summer internship project report on MANUFACTURING CYCLE OF MADHUR DAIRY

1. A
REPORT ON
MANUFACTURING CYCLE OF
MADHUR DAIRY
By : Mayank Patel
Subject : S.I.P
Class : MBA (Marketing
Management)
Roll number : 16

2. INTRODUCTION:
 Dairy is a place where handling of milk and milk
products done and technology refers to the
application of scientific knowledge for practical
purpose. Dairy technology has been defined as that
branch of dairy science which deals with the
processing of milk and the manufacture of milk
product on an industrial scale.
 In India, dairying has been practice as a rural
cottage industry since the remote past. Semi
commercial dairying started with the establishment
of military dairy farms and co-operative milk unions
throughout the country towards the end of the
nineteenth century.

3. HISTORY OF COMPANY
India is an agricultural country. 70% people live in the
rural area. Their main business is farming, bringing up
animals and small handicraft businesses and by working
hard, they get service there is a land under plough for
farming. In our country is about 14 crores 20 lakhs and
the about 9 crores 20 lakhs.

4.  Gandhinagar District Co-operative Milk Producers’
Union Ltd. Was established and registered on
06/02/1971 under Gujarat state Co-operative Act,
1961 by some prominent Co-operators of the
Gandhinagar District with limited members and
limited societies with 3,000 Liters per Day (LPD)
procurement of milk.

5.  Aggressiveness:
 • Cow milk in pouch pack marketed first in India,
Launch in market by the Honorable Governor of
Gujarat state.
 • Cow ghee in pouch pack marketed first in
India, launch in market by the Honorable Governor
of Gujarat state to protect the cow gender as per
the Indian culture.

6. Madhur Dairy is one of the Good Performer Dairy in
Gujarat. The entire Milk Industry it becomes increasingly
management to understand the developments in the
Diary Business.

7. •Established in the year 1971 producing various type of Milk
Products.
•112 Village Milk producers Co-Operative Societies are Member of
this Union.
•38500 Milk producers are Member through Village Milk Societies.
•This Organization has an ISO – 9001 – 2008 Certified & also
having ISO-22000-2005 Food Safety Management Certificate.
•95% Consumers are covered by this Union in Gandhinagar City.
•Many facilities are providing to his members, Like Medi-Claim,
Loan for Animal, Welfare Funds, Calcium, Animal’s Food, Chap-
Cutter, and Insurance for Animals & Members etc.
•Organization has latest Un-Touch System Machinery for Milk
Products.
•Products of this organization are Pasteurized Cow-Milk, Buffalo-
Milk, Curd, Butter-Milk, Milk-Sweet, Ice-Creams, Butter-Oil (Ghee),
and Flavour-Milk etc.

8. PRODUCT PROFILE
 There are many product, which is produced and
selling by the Gandhinagar district Co- operative
milk producers’ union limited (“Madhur dairy”). The
process though different stages packed under the
name of Madhur&Madhur

9. Milk
• Madhur Milk (200ml)
• MadhurTaza (500 ml)
• Madhur Shakti (500 ml)
• Madhur Gold (500 ml)
• Madhur Cow-Milk (500 ml)
Butter oil (Ghee)
• Madhur Ghee All
• Madhur Cow-Ghee (500 ml)
Madhur Butter Milk (500 ml)
MadhurDahi (200 & 500 ml)
MadhurPaneer
Madhur Lassi
Ice-Cream
• Madhur Ice-Cream
• Madhur Choco bar
• Madhur Mango Dolly
• Madhur Family Pack Ice-Cream
• Madhur Con

10. MADHUR MILK
 MADHUR MILK: - Firstly, raw milk received by the
tanker from the district co-operative dairy in this
section. The tankers of raw milk are checked here
for the quality of the milk by the quality control
laboratory. If the milk is acceptable, computer
initiates the action for unloading the milk tanker.
The milk is unloaded by the unloaded pumps & is
passed through the milk chillers were its
temperature is stored in the raw milk storage silos.

11. BUTTER OIL (GHEE):-
After milk separation milk scanning is done. Here
excess of cream is extracted from the milk through
cream separators. The scanning of milk is done till
they get 99% fat and then it is changed in to ghee is
than sent for quality testing in QAL.After it confirms
to the laid standards after checking ghee is sent for
packing.


12. MADHUR ICE CREAM
 Madhur Ice-Cream is made from milk and milk
products, and sugar stabilizers. It contains milk fat
14.5 %, total solids 41%, sugar 15 % and protein
4.1 %. Its food energy value is cal. Per 100 ml-196-
7 Kilo cal. It is packed in 50 ml.cap, 100ml.cup,
500ml.pack, candies and cones.

13. PRODUCT MANUFACTURING CYCLE:

14. PRODUCT MANUFACTURING CYCLE:
 Milking facility and housing.
 (a) A milking barn or milking parlor of adequate size
and arrangement shall be provided to permit normal
sanitary milking operations. It shall be well lighted
and ventilated, and the floors and gutters in the
milking area shall be constructed of concrete or
other impervious material maintained free of breaks
or depressions.

15.  (b) Floors for a sheep milking facility shall
be constructed of concrete or equally
impervious material maintained free of
breaks or depressions. They must be sloped
to drain properly. Joints between floor and
wall shall be water tight.

16. (c) If milk is exposed during straining or
transferring in the milking areas it shall be
protected from falling particles from areas
above milk facility.
(d) The yard or loafing area shall be of ample
size to prevent overcrowding, shall be
drained to prevent forming of standing water
pools, insofar as practicable, and shall be
kept clean.

17.  Milking procedure.
 (a) The udders and flanks of all lactating animals
shall be kept clean.
 (b) The milker's outer clothing shall be clean and
his hands clean and dry. No person with an infected
cut or open sores on their hands or arms not allow
to touch.
 (c) Lactating animals which secrete abnormal milk
shall be milked last or with separate equipment.
 (d) Milking equipment used for handling abnormal
milk must be washed and sanitized after each use.
 (e) Abnormal milk must not be squirted on the floor,
on the platform or in the producer’s hand.

18. RESEARCH METHOD
 MARKET RESEARCH
 Various authors have defined it in different way.
Research starts with the question or problem. Its
purpose is to find out answer to question through
the application or scientific method. It is systematic
and intensive study directed to word a more
complete knowledge of the subject study. Research
can be classified in to two broad categories.
 a. Basic research
 b. Applied research

19. FINDING AND CONCLUSION
 80% customers are using Madhur dairy’s products.
 Above 68% customer are quite satisfy with Madhur
Dairy.
 Only 10% customers give negative preference towards
Madhur Dairy.
 The price of Madhur Dairy products is lower in the
market.
 There are certain reasons which reduce the customer
satisfaction level by product price, thickness, taste,
smell, purity and so on.
 The packaging system of Madhur Dairy products is very
good.
 In the area of Gandhinagar many customers informed
their friends, relatives and other people about Madhur
Dairy.

20. Thank you