INTERNSHIP REPORT

DONE AT TRCMPU LTD, THIRUVANANTHAPURAM DIARY

Submitted in the partial fulfillment of the requirements for the

award of the Degree in Master of Business Administrationof the
University of Kerala

Submitted by

ANOOP.G.NAIR

3rd Semester

Under the Guidance of

Dr. SANTHOSH V A
DEAN

TKM INSTITUTE OF MANAGEMENT

KARUVELIL P.O, KOLLAM, KERALA – 691505

1|Page
 DECLARATION

I hereby declare that the Internship report submitted by me for the degree of
Master of Business Administration at the University of Kerala is my own
work. The report has not been submitted for the award of any other degree of
this University or any other University for the award of any degree, diploma,
associate, or fellowship. I also declare that this report has been checked for
plagiarism and that it maintains the plagiarism standards prescribed by the
University of Kerala.

PLACE: THIRUVANANTHAPURAM ANOOP.G.NAIR

DATE: 03-11-2022

2|Page
 ACKNOWLEDGEMENT

With a grateful heart, I first thank God for his invisible guidance and grace for
the successful completion of the project.

I would like to express my heartfelt gratitude to Dr. Shajahan Shamsudeen,

Director, TKM Institute of Management, Kollam, for his kind cooperation and
encouragement.

I am extremely thankful to Dr. SANTHOSH V A, who gave me guidance and

suggestions for preparing this project report.

I am immensely indebted to MR. PRADEEP (OFFICER FINANCE AND

ACCOUNTS), Milma Dairy Thiruvananthapuram, who gave immense
support and guidance for completing this project in a successful manner.

I am grateful to all faculty members of TKM Institute of Management, Kollam,

for their help and encouragement.

I take this opportunity to acknowledge all the help rendered to me by the Librarian
and all TIM Library staff for helping me successfully complete the research work.

My special thanks to my parents, close friends, and well-wishers.

ANOOP.G.NAIR

3|Page
 TABLE OF CONTENTS

Chapter No Title Page No.

1 Introduction

2 Industry Profile

3 Company Profile

4 Internship Details

5 Internship Learning &

Conclusion

6 Bibliography

4|Page
 CHAPTER 1
INTRODUCTION

5|Page
 INTRODUCTION
An internship is on-the-job training for many professional jobs, similar to an
apprenticeship, more often taken up by college and university students during
their undergraduate or master’s degree in their free time to supplement their
formal education and expose them to the world of work. Internships offer various
occasions to interns during internship programs to expand familiarity in their
chosen area of work, find out what they have an important in exacting in a specific
line of business, develop professional network links, build interpersonal skills or
get some credit points if it's a "sandwich course" they are in.
Employers benefit from an internship arrangement it gives access to interns with
some skills to execute relevant tasks for the employer. Many interns end up with
permanent service with the same organization in which they are interned. Their
worth to the organization may be greater than before of the fact that they require
modest or less training.
An internship is a period of work experience offered by an organization for a
limited period. Once confined to medical graduates, the term is now used for a
wide range of placements within businesses, non-profit organizations, and
government agencies. They are typically undertaken by students and graduates
looking to gain relevant skills and experience in a particular field. Employers
benefit from these placements because they often recruit employees from their
best interns, who have known capabilities, thus saving time and money in the
long run. Internships are usually arranged by third-party organizations which
recruit interns on behalf of industry groups.
The system can be open to exploitation by unscrupulous employers. Internships
for professional careers are similar in some ways but not as rigorous as
apprenticeships for professions, trade, and vocational jobs. The lack of
standardization and oversight leaves the term "internship" open to broad
interpretation. Interns may be high school students, college and university
students, or postgraduate adults. These positions may be paid or unpaid and are
temporary
This report is a brief description of the internship program carried out at Milma
dairy Thiruvananthapuram to understand their activities, interact with the staff,
understand its core function, and familiarize myself with the personnel and
administration function by working as an intern in the institution. This report was
carried out during a 1-month internship (01 October 2022 to 31 October 2022).

6|Page
PERIOD OF THE INTERNSHIP
The internship study has a period of 1 month. The period is from 03 October 2022
to 02 November 2022.

OBJECTIVE OF THE STUDY

 To acquire knowledge about the organizational structure and how the
finance department functions at Milma Ltd.
 To understand the various key functional areas of the organizations.
 To understand how the key business process is carried out in the
organization.
 To analyse the organization's strengths, weaknesses, opportunities, and
threats.
 To experience organizational processes at various levels.
 To find out the various managerial process handled by Milma.

METHODOLOGY OF THE STUDY

A detailed descriptive study was conducted at the Thiruvananthapuram dairy
to extract the details. Data were collected from both primary and secondary
sources.

1) Primary sources

 Direct Observation
 Informal Interviews with managers and workers
 Discussion with various staff members.

2) Secondary Sources
Secondary sources are those data already that have been already collected by
some other person for his purpose and then published. The secondary data sources
used are:

 Journals and magazines

 Websites
7|Page
 CHAPTER 2
INDUSTRY PROFILE

8|Page
INDUSTRY ANALYSIS
A dairy is a business enterprise established for harvesting animal milk mostly
from cows or goats, but also buffalo, sheep, horses, or camels - for human
consumption. A dairy is typically located on a dedicated dairy form or section of
a multi-purpose farm that is concerned with the harvesting of milk. India has the
highest livestock population in the world with 50% of the buffaloes and 20% of
the world's cattle population.

In different parts of the world, the structure of the dairy industry varies. Most of
the milk is distributed through wholesale markets in major milk-producing
countries. in developing countries, the past practice of farmers was marketing
milk in their neighbourhood, in India same practice was continued till packets
became available. The world’s largest importer of dairy products is New Zealand
and the largest importer of dairy products in Japan.
Milk production in India accounts for more than 13% of the total output and 35%
of Asia's total milk production. India's milk production in 1950-51 was low a
million tonnes. Today the country has emerged as the second-largest milk
producer in the world. India's contribution to world milk production rise from
12% -15% and it will increase to 30% - 35% by the year 2020 Indian pyramidal
shape with a large base area that supplies low-cost milk to the manufacturers
Corporative federation is the main player in the dairy sector.
Milk production is expected to shift from high-cost to low-cost countries, and
output growth will increasingly be located in regions with rising demand for milk
and milk products; continuing a trend evidenced in the 1990s. As a result, the
proportion of world milk production originating in developing countries is
projected to increase. While some developing countries are projected to become
more active in expert markets the developing countries as are whole would
remain substantial net importers of dairy products.

GLOBAL SCENARIO
Animal milk has been part of the human diet in many counties across the world
since prehistoric times. Most of the milk for human consumption comes from 5
major Mammal spies: cows, buffaloes, sheep, goats, and camels. Buffalo’s milk
production is concentrated in Asia, especially India. Tradition dietary habits,
climate, and other Natural conditions are important factors determining the
production and consumption of milk and dairy products for a country or region.

