THE PPT ABT MY INTERNSHIP PROGREMME ON ORGANISATION BEHAVIOUR

1. THE AAVIN
SUMMER INTERNSHIP BY SOMARAM K (921321631096)
GUIDE: DR.M.PARVEEN ROJA MBA,PH.D,CAIIB

2. EXECUTIVE SUMMARY
• I had done my summer internship training in “TAMILNADU CO-OPERATIVE MILK
PRODUCER’ FEDERATION LIMITED”. Dindigul District Co-operative Milk Producers Union
Ltd places an inevitable role in Tamil Nadu Milk Products Federation Ltd, Chennai.

3. INTRODUCTION
• TAMILNADU CO-OPERATIVE MILK PRODUCERS’ FEDERATION LIMITED
• India ranks first in global milk production contributing 20.17 percent. The dairy sector in India has grown
substantially over the years and has emerged as a major driver of overall growth in the sector. India has
achieved an annual output growth of 198.44 million tones’ during the year 2019 - 2020. The all India per capita
availability of milk is 406 grams per day in 2019-20.

4. KEY PLAYERS IN THE INDUSTRY
AMUL
RAAJ MILK
HATSUN AGRO PRODUCT
KC + MILK
MOTHER DAIRY
NESTLE
BRITANNIA
PATANJALI
AS FRESH

5. PEST ANALYSIS
P
• AAVIN is affected by
not just the
regulations change in
the dairy sector
• The government
policies have a huge
role to play which
benefit Dairy industry
E
• Milk is a product that
most consumers buy,
irrespective of the
cost associated with
it.
• An increase in the
cost of milk and its
products might
reduce the quantity
but will not lead to
complete stoppage
S
• There is a brand value
that is associated with
Dairy industry
• The consumers
believe it is a brand
that creates good
products and helps
them live a healthier
life
T
• AAVIN has utilized
various technologies
• They have developed
a mobile app that can
be used to detect,
and GPS track all their
tankers, monitor the
temperatures of their
warehouses and
dispatch vehicles
through the use of
IOT

6. PORTER’S 5 FORCE MODEL
PORTERS 5
FORCE
MODEL
THREATS OF
NEW
ENTRANTS
THREATS OF
SUBSTITUTES
BARGANING
POWER OF
BUYERS
BARGAINING
POWER OF
SUPPLIERS
RIVALRY
AMONG
EXISITING
COMPETITORS

7. THREAT OF NEW ENTRANTS : MEDIUM
1.NEW ENTRANTS ARE ENCOURAGED AND ASSISTED BY VARIOUS SCHEMES BY
GOVERNMENT.
2.REQUIRES HIGH CAPITAL INVESTMENT AND DIFFICULT TO ACHIEVE ECONOMIES OF SCALE.
3.ACCESS TO VERY COMPLEX AND WELL ESTABLISHED DISTRIBUTION CHANNEL.
4.CUSTOMER LOYALTY
BARGAINNIG POWER OF BUYERS : HIGH
1.PRESENCE OF MULTIPLE COMPETITORS AS WELL AS LOCAL MILK PRODUCERS.
2.HOME DELIVERY AND FRESHNESS OF LOCAL DAIRY PRODUCTS FROM LOCAL MILK
PRODUCERS MAKE THIS MORE COMPLEX

8. BARGAINING POWER OF SUPPLIERS: LOW
1.MAINLY THE SUPPLIERS ARE RURAL MILK PRODUCERS AND THIS THEIR BARGAINING POWER
IS LOW.
THREAT OF SUBSTITUTES: LOW
1.ALTHOUGH MANY SUBSTITUTES IN DRINKING ARENA WHEN COMPARED WITH MILK ARE
AVAILABLE, THE DAIRY INDUSTRY ENJOYS HIGH PROFITABILITY IN CASE OF OTHER DAIRY
PRODUCTS.
5. RIVALRY AMONG COMPETITORS: HIGH
1.LARGE NUMBER OF COMPETITORS
2.LOCAL MILK PRODUCERS

9. THE AAVIN
DINDIGUL (PRODUCTION)

10. VISION AND MISSION OF AN AAVIN
• VISION
1. Reducing the artificial demands of the milk and milk products.
2. Provide milk and milk products at lower cost.
3. Following quality policy.
4. Stand by the international markets

