CHAPTER 1

PROFILE OF THE INDUSTRY/ORANISATION

1. INTRODUCTION:

Milk is nutrient rich food that provides a large number of nutrients relative to the

calories consumed milk is delicious as a beverage and can be used as a base for other

drink such as hot chocolate.

The milk of domesticated animals is also an important food source for humans.

Most milk consumed in Western countries is from cows; other important sources include

sheep, goats, water buffalo, and camels. Milk is essentially an emulsion of fat and protein

in water, along with dissolved sugar, minerals (including calcium and phosphorus), and

vitamins, particularly vitamin B complex. Commercially processed cow's milk is

commonly enriched with vitamins A and D.

Many countries require pasteurization to protect against naturally occurring and

artificially introduced microorganisms. Cooling further prevents spoilage (souring and

curdling). Fat from whole milk (about 3.5% fat content) can be removed in a separator to

produce cream and leave low-fat milk (1–2% fat) or skim milk (0.5% fat). Milk is usually

homogenized, forced under high pressure through small openings to distribute the fat

evenly. It may also be condensed, evaporated, or dehydrated for preservation and ease of

transport. Other dairy products include butter, yogurt.

1
 FAO (food and agricultural organization) announced June 1 as world milk day. It

gives to children to promote the growth of their muscles, bones, teeth, and brain.

Pediatricians &nutritionist agree that the balanced with a proportion of the

necessary carbohydrate, & proteins, moreover , the high content of vitamin D in milk is

key component to milk bone structure, bone recovery and bone health. In addition

maintain the health of the teeth.

2. INDUSTRY PROFILE
2
 The dairy development was established in 1958 in Tamilnadu. The administrative

and statuary controls over all the milk cooperatives in the state were transferred to the

dairy development department on 1.8.1965. The commissioner for milk production and

dairy development was made as the functional register under the Tamilnadu cooperative

societies act. With the adoption of “anand pattern” in the state of Tamilnadu. Tamilnadu

Co-operative Milk Producers’ Federation limited was registered in the state of 1st

February 1981.

The commercial activities of the department such as milk procurement, chilling,

processing, packing and sale of milk to the consumer etc., hitherto dealt with by the

Tamilnadu dairy development cooperation limited, were transferred to the newly

registered Tamilnadu Cooperative Milk Producers’ Federation Limited, popularly known

as “Aavin”.

Tamilnadu Co-operative Milk Producers’ Federation Limited was constituted on 1st

February 1981.

Federation is procuring, processing and marketing of milk and milk products

federation has implemented the dairy development activities under operation flood

programmed with a financial and technical assistance of national dairy development

board. Chennai metro is having four dairies. Milk procurement, processing and

distribution are being attended by the district unions in the respective areas.

3
 In the wake of liberalization policy, private dairies have also entered into the field

of the honorable Chief Minister of Tamilnadu high priority has been given for improving

the performance of milk co-operatives by adopting a symmetric approach in and proper

strategy in milk co-operatives. Significant achievement has been made by milk producers’

cooperative societies, unions and federation in the state of Tamilnadu. The cattle

population in India is approximately 15% of total cattle population in the world. India

stood no.1 position in milk production.

4
 3 .INDUSTRY SCENARIO IN INDIA

India has one of the largest livestock populations in the world. Fifty percent of

buffaloes and twenty percent of the cattle in the world are found in India, most of which

are milk cows and buffaloes. Dairy development in India has been acknowledging the

world over as one of modern India’s most successful developmental program. India is the

largest milk producing country in the world. Today, India is the oyster of the global dairy

industry. It offers opportunities galore to entrepreneurs worldwide, who wish to capitalize

on one of the world’s largest and fastest growing markets for milk and milk products. A

bagful of pearls awaits the international dairy processor in India. The Indian dairy industry

is rapidly growing, trying to keep pace with the galloping progress around the world. As

he expands his overseas operations to India many profitable options await him. He may

transfer technology, sign joint ventures or use India as a sourcing center for regional

exports. The liberalization of the Indian economy beckons to MNSs and foreign investors

alike.