9|Page
European country, Arab nations, and South Asia, for example, has a long history
of animal milk production and consumption whereas, in East Asia and African
countries, milk has been relevant in the diet of the people. Owing to favorable
conditions for dairy farming. New Zealand. Australia, North and South America
have become major milk-producing regions. However, milk production or dairy
farming is only one link in the value chain. On a global basis, only a small
percentage of global milk production is consumed in raw form. In fact, in most
developed countries, the amount of raw milk used for human consumption is only
5 to 10 percent. More than 90 percent of the raw milk is processed into derivative
products in these countries. Thus. dairy processing has emerged as a major
industry in itself Milk production is expected to shift from high-cost to low-cost
countries, and output growth will increasingly be located in regions with rising
demand for milk and milk products: continuing a trend evidenced in the 1990s.
As a result, the proportion of world milk production originating in developing
countries is projected to increase. While some developing countries are projected
to become more active in the export market, the developing countries as a whole
would remain substantial net importers of dairy products.

GLOBAL MILK PRODUCTION

Total world milk production is estimated to grow from 692 million tons in 2010
to 827 million tons in 2020, a 19% increase. 692 million global distribution of
milk in 2010, according to the global dairy report 2012, released in February 2013
by global farmers. The global outlook report forecast that by 2020 the world’s
annual production of milk will grow to 827 million tons. Production by
geographic region, however, is not expected to shift significantly.

TRADE
At the global level import demand for dairy products could reach 51 million tons
in 2010, An increase of 12 million tons over the base period, a similar
proportional increase to that seen in the 1990s. This would imply that the
proportion of total milk traded would remain small - 8% of world production.
Approximately 85% of the increase in import demand is projected to come from
developing countries, confirming a trend evident during the 1990s. While exports
of dairy products from developing countries are also expected to increase, the
projections of consumption and production suggested that this group of countries
as a whole will face a growing trade deficit in dairy products. While the highest

10 | P a g e
growth in import demand is projected for South East Asia; imports are anticipated
to increase in all developing country regions. However very few developing
countries will be net exporters of dairy products in 2010; these would include
Argentina, Chile, Uruguay, and India.
The developed countries are projected to continue to account for the bulk of
exports of dairy products in 2010- three-quarters of trade only a slightly smaller
portion than at the start of the 1990s when developed countries accounted for 8%
of world exports however a shift in the relative importance of different regions is
foreseen. The proportion of world exports supplied by New Zealand and Australia
is projected to increase substantially, while those originating in
Europe will decrease and the situation in North America will change little. The
imports from developed countries are projected to change little. The imports of
developed countries are projected to change little over the projected period. For
the countries in transition, limited growth in milk output and some increase in
domestic demand are expected to inhibit export growth and improvements in
domestic processing capacity should act to curtail import demand.
International prices for dairy products measured by an index grouping the single
commodities traded are not expected to increase in real terms over the next
decade. However, it is anticipated that, even at this price level, there would
enough income growth in importing to stimulate production for export in low-
cost milk-producing countries.

INDIAN SCENARIO
India has one of the largest livestock populations in the world. 50% of the
buffaloes and 20% of the cattle in the world are found in India, most of which are
milk cows and buffaloes. Dairy development in India has been acknowledged the
world over as one of modem India's most successful developmental programs.
Today, India is the largest milk-producing country in the world. Milk and milk
products are rated as one of the most promising sectors which deserves
appreciation in a big way. When the world milk production registered a negative
growth of 2%. India performed much better with a 4 % growth. The total milk
production is over 72 million tonnes and the demand for milk is estimated at
around 80 million tons. By 2005, the value of Indian dairy produce is expected to
be Rs.1, 000.000 million. In the last six years, foreign investment in this sector
stood at Rs.3600 million, about one-fourth of the total investment made in this
sector. The manufacture of casein and lactose, largely being imported presently,
has good scope. Exports of milk products have been decimalized. The milk

11 | P a g e
surplus states in India are Uttar Pradesh, Punjab, Haryana, Rajasthan, and
Gujarat. Maharashtra Andhra Pradesh, Karnataka, and Tamil Nadu. The
manufacturing of milk products is concentrated in these milk surplus States.
Today, India is the largest milk-producing country in the world. The production
of milk products i.e. milk products including infant milk food, malted food
condensed milk & cheese stood at 3.07 lakhs tones in 1999-2000, Production of
milk-powder including infant milk-food had risen 2.25 lakhs tons in 1999-2000,
whereas that of malted food at 65000 tons. Cheese and condensed milk
production stand at 5000 and 11000 tons respectively. Some plants are coming
up to produce lactose, casein, and improved Cheese varieties.

CO-OPERATIVE MOVEMENT IN INDIA

The Kerala state was formed in the year 1956. At the time two different laws
existed Travancore Cochin co-operatives societies act and Madras co-operative
societies act. Kerala government passed the first co-operative act 1969 which
came into force on 15 May The co-operative societies in Kerala are divided into
two agricultural and non-agricultural societies, Kerala will have to take urgent
steps to arrest the decline of the cattle population and enhance productivity, if
milk production is to match the product demands shortly, according to Kamlesh
R. Trivedi, Advisor, National Dairy Development Board (NDDB).
Talking to the HINDHU, Mr. Trivedi who has been here to participate in a
national workshop on breeding policy organized by Kerala lives stock department
board, stress the need for the state to address the macroeconomic issues that had
led to the drop in cattle population.
"Based on the annual milk production in Kerala would have to be increased from
2.64 million tons in 2010-2011 to 3.58 million tons over the next 10 years. This
means the average productivity of crossbred animals in Kerala would have to be
enhanced from 8.92 liters per day to 12 or 13 liters." He said. Crossbreds
constitute 94 percent of the total livestock in Kerala while at the national level,
the percentage is less than 20.

ANAND PATTERN
ANAND is a small village of farmers in the Kerala District of Gujarat, ANAND
Milk Union Limited is a cooperative society formed by the farmers of Anand
Village to distribute milk. Now the world-famous Anand milk union limited is
popularly known as AMUL. The AMUL has a three-tier structure.

12 | P a g e
  Village-Level primary Cooperative society called PCOS.
 District Milk producers union.
 State-level milk marketing federation.

INDUSTRIAL CO-OPERATIVE SOCIETIES

The industrial co-operative societies are formed by small producers and artisans
and craft men to undertake small-scale cottage industries on a cooperative basis.
They are also known as producer's co-operatives. They are formed to eliminate
the capitalist class from the system of industrial production. Several industries
have been formed in India including the handloom industry, cotton industry, and
small village industries. The industrial co-operative in underdeveloped countries
have been organized with two mainly to objectives Social and economic, from
the social point of view industrial co-operative safeguards the interest of the poor
section of the community against the exploitation of capitalists leads to the
dispersal of wealth and creates opportunities for the equalization in the
distribution of wealth. From the economic point of, view they generate new
incomes, and increase.

