Professional Documents
Culture Documents
On
Procurement and Inputs
By
VARSHA TIWARI
MBA (RDM) - III SEMESTER
AUGUST 2008
My training has become a fruitful experience to me. I have gained a good amount of
experience and abroad idea about the working of the organization.
Date:
“Varsha Tiwari”
MBA (RDM) – III Semester
Lucknow University
Lucknow
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Acknowledgement
I did this project work for the partial fulfillment of MBA (RDM) degree. On the
completion of our project, I take the opportunity and pleasure to express my sincere
gratitude and indebtedness to all those who have directly or indirectly helped me in
order of completion of this project.
I would like to thank to all people who supported me and were involved in one
way or another in the preparation of this project. With the biggest contribution to this
project, I would like to thank Mr. D.R. SINGH (Manager, Field Officer) and Dr. UTTAM
(Manager, Veterinary Surgeon), for their continuous guidance and kind support. Their
extraordinary culture and knowledge of the physical and virtual worlds made easy and
inspired me to do this project. They taught me how to apply my skills in a new way in
order to complete this project.
Varsha Tiwari
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Table of Contents
Introduction ..................................................................................................................... 6
Phase I......................................................................................................................................10
Phase II .....................................................................................................................................10
Introduction:............................................................................................................................14
Milk production:......................................................................................................................16
Exchange: ...............................................................................................................................17
Page 3
Door to door sale services of milk and milk products:.....................................................19
Capacity ........................................................................................................................ 19
Principles Of Co-Operatives.................................................................................................27
Page 4
Role of Milk Societies in Rural Economy....................................................................... 29
Quality......................................................................................................................................34
Weight......................................................................................................................................35
Sampling..................................................................................................................................35
Chilling of Milk.........................................................................................................................36
5. Butterfat determination:...................................................................................................40
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9. Determination of moisture content of butter:..................................................................41
Kedora Village............................................................................................................................53
Malauli Village............................................................................................................................56
Conclusion .................................................................................................................... 60
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Introduction
Indian dairy is emerging as a sunrise industry. India represents one of the world’s
largest and fastest growing market for milk and milk products due to increasing
disposable incomes among 275 millions strong middle class. The reason being, that it is
rural based, land saving and gender neutral, composed of the crop production to offer
more favorable opportunities of employment. Dairy farming provides substantial source
of the landless labor as well as marginal farmers.
During the last 25 years, we have moved from a situation of scarcity and rationing of
milk to a scenario in which dairying proves to be a sure path of rural development. As
per capital availability of milk has been increasing at a rate faster than that of the
increasing population. The large and rising domestic demand for both milk and milk
products with an expanding middle income group, there exists a market for value added
products, especially in cities and towns. There are also the possibilities of covering
surplus into conventional milk products.
Modern Scientific processing technology and managerial incursion are opening up best
opportunities in processing and marketing of various kinds of value added milk products
like flavoured milk, ice cream, cheese and other such delicacies.
The emerging consumption patterns present new challenges for the dairy industry. The
strategy is now shifting from distribution to sales and marketing. Extreme permissibility’s
of milk and possibilities of its contamination necessitate rapid movement of milk difficult.
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Role of Dairying in Indian Economy
It is well established fact that India is basically an agriculture country. Majority of its
population lives in villages, whose primary occupation is agriculture. For farmers,
dairying is a subsidiary source of income. It plays an important role in the agriculture
economy.
3. Dairying provides a stable income: The most of the agriculture produce show
great fluctuation. The price of dairy products does not show such wide range of
fluctuation in their prices.
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Operation Flood:
A recent World Bank audit shows that of the Rs 200 crores it invested in Operation
Flood II, the net return into the rural economy has been a whopping Rs 24,000 crores
per year over a period of ten years, or a total of Rs 240,000 crores in all. No other major
development program has matched this input-output ratio.
Operation Flood, launched in 1970, has been instrumental in helping the farmers mould
their own development. It is helping reach milk to consumers in 700 towns and cities
through a National Milk Grid. It also helped eradicate the need for middlemen thereby
reducing the seasonal price variations. As a result of the cooperative structure the
whole exercise of production and distribution of milk and milk products has become
economically viable for farmers to undertake on their own. In this manner the farmer
himself can enjoy the fruits of his own labor, instead of surrendering a majority of the
profit to corrupt middlemen.
The operation flood was carried out in three different phases of development namely:-
¾ Phase I
¾ Phase II
¾ Phase III
The scheme sought to establish milk producers' cooperatives in the villages and make
modern technology available to them. The broad objectives are to increase milk
production ("a flood of milk"), augment rural incomes and transfer to milk producers the
profits of milk marketing which are hitherto enjoyed by well-to-do-middlemen.
