P.S- View it after downloading since it has lots of effects and animations because of which some slides look crowded.
Presentation based on the internship/training that we had at Dudhmansagar Dairy, Manesar, Gurgaon, under the aegis of Mr. Sahil Jain and Mr Satish Chikkara. Huge thanks to Ankita Mishra Ma'am for this beautiful oppurtunity.
The document is a project report on a gap analysis of Amul ice creams in the metro market of West Bengal. It was conducted from June to August 2014. The primary objective was to analyze Amul's retail network and understand retailer views on supply chain, issues, and suggestions for better penetration. Competitors' activities were also examined. Research methods included questionnaires with retailers and secondary data from distributors. Key findings were that Amul has high awareness but average coverage, while competitors like Kwality Walls have larger market share due to policies like providing free refrigerators to retailers. The report provided an analysis of Amul and competitors in the target market.
1) Amul is a brand managed by Gujarat Cooperative Milk Marketing Federation which was established in 1946 as the first dairy cooperative in India.
2) It has grown to become the largest food brand in India, linking over 2.8 million milk producers in 13,000 villages through a cooperative system.
3) Amul products including milk, butter, cheese and ice cream are very popular for their high quality and affordable prices, due to the cooperative business model that prioritizes farmers' interests.
Mother Dairy Fruit & Vegetable Pvt. Ltd. was established in 2005 and has over 3,000 employees. It produces and distributes dairy products using a process that includes planning, organizing, staffing, directing, and controlling its operations. Key aspects of its management include forecasting demand, making decisions through its board of directors, and focusing on product quality, availability, packaging, price, and healthiness.
This document presents a promotional scheme study for Amul Ice Cream. It includes objectives to increase outlets and understand retailer and consumer preferences. Research methods included surveys of existing and non-existing Amul outlets. Key findings were that most retailers are interested in Amul Ice Cream but unsatisfied with services and availability. Recommendations include improving order fulfillment and providing retailers incentives like installment plans for freezers.
This report mainly focuses on the various factor regarding Indian dairy industry.It will actually take you to insight of Mother dairy.
Hope you like it.
And please do comment.
Amul was founded in 1946 in Anand, Gujarat with a mission to stop exploitation of farmers. It is managed by GCMMF which is jointly owned by 3.6 million milk producers. Amul has made India the largest producer of milk in the world through the white revolution. Today it is the largest dairy brand in Asia. Dr. Verghese Kurien is known as the father of the white revolution in India and founded Amul dairy. Amul has a diverse product portfolio and a strong rural distribution network across India. It uses innovative advertising campaigns featuring the Amul girl mascot to promote its products.
Hindustan Unilever Limited was established in 1933 as Lever Brothers India Limited and underwent name changes over the decades to arrive at its current name. It aims for sustainable growth through its brands, employees, and operations while reducing environmental impact and creating social good. Some of its key CSR projects include Project Shakti for rural women's livelihood, Sanjivani mobile health clinics, sustainable sourcing, and initiatives to provide safe drinking water, support orphanages and schools for disabled children, and improve community health and sanitation.
Amul is a dairy cooperative based in Anand, Gujarat, India that was formed in 1946. It is managed by the Gujarat Co-operative Milk Marketing Federation Ltd. (GCMMF), which is jointly owned by 3.1 million milk producers in Gujarat. Amul played a key role in India's Operation Flood program that made India the largest producer and exporter of milk and milk products in the world. It employs a unique three-tier cooperative model of village dairy societies, district unions, and a state-level federation that handles marketing. Amul has had a major social and economic impact, improving the livelihoods of milk producers and the nutrition of Indian society.
The document is a project report on a gap analysis of Amul ice creams in the metro market of West Bengal. It was conducted from June to August 2014. The primary objective was to analyze Amul's retail network and understand retailer views on supply chain, issues, and suggestions for better penetration. Competitors' activities were also examined. Research methods included questionnaires with retailers and secondary data from distributors. Key findings were that Amul has high awareness but average coverage, while competitors like Kwality Walls have larger market share due to policies like providing free refrigerators to retailers. The report provided an analysis of Amul and competitors in the target market.
1) Amul is a brand managed by Gujarat Cooperative Milk Marketing Federation which was established in 1946 as the first dairy cooperative in India.
2) It has grown to become the largest food brand in India, linking over 2.8 million milk producers in 13,000 villages through a cooperative system.
3) Amul products including milk, butter, cheese and ice cream are very popular for their high quality and affordable prices, due to the cooperative business model that prioritizes farmers' interests.
Mother Dairy Fruit & Vegetable Pvt. Ltd. was established in 2005 and has over 3,000 employees. It produces and distributes dairy products using a process that includes planning, organizing, staffing, directing, and controlling its operations. Key aspects of its management include forecasting demand, making decisions through its board of directors, and focusing on product quality, availability, packaging, price, and healthiness.
This document presents a promotional scheme study for Amul Ice Cream. It includes objectives to increase outlets and understand retailer and consumer preferences. Research methods included surveys of existing and non-existing Amul outlets. Key findings were that most retailers are interested in Amul Ice Cream but unsatisfied with services and availability. Recommendations include improving order fulfillment and providing retailers incentives like installment plans for freezers.
This report mainly focuses on the various factor regarding Indian dairy industry.It will actually take you to insight of Mother dairy.
Hope you like it.
And please do comment.
Amul was founded in 1946 in Anand, Gujarat with a mission to stop exploitation of farmers. It is managed by GCMMF which is jointly owned by 3.6 million milk producers. Amul has made India the largest producer of milk in the world through the white revolution. Today it is the largest dairy brand in Asia. Dr. Verghese Kurien is known as the father of the white revolution in India and founded Amul dairy. Amul has a diverse product portfolio and a strong rural distribution network across India. It uses innovative advertising campaigns featuring the Amul girl mascot to promote its products.
Hindustan Unilever Limited was established in 1933 as Lever Brothers India Limited and underwent name changes over the decades to arrive at its current name. It aims for sustainable growth through its brands, employees, and operations while reducing environmental impact and creating social good. Some of its key CSR projects include Project Shakti for rural women's livelihood, Sanjivani mobile health clinics, sustainable sourcing, and initiatives to provide safe drinking water, support orphanages and schools for disabled children, and improve community health and sanitation.
Amul is a dairy cooperative based in Anand, Gujarat, India that was formed in 1946. It is managed by the Gujarat Co-operative Milk Marketing Federation Ltd. (GCMMF), which is jointly owned by 3.1 million milk producers in Gujarat. Amul played a key role in India's Operation Flood program that made India the largest producer and exporter of milk and milk products in the world. It employs a unique three-tier cooperative model of village dairy societies, district unions, and a state-level federation that handles marketing. Amul has had a major social and economic impact, improving the livelihoods of milk producers and the nutrition of Indian society.
Mother dairy ( strategies to promote sales in South and West)Palak_Kwatra
Mother Dairy was set up in 1974 in Delhi and markets dairy products including milk, ice cream, oils and produce. It has a 66% market share in Delhi and operates outlets across several states. Mother Dairy aims to expand its footprint in South India by introducing coconut milk and basmati rice, and in West India by offering regional sweets and frozen yogurt. It seeks to grow by opening more outlets and penetrating rural markets through advertising.
