PUNJAB TECHNICAL UNIVERSITY JALANDHAR

SWAMI SARVANAND INSTITUTE OF MANAGEMENT AND

TECGNOLOGY
DEPARTMENT OF MANAGEMENT STUDIES

TRAINING CODE-

TRAINING REPORT-

GURIQBAL SINGH
ROLL NO. 80502317009

TRAINING PLACE:
NAME: GURDASPUR
ADDRESS: MILK PLANT GURDASPUR

TRAING DATE:
STARTING:
COMPLETION:
PHONE NO:
WEB ADDREES:
APPROVAL OF SSIMT COLLAGE

……………………………..

DR. RAJAN
DIRECTOR, SSIMT
DINANAGAR

This is to certify that we have read this report and that in our opinion it
is fully adequate in cope and quality, as a training report.

…………………….. …..……………………………

Head of the Department Coordinator of Training

Members of Examining Committees:

Name Signature

1. ………………….. …………………….
2. …………………. …………………….
3. ………………….. ..…………………...
4. ………………….. …………………….

Place: …………………
Acknowledgement
 First of all I express my in debtedness to the almightily with
whose grace thing has been possible. I have great privilege to
express deep sense of gratitude Mr. V.K.Kaul (Production
Manager) and MR. Asit Sharma (Marketing Manager) for
their guidance and suggestions during the course of my study.

I do not find words to thanks my parents for

their sacrifice never ending affection and Untiring efforts for
bringing my dream to proper shape.

I shall be failing in my duty if I do not thanks

Miss Gitika Aggarwal helped me and stood by me during
critical moments of life.

GURIQBAL SINGH

List of contents
Chapter title page no.

1 Introduction of the milk industries

2 Company profile
2 Organizational
Structure
4 Physical layout
Of the organization
5 Board members and
Management
6 activities of the
Organization
7 Financial position
Of the organization
8 Vision of the
Organization for
Future
9 Present business of
The company
10 Conclusion

INTRODUCTION OF MILK
INDUSTRIES

Various
companies
Amul Mother
diary

AMUL COMPANY; The present day Anand pattern dairy cooperatives trace its
origin to the establishment of a dairy cooperative at Anand in 1946 under the direction
and guidance of Sardar Vallabhbhai Patel. The dairy farmers of the then Kheda District
of Gujarat organized themselves to firm a dairy cooperative in order to directly
undertakes sale and processing of milk collected from members dairy farmers of the
district
.
The operation flood programme implemented by the
National dairy development board from 1970 to 1996 played the key role in bringing
about the transformation in dairy development in the country. The programme
established milk producers cooperatives in Villages and made modern technology
available to them. The broad objectives where to increase milk production augment
rural incomes ,and transfer to milk producers the profits of milk marketing that were
hitherto enjoyed by well-to-do middlemen.

In Each State The Anand Pattern Features;

 Decentralized milk production by the small milk producers

 Milk procurement by the village level dairy cooperative societies.
 Centralized milk processing by the district level union.
 Marketing of milk products by the state-level federation.

Amul Products
 1. Cheese range
2. Milk Powders
3. Fresh Milk
4. Pure Ghee
Curd product
5. Chocolate & Confectionery
6. Amul Ice-cream
7. Milk drink

MOTHER DAIRY;Since 1974 millions of consumers in Delhi have been walking

up to the goodness and freshness of mother dairy milk.Mother Dairy has established
itself as an integral part of their lives be it in terms of providing pure wholesome milk or
rich ,delicious milk products.

The drop logo, used by cooperatives across the country is a symbol of purity and
freshness, qualities which Mother Dairy over the years has come to be closely
associated with.

Available at a store nearest to you be it your local kirana store,the largest

supermarkets in the city or there very own exclusive milk shops .is it any wonder
that mother dairy enjoys almost 75% of the market share for branded milk in
Delhi and more importantly that special place in every delhites life.

