SUMMER INTERNSHIP REPORT

ON
PRODUCTION AND QUALITY CONTROL
AT
BARAUNI DAIRY (DRMU)

SUBMITTED IN PARTIA; FULFILMENT OF THE REQUIREMENT ROR THE

AWARD’S OF THE DEGREE
OF
MASTER OF BUSINESS ADMINISTRATION (MBA)

Submitted by

MD TABISH IQBAL

22BAMMK280

UNDER THE SUPERVISION OF

MR. SUBHAS KUMAR

MR. TEJASSWI

DEPARTMENT OF BUSINESS ADMINISTRATION

ALIGARH MUSLIM UNIVERSITY
CENTRE MALAPPURAM
KERALA
 DECLARATION

I, hereby declare that this Summer Training Project report title “Production and
Quality control” undertaken at Barauni Dairy (SUDHA) is my original work and as
not been published or submitted for any degree, diploma or other similar titles
elsewhere. The data used in this project are authentic and reliable as per my
knowledge. I am held responsible for the veracity of such data.

This project has been undertaken for the purpose of partial fulfilment of the
requirements for the award of the degree of Master of Business Administration at
Aligarh Muslim University, centre Malappuram, Kerala.

Md Tabish Iqbal

22BAMMK280

[i]
 ACKNOWLEDGEMENT

First I would like to thank the Almighty God with his blessing. I would like to
express my special thanks of gratitude to our Respected Coordinator Dr. Lubna
Ansari, Faculty members Dr. Syed Ahmed Saad, Dr. Razi-Ur-Rahim, Dr. V K
Hamza and Dr. Jijo George, Dr. Muzina Ahmad and others who provide us the
golden opportunity to learn and experience the practical implications of operation
management through these Internship.

I would like to express my gratitude to my respectable supervisor, Mr. Tejasswi sir

and Mr. Subhas kumar sir Barauni Dairy (SUDHA, DRMU) for his continuous
support, inspiration and greatly appreciation to prepare this internship report on
“Production and quality control Management.” Preparing this report was a
valuable experience for me. It acts as a window to the real life practice.

I wish to express my sincere gratitude to my mentor Dr. Mohammad Yashik sir for
his expert guidance and continuous encouragement throughout Internship.
Finally, I would like to thank all others whose strong supports make me able to
complete this report.

[ii]
 EXECUTIVE SUMMARY

Bihar State Milk Co-operative Federation Ltd (Barauni Dairy) is Dairy

cooperative founded in 1983 as a state enterprise Bihar, India. It markets its
products as Sudha Dairy. Cooperation the entrepreneur facilitates the
procurement, processing, quality and marketing of dairy products. The
survey was conducted to know the demand for Sudha products Dairy
products and study the factors affecting the demand for Sudha dairy
products. Information was also collected from the customers' perspective
using a questionnaire from the merchant's point of view. Barauni Dairy
Barauni training was the main focus of the training Demand Analysis of
Sudha Milk Processing/Production and Quality.

[iii]
INTERNSHIP COMPLETION CERTIFICATE

[iv]
 TABLE OF CONTENTS
PAGE

CHAPTER 1 Introduction…………………..……………...….... 01-10

1.1 Company profile……………………………..……. 02

1.2 Union and district covered……………………...…. 03

1.3 Mission and vision of Sudha……………...……….. 03-04

1.4 Details of COMFED………………………………. 04

1.5 Milk production in India…………………….…….. 05

1.6 Products……………………………………...…….. 05

1.6.1 Milk………………………..…………………….… 06

1.6.2 Milk products……………………………………… 07-08

1.7 Important section……………………………..……. 09

1.8 Organisational structure…………………………… 10

1.9 Corporate focus………………………………...….. 10

CHAPTER 2 Production management……………………...…… 11-23

2.1 Production line……………………………...……… 12

2.2 Row milk collection……………………………...… 13-14

2.3 General term used in production process……….….. 14-16

2.4. Production of milk……………………………...….. 16

2.5. Production process of lassi…………………….…… 17-18

2.6 Production process of chamcham………………...... 18-19

2.7 Process flow diagram for ghee……………………... 19-20

2.8 Process flow diagram for dahi…………………...… 20-21

2.9 Process flow diagram for rasogulla………………… 21-22

2.10 Process flow diagram for gulab jamun…………..… 22

2.11 Process for making special rabdi……………...…… 23

[v]
 2.12 Process for making special paneer……………….… 23

CHAPTER 3 Quality control…………………………………….... 24-34

3. 1 FSSAI…………………………………………….... 25

3.2 Barauni dairy food safety policy…………………… 25

3.3 Platform tests……………………………………….. 26-27

3.4 Total fat analysis in milk………………………….... 27-28

3.5 Solids not fat testing……………………………....... 29

3.6 Procedure for detection of common 29-30

adulterants…….