India’s dairy sector is expected to triple its production in the next 10 years in view

of expanding potential for export Europe and the west

Moreover with WTO regulations expected to come into force in coming years all the

developed countries which are among big exporters today would have to withdraw the

support and subsidy to their domestic milk products sector. Also India today is the lowest

5
cost producer of per liter of milk in the world, qt 27 cents, compared with the U.S. 63

cents, and japans’ 2.8 dollars. Also to take advantage of this lowest cost of milk

production in the country multinational companies are planning to expand their activities

here. Some of these milk producers have already obtained quality standard certificates

from the authorities. This will help them in marketing their products in foreign countries

in processed from. The urban market for milk products is expected to grow at an

accelerated pace of around 33% per annum to around RS.43.500 cores by year 2005 and

the value of Indian dairy produce is expected to be Rs.10,00,000 million. Presently the

market is valued at around Rs.7,00,000 million.

6
 CHAPTER-2

COMPANY PROFILE

4. PROFILE OF THE AAVIN DAIRY IN SALEM

The Salem District Co-operative Milk Producers’ Union Ltd., was registered on 10-07-

1978 under Tamilnadu Co-operative Societies Act and started functioning from 07-10-1978.

The object of the Union is to carry out activities conducive to the economic development of

agriculturists and agricultural tenants and labourers by organizing effectively production,

processing and marketing of milk commodities. The commercial production of products viz.

Butter, Ghee and Skim Milk Powder started on 16.08.1983.

LOCATION

The dairy complex is situated in about 46 acres of land bounded by Sithanur and

Dhalavaipatty Villages in Steel Plant Road.

PROCUREMENT

In total 1100 Milk Producers Co-operative Societies are afiliated and 932 Societies are

functioning. The milk is collected through 55 milk routes daily ranging from 2.5 lakhs to 3.25

lakhs litres of milk per day depending on the season. The procurement and input operations are

7
managed through 8 milk procurement team offices at Salem, Sankari, Namakkal, P. Velur, Attur,

Rasipuram, Mettur, and Valapady. The milk is delivered at the dock of the three Chilling Centres

at Namakkal, P. Velur, Attur and the Main Dairy at Salem for chilling.

INPUT

The input consists of 8 teams Technical Assistance in fodder and breading given through

Veterinary Doctors and Technicians to the fanner of Primary Society in increasing the milk

production. Artificial Insemination Service, input Veterinary Service and Emergency Veterinary

service and being provided to the animals of the producers in societies by the Veterinarians of this

union. Further, artificial inseminations with exotic, cross bred and murrah bull semen are being

undertaken through the 564 Artificial Insemination Sub-Centres of the Primary Societies/Union

and doing on an average of 26,000 Artificial Insemination per month.

FODDER

The union has taken up cultivation of fodder crops like Cumbu Napier, Hamil grass,

Buffaloe grass, Subabul, Sithakathi Cholam, Cumbu, Maize, Cowpea and Hedge Lucerne etc. for

distribution of seed materials to the milk producers through milk cooperative societies at free of

costs/at nominal cost.

DAIRY

The Dairy has installed capacity to process 3 Lakh litres of milk per day, to produce 10 MT

of Skim Milk Powder 9 MT of Buffer and 6 MT of Ghee. The quantity of milk available after

local sales and dispatch to Chennai is converted into products viz., Butter, Ghee and Skim Milk

8
Powder. Ghee and Skim Milk Powder are being sold in the markets all over India through the

Tamil Nadu Co.op. Milk Producers’ Federation Ltd., Chennai with ”Agmark” and “ISI” grades

respectively.

Our products bear the famous brand name of “AAVIN”. I.S.O.9002 Certiicate also

obtained for Production and Supply of Milk, Skim Milk Powder, Butter, Ghee and UHT Milk in

Tetra Pack.