Products of Mother Dairy

1. Milk
2. Ice- Cream
3. Ghee
4. Butter
5. Cheese
6. Dahi
7. Lassi
8. Flavoured Milk
INTRODUCTION OF THE ORGANIZATION

Verka milk plant, gurdaspur an iso-9002 certified spread over 27-acre

land. The foundation stone of the milk plant was laid down by s.santokh
singh randhwa, the honourable minister of dairy development of Punjab
on 22nd July 1983 at pathankot road, gurdaspur. Initially it was a milk
collection and chilling center in 1986, it coverted into milk plant with
handling capacity of 1.50 lac liter per day and had been continuously
expanding upto manufacture a whole range of milk products like pure
desi ghee, paneer, dahi, milk powder, skimmed milk powder, liquid milk
etc. The gurdaspur distt. Cooperative milk producer’s union ltd. Is a
semi-govt organization. It got its first quality iso in June certification
(2000).
Vision of the organization for
future
Milkfed, milk plant gurdaspur firmly believe that the only way to
progress and prosper is through total customer satisfactions by
continually improving our system, product and services to achieve this
goal through-

1. Total commitment to consistent excellence in quality of products and

services surpassing customer’s expectations.

2. Application of innovative techniques and the state of the art

technology and machinery.

3.developing motivated dedicated and devoted work force.

4.application of ecofriendly operations and food safety management

system (haccp)
 Personal profile
Vision;

I want to see my future in milkfed industry.

I am specializing in major Marketing with minor finance.I want to go in

marketing sector.
 OBJECTIVES
1. To study the Organisational Structure of Verka Milk Plant,
Gurdaspur.

2. To study the working of different departments of Verka Milk

Plant.

To study the different activities of the Organisation.

Limitations;

 Times constraint
 Limited number of companies to visit
 Main limitation is that instant study with glimpse
 Personal Activities
Industrial training is a period to strengthen my theoretical and technically
concept which enhance my skills in the fields of technology . I have done my
training under MR. V.K.Kaul (production manager)and MR.Asit Sharma
(marketing manager ). All the staff members are helped me to understood all the
activities

After that I thoroughly studied all the departments

of the milk plant and observing their activities done by them .They helped me in
preparing my training report and previous guidelines related to my report.

The milk is collected from all the societies by M.I.S

department. For heating the milk coal husk and soft water is used. The milk is
heating above 80*c .because of destroyed bacteria. Then the next step is to chilled
the milk.The production department start with the can washing These process is
automatically done with the help of can straight washer.The marketing
department understand the strategies of milk plant . They provides good quality of
products to the customers satisfaction.

At the last but not the least I preciously thanks to all the
staff members of the milk plant without their cooperation and encouragement. I
can not do all these work.
PHYSICAL LAYOUT
Location
The verka milk plant, Gurdaspur is located on Gurdaspur –Jammu
highway or this plant is situated on the apk road (Amritsar-Pathankot-
Kashmir). It is 2km away from the bus stand and 1km from railway
station, Gurdaspur.
COMPANY PROFILE
Milkfed
The Punjab state cooperation milk producer federation limited
popularly known as a milkfed-punjab into existence in 1973. Milk
union, Gurdaspur was registered in the year 1979. The collection of milk
was started under milkfed gurdaspur project in august 1981. It was
back by twin objective of providing remunerative milk market to the
milk producers of the state on the one hand and provide technical inputs
to the milk producer for enhancement of milk production on other
hand,although the federation was registerd a lot earlier,it took the
center stage of punjab dairy scenario in 1973.when all the milk plant of
punjab dairy development corporation ltd were handed over to co-
opration sector and entire state was covered under opration flood to
give the farmers better value and customers better product. The milk
products are Tonned milk (3.0%fat, 9.0%snf)

a) Double tonned milk (1.5%fat, 9.0%snf)

b) Full cream milk
c) Standard milk
d) Skimmed milk powder
e) Whole milk powder
f) Paneer
g) Dahi
h) Butter
i) Desi ghee
 Milkfed’s network
Milkfed has its milk unions in many districts of Punjab. This district
unions are:

I. Amritsar
II. Chandigarh
III. Gurdaspur
IV. Ludhiana
V. Sangrur
VI. Bhatinda
VII. Faridkot
VIII. Hoshiarpur
IX. Patiala
X. Bassi pathana
XI. Ferozepur
XII. Jalandhar
XIII. Ropar

The plants in all these unions are beings run under the verka.
Milkplant Gurdaspur
The milk unions, Gurdaspur started its functioning with effect from 1st
January,1983. The construction of plant began in the year 1981-82 and
it started working in 1986-87 and since then it has been producing
various milk products apart from city supply.

Controlling Authority
The milk plant gurdaspur was originally setup by punjab govt but in
1966 the conlrol was passed on to punjab dairy development coopration
(pddc)and subsequently its management was passed to milkfed w.e.f 9
april 1983.

The milk union was registered on 28th april. Union has started
its business on 1st july 1988 with complete control of plant to the union,
however all the assets and liabilities of the punjab govt and punjab
dairy development coopration at milk plant, Gurdaspur were
transferred to union w.e.f 1st april 1994.

The union has elected board and general manager on the

cadre of deputation from milkfed.
Milk procurement at milk plant
The procurement system of this milk plant is well organized. Milk
procurement is made through milk producer co-operative societies
which are spread over whole of the gurdaspur. Under this societies there
are milk product members. These members are chosen by village level
societies from each village. In november,1998 there were 60% functional
socities milk producer member. In november 1999, there were 623
functional societies having 4167 milk producer members holding
membership of milk plant, gurdaspur and poured 1787634 kgs of milk.

At present the number of working societies is 600 and the

quantity of milk procured per on an average being 49,000.

While collection of milk, the fat contents of milk are properly tested in
order to check the quality of milk because the price is paid according to
fat contents. Cerber and milkotests are the tests applied to test protein
and fat contents in milk

Chilling station
There are three chilling station working under this plant, these are
batala, kanuwan and tugalwada.

The motive for opening these station to save the milk. This is
done only five hour after it is collected. Some villages are more away
from gurdaspur plant and transportation time is much chilling stations
are opened to chill the collected milk, so the life of milk be increased
against 5 hours.

Air/water pollution control

The pollution created by boiler’s smoke and efflvent discharge is
checked as per the norms of the punjab pollution control board,
necessary devices been installed. With the start of these equipment the
bod of treated water being discharged into municipal sewer is less then
30 will within norms. The treater water is used for irrigation purpose on
the land of milk plant. Thus, reducing pumping of water from earth
strata. The coast of these 17,00,000.

ACTIVITY OF THE
ORGANISATION
Different section in milk plant
The milk plant has been divided into different sections that are
following:

1. Engineering section.
2. Quality control section.
3. Production section.
4. Refrigeration section.
5. Boiler section.
6. Transport section.
7. Water supply section.
8. Electrical section.
9. Mechanical section.
The different section have interrelationship among themselves and have
a good work force of qualified engineers, workers and helpers working
under their respected managers.

The most important is the engineering section that keeps an

eye on the whole plant and has the responsibility of maintaining,
repairing and calibrating the machines. The production section
monitors and take all the necessary steps to the help of quality control
section which intern perform the various products of good quality
refrigeration section keeping the quality of the milk products as it is
necessary to inhibit the growth of the microorganism.
Refrigeration means the production and maintenance of temperature
lower than that of the atmosphere or lower than the temperature in the
adjacent space. The cool temperature and time required for the further
processing of milk. The cooling medium is chilling water supply at 1-
2*c. The chilled is stored in cold storage room and it is constructed of
bricks with thermocol insulator. In this system, the coils are arranged in
proper order and fans sends air over the coils through a dust system to
the cold storage room.

Chilled milk outlet temperature (maximum) is 6*c

Raw milk outlet temperature (maximum) is 8*c.