This document provides an overview of Amul, an Indian dairy cooperative. It discusses Amul's business model of collecting milk from farmers and converting it into branded dairy products. Amul uses a low pricing strategy and distributes products across rural and urban India as well as internationally. It promotes its brands through advertisements and billboards. While Amul faces competition from companies like Britannia and Nestle in various dairy segments, it has grown to become the world's largest vegetarian cheese brand based on the cooperative business model developed in Anand, Gujarat.
This document provides a summary of a summer internship project report on the effectiveness of training and development at Sumul Dairy in Surat District, India. The report includes an introduction to Sumul Dairy and its history, an overview of the company including its vision, mission, objectives and departments. It also includes a literature review on training and development and describes the types of training conducted at Sumul Dairy, which primarily uses on-the-job training. Charts are provided on Sumul's investments, manpower, production and marketing departments as well as its product mix.
My internship was at Amr Dairy, Amreli . During my internship I had been rotated different departments as storage, production, utility, ETP, CIP, packing, transportation etc in two weeks, this movement and working provide a complete knowledge of Dairy production.
Mother Dairy was set up in 1974 in Delhi and is a subsidiary of the National Dairy Development Board. It has a revenue of 4000 cr and employs 3000 people. It operates in Delhi-NCR, Uttar Pradesh, Haryana, Mumbai, Saurashtra, and Andhra Pradesh. The company's vision is to provide quality and affordable food and beverages while ensuring fair returns for producers. It produces a wide range of dairy products, ice creams, edible oils, fruits and vegetables, frozen foods, juices and beverages, and mineral water. It has received several certifications and awards for its operations and products. Mother Dairy also engages in corporate social responsibility initiatives.
The document is a summer internship report submitted by Arpita Gupta for her Post Graduate Diploma in Business Management. The report details her internship project at Mother Dairy where she studied factors behind decreasing market share and consumer behavior. The report includes an organizational background of Mother Dairy, literature review on the current market scenario and Mother Dairy's supply chain, distribution channels, and processing. It also describes the products offered by Mother Dairy and provides sales data. The objectives of the study and research methodology are mentioned.
This document provides an overview of Amul butter's marketing mix strategies as presented by Abdullah Shahid, Md. Khalid Khan, Md. Tauqir Khan, and Abhijeet Saha. It discusses Amul butter's product offerings, pricing approach, distribution network, and promotional strategies. For product, it outlines Amul butter, AmulLite, and Delicious Table Margarine. For pricing, it notes Amul's strategy of affordable prices to appeal to common masses. For place, it describes Amul's global distribution and domestic network. For promotion, it highlights Amul's initial use of the iconic "Amul Moppet" character in advertisements along with its use of funny slogans.
Amul is an Indian dairy cooperative established in 1946 that is managed by the Gujarat Cooperative Milk Marketing Federation. It collects 447,000 liters of milk daily from 3.9 million farmers and converts it into branded dairy products. Amul has a diverse product range including milk, butter, cheese, and ice cream. It follows a cooperative business model and competitive pricing strategy. Amul has a large distribution network across India and promotes its brand through digital marketing, social media, and sarcastic advertisements commenting on current events.
- Amul is a dairy cooperative brand managed by the Gujarat Cooperative Milk Marketing Federation. It was established in 1946 in Anand, Gujarat in response to exploitation of milk producers.
- Amul follows a three-tier cooperative model with village dairy cooperative societies, district milk unions, and a state level milk federation. It is now the largest food brand in India.
- Amul has a large and complex supply chain involving milk collection from farmers, processing, production of dairy products, and national distribution. Coordination between different entities is crucial.
- The brand saw success by assuring farmers a market for their milk and increasing membership over time which increased milk availability. Amul continues expanding operations
A PRESENTATION MADE BY MY FRIENDS AND ME ON AMUL DISTRICT CO-OPERATIVE ON AN ACCOUNT OF A PAPER PRESENTATION COMPETITION HELD BY THE DEPARTMENT OF ECONOMICS IN OUR HIGH SCHOOL.
Gujarat Cooperative Milk Marketing Federation (GCMMF) is India's largest food products marketing organization and apex body for milk cooperatives in Gujarat. It manages the Amul brand. GCMMF has over 2.79 million producer members across 13,328 village societies. It handles over 11 million liters of milk per day. Under the leadership of Chairman Parthibhai Bhatol, GCMMF achieved a turnover of over Rs. 6,700 crores in 2008-2009, a growth of 28% compared to the previous year. Amul's success is attributed to its robust supply chain network, diverse product portfolio, strong distribution network, and the brand value of offering quality products at affordable prices
MTR was founded in 1924 in Bangalore as a restaurant by Parampalli Yajnanarayana Maiya and his brothers. In the 1970s, MTR expanded with new locations in Bangalore and Chennai, and began selling pre-packaged foods under the brand MTR Foods. Major changes in the 1990s led to two separate entities for the restaurant and food businesses. MTR Foods now sells products globally and its packaged foods and recipes can be found in home kitchens across countries like the USA, Canada, UK, Germany, Australia, and others.
Sumul is a cooperative dairy located in Surat, Gujarat that was established in 1951. It procures and processes milk from farmers in the Surat district. Sumul has grown to become one of the largest dairies in Gujarat, procuring over 160 million liters of milk annually. It operates a main dairy plant in Surat as well as chilling centers and cattle feed factories across the district. Sumul produces and sells a variety of milk products and has established a strong brand in the Surat market, commanding over 70% of the liquid milk sales. The cooperative aims to provide farmers a guaranteed market for their milk and maximize returns through efficient procurement and processing operations.
Amul is India's largest food brand and the world's largest pouched milk brand. It was formed in 1946 as a dairy cooperative based in Anand, Gujarat. Amul leads the market in products like butter, milk powder and ghee, with a wide portfolio that also includes cheese, desserts, beverages and more. The brand is known for high quality at affordable prices. It uses the recognizable "Amul girl" mascot and tagline "Utterly Butterly Delicious" in its advertising campaigns. Amul has a large network of farmers, distributors and retailers that helps ensure widespread availability.
The document summarizes an internship report at Madhur Dairy. It discusses the objectives of the internship which were to understand the operations of various departments, learn new production methods, and study the organizational structure. It provides background on the dairy industry in India and Gandhinagar District Cooperative Milk Producers' Union Ltd (Madhur Dairy). It describes the company's establishment, facilities, products, and awards received for performance and innovation.
Nestle was founded in 1866 by Henri Nestle and has since grown to be the largest food and beverage company in the world. It has 447 factories across 86 countries and over 3,33,000 employees worldwide. Nestle has a wide portfolio of brands across categories like chocolate, coffee, bottled water and food. The company focuses on nutrition, water and rural development through various social initiatives and aims to double its efforts in nutrition education globally.
This document provides information about a short term training program at the Kaira District Co-operative Milk Producers' Union Ltd. in Anand, Gujarat, India. The training was for two students, Ronak Thakkar and Jaymin Zala, and took place from December 22nd to January 2nd. It then provides background information on the Amul cooperative structure and history, beginning operations in 1946 in Anand. The document outlines the various processes involved at the Amul dairy, including reception and testing of raw milk, processing into products like milk, butter, ghee, and packaging. It describes the equipment used at different sections of the dairy and the quality tests performed in the central laboratory.
