PROJECT REPORTON
SUDHA DAIRY(COMFED)
SUBMITTED BY:
NAME :- COURSE :- ROLL NO- COLLEGE :- A.N.COLLEGE
.
DECLARATION
I hereby declare that, the project entitled VANDANA MAM SUDHA
DAIRY, PATNA assigned to me for the partial fulfillment of degree
from A.N COLLEGE,(Magadh University) Patna. The work is originally
completed by me and the information provided in the study is
authentic to the best of my knowledge.
This study has not been submitted to any other institution or
university for the award of any other degree.
ACKNOWLEDGEMENT
Gratitude is the hardest of emotions to express and one often
does not find adequate words to convey what one feels and trying to
express itThe present project file is an amalgamated of various
thoughts and experiences .The successful completion of this project
report would have not been possible without the help and guidance
of number of people and specially to my project guide in the
company Mrs. VANDANA MAMtake this opportunity to thank all those
who have directly and indirectly inspired, directed and helped me
towards successful completion of project report on
There are several other people who also deserve much more than a
mere acknowledgement at their exemplary help. I also acknowledge
with deep sense of gratitude and wholehearted help and cooperation
intende.
PREFACE
Summer Training is the bridge for a student that takes him from
his theoretical knowledge world to practical industry world. The
main purpose of industrial visit is to expose for industrial and
business environment, which cannot be possible in the classroom.The
advantages of this sort of integration, which promotes guided to
corporate culture, functional, social and norms along with formal
teaching are numerous.
1) To bridge the gap between theory and practical.2) To install
the feeling of belongingness and acceptance.3) To help the student
to develop the better understanding of the concept and questions
already raised or to be raised subsequently during their research
period.
The present report gives a detailed view of the ORAGINATIONAL
STUDY OF COMFED. The research is definitely going to play an
important role in developing an aptitude for hard
self-confidence.
CONTENTS
INTRODUCTION TO DAIRY INDUSTRY
DAIRY INDUSTRY IN INDIA UDHA DAIRY COMPANY ORGANIZATIONAL STUDY
OF MAGADH DAIRY OBJECTIVES OF THE STUDY RESEARCH METHODOLOGY
ANALYSIS AND INTERPRETATION FINDINGS LIMITATIONS RECOMMENDATIONS
CONCLUSION
INTRODUCTIONINTRODUCTIONThe dairy sector in the India has shown
remarkable development in the past decade and India has now become
one of the largest producers of milk and value-added milk products
in the world. The dairy sector has developed through co-operatives
in many parts of the State. The State had 73 milk processing
plants. In addition to these processing plants, 123 Government and
33 co-operatives milk chilling centers operate in the State. Dairy
is a place where handling of milk and milk products is done and
technology refers to the application of scientific knowledge for
practical purposes. Dairy technology has been defined as that
branch of dairy science, which deals with the processing of milk
and the manufacture of milk products on an industrial scale. In
developed dairying countries such as the U.S.A. whereas the rural
areas were identified for milk production, the urban centers were
selected for the location of milk processing plants and product
manufacturing factories. These plants and factories were rapidly
expanded and modernized with improved machinery and equipment to
secure the various advantages of large-scale production. India has
the highest livestock population in the world with 50% of the
buffaloes and 20% of worlds cattle population. Most of these are
milch cows and milch buffaloes. Indias dairy industry is considered
as one of the most successfully developed industries from post
independence period.Dairy industry is dominated by the cooperative
sector; about 60% of the installed processing capacity is in the
cooperative sector. Dairy cooperatives account for the major share
of processed liquid milk marketed in India. In India, dairying has
been practised as a rural cottage industry since the remote past.
The high cost of milk production, problems of sanitation etc.,
restricted the practice; and gradually the family cow in the city
was eliminated and city cattle were all sent back to the rural
areas.The Indian Dairy Industry has made rapid progress since
Independence. A large number of modern milk plants and product
factories have since been established. INDIAN DAIRY INDUSTRY
(NDDB):-
National Dairy Development Board, an institution of national
importance was setup by the Government of India to promote plan
& organize programmers for development of dairy & other
agriculture based & allied industries along co-operative lines
on an intensive & nationwide basis.
SUDHA IN INDIA
A new organization Bihar State co-operative milk producer
federation limited came into existence to implement the project and
the actual field work was taken up in 1983. the project originality
to complete within 3 years by the end of 1986 and was closed in
1988. After extending of the project period twice each time by one
year the project was implemented 8 districts of Bihar namely Patna,
Barouni(Begusarai), Bokaro, Samastipur, Ranchi, Jamshedpur,
Muzzafarpur and Gaya.