3.7 Methylene blue dye reduction test (MBRT)………... 30-31

3.8 Tests on finished products…………………………... 31-32

3.9 Test on ghee………………………………………… 32-34

CHAPTER 4 Research methodology……………………………. 35-36

CHAPTER 5 Data analysis………………………………………. 37-42

CHAPTER 6 Discussion results & finding……………………… 43

CHAPTER 7 Conclusion & recommendations…………………. 44

Bibliography / Reference’s……………………….. 45

Appendices…………………………………………. 46

[vi]
 TABLE OF FIGURE & TABLE

S.NO Page

1 Fig-1.1: Barauni Dairy Barauni……………………..……... 02

2 Fig-1.5: Milk production and demand in India……………. 05

3 Fig-2: Daily demand of Sudha…………………………….. 12

4 Fig-2.2: Row milk collection………………………...…….. 13

5 Fig-2.4: Milk production unit………………………..…….. 16

6 Fig-3.4: Gerber method apparatus…………………….… 27

7 Fig-3.5: Standards of Sudha milk………………………….. 29

8 Fig-3.7 Grading of milk on MBR Test…………………….. 31

9 Table 5.1 Sudha Products demand………………………… 38

10 Table 5.2 Particular products demand………………..……. 39

11 Table 5.3 Sudha dairy products Problem………………….. 40

12 Table 5.4 Demand fulfilment……………………………… 41

13 Table 5.5 satisfaction of customer…………………….…… 42

[vii]
CHAPTER-1 INTRODUCTION:

1.1 COMPANY PROFILE

1.2 COMFED UNION AND DISTRICT COVERED
1.3 MISSION AND VISION OF SUDHA
1.4 DETAILS OF COMFED
1.5 MILK PRODUCTION IN INDIA
1.6 PRODUCTS
1.6.1 MILK
1.6.2 MILK PRODUCTS
1.7 IMPORTANT SECTION
1.8 ORGANISATIONAL STRUCTURE
1.9 CORPORATE FOCUS

[1]
 INTRODUCTION

1.1 COMPANY PROFILE:

Fig-1.1: Barauni Dairy Barauni

Bihar State Dairy Cooperative Federation Ltd. (COMFED) was established in 1983
in Bihar and Jharkhand (formerly Bihar) as an implementer of the "Annand Model"
of the OPERATION FLOOD program for dairy development. COMFED is a
national level cooperative organization with six district level member societies in the
state of Bihar. As of March 2011, COMFED had 9,775 Village Milk Societies (DCS)
affiliated to six Milk Societies in the state of Bihar with an average daily supply of
11.03 lakh kg of milk. About 5.53 lakh Farmers are currently members of village
milk cooperatives. Deshratna Dr. Rajendra Prasad Dugdh Utpadak Sahkari Sangh
Ltd. is the largest milk union in eastern India - industrially in a weak state. 6 May
1992 day when COMFED (Bihar State Federation of Dairy Cooperatives Ltd.)
handed over Barauni Dairy to the management of Barauni Dugdh Utpadak Sahkari
Sangh Ltd (previous name). The current area of operation of the Milk Union is
Begusarai, Khagaria, Lakhisarai and part of the Patna district

1.2 COMFED UNION AND DISTRICT COVERED

[2]
Association of milk producers at five district levels. Milk union-affiliated unions
covered eighteen districts until the end of the program in March 1997 (end of the
Eighth Plan). Another milk union was founded in 2008-09 and merged. The number
of union districts has now increased to 26. The various milk unions organizing the
DCS network in these regions are listed below:

Sl. No. Name of Milk Unions Area of District Covered

1. Vaishali Patliputra Milk Patna, Vaishali, Nalanda, Saran ,

Union (VPMU) Sheikhpura

2. Barauni Milk Union, Barauni Begusarai, Khagaria, Lakhisarai

Barauni (DRMU) and part of Patna District.

3. Tirhut Milk Union, Muzaffarpur, Sitamarhi, Sheohar, E.

Muzaffarpur Champaran, Siwan, Gopalganj & West
Champaran districts.

4. Mithila Milk Union, Samastipur, Darbhanga & Madhubani

Samastipur district.

5. Shahabad Milk Union, Bhojpur, Buxar, Kaimur and Rohtas

Ara districts.

6. Bhagalpur Milk Union, Bhagalpur, Munger, Banka and Jamui.

Bhagalpur

1.3 MISSION AND VISION OF SUDHA

MISSION:

To sustain market leadership in the production and marketing of a variety of liquid

milk and milk products with assured quality at an affordable price, covering all
market segments and to maintain the growth, prosperity and unity of all internal and
external customers.

 Honesty

[3]
  Quality
 Discipline
 Devoted team sprit
 Self-reliance
 Transparency

VISION:

Deshratna Dr. Rajendra Prasad Dugdh Utpadak Sahkari Sangh Ltd will provide more
cost & benefits to producers maintaining self-dependence and union will turn into
leading Union of Country maintaining quality at level and economical & social
development of producers.

1.4 DETAILS OF COMFED

Reg. Institution: Bihar State Milk Producers Cooperative Federation, Dairy

Development Complex, P.O - B.V College, Patna-800014 (Bihar). Marketing of
dairies and CF factory:

 Jamshedpur Dairy, Jamshedpur (Jharkhand)

 Ranchi Dairy, Ranchi, Jharkhand
 Cattle Feed Plant, Ranchi, Jharkhand
 Bokaro Dairy, Jharkhand
 Gaya Dairy, including Jahanabad CC
 Kosi Dairy Project, Purnia ( Araria, Katihar and Purnia)
 One dairy Plant of 4 lakh litre /day capacity at Bihar Sharif with 30 MT
powder productions and UHT milk production facilities.

The districts of East and West Singhum, Ranchi, Bokaro and Dhanbad, now in
Jharkhand, are under the direct control of the Milk Federation, which supplies milk
and milk products to the urban consumers of those cities. Procurement of milk has
been started only in Ranchi district.