The boiler section provides the steam for the best heat requirement for
dairy process works and sterilizing equipment.
 The verka milk plant, Gurdaspur has two horizontal and
coal/ husk fired boiler. Coal and husk is used as burning material.
Quantity of heat generation is depends upon the amount of used in a
given time.

In the boiler, soft water is used water level indicator is also

fitted in the boiler for indicating the water level. When the water pump
is automatically started and more water is fed to the boiler. The
maximum working pressure of the boiler is 17.5 kg/sq .cm and the
temperature is maintained above 200*c.

The transportation section is the vital section in the

transportation of the raw milk and milk products. The water supply
section is vital for all purposes. The electrical section is also a important
section in the dairy plant. Without proper supply of electricity there is
not work done in the whole plant.

The mechanical and welding workshop are meant for the

proper maintenance of the milk plant.

Production activity
Milk powder manufacturing
The milk powder is made in the powder plant; the powder plant consists
of two parts.

1) Evaporator
2) Spray dryer unit

In the evaporator, the milk is concentrated at about 48% solid. The

evaporation from the milk takes place under vacuum, which is
maintained by the vacuum steam. Steam is supplied as heating medium.
The concentrated product at desired concentration is continuously
taken out from the evaporator. The concentrate is them brought to the
spray drying chamber by spraying it to the spray nozzle with the help of
pressure pumps. The droplets of feed are atomized with the help of
high-pressure nozzle and the change to powder.

Paneer manufacturing
Paneer preparation, which contains 4.5% fat and 8.5% snf. The milk is
filtered through a muslin cloth to remove visible dirt. Then it is poured
into a double jackaled vat through which steam is passed at 3.5kg/cm to
heat the milk at 8.5%. Here citric acid is used as coagulant about 2.1
calculated amount of citric acid is dissolved in water to make 10%
solution and while adding slow stirring is done manually by a plunger
till a clear whey separation take place. Then it is drained out through a
muslin cloth coagulated mass collected. Then the mass is filled in hoops
with cloth lining and pressed with a weight of 10kg fro 20-25 minutes.
The pressed paneer is now removed from hoops and immersed in chilled
water (4-6*c) for 3-4 hours to give right temperature and proper
moisture equilibration.

Then the paneer is removed from water placed on a table to

remove the water and then cut into small pieces with a knife a packed in
polythene pack. The stamping of batch no, date, rate is done manually
on the plastic and then it is stored in the cold store at 5*c.
(a) Dahi Manufacturing
Dahi is a fermented milk product. It is made in about 1400kg daily.
Standardized toned milk with 9.0snf is used for the purpose. This milk is
pasteurized at 80*c and cooled to 30-35*c. The inoculum is mixed well
with blender. The inoculation is done in large cans. Then inoculated
milk is then aseptically filled in plastic cups up to 200ml and sealed. The
sealed cups are arranged in trays and sent hot air room which is
maintained at 35*c for 3-4 hours. The dahi is well made after it is taken
to cold store. Dahi is also manufacture in pouches. The packing for its
dahi is 250gm.
(a) Butter Manufacturing
The cream used for butter production is separated from the milk and
has 38% fat contents. The temperature is adjusted to 8-10*c the cream
is loaded in the butter churner and flavors is added to it. The churner is
then rotated, slowly at first until the air has been released and then
more rapidly until the emulsion break and small butter granules are
formed. Butter is removed and washed properly. Small salt add and
then packed.

D)Ghee Manufacturing
The butter is heated at 80*c in a suitable vessel and this temperature is
held for 30 minutes during which the butter stratifies. The lower most
fat layer and the dahi layer is disposed off living the ghee. Ghee then
filtered by nylon bags and kept in the settling tank for 8-10 hours
storage then packed.

