper selection of milk. The
principle of grading is based on organoleptic (sensory) tests, such as those for
odour, taste, appearance and touch, acidity, sediments etc. These are included under
plat-form tests.
The various platforms tests are as follow:
Smell (odour): the lid of the can is removed and shaking the can vigorously with
the help of plunger and sample is taken and raised to the nose, if any off- flavors
appears rejection of the can take place.
Appearance: by regularly observing the milk in each can after the odour test
has been made, any floating extraneous matter, off-color or partially
URMULDairy,Bikaner

Be noted in any of the can that can is rejected. The milk should be normal in color,
free from churned fat globules and reasonably free from floating extraneous
material.
Temperature: the temperature at which milk is delivered is often an indicator of its
quality. A daily check on the temperature of milk is helpful in grading the milk on
the receiving plat-form. A temperature of 5℃ or below is satisfactory.
Acidity test: it has already been pointed out that natural or apparent acidity of
milk does not make the milk taste sour, nor does it affect the normal properties
of milk its quality or its behavior towards processing heat. Nevertheless, the
acidity test does have its proper place on the milk it is always well to have a
certain acidity above which milk should not be accepted.
Lactometer reading: the addition of water to milk results in the lowering of its
lactometer reading. Hence this test is applied for detection of adulteration of milk with
water.
Sampling: the first prerequisite of sampling is through mixing of the milk. This can
be done with plunger operated manually in the milk cans or tanker and than the
sample is taken in the sample bottle with the addition of preservative, potassium
dichromate is used as preservative in the form of tablets as for 100ml sample
1mlpotassium dichromate is used.
Weighing: this is essential step in accounting for milk receipts and for making
payments for milk. The milk in cans is dump into the weigh tank manually. The
milk in tanker is measured on a weigh bridge. One time 14 cans are dumped in
weighing balance tank
Filtration and Chilling and Storage: from the weighing balance the milk in
transferred to the dump tank and from there it is passes through filter for the
removal of foreign matter like dust, dirt etc. After that it passes to chilling plate
capacity of 20 KLPH to chill the milk at 7℃ for deactivation of bacteria and to
increase the shelf life of the milk than milk goes to RMST(raw milk storage tank).
Cane washing: after reception of milk, cans and lids go to can washer which is straight
through type cane washer, capacity to wash 400 cans in 1hr.

Flow chart ofmilkreception:-

Tanker
↓Weighti
ng bridge
↓Sampling
At dock lab
↓Test
in g
↓O
k
↓ Milk
reception
↓Pumpin
g
↓Chille
r
↓
 Raw milk silo

MILKPROCESSING

Processing section is the heart of any dairy. Hence to preserve the milk and
improve its nutritional quality by subjecting it to different process depending upon
the funal process . Processing section perform various operations such as
clarification, pasteurization, standardization, homogenization, chilling.
PASTURIZATION:
The term pasteurization refers to the process of heating every particle of milk to at
least 63℃ for 30 min, or 72℃ for 15 seconds, in approved and properly operated
equipment. After pasteurization, the milk is immediately cooled to 5℃ or below.
Object(purpose):
To render milk safe for human consumption by destruction of pathogenic micro-
organism (target organism Coxiellaburnettii).
To improve the keeping quality of milk by destruction of almost all spoilage
organism (85- 99%).But it does not kill all vegetative cells or spores (Bacillusspp.
And Clostridium spp.)

CREAMSEPRATION:
Cream separation based on average density difference of fat and skim milk. When
centrifugal force is subjected to apply due to variation in density separate from one
another
.
Separation of skim milk (about 0.05% fat) and cream (35-40%
fat) Separation of milk at 45℃
Standardization of fat content: adjustment of fat content of milk or milk product by
addition of cre am or skim milk to obtain a given fat content.