1.5 MILK PRODUCTION IN INDIA:

[4]
India Continues the world's largest milk producer. Multiple the government initiated
measures to increase the productivity of animal husbandry, which caused an increase
in milk production significantly. Milk production 2019-20 and 2020-21 (provisional)
is 198.44 million tonnes and 209.96 million tons annual growth of 5.81%. Per
inhabitant availability of milk is about 427 grams per day 2020-2021 (Tentative).
Production of milk and corresponding annual growth (%) per for the year 2011-12 to
2020-21 (tentative) is given below:

Fig-1.5: Milk production and demand in India

1.6 PRODUCTS

Our products are available on the market under the brand name & Sudha". These
products are made keeping in mind the taste and preferences of the consumer. Our
main products are:

1.6.1 MILK:

[5]
Sudha Gold (Full Cream Milk)
 Available packaging - 500 ml
and 1 litter.
 Energy value - 87.00 (Kcal)
 Carbohydrates - 5.15 g,
Protein - 3.10 g
 Mineral - 0.79 g
 Cholesterol 0.002 g g, Fatty acid
- 0.002 g
 vitamin A – 5.2 mg
 FAT-6.0% (min) and SNF 9.0%
(min)
Cow Milk:
 Available packaging - 500 ml
and 1 litter
 Energy value - 63.30 (Kcal)
 Carbohydrates - 4.95 g
 Protein - 3.00 g Mineral - 0.70 g
 Cholesterol 0.012 g
 Fatty acid - 0.012 g
 Vitamin A - 4.9 mg
 FAT - 3.5% ( min )
 SNF 8.5% ( min )
1.6.2 MILK PRODUCTS:
Sudha Healthy (Toned Milk):
 Available packaging - 500 ml
and 1 litter
 Energy value - 58.80 (Kcal)
n  Carbohydrates - 4.95 g
 Protein - 3.00 g
 Mineral - 0.70 g
 Cholesterol 0.01 g
 Fatty acid - 0.008 g
 Vitamin A - 4.9 mg
 FAT-3.0% (minimum)
 SNF 8.5% ( min)
Sudha Shakti (Standard Milk):
 Available packaging - 500 ml
and 1 litter
 Energy value - 63.30 (Kcal)
 Carbohydrates - 4.95 g
 Protein - 3.00 g Mineral - 0.70 g
 Cholesterol 0.012 g
 Fatty acid - 0.012 g
 Vitamin A - 4.9 mg
 FAT - 3.5% ( min )
 SNF 8.5% ( min)
[6]
DAIRY WHITENER RASSOMALAI

 Available Pack Size : 1/2 Litre  Available Pack Size :

Pack available - 250 gm

SUDHA GULABJAMUN SUDHA CHUM-CHUM

 Available Pack Size: 100 gm, 250
gm, 500 gm, 10 kg jar, 5 kg jar, 1
kg tin, 500 gm tin.
 Nutritional information per 100
ml
 Energy value - 290.0 Kcal
 Energy from Fat – 47 Kcal
 Total Fat – 6.0 gm
 Saturated Fat – 3.0 gm
 Total Carbohydrate - 56.0gm
 Added Sugar – 46.9 gm
 Protein –3.0 gm
 Available Pack Size: 100g,
500g, and 500g tin, 1kg tin,
5kg jar, 10kg jar.
 Nutritional information per
100 gm
 Energy value – 349.73 Kcal
 Protein –8.74 gm
 Total Fat – 2.85 gm
 Total Carbohydrate -
71.05gm
 Sugar – 58.88 gm
 Calcium – 129.35 mg
 A Proprietary Food.
 Spongy, Soft, Tasty sweet.

SUDHA RASOGULLA SUDHA SPECIAL RABDI

 Pack Size– 100 gm, 250 gm, 500  Pack size; 8ogm,
gm, 10 kg jar, 5 kg jar, 1 kg tin, 100gm
500 gm tin.
 Nutritional information / 100 gm
 Energy value – 277.0 Kcal SUDHA PANEER
 Total Fat – 1.0 gm
 Pack size:
 Carbohydrate - 61.0gm
1oogm,200gm,500gm
 Added Sugar – 36.0 gm
 Protein – 6.0 gm

[7]
SUDHA DAHI

 Available Pack Size– 500 gmpouch,5 kg jar,

18 kg Jar , 16 Kg bucket, 2 Kg cup& 400 gm
cup
 Nutritional information per 100 gm
 Energy value – 70.3 Kcal
 Fat - 3.1 gm
 Cholesterol - 8.0 mg
 Total carbohydrate – 6.2 gm
 Protein - 4.4gm.
 Added sugar - 0 gm
 Calcium – 228 mg
 Phosphorous 197 mg
 Sodium- 76 mg
 Folic acid - 11.5 mcg
 Vitamin A - 65 mcg

1.7 IMPORTANT SECTION

[8]
MILK EVENT SECTION

The milk event line includes input of milk and other liquid milk products for farther
processing in a milk processing factory. The primary function is to exclude air,
measure the volume, pumping and cooling before storing and farther processing.

PROCESSING AND PACKING SECTION

Processing is the process of transubstantiating food particulars into a form that can be
used. It can cover the processing of raw accoutrements into food via different
physical and chemical processes. Conditioning covered in this process are cooking

Packaging also refers to the process of designing, assessing, and producing packages.
Packaging can be described as a coordinated system of preparing goods for transport,
warehousing, logistics, trade, and end use

MARKETING SECTION

The marketing portion of a business plan addresses how you'll get people to buy your
product or service in sufficient amounts to make your business profitable.