Capacity of plant
The plant was designed to handle 50,000 liters per day of milk draying
and 10,000 liters per day as liquid supply. Since inception of the plant
there was on change in the handling capacity until April 1997. Due to
good potentiality of milk in area, an effort was always made to enhance
its handling capacity to 1,00,000 liters milk per day. Under the guidance
of milk federation, Punjab the register cooperation development fund.
These funds are being unutilized at the earliest. The loan amount shall
be refundable in 5 years after moratorium period of 3 years. On
expansion, the plant will handle 1,00,000 liters of milk per day. The
refrigeration capacity will also increase to 1.5 lac liters of milk per day.
At present, because of loan from cooperative societies, the handling
capacity of milk plant gurdaspur is 1,00,000 liters day and freezing
capacity of milk is 1.5 lacs liters per day.
The 12 members including chairman & vice-chairman
are represent the board members and management of
verka milk plant, Gurdaspur.

BOARD OF DIRECTORS

The list of chairmans from

1987
Name from to
1.joginder singh 07.05.87 06.05.88
Khunda
2. Satwant singh 04.12.89 28.06.91
Randhawa
3. Satwant singh 29.06.91 03.06.92
Viaironangal
4. Gurbachan singh 03.06.92 02.06.99
Babehali
5. Sudesh kumar 03.06.99 21.07.99
Sharma
6. Piara singh 04.10.99 10.11.02
Ghuman
7. Gurbachan Singh 11.11.02 ----
Babehali

Human resource activity

Recruitment is done by the way of promotion and the way of advertisement as
the common factors or non-milk federation in milk unions. The recruitment
process is done by two methods

1) Direct recruitment.
2) By the way of promotion.

The milkfed also given the advertisement in the newspaper. The promotion is
done on the basis of internal notification amongst employees of all milk plants
and applications are also invited from the local employment exchange or that
internally notified.

They also promote employees on the basis of merit comes against a

weekend past. The employees get training during first year and in the second
year they perform their duty as profession. In the third year the employees
are permanent. The most of milkfed employees are technical and they also
sent on training in various institute or related to other institutes. According to
them the employees are recruited within the sanction post and the staffing
pattern in which number of posts and qualification or experience of the
employees have been prescribed. The employees are not recruited beyond the
sanction strength for each post.

Since last five year and fulfill the recruited qualification for the
approach they will promoted for the post if the work is out of standing. The
total number of vaccines should be filled 60% by the way of promotion and
40% by the way of direct recruitment under the provision act.

Marketing Activity
Marketing is perhaps the most complex and challenging function
performed by any business firm. The term marketing is a very
comprehensive one. Marketing starts well before production and ends.
Only after rendering after sales satisfaction. It is the skill of selecting
and fulfilling consumer desires in such of way that a dose of money put
in brings back maximum return.

Milked is serving nation wide consumers through its network

of regional offices and very strong distribution channels. Milkfed
markets a wide range variety of verka product, which include liquid
milk, skimmed milk powder, whole milk powder, ghee, butter, cheese,
lassi etc. The annual turn over of milkfed has crossed rs.700 crore.
Verka is brand leader in milk powders particularly in northern eastern
sector and marketed by milkfed, commands a premium price over
powder manufacture by competitors, which include multi-national as
well as private trade and other cooperative federations. Now verka is
know for its equity, freshness, purity and of course it’s home made taste.
Product Packing
Product packing available

1verka desi ghee ½ kg, 1 kg, 2 kg, 15 kg.

2.paneer 200 gm, 1kg.
3.dahi 200 gm cups
4.lassi 200 ml tetra pack
5.sweetemed 200 ml bottles flavored milk
6.whole milk powder ½ kg, 1kg, and 10kg.
7.pasteurised milk ½ liter poly pack green pack (fat not less
than 6%) blue pack (fat not less than 45%) orange pack (fat not less
than 1.5%)
Marketing Activity
Marketing is perhaps the most complex and challenging function
performed by any business firm. The term marketing is a very
comprehensive one. Marketing starts well before production and ends
only after rendering after sales satisfaction. It is the skill of selecting and
fulfilling consumer desires in a such a way that a dose of money put in
brings back maximum return.

Milkfed is serving nation wide consumers through its

network of regional offices and very strong distribution channels.
Milkfed markets a wide range variety of verka products, which include
liquid milk, skimmed milk powder, whole milk powder, ghee, butter,
cheese, lassi etc.