PRODUCTS

S.NO PRODUCT TYPES OF MILK PACK TYPES

1 Milk Tonned Milk 250 ml, 500 ml

Standardised Milk 500 ml, 1000 ml

High fat Milk 500 ml, 1000ml

2 Butter Cooking Butter 500 gm

200 gm Pet Jar 450 gm

Sachet 450 gm Tin 500 gm

Sachet 500 gm Tin 900 gm

3 Ghee
Sachet 900 gm Tin 1000 gm

Sachet 1000 gm Tin 1800 gm

Pet Jar 5 Kg. Jar 15 Kg. Tin

Skim Milk
4 1 Kg. 25 Kg.
Powder

5 Khoa 50 gm. 200 gm

6 Curd 150 ml

9
 7 Butter Milk 200 ml

8 Tetra Milk Plain Milk 200 ml. 1000 ml

Toned Milk 200 ml. 1000 ml

Doubled Toned Milk 200 ml 1000 ml

Flavoued Milk 200 ml

Mango Drink
200 ml
(Maavin)

ISO - ORGANISATION

Aavin Salem is an ISO 9001:2000 certiied Organisation since 24.10.2002. 1.7.12

QUALITY POLICY

Salem Aavin is committed “to supply milk and milk products to meet needs and

satisfaction of customers by adopting best standards in a hygienic and safe environment

with continual Improvement of Quality with Motivation, commitment and training of

employees.

10
 5. ORGANIZATIONAL STRUCTURE

BOARD OF DIRECTORS

MANAGING DIRECTOR

GENERAL MANAGER

MARKETING HR PRODUCTION FINANCE

MANAGER MANAGER MANAGER
MANAGER

MARKETING PURCHASE SALES

EXECUTIVE

QUALITY PLANNING PRODUCTION

CONTROL CONTROL CONTROL

SUPERVISORS

WORKERS

11
 CHAPTER 3

FUNCTIONAL DEPARTMENTS

The company has various departments functioning in relations with each other

various departments of the company as follows.

 Production department

 Dairy Development Department

 Marketing department

 Stores department

 Human resources department

 Finance department

 Quality control department

AAVIN PRODUCTS

 Milk

 Butter

 Ghee

 Milk powder

 Badam powder

 Khoa

12
PRODUCTION DEPARTMENT

i .MILK

RAW MILK RECEPTION DOCK

Milk is received at the processing dairy in cans direct from the societies and in

tankers from Chilling Centres .Cow and buffalo are normally milked twice a day.

Morning collection starts at time of 8.30 am end at time of 11.30 am on an average of 2,

30,000Litres. Morning collection of about 1, 55,000 Litres. Evening collection of about

1, 30,000L. Being milk is perishable commodity should be immediately processed after

the `milk cans enter the reception dock.

There are two receptions in the reception dock to collect milk from societies in and

around Salem district. There are nearly 400 societies and 22 routes.

13
Average Milk Procurement Per Day (2022)

Salem - 1, 17,165 L

The Route vehicles arrives at the dairy at the prescribed time. Milk is received in

cans at two points in the dock, each consisting of power driven conveyor, tipping bar,

weigh bowl, dump tank (1000L capacity), electronic milk recorder, straight through can

washer and one rotary can washer. Reception operation is carried out by 15 operators

including milk recorders.

The can from the vechicle are unloaded society wise into the can conveyor. Before

the cans are unloaded, organoleptic test are conducted for each can by the experience

person in judgement of milk and doughtful cans are segregated and are tested for COB

and acidity. The sour milk is collected to the room, kept for sufficient time in barrels and

then is used for sour ghee preparation sold at low cost.