ADMINISTRATION SECTION

An executive department is a unit in an organisation that oversees all its diurnal

operations. This can include overseeing the organisation's fiscal operation, managing
its strategic planning, directing its budgeting operations, managing its legal affairs
and satisfying its mortal resource (HR) needs.

QUALITY CONTROL SECTION

Quality control (QC) is a process through which a business seeks to insure that
product quality is maintained or bettered. Quality control requires the company to
produce a terrain where operation and workers strive for perfection.

1.8 ORGANISATIONAL STRUCTURE:-

[9]
 COMPFED

Chairman (IAS)

Managing Director (IAS)

General Manager (Dairy Technologist)

Deputy General Manager Manager

Deputy Manager Assistant Manager

Technical Officer

& Milk Procurement Officer

Fodder Development Officer

Processing Marketing Employee

1.9 CORPORATE FOCUS

The company’s vision, its charge and objects are to emphasis on the quality of
product, process and services leading to the growth of the company with good
governance practices.

[10]
CHAPTER-2 PRODUCTION MANAGEMENT:

2.1 PRODUCTION LINE

2.2 ROW MILK COLLECTION

2.3 GENERAL TERM USED IN PRODUCTION PROCESS

2.4. PRODUCTION OF MILK

2.5. PRODUCTION PROCESS OF LASSI

2.6 PRODUCTION PROCESS OF CHAMCHAM

2.7 PROCESS FLOW DIAGRAM FOR GHEE

2.8 PROCESS FLOW DIAGRAM FOR DAHI

2.9 PROCESS FLOW DIAGRAM FOR RASOGULLA

2.10 PROCESS FLOW DIAGRAM FOR GULAB JAMUN

2.11 PROCESS FOR MAKING SPECIAL RABDI

2.12 PROCESS FOR MAKING SPECIAL PANEER

[11]
 PRODUCTION MANAGEMENT

Production management means the process of managing the company's activities to

produce the desired products and services. It involves planning, implementation and
operational management to transform raw materials into finished products and
services.

My role as to fulfil the demand

Fig-2: Daily demand of Sudha

2.1 PRODUCTION LINE;

A product line is a set of successional operations established in a plant where factors
are assembled to make a finished composition or where accoutrements are put
through a refining process to produce an end- product that's suitable for onward
consumption

Product lines offer a number of advantages to businesses, similar as

 This helps to reduce costs.

 Reduced labour costs.
 This eliminates the possibility of mortal error, performing in advanced quality
products.

[12]
  This allows businesses to meet client demands, as well as increase their gains.

2.2 ROW MILK COLLECTION

Milk collection is often the first activity of dairy farming groups. After the milk of
several group members is collected in a central location, the milk can be processed or
transported to processing centre’s or markets.

Fig-2.2: Raw milk collection

[13]
2.3 GENERAL TERM USED IN PRODUCTION PROCESS:

Kneading

Kneading is a process in the timber of chuck or dough, used to mix the constituents
and add strength to the final product.

Degrees Brix (symbol ° Bx)

Degrees Brix (symbol ° Bx) is a measure the dissolved solids in a liquid. It is

generally used to measure dissolved sugar content of a waterless result

Churing

The Churning is the process of shaking up. The churning of milk is shaking up of
milk to make adulation. Scientifically, it's nominated as centrifugation process.

Butter Melting Vat:

It is a vat with control temperature for melting the butter. It give homonymous
heating for avoiding the burning

Pasteurised Cream

Pasteurised Cream is made by hitting to about 70 ℃ for 10 twinkles raw milk by

centrifugal separation process in which certain bacteria are excluded. It's smooth in
texture and imparts a rich flavour to the food and also thickens it.

Ball formation

[14]
Making the small-small ball from chhena after kneading

Pasteurization:

Pasteurization is the process of

heating liquids or foods and then
quickly cooling them to kill
microbes that can accelerate
spoilage or cause disease. The milk
is heated at about 78±2℃ for 15-30
seconds, then cooled overnight and
stored. It also increases the life
expectancy.

Homogenisation

The milk is pressed with fine nozzles, which breaks the fat lumps evenly. This
prevents the cream from separating and rising to the surface, allowing for a more
even texture and flavour.

2.4. PRODUCTION OF MILK

The milk is sent through stainless steel pipes to large cold tanks, after which it is kept
at a maximum temperature of 5°C. The milk is transported in tanks to the dairy
within 48 hours, where it is pasteurized and homogenized.

[15]
Sudha Gold

Sudha Heldi

Sudha Sakti

Sudha Smart

Cow Milk

Fig-2.4- Milk production unit

2.5. PRODUCTION PROCESS OF LASSI:

In Lassi preparation method,

standardized milk (4-5% fat) is heated at
85 ± 2 ℃ for 5 minutes and cooled to 40
± 2 ℃ before adding the starter culture
(1-2%). The cultured milk is incubated
for 12-16 hours at a temperature of 25-28
℃, the solidified curd is broken by
reverse mixing, and the sugar syrup is

[16]
mixed, and then pasteurized cooled water is added after cooling to the temperature
and temperature; 5 ℃ The mixture is homogenized and packed.
Flow chart for mechanized production of lass is below.

