[1] GENERAL INFORMATION

OBJECTIVE OF DAIRY

The main objective of dairy is to increase income of milk producers and making them to live better life. To provide a better quality of milk product at vital and minimum price . They make try to give more employment. They able to get optimum veterans and share holder.

To assist in development of small village and try to co-operate them. To minimize the adverse effect on the environment. To maintain better relationship with the member.

HISTORY
The sabardairy owns by the SABARKANTHA DISTRICT CO-OPERATIVE MILK PRODUCERS UNION LIMITEDwhich has established in 1964.The sabar dairy got its name as it is situated in sabarkantha. At the time of independent condition of farmer was measurable and poor. At that time, there was a gap between the producer and milk users. The farmer who producers the milk wanted to sell the milk and the user wanted to use the milk but the problem is that milk producers were in the village and the users were in the cities .Therefore, the concept of milk co-operation comes up with products at remunerative price. The great sabarvallabhaipatel suggested establishing co-operation dairy and with his suggestion , first amul dairy at anand was established . Some people motivated by the success of amul dairy and they established sabardairy . The under the direction of bhaurabhai k patel the milk production was promoted in sabarkantha district in 1964 at pratij with 19 primary milk societies . On 19 September 1965 , 7 lacs liters of milk was collected and was supplied to municipal dairy Ahmedabad. In 1970 N.D.D.B established in 1971 N.D.D.B introduced a program called operation flood. Under which financial assistance was provided for the processing plant . In the business , the capacity of processing was 1.5 lacs liters milk per day.The total cost of the plant was 2.52 . The milk union acquired land on national highway no.8 about 6 KM away from himmatnagar. The reception and pressurization of milk started on 12 may 1973, the condensing and spray drying plant and ghee plant was started in the year of 1974. Initially the plant produced pasteurized milk,table butter and incread to four lacs . The plant has considerably expanded and it has built from every angel that the plan was developing satisfactory.

COMPANY AT GLANCE
NAME OF THE THE UNIT
Sabarkantha district co-operative milk producers union limited ,himmatnagar.

ADDRESS & REGISTERED OFFICE

Sabarkantha district co-operative milk producers union limited Sabar dairy Himmatnagar 383006

FORM & SIZE OF ORGANIZATION

Initially the dairy started its production on small bases but now it became more.

YEAR OF ESTABLISHMENT
The plant sabar was established on November 27 1964

BANKERS
The sabarkantha Districts central co-operative bank limited himmatnagar Dena bank himmatnagar State bank of indiahimmatnagar H.D.F.C bank himmatnagar

AUDITORS
Special Auditor, Milk audit office, Himmatnagar.

MANAGEMENT BODY

NAME
Mr. shamalbhai B. Patel Mr. Jashubhai S. Patel Director Mr. Jethabhai P. Patel Director Mr. Khemabhai H. Patel Mr. Govingbhai M. Patel Mr. Ramabhai J. Patel Director Mr. Dhulabhai J. Patel Director Mr. Bhikhabhai K. Patel Mr. Bahecharbhai S. Patel Director Mr. Vipulbhai K. Patel Director Mr. Bhogilal R. Patel Mr. Shubhashbhai N. Patel Director

DESIGNATION
Chairman

Director Director

Director

Director

 Mr. Kantibhai S. Patel Director Mr. Bhikhusingh C. Parmar Director Mr. Jayantibhai B. Patel Mr. Jashingbhai R. Patel Mr. M.C.Shah Mr. R.S.Sodhi Mr. J.M. Soni Mr. AmirchandbhaiH.Patel Director District Ragistrar Co-operative Societies Director Director Director Director Director Director

INTRODUCTION
Production means creation of utilities & energy to satisfy the wants of people. Production dept. covers all the activities of procurement &utilization of resources such as labors energy material equipment & machines etc. Production is a basic function of a firm as output. There are so many product produce by the dairy so it is full of intelligent and hard working workers. The production department is a combination of the four factors.

They are as under:

Land Labor Capital Entrepreneur Product:

To reduce senior of commodity which satisfy needs customer. & requirement of

Production:
Process of converting the raw material into finished product called as productin.

Importance:

In todays competitive millennium it is very important to produce best which can satisfy the consumer. Production goes fail to satisfy consumer need then render the market effectiveness.

NAME OF PRODUCTS
Ghee Butter S.M.P.(skim milk powder) W.M.P.( whole milk powder) A.S.P.( amul spray powder) Pannir

RAW MATERIALS
As a raw material milk is received from primary milk co-operative societies established by the direction milk union. After receiving milk immediately pasteurization and standardization done.

After fulfilling liquids requirement surplus milk diverted to manufacture different by product as well as other items are added like:

o Salt

o Acid o Sugar o Some preservative chemical

COLLECTION OF MILK
Milk is one of the most important raw materials for the dairy. Sabar dairy receives such as high quantity of milk from societies &6 chilling centers, which is situated at various place like dhansura, khedbrama,prantij,ider,shmlaji,bayad.

PRODUCTION CAPASITY

GHEE

15 mega tones per day

BUTTER

24 tones per day

POWDER

10 tones per day

MILK POUCHES

1,20,000 per day

PANEER

5 mega tones per day

Production processes of each products

Production process of Ghee
For the production of ghee 4000kg .Cream is sent with white butter in L/T churn or C.B.M.M after sending it this is melt in melting vat and heating it up to 110c then ghee is received. Now it is sent to settling vat then it is filtered. After clarifying ghee is sent to storage tank which have 4500kg.capacity and ghee is packed. At last it is dispatched. Cream(4000kg) White Butter (L/T churn or C.B.M.M) Melting vat Ghee Mettles (Heating up to 111c) Ghee Salting vat Filtration Clarification Ghee Storage tank

 Packing Dispatch

BUTTER
In butter production, first of all separated cream is taken from cream tank than it is tested. After testing the cream color is added as per requirement in churning machine. After this process, the moisture test is taken of the butter. Then it is tested that the butter is standard or not. Then final moisture test is taken. After this, butter is kept in the trolley for taking it to the packing department. After packing, the butter is stored in the cold storage & it is dispatched in the refrigerated van.

CHART OF BUTTER PROCESS

Cream(4000kg)

 Butter charm cream testing adding butter colors, Charming of butter milk washing, Prevailing adding Moisture Test Moisture standardization Final Moisture Test Putting of butter in trolley Packing of butter Storage

QUALITY CONTROL SYSTEM.

For the quality control constant effort is made by G.C.M.M.F and government representative. In Sabar Dairy quality control induced rew materials control, Milk control and Milk product. For the quality control dairy has accept total quality management since 5 years.

STRUCTURE OF PRODUCTION DEPARTMENT

General Manager (Technical)

PRODUCTION MANAGER Manager Store manager Workers