Employment opportunities arguments productive capacity enhances the

competitive ability of the poor section of society. And accelerate the rate of
capital information in the country. The village and small-scale industry are
providing an independent as well as subsidiary occupation to a sizable proportion
of the rural and urban population. The lack of interest on the part of the
government was the most important factor contributing to the decline of these
industries.

A TRIBUTE TO DR. VARGHESE KURIEN, THE MILK MAN

OF INDIA
Dr. Varghese Kurien is the man who transformed the lives of millions of people.
He is the person who taught poor farmers how to dream high. His presence is
immortal for generations. Dr. Varghese Kurien (26 November 1921-9 September
2012) was a renowned Indian social entrepreneur and is best known as the "Father
of the White Revolution", for his "billion-liter idea" (Operation Flood) the world's
largest agricultural development program. This transformed India from a milk-

13 | P a g e
deficient nation to the world's largest milk producer surpassing the United States
of America in 1998, with about 17% of global output in 2010-11, which in 30
years doubled the milk available to every person. Dairy farming became India's
largest self-sustaining industry. He made the country self-sufficient in edible oils
too, later on, taking the powerful and entrenched oil-supplying lobby head-on.
He founded around 30 Institutions of excellence (like AMUL, GCMMF, and
IRMA. (NDDB) which are owned, managed by farmers, and run by professionals.
As the founding chairman of the Gujarat Co-operative Milk Marketing Federation
(GCMMF), Kurien was responsible for creating and succeeding the Amul brand
of dairy products. A key achievement at Amul was the invention of milk powder
processed from buffalo milk. This led Prime Minister Lal Bahadur Shastri to
appoint him the founder-chairman of NDDB in 1965, to replicate Amul's "Anand
model" nationwide. He is regarded as one of the world's greatest proponents of
the cooperative movement, his work having titled millions out of poverty in India
and outside.

OPERATION FLOOD
A success story on the Dairy scene in India during the sixties was the farmer-
owned AMUL Cooperative in Anand (Kaira District, Gujarat) with a
disintegrated approach to production, procurement, processing, and Marketing on
the Co-operative line. Over the years, this evolved itself into a model, based on
self-rule by farmers ensuring maximum returns to them. This model came to
know as ANAND PATTERN. The efficiency of the Model was worth replication.
Therefore, a dairy program called "OPERATION FLOOD" was launched in 1970
under the National Development Board (NDDB). NDDB functioned as the
technical consultant and the erstwhile Indian Dairy Corporation as the funding
agency. The ideology followed by "OPERATION FLOOD" was the
remunerative linking of rural milk-producing centers with the urban demand
centers to build up a variable dairy industry.
Kerala was included in the second phase of 'Operation Flood (1980-1987) the
eight southern districts from Thiruvananthapuram to Thrissur were included in
Operation flood. Expenses of the project had a total outlay of RS.29 crores.

14 | P a g e
 CHAPTER 3
COMPANY PROFILE

15 | P a g e
NATURE OF ORGANISATION AND ITS BUSINESS
Milma is the popular name given to the Kerala Co-operative milk marketing
federation. Milma started its operation in 1980 with its head office at Trivandrum,
it was started under the Indo-Swiss project. Milma union was registered on 12-
09-1985 with Ernakulam, Thrissur, Kottayam, and Idukki Districts in central
Kerala as it's an area of operation. The union along with its sister unions
(TRCMPU&MRCMPU) is affiliated to the Kerala Co-operative milk marketing
federation Itd. KCMMF was set up in 1980 as implementing agency for operation
flood to the state of Kerala. The goal of KCMMF is the socio-economic progress
and marketing of milk. The mission of Milma is farmer's prosperity through
customer satisfaction. The ERCMPU operates on the truly democratic lines "of
the farmer, by the farmer and for the farmer". The union has an elected Board and
all employees including the managing Director are its own employees.

EVOLUTION OF MILMA
Milk distribution in Kerala was available at only a few locations in Kerala. The
distribution and sale was handled by the employees of the branch. The consumers
had to purchase coupon booklets in advance and exchange the coupons in
exchange for milk. No mechanism existed to tally the sale of milk and the
coupons received. Mr. Nagarajan bought about a change in this system by making
the consumer pay for milk at the time of purchase instead of the coupon booklet
system. Moreover, at that time milk was being sold in bottles and for the first time
in India be introduced milk in 100% liters aches. He had a prototype machine for
packaging milk in sachets installed in Thiruvananthapuram. From the public
sector he moved the sale of milk to the private sector. Milk booths permits were
issued to private entities for the sale of milk from MILMA. From 1981 onwards
under the advice of Dr. V.Kurien, by forming cooperative societies prayer
Gopalakrishnan and other were able to introduce MILMA to the whole of Kerala.
Over the years, MILMA has developed a long-term health perspective about the
people of the state, who suffer from life style diseases including diabetes and
obesity, albeit economic prosperity. So, MILMA has attuned its products to
ensure balanced nutrition as well as reduced cost of healthcare and also launched
new beverages other than milk products. Founded on the basis of the great
democratic principle of the People, by the People and for the People, the dominant
concern of MILMA is to render true service to society while ensuring that it does
not incur losses.

16 | P a g e
Brand household name, 'MILMA stands for milk and a whole variety of milk
products which enjoy the confidence of each and every Keralite, for their
unmatched quality and standard. The name also signifies the vast organization
Kerala Co-operative Milk Marketing Federation (KCMMF) with it units of
procurement, processing and sale spread over all the villages and towns of the
state, giving employment and prosperity to a large number of small and marginal
farmers including women and the landless, processing employees and sellers.

The MILMA Represents:

 2678 Primary milk co-operative societies now functioning as on
31.03.2010
 8.31 lakhs farmer members
 Three Regional Co-operative Milk Producer's Union
 Thirteen Dairies capable of handling 12 lakhs liters of milk per day
 Ten Milk Chilling Centers
 Two Cattle Feed plants with a cumulative capacity of 600MT per day
 One Milk Powder Plant of 10MT per day capacity
 A well-established Training Centre
 5.200 retail outlets
 Over 32,000 people working either directly or indirectly for the
functioning of MILMA.

MISSION
"Farmer's prosperity through consumer satisfaction” is the mission of MILMA.

VISION
To constantly strive to provide valued consumers with the highest quality milk,
milk products, and other products with the best standards of service by our
passionate and focused work focus using state-of-the-art technology ensuring
sustained growth and simultaneously ensuring diary farmer's delight by the better
realization of milk price and offering needed service at his/her doorstep.