The student visited the UTH milk plant in Mandya, Karnataka. Some key points:
1) The plant processes over 9 lakh liters of milk per day into products like milk, ghee, butter, and milk powder.
2) The plant gets its milk from over 1,000 dairy cooperative societies in the region.
3) The student toured the various departments and saw the processing, packaging, and storage facilities firsthand.
4) The visit provided valuable insights into the industrial environment and operations of a large-scale milk processing plant.
Mother dairy ( strategies to promote sales in South and West)Palak_Kwatra
Mother Dairy was set up in 1974 in Delhi and markets dairy products including milk, ice cream, oils and produce. It has a 66% market share in Delhi and operates outlets across several states. Mother Dairy aims to expand its footprint in South India by introducing coconut milk and basmati rice, and in West India by offering regional sweets and frozen yogurt. It seeks to grow by opening more outlets and penetrating rural markets through advertising.
This document provides an overview of Amul, an Indian dairy cooperative. It discusses Amul's business model of collecting milk from farmers and converting it into branded dairy products. Amul uses a low pricing strategy and distributes products across rural and urban India as well as internationally. It promotes its brands through advertisements and billboards. While Amul faces competition from companies like Britannia and Nestle in various dairy segments, it has grown to become the world's largest vegetarian cheese brand based on the cooperative business model developed in Anand, Gujarat.
This document provides a summary of a summer internship project report on the effectiveness of training and development at Sumul Dairy in Surat District, India. The report includes an introduction to Sumul Dairy and its history, an overview of the company including its vision, mission, objectives and departments. It also includes a literature review on training and development and describes the types of training conducted at Sumul Dairy, which primarily uses on-the-job training. Charts are provided on Sumul's investments, manpower, production and marketing departments as well as its product mix.
My internship was at Amr Dairy, Amreli . During my internship I had been rotated different departments as storage, production, utility, ETP, CIP, packing, transportation etc in two weeks, this movement and working provide a complete knowledge of Dairy production.
Mother Dairy was set up in 1974 in Delhi and is a subsidiary of the National Dairy Development Board. It has a revenue of 4000 cr and employs 3000 people. It operates in Delhi-NCR, Uttar Pradesh, Haryana, Mumbai, Saurashtra, and Andhra Pradesh. The company's vision is to provide quality and affordable food and beverages while ensuring fair returns for producers. It produces a wide range of dairy products, ice creams, edible oils, fruits and vegetables, frozen foods, juices and beverages, and mineral water. It has received several certifications and awards for its operations and products. Mother Dairy also engages in corporate social responsibility initiatives.
The document is a summer internship report submitted by Arpita Gupta for her Post Graduate Diploma in Business Management. The report details her internship project at Mother Dairy where she studied factors behind decreasing market share and consumer behavior. The report includes an organizational background of Mother Dairy, literature review on the current market scenario and Mother Dairy's supply chain, distribution channels, and processing. It also describes the products offered by Mother Dairy and provides sales data. The objectives of the study and research methodology are mentioned.
This document provides an overview of Amul butter's marketing mix strategies as presented by Abdullah Shahid, Md. Khalid Khan, Md. Tauqir Khan, and Abhijeet Saha. It discusses Amul butter's product offerings, pricing approach, distribution network, and promotional strategies. For product, it outlines Amul butter, AmulLite, and Delicious Table Margarine. For pricing, it notes Amul's strategy of affordable prices to appeal to common masses. For place, it describes Amul's global distribution and domestic network. For promotion, it highlights Amul's initial use of the iconic "Amul Moppet" character in advertisements along with its use of funny slogans.
Amul is an Indian dairy cooperative established in 1946 that is managed by the Gujarat Cooperative Milk Marketing Federation. It collects 447,000 liters of milk daily from 3.9 million farmers and converts it into branded dairy products. Amul has a diverse product range including milk, butter, cheese, and ice cream. It follows a cooperative business model and competitive pricing strategy. Amul has a large distribution network across India and promotes its brand through digital marketing, social media, and sarcastic advertisements commenting on current events.
- Amul is a dairy cooperative brand managed by the Gujarat Cooperative Milk Marketing Federation. It was established in 1946 in Anand, Gujarat in response to exploitation of milk producers.
- Amul follows a three-tier cooperative model with village dairy cooperative societies, district milk unions, and a state level milk federation. It is now the largest food brand in India.
- Amul has a large and complex supply chain involving milk collection from farmers, processing, production of dairy products, and national distribution. Coordination between different entities is crucial.
- The brand saw success by assuring farmers a market for their milk and increasing membership over time which increased milk availability. Amul continues expanding operations
A PRESENTATION MADE BY MY FRIENDS AND ME ON AMUL DISTRICT CO-OPERATIVE ON AN ACCOUNT OF A PAPER PRESENTATION COMPETITION HELD BY THE DEPARTMENT OF ECONOMICS IN OUR HIGH SCHOOL.
Gujarat Cooperative Milk Marketing Federation (GCMMF) is India's largest food products marketing organization and apex body for milk cooperatives in Gujarat. It manages the Amul brand. GCMMF has over 2.79 million producer members across 13,328 village societies. It handles over 11 million liters of milk per day. Under the leadership of Chairman Parthibhai Bhatol, GCMMF achieved a turnover of over Rs. 6,700 crores in 2008-2009, a growth of 28% compared to the previous year. Amul's success is attributed to its robust supply chain network, diverse product portfolio, strong distribution network, and the brand value of offering quality products at affordable prices
MTR was founded in 1924 in Bangalore as a restaurant by Parampalli Yajnanarayana Maiya and his brothers. In the 1970s, MTR expanded with new locations in Bangalore and Chennai, and began selling pre-packaged foods under the brand MTR Foods. Major changes in the 1990s led to two separate entities for the restaurant and food businesses. MTR Foods now sells products globally and its packaged foods and recipes can be found in home kitchens across countries like the USA, Canada, UK, Germany, Australia, and others.
Sumul is a cooperative dairy located in Surat, Gujarat that was established in 1951. It procures and processes milk from farmers in the Surat district. Sumul has grown to become one of the largest dairies in Gujarat, procuring over 160 million liters of milk annually. It operates a main dairy plant in Surat as well as chilling centers and cattle feed factories across the district. Sumul produces and sells a variety of milk products and has established a strong brand in the Surat market, commanding over 70% of the liquid milk sales. The cooperative aims to provide farmers a guaranteed market for their milk and maximize returns through efficient procurement and processing operations.
Amul is India's largest food brand and the world's largest pouched milk brand. It was formed in 1946 as a dairy cooperative based in Anand, Gujarat. Amul leads the market in products like butter, milk powder and ghee, with a wide portfolio that also includes cheese, desserts, beverages and more. The brand is known for high quality at affordable prices. It uses the recognizable "Amul girl" mascot and tagline "Utterly Butterly Delicious" in its advertising campaigns. Amul has a large network of farmers, distributors and retailers that helps ensure widespread availability.