The good quality milk is dumped into the weigh bowl through a coarse filter and

total weight of each consignment is recorded by the milk recording person employed to

receive the milk. Movement of cans through conveyors is controlled by milk recorder

with the help of electronic control panel. Here the composite samples for the society

separately for cow and buffalo milk is collected (80 ml can) and thus samples are taken to

the lab, tested for fat and SNF to make payment to the society accordingly.

After collecting the samples & recording the weight the milk is led to the dump

tank, cans that are unloaded are fed to the straight through can washer. Operator place the

14
can and lid inverted into the drip saver which allows a short period for drainage to reduce

milk losses and pollution to dairy effluents.

In can washer the cans are cleaned and sterilised by the following stages,

 Water jet

 Cold water spray with high velocity motor run Temp(40-50ºc)

 Hot detergent solution (1-1.5%), Temp 60-80ºc

 Hot water spray high velocity motor run, Temp60-80ºc

 Dry steam(15 psi)

Rotary can washer has small capacities (3-5) cans per minutes. Straight through can

washer usually carries the cans through the washer by means of ratchet drive which at

regular intervals shoves them ahead from one position to the next. This washer has

capacity of up to 9 cans per minute. It is essential to maintain the strength of the washing

solution during the entire operation.

This is accomplished by attaching a feeder which allows a constant dripping

concentrated washing compound solution into the wash tank of the can washer. It can

also be done by delivering a specified amount of solution manually into the tank at a

specified level of time.

Then the cans are return back to the dock were they are re-loaded on to the the

vehicle which brought them. All these operation are done in sequence and simultaneously.

15
 In case of tanker milk received from the chilling centres, after the arrival of tankers,

the tanker is taken to the electronic weigh bridge to record the gross weight. After

recording the weight seals are checked and are opened to draw samples. After through

mixing of milk in the compartments, the temperature of milk is noted and the samples are

taken for analysis of fat, SNF, acidity, COB, MBRT.

If the milk passes all the quality test will be taken to storage tank through plate

chiller. After unloading the milk from tanker the empty tanker is again weighed to record

the actual weight of the milk.

The milk from the dump tank is pumped to the plate chiller. Here the chilled water

temperature is around 1ºc and is used as cooling medium and it chills the raw milk to

below 5ºc.The chilled milk is stored in the raw milk storage tanks maintaining the

temperature of below 10. The milk kept in the raw milk storage tanks is tested for

temperature, acidity, MBRT, fat and SNF.

In many respects the receiving section is the key point so far as quality of milk and

its products is concerned. Floor of reception dock is made of concrete trowelied with cast

iron. Floor and equipments are cleaned thoroughly using teepol (soap oil) after each

reception operation.

Milk produced under unhygienic conditions, and exposed to high temperature for

a long period will have poor quality and several other defects due to excessive bacterial

growth. Such milk supply is likely to be found unsuitable for processing or for

16
manufacturing milk products and if it is mixed with other lots of good milk, the entire

quanity of milk may get spoiled.

FLUID MILK PROCESSING

Raw milk (form storage tank)

Preheating in regeneration 1

Duplex filter

Cream separator (40-45ºc)

Preheating in regeneration II

Cream skim milk Heating (75-78ºc)

Heating (90ºc) Heating (75-78ºc) Holding (15 sec)

Holding (15sec) Holding (15sec) Chilling (5ºc)
Chilling (5ºc) chilling (5ºc) Storage in silos
Storage at (10ºc) stored in silos (5-6ºc)

Butter Standardisation Preparation of SMP

Ghee

17
 The milk which is chilled and kept in the raw milk storage tanks is taken for

pasteurization later. In the pasteuriser, the milk is heated upto 75-78ºc for 15 sec with hot

water and again chilled to 5ºc. The pasteurized milk is stored in the silos (SS storage

tanks). A part of the milk is used for cream separation. The milk from regeneration section

of the pasteuriser enters the centrifugal cream separator which separators fat from milk.

