CHAPTER 1

1
1.0 INTRODUCTION ABOUT THE INTERNSHIP

The summer internship program(SIP) forms vital constituent as well as engineering/technical

education institutions .Its aim is to broaden the student’s perception by providing an exposure to
actual and real life organizational and environmental situations. It is an attempt to bridge the gap
between the academic institution and the corporate world. The SIP, which would be a replication
of real work environment, requires the student intern to feel the harshness and rigor of
professional environment, both in form and in substance. In the process, it provides an
opportunity for the student interns to satisfy their inquisitiveness about corporate world, provides
exposure to technical skills by being in constant interaction with the professionals of other
organizations. Positioned between the first and second years, the program is the most effective
aid in enabling the students to relate management theory and practice.

SIP is a distinctive opportunity provided to the student intern to get exposed to corporate culture,
professional experience and putting the theoretical concepts learnt in the classroom for
developing managerial skills along with others skills. The venture of the student intern during
this period is to optimize his/her learning and convert the SIP opportunity into placement
opportunity through dedication, commitment and hard work. This requires discipline, position
attitude, focused approach and inquisitiveness to earn.

Every year lot many companies recruit a number of summer interns in different divisions to work
with them on live business projects in a variety of functions. Each intern works closely with
his/her guide on clearly defined project deliverables that are assessed at the end of the summer
training. All project interns make presentations to the leadership team of the division they are
working with. Assessments by the guide as well as the leadership team form the end of the
internship. The summer internship program provides companies an effective way of viewing the
interns as prospective employees while enabling the interns to understand the company of doing
things and judge their fit in the company.

2
1.1 OBJECTIVES

 Identify highly qualified individuals who are interested in pursuing full-time

careers with Amoco.
 Emphasize the identification on minority intern candidates in conjunction
with corporate and department hiring goals. Target should be at least 40-
50% minority.
 Provide the interns with valuable Human Resource experience and an
enjoyable atmosphere so that they will be good spokespersons for Amoco
when they return to campus.
 Sell the interns on the benefits of a professional career in industry with
Amoco so that a full-time offer, if extended, will likely be accepted.
 Obtain good performance from the interns (both quantitative and qualitative)
in order to increase the productivity of the entire work group during the
internship period.

Hiring goals

 Summer in term goals by school will be communicated to recruiters by the HR

Recruiting committee during February. Hiring goals will be based on available
assignment and estimated full-time employee requirement for the subsequent
year. See Appendix B for a list of summer interns.
 Interns for fall and winter/spring periods (normally more difficult to find) can
be arranged by recruiters as candidates are identified.

Identifying candidates

 Campus recruiters are responsible for setting up interview schedules to

screen candidates for internship positions.
 Whenever possible, closed schedules should be arranged from
resume/data sheets submitted by students.
 Top intern candidates should also be identify through faculty on
campus.

3
.

CHAPTER 2

4
2.0 PROFILE OF THE INDUSTRY/ORANISATION

Introduction:

Milk is nutrient rich food that provides a large number of nutrients relative to the calories
consumed milk is delicious as a beverage and can be used as a base for other drink such as hot
chocolate.

The milk of domesticated animals is also an important food source for humans. Most
milk consumed in Western countries is from cows; other important sources include sheep, goats,
water buffalo, and camels. Milk is essentially an emulsion of fat and protein in water, along with
dissolved sugar, minerals (including calcium and phosphorus), and vitamins, particularly vitamin
B complex. Commercially processed cow's milk is commonly enriched with vitamins A and D.

Many countries require pasteurization to protect against naturally occurring and

artificially introduced microorganisms. Cooling further prevents spoilage (souring and curdling).
Fat from whole milk (about 3.5% fat content) can be removed in a separator to produce cream
and leave low-fat milk (1–2% fat) or skim milk (0.5% fat). Milk is usually homogenized, forced
under high pressure through small openings to distribute the fat evenly. It may also be
condensed, evaporated, or dehydrated for preservation and ease of transport. Other dairy
products include butter, yogurt.

FAO (food and agricultural organization) announced June 1 as world milk day. It gives to
children to promote the growth of their muscles, bones, teeth, and brain.

Pediatricians &nutritionist agree that the balanced with a proportion of the necessary
carbohydrate, & proteins, moreover , the high content of vitamin D in milk is key component to
milk bone structure, bone recovery and bone health. In addition maintain the health of the teeth.

5
 INDUSTRY PROFILE

The dairy development was established in 1958 in Tamilnadu. The administrative and
statuary controls over all the milk cooperatives in the state were transferred to the dairy
development department on 1.8.1965. The commissioner for milk production and dairy
development was made as the functional register under the Tamilnadu cooperative societies act.
With the adoption of “anand pattern” in the state of Tamilnadu. Tamilnadu Co-operative Milk
Producers’ Federation limited was registered in the state of 1st February 1981.

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

processing, packing and sale of milk to the consumer etc., hitherto dealt with by the Tamilnadu
dairy development cooperation limited, were transferred to the newly registered Tamilnadu Co-
operative Milk Producers’ Federation Limited, popularly known as “Aavin”.

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

1981. Federation is procuring, processing and marketing of milk and milk products federation
has implemented the dairy development activities under operation flood programmed with a
financial and technical assistance of national dairy development board. Chennai metro is having
four dairies. Milk procurement, processing and distribution are being attended by the district
unions in the respective areas.

In the wake of liberalization policy, private dairies have also entered into the field of the
honorable Chief Minister of Tamilnadu high priority has been given for improving the
performance of milk co-operatives by adopting a symmetric approach in and proper strategy in
milk co-operatives. Significant achievement has been made by milk producers’ cooperative
societies, unions and federation in the state of Tamilnadu. The cattle population in India is
approximately 15% of total cattle population in the world. India stood no.1 position in milk
production.

6
 INDUSTRY SCENARIO IN WORLD

The annual world trade in milk products amounts to 33 million tones, valued at US 10 billion.
Barely 6 to 7% of the world milk production is traded internationally. The bulk of the world
dairy trade is in cheese, butter and powders. A growing shift towards cheese is expected in the
near future. Two dynamic products with a substantial projected growth in the coming years are
yoghurt and dessert.