17 | P a g e
OBJECTIVES OF MILMA
The objectives of MILMA are given below:
1. Channelize surplus milk from the rural areas to urban deficit areas to maximize
the returns to the producer and provide quality milk and milk products to the
consumers.
2. Carry out activities for promoting the Production, Procurement, Processing,
and Marketing of milk and milk products for the economic development of the
farmer community.
3. Build up a viable dairy industry in the state.
4. Provide a constant market and stable prices to dairy farmers.

MOTTO
The Motto of Milma is "Your health is our concern"

STRATEGY (network)
The Motto of Cooperation, "of the people, by the people, and for the people" is
the foundation of the "three-tier system" followed by the organization. At the
village level, MILMA has the Village Milk Co-operative Societies which have
local milk producers as its members. These Village Co-operative units at the
Regional level and from the Regional Co-operative Milk Producer's Union. These
Unions are federated at the state level by State Federation namely Kerala Co-
operative Milk Marketing Federation (KCMMF).

ASSOCIATES OF MILMA
MILMA is in constant touch with other organizations in this sector. It is only
through this active exchange that MILMA grew from a small dairy co-operative
to the position it holds in Kerala today. Their chief associates are:
A) National Dairy Development Board
NDDB. under Dr. V Kurien's guidance set up KCMMF in 1980. Ever since then,
there has been very close cooperation between NDDB and the Federation, NDDB
is the originator of the Operation Flood Program and has been our funding agent
for the Operation Flood Projects in Kerala.

18 | P a g e
 B) Amul
The Dairy Co-operatives of Gujarat have been the inspiration for the development
of such a vast network of dairy co-operatives in Kerala, Among the co-operatives
in Gujarat, the Kerala District Co-operative Milk Producer's Unions (Amul) is the
first in this sector. Our Cooperatives are called "Anand Pattern Co-operative
Societies" following the illustrious lineage of"Amul",
C) Government of Kerala
The Phenomenal success of the Dairy Co-operatives in Kerala could not have
been achieved, without the foundation of animal husbandry activities. led by the
Animal Husbandry Department, Dairy Development Department and Kerala
Livestock Development Board, of the Government of Kerala.

19 | P a g e
DEPARTMENTS AND FUNCTIONAL AREA ANALYSIS
Chester Bernard defined formal organization as "a system of consciously
coordinated activities or forces of two or more persons". A formal organization
is deliberately designed to achieve some objectives. It refers to the structure of
well-defined jobs, each bearing a definite measure of authority, responsibility and
accountability. The structure is consciously designed to enable the organizational
members to work together for accomplishing common objectives. It tells the
employee to do certain things in a specified manner, to obey orders from
designated individuals, and to cooperate with others.Coordinationn also proceeds
per a prescribed pattern in the formal organization structure.
The formal organization is built around four key pillars, namely:
 Division of labour
 Structure
 Span of control
 Scalar and functional processes
Division of labour and specialization is the basic principle of formal organization.
The scalar and functional processes imply the growth of the organization both
vertically and horizontally. The structure of the organization refers to the overall
arrangement in the organization which ensures a proper balance between different
parts of the organization and secures the execution of all operations and the
achievement of organization objectives.
The span of control refers to the number of subordinates directly reporting and
accountable to one superior. The Organizational Structure of any firm will
include the Top Level of Management, who takes the main administrative
decisions for the business concern. the Middle-Level Management which is
concerned with the day-to-day management of the concern; and the Lower Level
Management which is concerned with the normal day-to-day activities of the
concern. Milma follows such a structure for the department and function areas.

20 | P a g e
 ORGANISATION STRUCTURE

Dairy
Manager

Procureme Production Quality Product Marketin Human Accounts

nt and control g resource and Engineering
input finance and projects
Asst.manager Asst Asst. Jr.superi
Asst.
Manager manager ntendent
Asst.manager manager Asst.manager
technical Asst.manager
officer Asst.quality Technic Jr.asst
Asst.milk assurance al Asst.market Jr.asst
procuremen officer officer ing officer Asst Dairy
plant Secretirial
t officer operators Market Engineer
lab Operat asst asst
technician or Operator
junior plant Plant
supervisor assista Junor asst
lab Junior asst Technician
nt asst
asst
Plant asst
plant
asst

21 | P a g e
HUMAN RESOURCES DEPARTMENT
In the Thiruvananthapuram diary, the human resource department is headed by
the Assistant Manager. The diary has a total strength of 145 workers out of
which 49 are permanent and 96 are temporary. The temporary employees are
appointed for a limited period. While entering the job organization provide on-
the-job trainingfacility to their employees. This is done to reduce the expense.

FINANCE AND ACCOUNTS DEPARTMENT

Finance is considered the lifeblood of any business organization. In the Accounts
and Finance department which is headed by the Assistant Manager and there are
4 employees in total. The main duty of the finance and accounts department is the
procurement of funds and budgeting, allocation and utilization of funds.
FUNCTIONS
 Providing financial assistance as per the departmental requirements
 Keeping the monetary transactions in the book of accounts except for the
marketing department
 The finance department also deals with the systems department
 Systems department operates with software which is made by KCMMF,
MILMA Integrated Information System.

ACCOUNTING SYSTEMS
The double-entry system of accounting includes both debit and credit aspects. All
transactions are computerized in this department and are made up-to-date. Trial
balance and profit and loss accounts are prepared half yearly. A uniform system
is maintained as per the rules and accounting systems set by NDDB.

SOURCES OF FINANCE

LONG TERM: The source of long-term finance is only term loans. CPD gets its
financial assistance from National Dairy Development Board (NDDB) through
KCMMF. There is an agreement between the federation and NDDB. As per the
agreement between them, 70 % of the loan amount should be repayable and the
remaining 30 % subsidy.

22 | P a g e
SHORT TERM: the source of short-term fund is procured from the SBI at the
prevailing interest rates. It is mainly in terms of the overdraft.

AUDITING PROCESS
The dairy has statutory auditing which is done by the registrar of the co-operative
society. For this purpose, a representative is appointed in the dairy as their
Concurrent Auditor. Budget is an estimation of the revenue and expenses over a
specified future period of time.The budgett is prepared every year by considering
the procurement of plant and machinery, sales, increment in salaries, quality
control and engineering works, a number of agencies and societies registered
depreciation, and other types of expenses. All payments and allocations of funds
to other departments are strictly on a budget basis. Each department if needed to
be renewed should check the amount allocated to each of these departments. The
prepared budget is submitted to the head office and gets approved. Budgets are
prepared considering the annual turnover.

TAX PAYMENTS
Every year a certain amount is paid as tax. Tax planning is done to avoid paying
a huge amount. Apart from this a certain amount of profit is paid to the bank as a
price difference to the farmers. Out of the total revenue, about 90% is recovered
from the sale of milk, 10% from other milk products.
Maintenance of Books and Records
The following books of accounts are maintained in the department
 Cash Book
 Bank Book
 General Ledger
 Journals
 Direct payment Register
 Bill Register
 Advance Register
A profit and loss account is prepared every month while balance sheet and budget
is prepared yearly. Every year auditing takes place. External auditing i.e.;
statutory auditing is take place in the dairy. Register of co-operatives societies
come and audit every year. This department is computerized and hence

23 | P a g e
manpower is limited. Cash receipt is prepared through a computerized system
that is, by using MIS (Management Information System).