Two outlets, one for skim milk and the other for cream, are provided in operation,

milk is fed to the spinning bowl at the temperature of 40ºc distributes itself on the

separating disc rotating at rpm of 3500rpm, is thereby subjected to the centrifugal force,

the heavier of the two products, namely, the skim milk forms a layer on the inner wall of

the bowl whereas the lighter one i.e., fat gathers in the centre portion. The incoming milk

forces the separating layers up from the bottom and at the top of the bowl. The opening

nearest to the centre of the bowl will discharge the cream and while other out the skim

milk.

Regulating the flow of the cream discharge opening by adjusting cream valve can

maintain the desired percentage of fat in the cream. The ideal temperature for separation

in most separators is around 35ºc to 45ºc. Considerable fat loss will occur if the milk cold

is while being separated.

18
 The cream goes to the cream pasteuriser. The skim milk goes back to the milk

pasteuriser where it is pasteurised and stored in the silos. The skim milk is used for

standardisation and for the preparation of SMP.

For direct bulk vending supply and also for local supply(standardised) milk in the

raw milk tanks is standardised by using cream and SMP &then it is taken for

pasteurisation and stored in silos.

CIP CLEANING

 CIP is done in the morning before processing has yet to begin. Done for every

6hrs running of pasteurizers and also for the pipelines.

 As soon as silo is empty, it is flushed with raw water.

 Nitric acid solution of (0.5-0.8%) strength with temperature of 85ºc is circulated for

minimum (20 minutes)

 Caustic soda lye solution (0.5-0.8%) with temperature of 85ºc is circulated for

minimum (20 minutes)

 Hot water flushing (85ºc)

 Raw water flushing out through all areas which covered with acid(35ºc)

 Finally flushing of Chill water (5ºc)

 Floor cleaning is done generally using teepol(cleaning oil /soap oil) and

washing soda

19
ii. BUTTER:

20
FLOW CHART FOR BUTTER MANUFACTURING

Cream storage tank

Churn CBM

Butter milk
Table butter (80-85%)
Cooking butter (81-83%) Rawmilk storage tank
Packing in 20 kg and 500g

Storing in deep freezer 15

at(-
-18ºc)

Butter packing 20kgs&500g Butter melting

BCR for hardening purpose

Storing in deep freezer at( -15to -18ºc) Melting vat

Despatch

PRODUCTION OF BUTTER

Butter is a fat rich product containing of about 80% of fat, and other the rest of it

is water, salt and curd. The surplus milk is converted into butter and proportion of it to

ghee. Pasteurised cream at 8-10ºc from cream storage tanks are taken for butter

preparation, with the hselp of butter churn or continuous butter making machine (CBM).

21
The butter obtained is either used for conversion into ghee (cooking butter) or for sales

(table butter) 500GM PACKS OR 20 KG BULK PACKS.

CONTINUOUS BUTTER MAKING MACHINE (CBM)

The CBM comprises of 3 units that are arranged on top of each other. These are the

beater, the draining unit and the kneater. The cream is fed to the CBM through a screw

pump (for continuous air-free flow). The cream enters the beater, where cream gets

separated into fine butter granules and butter milk.

The beater rotates at 1600 rpm. Butter milk is drained off and the granules are

washed and worked in the separator with chilled water supply. The butter then passes

through a kneater (a twin screw conveyor) for the air-free flow of the butter. Temperature

maintained about 1011ºc.The fat % of the butter obtained from CBM is around 82%-84%

milk fat.

The quantity of butter depends on the inlet temperature and the fat content of the

cream. For sweet cream ,the optimum range of cream fat content is between 45%-50%,

for sour cream between 38-42%.the butter milk drained from the butter churn and CBM is

checked for fat, SNF and acidity. If the acidity is normal, it is mixed with the raw milk.

Butter collected to the trolleys where kept for storage in butter cold room (BCR)

and deep freezer which has the capacity of 360 Tonn. Early once butter storage room

should be done with fumigation using potassium permanganate with addition of formalin

and so the room is sterilized to produce good quality of butter.