Pasteurized milk

Standardization of milk
Fat / SNF (4-5% / 8.5-8.8%)

Heating of milk
At 85±2℃ for 5 minutes

Culture Cooling milk to

Addition 1-2% 40±2℃ inoculated & mix

Breaking of curd & mixing

Through circulation

Sugar syrup Addition of sugar syrup @

1:4 of finished product

Addition of pasteurized
Chilled water

Cooling to <5℃
Filling in pack size

Cold storage below 6℃

Marketing

[17]
2.6 PRODUCTION PROCESS OF CHAMCHAM

In manufacture of chamcham standardized milk having fat 2.5-3% and 8.-8.6%snf

heated at 85℃ and adding 1% citric acid for coagulation and chhena prepared. The
7-8 gm each ball prepared and cooking in sugar syrup and for 4 hours after that khoa
dust coating on the surface.

Flow chart for mechanized production of Chamcham is below

Standardized Milk
2.5-3% Fat and 8.4-8.6% SNF

Hating @ 85℃

Coagulation (1% Citric Acid Solution)

Filtration

Pressing

Chhena Preparation

Kneading Of Chhena

Ball Formation (7-8 Gm Each)

Sugar Syrup Cooking In Sugar Syrup (Brix-70%)

Transforming In Sugar Syrup 45% Brix

Holding For 4 Hours at Room Temp

Placed Required Quantity on S.Steel Net for Extra Syrup Removing

Coating Khoa Dust

[18]
 Placed Try and Fixed

Covering With Monobox Cartoon

Storage at Room Temperature

Dispatch

2.7 PROCESS FLOW DIAGRAM FOR GHEE

Pasteurized Cream

Churing removal of butter milk

White Butter in Trolleys

Butter Melting Vat

Ghee Kettle (105+3) C

Sampling and Test Transfer to Settling Storage Tank

Clarification

Ghee Filling Tank

Filling

Polypack Filling

Storage

Dispatch
2.8 PROCESS FLOW DIAGRAM FOR DAHI

[19]
In the typical process of manufacture of Dahi, pasteurized milk has been taken
having 4-5% Fat and 18.5-18.8% Snf & heated at 85+2 ℃ for 5 minutes culture
added, mixing and cooling to 40±2°C. Cup has been filled and transferred to cold
room.

Pasteurized Milk

Standardization Of Milk
(Fat/Snf: 4-5% /18.5-8.8%)

Heating Of Milk at 85+2 ℃ for 5 Minutes

Cooling Milk to 40±2°C Inoculate & Mix Culture Addition 1-2%

Filling In Jar/Cup

Transfer to Incubation Room Maintained At 42±2°C for 4-5 Hours

Transfer Crates to Cod Storage Maintained At <5 C

Achieving 0.6-0.7%Acidity

Dispatch

2.9 PROCESS FLOW DIAGRAM FOR RASOGULLA

[20]
 Standardized Milk (2.5- 3.0 % fat and 8.4-8.6 SNF)

Heating @ 85°C

Coagulation (1% Citric Acid Solution)

Filtration

Processing

Chhena preparation

Kneading of Chhena

Ball formation (7 gm each)

Coating in sugar syrup

Transforming in sugar syrup 45% Brix

Holding for 6-8 hours at room Temp

Cooling/Packing/Sealing

Storage/Dispatch

2.10 PROCESS FLOW DIAGRAM FOR GULAB JAMUN:

Taking Chhena, Khoa, White flour (Maida)

(20kg Chhena, 16kg Khoa, 4kg Maida)

Add cardamom and soda Mixing/Kneading

[21]
 Ball formation

Ghee Frying/ cooking

Dipping in syrup sugar syrup (50-55%)

Holding for syrup

Absorption (6-8hours)

Filling in cup/ tin jar

Steriliser for tin pack Capping/ shrink wrap/ sealing with aluminium foil

Storage under refrigerated condition

Dispatch

2.11 PROCESS FOR MAKING SPECIAL RABDI:

Firstly cleaning the pan taking 500 litre of pasteurized milk and boiling at 90±5℃
for 40 minutes. Make a solution of 1700gm water with 375 gm citric acid for
coagulant and through drop mixing in the boiled milk. Taking 20 litre water, 6kg
desiccated coconut powder, 6kg cornflour, make a paste and mixed. Add 60 kg
sugar, add yellow colour before 5 minutes to complete the rabdi.

Filling of rabdi paste in cup, packaging, storing in cooled room and dispatch to
market.

2.12 PROCESS FOR MAKING SPECIAL PANEER

[22]
Standardized milk (4.5% fat/8.5% snf) at 4°c

Heating 90°c for 10 min.

Add coagulant (2% solution of citric acid)

Mixing

Hydraulic pressing

Cooling in pasteurized chilled water at 4°c

Cutting/ packing

Dispatch

[23]
CHAPTER-3 QUALITY CONTROL:

3.1 FSSAI
3.2 BARAUNI DAIRY FOOD SAFETY POLICY
3.3 PLATFORM TESTS
3.4 TOTAL FAT ANALYSIS IN MILK
3.5 SOLIDS NOT FAT TESTING
3.6 PROCEDURE FOR DETECTION OF COMMON
ADULTERANTS
3.7 MBR TEST
3.8 TESTS ON FINISHED PRODUCTS
3.9 TEST ON GHEE

[24]
 QUALITY CONTROL

Quality control (QC) is the process by which a company attempts to ensure that
product quality is maintained or improved. Quality control involves testing items to
ensure they meet final product specifications. The key steps in quality control are to
establish quality standards, create control plans, implement control measures,
monitor results and implement corrective actions to ensure continuous operation.