The international dairy trade is dominated by four players-EU, New Zealand, Australia
and USA – which together account for 85% of all exports. New Zealand and Australia export as
much as 80 and 50% of their milk production respectively. The Asia-pacific region has been
and will remain a net milk production importer in the foreseeable future. It accounts for the bulk
of milk powder imports and half of the imports of condensed and evaporated milk. In contrast,
most cheese imports go from developing countries to developed countries such as Japan and the
United States.

The dairy industry is regulated in most countries through various ways. Imports are
commonly restricted, and exports frequently subsidized. High dairy price supports in many
countries are put in place to stimulate production to the extent that subsidies for exports are
necessitated to maintain domestic dairy programs.

In the United Kingdom, all the milk produced by farmers is procured by the
cooperatives. Private dairies are required to buy their milk requirement from cooperatives. New
Zealand has no private sector dairy plants. As many as 90 per cent of the diary sector in
Denmark, Netherlands and Sweden are in the cooperative sector. In the United States, 70 per
cent of the dairy industry is cooperative. Dairy programs are subject to more government
participation or regulation than most other domestic agricultural industries in the USA. The
competitive advantages of the Indian dairy Indian dairy industry are then considered to be
substantial. With substantial and continued investment in building up milk production, Indian
can emerge as a major exporter of dairy products and technologies in the next few decades.

7
 INDUSTRY SCENARIO IN INDIA

India has one of the largest livestock populations in the world. Fifty percent of
buffaloes and twenty percent of the cattle in the world are found in India, most of which are milk
cows and buffaloes. Dairy development in India has been acknowledging the world over as one
of modern India’s most successful developmental program. India is the largest milk producing
country in the world. Today, India is the oyster of the global dairy industry. It offers
opportunities galore to entrepreneurs worldwide, who wish to capitalize on one of the world’s
largest and fastest growing markets for milk and milk products. A bagful of pearls awaits the
international dairy processor in India. The Indian dairy industry is rapidly growing, trying to
keep pace with the galloping progress around the world. As he expands his overseas operations
to India many profitable options await him. He may transfer technology, sign joint ventures or
use India as a sourcing center for regional exports. The liberalization of the Indian economy
beckons to MNSs and foreign investors alike.

India’s dairy sector is expected to triple its production in the next 10 years in view
of expanding potential for export Europe and the west. Moreover with WTO regulations
expected to come into force in coming years all the developed countries which are among big
exporters today would have to withdraw the support and subsidy to their domestic milk products
sector. Also India today is the lowest cost producer of per liter of milk in the world, qt 27 cents,
compared with the U.S. 63 cents, and japans’ 2.8 dollars. Also to take advantage of this lowest
cost of milk production in the country multinational companies are planning to expand their
activities here. Some of these milk producers have already obtained quality standard certificates
from the authorities. This will help them in marketing their products in foreign countries in
processed from. The urban market for milk products is expected to grow at an accelerated pace
of around 33% per annum to around RS.43.500 cores by year 2005 and the value of Indian dairy
produce is expected to be Rs.10,00,000 million. Presently the market is valued at around
Rs.7,00,000 million.

8
INDUSTRY SCENARIO IN CHENNAI

METRO DAIRIES

Central Dairy Madhavaram Milk Colony, Chennai – 600 051 is situated in North
Chennai and Commissioned during January 1963 (20.01.1963) at a total outlay of Rs.44/- lakhs
to Process and Sell Milk to the city consumers. The foundation was laid on 15.10.1959 by
Shri.S.K.Patil, Minister for Food and Agriculture, Government of India. The Plant and
Machineries were gifted by the Government and the people of New Zealand under Colombo
plan. Central Dairy started the operations under the control of Madras Milk Dairy Project which
was converted as Dairy Development Department under the control of Commissioner for Milk
Production and Dairy Development Department. The Tamilnadu Dairy Development
Corporation was formed under Companies Act on 01.07.1972 and taken over the Dairy Units,
Transport and other commercial activities of Dairy Development Department. Madurai Dairy
was taken over by Tamilnadu Dairy Development Corporation w.e.f. 01.07.1974. Tamilnadu
Dairy Development Corporation has given birth to TCMPF Ltd. (The Tamilnadu Co-Operative
Milk Producers' Federation Limited) Act on 01.01.1981 on the

Central Dairy was erected to handle 1.0 Lakh Liters per day in bottles and later
converted to Production of sachets w.e.f. 1997. Present handling capacity is 3.0 Lakh Liters per
day, dispatches 2.7 Lakh Liters per day in sachets, 0.2 Lakh Liters per day to Bulk Vending
Units and 0.10 Lakh Liters per day Pasteurized Chilled water to Products Dairy.

Dairy is equipped with latest Processing Plant, CIP System and Packing Machines.
Dairy is having Solar panels to heat the feed water to the Boilers. The Dairy caters the needs of
North, Central and parts of South Chennai. The distributions spread from Ponneri to Mylapore in
Chennai City. The Effluent Treatment Plant functions as per the norms of the Tamilnadu
Pollution Control Board and Treated Effluent Water is utilized for Agriculture and Garden
purpose within the Dairy and also to the Fodder Farm of the Dairy Development Department.

9
2.1 COMPANY PROFILE

Introduction to the company:

The Erode District Cooperative Milk Producers Union Limited is a replica of the
District “AMUL” system. The popularly known as the “ANAND” or “AMUL” pattern
consisting of an apex state level Federation at Chennai, the Unions at the district level and
the primary cooperative societies at the village level.

On February 1, 1981, the commercial activities of the cooperative were handed over
to Tamilnadu Co-operative Milk Producers’ Federation Limited which sold milk and milk
products under the trademark “Aavin” With many private companies entering the field of
dairy; the Tamilnadu government is giving high priority to improve the performance of the
cooperatives. Tamil Nadu is one of the leading states in India in milk production with about
14.5 million liters per day.

The entire project has been funded by the National Dairy Development Board, Anand
through the Government of Tamilnadu and the Tamilnadu Co-operative milk producers’
Federation. The project has been funded under the nationwide Operation Flood Program with
an aim to bring about a socio economic awakening in rural India.

Million old farmers has been agriculture and allied occupations. Farm animals
especially cattle have been an integral part of rural India for thousands of years. At the
beginning of 19th century some of scientific approach to animal husbandry was introduced by
the military farm, milk production and its local distribution remained the limited definition of
dairying for number of year. During the second half of 19th century modernization and
adoption of advanced scientific techniques, Indian dairy Industry diversified into functions
such as production of milk and its procurement processing and marketing on a large scale.