22
BUTTER PACKING MACHINE

The packing machine is of complicated mechanism working on a motor and a

vacuum pump. The butter to be packed is fed manually into the hopper, which has twin

screw conveyors into a mould on a rotating head, which helps in the continuous supply

of butter. The vacuum pump helps in parchment paper movement. 500g blocks are

wrapped in parchment paper. This is packed manually in cartons.

Major portion of butter manufactured by CBM is used for bulk packing ie., 20kg

cooking butter in CBM cartons. This is used for melting purpose.

CLEANING

The cleaning of butter churn and which it is done before starting of each batch.

Raw water (5 mints)

Hot water (10 mints)

Lye (10 mints)

23
 Hot water

Raw water

Chlorine water

The CBM cleaned manually, this is done once in 24hrs, causing no accumulation of

butter. The cleaning is done by dismantling and washing with hot water, detergent

solution, raw water, hot water, and finally chlorine solution.

iii. FLAVOURED MILK:

Aavin flavored Milk is manufactured in bottles and tetrapak. It is in 5 flavors

(200ml)

24
Ingredients

 Sugar - 8.5%

 Flavor - 55 ml/ 1000 L

 Vitamin A - 2.2 ml/ 1000 L

 Vanilla flavor - 3 ml/ 1000 L

PREPARATION:

Milk which is used for FM must have 1.5 fat, and 34 -33.5 SNF.

Flavourincludes(badam, pista, cardamom, pineapple)

Standardised milk

Skim milk

25
 Skim milk powder

Sugar

Essence

930bottles per crate

Sterilization (18 mintues, 1 kg steam for ½ hr)

Storage (ambient temperature)

Packed in 200ml bottle and crown corked

iv. GHEE:

PRODUCTION OF GHEE

Ghee is clarified butter fat obtained from cow or buffalo milk. The process of

clarification of butter into ghee consists of removing all possible moisture with

26
simultaneous coagulation and denaturation of the solids not fat constant application of

heat.

Ghee in 500 Ml and 1000 ml packing’s

Aavin Ghee is manufactured and packed in tins, and pet bottles in Madurai,

Krishnagiri, Erode and Salem dairies.. Ghee in carton is manufactured only in Erode

Dairy. Ghee is very healthy for our body. One spoon a day of ghee keeps you fit & strong

in this fast life where we need to be active & energetic always.

Ghee can be consumed for better digestion and stimulated muscles movements,

strengthen the sense organ, nourish the skin and improves. Ghee is good sources of energy

and provides vitality to human body. Aavin ghee is made from fresh cream and it has

typical rich aroma and granular texture. Aavin ghee is an ethnic product made by dairies

with decades of experience, and rich source of vitamin A,D,E, and k.

v. MILK POWDER:

Aavin manufacture and market ISI quilter Skimmed Milk Powder in 500gms. carton

and 1kg and 5kg polypack. It is manufactured in all the product dairies viz Erode,

Salem, Krishnagiri and Madurai and marketed throughout the State..

SPRAY DRYING PLANT

27
 Concentrate tank

Atomiser

Dryer Cyclone separator

Air Exhaust fan

Evaporator Suction &cooling fan Chimney

Filter

Heating Packing

vi. BUTTER MILK

28
 In 80L of milk add mixture of 750gm ginger, 300gm green chilli, 500gm

coriander leaves,300gm curry leaves, and 60 litre of water to the curd and stir

continuously finally yields about 200L and packed in200 ml pouches.

vii. BADAM POWDER

Badam powder is prepared by blundering specific rotation powdered badam nuts,

edible starch(corn flour), icing sugar cardamom powder, saffron essences and synthetic

food color (lemon yellow powder) skim milk powder. Per day 150 kg of badam powder is

prepared. And packed in 200 gm pet bottle.

viii. PLAIN KHOA

100L of milk having 4.5fat and 10 kg of sugar, yields about 25kg of final product.

ix. DATES KHOA

This is the product prepared to increase the nutritive value of khoa by adding good quality

black dates. Milk which is used for preparing dates khoa must contain 4.5fat. Milk added

to the khoa pan pressure maintained at 1.2kg.Stir continuously then add dates, cashewnut

sugar ghee for taste and flavour with proper mixing and unloaded in the tray. Kept for

cooling.