STANDARDIZATION
Standardization of milk refers to the adjustment, i.e. raising or lowering, of the
fat and/ or solid not fat % of milk to desired value, so as to conform to the legal
or other requirement prescribed.
OR
For standardize, to reduce the fat percentage of milk with SMP or skimmed milk is
added and to increase the fat percentage cream is added. After standardization
milk is stored in silos, sample is taken for analysis of fat, SNF etc. when result is
ok milk is used for further process.

FLOW CHART OF PROCESS MILK:

Process of raw milk

Milk balance tank

Regeneration1(45℃)
 Filtration

Cream separator

Regeneration 2(50-65℃)

Regeneration 3(78-80℃)

Flow diversion valve

Regeneration3-2-1

Chilling(5min)

PMST(pasteurized milk storage tank)

 OPERATIONALPARAMETERS

1. Milk chiller:

 Initial temperature of milk- 4-70c

 Cooling medium- chilled water at1-20c

2. Milk pasteurizer:

 Time temp. Combination - 80*cfor15seconds

 Stem pressure - 6kg/cm3
 Chilled water temp - 10c
 Chilled milk temp - 4 0c

3. Cream separator:

 Seperation temp–40to500c
 MILK POUCH PACKING

Introduction
Most food consumed is far removed in time and space from the point of its production.
Packaging is a necessary aid for the storage and distribution of food. Food is packaged
for four primary reasons:
(a) to protect the product from contamination. by micro- organisms, macro-
organisms and filth
(b) to retard or to prevent either losses or gain of moisture
(c) to shield the product from oxygen and light
(d) to facilitate handling.
The package may also serve as a processing aid. It is a convenient item for the
consumer and is a marketing tool. The sales appeal and product identification
aspects of packaging are particularly important to the sales and marketing
branches of food companies. Certain packages have obvious economic benefits,
such as prevention of spills, ease of transporting, prevention of contamination,
reduction of labo ur cost and so on.
The quality of products as they reach the consumer depends on the condition of
the raw material, on method and severity of processing and on conditions of
storage.
The chemical, physical and biological mechanisms of food deterioration are
sensitive to various environmental factors and the most pertinent barrier
property of the package varies with each product.
POUCH MATERIAL SPECIFICATION:
Adjust the pouch length
 500ml :-140-150 mm
 1000ml :-215-225mm

Pouch Name FAT SNF

Saras Standard 4.5% 8.5%
Saras tonned 3% 8.5%
Saras double 1.5% 9.8%
tonned
URMULDairy,Bikaner

BUTTERMILKA
NDDAHI

Dahi is well fermented milk product consumed by, large section of the population
throughout the country, as apart of the daily diet or as are fresh beverage.
Buttermilk is a popular refreshing drink prepared from the by-product produced
during the preparation of butter/ makkhan from dahi. Butter milk is also
known as Mattha, Chhachh orChhas in northern part of India
 URMULDairy,Bikaner

Composition Standard
Fat Less than1%
S.N.F 5.0-5.5%
Acidity 0.4-1.0%

 Flowchart of buttermilk
Pasteurized milk in PMST(42+/-2℃)

Add DVSculture@1-2%

Incubation at42℃for4-6hrs.to reach curd acidity min0.75to1%

agitation of curd

water addition for standardization acidity upto0.45-0.80A%

pasteurization of butter milk heating at 66-70℃for16sec&chilling3-6℃

storage tank
 Pouch packing4-6℃

 Flowchart of curd (dahi)

Receiving of pasteurized milk

Addition of SMP at 45-55℃

Pasteurization of milk at90℃for10-20min

Cooling up to 42℃

Addition of culture in inoculation tank

Agitationfor5-15min

Packing in pouch as required

Transferred to incubation room42℃for4-6℃

Transferred to coldstorageat4-6℃
 Dispatch4-6℃

GHEE

Ghee production is the largest segment of milk utilization in India. Most of the
dairy plants have ghee production facility to meet the demand of the market as
well as to utilize the excess fat in profitable manner. Since simple
technology involved in ghee production and relatively less investment for ghee
production unit as already plant have steam boiler with them. Method of
production varies from small scale to large scale. Cost reduction on energy
consumption for production of unit quantity of ghee is the recent trend and
equipments are designed to meet the requirement.
Following are the various processes available in the industry to make ghee including
Desi method which is following largely at rural household level.
 Flowchart of Ghee:

Receiving of raw cream(38-42%)

Pasteurization of cream
(heatingat90℃andcooling6-
10℃)

Ageing overnight at temp.6-10℃

Cream transfer to CBMM

(Continuous butter making ma chine)

Churning(8-12℃) sweetend butter

milk Butter melting wat(65-

70℃)
Pre stratification tank(65℃)
Gheekettle (108-112℃)
 Filtration by nylon cloth(meshsize120)

Ghee storage tank1st

5stageS.Sfilter

Clarification (60-85℃)

Ghee storage tank 2nd and

3rd Sampling

Packaging (40-45℃)

Ghee pouch packing material:

Composition: LLDPE +LLDP
Shelflife:
best before3month/6month /1year from the date of packaging.
Yield

The yield of ghee from cream or butter is influenced by fat content of raw material.
Factors which i nfluence the yield are listed below.

SHRIKHAND

Shri khand is a popular fermented, sweetened, indigenous dairy product having

semi solid consistency with typical sweetish-sour taste. It is very popular in the
state of Gujarat, Maharashtra and part of Karnataka. It is prepared by mixing
chakka with sugar, color, flavor, spices and other ingredients like fruit pulp, nuts
etc. to form soft homogenous mass.

.
Packaging of Shrikhand
As shri khand is a semi solid product, heat sealable polystyrene cups of
100gto1000g capacity are commonly used for packing shrikhand. However, small
manufacturer sell the product in wax coated paperboard boxes.

PANEER

Introduction:
Is obtained by the acid and heat coagulation of milk at high temperature. The
phenomenon of coagulation involves the formation of large structure aggregates of
pro tien in which milk fat and other colloidal and soluble milk solids are entrained
with whey.
Good quality paneer is characterized by white color, sweetish, mildly acidic, nutty
flavors pongy body and closely-knit texture.
Paneer flow chart:
Receiving of pasteurized standardized milk

Heating at85-90℃ for 5-10min holding

Filtration by nylon cloth (meshsize-100)

Milk collected in paneer vat80℃

Addition of citric acid@1% and mixing for 5min.till formation of

coagulum and clear whey separated
 Additionof1-2%salt and holdingfor10-15min

Transfer coagulum to paneer molds Pressing

by pneumatic machine for3-5hrs.

Dip paneer blocks in pasteurized chilled water around 4-8℃for1hr

Transfer pane blocks to cold storage at4-6℃

Packaging

Dispatch

Specification:
Instrument Specification
Paneer vat 500kg
Agitator 1Hp
Paneer hoop 5kg
Paneer press Manually

Composition:
Fat 13-14%
Moisture 70%
Shelf life 15 days from date of packaging

CIP OF PROCESSING SECTION

CIP of processing section :-

CIP stands for clean in place. This refers to the system of
cleaning and sanitizing which does not require the daily dismantaling of dairy
equipment. To maintain the hygienic condition of plant cleaning ventilation and
CIP of milk processing equipment is necessary. For CIP caustic soda and nitric
acid is used in require proportion.
The strength of caustic solution of CIP is kept between 1-2%
.The strength of acid solution of CIP is kept between 0.5-1%.

FLOW CHART FOR CIP:-

URMULDairy,Bikaner

Plain water washes for 5min.

↓ Caustic circulation for
10min.
↓ Hot water
circulation at 900c for15min.
↓ Cold water washes
for10min.

