CORPORATE PROFILE

MYSURU DISTRICT MILK UNION LTD.,

INTRODUCTION:

Mysore Dairy with the capacity of 10 TLPD was started in the year 1965 under the control of
the Department of Animal Husbandry and Veterinary Services of Karnataka State, which was
transferred to Karnataka Dairy Development Corporation in the year 1974. The capacity was
expanded to 60 TLPD in 1980 under the scheme operation flood and transferred to the
Karnataka Milk Federation in 1984.

As per the Government policy the Dairy and its Chilling Centers were handed over to Mysore
Milk Union on 01.06.1987. The capacity was expanded to 100 TLPD under the Operation
Flood II and further expanded to 180 TLPD under Perspective Plan I Programme.

Later capacity was expanded to 300 TLPD.Consequent to the bifurcation of Mysore District
into Mysore and Chamarajanagar Districts, this Union is renamed as Mysore-Chamarajanagar
District Coop Milk Producers Societies Union Ltd. Later from April 2015 Bifurcation of
Mysore-Chamarajanagar distict milk union as Mysore milk union and Chamarajanagar milk
union.The new Mega dairy plant is installed with capacity 6 LLPD expandable to 8 LLPD at
Alanahally Mysore
HISTORY:
 Under the World Bank aided Karnataka Dairy Development Projects, the activities on
Dairy Development were taken up in the year 1975.
 The Mysore District Co-operative Milk Producers Societies Union Ltd was registered
on 23.11.1976, having the jurisdiction extended to the entire Mysore District and Five
Taluks of Mandya District.
 The Union undertook the work of organization of Milk Co-operatives in ‘AMUL
Pattern’ with the main objective of socio-economic reformation of the farmers in the
rural areas through Dairying as main subsidiary occupation.
 Later the Union was bifurcated into Mysore and Mandya District Co-Operative Milk
Producers Societies Union Ltd from 01.04.1987.
 Consequent to the bifurcation of Mysore District into Mysore and Chamarajanagar
Districts, this Union is renamed as Mysore-Chamarajanagar District Coop Milk
Producers Societies Union Ltd.
VISION, MISSION & OBJECTIVES:

VISION:
Providing assured and remunerative market for all the milk produced by the farmer
members. Providing hygienic milk to urban consumers. To facilitate rural development by
providing opportunities for self- employment along with providing opportunity for steady
Income at village level.

MISSION:
 Mysore Milk Union is committed to socio economic development of its member milk
producers by adopting advanced technology to make dairying a profitable business by
the dedicated workmanship to provide best services to its members and consumers
thereby achieving the best position in the country.
 Always produce pure, safe & high-quality milk products under best hygienic
conditions. Provide training to dairy farmers for maintain hygienic conditions &
produce pure, safe & natural quality of milk.

OBJECTIVES:
• To facilitate rural development by providing opportunities for self- employment along with
providing opportunity for steady Income at village level.

• First Aid facility at the Society level.

• Emergency visits to treat the animals on a nominal fee to be collected from the producers.

• Cross breeding facility through Artificial Insemination services at the farmers door step.

• Technical guidance and supply of root slips/seeds for Fodder cultivation by the members of
the Co-operative Societies

• Effective supervision/extension services through field executives of the Union.

• Organising exclusive women dairy co-operatives.

• Implementing STEP program through Govt. Of India Project.

• Providing assured and remunerative market for all the milk produced by the farmer
members.

• Providing hygienic milk to urban consumers.

MANAGEMENT TEAM AND ORGANIZATION STRUCTURE:

BOARD OF DIRECTORS:

Name Profile Photo Designation

P M Prasanna President

A T Somashekar Director

K G Mahesh Director

K Eregowda Director

K S Kumar Director

C Om Prakash Director
Name Profile Photo Designation

K Uma Shankar Director

Smt.Drakashayini Director

Smt. Leela Director

Smt. B Neelambike
Director
Mahesh

Smt. A Shivagami Director

H D Rajendra Director

B N Sadananda Director
Name Profile Photo Designation

R Chaluvaraj Director

S C Ashok Nominated Director

Joint Registrar of Cooperative

Dr. Umesha G
Society, Mysore Region

Dr. Madappa DDAH

Smt. Rajani Tripati NDDB Representative

KMF Representative/Director
M T Kulkarni
Marketing

Managing Director , MYMUL,

B.N Vijay Kumar
Mysore
ORGANISATION STRUCTURE:

PRODUCTS AND PROCESSES:

Product Image Quantity Available in

Nandini Toned Milk 500 ml, 1 litre

Nandini Homogenized Toned Milk 250 ml, 500 ml

 Product Image Quantity Available in

Nandini Homogenized Cow Milk 500 ml

Nandini Curd 200 grams, 500 grams

Nandini spiced Buttermilk 200 ml

Nandini Shubam Milk 500 ml

Nandini Sweet Lassi 200 ml

Nandini Ghee 200 ml, 500 ml, 1 litre, 15 kg

Nandini Peda 100 grams, 250 grams

 Product Image Quantity Available in

25 grams, 100 grams, 250 grams

Mysore Pak

Product Image Quantity Available in

Cashew Burfy 100 grams, 250 grams

Paneer 200 grams, 1 kg

Khova 200 grams

Bite 25 grams

Nandini Peda Kesar 250 grams

Badam Powder 10 grams, 200 grams, 500 grams

 Product Image Quantity Available in

Jamoon Mix 200 grams

T Butter Salted 10 grams, 100 grams, 200 grams, 500 grams

SMP 200 grams, 500 grams, 1 kg

Flavour Milk 200 ml

Product Image Quantity Available in

Slim Milk 500 ml

Good Life Milk 500 ml

Nandini Chocolates
Processing and Production Activities

The production process is completely automated. Various production ,processing and

testing machinaries are utilized to inorder to provide qualified product.
The Raw Milk Reception Dock (RMRD) is the primary intake point of liquid milk
entry in dairies/chilling centres. It is specifically meant for the reception of milk
brought in cans from village milk collection centres located over a wide area.
Many tests are made which is used to determine milk quality are
somatic cell count (SCC), standard plate counts (SPC), preliminary incubation counts
(PIC), lab pasteurized counts (LPC), and coliform counts and 10 more laboratory tests
are made before sending the milk to the production.
The milk is chilled at 4 degree Celcius.
Pasteurization of milk takes place which requires temperatures of about 63 °C
(145 °F) maintained for 30 minutes or, alternatively, heating to a higher
temperature, 72 °C (162 °F), and holding for 15 seconds (and yet higher
temperatures for shorter periods of time)