The document summarizes an internship report at Madhur Dairy. It discusses the objectives of the internship which were to understand the operations of various departments, learn new production methods, and study the organizational structure. It provides background on the dairy industry in India and Gandhinagar District Cooperative Milk Producers' Union Ltd (Madhur Dairy). It describes the company's establishment, facilities, products, and awards received for performance and innovation.
Nestle was founded in 1866 by Henri Nestle and has since grown to be the largest food and beverage company in the world. It has 447 factories across 86 countries and over 3,33,000 employees worldwide. Nestle has a wide portfolio of brands across categories like chocolate, coffee, bottled water and food. The company focuses on nutrition, water and rural development through various social initiatives and aims to double its efforts in nutrition education globally.
This document provides information about a short term training program at the Kaira District Co-operative Milk Producers' Union Ltd. in Anand, Gujarat, India. The training was for two students, Ronak Thakkar and Jaymin Zala, and took place from December 22nd to January 2nd. It then provides background information on the Amul cooperative structure and history, beginning operations in 1946 in Anand. The document outlines the various processes involved at the Amul dairy, including reception and testing of raw milk, processing into products like milk, butter, ghee, and packaging. It describes the equipment used at different sections of the dairy and the quality tests performed in the central laboratory.
The student visited the UTH milk plant in Mandya, Karnataka. Some key points:
1) The plant processes over 9 lakh liters of milk per day into products like milk, ghee, butter, and milk powder.
2) The plant gets its milk from over 1,000 dairy cooperative societies in the region.
3) The student toured the various departments and saw the processing, packaging, and storage facilities firsthand.
4) The visit provided valuable insights into the industrial environment and operations of a large-scale milk processing plant.
The Ludhiana District Co-operative Milk Producers' Union Ltd. was established in 1970 with a milk handling capacity of 1 lakh litres per day. It has since expanded to handle 6 lakh litres daily. The plant manufactures milk, butter, ghee, paneer, lassi, kheer and other products under the VERKA brand. Strict quality standards are followed in processing and the plant has received international quality certifications. It aims to improve the economic conditions of milk producers and provide quality dairy products to consumers.
This document provides an overview of the milk processing operations at the Ballabgarh Co-operative Milk Producer's Union Limited milk plant in Haryana, India. It describes the receipt and storage of raw milk, as well as the production processes for various milk products including standardized, pasteurized, and homogenized milk, paneer, dahi, ghee, kaju pinni, butter, and skim milk powder. Quality control procedures including various chemical and physical tests are also summarized to check the quality of milk and finished products.
The Ludhiana District Co-operative Milk Producers' Union Ltd. was established in 1970 in Ludhiana, Punjab, with an initial milk handling capacity of 100,000 liters per day which has since increased to 6,00,000 liters. It manufactures dairy products under the brand name Verka. The union procures milk from over 800 member societies and chilling centers, and pays higher prices to milk producers than other plants in the state. It produces milk, butter, ghee, paneer, lassi, kheer and other products. The plant follows quality standards and certifications to ensure product safety.
The Ludhiana District Co-operative Milk Producers' Union Ltd. was established in 1970 in Ludhiana, Punjab, with an initial milk handling capacity of 100,000 liters per day. It is now handling 6,00,000 liters daily. The Union operates under the brand name "Verka" and manufactures milk, butter, ghee, paneer, lassi and other dairy products. It has expanded to include over 800 member societies and provides milk procurement, veterinary services and cattle feed to local milk producers. The plant utilizes modern processing equipment and maintains various quality standards to produce dairy products that are sold throughout India and internationally.
In Tamil Nadu, Aavin is the first cooperative milk society dealing with milk and value-added products of milk. Aavin union is a Government union which was founded in the year 1958. Milk is procured from the Village level societies twice a day. The milk cost payment is made on the basis of a quality test which consists of Fat and Solid Non-fat content. Flowchart for processing of milk, quality testing of milk etc..
Mother Dairy was established in 1974 and is a subsidiary of the National Dairy Development Board. It produces and sells over 25 lakh liters of milk per day in Delhi through 14,000 retail outlets. The document discusses Mother Dairy's product portfolio and cold chain logistics for milk procurement, processing, and distribution through refrigerated vehicles and automated vending machines to retailers across Delhi and other regions.
The document provides details about Amul, a dairy cooperative in India. It discusses Amul's history beginning in 1946 and how it has helped spur India's white revolution making it the largest producer of milk and milk products. It then describes Amul's organizational structure and production processes. The production processes discussed include the collection and testing of raw milk, pasteurization and standardization, separation into cream and skimmed milk, quality checks, packaging, storage, and production of milk powder, butter, and ice cream.
The attachment training at abdul monem limitedTAUFIQTONMOY
The document provides an overview of Abdul Monem Limited's "Igloo Ice Cream and Milk Unit" including its production processes. It discusses Igloo's ice cream and milk production lines, quality control procedures, engineering, plastic, storage and human resources departments. Key details include Igloo producing over 100 ice cream varieties daily using specialized machinery, producing milk products, and maintaining quality standards through certifications and testing at various stages of the process.
This document discusses different types of dairy milk, including cow, buffalo, goat, reindeer, horse, and camel milk. It provides pricing and nutritional information for each type. The document also covers dairy industry waste streams, treatment of dairy wastewater, and layout and processes involved in typical dairy plants, such as receiving, bottling, cheese making, and butter production. Dairy wastewater characteristics and methods for reducing waste volumes are outlined. Common dairy waste sources and impacts if not treated are also summarized.
The document discusses milk procurement and processing in India. It outlines how milk is collected from villages and tested for quality and adulteration. The milk then undergoes processes like cooling, pasteurization, and separation before being packaged. It is tested again before being transported to distribution centers. The key steps are village collection, quality testing, processing, secondary testing, packaging, and transportation.
Project report on AAVIN INDUSTRY - 2019Jenson Samraj
We the Integrated M.Sc students have visited the Aavin Industry, Tirunelveli on 8th March 2019. Here, is our Industrial visit report. Hope that it will be beneficial to you my dear readers!
This presentation is a collection of all the information required from the areas of operations. for example: facility layout, facility location, products and services, order winner and order qualifier, supply chain etc...
This document provides information about Sahayog Clean Milk Private Limited, including its introduction, products, management commitment, vision, mission, and materials and methods used. Specifically:
- It establishes the company's certifications and details its rapid growth serving over 500 villages and 10,000 farmers.
- The company processes 50,000 liters of milk per day into products like various types of milk, curd, paneer, and ghee.
- Materials and methods used in testing and analysis include equipment like an autoclave, centrifuge, and pH meter as well as reagents and glassware.
- Test results on samples are provided to check if they meet government standards for SPC, col
Muhammad akhtar b mehtabfinal project on engro food scmMuhammad Mehtab
This document provides a summary of Engro Foods Limited's supply chain management report. It acknowledges those who contributed to the report and outlines Engro Foods' history, locations, organizational structure, and values. The summary also provides an overview of Pakistan's dairy industry and milk supply chain, which Engro Foods operates within.
summer internship project report on MANUFACTURING CYCLE OF MADHUR DAIRYMayank Patel
Madhur Dairy is a cooperative dairy located in Gandhinagar, Gujarat that was established in 1971. It obtains milk from 38,500 milk producers through 112 village milk cooperative societies. The dairy manufactures various milk products including pasteurized cow and buffalo milk, butter milk, dairy, ice cream, butter/ghee. The manufacturing process involves receiving raw milk, testing quality, chilling, separating cream, and processing into final products. Research found that 80% of customers use Madhur Dairy's products and 68% are satisfied, while 10% have negative preferences regarding taste, thickness, smell or purity.