3.1 THE FOOD SAFETY AND STANDARDS AUTHORITY OF

INDIA (FSSAI)
It was established under the Food Safety and Standards Act 2006. FSSAI was
established to define scientific standards for food and to regulate its production,
storage, distribution, sale and import to ensure availability of safe and healthy food to
the people Consumption.

3.2 BARAUNI DAIRY FOOD SAFETY POLICY:

 We, the management and staff of Barauni dairy, promise to provide

safe and nutritious Sudha brand milk and milk products to all our
valued customers.
 We are truly committed to excellence in meeting the expectations and
needs of our customers.
 The needs of our clients and customers drive us to continuously
improve our processes and systems. We provide fresh and natural
milk from expensive dairy herds and offer affordable processing of
milk and milk products in the most hygienic environment.
 Providing education, training and awareness to our farmers,
processors and consumers. Complies with all mandatory regulations
and requirements under the Food Safety and Standards Act 2006.
 Providing safe and nutritious milk and milk products at reasonable
and competitive prices.

[25]
3.3 PLATFORM TESTS

APPEARANCE:
This is physically check for milk quality. In this we see the milk with necked eye to
insure that there is no floating matter, no abnormal in color and no twisted fat on the
milk sample.

SMELL (ODOUR):
It is determine in a second with smell sensory. When lid of each jar is removed then
nose sense smell and decide to accept / reject milk.

TEMPERATURE:
By thermometer we check the temperature of milk sample if the temperature of milk
sample is very high it will reject. On the basis of temperature reject / accept the milk
sample. The temperate 5℃ or lower is acceptable

SEDIMENT:
Sediment test ensure that there is no floating material in the milk sample. Low
sediment is acceptable. It show the purity of milk at floor label test. A good quality
milk has no any dirt and a poor quality has dark spot.

CLOT ON BOILING (C.O.B) TEST:

This test is quickly to ensure

the good quality. In this test
take a spoon of sample in test
tube and heat on the candle
when it coagulated or
precipitate happened that
sample of milk is not good
quality and it must be rejected.

[26]
ACIDITY TEST:

Procedure

1. Thoroughly mix the sample.

2. Take 10 ml of sample.
3. Add few drops of distilled water.
4. Add phenolphthalein indicator 3-4 drops.
5. Titrate with 0.1N NaOH until pink
colour not appearance
6. Note the burette reading.

3.4 TOTAL FAT ANALYSIS IN MILK:

 USING THE GERBER METHOD:

The Gerber method is a traditional, primary chemical test used to determine the fat
content of milk. Now a days Gerber method is used to cross check of fat reading by
the electro metre reading.

Fig-3.4: Gerber method apparatus

[27]
PROCEDURE:

1. Take clean and dry butyrometre.

2. Take 10 millilitre sulphuric acid in butyrometre.
3. Take 10.75 ml of milk sample and mixed in butyrometre.
4. Add 1 ml amyl alcohol
5. Add few drop of water to adjust level.
6. Place the butyrometre in centrifuge and spin for 5 mint at 1100 rpm.
7. Remove butyrometre and take the reading of fat.

 USING ELECTRONIC MILK TESTER:

It is considered as main tool to measure milk fat. The percentage of fat content is
displayed quickly and accurately on the digital display. Several thousand small/large
dairies and village milk collection centres use it.

PROCEDURE PARTICULARS RANGE OF

FAT
1. Mix the milk sample carefully
2. Place the sample under the milk intake.
COW MILK <5.5
3. Press the MILK-IN button
4. Press the MIX-OUT button. BUFFALO 5.5-8.88 OR
5. Raise and lower the handle 3 times.
MILK ABOVE

Reading is noted.

[28]
3.5 SOLIDS NOT FAT TESTING:

SNF, that is solids not fat, is the nutritious part of milk that is not milk fat and water.
It consists of proteins, carbohydrates (mainly lactose) and minerals (including
calcium and phosphorus).
When SNF is combined with milk fat, it is called total solids.
SNF= (0.25*LR) + (0.22*fat %) +0.72
TS= Fat%+SNF
Standards of Sudha milk

PARTICULARS % FAT %SNF

Skim milk 0.1 max 8.7 min

Double toned milk (min) 1.5 9.0

Toned milk(min) 3.0 8.5

Standard milk (min) 4.5 8.5

Full cream milk (min) 6.0 9.0

Fig-3.5: Standards of Sudha milk

3.6 PROCEDURE FOR DETECTION OF COMMON

ADULTERANTS:

Other additives such as urea, starch, glucose, formalin and lye are used as
decomposers. These crumbles are used to increase the thickness and viscosity of milk
and keep it longer. The study claims that consumption of milk together with
detergents is dangerous for health.

 CANE SUGAR

Take 10 ml milk in test tube

Add 1 ml Conc. HCl and mix

Add 1gm resorcinol powder and mix thoroughly

Heat gently for 5 mint

Read colour confirm presence of sugar

[29]
  STARCH

Take 3ml milk in test tube

Boil, cool and then add 1 drop 1%iodine solution

Blue or bluish violet colour confirm presence of starch

 UREA

Take 10 ml milk in test tube

Add 1 gm soybean powder

Mix well

Ph. > 8.0, presence of urea

3.7 METHYLENE BLUE DYE REDUCTION TEST (MBRT):

This test is commonly known as the MBRT test. It is a rapid method for assessing the
microbiological quality of raw and pasteurized milk. MBRT determines the number
and diversity of bacteria in milk sample. In this experiment, methylene blue, which is
colour sensitive to oxygen concentration, is added to the milk. The methylene blue
indicator is blue in the oxidized state and white in the reduced state. The more
bacteria there are, the faster the reduction.
Procedure
1. Take 10 ml of milk sample in a sterile test tube.
2. Add 1 mL of MBRT (dye concentration 0.005%).
3. Close the tube with a sterilized rubber/cotton plug.
4. Place on a rack immersed in a serological water bath at 37 ± 1 °C.
5. Note the time it takes to remove the paint.