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Phase I
Phase I of Operation Flood was financed by the sale within India of skimmed milk
powder and butter oil gifted by the EC countries via the World Food Program. As
founder-chairman of the National Dairy Development Board (NDDB) of India, Dr Kurien
finalized the plans and negotiated the details of EEC assistance. He looked after the
administration of the scheme as founder-chairman of the erstwhile Indian Dairy
Corporation, the project authority for Operation Flood. During its first phase, the project
aimed at linking India's 18 best milksheds with the milk markets of the four metropolitan
cities of Delhi, Mumbai, Calcutta and Madras.
Phase II
Phase II of the project, implemented during 1981-85 raised this to some 136 milksheds
linked to over 290 urban markets. The seed capital raised from the sale of WFP/EEC
gift products and World Bank loan had created, by end 1985, a self-sustaining system of
43,000 village cooperatives covering 4.25 million milk producers. Milk powder
production went up from 22,000 tons in the pre project year to 1,40,000 tons in 1989,
thanks to dairies set up under Operation Flood. The EEC gifts thus helped to promote
self-reliance. Direct marketing of milk by producers' cooperatives resulting in the
transfer of profits from milk contracts --increased by several million liters per day.
Phase III
Phase III of Operation Flood (1985-1996) enabled dairy cooperatives to rapidly build up
the basic infrastructure required to procure and market more and more milk daily.
Facilities were created by the cooperatives to provide better veterinary first-aid health
care services to their producer members.
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Far reaching consequences
¾ The year 1995-96 marked the termination of Operation Flood III, funded by a
World Bank loan, EEC food aid and internal resources of NDDB. At the
conclusion of Operation Flood III, 72,744 DCSs in 170 milksheds of the country,
having a total membership of 93.14 lakh had been organized. The targets set
have either been effectively achieved or exceeded. However, procurement
targets could not be reached as private agencies started procuring milk from the
cooperative villages, following the new delicensing policy under the
Government's program of economic liberalization.
¾ While the demand for milk was rising under Operation Flood the total cattle
population remained more or less static. If milk production had to be increased
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the 'White Revolution' in India. It began with 20 liters of milk per day, nothing but a
trickle compared to the flood it has become today. Today parag collects, processes and
distributes over a million liters of milk and milk products per day, during the peak, on
behalf of more than a thousand village cooperatives owned by half a million farmer
members. Further, as Ganga-ma carries the aspirations of generations for moksha,
parag too has become a symbol of the aspirations of millions of farmers. Creating a pattern of
liberation and self-reliance for every farmer to follow
The revolution started as awareness among the farmers that grew and matured into a
protest movement and the determination to liberate them. Income of the farmers was
derived almost entirely from seasonal crops. The income from milk buffaloes was
undependable. The marketing and distribution system for the milk was controlled by
private traders and middlemen. As milk is perishable, farmers were compelled to sell it
for whatever they were offered. Often, they had to sell cream and ghee at throwaway
prices. In this situation, the one who gained was the private trader. Gradually, the
realization dawned on the farmers that the exploitation by the trader could be checked
only if marketed their milk themselves. In order to do that they needed to form some sort
of an organization. This realization is what led to the establishment of the PARAG
DAIRY which was formally registered on MARCH 23, 1938
There is no sphere of economic activity to which the principles of cooperation can not
be applied. Milk is produced in the rural areas by small, scattered individuals farmers,
who face problems related to the production as well as marketing of milk. The most
common mode of disposal of milk, though less remunerative is to convert milk into Ghee
and Khoa. In the absence of adequate storage facilities these products are sold at very
low price due to the fact that milk & milk products are perishable commodities. Individual
producer finds it difficult to sell his produce at reasonable price because lack of
resources. This leads to exploitation of milk producers by the middleman. In order to
eliminate middleman and provide remunerative prices for the milk to produces
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Cooperative Dairying came into to existence. For the farmers to form cooperative
societies a sum of Rupees was provided in the first five year plan.
The second plan was drawn up more or less on the pattern of first five year plan. The
emphasis on cooperative farming, production and marketing etc. was given on much a
broaden perspective in the subsequent plans. This ever increasing sense of cooperation
let to the development of milk unions and milk supply societies.
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Company Profile
Introduction:
Lucknow Pradeshik Co-operative Dairy Federation came into being on 23rd March, 1938
via Registration No. 257. The capital invested was only Rs. 100/- and 220 liters of milk.
Today, over 2 lakh liters of milk is handled in the co-operative production unit and its
annual turnover is Rs. 50 crores. Its present share from state government is 2.21 crores
and from committees is 52.60 lakhs.
Established : 1938
In spite of several setbacks and hurdles, the Lucknow Pradeshik Cooperative Dairy
Federation has steadily progressed from strength to strength. Operation flood Phase II,
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which was implemented in Uttar Pradesh, in the year 1983 – 1984 provided the much
needed impetus to the co-operative, for the past few years, Lucknow Pradeshik Co – operative
Dairy Federation has mentioned it as lead in among the states co – operative in areas
as diverse as distribution, handling and revenue.