The Koyana Co-Operative Dudh sangh was established in 1957 in Khodashi, Maharashtra to provide farmers an assured market and remunerative prices for their milk. It processes around 1.5 lakh liters of milk per day from cooperative societies in rural Maharashtra. Raw milk is received in cans and tankers, weighed, tested for quality, and transferred to processing. Key equipment on the raw milk reception line includes can conveyors, tilting points, weighing tanks, and dump tanks. Milk is also tested for fat, SNF, and other parameters before processing into products like pasteurized milk, pedha, dahi, lassi, and basundi. The dairy
This document is a project report submitted by Vinay Kumar in partial fulfillment of the requirements for a Post Graduate Diploma in Management from Integrated Academy of Management and Technology in Ghaziabad, India. The report focuses on studying customer and retailer acceptance of Gagan fresh cream, a product marketed by Amrit Food. It includes an introduction to Amrit Food, objectives of the study, research methodology, data collection and analysis findings, recommendations, and conclusion. The document also provides information on Amrit Food's manufacturing facilities, products, quality management systems, and competitors. It identifies key problems faced by the organization such as lack of retailer awareness, inconsistent supply to retailers, and high prices compared to competitors.
Similar to Dudhmansagar Dairy, Manesar, Gurgaon (20)
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
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Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Azure Interview Questions and Answers PDF By ScholarHat
Dudhmansagar Dairy, Manesar, Gurgaon
1. 1
FT471,INDUSTRIAL SUMMER TRAINING
Presented by
Pallabi Das
Tanuva Das
Rangina Brahma
Meenakshi Kumari
B.Tech 7th semester
Food Engineering and Technology
Tezpur University
DUDHMANSAGAR DAIRY
1JUNE - 30JUNE,2018
3. I
N
T
R
O
D
U
C
T
I
O
N
Amul Dudhmansagar
Type Cooperative
Industry Milk Production
Founded 1963
Headquarters Mehsana,
Gujarat, India
Federation
limited
GCMMF
Slogan The pride of
India
• The Mehsana District Cooperative milk producers
union limited popularly known as Dudhsagar dairy.
• It is a member of the state level Gujarat
cooperative milk marketing federation.
• It is the largest dairy in Asia, processing on as
average 1.41 million kg of milk each day.it has
established a network for procuring milk from
4500000 milk producers through 1150 village milk
cooperatives.
• The union is ISO 9001:2000, so 14000: ISO 2004,
and ISO 22000:2005 certified and is and
environment friendly organization. All these
certification has been achieved from NABL
accredited lab i.e. DNV, Norway.
• Mission- “ We at GCMMF endeavor to satisfy the taste
and nutritional requirement of the customers of the world ,
through excellence and marketing by our committed
team. Through co-operative networking , we are
committed to offering quality products that provide best
value for money”.
• Vision – To provide more and more satisfaction to the
farmers employees and distributer.
3
4. HISTORY OF COMPANY
• On 8 November 1960, Dudhsagar dairy was registered
under Mumbai Co-operative societies act, 1925. Shri
Mansinhbhai Pruthviraj Patel laid the foundation stone on 2
April 1963.
• Gujarat Cooperative Milk Marketing Federation Ltd.
(GCMMF) is a body of Dairy Cooperatives in Gujarat.
• Thirteen dairy cooperatives work under GCMMF.
• Mehsana District Cooperative Milk Producer's Union Limited
is also a part of GCMMF and it contributes the highest
amount of milk collection for GCMMF.
Location
It is located at Plot no. 26D, Sector-3, IMT, Manesar, Gurgaon,
and Haryana. Unit started with the vision to fulfill the demand of
consumers of Delhi and NCR region.
4
7. RECEPTION DOCK
7
Dudhmansagar Dairy receives chilled milk in
insulated tankers from Punjab, Uttar Pradesh,
Rajhasthan, Haryana.
A weigh bridge is maintained inside the
industry at the entry gate for weighing of the
tankers.
There are two lines for receiving milk through line 1
and line 2 through which two pumps are connected
which transfers milk to RMST tanks.
The capacity of pumps are 50,000ltr/hr and
45,000ltr/hr.
8. Processing Flow diagram at DMD
Reception of incoming milk in tanker weighing plunging Sampling QA rejection
Unloading
filtration
Storage of milk in RMSTQA
Filtration through duplex at 55 – 60 ˚
C
pasteurized milk at(80±2˚) 16 sec
Chilled at
< 4˚ C
Storage in PMST ≤ 5 ˚ C Storage in HMST ≤ 5˚ C
QAPacking machine
8
10. Milk packing &Dispatch
Around 9.6 litre per day, processed milk is packed in pouches for
city supply.
After processing, the milk from storage tanks is pumped to HMST
(15000 litre)
There are 6 HMST (capacity 15000lit of each) from where milk is
send to packaging section
And then it goes to filling machines. The machines are
automated and adjustable for different sizes of pouches.
The temp of milk is kept below 5°C during packing.
Total number of lines- 6.
Number of machine in each line- 5.
Total packaging machine- 30(29
Machine 2 headed, and 1 Machine (6lit)
1 headed.)
Make: RMC (machine no. 11&21&31.),
SAMARPAN.
10
11. Collection of milk
to leaky pouch
tank
Filtration &
Collected in
RMST
Leaky pouches
Crate washer
Empty crates
Storage of
pasteurized milk in
HMST(≤5˚C)
Packing
Machine
Filling of pouches in
crates
UV light treatment
QA analysis
LLDPE film
Leaky
pouches
through
crates
Storage (<5°C)
11
Dispatch through vehicles Flowchart of
packing section
12. Machine Specification
[Samarpan
Fabrication Ltd.]
1. Power Consumption: 2
kW/hr
2. Compressed air:
6kg/cm2
3. Air Consumption: 50
m3/hr
4. Cooling water: 200lit/h
at 20oC
5. Capacity: 1000 ml
Total 30 pouch packing machine:
1. 27 machine from SAMARPAN
(India) having double headed.
2. 3 packaging machine from R.M.C
packaging systems Ltd.
3. 6 litre packaging machine having
one headed which from
SAMARPAN
12
14. Specification of different milk pouch
S .no Name of packing Type of packing Length (mm) Width (mm)
1 Amul Gold 200ml 105 323
2 Amul Gold 1lit 248 323
3 Amul Gold 500ml 155 323
4 Amul Gold 6lit 410 590
5 TM 500ml 155 323
6 TM 1lit 248 323
7 TM 6lit 410 590
8 DTM 300ml 115 323
9 DTM 500ml 155 323
14
15. DAHI PROCESSING
Indian Curd, known as Dahi is well known fermented
milk product consumed by large sections of the
population throughout the Country, either as a part of
the Dairy or as Refreshing Beverage.