The annual turn over of milkfed has crossed rs.700 crore.

Verka is a brand leader in milk powders particularly in northern
eastern sectors and marked by milkfed, commands a premium price
over powders manufactured by competitors which include multi-
national as well as private trade and other co-operative federations.
Now verka is known for its equity, freshness, purity and of course its
home made taste.
For the year ending 31st
march,2007
The undersigned auditors have audited the accounts of the gurdaspur
distt. Coop. Milk union ltd. Gurdaspur for the year ending 31st march,
200. Our observation on the balance sheet /manufacturing trading
account and profit and loss account along with the scheduled and
observation on working of milk union (milk plant, gurdaspur) are as
under.

Information that is collected from incharge of m.i.s.sh

blawinder singh as verbally informed by the account branch, there are
50 proposed societies working as on 31.3.200. As per balance book of
share capital worth rs 5203100/- there are 620 societies. As per register
of member societies entered in it.

Milk Procurement Activities

There are six milk-chilling centers addition to main plant situated at
Tugalwal, Kalanour, Narot Jaimal Singh, and Batala and Jaurian
kKalan. But the milk was only through three centers namely tugalwal,
kalanour and batala. The remaining is almost closed since long without
machinery. But even then, the employees are posted and withdraw a
salary of rs 183964/- annually.
Milk Chilling Centers
The milk procurement assistants and dairy helper- cum- cleaners
remained posted without any work when the mcc was not working since
may.2002. Hence, the salary and allowances paid to this staff needs
justification.

It has been noticed that the plant authorities installed one

bulk milk cooler at jaurian kalan, which was purchased for installing at
the mpcs issuing them on loan basis, the cost of which was rs 500785.
The dairy milk procurement was fixed as 50,000 liter per day whereas
the achievement remained under capacity through out the year. An
average procurement remained 4255/-
Liters. The new revised procurement target need to be fixed
as the capacity of the plant is 1,00,000 liters per day.
FINANCIAL POSITION

TURNOVER:
The annual turnover of Milkfed which was Rs.585 crores in the year 2003-04
has hit the level of Rs.725 crores in the year 2006-07.

EQUITY PARTICIPATION:
The paid-up equity of Milkfed as on 31.3.2007 was to the tune of Rs.47.15
crores which comprises of Rs.29.02 crores from the cooperative members and
balance Rs.18.13 crores from State Government.

MILKFED AT A GLANCE
PARTICULARS UNIT 02-03 03-04 04-05 05-06 06-07
FUNCTIONAL
CUMMU.NOS. 6643 6445 6104 6101 5989
SOCIETIES
CUMMU.NOS
MEMBERSHIP 3.79 3.76 3.56 3.63 3.60
IN LACS
AVG. DAILY
LKG SPD 10.01 7.45 7.81 7.82 7.78
MILK PROC
PEAK MILK
LKG SPD 15.01 10.04 11.64 11.37 11.54
PROC
A.I. CLUSTER
COOMU.NOS. 305 323 341 388 433
SOCS.
FODDER SEED
M.Ts. 517.40 444.10 400.30 500.00
SUPPLIED 430.00
CATTLE FEED
M.Ts. 71743 73724 66970 66750 73577
SOLD
AVG..DAILY
LLPD 4.68 4.97 5.27 5.67 5.81
CITY SUPPLY
LAC
SALE OF SFM 29.61 30.32 35.85 42.49 41.92
PKTS/BTLS
LAC
SALE OF LASSI 10.10 10.54 12.20 16.89 19.16
PACKETS
SALE OF ICE-
LAC LITRES 7.63 9.17 10.23 12.18 15.61
CREAM
EXPORTS RS.IN LACS 953.52 698.17 1142.28 713.67 11.50
RS.IN
TURNOVER 670.00 585.00 653.00 682.00 725.00
CRORES
Balance Sheet 31.03.2007
Previous Liabilities Amount
Year