[30]
Grading of raw milk based on MBRT:

This MBRT test can be used to classify milk, it is very useful to the milk processor in
decisions about the further processing of the milk. BIS 1479 (Part 3), 1977 give the
criteria for grading raw milk based on MBRT test:

5 hrs and above Very good

3 to 4 hrs Good

1 to 2 hrs Fair

Less than ½ hrs Poor

Table-3.7: Grading of raw milk

3.8 TESTS ON FINISHED PRODUCTS:

SENSORY EVALUATION

The smell, taste, texture, taste, appearance, colour, etc. of the finished product.

DETERMINATION OF MOISTURE

Determining the mass loss of a given material upon drying under certain conditions
provides a measure of the moisture content of the material.

1. Pastel and mortar

2. Electric oven - well ventilated and thermostatically controlled to maintain the
temperature between 130-1330C.
3. Desiccants - contains an effective desiccant.

[31]
Procedure

The test sample mixed and grinding to obtained neither too course nor too fine. The
particle should be passed through 1.0 mm sieve. Take 5 gm of sample in a dish. The
dish is placed in oven for 2 hours at 1300℃. Take out dish from oven after 2 hours
and weighted.

Calculation:

Moisture content= (W1-W2)/W1-W

Where,

W1= weight in gram of the dish with material before drying.

W2=weight in gram of the dish with the material after drying.

W=weight in gram of empty dish.

3.9 TEST ON GHEE:

DETERMINATION OF FREE FATTY ACID:

Principle the acid value of ghee is defined as the number of mg of potassium

hydroxide needed to neutralize the free adipose acids in 1 gram of the sample. The
result is frequently expressed as the chance of the free adipose acids (FFA).

 Burette 25 ml capacity
 Standard NaOH result0.1 N
 Ethyl alcohol
 Phenolphthalein index

Procedure

 Take 50 ml alcohol in a flask.

 Add 1 ml indicator 0.1N NaOH
 Dissolved 5 to 10 m of ghee in flask.

[32]
  After boiling it for 15 mint titrate it against indicator
 Until the pink colour attained for min 15 sec.
 Note the amount of indicator used.

Results

Acid value of ghee= volume of indicator used in ml*5.61/weight of sample use

FFA as oleic acid=Acid value/2 (<0.5, if >3 means poor quality)

RM VALUE:

Overall, R.M. the value of cow is 25 and buffalo is 1.5. R.M. value is the time
required for ghee to solidify at room temperature. The smaller the R.M. value, the
higher the quality of the ghee.

Procedure:

1. Take 5.5 ml / 5 g of ghee in a RM flask

2. Add 2 ml of 50% sodium hydroxide solution

3. Add 20 grams of glycerol

4. Heat the bottle with a direct flame over a burner while shaking until the liquid
becomes completely clear

5. Now slowly add 93ml of boiled distilled water to the RM bottle

6. Add 50 ml of dilute 50% sulphuric acid

7. Insert glass beads with a diameter of 1.5-2 mm

8. Attach the RM board to the three finger clips of the retro stand base

9. Attach the still to the RM flask and ignite the burner

[33]
 10. Evaporation begins, passes through the condenser and collects it in the sugar
bottle. Continue the process until 110 ml of solution is collected in the sugar
bottle

11. Keep the distilled sugar bottle solution in the refrigerator for 15 minutes.

12. Take 100 ml of the filtered distilled solution and place it in an Erlenmeyer
flask

13. Add 15 drops of phenolphthalein to the Erlenmeyer flask

14. Now titrate with N/10 sodium hydroxide

15. Colour turns pink Note the reading

Now multiply by 1.1 for sodium hydroxide consumption. The resulting reading
shows the RM value (good quality ghee RM value range 28.5-32)

PARTICULARS RM VALUE

GHEE 22-34

[34]
 CHAPTER-4

RESEARCH METHODOLOGY

RESEARCH PROBLEM

The research problem of this study essentially revolves around demand analysis of
milk and milk products in the dairy industry. In other words the research problem is
demand optimization in the dairy industry and the supply arrangement meets future
domestic needs and will remain so competitive in the world market. This study
sought to find real events and analyse their repair mechanism accordingly to create
win-win processes for all stakeholders in the dairy industry chain

DATA COLLECTION TECHNIQUES:

Data collection is a term used to describe the process of data preparation and
collection. The purpose of data collection is to obtain information to solve a research
problem. Main data sources: There were 5 questions in the questionnaire.

PRIMARY DATA:

[35]
Primary data was collected using a structured questionnaire designed for retailers.
The researcher interviewed the respondents personally to increase the accuracy of the
data.

SECONDARY DATA SOURCES:

Secondary data was collected through various websites, journals, newspapers,

scientific journals etc. For the study carried out, information was collected from the
point of view of the retailers through a questionnaire aimed at finding out their
perception of the company, which allows to determine the demand for the products
and the factors influencing it. . After analysing the data, we found out that customers
are satisfied with the product quality of Sudha milk products and Sudha milk
products.