According to FSSAI, Dahi or Curd is the product obtained
from pasteurized or boiled milk by souring, natural or
otherwise, by a harmless lactic acid or other bacterial
culture .
Dahi may contain additional cane sugar. It should have
15
17. EQUIPMENTS
REQUIRED IN
PROCESSING
Dahi milk tank: 5000L
Pasteurizer: 2000 LPH
capacity
SMP reconstitute tank:
500L
Processed Dahi milk
storage tank: 5000L
Inoculation tank 1000L
Homogenizer:
2000LPH
Dahi filling
machine: 3
(2 for pouch filling
1 for cup filling)
17
18. Standardization of milk for
dahi
(F-3.5, SNF -11.5 for Masti
and prolife dahi)
F-0.5, SNF- 11.5 for lite dahi)
Homogenization &
pasteurization
chilling
storage
Heating
Inoculation with starter
culture
Packing in cups and
pouches
Crate filling and
transferring to incubation
room
Incubation till ph -4.9
Transferring to fast
cooling
Cold storage
Dispatch in insulated van
Temp
-7°C
2 stage
homogeni
zation
90°C in 5
min
Temp
<7°C
Temp
40-45°c
18
19. SOP of masti DAHI milk
1. Required quantity of R.O.
water is taken in Rinse
StorageTank.
2. Required SMP added
manually.
3. Required amount of Milk
taken from RMST (Raw Milk
StorageTank).
4. SMP admixture is
transferred from Rinse
Storage
Tank.(Standardization)
5. Pasteurization at 90±2°C for
5 min.
6. Dahi milk stored in PMST
(Pasteurized Milk Storage
Tank).
1. Required quantity of milk is
transferred in SMP
reconstitute tank for SMP
addition.
2. Required SMP slowly added
for reconstitution.
3. The admixture is transferred
into processed dahi milk
storage tank
4. Before being processed
through Pasteurizer .
5. Dahi Milk stored in Storage
Tank.
SOP of lite dahi milk
19
20. DAHI PACKAGING
LDPE film for Dahi pouch,
Thermoform Dahi cup,
Aluminium Foil for Dahi
cups,
Raw Materials
for packaging
20
21. MARKET QUALITIES for dahi
Keeping quality of Dahi: for pouch 7 day at refrigeration
COLOR : Yellowish, creamy white, free from
browning.
APPEARANCE : Smooth and glossy surface,
creamy layer on top, free from extraneous
matter.
FLAVOUR: Acidic taste, free from off flavour.
BODY: Soft and firm, free from gas-holes and
whey pockets
ACIDITY : 0.75-0.85% L.A
21
22. Ice-cream section
22
Dudhmansagar Dairy has
a capacity of producing
25,000 litre ice-cream per
day.
There are 6 types of ice-creams
made which are Epic, Frozen
yoghurt, candies, cups, tri-
cones and Bricks.
23. 8.
Sop for ice cream mix
Agitate for 15 min and then take ice
cream mix is used into processing.
After 10 min add calculated amount of
stamucol (stabilizer for ice cream) with
remaining 10% of sugar at 60-65°C.
Calculated and add sugar (90% of
total quantity)
Further heated 60-65°C.
Quantity of SMP is added.
Heated at 40-45°C.
Calculated amount of raw cream is
added.
Required quantity of full cream
milk taken.
23
24. Standardized ice
cream mix
Homogenization
and
pasteurization
Transfer the mix
into ageing tank
for 4 hr-6hr at 4-
6°C
Pump
Transfer to FMT
tank
(19 RPM)
Addition of color
and flavor as per
recipe and
agitation for
mixing
Freezing the mix
to -5°C or below
in continuous
freezer
Packing in cone
Passing through
metal detector
Store in
hardening tunnel
(-25 to -40°֯C)
Cold storage -
18°c
Flowchart of cone Ice-
cream
25. EQUIPMENTS USED IN PROCESSING
Equipment Number Capaci
ty
Make
Mixing tank L11,L1
2
2500lt
r
Tetra Pack
Pasteurizer P3 2000 liter/hr Tetra Pack
Ageing
tank
M11 to
M16
4000lt
r
Tetra Pack
FMT 8 600ltr Tetra Pack
freeze
r
F2,F3,F
7
600ltr Tetra Pack
F6,F4,F1,
F5
1200lt
r
Gram Equipment
F8 400 Gram Equipment
Packi
ng
Machi
ne
IC30P(Swirl
machine)
3000cup/hr Panchal,Anand
IC2P(Small
cup machine)
3000
cup/hr
Panchal,Anand
IC60P(small
cone
6000
cone/hr
Panchal,Anand
25
26. FLOWCHART OF FROZEN YOGURT
Transfer of ice–cream and sweetened
probiotic yogurt to FMT.
Addition of color, flavor, fruit compound as
per recipe and agitation for mixing.
Freezing the product mix to <4°C in
continuous freezer
Passing through hardening tunnel (<-
37֯°c)
Passing through metal detector
Packing in cup/container then in CBX
Storage in cold store at<18°֯c
Crating
CCP
Waste
26
Rework
processing
27. Sop of juicy water
1. Required quantity of RO water.
2. Heated at 60-65°C.
3. Calculated amount of sugar,
liquid glucose and citric acid are
added.
4. After 10 min, pectin is added
with sugar.
5. Maintained the temperature
82±2°C for 25 sec.
6. Cool upto 6°C.
7. Plain juicy water is prepared.
Rework processing of ice
cream
1. Addition of the waste
into the rework tank
(800 ltr.).
2. Heat up to 80-85°C for
15 min
3. Cold water circulation
is done.
4. Then again filter this
content .
5. Then again give
sample to the Q.A lab.
6. If result are
satisfactory then it is
used for production.
27
28. OVERRUN
Over run = weight of unit volume of mix- weight of unit volume of ice
cream* 100
The over run of ice cream is defined as the
excess volume of ice cream .
Ice cream overrun refers to the amount of air
pushed into the ice-cream while it is being
made.
28
35. Ultra
High
Temperature
• Sterilization temperature - 135°C
(275°F).
• 3 lines are installed in DMD out of
which 2 has the capacity of
producing 6300 litre/hour and one
produces about 10,800 lit./hr.
• Variants are of 180 ml and 500 ml.
• Every packaging machine has 3
heads.
35
FAT- 3.0%
SNF- 8.5%
36. FlowchartforUHTmilk
36
PASTEURIZED
STANDARDIZED MILK
STORAGE IN MILK STORAGE
TANK
FILTRATION
Vitamin A, D added 0.05 % of
milk
1. Pre- heating at temp 65°C
2. Homogenization at min. 200bar
3. Temp raise upto 90°C
4. Protein stabilizer
5. Sterilization at 140-141°C
6. Holding for 5.3 secs
7. Chilling up to 45 to 50°C
8. Cooling upto 20-37°C
Filling in aseptic packing machines
Pouch packing
QA
analysis
Drain to
ETP
Pouch filling in crates
Sterilizati
on
38. Specification of pouch film materials
Raw Packaging Materials
• EVOH(5 layers) film for UHT
milk pouch
• CBX for UHT Milk pouch
500 ml
• CBX for UHT milk 180 ml
Structure of a 5 layer tube
38
Ethylene-vinyl
alcohol
41. RECEPTION LAB
Raw milk sampling:Check the condition of the seal (must not
be broken).