1. The Erode District Co-operative Milk Producers’ Union Limited (EDCMPUL) is

a milk producer’s oriented organization at Erode. It was established in 07.02.1975
and started functioning in 01.01.1976. It is situated near Sri Vasavi College in

10
 Erode. Total area of dairy is 65 acres and training center occupies 10 acres in this
and it was functioning from 01.07.1976.
2. The Erode union is collecting milk of 2,33,000 liters (approximately) per day from
745 milk producers co-operative societies through 47 milk routes. Out of the total
collection of milk, 63,000 liters were send to Chennai, 9000 liters of milk were
send to Kerala, 41,000 liters of , milk were used for conversion of by-products.
This organization has been running with 517 permanent employees.
The EDCMPUL has two functioning areas. One is the “Feeder Balance Dairy (FBD)” which
was formally inaugurated in 10th Nov 1981. The FBD is located in the main campus. The
other one is “Cattle feed plant” located at Erode. The union owns a milk powder plant of
capacity 40 million tons per day. EDCMPUL manufactures 12 million tons of ghee per day.

The category of task in various field are established through different units. They are as
follows.

1. Milk processing unit.

2. Milk chilling unit.
3. Cattle feed plant.
4. Veterinary services.
Milk Processing Unit:

Processing includes pasteurization, standardization and conversion of milk into

products. Milk is pasteurized by HTST (High Temp. Short Time) method i.e., the milk is
heated to 755̊c.

Milk Chilling Centre:

To avoid deterioration during long transportation of milk from collection center to

processing unit, milk is chilled to low temperature of around 55̊c in order to prevent bacterial
activity and to maintain the quality of it 24 hours.

11
Cattle Feed Plant:

This plant is situated at Erode. The Members in the society have cows and buffaloes.
They have to feed the cattle, so this society supplies cattle feeds to the members in
concession rate. This plant produces the feeds up to 100 tons per day.

Various By-Products of EDCMPUL:

1. Butter
2. Curd
3. Ghee
4. Milk powder
5. Buttermilk
6. Khoa
a. Sweetened Khoa
b. Dated Khoa
7. Flavored milk
a. Pineapple
b. Strawberry
c. Cardamom
Channels Used by Aavin:

i. One channel is co-operative institutions.

ii. Erode milk consumer co-operative society.
iii. Bhavani consumer co-operative society.
iv. Komarapalayam consumers co-operative society
v. Gobi Co-operative stores
vi. Perundurai sanatorium society
The other channel is private agencies which are 12 in numbers Located in various places of
the district.

12
Achievements:

i. The union had got ISO 9001:2000 certifications for the quality of its dairy products.
ii. The average daily milk procurement during 2003-04 was 3,50,000 liters
(approximately). These quantities are the highest in the annual history of the union.
iii. The union has obtained ISI approval for its skim milk powder that perhaps is an
important testimony to the quality consciousness of this organization.
iv. Butter and Skim milk powder was sold to M/s. Britannia Industries, New Delhi and
also to Calcutta’s mother dairy.
v. The Erode union’s ghee bears the Agmark label and is widely acclaimed all over the
country for its purity.
vi. An export license has been obtained for the export of skim Milk powder and ghee to
explore the international market.
vii. The Erode union had supplied ghee to TirupatiDevasthanam for the production of
laddu and other prasadams.

13
2.2 ORGANIZATIONAL STRUCTURE

BOARD OF DIRECTORS

MANAGING DIRECTOR

GENERAL MANAGER

14
MARKETING HR PRODUCTION FINANCE
MANAGER MANAGER MANAGER
MANAGER

MARKETING PURCHASE SALES

EXECUTIVE

QUALITY PLANNING PRODUCTION

CONTROL CONTROL CONTROL

SUPERVISORS

WORKERS

15
Chapter 3

15
3.0 FUNCTIONAL DEPARTMENTS

The company has various departments functioning in relations with each other various
departments of the company as follows.

 Production department

 Dairy Development Department

 Marketing department

 Stores department

 Human resources department

 Finance department

 Quality control department

16
3.1 PRODUCTION DEPARTMENTt:

1. Milk
2. Butter
3. Flavored milk
4. Ghee
5. Milk powder
6. Butter milk
7. Badam powder

8. Khoa

AAVIN PRODUCTS

17
 3.1.1 MILK :

RAW MILK RECEPTION DOCK

Milk is received at the processing dairy in cans direct from the societies and in tankers
from Chilling Centres .Cow and buffalo are normally milked twice a day. Morning collection
starts at time of 8.30 am end at time of 11.30 am on an average of 2, 30,000Litres. Morning
collection of about 1, 55,000 Litres. Evening collection of about 1, 30,000L. Being milk is
perishable commodity should be immediately processed after the milk cans enter the reception
dock.

There are two receptions in the reception dock to collect milk from societies in and around
erode district. There are nearly 400 societies and 22 routes.

Average Milk Procurement Per Day (2017)

Erode - 1, 17165 L

Chilling Centers:

Thalavadi (sathyamangalam) - 35701 L

Tharapuram (sankarandampalayam) - 32074 L

Bulk Milk Cooler (BMC) - 54981 L

Total 2,39, 921 L

18
The Route vehicles arrives at the dairy at the prescribed time. Milk is received in cans at two
points in the dock, each consisting of power driven conveyor, tipping bar, weigh bowl, dump
tank (1000L capacity), electronic milk recorder, straight through can washer and one rotary can
washer. Reception operation is carried out by 15 operators including milk recorders.

The can from the vechicle are unloaded society wise into the can conveyor. Before the cans
are unloaded, organoleptic test are conducted for each can by the experience person in
judgement of milk and doughtful cans are segregated and are tested for COB and acidity. The
sour milk is collected to the room, kept for sufficient time in barrels and then is used for
sour ghee preparation sold at low cost.
The good quality milk is dumped into the weigh bowl through a coarse filter and total
weight of each consignment is recorded by the milk recording person employed to receive the
milk. Movement of cans through conveyors is controlled by milk recorder with the help of
electronic control panel. Here the composite samples for the society separately for cow and
buffalo milk is collected (80 ml can) and thus samples are taken to the lab, tested for fat and
SNF to make payment to the society accordingly.

After collecting the samples & recording the weight the milk is led to the dump tank, cans
that are unloaded are fed to the straight through can washer. Operator place the can and lid
inverted into the drip saver which allows a short period for drainage to reduce milk losses and
pollution to dairy effluents.