The Sudha Diary of Bokaro district co-operative milk process
societies limited has 22 years back in the name of compfed. Sudha
dairy is also approving by the National Dairy Development
board.
Any dairy industry has some important section as like:- Milk
reception section Quality control section Processing and packing
section Store keeping section Marketing section Administration
section Cleaning sectionCompany Profile
Sudha has developed wide marketing network to increase its sell
in the market. Sudha is providing quality products to its customers
and has gained very good faith and is appraised very much by the
consumers for its good quality products.Though there are many types
of products in the market, this Gaya Dairy is mainly processes
milk. Sometimes according to the need/demand curd, lassi, misthi
dahi, and paneer are also processed. They provide directly to
custmer if they given a special order to marketing section. They
will take a advance order if any function is happening in future.
Function like marriage, govt meeting, fair, or any party
occasionFunds for outlet are provided from district
administration.Milk is supplying in some dist as Jahanabad,
Aara,Aurangabad, and some part of Nawada.Per month net profit is
1-2 lakhs of Magadh unit, gaya.As a marketing point of view they
will conduct a market survey in a interval of every two month.
Survey regarding to its new product development, availability of
product, price suitability, improvement in product, customer
satisfaction, interest of costumer in a particular product in a
particular zone. Due to this they have a com-lined department they
will receive complain from customer after that they will consult
directly to customer area from which they are belong, they will
conduct a special survey on that particular area. Or they will
communicate by phone. If customer have a problem regarding to
supply of bad milk, then organisation will consult to that outlet
or particular retailer. In a short way any how sudha dairy wants to
his customer satisfaction, in a marketing point of view this is a
excellent marketing strategic plan. Because of this sudha dairy has
monopoly in market. on the basis of market it has two seasons. 1st
one is on season that means highly milk demanded season, because
off marriage time. The period of this season is April to June month
and November to January month. In this time production of milk is
about 40,000 to 60,000 litres per day, which is against the
production capacity of Gaya dairy. Production capacity of milk in
Gaya dairy in approx 25,000 litre per day.2nd one is off season
that means regular milk demanded time. In this milk production is
approx 20,000 to 25,000 litre every day. During the time of season
they are facing scarcity of milk; because of this as time to time
they are using milk powder for balancing the demand and supply in
market .I think this is good marketing technique. I hope sudha
dairy will maintain his monopoly in future also.
INTRODUCTION Of SUDHA DAIRY
The Bihar State Co-operative Milk Producers Federation Ltd.
(COMPFED) was established in 1983 as the implementing agency of
operational Flood programme of dairy development on Anandpattern in
Bihar.
Sudha milk and milk product has become a symbol of qualitty. As
on date nine out of ten dairy plants are ISO:9001:2000 and
HACCP:IS:15000 :1998 certified.
TECHNICAL INPUTS AND MILK ENCHANCEMENT PROGRAMMEVarious
technical inputs to milk producers in a phases minor of milk
production inchancement programme and they are classified as
follows.1 : SUPPLY OF MILK TO URBAN CONSUMERS The dairy suppply
double toned milk to the urban consumers. Milk is packed in all
proof polythene bags [1/2] with fat and SNM 9% and supply to
jahanabad distt. And Nawada distt. And local market milk is sold
both morning and evening through higher trucks with a view to make
the milk availability in the major part of the day at comparitively
cheaper price.2. PRODUCTION OF MILK PRODUCTS:This is the only dairy
manufaturing table butter in south Bihar . The VIJAYA table butter
is being marketed by this dairy in the major cities of country and
has the goodwill of comsumers . Each product has a separete
production sell. All the machine and equipment are located within
the dairy.3. ARTIFICIAL INSEMINATION SERVICES :The dairy having a
sperm production center and is maintaining 20 murrah bulla for
semen every year it is running 140 artificial inseminations centers
at various society workers after giving training them in veterinary
first in artificial insemenation. They have initiated action of
strengthen the semen banks or produce one lack tones og murrah
semen every year from 1993 onwards murrah bull breeding are also
distributed to some of the societies where there is no possibility
of opening unions aid equpiments medicines liquid nitrogen
contaners and other co operative socity on free of cost .This union
is giving incentives to the artificial insemination workers for
each artificial insemenation tones Rs. 3/- ans Rs 5/- for each
confermed pregnancy and Rs 12/- per each artificial inseminations
calf born. They are extending this facility o all societies where
vatenairy institutions are not there .4.CATTLE INSURANCE: As
discreationary inputs unions have undertaken milk cattle insurance
on a massive scale. The dairy in insuring the milk cattle of our
milk producers with a confessional premium at the rate of 3%. Out
of premier amount 113rd is born by society and milk producer has to
bear only 113rd of the premium. They insuring 5000 to 6000 milk
animals in every year.