50000000.00 Authorized share 50000000.00

capital
12703100.00 Share capital 12703100.00
63370545.15 Reserve & surplus 66179628.21

23697278.07 Secured loan 26041826.00

169417635.48 Current liability & 192439890.11
Provision
1443909.00 Share stabilization 1443909.00
Fund
Stock in transit
254088.56
29906244.88
Assets

87574993.60 Fixed assets 88363844.71

15500100.00 Investments 15500100.00
53669569.99 Current assets 62585279.69

106285058.92 Accumulated losses 113887804.11

76027451.19 Loss for the year 18725413.37
270632467.70 299062441.88

Annual Budget
In the light of the instructions issued by the milkfad, punjab,
expenditure of each head are required to be incurred within budgeted
provision, but the plant authorities did not follow budget and incurred
expenses over and above the budget. Mainly in the following cases for
the year 2006-07.

Head of approved expenses

Account limit incurred

Machinery 8.50 10.25

Chemical & 3.96 5.10

Detergents

Sales 0.50 0.69

Promotion

Power 56.46 57.58

Interest 18.00 23.45

Milkfed 89.10 101.21
Interest
Building 2.05 2.12

Present Business Of The

Company
The plant that started in a modest way has now grown in stature. The
plant has installed capacity to process 1.0 lac liter of milk per day. The
present milk products of verka milk plant are:

1. Tonned milk
2. Double tonned milk
3. Full cream milk
4. Standard milk
5. Skimmed milk powder
6. Whole milk powder
7. Paneer
8. Dahi
Milk Processing
For a good quality product proper processing is must sequence
operations in processing in section:

Chilling: All in coming milk is chilled first and then it is

diverted to milk storage tanks. Milk is chilled below 4*c the raw chilled
milk is utilized for the various products processing operations. The
chilled milk is stored in tanks called silo.

Pasteurizing: milk is pasteurized to 80*c for 15 sec and

then immediately cooled below 4*c. The pasteurize has the following
section-
1. Chilled water section
2. Regeneration 1 and 2
3. Hot air section
4. Holding section

The pasteurizing is plate heat exchanger type consisting of many

conducting plates arranged parallely to form a network of many plates
lying side by side alternate plates are for carrying milk and hot water.
The length and breadth of plates flow rate are so adjusted to give proper
contact time to milk for proper pasteurization. The high temperature
show time method is being used here.

Flow Chart Of Milk

Pasteurizers.
Whole milk from chilled raw milk storage tank
 balance tank

standardization

regeneration 1(50-55*c)

Filtration

Regeneration 2(60-658*c)

Cream Sepration: milk after regeneration 1 passes

to cream separator. The cream from cream separator goes to cream
pasteurize and from cream

Storage thank where as the skim milk diverted to the pasteurizes.

Fat % in cream = 36-40 %

Fat % in skim milk = 0.05-1 %

Separation efficiency = 65-70 %

Cream Pasteurizer: it is a plant exchange type

of pasteurizes specially designed to pasteurizes cream at 90*c for 15 sec.
The pasteurized cream is than pumped in the cream storage tanks, from
here cream is sent to the butter section or could be sent to the balance
tank when milk is standardized.
Process Flow Diagram For
Paneer
Raw milk reception from societies / chilling centre

filtration

Chilling <7* c

Silo / storage tank <7*c

Pasterurization of standardization of milk

 Heating for 85 - 90*c for 10 mins

staining and draining

hopping and pressing 50 kg wt for 10 mins

Immersion in chilled potable water 5-10*c

Packing and sealing in 200gm cup

Incubation for 3-4 hours

Storage < 10*c

PROCESS FLOW DIAGRAM FOR

DAHI
Receiving standardized toned milk
(3% fat and 9% snf)

Pasteurizing at 80*c

Cooled at 35-38*c in aluminum cans of

40 litre capacity

adding culture at a rate 0.8-0.7% at 50*c

 Mixing thoroughly with sterile plunger

Filling in plastic cups (200ml)