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

 Water jet

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

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

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

 Dry steam(15 psi)

Rotary can washer has small capacities (3-5) cans per minutes. Straight through can washer
usually carries the cans through the washer by means of ratchet drive which at regular intervals
shoves them ahead from one position to the next. This washer has capacity of up to 9 cans per
minute. It is essential to maintain the strength of the washing solution during the entire
operation.

19
 This is accomplished by attaching a feeder which allows a constant dripping concentrated
washing compound solution into the wash tank of the can washer. It can also be done by
delivering a specified amount of solution manually into the tank at a specified level of time.

Then the cans are return back to the dock were they are re-loaded on to the the vehicle
which brought them. All these operation are done in sequence and simultaneously.

In case of tanker milk received from the chilling centres, after the arrival of tankers, the
tanker is taken to the electronic weigh bridge to record the gross weight. After recording the
weight seals are checked and are opened to draw samples. After through mixing of milk in the
compartments, the temperature of milk is noted and the samples are taken for analysis of fat,
SNF, acidity, COB, MBRT.

If the milk passes all the quality test will be taken to storage tank through plate chiller.
After unloading the milk from tanker the empty tanker is again weighed to record the actual
weight of the milk.

The milk from the dump tank is pumped to the plate chiller. Here the chilled water temperature is
around 1ºc and is used as cooling medium and it chills the raw milk to below 5ºc.The chilled
milk is stored in the raw milk storage tanks maintaining the temperature of below 10. The milk
kept in the raw milk storage tanks is tested for temperature, acidity, MBRT, fat and SNF.

In many respects the receiving section is the key point so far as quality of milk and its
products is concerned. Floor of reception dock is made of concrete trowelied with cast iron.
Floor and equipments are cleaned thoroughly using teepol (soap oil) after each reception
operation.

Milk produced under unhygienic conditions, and exposed to high temperature for a long
period will have poor quality and several other defects due to excessive bacterial growth. Such
milk supply is likely to be found unsuitable for processing or for manufacturing milk products
and if it is mixed with other lots of good milk, the entire quanity of milk may get spoiled.

20
MILK PRODUCTS

Fluid Milk Processing

Raw milk (form storage tank)

Preheating in regeneration 1

Duplex filter

Cream separator (40-45ºc)

Preheating in regeneration II

Cream skim milk Heating (75-78ºc)

Heating (90ºc) Heating (75-78ºc) Holding (15 sec)
Holding (15sec) Holding (15sec) Chilling (5ºc)
Chilling (5ºc) chilling (5ºc) Storage in silos
Storage at (10ºc) stored in silos (5-6ºc)

Butter Standardisation Preparation of SMP

Ghee

The milk which is chilled and kept in the raw milk storage tanks is taken for pasteurization
later. In the pasteuriser, the milk is heated upto 75-78ºc for 15 sec with hot water and again
chilled to 5ºc. The pasteurized milk is stored in the silos (SS storage tanks). A part of the milk is
used for cream separation. The milk from regeneration section of the pasteuriser enters the
centrifugal cream separator which separators fat from milk.

21
 Two outlets, one for skim milk and the other for cream, are provided in operation, milk is
fed to the spinning bowl at the temperature of 40ºc distributes itself on the separating disc
rotating at rpm of 3500rpm, is thereby subjected to the centrifugal force, the heavier of the two
products, namely, the skim milk forms a layer on the inner wall of the bowl whereas the lighter
one i.e., fat gathers in the centre portion. The incoming milk forces the separating layers up from
the bottom and at the top of the bowl. The opening nearest to the centre of the bowl will
discharge the cream and while other out the skim milk.

Regulating the flow of the cream discharge opening by adjusting cream valve can maintain
the desired percentage of fat in the cream. The ideal temperature for separation in most
separators is around 35ºc to 45ºc. Considerable fat loss will occur if the milk cold is while being
separated.

The cream goes to the cream pasteuriser. The skim milk goes back to the milk pasteuriser
where it is pasteurised and stored in the silos. The skim milk is used for standardisation and for
the preparation of SMP.

For direct bulk vending supply and also for local supply(standardised) milk in the raw milk
tanks is standardised by using cream and SMP &then it is taken for pasteurisation and stored in
silos.

CIP CLEANING
CIP is done in the morning before processing has yet to begin. Done for every 6 hrs
running of pasteurizers and also for the pipelines.

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

Nitric acid solution of (0.5-0.8%) strength with temperature of 85ºc is circulated for
minimum (20 minutes)

Caustic soda lye solution (0.5-0.8%) with temperature of 85ºc is circulated for minimum (20
minutes)

Hot water flushing (85ºc)

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

Finally flushing of Chill water (5ºc)

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

22
3.1.2 BUTTER:

23
 FLOW CHART FOR BUTTER MANUFACTURING

Cream storage tank

Churn CBM

Butter milk

Table butter (80-85%)

Cooking butter (81-83%) Rawmilk storage tank

Packing in 20 kg and 500g

Storing in deep freezer at(-15-18ºc)

Butter packing 20kgs&500g Butter melting

BCR for hardening purpose

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

Despatch

24
PRODUCTION OF BUTTER
Butter is a fat rich product containing of about 80% of fat, and other the rest of it is water,
salt and curd. The surplus milk is converted into butter and proportion of it to ghee. Pasteurised
cream at 8-10ºc from cream storage tanks are taken for butter preparation, with the help of
butter churn or continuous butter making machine (CBM). The butter obtained is either used for
conversion into ghee (cooking butter) or for sales (table butter) 500GM PACKS OR 20 KG
BULK PACKS.

BUTTER CHURN
Conical Butter churner is either batch method or continuous method. Churner is made of
stainless steel (SS).The equipment mainly comprises of the barrel, the workers, and the drive –all
assembled to a one unit.

Similarly vacuum arrangements are also provided for sucking the cream into the churn and
for quick efficient incorporation of moisture and also butter. This also reduce the air pockets in
the butter. Inside of metal churn is should be rough to prevent sticking of butter to the metal.

