Name: Shubham Agarwal

Roll no: UR19045

XSRM – Section A
Batch of 19-21
Assignment on Milk Production in India

1. Milk production system during 1970:

In 1970, white revolution was started in India, which included the organization of small dairy farms under
a three tier cooperative system for organized production, which are procurement, processing and
marketing of milk.
In the procurement procedure, small dairy farmers used to earn money by selling their milk to cooperative
societies constructed in their villages. The cooperative societies in turn used to check any kind of
adulteration done with the milk produced, fat content of the milk, hygiene etc. Before the introduction of
cooperative societies in different villages, these dairy farmers used to sell their milk to various milk
vendors who in turn used to cheat these farmers in terms of money. After proper quality check, the
cooperative societies used to send barrels of milk through mini trucks to a nearby milk factory for further
processing. Although on those days transportation was a major hindrance because of untruthful labors,
cost, etc.
The processing at the milk factories included various parameters and processes that ensured the quality at
every step. Finally, the processed milk is packed, promoted and distributed in the urban towns and cities
via refrigerated containers to maintain the freshness.

2. Different stages of milk production

FARMERS

Village Operatives Village Operatives Local Restaurants Milk sold to

Society (without Society (with and other milk village and local
chilling units) chilling units) related business residents

Network Services Milk processing units Chilling Plants

and warehouses
 Veterinary
services
 Animal Warehouses
husbandry
 Animal feed
factory Wholesalers
 Research &
Development
Retailers Home Delivery Contractors

CONSUMERS CONSUMERS
There are different stages of milk production in India that are as follows:

2.1) Procurement:
Milk is collected from individual dairy farmers in different states and is supplied to various cooperative societies
(chilling units and non-chilling units). Milk produced at these societies are checked for proper hygiene quality
and adulteration. After quality check, milk is then supplied to various diary units or to the restaurants and malls,
veterinary services, animal husbandry, animal feed industry, etc. through insulated milk tankers under refrigerated
condition to maintain the freshness.

2.2) Processing:
The milk received at the plant undergoes various processing steps before it reaches to the customer which includes
filtration, clarification, pasteurization, chilling, filling, packing and storage under hygienic conditions. There are
a number of process control parameters set which are used to monitor and review the quality of product at various
dairy industries.
Packing process is considered to be the most sensitive operation that has the appropriate access control. Various
principles and processes are followed in this process to avoid any cross contaminations in the finished products.
Quality control checks such as net weight, leakages, packing material quality, filling temperature etc. are carried
out and recorded.

2.3) Delivery:
The milk is stored in warehouses and further distributed to the wholesalers that further sells to retailers or
provide home delivery facility and finally reaches to the target consumers.