P.C.D.F Ltd. is more than four decades old in the Indian Dairy Industry. A quasi
government organization in the cooperative sector, it is the leading organization in the
dairy sector of Northern India.
To forge a direct link between the producer and the ultimate consumer a three tier co-
operative structure has been evolved comprising of primary societies at the village
level, Milk union in the district level & Federation at the State level.
The rural milk co-opertaives draw their inherent strength from the farmers’ committed
participation. More than 5.91 lacs rural milk producer families of 12500 village level
dairy co-operatives reaffirm their faith by selling surplus milk to P.C.D.F.
Encouraging rural poor in dairying is a priority with P.C.D.F and through its consistent
efforts; P.C.D.F has ensured that the rural masses remain an indispensable part of
dairying.
Parag dairy is working under “Pradeshik cooperative dairy federation limited”,
established on 23 March, 1938 and inaugurated by late “shri Gopal lal pandya”. First
day of the working of the union started with 20 liter of the milk and rupees 100 of the
working capital. Till 60’s milk union had faced various ups and down but the activities of
the same will remain continued despite various constraints. Thereafter the series of the
innovative actions, proper strategies and planning, the milk union has achieved the
capacity of handling of the liquid milk to the tune of 1.50 lakh liters per day. The basic of
this union is to establish the cooperative societies of milk produced by villagers, farmers
are collected in a systematic manner and the same is processed by adopting various
technologies and to supply the milk and milk products to the population living in the city.
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Organization of the society and its membership:
It is very pertinent to mention over here that the area of Lucknow district is small to feed
the requirement of the milk because of the fact that the Lucknow is consisting of only 8
blocks and 860 villages and out of which 4 blocks and most of the villages have now
become the part of the Lucknow city which adversely affect the milk production at
villages and the effectiveness of the milk producers.
Milk production:
The milk federation have started to collect the milk for milk federation Lucknow from the
nearby districts namely sitapur, shahjahanpur, barabanki, raebareilly, sultanpur, gonda,
lakhimpur, basti, bahraich etc, through milk tankers to ensure regular and required
quantity of the milk at milk federation Lucknow.
Now the milk federation Lucknow is working in a very efficient and systematic manner
and also adopted the technological advancement in their day to day working. The milk
federation is producing 36000 kg milk approximately on daily basis, the milk federation
has also diversified their activities by introducing other by-products of the milk.
The success of the project is basically depend on the well being of the of the milk
producers and of their castles for supply of good quality of the milk, the federation has
started various schemes for them i.e. medication for the cattle, fodder for the milk
animals, insurance of the cattle, vaccination etc.
Technical investment services:
Under “operation flood” various technical services have been made available to deal
with problems like, artificial insemination, infertility, inoculation, vaccination, balanced
diet for cattels, green fodder, and various health programs for animals are provided.
Under the fodder seed scheme the large quantity of the seed are distributed to the
members of the society through society office bearers. The quantity of distribution of
fodder seed has increased year to year. The pilot project of technical investment
services was initially started in 2004-05 under which the societies were established on 6
routes to whom the emergency vetenary services were provided on cost basis, are
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being provided to milk producers. Simultaneously the cost of the milk is being paid to
milk societies and also to get ensure on low premium to the better quality of the cattle of
the members of the milk producing societies.
Establishment of Automatic Milk Collection Unit and Bulk Milk
Coolers:
Under the scheme of pure milk production scheme of government of India and SGSY
scheme started by the state government under which AMCU and BMC to be
established in various milk unions of the district. These schemes have now been started
at various levels and under self financing schemes, various AMCU are being
established under which transparency and reliability of societies is being taken care of.
The number of such units is increasing in a phased manner .The duly of scheme is that
the first installment i.e. 80 percent of the total cost of AMCU will be paid by the society
and the rest amount will be paid by the manufacturing company i.e. in 12 installment by
the milk union and the same will be recovered from the milk societies in 48 installments.
Along with this cooler units are also proposed to be established.
Payment for the milk:
Lucknow milk union is making the regular payment of the cost of the milk to milk
societies on regular basis, apart from this milk union used to pay dividend to milk
societies and out of of the net profits earned by the lucknow milk union . lucknow milk
union is trying to implement the scheme under which the milk producers are linked with
banks to facilitate payment of the cost of the milk to milk producers through bank
accounts.
Exchange:
The aim of the lucknow milk union is to pay the reasonable cost of the milk to milk
producers to rural areas without any mediators on the other hand and also to provide
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the quality milk to the consumers of urban areas at a reasonable price, in this way
lucknow milk union is taking care of the interest of rural and urban population in efficient
manner.
The lucknow milk union is supplying different qualities of milk i.e. toned, whole, janta
milk, homogenized standard milk and also other milk product i.e. ghee, butter, curd,
peda, mattha, flavored milk etc. On daily basis the popularity of the products of the milk
union among the consumers is increasing day by day. The Lucknow milk union ensures
the quality of the product to the satisfaction of the consumer.