Processed butter –Fat (82%)

-Moisture (16-17%)

-Curd (1.5%

Table butter - Fat 80%)

- Moisture (16-17%)

-Buttermilk (1.0%) and Salt (3.0%)

OPERATION OF BUTTER CHURN

Cream is stored in cream storage tank and it is allowed for ageing of 6-7hr at temperature of
6-10ºc.The capacity of the cream churn is around 5000L. After proper cleaning with chlorine
water (50ppm), the cream is pumped to 1/3rd of the churn and closed. Due to machine low
efficiency about 1500L is pumped and yields about 600-800kg butter. For 1 minute 200 litres of
cream is pumped to the churner. Then the chilled water sprayed inside to the required amount
and motor is started. The churning occurs at 28rpm wthin 30-40 minutes, after completion, check
for grain size (groundnut) churner is stopped out the butter milk check for fat( if fat is high
grain size appears soon vice versa and if moisture high grain size decreases),then washing done
by chlorine water to wash the butter granules free from bacteria(50-100ppm)at 2nd gear at 8rpm

25
for 15-25minutes and wash water is drained out. At final stage working is done for upto 20-30
minutes to obtain a cluster butter granules to mass at 15 rpm.

Moisture of the represent sample taken to the lab for testing. The whole operation of a
batch takes around 1-3 hr for completion. Table butter is prepared only by churner by adding salt
(2-2.5) (not done now).

CONTINUOUS BUTTER MAKING MACHINE (CBM)

The CBM comprises of 3 units that are arranged on top of each other. These are the
beater, the draining unit and the kneater. The cream is fed to the CBM through a screw pump
(for continuous air-free flow). The cream enters the beater, where cream gets separated into fine
butter granules and butter milk.

The beater rotates at 1600 rpm. Butter milk is drained off and the granules are washed and
worked in the separator with chilled water supply. The butter then passes through a kneater (a
twin screw conveyor) for the air-free flow of the butter. Temperature maintained about 10-
11ºc.The fat % of the butter obtained from CBM is around 82%-84% milk fat.

The quantity of butter depends on the inlet temperature and the fat content of the cream. For
sweet cream ,the optimum range of cream fat content is between 45%-50%, for sour cream
between 38-42%.the butter milk drained from the butter churn and CBM is checked for fat, SNF
and acidity. If the acidity is normal, it is mixed with the raw milk.

Butter collected to the trolleys where kept for storage in butter cold room (BCR) and deep
freezer which has the capacity of 360 Tonn. Early once butter storage room should be done with
fumigation using potassium permanganate with addition of formalin and so the room is sterilized
to produce good quality of butter.

26
BUTTER PACKING MACHINE
The packing machine is of complicated mechanism working on a motor and a vacuum
pump. The butter to be packed is fed manually into the hopper, which has twin screw conveyors
into a mould on a rotating head, which helps in the continuous supply of butter. The vacuum
pump helps in parchment paper movement. 500g blocks are wrapped in parchment paper. This is
packed manually in cartons.

Major portion of butter manufactured by CBM is used for bulk packing ie., 20kg cooking
butter in CBM cartons. This is used for melting purpose.

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

Raw water (5 mints)

Hot water (10 mints)

Lye (10 mints)

Hot water

Raw water

Chlorine water

The CBM cleaned manually, this is done once in 24hrs, causing no accumulation of butter. The
cleaning is done by dismantling and washing with hot water, detergent solution, raw water, hot
water, and finally chlorine solution.

27
3.1.3 FLAVOURED MILK:

Aavinflavored Milk is manufactured in bottles and tetrapak. It is in 5

flavors (200 ml)

 Strawberry
 Pista
 Cardamom
 Chocolate
 Pineapple

CARDAMOM/ PISTA/ STRAWBERRY/CHOCOLATE/PINEAPPLE FLAVOURED

MILKS

Ingredients

 Sugar - 8.5%
 Flavor - 55 ml/ 1000 L
 Vitamin A - 2.2 ml/ 1000 L
 Vanilla flavor - 3 ml/ 1000 L

28
PREPARATION:

Milk which is used for FM must have 1.5 fat, and 34 -33.5 SNF. Flavourincludes(badam, pista,
cardamom, pineapple)

Standardised milk

Skim milk Skim

milk powder

Sugar

Essence

930bottles per crate

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

Storage (ambient temperature)

Packed in 200ml bottle and crown corked

3.1.4 GHEE:

PRODUCTION OF GHEE
Ghee is clarified butter fat obtained from cow or buffalo milk. The process of clarification
of butter into ghee consists of removing all possible moisture with simultaneous coagulation
and denaturation of the solids not fat constant application of heat.

COMPOSITION

Fat - 99-99.5%

Moisture -0.3%

Unsaponifiable - traces (charred casein, salt of copper, iron)

Butter meant for ghee manufacture is first taken in to melting vats of 1000L capacity each.
Here a hot water tank is maintained at the side of the vat where raw water gets mixed with the
steam and generated hot water is circulated through coils provided inside the vat. Here butter is
melted to a temperature of 80-90ºc and gets converted into butter oil. The melted butter forms 3
layer with at the bottom. After allowing it to stand for sometimes buttermilk is drained out and
the melted fat is pumped in to the ghee kettle.

The melted fat in the ghee kettle (ghee boiler) is heated to 105-120ºc in order to make ghee.
Agitator is also provided in the ghee kettle to avoid settling of ghee. In the kettle, the pressure of
steam maintained is 2.5 kg/cm2 , Ghee kettle has the capacity of 1000L (3 nos). After reaching
the desired temperature, ghee is allowed to stand there for one hr so that it attains a golden brown
colour. Here heating is done by steam along the sides of the kettle. Ghee floating on top is
collected and the ghee residue is discarded. The prepared ghee is pumped to settling tank (2000L
capacity 2nos) through clarifier removing the unwanted particles. Pumping is done upto an outlet
valve and the remaining is collected from a bottom valve where ghee is separated from residue
by allowing it to remain in tank for a while. Then the prepared ghee is stored in storage tank
having capacity of 2000L by chill water circulation among the sides of the tank for cooling the
ghee upto 40ºc which now is allowed for Packing.

A separate kettle, settling tank is maintained for sour ghee preparation. After the ghee is
cooled to about 40ºc then it is packed. Generally ghee is packed in 1000ml, 500ml and 200ml pet
jars. About 5 MT of ghee is packed every day.

Prior to filling, samples are send for agmark quality testing in the lab. Then only
Agmarklabelling is done. Here, special grade AGMARK GHEE is produced. Ghee contains not
more than 0.2% moisture and 0.2-0.4% FFA. And acidity is also checked. Samples are taken
from sour ghee are tested, sold separately to second grade quality.