Sealing the cups

Incubating at 35*c for 3-4 hours in hot air room

checking whether dahi is well made

Storage at 4*c in cold storage room

Conclusion
Verka brand of milk products is a very popular brand among the
consumer and especially verka pasteurized milk and verka ghee are the
most popular brands. The company has good market potential and it
should concentrate on the development of its milk bar as it also
contributes to the earnings of the companies. The company should
provide better basic facilities and value added facilities for growth of the
business. Verka should also try to create new customer along with
retaining old customer by adopting innovating marketing strategies
which will be back to and existing excellent image

The accumulated losses up to 31.03.2007 are rs. 113887804.11. The loss

for the year is 18725413.37 which depict poor financial position of the
plant.
The milk plant has a mission to provide above stated activities to each
farmer at his door step and to bring them out from clutches of do this
who supplies poor quality milk to consumers and middleman. The
organization of farmers and rural milk products has resulted in
development of a area. This has encouraged 5 – 6 milk contractors as
well as three private milk plants to come up in district. This has
generated competition to produce more and quality milk and gurdaspur
milk plants is becoming a cushion to provide support price to poor
farmer as subsidiary occupation. Milk union helps to relive and bring
them out of wheat /paddy circle and a long way in improving financial
health and general leaving condition of the farmers

Bibliography
Website

www.milkfed.nic.in
www.chd/nic.in
 QUESTIONNAIRE

I Guriqbal Singh pursuing MBA from SSIMT Institute of Management &

Technology, Dinanagar. I am conducting a survey on the Topic “Preferences of
people towards milk products with special reference to verka”. I shall be
thankful to you if you spare few minutes to fill the questionnaire. Information
provided by you will be kept confidential.

Q.1- Are you a user of milk product?

Yes  No 
Q.2 - Which type of milk & milk products of verka you are using? (TICK
ANY)
1. Milk 
2. Curd 
3. Ghee 
4. Milk Powder 
5. Paneer 
6. Lassi 
7. Any other _______________ (Please specify)
Q.3- what are the factors that influence your buying behaviour?
1. Brand 
2. Price 
3. Advertisement 
4. Availability 
5. Packaging 
6. Quality 
Q.4- From where you are purchasing the milk & milk product of verka?
1. Departmental store 
2. Confectionary 
3. Super bazaar 
Q.5- why you purchase milk & milk product of verka?
1. Daily use 
2. Habitual 
3. Health 
 4. Quality product 
5. Any Other _________________ (Please specify)
Q.6- what you consider more important while you make a purchase?
1. Quality of product 
2. Availability 
3. Both 
Q.7- What are drawbacks of milk and milk products of verka?
1. High price 
2. Low quality 
3. Availability 
4. Any Other________________________ (Please specify)

Q.8- Do you think there is need of improvement in milk and milk products of
verka?
1. Yes 
2. No 
3. Can’t say 
Q.9- In which field you need of improvement in verka products?
1. Price of products 
2. Quality of products 
 3. Availability of product 
4. Variety of the Products 
Q.10- Are you satisfied with milk and milk products of verka?
1. Extremely satisfied 
2. Very satisfied 
3. Satisfied 
4. Dissatisfied 
5. Very dissatisfied 

Q.11- Would you recommend other to use this products?

1. Yes 
2. No 
3. Can’t say 

Q.12- If better Quality is provided by other brands of milk & milk product. Will
you switch over?
1. Yes 
2. No 
Q.13- if you have a chance to choose best brands of milk &milk product which
one you will recommend?
1) Amul 
 2) Mother dairy 
3) Nestle 
4) Verka 

PERSONAL PROFILE OF RESPONDENT

Name:__________________________________

Age: A.  18-30 Years B.  30-45 Years

C.  45-60 Years D. 60 and above

Sex:  Male  Female

Qualification: A.  Undergraduate B.  Graduate C.  Post-Graduate

Contact No.______________________________
Thanks for your kind
Cooperation