The milk federation also sets up milk testing camps in different colonies and important
places of the city to generate awareness among the consumers and to attract more
consumers for parag milk and its products.
Automatic packing machines for packing of the curd in cups:
Lucknow milk union have since established the automatic curd packing machines
keeping in mind the demand of the consumers, thousands of the curd packing cups are
being packed and being made available to the consumers through various milk booths.
Establishment of milk booths:
Lucknow milk union has established various milkbars mainly at railway station, jal
sansthan, bhootnath mandir irrigation department, urdu academy etc, to sell the parag
products. The results of such booths are very satisfactory.
Marketing of open milk through automatic milk vending machines:
Milk union has established automatic vending machines in lucknow city on the pattern of
the milk vending machines established by mother dairy in delhi. Milk union is proposing
to supply the open standard milk to the consumers through F.R.P. tanks using three
wheeler to provide employment to umemployed youth.
Page 18
Door to door sale services of milk and milk products:
Lucknow milk union has identified star agents on commission basis for supply of the
milk and milk products door to door .In this way the milk union provide employment to
unemployed youth.
Quality assurance:
To ensure the assured quality of the milk, the milk union has established air conditioned
R.M.R.D(raw milk reception dock) labs with the grant given by U.P. DASP .In the first
step milko testa, milko scan of the milk has been computerized which is working
satisfactory .Apart from this the laboratory is equipped with state-of-the-art equipment
which includes laminar flow,apparatus, phase contrast microscope and B.R. apparatus
are the main instruments, simultaneously is trying to get ISO 9000, ISO 14000 AND
H.A.C.C.P. certification.
Employee’s welfare scheme:
Management of lucknow milk union has been taking a number of steps for the welfare of
their workers. Employees are being provided help through the Employee Welfare Funds
in case of accidents, cancer, heart attack, paralysis etc. They are felicitated with a
farewell gifts at the time of retirement. All these facilities are also available to the
officers/ employees of P.C.D.F. if they retire from the federation itself.
In the current year, under the payment of bonus act 8.33 percent bonus is given to the
employees. The employees are also given dearness allowance as announced by the
state government as well as benefits of gratuity and job on compassionate grounds to
the dependent of the deceased employee.
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Milk Product Range:
Brand: Parag
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Organization structure
PCDF has ten divisions. Every division has manager who is responsible to general
manager. G.M. of every division is responsible to managing director.
The division heads of each division shall the responsible for the performance and of
their respective division not only at the head office but also in the units/unions and in the
field. These officers shall not merely insure achievement of the targets fixed and
implementation of system for functional areas but promptly attend to the problems of the
units/unions.
The divisional heads shall discharge their duties with in the policy frame laid down by
the managing director & subject of his control & supervision only important performance
and control reports, policy matters, questions involving exception to approved policy,
system development and other important matters need to be put up before the
managing director.
Will before approval & implementation be routed through the management service
division, which will check the plan to see whether they are in conformity with corporate
objective, and will see that they are in conformity with other plans and systems and no
contradiction occurs.
The divisional heads should see the terms made by them and their officers and
adequate and purposive and designate link officers for each officer in their division. All
letters to the NDDB shall before dispatch, be sent to the MSD which take speedy
clearance at the appropriate level. A copy of all such letters shall be the CPM section of
the MSD.
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Aims and Objectives of the Organization
Dairy development program aims at raising the level of rural milk producers, providing
them with convenient marketing facilities at their door step, as well as good quality milk
and milk products to the consumers, particularly the urban areas at a reasonable price.
Dairying also provides effective supplement to agriculture, especially for the weaker
sections of society in the rural areas. Adequate provision has been made for technical
and attendant services, such as artificial insemination, animal health, fodder, seeds,
green fodder and nutritive cattle food.
• Evaluation of the standard and quality of milk and milk products to be marketed
by the federation.
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• To arrange collection, storage and transportation of milk and milk products.
• To establish collection and refrigeration centers, liquid milk units and processing
facilities for distribution and sale of items purchased from various sources.
• “AMUL” products still have to face very tough competition in Lucknow with
PARAG due to the efficient distribution network of the marketing division of the
PCDF.
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Cooperative Structure of the Indian Dairy Industry
State Federation (Cooperative Milk Marketing Federation)
Made up of all the cooperative milk producers' unions in a state, a state federation is
responsible for marketing the milk and milk products of member unions. Some
federations also manufacture feed and support other union activities.
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District Union (District‐Level Cooperative Union)
Owned by dairy cooperative societies, a district cooperative milk producers’ union buys
all its member societies' milk, then processes and markets the milk and milk products.
Most unions also provide a range of inputs and services to local dairy cooperative
societies and their members, including feed, veterinary care, and animal husbandry, to
sustain the growth of milk production and the cooperatives' business. Union staff train
and provide consulting services to support dairy cooperative society leaders and staff.