Ghee in 500 Ml and 1000 ml packing’s

AavinGhee is manufactured and packed in tins, and pet bottles in Madurai, Krishnagiri, Erode
and Salem dairies.. Ghee in carton is manufactured only in Erode Dairy. Ghee is very healthy for
our body. One spoon a day of ghee keeps you fit & strong in this fast life where we need to be
active & energetic always.

Ghee can be consumed for better digestion and stimulated muscles movements,
strengthen the sense organ, nourish the skin and improves. Ghee is good sources of energy and
provides vitality to human body. Aavin ghee is made from fresh cream and it has typical rich
aroma and granular texture. Aavin ghee is an ethnic product made by dairies with decades of
experience, and rich source of vitamin A,D,E, and k.
3.1.5 MILK POWDER:

Aavin manufacture and market ISI quilter Skimmed Milk Powder in 500 gms
carton and 1 kg and 5kg polypack. It is manufactured in all the product dairies viz Erode, Salem,
Krishnagiri and Madurai and marketed throughout the State..

Kilograms Rate Rs.

500g 150.00

1kg 300.00

5kg 1500.00
SPRAY DRYING PLANT

Concentrate tank

Atomiser

Dryer Cyclone
separator

Air Exhaust
fan
Evaporator Suction &cooling fan Chimne
y
Filter

Heating Packing
3.1.6BUTTER MILK
In 80L of milk add mixture of 750gm ginger, 300gm green chilli, 500gm coriander
leaves,300gm curry leaves, and 60 litre of water to the curd and stir continuously finally yields
about 200L and packed in200 ml pouches.

3.1.7 BADAM POWDER

Badam powder is prepared by blundering specific rotation powdered badam nuts, edible
starch(corn flour), icing sugar cardamom powder, saffron essences and synthetic food color
(lemon yellow powder) skim milk powder. Per day 150 kg of badam powder is prepared. And
packed in 200 gm pet bottle.

3.1.8 PLAIN KHOA

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

DATES KHOA
This is the product prepared to increase the nutritive value of khoa by adding good quality black
dates. Milk which is used for preparing dates khoa must contain 4.5fat. Milk added to the khoa
pan pressure maintained at 1.2kg.Stir continuously then add dates, cashewnut sugar ghee for
taste and flavour with proper mixing and unloaded in the tray. Kept for cooling.
3,1,9PACKAGING SECTION:

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

“started functioning on 1987. Among Tamilnadu milk production federation ltd only aavin
Salem owns this facility. This unit is well equipped with one TBA-9 (tetra brick aseptic) for
200ml and one TBA-3 machines for 100ml packing, one terra fino aseptic (TFA) for 500ml
packing, one shrink wrapper machine, and one straw application,UHT pasteurizer and a
pasteurizer for fruit juice. An ink jet machine for printing labels on packets in also available.

Good quality raw milk (negative in 70% alcohol test) is selected pasteurized and sends to
the UHT plant. The milk is then homogenized and heated at 140oC for 2 sec and send for aseptic
packaging indirect heated concentric tube coils are used to manufacture UHT milk. Back
pressure about 0.5 bars and milk pressure about 5 bar is maintained. Two stages of homogenizer
is used (1st stage 200bar, 2nd stage 50 bars).

Before production, plant is sterilized by circulation of hot water at 142oC with back
pressure. The inlet temperature of milk is 5oC. First regeneration outlet is 65oC, 2nd regeneration
outlet is 115oC, heating section is 140oC and outlet temperature of milk is 300C. Milk after UHT
process should be negative in 85% alcohol test.
 The concentric coil is made of high grade chrome nickel steel. Two pipe concentric coils
are used for heating the milk steam and three pipe concentric coils is used for regeneration
section.

Three aseptic packaging machines are used for packing the milk. The machines are
sterilized by hot air and spraying H2O2 in the system. Any milk contact part dismantled for
cleaning is kept in H2S2 (5% solution) until it is reassembled into the machine.

Seven layer packing material is used for aseptic packaging. The seven layer package is
made of three materials namely PE, paper and aluminum foil.

First, water is used to check the sealing strength and machine conditions. The milk is
pumped. The packing material sterilized by smearing by searing of H2O2 and PSM (poly
sorbitomonolaurate) mixture by machines when it is drawn from the rolls. The tetra packs are
taken by the conveyor for packaging in tetra trays which is again sealed with PE film by using
shrink wrapper machine. This trays are then stored at room temperature. The packed samples are
kept for 7days (370c) and tested for any abnormality. Strict quality measures are followed right
from the selection of raw milk till the product is released in the market.

Ultra High temperature treated milk has a shelf life of 120 days at room temperature
without refrigeration. For Ultra High Temperature treatment, milk of low bacteriological count
is taken and is subjected to high temperature of 140 degree C gradually ( Exposed for 2
seconds) and cooled back to ambient temperature and packed in sterile Aluminum foil polythene
paper in the shape of Brick

The main advantages of Ultra High Temperature treated milk are:

1. No refrigeration is required.
2. Very hygienic and no adulteration can be done.
3. Single way transportation, easy for storage, pilfer-proof and convenience to consume.
4. Reasonable price.
3.2 DAIRY DEVELOPMENT DEPARTMENT:
The dairy development starts at 1958 in Tamilnadu has the administrative and statutory control
over all the milk. The milk is collected form society. The dairy department was developed in
1965. They have a register an act under co-operative society.

Dairy development activities:

1. Milk storage in silo.

2. They collect the milk first so for checking process for milk quality level.
3. They check the fat level in milk.
4. Then insect the process is precaution.
5. Head the milk in 75oc-80oc.

Preamble
The Dairy Development Department was established in 1958 in Tamilnadu. The administrative
and statutory control over all the milk cooperatives in the State was transferred to the Dairy
Development Department on 1.8.1965. The Commissioner for Milk Production and Dairy
Development was made as the functional Registrar under the Tamilnadu Cooperative Societies
Act. With the adoption of 'Anand pattern' in the State of Tamilnadu, Tamilnadu Co-operative
Milk Producers' Federation Limited was registered in the State on 1st February 1981. The
commercial activities of the Department such as Milk Procurement, Processing, Chilling,
packing and sale of milk to the consumers etc., hitherto dealt with by the Tamilnadu Dairy
Development Corporation Ltd., were transferred to the newly registered Tamilnadu Co-operative
Milk Producers' Federation Limited, popularly known as “Aavin”.

