SARAS DAIRY

KOTA

SUMMER INTERNSHIP /
TRAINING AT KOTA DAIRY
(P&I SECTION)

VGU University, Jaipur

Jun – July 2019
 GROUP MEMBERS
NAME ENROLLMENT
NO.
MR. RAHUL KUMAR 16BSC2AG129

MR. AJAY KUMAR 16BSC2AG002

CHANDOLIYA

MR. POORAN CHAND 16BSC2AG119

YADAV

MR. PRAVEEN 16BSC2AG123

MEGHWAL

MR. ROHIT KUMAR 16BSC2AG139

MEENA
ACKNOWLEDGEMENT
 We express my deep sense of gratitude to
our respected and learned guides, Prof.
Dr. Pawan Tak for their valuable help and
guidance, I am thankful to them for the
encouragement they have give us in
completing the project.

 We are also grateful to respected Prof.

Nakul Dasuja HOD of B.Sc.(HONS.)
AGRICULTURE and to our respected
Prof(Dr.) D. P. Darmora Dean of Faculty of
Basic Applied & Science for permitting me
to utilize all the necessary facilities of the
institution.

 We are also thankful to all other faculty &

staff member of our department for their
kind co-operation and help.

 Lastly, I would like to express my deep

apperception toward my classmates and
my parents for providing me the moral
supports and encouragement.
 COMPANY DETAIL

 Company Name - Kota Dairy (Saras)

(Kota Zila Dugdh Utpadak Sahakari Sangh
Ltd.)
 Branch – Kota
 The following report is based on the
industrial visit to Saras Plant, Kota. The
report consists of the introduction to the
company, details of the plant, the working
in
the plant, marketing strategies used by Sar
as
 We learned about the trends going in the
largest milk industry of Rajasthan and tried
to learn the work culture in the plant. The
industrial visit was conducted on 10 Jun
2019 under the guidance of Mr.………,
 CONTENTS
 Acknowledgement ………………..…………………….……..I
 Company Detail……………………………………………..…….II

 Introduction……………………………………………………….1
 Overview Of Company………………………………………. .4
 Objectives……………………………………………………………9
 Organization Set-Up Of Saras Dairy……………………..10
 Production Process………………………………………………16
 Services Provided…………………………………………………18
1. Marketing
* Activities……………………………………………..19
* Marketing Strategy……………………………….21
* Graph…………………………………………………..24
* Product……………………………………….…..……29
# Fresh Milk.........................................33
# Fresh Milk Products…………….…..……..41
# Long Shelf Life Milk(UHT)………..........53
# Long Shelf Life Milk Products……..…….56
# Cattle Feed………………………………..…...67
2. Technical Input…………………………………………..73
A. Animal Health Programme (AH)
B. Breed Improvement
C. Cattle Feed
D. Fodder Development
3. Training & Extension…………………………………………77
 Quality Assurance…………………………………………………….79
 Facilities…………………………………………………………………….80
 Our Daily Schedule…………………………………………………… 81
 Learning The Executive Training………………………………… 82
 Conclusion………………………………………………………… …….83
 References…………………………………………………………………84
 INTRODUCTION

 Dairy development was initiated by the state

government in the early seventies under the
auspices of Rajasthan State Dairy Development
Corporation(RSDDC) registered in 1975. Two
years later RCDF assumed responsibility for many
of the functions of RSDDC. It became the nodal
agency for implementation of operation flood in
the state.

 Rajasthan Cooperative Dairy Federation

(RCDF) set up in 1977 as the implementing agency
for dairy development programmes in Rajasthan
is registered as a society under the Rajasthan
cooperative societies act 1965.

1
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3
OVERVIEW OF
COMPANY

 The Kota Dairy was registered under the

Cooperative Act 1965 in the 27 may 1972.
 The processing facilities of the union were not
adequate when they began their operations.
The plant started its production by procuring
250 liters of milk per day.
 The initial handling capacity of dairy plant was
1.5-lakh liter per day along with the powder
plant of 10 MT per day capacity. It was
commissioned in the year 1981 under Operation
Flood Program started by National Dairy
Development Board to provide service to
thousands of rural farmers of not just Kota but
also Rajasthan. Kota Dairy has license capacity to
produce 6– 7 Lakh Liter per Day (LLPD);however,
the installed capacity is 2 LLPD and it is being
100% utilized.
 The Kota Dairy covers the area of Kota and
Bundi. It covers 1156 villages. Collects milk from
milk producing members of over 1800 dairy
cooperative societies .From the day, it started
operations in Kota there has been no looking
back for Kota Dairy.

4
5
They have made growth in all the fields
i.e. procurement, processing and
production of milk in addition with several
milk products under the brand name of ‘S
ARAS’.
The Kota Dairy has a separate unit for
quality control and testing laboratory. They
also have a team of expert engineers who
help in removing technical problems if any
come across in the plant.
 Several products of the company are-
Milk, Curd, Lassi, Ghee, Butter,
Chhach,Paneer, Shrikhand, Flavored Milk,
Ice Cream, and Rasgulla.
The milk is the major product, which
comes in four variants - Double Toned,
Toned, Standard, and Gold (depending on
the fat content)

6
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 Objectives
• To carry out activities for promoting
production, procurement, processing and
marketing of milk & milk products for the
economic
development of animal husbandry/ farming
community.
• Development & expansion of such other
allied activities as may be conducive for the
promotion of the dairy industry,
improvement
protection of milch animals and economic
betterment of those engaged in milk
production.
• Organize and provide technical inputs.
• Erection of Dairy, chilling plant, cattle feed
plants for unions.
• Study of problems of mutual interest of the
Federation and milk unions.
• Impart training and orientation to dairy co-
operative members.
• Advise, assist and guide milk unions
• Undertake audit and accounts supervision
• Encourage fodder production etc.