Village Society (Dairy Cooperative Society [DCS])
Village dairy cooperative societies (DCS) are formed by individual milk producers or
dairy farmers. Any farmer can become a member by buying a share and committing to
sell milk only to that society. Each society has a milk collection center where members
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take milk every day. Each member's milk is tested for quality with payments based on
the percentage of fat and non-fat solids. At the end of each year, a portion of the
society’s profits is used to pay each member a patronage bonus based on the total
quantity of milk processed.
Co‐operative Milk Producers Union / Dugdh Utpadak Sahkari Sangh
Ltd.
4. Organize available technical inputs for its primary societies i.e.; cattle
feeds, A.I facilities, Green Fodder seeds, vaccination etc.
Objective of the Milk Co‐operative Societies
i. To undertake activities necessary for clean and quality milk production and
increase permitted animals to give necessary guidance and assistance to the
members/producers to carry out these activities.
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iii. Organize marketing facilities for milk from members.
Qualification for Membership to the Milk Co‐operative Societies
Note : There are milk co-operative societies functional by which litres of milk per
day is received to the milk union through milk routes in different areas of the
district by milk vans.
Principles of Co‐Operatives
Cooperation not only includes a feeling of help and unity but also generates love,
security, joy, sympathy, reverence and compassion in the society.
Principles of Co-operation
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3. Interest on share capital
4. Sharing of Profits
5. Development of Education
6. Mutual Co-operation
1) Formulating By-laws.
2) Management of Milk Committee
(a) General Body
(b) Managing Committee
3) Formation of Committee
4) Milk Collection and arrangement of transportation
1) General Body
2) Managing Committee
3) CEO/Gen. Manager/In charge/Workmen.
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Technical Input Facilities
Economic Effects
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Social Effects
1) Sahiwal
2) Red Sindhi
3) Gir
4) Jersey
5) Brown Swiss
6) Yorkshire
7) Holstein Friezen
8) Haryana
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Predominant Buffalo Breeds
1) Murrah
3) Neeli Ravi
4) Surti
5) Mehsana
6) Jaffarabadi
7) Nagpuri
8) Tarai
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• The primary production of milk on farms—the keeping of cows (and other
animals such as goats, sheep etc.) for the production of milk for human
consumption;
• The processing of milk—with the objective of extending its saleable life. This
objective is typically achieved by (a) heat treatment to ensure that milk is safe
for human consumption and has an extended keeping quality, and (b)
preparing a variety of dairy products in a semi-dehydrated or dehydrated form
(butter, hard cheese and milk powders), which can be stored.
Dairy processing occurs world-wide; however the structure of the industry varies from
country to country. In less developed countries, milk is generally sold directly to the
public, but in major milk producing countries most milk is sold on a wholesale basis. In
Ireland and Australia, for example, many of the large-scale processors are owned by
the farmers as co-operatives, while in the United States individual contracts are agreed
between farmers and processors. Dairy processing industries in the major dairy
producing countries have undergone rationalization, with a trend towards fewer but
larger plants operated by fewer people. As a result, in the United States, Europe,
Australia and New Zealand most dairy processing plants are quite large.
Plants producing market milk and products with short shelf life, such as yogurts, creams
and soft cheeses, tend to be located on the fringe of urban centres close to consumer
markets. Plants manufacturing items with longer shelf life, such as butter, milk powders,
cheese and whey powders, tend to be located in rural areas closer to the milk supply.
The general tendency world-wide, is towards large processing plants specializing in a
limited range of products. There are exceptions, however. In Eastern Europe for
example, due to the former supply-driven concept of the market, it is still very common
for ‘city’ processing plants to be large multi-product plants producing a wide range of
products.
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The general trend towards large processing plants has provided companies with the
opportunity to acquire bigger, more automated and more efficient equipment. This
technological development has, however, tended to increase environmental loadings in
some areas due to the requirement for long-distance distribution.
Basic dairy processes have changed little in the past decade. Specialized processes
such as ultra filtration (UF), and modern drying processes, have increased the
opportunity for the recovery of milk solids that were formerly discharged. In addition, all
processes have become much more energy efficient and the use of electronic control
systems has allowed improved processing effectiveness and cost savings.
P.C.D.F. has also the distinction of having the most sophisticated and fully
computerized first vertical dairy in Noida. This is a state-of-the-art project with its various
sections located in the basement and three floors of the building.
A well equipped Central Quality Control Laboratory is based at Lucknow which checks
the organoleptic chemical & microbiological quality of the products.
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Reception of milk
Reception Dock
Here decision regarding the acceptance of milk is taken for further processing. Since
the future processing of milk mainly depends upon its quality, the decision of accepting
the milk, must be made very carefully.
• Unloading
• Sampling
• Testing
• Weighing & Recording
Quality
Before weighing the milk, its quality should be checked. Taste and smell are good
preliminary indicators of milk quality, and visual observation can also be useful. If the
person receiving the milk suspects that it is of poor quality, he or she can carry out one
of the following tests: acidity, pH, alcohol and clot-on-boiling. These will determine the
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quality of the milk. Once the person receiving the milk is satisfied with its quality, it can
be weighed and the weight recorded.