ROLE OF MANAGER
 Proper management of accounts and finance Preparation of monthly
reports
SIGNIFICANT FACTORS FOR SUCCESS
 Efficient cooperation and support from another department
 Support from the top manager
 Proper maintenance of accounts and reports
 Timely follow up
MARKETING DEPARTMENT
The marketing department is headed by Assistant Manager. The marketing
department has a key role to play in the survival and development of any
organization, Marketing is the delivery of customer satisfaction at a profit. The
main goal of marketing is to attract new delivering satisfaction.
FUNCTIONS
 Sales of milk and other milk products
 Distribution of the products
 Collecting the payments from the agents
 Doing promotional activities

ROLES AND RESPONSIBILITIES

(1) Marketing Manager

 Coordination of all marketing activities
 Setting marketing target and achievement of the same.
2) Marketing Officer
 Marketing activities of milk
 Marketing activities of all Milma products including products which are
not produced in Thiruvananthapuram unit.

24 | P a g e
(3) Marketing organizers
 Dealing with the customer complaints
 Agency promotion
 Finding potential markets and canvassing.
(4) Marketing assistant
 Cash collection of agents.
 Milk dispatch activities.
(5) Junior Assistant
 Keeping marketing accounts.
 Issuing invoices
(6) Merchandisers
 Selling process is done in the stall, which is located outside Milma unit.
 Maintaining inventories in the stores
The dairy has Milk and Milk Product Order (MMPO) registration. The processing
of the diary is 60000 litres of milk per day. 35000 litres of double-toned milk
(DTM) and 25000 litres of Jersey milk. The main products of this dairy are milk
and other product like ghee, curd, sambharam, and peda. These products are not
sold to an individual directly. There is a stall "MILMA SHOPPE" which is near
the to dairy for selling the product. From this individual buyers can buy the
product. All the MILMA products are available in this MILMA Shoppe. A
product such as milk, ghee, curd, sambharam, peda, butter, ice cream, chocolate,
sip-up, MILMA -plus, refresh, paneer, mango drink, drinking water, and milk
powder etc. Milk, ghee, sambharam, peda, and curd come from
Thiruvananthapuram dairy for sale. But other products come from other units of
MILMA for the sale. But other products come from other units of MILMA for
sale. MILMA Shoppe is working from 6 am-9 pm and it is open all day
including Sunday. The total sales revenue is around 20000 rupees per day in
MILMA Shoppe and in seasonalor festival time it will be increased.
Distribution
Thiruvananthapuram dairy supplies milk and milk products to the whole place
of Thiruvananthapuram district, chengannur in the Alappuzha districts, and
pathanapuram in Kollam district. There are about 1250 registered agencies in the
dairy of which1000 agencies are functioning

25 | P a g e
Selection of Agents
These agents have to approach the plant where they need to fill and give a form
which cost 225 the form consists of the details to be filled in regarding name,
address, phone number, mail id, location of the shop, type of the shop etc, are
collected. The other side of the form is the verification part and an officer of
MILMA we sent to the agent’s place for this purpose. The officer is inspected to
check the shop whether the sales will get divided or not etc. If the officer gets any
wrong information then the sanction is not given to the agent.
The verified details also ensure the following:
 Whether agency can promote marketing
 Whether additional sales can made possible.
 Whether any additional transportation cost will be incurred
 Whether it has cold storage and refrigeration facilities.
Then remark from the marketing manager is given along with this part and
sanctioned by the agent. These agents are then confirmed by giving an id and also
two photographs along with the caution deposit of 22000. These agents will have
to give the next day's order for milk and other products required along with its
payment. So the sales are done not on the basis of credit but on the basis of
payment. The shopkeeper themselves are the agents. These agents are given a
one-year validity ID card along with a number also assigned the each and every
agent in the form of AG-304.
Product Mix
Stock transfer rate is the rate at which Thiruvananthapuram or some other dairy
gives after making a profit/margin. The wholesale rate is the rate at which the
dairy supplies milk to the wholesalers. The retail rate is the rate at which the
wholesalers give it to the retailers. MRP is the rate at which the retail sale to the
customer. In between the wholesaler rate and retail rate come the institutional rate
which the milk is supply co and Triveni stores. The only sale that happens in
MILMA is directly through wholesalers or through stalls.
Marketing Mix
Price
The price of the product is decided on the basis of market share. Sales promotion
activities and price flexibility are also considered while deciding on a price. Profit
motivation is also considered when deciding the price. In addition competitor's
price, purchase price, and production cost is also important. Milk price is

26 | P a g e
estimated on the basis of distribution and also a social obligation to society and
discussions are also held with members.
Product
The new product is to be launched on the basis of a survey on consumers for the
acceptance of each and every product, consumer awareness is needed for the
product and a response is awaited from the customer.
Place
Identify the target market and then establish the product in the minds of the
people, hence the right kind of people needed to target like children. The products
like ice cream, sip up and chocolate are mainly targeted at children.
Promotion
There are fewer promotional activities from the firm. Usage of posters, calendars,
and stalls. billboards etc. are certain tools used in promotion activities.
Advertisements are used only when the offers are provided.
Marketing strategies
One of the main upcoming strategies to be implemented by MILMA is incentive-
based distribution in which, the contractors deliver the product and create extra
sales of about 10 to 15 percent. So that both MILMA and contractors get mutually
benefited. Another one such as the strategy of MILMA is to introduce separate
agencies for other products of MILMA like milk so that the sales may go up and
more customer awareness is created. MILMA has also used another strategy for
marketing products. They introduce MILMA Shoppe for the distribution of
products. All the MILMA products are available here. They also used MILMA
stalls in different areas for selling the product.
Upcoming products
Mainly upcoming products of MILMA to be manufactured in the
Thiruvananthapuramdairy are sip-up, and yogurt.
Milma Outlet
The retail outlet of milk and milk product functioning near the dairy under it's of
the dairy provide all the MILMA product at cost-effective prices. MILMA booths
are functioning in most of the railway stations. Bus stations and other public
places in Kerala. A 24-hour retail outlet of milk and other product is open here
by the Malabar Regional Cooperative Milk Producers Union (MRCMPU) under

27 | P a g e
(KCMMF). Styled MILMA Shoppe is the outlet that sells all MILMA products
in public places.

PRODUCTION DEPARTMENT
Production is a process of transforming inputs (raw materials) into outputs
(finished goods). The main activity of the production department is the processing
of milk and other by-products. The production department is headed by the
Assistant Manager and is assisted by technical officers, Assistant Dairy Officer,
operators, and Plant Assistant. There are mainly two types of milk produced
namely, double-toned milk and homogenized-toned milk.