5.PROVIDING INCENTIVE TO SOCIETIES:The remain is provides a
matching contribution of Rs 5000 to every society as a contribution
to its building testing equipments have been provided to the
societies after. Standardization on no profits no loss basis by the
union.6.ANIMAL HEALTH /DUSEASE CONTROL:The dairy is providing free
of veterinary facilities , veterinary clinic to meet to needs of
the milk producers. Medicine also supplied at free of cost. Free
vaccination is also implemented by this dairy as a measure of
prevention from contagious diseases.
Organisational StructureCOMFED Chairman(IAS) MD(Managing
Director)(IAS) GM(General manager)
Assistant Manager Manager Deputy Assistant Manager Deputy
manger
Assistant manager
Technical officer Milk procurement Officer Fodder development
Officer Executive Manager (Head of Branch dairy) Processing
Marketing Employee MILK TESTING DEPARTMENT
Milk testing and quality control is an essential component of
any milk processing industry whether small, medium or large scale.
Milk being made up of 87% water is prone to adulteration by
unscrupulous middlemen and unfaithful farm workers. Moreover, its
high nutritive value makes it an ideal medium for the rapid
multiplication of bacteria, particularly under unhygienic
production and storage at ambient temperatures. We know that, in
order for any processor to make good dairy products, good quality
raw materials are essential. A milk processor or handler will only
be assured of the quality of raw milk if certain basic quality
tests are carried out at various stages of transportation of milk
from the producer to the processor and finally to the
consumer.TECHNIQUES USED IN MILK TESTING AND QUALITY CONTROL1. Milk
samplingAccurate sampling is the first pre-requisite for fair and
just quality control system. Liquid milk in cans and bulk tanks
should be thoroughly mixed to disperse the milk fat before a milk
sample is taken for any chemical control tests.
2. Milk samples for chemical testMilk samples for butterfat
testing may be preserved with chemicals like Potassium dichromate.
Milk samples that have been kept cooling a refrigerator or ice-box
must first be warmed in water bath at 40 C, cooled to 20C, mixed
and a sample then taken for butterfat determination. Other
preservative chemicals include Sodium acid at the rate of 0.08% and
Bronopol used at the rate of 0.02%.3. The Gerber Butterfat testThe
fat content of milk and cream is the most important single factor
in determining the price to be paid for milk supplied by farmers in
many countries. Also, in order to calculate the correct amount of
feed ration for high yielding dairy cows, it is important to know
the butterfat percentage as well as well as the yield of the milk
produced. Butterfat tests are also done on milk and milk products
in order to make accurate adjustments of the butterfat percentage
in standardized milk and milk products.Apparatus for DF test:
Gerber butyrometers, 0-6% or 0-8% BF Rubber stoppers for
butyrometers 10.94 or 11 ml pipettes for milk 10 mls pippetes or
dispensers for Gerber Acid 1 mls pippetes or dispensers for Amyl
alcohol stands for butyrometersTreatment of samplesFresh milk at
approximately 20C should be mixed well. Samples kept cool for some
days should be warmed to 40C, mixed gently and cooled to 20C before
the testing.
Procedure:Add 10 mIs sulphuric acid to the butyrometer followed
by 10.94 or 11 mls of well mixed milk. Next add 1 ml of Amyl
alcohol, insert stopper and shake the butyrometer carefully until
the curd dissolves and no white particles can be seen. Place the
butyrometer in the water bath at 65C and keep it there until a set
is ready for centrifuging. The butyrometer must be placed in the
centrifuge with the stem (scale) pointing towards the centre of the
centrifuge.Spin for 5 min. at ll00 rpm.Remove the butyrometers from
the centrifuge.Put the butyrometers in a water bath maintained at
65C for 3 min. before taking the reading.The fat column should be
read from the lowest point of the meniscus of the interface of the
acid-fat to the 0-mark of the scale and read the butterfat
percentage.
APPEARANCE OF THE TESTThe color of the fat column should be
straw yellow.The ends of the fat column should be clearly and
sharply defined.The fat column should be free from specks and
sediment.The water just below the fat column should be perfectly
clear.The fat should be within the graduation.