Weight
Composition of milk and presence of additives
A dairy engaged in butter-making will need to base its payments on the butterfat content
of the milk. The milk received will have to be sampled for butterfat analysis. The
procedure for this is dealt with below. Spot checks can also be carried out to test for
added water and the presence of neutralisers if malpractice is suspected.
Sampling
A representative sample is essential for accurate testing. Milk processors usually pay
for milk or cream on the basis of butterfat analysis, and a single butterfat test may be
used to determine the butterfat content of thousands of litres of milk or cream.
Therefore, an accurate and representative sample must be obtained.
Milk must be mixed thoroughly prior to sampling and analysis to ensure a representative
sample. If the volume of milk is small, e.g. from an individual cow, the milk may be
poured from one bucket to another and a small sample of milk taken immediately. But if
large volumes of milk are handled, the milk or cream must be mixed by stirring.
However, it is very difficult to obtain a representative sample of milk or cream when a
large volume is dumped into a large container. In such a case the milk must be stirred
thoroughly and small samples taken from three or more places in the container. For
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best results, milk or cream must be sampled when it is at a temperature between 15
and 32°C. If the cream is too cool it will be thick and viscous and will be difficult to
sample.
Sour milk or cream, in which casein has coagulated, must be sampled frequently.
Sampling sour milk follows the same procedure as for fresh milk. If the milk or cream
has been standing for a long time and a deposit has formed on the surface and sides of the
container, it should be warmed while agitating before a sample is removed.
For certain analyses, milk samples can be preserved and stored to await analysis.
Samples of milk or cream for butterfat analysis can be preserved using formalin,
corrosive sublimate or potassium dichromate. For general analyses, formalin is
preferred, because the other two increase the solids content of the milk, influencing total
solids determination.
Chilling of Milk
After reception of raw milk it is chilled to sufficiently low temperature so that the growth
of micro organism present in the milk is checked.After reception of good quality of raw
milk to sufficiently low temperature so that the growth of micro organism present in the
milk is checked. In this process the temperature of milk should be reduced to less than
10 deg.C preferably 3.4deg.C.
Pasteurization Plant
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The process of heating every particle of milk and milk products to at least 63deg.C and
holding at such temperature continuously ate least 30 min. or heating it to least
71.5deg.C and holding at such temperature continuously for tat least 15 seconds. All
pasteurized and milk products shall be cooled immediately to a temperature of 10deg.C
or less shall be maintained at that temperature until delivery. Here after pasteurization
takes place where every particle of milk is heated to at least 63o.C and held at such
temperature continuously for at least 30 minutes
All pasteurized milk is cooled immediately to a temperature of 10oC or less & shall be
maintained at that temperature until delivery.
Condensation Plant
The various temperatures needed throughout the processing of milk is regulated with
the help of this condensation plant and its two prime sections
• Refrigeration Department
• Boiler house
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Laboratory Testing for Quality Control
Milk collected from the village co-operative societies, goes through 23 stringent quality
tests before being packed as liquid milk or converted into various products and
dispatched for sale.
9 Cleanliness
9 Foreign Particles
9 Organoleptic test
9 Soda test
9 Alcohol test (for freshness)
9 Urea test
9 Glucose
9 Sugar
9 Salt
9 Hydrogen Peroxide
9 Formalin
9 Starch
9 Sodium Thiosulphate
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9 Mineral Oil Test (M.O.T)
9 B.R. Reading (for refined oil)
9 Milk Acidity (for sourness of milk)
9 Clot on Boiling
9 Phosphate test (for proper pasteurization of milk to ensure 100% death of
disease causing bacteria)
9 Milk Fat
9 Milk S.N.F (solid not fat)
9 M.B.R.T test (for shelf life)
9 Standard Plate Count
9 Coli form Count (count of disease causing bacteria)
Electrometric measurement of pH
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The production of acid in milk is normally termed "souring" and the sour taste of such
milk is due to lactic acid. The percentage of acid present in dairy products at any time is
a rough indication of the age of the milk and the manner in which it has been handled.
As mentioned earlier, fresh milk has an initial acidity due to its buffering capacity.
3. Alcohol test:
The alcohol test, together with the acidity test, is used on fresh milk to indicate whether
it will coagulate on processing. Milk that contains more than 0.21 % acid, or calcium and
magnesium compounds in greater than normal amounts, will coagulate when alcohol is
added
4. Clot-on-boiling test:
Acidity decreases the heat stability of milk. The clot-on- boiling test is used to determine
whether milk is suitable for processing, as it indicates whether milk is likely to coagulate
during processing (usually pasteurisation). It is performed when milk is brought to the
processing plant — if the milk fails the test it is rejected.