11. • MISSION
1. Established the producing sectors.
2. Developing the employee’s skill.
3. Increasing the profit of the company.
4. Using advanced technologies for manufacturing.
5. Tie up with international sectors.
6. Create employment opportunities to rural areas

13. PROCESS Raw milk
Dehydration
Khoa
Chilling
Standardization
Double toned
milk
Sterilized milk
pasteurization
Skim milk of
water
Cream separation
Butter churner
butter
packaging
storage
Storage milk
Boiling
cooling
Added milk
Curd
Addition
Buttermilk

14. MILK RECEPTION:
• IN DINDIGUL MILK
have been collected
from above mentioned
village
• The milkers give
their milk through
dairy farm situated in
their village. Therefore
,both societies and
rural milk producers
can earn money from
the public with profits.
• The collection of milk which is directly collect from milk producer is known as “Raw milk”. The milk can be
collected in the morning and evening
• The collected milk is weighed in dumping tank and the platform test is carried out . collection of samples
is done for further testing

15. Milk tanks:
• The milk tanks are the main part of
the dairy plants used for storing or
receiving raw milk, skimmed milk and
cream.
• Moreover, these milk processing
equipment's that is the tanks are helpful
to make good quality cheese by
performing various operations like block
forming, draining, mellowing. mold
filling, liquid filled cheese, whey handling
and pasteurization.
• Similar to ice cream production, the
milk processing machines are helpful to
perform various operations like mix
preparation, extrusion, filling, freezing,
handling, hardening, inclusion and at the
last packaging

16. Homogenizer
 The homogenizer is the main equipment that plays the main
role in achieving the different variety of product, improves the
taste, texture and viscosity of juice-based drink or cream and
prevents a sedimentation and cream line in the milk products.
 The homogenizer does the process of reducing the size of the
fat globules into minuscule portions that are dispersed evenly
throughout the milk. Homogenization usually is achieved by
pumping milk through small openings under very high
pressure. It reduces the chances of separation of fat during the
manufacture of evaporated milk and ice-cream, it gives a
smoother texture of the product.
 Homogenizer can be used to prepare reconstituted milk by
mixing butter oil or butter with skim milk. The milk becomes
less susceptible to oxidized flavour development.

17. PASTEURIZER
• The pasteurizers are the main milk processing equipment that
provides the heat treatment to a product to reduce enzymatic activity and
kill pathogenic bacteria. The main purpose of using this equipment is to
make product safe to lengthen product life and for consumption. Usually,
there are long-term low temperature and short-term high-temperature
treatments for processing raw milks.
• Low-temperature pasteurization, carried out under 60 within
30minutes, has long been a popular milk sterilization method. On the
other hand, high-temperature pasteurization technology process raw milk
at 95 for 20min. The pasteurizer gets heat from the energy pack and
provides it for the process.
• It is important to choose good milk processing equipment which is
completely original, easily to operate with less maintenance and having
user-friendly features.

18. CENTRIFUGAL SYSTEM
• "Milk is put in a closed container in a
big centrifuge machine and the container
is spun at a very high speed. The
centrifugal forces act on milk and
separate the mixture into a cream that is
lighter thus floats on top and skimmed
milk which is at the bottom. Then cream
can be separated from the milk."
• It rotates 6500rpm to separate cream
and skimmed milk that will be creates
milk types
• After separating the process will be
start to create different types of milk like
full cream milk, pasteurised cow milk,
standardise milk after separating the milk
will condensed to add cream powder, or
reduce the fat from the milk to
differentiate the milk types there will be
certain difference reason between those
milk some customer will be need specific
milk from the options.

19. Packaging machine
• When the milk is ready to be
packaged the milk travels through pipes
to the automatic packaging machines
that will fill and seal the milk into paper
cartons or plastic bags. The Form Fill Seal
(FFS) machines are a genre of filling
equipment that can fill in a flexible
packing material.
• As the containers move through the
assembly line, a date is printed on each
of them to show how long the milk will
stay fresh. milk is sold to a more local
market due to its limited freshness and
costs of shipping to other areas.
• After packaging, the milk is finally
ready for the customers, and it is stored
in a big, refrigerated room until it is
delivered to the stores to be sold.

20. THANK YOU