In the wake of liberalization policy, private dairies have also entered into the field of
dairying. As per the directions of the Hon'ble Chief Minister of Tamilnadu high priority has been
given for improving the performance of milk Co-operatives by adopting a systematic approach
and proper strategy in Milk Co-operatives. Significant achievement has been made by Milk
Producers' Cooperative Societies, Unions and Federation in the State of Tamilnadu.
The cattle population in India is approximately 15% of total cattle population in the world. India
stood no. 1 position in milk production. Tamilnadu is one of the leading states in milk
production. The milk production in Tamilnadu per day is 145.88 Lakh liters.

Objectives of the dairy development department

 Assure a remunerative price for the milk produced by the member of the milk producers
 Co-operative societies through a stable, steady and well organized market support.
 Distribution of quality milk products to the consumers at reasonable price.
 The measures to improve the system of marketing in the present situation.
 Awareness level of various services provided by Aavin milk
 Provide Training for skill/knowledge up gradation unto uplift their leadership capacity.

(1) Assure a remunerative price for the milk produced by the member of the Milk Producers' Co-
operative Societies through a stable, steady and well organized market support.

(2) Distribution of quality milk and milk products to the consumers at reasonable price.

Keeping these objectives in mind, a number of activities are undertaken by the Dairy
Development Department, viz., Provision of free veterinary health cover to all animals owned by
the members of milk cooperatives, implementation of Artificial Insemination Program, supply of
balanced cattle feed and inculcation of farmers with the modern animal husbandry methods and
practices.
All activities, which are essential for the up gradation of the milk animals and improving their
productivity in the long run, have been undertaken.

Provision of necessary infrastructure facilities for marketing milk and milk products and supply
of quality milk to the consumer has been made by way of establishing new chilling centers,
pasteurization plants and adoption of modern processing system.
Departmental set up

The Commissioner for Milk Production and Dairy Development is the Head of the Dairy
Development Department. He is the functional registrar in respect of Dairy Co-operatives in the
State. He is also the Ex-officio Managing Director of the Tamilnadu Cooperative Milk
Producers' Federation Limited. i.e. Aavin.

The Commissioner for Milk Production and Dairy Development exercises all the statutory
powers with regard to the registration of societies, supervision, inspection, inquiry, disputes,
liquidation of milk cooperatives including the District Cooperative Milk Producers' Unions and
Federation under the relevant provisions of the Tamilnadu Cooperative Societies Act, 1983 and
Tamilnadu Cooperative Societies Rules, 1988. While discharging the statutory functions, the
Commissioner for Milk Production and Dairy Development is assisted by the Deputy Milk
Commissioner (Co-operation) in the rank of Joint Registrar of Cooperative Societies and a
Deputy Registrar at the Headquarters besides 23 Deputy Registrars (Dairying) at the District
level by way of conferring the powers of the functional Registrar.

Functions of the dairy development department

The main functions of the Dairy Development Department include Organization of societies,
registration of societies, supervision and control of primary milk cooperatives, District
Cooperative Milk Producers Unions and Tamilnadu Cooperative Milk Producers Federation.

The Dairy Development Department exercises statutory function - like Inquiry, Inspection,
Surcharge and Super session, appointment of special officers, liquidation and winding up of
dormant Societies etc. The Commissioner for Milk Production and Dairy Development, Deputy
Milk Commissioner (Co-operation), and Circle Deputy Registrars (Dairying) are vested with
quasi-Judicial powers in respect of settlement of disputes, appeal, revision and review under
various provisions of Tamilnadu Cooperative Societies Act, 1983 & the Tamilnadu Cooperative
societies Rules, 1988 made there under.

The Commissioner for Milk Production and Dairy Development has been designated as the State
Registering Authority for the state of Tamilnadu, under the provisions of Milk and Milk Products
Order'92. All the Dairy units including private Dairies handling more than 10,000 lpd of milk or
Milk Products containing milk solids in excess of 500 Metric tons per annum have to obtain
registration certificate under the provision of Milk and Milk Products Order'92. The
Commissioner for Milk Production and Dairy Development / State Registering Authority has
been conferred with powers to register the dairy units having handling capacity from 10,000 lpd
to 2,00,000lpd. The Commissioner / State Registering Authority, Deputy Milk Commissioner
(Co-operation) / District collectors and Deputy Registrars (Dairying) have been authorized to
carry out supervision and periodic inspection of the dairies.

Primary dairy cooperatives milk societies

A minimum of 25 or more individuals competent to contract under section 11 of the Indian

Contract Act of 1872, owning milk animals, can form a Primary Dairy Cooperative Society, with
one or more villages as its area of operation. Such persons have to approach the Circle Deputy
Registrar's (Dairying) office functioning at the District for further guidance. The members of
Primary Cooperative milk society have to supply milk to the Society which will procure milk on
quality basis and they will receive milk cost once in 10 days / 15 days from the Society. Milk
animals are provided with free veterinary health cover, artificial insemination and the supply of
balanced cattle feed. Inductions of farmers on modern animal husbandry practices are aimed at
by upgrading the milk animals and thereby improving their productivity in the long run for the
benefit of the members.
3.3 MARKETING DEPARTMENT:
Around 42000 lits of milk per day in sachets and bulk are being sold in the city and sub urban of
Erode. 70,000 lits per day is being diverted into metro sales through tankers and trains about
15000 lits per day is being sold to other unions.

Apart from the sale of milk by products like Butter, Ghee, Milk Powder, Khoa and butter milk
etc are being marketed through retail outlets. The bigger quantity of products is sent across the
country through apex body Tamilnadu Co-operative Milk Producers' Federation, Chennai.

There is a great demand for the ghee produced by this Union due to its carotene value and the
natural flavor.

Aavin milk parlors have been installed in prime locations and catering the needs of the people in
and around Erode.

3.4 STORES DEPARTMENT:

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

Furnace oil, polyfilm, ingredient for Badam mix powder, sugar and space parts are stored. In
store department regarding store the following reports are maintained:

 Item purchase statement

 Item issue
 Current register
 Diary purchase statement
 Diary issue Statement
3.5 HUMAN RESOURCE DEPARTMENT:
The hiring procedure in the organization is done by sending out a public advertisement. The
procedure continues through various processes like the academic performance, written tests, oral
tests and interview. And then training is given for various fields for the candidates. For the
higher positions internal recruitment may also be done.
3.6 FINANCE DEPARTMENT:
The organization’s finance department functions so as to maintain the records of day to day book
keeping. The records are maintained in daily basis and the entries are made every day. Accounts
are maintained for the purchase of raw materials including the milk and for the sales of the final
products for its values. Systematic recording of the financial transactions are made. Taxes and
insurances are paid on timely basis.