The test measures the same characteristics as the alcohol test but is somewhat more
lenient (0.22 to 0.24% acidity, as opposed to 0.21 % for the alcohol test). It has the
advantage that no chemicals are needed. However, its disadvantage is that at high
altitude milk (and all liquids) boils at lower temperature and therefore the test is even
more lenient
5. Butterfat determination:
The main tests used to determine the fat content of milk and milk products are the
Gerber and Babcock tests. Automated methods for testing milk are now used in central
laboratories and at large processing centres.
Specific gravity is the relation between the mass of a given volume of any substance
and that of an equal volume of water at the same temperature.
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Since 1 ml of water at 4°C weighs 1 g, the mass of any material expressed in g/ml and
its specific gravity (both at 4°C) will have the same numerical value. The specific gravity
of milk averages 1.032, i.e. at 4°C 1 ml of milk weighs 1.032 g.
Since the mass of a given volume of water at a given temperature is known, the volume
of a given mass, or the mass of a given volume of milk, cream, skim milk etc can be
calculated from its specific gravity. For example, one litre of water at 4°C has a mass of
1 kg, and since the average specific gravity of milk is 1.032, one litre of average milk will
have a mass of 1.032 kg.
Specific gravity is the relation between the mass of a given volume of any substance
and that of an equal volume of water at the same temperature.
Since 1 ml of water at 4°C weighs 1 g, the mass of any material expressed in g/ml and
its specific gravity (both at 4°C) will have the same numerical value. The specific gravity
of milk averages 1.032, i.e. at 4°C 1 ml of milk weighs 1.032 g.
Since the mass of a given volume of water at a given temperature is known, the volume
of a given mass, or the mass of a given volume of milk, cream, skim milk etc can be
calculated from its specific gravity. For example, one litre of water at 4°C has a mass of
1 kg, and since the average specific gravity of milk is 1.032, one litre of average milk will
have a mass of 1.032 kg.
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10. Preparation & Packing of Milk & Milk Products
Procurement and Input Department
Procurement and Input is one of the two most important functions of P.C.D.F other than
Marketing. While marketing deals with the consumers, P&I deals primarily with the
village level societies or the most important members of the federation – The Milk
Producers & Suppliers.
• Procurement
• Input
Procurement: The process of procurement includes all the activities involved from
milking the animal and getting the milk to the society’s collection point to the testing,
approving and carrying that milk till the factory for marketing.
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Input :
Cattle on vaccination camp
The small rural milk producers have several problems. The major problems faced by the
farmers include small herd strengths, small land holdings, shortages of green and dry
fodder, low productivity of animals, non availability of timely inputs for breeding, feeding
and health care of animals, lack of suitable education/training for skill development for
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new viable and sustainable technology, inadequate finances, poor rural infrastructure
facilities and lack of proper marketing support for their produce.
• Support for activities under “Operation flood (milk) program (OF)", including
strengthening of existing viable dairies and rehabilitation of sick dairies.
• Special integrated Dairy Development Projects for hilly and backward districts.
• Encouraging milk production through commercial herds and for providing 'quality'
milk for preparation of value-added products.
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• Choosing NGOs, progressive farmers as future trainers and training them for
modern management practices for rearing of dairy animals
• Taking the help of local teaching and research institute to identify suitable
fodders, feeding schedules, feeding norms using locally available feed resources
and using this information for extensive education of farmer producers
• Taking the help of local teaching and research institute to identify suitable fodder
trees that can be locally grown on the bunds of farms by the dairy farmers
• Training farmers to conserve the locally available surplus natural grass Take
catch crops/ relay crops etc during the fallow season immediately after the
harvest of main cereal crop. Identifying suitable farming systems for the purpose
for the local area.
• Training the farmers to conserve and make maximum use of the available cattle
dung and urine produced at the farm for utilization as organic manure .
• Introduce disease surveillance mechanism in the state and use the available
audiovisual media like radio and Television to inform the farmers well in advance
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to take precautions of vaccinations etc. so as to prevent disease occurrence and
minimize the risks
To create awareness among the dairy keepers, awareness camps, farmers training
camps, exposure visits and demonstration were conducted to educate the dairy farmers
regarding scientific management, balanced feeding, supplementation with mineral
mixture and adoption of vaccination schedule
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The dairy keepers were also trained on the following lines on scientific dairy
management:
1). Dairy keepers were advised to incorporate mineral mixture in the feed of dairy
animals @ 1-2%.
2). To prepare feed of their own at village level as far as possible by using local and
cheaper ingredients and balance feed preparation were also demonstrated.
3). To feed dairy animals @ 1 Kgfeed/3 liters milk production in cows and 1 Kg per 2.5 l
in buffaloes.
4). During lean period (May-June, Dec.-Jan.), they were advised to feed uromol bricks
@ 1 brick per animal for 10 days.
5). They were advised to follow vaccination schedule particularly for FMD and BQHS.
6). They were advised to get their animals inseminated through AI and not through
natural service.