PACKAGING SECTION:

29
 The unique feature of an aavinSalem-“the aseptic packaging station “started

functioning on 1987. Among Tamilnadu milk production federation ltd only aavin

Salem owns this facility. This unit is well equipped with one TBA-9 (tetra brick

aseptic) for 200ml and one TBA-3 machines for 100ml packing, one terra fino aseptic

(TFA) for 500ml packing, one shrink wrapper machine, and one straw application,UHT

pasteurizer and a pasteurizer for fruit juice. An ink jet machine for printing labels on

packets in also available.

Good quality raw milk (negative in 70% alcohol test) is selected pasteurized and

sends to the UHT plant. The milk is then homogenized and heated at 140oC for 2 sec and

send for aseptic packaging indirect heated concentric tube coils are used to manufacture

UHT milk. Back pressure about 0.5 bars and milk pressure about 5 bar is maintained. Two

stages of homogenizer is used (1st stage 200bar, 2nd stage 50 bars).

30
 Before production, plant is sterilized by circulation of hot water at 142oC with back

pressure. The inlet temperature of milk is 5oC. First regeneration outlet is 65oC, 2nd

regeneration outlet is 115oC, heating section is 140oC and outlet temperature of milk is

300C. Milk after UHT process should be negative in 85% alcohol test.

The concentric coil is made of high grade chrome nickel steel. Two pipe concentric

coils are used for heating the milk steam and three pipe concentric coils is used for

regeneration section.

Three aseptic packaging machines are used for packing the milk. The machines are

sterilized by hot air and spraying H 2 O 2 in the system. Any milk contact part dismantled for

cleaning is kept in H2S2 (5% solution) until it is reassembled into the machine.

Seven layer packing material is used for aseptic packaging. The seven layer package

is made of three materials namely PE, paper and aluminum foil.

First, water is used to check the sealing strength and machine conditions. The milk

is pumped. The packing material sterilized by smearing by searing of H 2O2 and PSM (poly

sorbitomonolaurate) mixture by machines when it is drawn from the rolls. The tetra packs

are taken by the conveyor for packaging in tetra trays which is again sealed with PE film

by using shrink wrapper machine. This trays are then stored at room temperature. The

packed samples are kept for 7days (370c) and tested for any abnormality. Strict quality

measures are followed right from the selection of raw milk till the product is released in

the market.

31
 Ultra High temperature treated milk has a shelf life of 120 days at room temperature

without refrigeration. For Ultra High Temperature treatment, milk of low bacteriological

count is taken and is subjected to high temperature of 140 degree C gradually ( Exposed

for 2 seconds) and cooled back to ambient temperature and packed in sterile Aluminum

foil polythene paper in the shape of Brick

The main advantages of Ultra High Temperature treated milk are:

 No refrigeration is required.

 Very hygienic and no adulteration can be done.

 Single way transportation, easy for storage, pilfer-proof and convenience to

consume.

 Reasonable price.

MARKETING DEPARTMENT:

32
 Around 42000 lits of milk per day in sachets and bulk are being sold in the city and

sub urban of Erode. 70,000 lits per day is being diverted into metro sales through tankers

and trains about 15000 lits per day is being sold to other unions.

Apart from the sale of milk by products like Butter, Ghee, Milk Powder, Khoa and

butter milk etc are being marketed through retail outlets. The bigger quantity of products

is sent across the country through apex body Tamilnadu Co-operative Milk Producers'

Federation, Chennai.

There is a great demand for the ghee produced by this Union due to its carotene

value and the natural flavor.