3.7 QUALIYT CONTROL DEPARTMENT:

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

STEPS IN QUALITY CONTROL DEPARTMENT:

1. Samples are taken from every milk tins that are from various co-operative societies
2. These samples are further given for the laboratory testing which is performed using the
lacto meter. The temperature of milk may range from 27.5C to 29C.
3. Thermometer testing is made after the testing using the lactometer test.
4. Electronic milk tester is used to analyze the fat content in the milk which are raw milk
fat- 3.3% and SNF 9%.
5. The sample milk in test tube is placed under a time machine for 3 mins holding 10.75 ml
of milk, 1 ml alcohol and 10 ml sulfuric acid to test the fat content.
6. Finally, 10 ml of pasteurized milk and 1 ml of methyl blue that turns the solution blue is
kept under water bath and heated at 37.5 temperatures. If the color changes to white
before 5 hrs from the time of processing, the quality of the milk is considered low and is
again sent for the process else they are packed.
MAJOR COMPETITORS FOR THE COMPANY

The aavinMilk Producers' Union Ltd is competitors in Tamilnadu to the company in

dairy industry in:

 Arokyaagerotech limited
 Tirumala milk products private limited
 Cavin’skare

AROKYA AGEROTECH LIMITED

India, the largest producer of milk in the world produces over 97 million tonns
annually. Hatsun is proud to be a part of this achievement. Based in South India, Hatsun is the
largest private sector dairy company in India and deals only with cow's milk A r o k ya a gr o t
echlimited is a public limited company incorporated under com
panies act 1956 regdno: u01400tn2010plc076502, head office sit
uated at arakkonam, Tamilnadu.

T h e c o m p a n y w i l l e n g a ge i n d e v e l o p i n g o f f a r m l a n d s ,
m o d e r n d a i r y f a r m s , l i v e s t o c k a n d l i v e s t o c k f e e d s a l l o v e r In d i a .
T h e a r o k ya a gr o t e c h l i m i t e d i s popu l a r l y k n o w n w i t h i t s b r a n d n a m
e a r o k ya a . A r o k ya a g r o t e c h l i m i t e d i s In d i a ’ s c o m p a n y w i t h m u l t i
- d i m e n s i o n a l b u s i n e s s r a n gi n g f r o m a g r o p r o j e c t s t o i t p r o j e c t s T
h e c o m p a n y i s a l s o e n ga g e d i n s a l e a n d p u r c h a s e o f a g r i c u l t u
r a l l a n d a n d s u p p o r t e d w i t h h u ge l a n d b a n k w i t h c o n s t r u c t i o n o f
residential area to businesssectors.
TIRUMALA MILK PRODUCTS PRIVATE LTD

Tirumala Milk Products Private Limited is a professionally managed company engaged

in the manufacture of a wide range of Dairy Products which include Milk in Sachets, Sweets,
Flavored Milk, Curd in Cups and Sachets, Milk Powder, Butter, Ghee and Butter Oil both in bulk
as well as in consumer packs. Established in 1998, Tirumala Milk Products (P) Ltd. is one of the
fastest growing Private Sector Enterprises in India with a team of dedicated professionals. The
company has one of the most modern and versatile plants in the Indian Dairy Industry with state-
of-the-art technology.

Tirumala Milk Products (P) Ltd. products meet stringent quality control tests
and cater to the premium segment of the market for Dairy Products. Tirumala Milk Products (P)
Ltd. is presently implementing an expansion program and proposes to launch new products in the
near future.

CAVIN KARE MILK

CavinKare's new dairy business - CavinKare Dairy Division, is one of our new ventures. Our
dairy products include milk, curd, butter, flavored milk etc. The first product, Cavin's milk was
launched on 14th January, 2009. The milk procured from village farms is sent for processing at
CavinKare's state-of-the art dairy plant.

CavinKare is known for its fresh and hygienically processed products. Our brand of milk is
brought directly from the farmers and processed through modern technology to retain its
freshness and complete nutritional value. Quality standards at our processing facilities are
stringent. A lot of care is taken to deliver the processed milk from the plant to consumers within
24 hours.
CHAPTER 4

45
4.1 FINDINGS:
The organization’s performance has always been constantly increasing as all the departments
have planned procedure in performing its functions.

4.2 SUGGESTIONS:
The company can improve the performance better by managing its financial resources in an even
better way.

4.3 SWOT:

Strength:

 High popularity of brand name- Aavin.

 No adulteration.
 High popularity for quality.
 Highly skilled employees.
 High demand for aavin products.
 Varity of products.
 Financial inventive and subsidies from government.
Weakness:

 Lack of man power.

 Lack of awareness among milk pouring members.
 Increasing number of dormant societies.
 Improper staffing.
 Lack of sales promotions.
 Competition from private organizations.

46
Opportunities

 Huge demand for dairy products.

 Product diversification.
 Attracting foreign customers.

Threats

 Continuous reduction of milk to union from pouring members.

 New player in market with high advertisement.
 Political interference.
 Increasing level of alteration.
 Increasing number of documented societies.

47
4.5 CONCLUSION:
The overall study of the organization has helped in knowing the corporate world, how each
department in an organization functions. It has also helped in knowing the duties and
responsibilities of various department heads and how the process takes place in each department.
The study has also helped in knowing why the quality of aavin is so good and what are the
reasons for the brand to stay on top of its competitor’s list.

48
BIBLIOGRAPHY:

 Indian Journal of Agriculture Economics.

 Sukumar De, Outlines of Dairy Technology, 23rd ed., New Delhi: Oxford University
Press, 2006.
 Dairy India2007, 6th ed., New Delhi: Dairy India Year
Book, 2007.
 Act against Adulteration of Milk HC tells Government”.
 M.Suchilia. 2002.Milk market-not so white Industrial Economist
 Engineers India Research Institute, “Milk Processing and Dairy Products Industries”, New
Delhi: Engineers India Research Institute, 2007
 www.aavinmilk .com

49