7). They were advised to grow nutritive grasses such as setaria and hybrid napier on
the bunds and the fodder trees (Beul, mulberry etc.).
Other than the above, the milk testing kits, AMC units, BMC unit and other equipments
needed to set up a society are all supplied to the members under the Procurement and
Input Department.
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Medication and Vaccination:
Lepto 5
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such as rhinitis or pharyngitis, and blackleg.
Respishield 4L5 (Triangle Vaccinates against BRSV, IBR, BVD, PI-3 and 5-
9 + Type IIBVD) Way Lepto.
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Cattle diseases for which vaccines are available:
1. Cattle viruses such as Bovine Viral Diarrhoea (BVD) and Infectious Bovine
Rhinotracheitis (IBR)
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Procurement of milk from the following societies
Hariharpur Village
Code : 151
Secretary : Parmeshwar
The society started with an average milk produce of 6 ltrs per day.At present
approximately 170 ltrs of milk per day is procured by this society
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Gardhi Village
Average milk procured by this society per day is approximately 100 liters
Gardhi is one of the few villages of this district where a B.M.C unit has been installed. A
B.M.C.U is used to cool the milk so it can safely reach the factory without the fear of
curdling. It can cool upto 2000 liters within an hour.
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Kedora Village
Average milk procured by this society is approximately 170 litre per day.
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Chamartaliya Village
Code: 12
Average milk procured by this society is approximately 600 litre per day.
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Rehmat nagar Village:
Code : 010
District : Lucknow
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Malauli Village
Cost of Milk :
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Other Societies
Established on :1 july,1994
Code : 233
Code : 285
District: Barabanki
District : lucknow
Chairman : Ram dulari
Chairman : pushpa mishra
Secretary : Jagdish
Secretary : Rekha mishra
Members : 45
Members : 42
Daily collection : 120 litre
Daily collection : 80 litres
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Marketing department:
These sub divisions are very important because the marketing strategies of both are
entirely different.
At present the liquid milk, under the brand name PARAG is being marketed through
local units/milk union in major cities/motors of U.P. and Delhi under the direction of
P.C.D.F Ltd. Lucknow, Kanpur, Delhi, Varanasi, Meerut are the main centers for
maximum milk demand.
the following types of milk are being marketed by P.C.D.F. Ltd. :–
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Milk Product Marketing
The milk products marketing division is handling the marketing of Butter, Paneer,
Flavoured Milk, Butter milk, Kheer, Peda, Curd etc. These products reach the ultimate
consumers through one of the following channels:
• Stockiest sale
• Concessionaire sale
• Clearing and forwarding agents.
Note: The Stockiest sale in this system have two intermediaries viz.
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Conclusion:
PARAG is the brand name under which all the milk and milk products are being
marketed by the Pradeshik Co-operative Dairy Federation (P.C.D.F)
It is mandatory for the M.D. of P.C.D.F to be an I.A.S officer. This is because according
to the Indian Company Laws, “any organization using more than 40% government
money has to have an I.A.S officer as the top boss” and in P.C.D.F nearly 94% of the
funds are provided by the government.
Under the P.C.D.F comes the different Milk Unions. The milk union we studied about
was the Lucknow Milk Union. This works at the district level.
These departments and their processes are made to function effectively by the proper
governance of the following factors:–
1. Administration
2. Finance
3. Quality Control
4. Production
5. Engineering
6. Storage
7. Marketing Information System
As mentioned above the department of Procurement and Input of the Milk Union deals
with collecting the milk from the different parts of their respective districts from the milk
producers. These milk producers are the villagers enrolled in the co-operative
societies. Thus the societies, falling under the milk unions complete the third tier of this
system.
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These societies work at the village level. These societies have opened a new source of
income to the economically challenged villagers by –
a. Buying the surplus milk of their cattle as well as providing them with all possible
assistance in order to take good care of their cattle and ensure healthy and good
quality milk.
b. Direct dealing with the milk producers has eliminated the exploitation of the
villagers at the hands of the middle men.
c. The facility of easy access to a veterinary doctor has not only helped improve the
health of the ill cattle but has brought about general awareness of better
nurturing their cattle by improved diet, timely vaccinations etc.
e. Introduction of new milk products like kheer, besan laddoo etc have even made
markets easily available for their agricultural produces like rice, sugar, gram etc.
Other activities: Although we know these villagers primarily as milk producers, their
main occupation still remains agriculture. Specially in areas like Malihabad district the
main source of income to the people remains cultivation of mangoes.
Other than that there are lots of other crops grown in these villages like rice, sugarcane,
gram as mentioned above, along with jackfruit, yam, corn etc.
The villagers also commute every day to the cities and work here as labour.
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Agriculture – their main occupation
There are also some talented youth who manage to find themselves a part-time job with
handicrafts and embroidery work like chikan, zardozi etc Besides agriculture they are
also involved in other allied activities as well like pottery, poultry etc.
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