1. Break the seal and open the lid.
2. The plunger is inserted in the manhole and is thrust
forward and pulled back, thrust downwards and pulled
back and thrust backwards and pulled back, for at least
15 min. After proper mixing the sample is taken through
the manhole.
3. Approximately 4 lits of milk is allowed to drain through
sampling cock in a plastic bucket &close the cock.
41
• After completion of 3-4 Delivery Challan.
Chemist shall inform sampler to get the sample
bottles ready as per the following:
No. 500 ml clean & dry plastic bottle for
detailed checking of adulteration.
No. 125 ml sterilized plastic bottle for
testing MBRT.
No. 500 ml clean dry SS container for
routine chemical testing.
No. 250 ml plastic bottle as control sample
at Security Gate in Refrigerator.
42. Tests carriedout in Central Lab
• DETERMINATION OF FAT IN MILK:
VOLUMETRIC METHOD
Gerber method.
GERBER METHOD
1) Into a clean dry butyrometer take 10 ml of Gerber sulphuric acid from
the automatic measure.
2) Mix the sample thoroughly and rise its temperature to 27 degree and
again cool down to 25°CTake 10.75 ml of milk with the pipette
4) Transfer the milk carefully into the butyrometer along the inside wall of
the butyrometer.
5) Pour in such a way that the milk should not mix with the acid but form a
separate layer on the top.
42
6) With the automatic tilt measure add 1 ml of iso amyl
alcohol on the top of milk.
7) Carefully Insert the stopper tightly and mix the contents by
shaking the butyrometer at an angle till all the curd has been
dissolved.
8) Bring the temperature of butyrometer at 65 degree
centigrade by placing it in water bath.
9) Centrifuge for 5 minutes at 1100-1200 rpm and again heat
the butyrometer to 65°C for 2 minutes.
10) Note the reading of the fat column inside the stem.
43. PLATFORM TESTS OF MILK
1. TEMPERATURE - MAX. 4°C
2. ORGANOLEPTIC TEST
3. TITRABLE ACIDITY (% LA)- MAX. 0.135
4. COB- NEGATIVE
5. ALCOHOL TEST (68%) - NEGATIVE.
6. MBRT TEST
7. SNF TESTING
8. GRAVIMETRIC TOTAL SOLIDS
(TS)
TEMPERATURE
1. It is basically checked by
thermometer.
GRAVIMETRIC TOTAL SOLIDS (TS)
1. Take petridish from hot air oven 7 keep
it in dessicator to cool.
2. Weigh the empty petridish (w1).Take
10ml milk as sample in it (w2).
3. keep it on boiling water bath for 30
Minutes till
4. completely dry.
Take weight as W3.
Moisture % = (w3 - w2) / (w2 - w1) X 100
% T.S. = 100 - % Moisture
SNF Test
1. Warm the milk sample to 40°C & maintain
at this temperature for 5 min.
2. Mix the contents by rotating & inverting
the bottle, taking care to avoid the formation
of air bubbles & froth. Cool the sample to 27
°C.
3. Take out 10.75 ml milk for fat
determination at 27 °C.
4. Allow the lactometer to remain steady in
the milk. Check the temp. of milk, take the
reading at 15.5°C within about 30 sec.
5. Note the corrected lactometer reading.
SNF Calculation at 15.5 °C –
SNF% = CLR/4 + 0.21×F + 0.29
Where, F= Fat %
CLR= Corrected Lactometer Reading
For cow milk, Lactometer reading is taken at
21°C .The SNF is calculated using the
formula.
%SNF = CLR/4 + 0.2F + 0.14
MBRT TEST
1. Taken 1 ml methylene blue
dye reduction reagent in
MBRT test tube.
2. Then taken 10 ml milk
sample in it by pipette which
should be dipped in spirit
3. Then stopper (cap) put on
test tube mouth. Stopper
should be dipped into ]spirit
and head clean with cotton.
4. Now test tube kept on water
bath at 37°C for 6-7 hrs.
5. After this period it turns into
white color (as it was blue in
initial stage).
ALCOHOL TEST
1. Taken 5 ml milk sample in
petriplate.
2. Added 68% alcohol drop by drop
into petriplate. Continuously mixing
during pouring of alcohol.
3. If there is no clotting observed,
then test is negative.
COB TEST
1. Transfer 5ml of milk sample to
the test tube.
2. Heat the tube on the flame of
burner, rotate in an almost
horizontal position and examine
the film of milk on side of the
test tube.
3. The formation of clot is
indicative of a positive test.
4. Size of COB test tube 15 x 1.9
cm.
Titrable acidity
1. Measured accurately 10 ml of milk.
2. Then Add an equal volume of distilled
water and 1 ml of phenolphthalein
indicator solution.
3. Titrate the contents against
standard 0.1N sodium hydroxide
solution added drop by drop from the
pipette until the color reaches the light
pink.
Titrable Acidity (% lactic acid) = End point
×0.09
Organoleptic test
It is done simply by tasting the milk or
looking at the colour of milk and
mostly done by experts .
43
44. ADULTERATIONTESTS
• Milk can be adulterated in two portions.
One is from fat portion and other is from
SNF portion.
• This can be checked by-
RM (REICHERT-
MEISSL) VALUE OF
MILK FAT
BORIC ACID TEST
44
45. RM Test
PROCEDURE:
1. Make Sulphuric acid solution such that 20ml of it can neutralize 1ml of 50% NaOH. Centrifuge milk to separate
the fat and then heat till get clear fat.
2. Take 5 ±0.1 gm of filtered fat sample in a clean & dry 300 ml Polenske flask.
3. Mix 20 ml glycerol + 2ml 50% NaOH.
4. Run a blank simultaneously without using fat sample.
5. Saponify the fat by heating with swirling over a flame until it becomes clear. Then cool it.
6. Add slowly 93 ml boiling distilled water (water vigorously boiled for ~15 minutes).
7. Add 50 ml of diluted H2SO4. Add 3-4 glass beads in flask to prevent bumping
&immediately connect the flask to the distillation apparatus.
8. First heat gently (until insoluble acid are completely melted) and then increase the heat and get 110 ml of filtrate
in 19 - 21 minutes.
9. Get required distillate (110 ml) in flaks & replace the flask by 25 ml measuring cylinders to collect draining.
10. Put the stopper & Keep 110ml flask in water bath (15 °C / 10 min.) without mixing.
11. Remove the flask from water bath and mix gently by inverting it 4 to 5 times.
12. Filter the distillate using Whatman filter paper No. 41. Pipette 100ml for titration.
13. Titrate against 0.1N NaOH using phenolphthalein as indicator till pink color appears, V1
Take blank reading as V2. .
45
46. BORIC ACID TEST
1. 10 ml milk in 50 ml beaker add 1 ml 1%
phenolphthalein titrate with 0.1N NaOH.
2. Add 3-4 drops of 0.1N NaOH pink colour
appear.