The Lactometer test
Procedure:Mix the milk sample gently and pour it gently into a
measuring cylinder (300-500). Let the Lactometer sink slowly into
the milk. Read and record the last Lactometer degree (L) just above
the surface of the milk. If the temperature of the milk is
different from the calibration temperature (Calibration temperature
may be=20 0C ) of the lactometer, calculate the temperature
correction. For each C above the calibration temperature add 0.2L;
for each C below calibration temperature subtract 0.2 L from the
recorded lactometer reading.SampleMilk temperatureLactometer
readingCorrectionTrue reading
No.117 C30.6 L- 0.6 L30.0 L
No.220 C30.0 LNil30.0 L
No.323 C29.4 L+ 0.6 L30.0 L
PASTURATION DEPARTMENT
PasteurizationPasteurization is the process of heating a liquid
to below the boiling point to destroy microorganisms. It was
developed by Louis Pasteur in 1864.
Types of Pasteurization:There are basically two methods of
pasteurization in use today-batchandcontinuous flow.In the batch
process, a large quantity of milk is held in a heated vat at 65C.
for 30 minutes, followed by quick cooling to about 4C.
In the continuous flow process also known as HTST, for high
temperature, short time, milk is forced between metal plates or
through pipes heated on the outside by hot water.While flowing
under pressure, the milk is held at 72C. for at least 16 seconds.
Before being chilled back to 4C. or cooler, it flows through a heat
exchanger to pre-warm cold milk just entering the system.
The Purpose of Pasteurization1. To increase milk safety for the
consumer by destroyingdisease causing microorganisms(pathogens)
that may be present in milk.2. To increase keeping the quality of
milk products by destroying spoilage microorganisms and enzymes
that contribute to the reduced quality and shelf life of
milk.Pasteurization conditions used for milk products.
Pasteurization TypeTypical ProductTypical
StorageTemperatureHolding Time
Batch, vatMilkRefrigerated145F (62.8C)30 min
"Viscous products, or products with more than 10% fat or added
sweetener"150F (65.6C)30 min
"Egg nog, frozen dessert mixes"155F (68.3C)30 min
Continuous, high temperature short time (HTST)Milk"161F
(71.7C)15 sec
"Viscous products, or products with more than 10% fat or added
sweetener"166F (74.4C)15 sec
"Egg nog, frozen dessert mixes"175F (79.4C)25 sec
"""180F (82.2C)15 sec
Continuous, higher heat shorter time (HHST)Milk"191F (88.3C)1
sec
"""194F (90C)0.5 sec
"""201F (93.8C)0.1 sec
"""204F (96.2C)0.05 sec
"""212F (100C)0.01 sec
Continuous, UltrapasteurizationMilk and creamRefrigerated,
extended storage280F (137.8C)2 sec
Aseptic, ultra high temperature (UHT)MilkRoom
temperature275-302F (135-150C)4-15 sec
SterilizationCanned products"240F (115.6C)20 min
Main product :-
1. Milk:-
Standardized milk 4.5 fat/ 8.5 snfToned milk 3.0 fat/ 8.5
snfDouble toned milk 1.5 fat/ 9.0 snfWhole milk 6.0 fat/ 9.0
snf
Milk Products Ghee Ice-Cream Lassi Misti-dahi Peda .
Panner Sudha Special Kalakand Rasogulla Gulabjamun Plain-curd
Ledikeni Balusahi
OBJECTIVES:-
To add the value to the procured raw milkTo provide the
nutritive diet to the consumers To preserve the milk for longer
duration To manage the flow of milk
FUNCTION :-
To produce the value added milk products like Ghee, Butter, and
Powder etc
To process the milk & allocate to various sections
To preserve the milk for longer duration
To manufacture milk powder to manage the excess liquid milk
To collect the milk available from various villages
To supply the excess liquidity milk to the needy expressive
daries
To handled the chilling centers related activities.
Milk flow process:-
PACKING DEPARTMENT PROCESS FLOW CHART FOR POUCH MILK
PACKAGING
MILK RECEPTION IN CAN AND TANKERS
INSPECTION ANDTESTING
UNLODING THROUGH ONLINE STRAINERS
CHILLING
RAW MILK STORAGE TANK
BALANCE TANK OF PASTEURIZER
CLARIFICATION
PASTURIZATION (76.C FOR 15 SECONDS)
OUTLET MILK