Population - all retail shops in the Begusarai area,

Sample taken - 25 retail shop owners.

Data collection tool - Questionnaire

Types of study-Descriptive

Data Analysis Tool - Excel and Pie Chart

[36]
CHAPTER-5 DATA ANALAYSIS
[37]
 TABLE 5.1 SUDHA PRODUCTS DEMAND

TABLE 5.2 PARTICULAR PRODUCTS DEMAND

TABLE 5.3 SUDHA DAIRY PRODUCTS PROBLEM

TABLE 5.4 DEMAND FULFILMENT

TABLE 5.5 SATISFACTION OF CUSTOMER

DATA ANALYSIS

Objective: To find the demand of Sudha product and problem related to Sudha
products.

Table 5.1 Which company's products are more in demand?

Response No of respondent

Amul 5

[38]
 Sudha 18

Amrit 2

Demand of campany

8%
20%

Amul
72%

Sudha

Amrit

Above table and graph shows that Sudha demand is higher in the market 72%, Amul
demand is 16%, and Amrit is demand 8%.

Table 5.2 What products do you sell?

Response No of respondent

Milk 11

Ghee 1

Rasogolla 3

Paneer 2

[39]
 Curd 7

All above 1

Particular product's sell demand

4%

28% Milk
44%
Ghee

8% Rasogolla
12% 4% Paneer

Curd

All above

The above table and graph shows that 44% retailers sell Milk, 8% Paneer, 28% Curd,
12% Rasogolla and 4% retailers sell Ghee and 4% all products.

[40]
Table 5.3 Problem related to Sudha dairy products?

Response No of
respondent

Poor packaging 5

Irregular supply 7

Quality of products 2

No problem 11

Problem in Sudha product's

20%

44%

Poor packaging
28%

8% Irregular supply

Quality of products

No problem

[41]
The above table and graph show that 8% of retailers have product quality problems,
28% of retailers complain about irregular product delivery, while 20% of retailers
have poor packaging problems and 44% of retailers have no problem.

[42]
Table 5.4 Does Sudha fulfil the demand as per your expectation?

Response No of respondent

Highly satisfied 5

Satisfied 7

Natural 9

Dissatisfied 3

Highly dissatisfied 1

Demand fulfilment

4%
12% 20%

Highly satisfied

Satisfied
36% 28%
Natural

Dissatisfied

Highly dissatisfied

The above tables and graphs show that 20% of the dealers are highly satisfied, 28%
of the dealers are satisfied, 36% are neutral, 12% are not satisfied, 4% are not highly
satisfied with the demand fulfilment of the company’s Products.

[43]
Table 5.5 Is your customer satisfied with Sudha milk and its products?

Response No of respondent

Yes 22

No 3

Customer satisfaction

12%

88%

Yes No

The above chart and table shows that 88% customers are satisfied with Sudha milk
and milk products while 12% customers are not satisfied with Sudha milk and milk
products.

[44]
 CHAPTER-6

DISCUSSION RESULTS &

FINDING
 Sudha milk captured most of the processed milk market share in Begusarai.
 Retailers had problems with poor packaging in 20%, irregular delivery in
28%, product quality in 8% and 44% had no problems.
 The company has a very good supply chain, but it needs to be managed
effectively as retailers have sometimes complained about delays in milk
delivery.
 Sudha has strong brand equity and strong market presence.
 Among the competitors, sales of Sudha's milk and milk products are very
high and most of the customers prefer Sudha's product to others.
 Demand for Sudha milk and milk products is very high compared to others
due to many reasons like: good supply chain, customer satisfaction.
 There is a big communication gap between the retailer and organization.
 Advertisement is not that high as compare to other.
 Training is not provide for every human resource.
 Sometime bad quality material mixed with good quality material in definite
proportion.

[45]
 CHAPTER-7

CONCLUSION & RECOMMENDATIONS

In conclusion, Sudha's production and quality report highlights several important

pieces of information about our production processes and product quality. We have
seen continuous improvements in manufacturing efficiency resulting in increased
production and reduced lead times. This in turn had a positive impact on our
operating costs and overall profitability.

In addition, the report demonstrates our commitment to maintaining a high level of

quality throughout the production process. Our quality control measures have
ensured that our products consistently meet or exceed industry standards, which has
improved customer satisfaction and retention. However, there are areas that require
additional attention. It is important to continue to monitor and correct possible
deviations from quality standards to avoid potential problems in the future. In
addition, by investing in technology and training of our personnel, production
efficiency and product quality can be further increased.

Recommendations

As on my internship I can suggest some recommendation to Sudha dairy which are

following

 Company should improve their packaging process.

 There should be monitoring panel for complain resolution.
 Quality should be maintain at any cost.
 Training should be provide for every new workman force.
 Company should provide safety guiding panel
 The supply chain also to be improve
 Company should increase the production and supply of flavoured milk.
 Company should provide technical training for their employees.
 Company should provide easy way to take membership of retailer.
 Established quality assurance team during whole process of production.

[46]
 BIBLOGRAPHY /REFERANCES
 www.comfed.com
 Processing Technologies for Milk and Milk Products-Ashok Kumar Agarwal
and Megh R. Goyal.
 www.sudha.com
 https://dahd.nic.in/
 http://www.sudhadrmu.com/
 https://www.patnadairy.org/
 www.google.com
 www.dairyasia.org
 www.linkedin.com
 www.dairy.com
 www.fssai.com

[47]
 APPENDICES

Questionaries’ for retailer

[48]