PROCESSING OF MILK
 Reception
 Chilling
 Processing
 Packing

RECEPTION
At first, raw milk from BMCC which is bought from the regional societies with
the help of tankers is collected, and then through these tankers, it is bought to the
dairy for processing. At first, a sample of milk is taken to the laboratory, and then
it is tested for acidity, fat, and SNF (solid, not fat). It is then subjected to an MBR
test (methylene blue reduction test). bacteriological tests etc. Methylene blue is
dropped into milk to test its quality and then the time it says blue is calculated. If
there are more than 500 liters from one society, then two samples are taken for
testing. Then the milk from the tanker is taken and then the weight of the milk is
recorded using logging machines to test the fat content. Then the milk is pumped
into a large tank called SILO which has a capacity of holding 50,000 liters. There
is a daily procurement of about 34,000 liters in the dairy plant.
There are basically two processes involved in the production plant:
 Pasteurization
 Standardization
In pasteurization process, there are again three different stages.

28 | P a g e
  Heating section
 Holding section
 Chilling section
Pasteurization means the partial sterilization of a substance, especially milk or
other beverages to destroy the microorganisms. It also refers to heating of every
particle of milk to 71.5 degree Celsius and holding at such temperature
continuously for 15 seconds and immediately cooling to 5 degree Celsius or
below. The milk fat is first transferred to a container which has got steel plates.
The container is divided into two sections, Le pasteurization milk tank 1 and
pasteurization milk tank 2 namely a heating section and a cooling section. At first
milk is heated at about 76 degree Celsius for about 15 minutes where it is held as
much as such and then it is transferred to the chilling section where milk is chilled
at a temperature below 4 degree Celsius. This is done to destroy all the microbes
and other harmful bacteria present in the milk. The pasteurization unit can
pasteurize more than 1000 litres of milk in four hours. After this, other activities
like filtration takes place, in which small particles like hair dung etc. are filtered
out completely. Processors called clarifiers are used to separate the invisible
particles to make milk more clean and pure.
In Standardization process, the quality of milk is maintained according to the PFA
(Prevention of Food Adulterate). For this, samples of milk are taken and tested to
check the fat content and SNF contents. It should basically have fat of about 4.1%
and SNF content of about 8.3% which will total up to 12.4% quality which is the
most demanded rate. If not met to the expected rate, then milk whitener is added
to it. If the fat content is found more than this then the cream is separated out by
using a separator into fat milk (cream) and fatless milk (skimmed milk) and are
stored it two different tanks. There are two different types of milk processed,
namely, double toned milk and jersey milk. Double toned milk should have a fat
content of about 1.5% and SNF of about 9.0% Jersey milk should have a fat
content of about 3.5% and SNF of about 8.5%. Double toned milk has got
moderate amount of fat content whereas jersey milk has got more fat content.
PACKAGING AND FILLING SECTION
The stored milk is then passed out for packing and then separately packed into
yellow and blue coloured packets. Yellow coloured packets contain double toned
milk and blue coloured packets contain jersey milk. The packaging is done by
using thin polythene bags which have thickness of few microns only filling
machine will itself take the plastic covers and by the use of rollers the sheets are
rolled in a cris cross shape and milk is poured into it which is automatically sealed
and packaged.

29 | P a g e
DISPATCH ROOM
In the dispatch room, both jersey milk and double-toned milk are kept separately
in cold conditions. During the evening time, only jersey is supplied and the
morning double-toned milk, sambharam, and curd should be delivered. For this
separate trays are present which can about 26 packets of milk in one tray similarly
26 packets of curd also can be contained in the same. There are a total of 11 vans
for supplying MILMA products to different parts. The capacity of vans varies
some are of 2 tons, 3 tons, or 5 tons.
The average sales daily of double-toned milk during the morning time are 78207
packets and during the evening time are 31271 packets. The average sales of curd
daily are about 788 packets in the morning. The average sales of jersey milk
during the morning are about 3127 packets and in the evening it is 788 packets.

CRATE WASHER
The trays used for collecting and moving packets of milk is washed and subjected
at high temperatures of about 72 degrees Celsius. The trays are moved and
washed by using conveyors. Then by using plastic covers which are rolled cross
manner is used for collecting and storing milk. The milk is then stored in cold
storage room which is kept at a temperature of 8 to 10 degree Celsius collected
within a tank.
STORAGE ROOM
The milk packed is stored below 7 degrees Celsius in a cold storage room. This
is done until it is dispatched through the other end. Here the cold temperature is
maintained through the method of cooling water coming from the refrigerator
kept outside.
CIP ROOM (CLEAN IN PLACE)
The tanks used for pasteurization are then cleaned by using alkali and acids. There
are 3 tanks one contains acids nitric acid other contains alkali (caustic soda) and
another one tank has acids, alkali and hard water.

30 | P a g e
.

SAMBHARAM ROOM
Butter milk is available in small sachets of 200 ml often and is processed quite
easily by separating out the cream from milk manually. Curd is thoroughly
agitated and equal quantity of chilled water is added to it. Small proportions of
chilly, ginger, salt, curry leaves are added and mixed. It is covered in plastic
covers and dispatched.CURD ROOM
Curd is made of skimmed milk or fatless milk. The skimmed milk is heated to
about 50 degrees Celsius by passing through an autoclave for about 2 hours and
passed onto next tank for cooling. This is then taken and a yoghurt culture is
added to it because of the presence of lactobacillus, the gets fermented into curd.
This is then kept inside an incubator at 43 degrees Celsius and then added to a
big tank in which milk is present. After this curd is formed which is stored at
about 3 degrees Celsius. It is a fermented product and is free from cholesterol and
available in 500 ml and in bulk.
KEEP IN QUALITY TEST
A sample of this curd is taken to the lab and then it is kept in for testing the quality
i.e. to know how long it can be used without getting stale. If the packet bulges
due to emission of gas from the bacteria present in the milk, then it can be
conformed to have become stale.
ROLE OF MANAGER
 Ensure the adequate quality is produced according to the demand market.
 Necessary safety measures are adopted before the plant is operational.
 Adopt measures for the release of new milk products
SIGNIFICANT FACTORS FOR SUCCESS
 Regularly meets the demand of market.
 Maintaining staff hours and work shifts.