Aavin milk parlors have been installed in prime locations and catering the needs of

the people in and around Erode.

STORES DEPARTMENT:

33
 It is controlled by manager (diary). He is assisted by the executive “skimmed milk”

powder. Furnace oil, polyfilm, ingredient for Badam mix powder, sugar and space parts

are stored. In store department regarding store the following reports are maintained:

 Item purchase statement

 Item issue

 Current register

 Diary purchase statement

 Diary issue Statement

HUMAN RESOURCE DEPARTMENT:

The hiring procedure in the organization is done by sending out a public

advertisement. The procedure continues through various processes like the academic

performance, written tests, oral tests and interview. And then training is given for various

fields for the candidates. For the higher positions internal recruitment may also be done.

FINANCE DEPARTMENT:

The organization’s finance department functions so as to maintain the records of day

to day book keeping. The records are maintained in daily basis and the entries are made

every day. Accounts are maintained for the purchase of raw materials including the milk

and for the sales of the final products for its values. Systematic recording of the financial

transactions are made. Taxes and insurances are paid on timely basis.

QUALIYT CONTROL DEPARTMENT:

34
 There are various functions carried out in the quality control department.

STEPS IN QUALITY CONTROL DEPARTMENT:

1. Samples are taken from every milk tins that are from various co-operative societies

2. These samples are further given for the laboratory testing which is performed using

the lacto meter. The temperature of milk may range from 27.5C to 29C.

3. Thermometer testing is made after the testing using the lactometer test.

4. Electronic milk tester is used to analyze the fat content in the milk which are raw

milk fat- 3.3% and SNF 9%.

5. The sample milk in test tube is placed under a time machine for 3 mins holding

10.75 ml of milk, 1 ml alcohol and 10 ml sulfuric acid to test the fat content.

6. Finally, 10 ml of pasteurized milk and 1 ml of methyl blue that turns the solution

blue is kept under water bath and heated at 37.5 temperatures. If the color changes

to white before 5 hrs from the time of processing, the quality of the milk is

considered low and is again sent for the process else they are packed.

CHAPTER 4

35
 FINDINGS:

The organization’s performance has always been constantly increasing as all the

departments have planned procedure in performing its functions.

SUGGESTIONS:

The company can improve the performance better by managing its financial

resources in an even better way.

SWOT:

Strength:

 High popularity of brand name- Aavin.

 No adulteration.

 High popularity for quality.

 Highly skilled employees.

 High demand for aavin products.

 Varity of products.

 Financial inventive and subsidies from government.

Weakness:

 Lack of man power.

 Lack of awareness among milk pouring members.

 Increasing number of dormant societies.

36
  Improper staffing.

 Lack of sales promotions.

 Competition from private organizations.

Opportunities

 Huge demand for dairy products.

 Product diversification.

 Attracting foreign customers.

Threats

 Continuous reduction of milk to union from pouring members.

 New player in market with high advertisement.

 Political interference.

 Increasing level of alteration.

 Increasing number of documented societies.

CHAPTER V
37
 CONCLUSION

The overall study of the organization has helped in knowing the corporate world,

how each department in an organization functions. It has also helped in knowing the

duties and responsibilities of various department heads and how the process takes place in

each department.

The study has also helped in knowing why the quality of aavin is so good and what

are the reasons for the brand to stay on top of its competitor’s list.

BIBLIOGRAPHY:

 Indian Journal of Agriculture Economics.

38
  Sukumar De, Outlines of Dairy Technology, 23rd ed., New Delhi: Oxford

University Press, 2006.

 Dairy India2007, 6th ed., New Delhi: Dairy India Year Book, 2007.

 Act against Adulteration of Milk HC tells Government”.

 M.Suchilia. 2002.Milk market-not so white Industrial Economist

 Engineers India Research Institute, “Milk Processing and Dairy Products

Industries”,New

 www.aavinmilk .com

39