OTHER PRODUCTS

LokeshKumar
URMULDairy,Bikaner

QUALITY ASSURANCE LAB

Introduction:
Quality assurance refers to a program for the systematic monitoring
and evaluation of the various aspects of a project, or facility to
ensure that standards of quality are being met.
Two key principle characterize quality assurance
 “Fit for the purpose” (the product should be suitable for
the intended purpose)
 “right at the first time” (mistakes should be eliminated)
Quality assurance includes regulation of the quality of raw
materials, assemblies, products and components, services related to
production, measurement, production and inspection processes.
It is more than just testing the quality aspects of a product, service
or facility, it analyzes the quality to make sure it conforms to
specific requirements and comply with established plans.
For efficient operation of a plant, employing correct
techniques of operation following of proper cleaning
and maintenance program is vital.
Milk is a complete food having almost all nutrient, provide an
excellent culture medium for bacteria. It can & does serve as a vehicle
for harmless and disease producing microorganism for both economic
and health reasons, therefore it is essential that animal giving milk
should be protected from disease; that milk and milk products should
be handled, transport, process, package and deliver in the most
hygienic condition.
URMULDairy,Bikaner

To achieve and maintain high efficiency high productivity requires

a persistent and systematic procedure for the care of all
production, control and auxiliary machinery.
Milk hygiene practice not only as it is but it could and should be in
dairy plants. It is hope that this will provide picture of the various
ways and means of ensuring that the milk and milk products
reaching the consumer are both harmless and wholesome.

Equipment use for different tests are as follow:

Milko scan: it is used to measure fat, protein, lactose, minerals
Gerber centrifuge: centrifuge the butyrometer in this instrument for fat
testin g of milk. Centrifuge at1200 RPM.
Acidometer metrohm: use to measure acidity
Incubator: device use to grow and maintain microbiological culture
or cell culture. The incubator maintains optimal temperature,
humidity and conditions such as the co2 and oxygen content of
the atmosphere inside.
Water bath: device for regulating temperature of anything subjects to
heat, by surrounding the vessel containing it with another water which
can be at a desired temperature.
Autoclave: an autoclave is an instrument used to sterilize equipment and
supplies by subjecting them to high pressure saturated steam at121℃ for15
-20 min depending on the size of load and content.
Hot air oven: device used to sterilize articles such as glass flask,
beakers, pipette, burette, glass roads etc. at the temperature of about
50- 300℃.
There is a thermostat controlling the temperature.
Petri-plate: for plate pouring on this plate and
examining

Media: use for the growth of bacteria

Colony counter : is the device use for counting the

colonies.
Alcohol: use for maintain sterile condition during the
sampling process and in planting process
Also use for remove tagging from Petri dish.
Laminar air flow:is allow to flow in one direction with uniform velocity
in a confined are after its passage to HEPA FILTERS, it removes air born
particles and maintain a clean environment in the area through which air is
allowed to flow.
Different type of tests:
Fattest by Gerber method
Introduction: the traditional standard reference method for fat analysis
is base d on either weight or volumetric determination of the fat content
of milk, the Gerber test is widely used all over the world
Principle: the test is a volumetric method in which fat is separated
from milk by centrifugal force. Sulphuric acid is used to dissolve the
protein that form membrane around the fat and amyl alcohol is added
to improve the separation of fat from other solids.
Equipment and materials:
Sulphuric acid, amyl alcohol, butyrometer, stoppers and shaker stand
for butyrometer made from a suitable grade of rubber or plastics,
pipette, water bath, centrifuge.
Procedure:
 Add10ml Sulphuric acid into the butyrometer.
 Fill10.75ml pipette with milk and deliver the sample into
butyr ometer.
 Add 1ml of amyl alcohol using1ml pipette and close
 Shake the butyrometer in the shake stand until no white particles
are seen and invert it a few times.
 Put the butyrometer in the water bath for 5min.
 Take it out and dry with a cloth, put it in the centrifuge,
placing two butyrometer diametrically opposite, centrifuge at
maximum speed of 4min.
 Transfer the butyrometer, stoppers downward into water bath for 3-
10 min.
 Bring lower end of fat column on to a main graduation
mark by slightly withdrawing stopper.
SNF test: by zeal lacto meter
Apparatus: lactometer 0-40 graduation, thermometer, lactometer jar,
petri plate
Procedure:
 Mix the sample and cool the sample up to calibration temperature
of lactometer (20℃)
 Pour the enough milk in to lactometer jar than immerse the
lactometer gently and lactometer should float freely into
cylinder.
  Allow the lactometer to remain steady in the milk
 Take the reading within 30 sec.
Calculation:
SNF= CLR/4+FAT%*0.21 + 0.36