31 | P a g e
PRODUCT DETAILS
PASTEURIZEDOUBLE-TONEDED MILKDouble-tonedd milk contains 1.5
percent fat and 9.0 percent non fat solids. Ideal for elderly people since fat content
is low. Can also be used for whitening tea/coffee and for the preparation of milk
based drinks like fruit shakes. Fat will not settle at the top since the milk is
homogenized. Available in 500 ml sachets
PASTEURIZED HOMOGENIZED TONED MILK
Contains 3 percent fat and 8.5 percent non-fat solids. Ideal for whitening
tea/coffee and for the preparation of solid curd. Since the milk is homogenized
the , whitening capacity is more and less amount of milk will be sufficient for
whitening tea/coffee. The milk will not stick to vessels on heating and hence
washing of used vessels is easier. Fat will not settle at the top since the milk is
homogenized, Available in 500 ml sachets
PASTEURIZED TONED MILK
It contains 3% fat and 8.5% non-fat solids it would ideal for consumption by
children in the form milk or in form of brown beverages like bournvitta. Fat will
settle at top of milk is kept still for sometimes. It will available on 500ml sachets
PASTEURIZED STANDARDIZED MILK MILMA RICH MILK
It contains 4.5% of fat and 8.5% non fat solids it is for ideal preparation of
payasam and sweets. Fat will settle at top of milk is kept still If or some times
since the milk is not homogenized. It will be available in 500 ml sachets.
GHEE
Contains 99.7 percent milk fat Manufactured by melting fresh cream under
hygienic conditions. Milma ghee has the ideal golden yellow colour due to
presence of natural carotene in cow milk. (In contrast, ghee manufactured from
buffalo milk is white in colour). No artificial colours or flavours are added in
Milma ghee. Natural aroma and flavour of ghee is retained since ghee is produced
directly from fresh cream instead of going in for melting stored butter. Ghee is
available in 50ml, 100ml, 200ml, 500ml jars and 2 ltr, 5ltr tins.
CURD
Contain 10 percent non-fat solids. Ideal for making curries. Prepared under
hygienic conditions by fully mechanized process Cannot be used as starter-curd
for converting milk into curd. Available in 500 ml sachets with a market price
27.Set curd is available in 80gm, 200gm, and 400gm cups.

32 | P a g e
SAMBHARAM
Sambharam (Butter milk) which is having 4.5% total solids is a favourite
beverage in Kerala. Milma Sambharam is the only product of its kind in the
market and it is very popular throughout the State. It comes in 200 ml sachets. It
is a seasonal product, mainly for summer season. In future Milma is planning to
launch 500 ml sachet of Sambharam. The price of 200ml Milma Sambharam is
Rs.10/-.
PEDA
A natural milk toffee manufactured by the heating and removal of a major portion
of the water content of fresh milk and by the addition of sugar. No colour or
preservatives are added. Natural carotene in the milk gives the product is
characterized colour. It is nutritious and delicious sweet bite for children and it is
available in 20 grams and in 10 pieces box which cost 60/
PANEER
Paneer also called chenna is a milk product made by coagulating boiled hot whole
milk with citric or lactic acid and subsequent drainage of whey. It is fresh source
milk protein and has good flavour and smooth texture. It is used in preparation of
various dishes. Paneer are available in 100gm. 200gm and 1kg packages
MILMA LASSI
Lassi is a popular yogurt-based drink from the Indian Subcontinent. Lassi is
prepared by blending yogurt with water and adding sugar and other flavours to
taste.
MILMA PLUS
Milma plus is a nutritious drink prepared using milk. This is sterilized flavoured
milk which is available in chocolate, strawberry, pista, badam flavours. Milma
plus is available in 200ml bottle cost *22.
JACKFRUIT PEDA
Jackfruit is very nutritious and rich in energy, fiber, minerals and vitamins and
free from cholesterol. Jackfruit peda is made with traditional quality and real
essence of jackfruit.

33 | P a g e
OTHER PRODUCTS FROM MILMA
MILMA SIP UP
Milma sip up is made from pasteurized skim milk, sweetened and flavoured,
which is available in 25 ml polythene tube which flavoured by vanilla, pineapple,
strawberry and mango served in chilled condition. It is good for health. The
market price of the sip up is Rs 3,00
ICE CREAM
Milma ice cream is available in a range of lip smacking flavors: vanilla, chocolate
mango, strawberry and pista. The only ice cream in Kerala market which is
manufactured in a diary is milma ice cream. The market price of the ice cream is
Rs 75.00 for standing flavours and the special flavours like chocolate Rs 400.00
and butterscotch Rs 435.00
MILMA INSTANT DAIRY WHITENER
Milma have plant in Alappuzha for the milk powder production from milk. The
market price of 500 gm of milk powder is 155 and for 200 gm is ₹65.
PALADA MIX
Palaada mix is a product of Kozhikode Dairy in the market price of Palada mix
for 250 gm is 260.
MANGO DRINK
Mango drink is a product of Alappuzha Dairy. The market price of the mango
drink 200 ml 15, 500 ml- 30, 1 ltr- 52
MILMA BUTTER
Thiruvananthapuram dairy is the producer of the Milma Butter. The market price
of the Milma Butter is 245 for 100 gm. This product can stored up to 6 months
from the manufacturing date under refrigeration condition.

MILMA CHOCOLICK
Milma chocolick is a choc-bar which is produced in the Ernakulam Dairy the
market price are *15 for choc-bar and 20 for mango bar.

34 | P a g e
PROCUREMENT AND INPUTS DEPARTMENT
Procurement of milk is the important function of this department and is headed
by the Assistant Manager of the dairy, purchase and store department. The
department ensures the timely availability of all other materials other than milk,
veterinary medicines and other inputs. This department mainly deals with the
procurement of milk from farmers in the village area through the regional
societies. The village farmers are also benefited in return to a great extent as they
are given reasonable prices for the milk they supply. Actually, milma was started
so as to save the excess milk which was being wasted by the farmer. But with the
introduction of Milma, this excess milk started procuring it on a pricing rate based
on fat and NFS content present in milk. Milk is procured on the basis of APCOS
payment in all the Milma dairies. APCOS payment is based on quantity i.e. based
on the fat content and SNF present in the milk. When milk is brought, and
collected from the societies, there are always large numbers of invisible microbes
present within the milk which will keep multiplying at the normal atmospheric
temperature. So, to keep them inactive, they are stored at very low temperature
by chilling them at collection called BMCC (Bulk Milk Cooling Centres).
BMCC collects milk from all regional societies and then microbes are made
dormant and then brought to the dairy plant for future processing. Totally there
are 360) societies registered in Thiruvananthapuram. There are three tanker
lorries for the procurement of milk from various societies. Milma collects milk
from the societies twice a day. Once in every ten days" payments are made to the
farmers. Societies make weekly payments to the milk producers. For 1 litre of
milk, Rs
19.20 is given to the primary societies annually according to the quality of milk.
The basic structure of the department is as illustrated there is a manager as the
head and then comes Assistant Milk Procurement Officer followed by a
Veterinary Officer (VO) and finally Junior supervisors who go out to the societies
to check and ensure the quality of milk: procured. Milma provides technical
inputs for milk production like veterinary aids training for milk testers at training
centres. They also render Veterinary Units (DVU) for the farmers. DVU's are
appointed by Milma itself at substantiating emergency conditions when the
veterinary doctors are not available at once. They also render emergency services
through DVU like vaccination, medicine and weekly check-ups. The other inputs
supplied by Milma to the farmers are such that the farmers are motivated and
benefited in all respects. The commonly used methods are