3. Divide it in two parts. Add 2ml of 50%
strength alcohol.
4. Pink colours disappearance shows +ve
46
47. CHECKING FOR COMMON ADULTERANTS
IN MILK
Name of
Adulterants
Reagent used Sample Quantity Reagent Qty. (ml) Procedure Observation
Sugar Modified Resorcinol 3 ml 5ml Mix well and keep
the test tube in
boiling bath for 5
minutes.
If positive: Red
Neutralizer Rosalic acid
reagent
2ml 2ml Mix well Rose red if positive
Starch Iodine Solution 3ml 1-2 drops Boil and cool.
Mix, add reagent
and mix well
Blue (Positive)
Slightly yellow
Salt 10%(w/v)
potassium
chromate,
0.1341%, silver
nitrate
1ml 3 drops potassium
chromate
Take salt reagent
and mix well
Yellow (Positive)
Chocolate brown
(Negative)
Ammonium
compound
Nessler Reagent 5ml 1ml Add slowly by side
wall of tube
Yellow, orange or
brown colour
(positive)
Formalin Ferric chloride,
Gerber sulphuric
acid
10ml
5ml 10ml Pour 10 ml Gerber
Sulphuric acid
Violet ring at
junction (Positive)
No colour at
junction ( Negative)
Pond water Diphenyl solution 5ml 2ml Mix well Blue colour(
Positive)
47
48. UHT LAB
Ph test
Alcohol
Test
COB H.I Test
Hydrogen
peroxide
test
pH of UHT milk- 6.45-6.50-By
ph meter
Alcohol Test
1. 4ml milk sample
2. 4 ml 74% alcohol
3. If no clot (-ve)
4. If clot(+ve)then not accepted
Heat stability test (COB)
1. 10 ml of milk sample
2. 0.5 ml of N/10 Hcl
3. Heat and boil
4. If bubbles appear
(positive)
Homogenization Index Test
1. In this test firstly done the separation of fat from
cream and then milk as the procedure of fat
separation of milk expect in REMI centrifuge at 1000
RPM for 15 minutes for cream fat.
2. Standard for cream fat is 3.5 or above.
3. Standard for milk fat 3.1 to 3.3
HYDROGEN PEROXIDE TEST
It is done by hydrometer .
Firstly, milk is taken in the measuring cylinder .Then,
hydrometer is dipped and noted the reading .
48
SL.NO
DENSITY OF
HYDROMTER(20DEGREE
CELSIUS)
CORRESPONDING
STRENGTH OF
H2O2
1 1.000 0.51
2 1.020 6.12
3 1.040 11.59
4 1.060 16.94
5 1.080 22.17
6 1.100 27.27
7 1.102 28.28
8 1.104 28.78
9 1.106 29.28
10 1.108 29.78
11 1.110 30.27
12 1.112 30.77
13 1.114 31.7
14 1.116 31.76
50. ENGINEERING SERVICES
O
B
J
E
C
T
I
V
E
S
To maintain the equipments in dairy in such a manner that ensures smooth running of all
the activities in dairy keeping in view the financial activities of dairy.
To keep the products such as Dahi, ice-cream and milk etc. at temperature at which it is
necessary for their perseveration.
To provide treated water from water treatment plant.
To remove the sludge after its treatment in Effluent Treatment Plant, and should meet
the standards.
To provide the compressed air at required pressure.
To maintain the electricity supply to different sections and also calculating the electricity
supplied individually to every section.
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51. REFRIGERATION
WHY REFRIGERATION IS USED AND
WHAT IS ITS BENEFIT?
Refrigeration is the process of removing
heat from low temperature reservoir and
transferring it to the high temperature
reservoir.
To provide chilled water – This chilled water is
used for following:
a. Preparation of Ice-cream mix
b. Aging of cream
c. Pasteurization of milk
To maintain low temperature in the cold stores.
To harden ice cream in hardening tunnel and Bar
trade tunnel.
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52. PROCESSING METHOD
HP Receiver
(Ammonia in liquid
form)
Economizer
Accumulator
-1 ֯C & -37°C
Milk and Dahi cold
storage, Dahi fast
cooling, ice-cream cold
store and hardening
tunnel, PHE Chiller
Compressor
206TR, 30TR
PHE OR Evaporative
Condensor
HP Receiver
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54. Water Treatment Plant
The source of water includes water from lakes, rivers and surface wells or from
underground sources such as deep wells.
Hard water is containing dissolve salts of Ca &Mg.
WTP processes 9 lakhs litre /day.
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55. Fire
hydran
t tank
•Capacity-
50,000 litre
•Year- 2 time
cleaning
Raw
water
tank
• Capacity-
2,25000 litre
• Yearly- 2 time
cleaning
Filtere
d
water
• Capacity-
75000 litre
Soft
water
tank
RO
water
tank-
Capacity-
75000 litre
Capacity-
10,000
litre
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57. Effluent Treatment Plant (ETP)
• Initially importance is given to processing only,
the waste water produced was disposed in nearby
areas without any treatment and without facing
any significance resistance.
• Presently about 120 lakhs litre of milk is
produced daily in the country.
• The daily effluent discharge comes to 420 lakhs
litres.
• However, with the implementation of water
conservation measures being recommended
nowadays for the dairy plants this value is likely to
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58. Source of Waste Water
Water coming from waste water, floors and other equipment's.
Spilled milk and milk products.
Spillage, leakage and overflow from pumps.
Boiler blow down and washed and regenerated water from water
softening plant.
CIP of Process, ice cream, packing section.
.
Drainage from QC lab.
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60. Secondary Treatment
Aeration – I
Aeration – II
Secondary Clarifier
Aeration – III
Final Clarifier
Final Discharge
Sludge Drying bed
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61. Tertiary Treatment
Secondary treated water comes to tertiary
plant –
• Multigrade
filter filtrate
1
• Activated
carbon
filtrate
2 • Softening
feed tank
3
• Softwater
used in crate
washing
4
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62. Underground waste
water
Bar screen
chamber
Equalization tank
(homogenous form)
Oil & grease trap
Dosing tank
(caustic , HCL)
Buffer tank
UASBR(Anaerobic
process) CH4, CO2
, H2O
Hopper bottom
(TSS is
maintained
Aeration tank
( Aerobic process ,
urea and nutrient
dosing)
Secondary clarifier
Garden outlet
ACF
MGF
Softener
CRATE
WASHIN
G
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63. Description of Dairy ETP Plant
Sl No. Parameter Concentration
1 pH 6 to 9
2 COD 4000 – 5000 ppm
3 BOD 2000 – 2600 ppm
4 Oil and grease 100 to 150 ppm
5 Suspended solutes 300 to 500 ppm
6 Total dissolved
solutes
2000 to 3000 ppm
Design
characteristics of
Raw Effluent
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64. Conclusion
On the whole, this internship was a useful
experience. We have gained new
knowledge, skills and met many new
people. We achieved several of our
learning goals. Furthermore, we can
confidently assert that the knowledge we
gained through this internship is suffiecient
to contribute towards our future
endeavours. At last this internship has
given us new insights and motivation to
pursue a career in core Dairy Industries.
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