Titrable acidity:
Apparatus: conical flask, burette, pipette 10ml
Reagent: sodium hydroxide solution N/10
Phenolphthalein indicator0.5%in s prit
Procedure:
 Take 10ml sample in100ml conical flask
 Add1 ml phenolphthalein indicator
 Titrate with N/1O NaOH solution up to pink color appear
 Note down reading
Calculation:
Titrable acidity = reading × 0.09 (%as lactic acid)
=1.38 ×0.09
= 0.125% LA
Organoleptic test:
1) COB test:
milk with high acidity and high salt content clots on the boiling due
to precipitation of protein.
Procedure:
 Take 5ml of milk in a test tube and place the tubes in a boiling
waterbath for 5min.
 Remove the tubes from the boiling water bath and observe the tube if
the clotting appear on side and bottom of the test tube is an
indication of poor keeping quality.
2) MBRT test:
This test is carried out for assessing the bacterial load of raw
and pasteurize milk. In this test dye reduction time gives an
indication of bacterial number and activity in milk.
Apparatus: water bath maintained at
37℃Sterile test
tube Sterile pipette
Sterile rubber cork
Reagent for MBRT solution: dissolve one good quality MBRT tablet
in 800 ml of sterile cooled distilled water.
Procedure:
 Add1ml of methylene blue solution aseptically in tube.
 Add 10ml sample in the test tube and close the test tube with
rubber cork.
 Mix well and put test tube in water bath at 37℃
 Observe the color of test tube at every 30min interval and
note the reduction time when it is decolorized.

UTILITIES

A) Refrigeration Section :-
“It is the artificial withdrawl of heat from the substance or within a
space to the temperature lower than temperature.”

Refrigeration System :-

Compression system
↓Condens
er
↓Receiv
er
↓
 Expantion valve
↓ IBT (ice bank
tank)
↓
Evaporator (low temp. Low pressure, refrigerant 200c) Flows heet no,1
refigeration system

ICE BANK TANK

compressor

expansion
valve condensor

B) Boiler Section:

Introduction:
Steam is the necessity of dairy plant. It is used in the section of production
, cleaning. Steam is the produced in boiler. There are two boilers to meet the steam
requirem ent of plant .

Utility of different types of boiler parts:

 Hand hole are used for the inspection of internal surface.
 Pressuregaugeindicatesthepressureofsteamgenerated
by the boiler.

EXECUTIVESUMMARY

During my training in URMUL dairy was an amazing and

great experience. I have got to have practical as well as
theoretical knowledge about the various products.
the internship was a useful experience. I have find out what my
strengths and weaknesses are; I gained new knowledge and skills
and met many new people. ... To succeed in conservation of the
species, the sharing of knowledge, ideas and opinions is of
importance.
I have learn that quality cannot be compromised at any cost.

The staff of URMUL is very helpful. They are also

knowledgeable and do not hesitate in imparting their
knowledge.

This was a great experience to interact with everyone in an informal

setting outside of work. Overall, my internship at Here be in has
been a success. I was able to gain practical skills, work in a
fantastic environment, and make connections that will last a
lifetime. I could not be more thanful.