35 | P a g e
 CHAPTER 4
INTERNSHIP DETAILS

36 | P a g e
 CONTRIBUTION OF THE INTERN TO THE ORGANIZATION
The creation, approval, and implementation of an internship is a collaborative
experience among a student, faculty guide, industry guide. Each person is
responsible for contributing the overall success of the internship experience.
The responsibilities I attained through the internship.
 Demonstrate the highest level of professionalism, which includes arriving
on time for designated work, notifying the industry guide of any
deviations from the established schedule, and dressing to the standards of
the organizations and the work being performed. Respected the
organization's reporting structure and followed the policies and
procedures of the organization.
 Communicated effectively with the industry guide, and other staff within
the organization accepted and applied critiques and suggestions to daily
work in an effort to become more productive and or/ efficient.
 Completed and submitted the faculty guide weekly time logs. Completed
and discussed with the industry guide the midterm and final evaluations.

INITIATIVES AND RESPONSIBILITIES OF THE INTERN

As an intern, I was placed at the Finance and Accounts department of Milma
dairy Thiruvananthapuram and the tasks assigned to me included an
understanding of the Finance and Accounts departments..As part of the
internship. I was under the guidance of Mr. Pradeep (Finance and Accounts
Officer). As the first step an general introduction on what Milma represented
and how the organization works was given, followed by an factory tour to
familiarize on how the whole production unit functioned.
As part of the Finance and Accounts department the following duties and tasks
where assigned to me-

 Verification of daily stall sales sheet

 Rectification of any error in the sales sheet submitted

 Documentation and filing sales report

 Rectifying sales imbalances

 Filing sales reports and cash vouchers

37 | P a g e
 Cross checking the sales statement bill

 Understanding an overall picture of the financial statements of the diary

 Getting an idea regarding the revenue and expenses by checking the balance

sheet

 Verification ,documentation and filing of monthly sales statements

 Overview of the ledger accounts of the diary plant.

 General assistance in the finance and Accounts department.

38 | P a g e
 NEW IDEAS AND CONCEPTS

 Expanding market and available space for competitors

 Increasing per capita income and purchasing capability of potential
customer base Leveraging customer engagement experience to acquire new
customers
 Policy decisions may be taken by the management to give more
advertisements with a view to widen the market of the products.
 The marketing strategies of the organization may be redesigned so as to
popularize thee and other milk products.
 The marketing strategies of the organization may be redesigned so as to
popularize thee and other milk products.
 An initiative may be taken by the management to conduct market surveysat
periodical intervals.
 A computerized performance appraisal system may be introduced in the
organization
 Implementing more training programs will increase the performance ofthe
employees.
 Digitalization of the stall sales sheet can help in reducing the workload of the
finance and the accounts department.
 Half yearly audits can help in quick detection of errors
 A much faster channel of communication must be established between the finance
and the marketing departments for smoother clarification.

39 | P a g e
 CHAPTER 5
INTERNSHIP LEARNING & CONCLUSION

40 | P a g e
 LEARNING FROM THE INTERNSHIP

After the completion of the internship, I got a clear-cut idea about the overall functioning
of the Finance and Accounts department. Milma is a systematic organizational structure
and it plays a major role in the industry. The internship has also helped me in putting the
financial knowledge and skills in the practical experience. Has given an understanding of
how the organization works and also the work culture at Milma. The very important
thing which learned from the internship is the manager- employee relationship Ie the
coordination between the manager and the subordinates. The training department of
MILMA, which provides job training. Thus, my life as an intern at Milma was wonderful
and informative experience.

41 | P a g e
 SWOT ANALYSIS

 STRENGTH

o Good brand name in the Kerala dairy market

o Meets the market demand appropriately
o There is good co-ordination between the manager and the departmentalheads.
o There is good inter-relationship between all department
o There is active customer complaint cell
o Eco- friendly plant
o Strict disciplinary actions and grievance redressal are taken.
o Ensure timely quality testing of milk another related products.
o Maintain quality standards such as ISO.

 WEAKNESS

o Faces milk shortage

o High cost of technology
o Scare outlets
o High overall unit cost relative to completion
o Fewer margins given to the outlet owners to match the existingcompetition.

 OPPORTUNITIES

o Possibilities of new market

o More opportunities to create demand in rural areas
o More scope to procure milk from other states, which is not muchexpensive
plus ensures good quality.

 THREATS

o Faces milk shortage within the state

o Rising sale of substitute products
o New competitors may reduce market share.
o Customers preferring other brands milk products

42 | P a g e
OVERALL KNOWLEDGE GAINED FROM THE INTERNSHIP
The internship at milma was aimed at a study about how the Finance and
Accounts department functions in detail. The internship gave me an opportunity
to learn about the role and responsibilities of different positions and also about
the objectives and functions of the Finance and Accounts departments operating
within the company. By getting a good exposure to the functioning of the
company also helped me to experience, understand and improve my practical
knowledge to a great extent.
After the internship, it was found that the company has a good working
environment and there exists good cooperation between all employees and
departments that help in the smooth functioning of the company. The company is
successful in achieving the organizational goal of holding market leadership and
building up the company's image among the customers.
The hard work and commitment of the employees and the prompt delivery of
high-quality products have helped to the company in achieving dominant
position in the market.

43 | P a g e
 CONCLUSION
Internship at Milma was done with the objective to understand how an
organization functions, what are its major departments and the functioning of
these departments. The experience as an intern at Milma provided the opportunity
to learn the organizational goals and objectives, the various departments that
conduct critical functions, and the interrelation between them. Milma is observed
to be an organization that not only has an objective of working profitably but also
a socially responsible organization that cares for different sections of the society
viz: the milk producers, and the milk consumers.
Milma. "The goodness Kerala wakes up to" has a good image in the minds of
people. MILMA, Thiruvananthapuram dairy started its operation in 2001.
Milma has a major role in channelizing milk from rural areas to urban areas to
maximize the return to produce. The motto of Milma, "Your health is our
concern", has become synonymous with assured quality. The organization,
Milma has established different departments based on functions like
procurement, production, human resource, marketing, etc. It ensures the quality
of the product through established systems that are monitored by the quality
control department. Finally the project enabled understanding of an organization
and its objectives and how they function to achieve organisational objectives

44 | P a g e
 BIBLIOGRAPHY

BOOKS
 S.A Sherlekar(1995). Marketing Management. Himalaya
Publishing House
 Kothari C R. (2004). Research Methodology Second Edition.
New Age International(P) Ltd., New Delhi
Websites
 www.nddb.coop
 www.milma.com
 www.milmatrcmpu.com
.

45 | P a g e