9
 ORGANIZATION
SET-UP OF SARAS
DAIRY

• Organization is mainly based on

Three-Tier-System…

1. Rajasthan co-operative Dairy

Federation (R.C.D.F.)

2. Paschimi Rajasthan Dugdh

utpadak Sahakari Sangh
Ltd.(PRIDUSS Ltd.)

3. Primary Dairy or Co-

operative Society

10
The dairy co-operative movement operates on
three tier system wherein farmer members own
dairy co-operative societies (DCS) which own
district milk producer's union. The unions
collectively own the RCDF.

It is a vertically integrated structure that

establishes a direct linkage between those who
produce the milk and those who consume it.

Federation - Provides service & support to unions.

Marketing within & outside state, Liaison with
government and NGO agencies, mobilization of
resources & coordinating & planning programmers
/ projects.

Union - Develops village milk cooperative

network, procures milk from DCS, processes &
markets. Sale of cattle feed and related inputs,
promotion of cross breeding through AI and NS,
promotion of fodder development and general
support & supervision to DCS.

DCS - Provides input services(AH, AI) to its

members and procurement of milk.

11
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The dairy co-operatives depict the
following institutional properties :
 Democratically elected board of DCS, milk unions
& Federation from among their members.
Adoption of such bye laws which ensure
democratic process on the principles of cooperation.
Management & ownership of assets by the
cooperatives.
Autonomy in pricing, marketing & appointment of
personnel.
Employment of professional.
Total control of the organization is in the hands of its
members.

13
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There are mainly 7 section as
departments in the
organization as shown in the
organization structure like:-
1.Farmer Organization

2.Purchases Section3.Production
Section

4.Quality Control Section

5.Finance Section

6.Marketing Section

7.Personnel & Administration Section

15
 PRODUCTION
PROCESS

The production process in the Kota dairy plant goes as follows –

 In the beginning, the milk is collected from the milk
producers and is brought in the dairy. Once the raw milk
reaches the plant the production starts in the following
manner:
Raw Milk

Chilling

Pasteurization

Chilling

Separating

Packing

 Pasteurization is the process of heating the milk at 161F to

kill the microorganisms present in the milk, which may cause
disease.
 Separating is the process where the milk is separated into
different categories based on the amount of fat in it. The four
variants of milk are

16
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 Services Provided

• 1. Marketing

• 2. Technical Input

• 3. Training And Extension

18
 1.Marketing
Activities
The marketing activities of the Federation include
providing support to the Milk Unions in milk and milk
products marketing, within and outside the State.
RCDF is presently marketing milk & milk products
under saras brand :

Fresh milk of different compositions and long shelf life

tetra pack milk is being marketed in rural and urban
areas. The Federation is a major supplier of tetra pack
milk (UHT) to the armed forces.
RCDF is also marketing various fresh milk products in
Saras brand, which are, Chhach, Lassi, Shrikhand,
Flavored Milk, Paneer and Dahi. Long life products
such as Cow ghee, Ghee, Table Butter, Skim Milk
Powder and Tetra Pak Milk (Taza Milk and Fit and
Fine) are also being marketed.

Saras Milk Parlors' serving a complete range of milk

products are operational at 438 points and there
are 2,365 booths and 18,117 shop agencies in
Rajasthan.

19
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 MARKETING
STRATEGY
Retail Outlet Network…

 Kota Dairy sells its milk & milk products

through a network of over 707 Primary milk
producer Co-operatives spread over Kota
city.
 In addition to these registrar co-operative
societies,130 proposed milk producing co-
operative societies are employed.
 These committees/the proposed
committees of the Kota Dairy Union year
2014-2015 average Collection of milk is
80,0140 Kg. of milk/Day and On an average,
the sale of milk was 62,785 liter/Day
through 1405 sales centers.
 In the financial year 2015-16, the union
complied an average collection of milk is
91,832 Kg. of milk/Day and average 65,400
liter/Day was sold.

21
 Outlets of Saras Categorization as
under:-
 Booths
 Shop Agencies
 Institutions
 Saras Parlor

 Distribution channel can be divided in

two categories:-
 Urban Distribution Network
 Rural Distribution Network

22
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Graph

24
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27
28
 PRODUCTS

Fresh Milk

 Skimmed
 DTM
 Toned
 Standard
 Full Cream

Long Shelf Life Milk (UHT)

 Skimmed Milk (Slim)

Double Toned Milk
(Fit n' Fine)
Toned Milk (Shakti)

29
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Fresh Milk Products
Chaach
Lassi
Dahi
Paneer
Shrikhand
Icecream
Flavored milk
Gulab Jamun

Long Shelf Life Milk Products

Ghee
Cow Ghee
Table Butter
SMP
Cheese
White Butter
Rasgulla

31
Cattle Feed
Balanced feed

High energy

Bypass Protein

Mineral mixture

Urea Molasses Brick (UMB)

32
 Fresh Milk…

Skimmed Milk

Composition: 0.5% Fat , 8.7% SNF

Nutritional Facts: per 100

Values ( Approx.)
ml

Energy 34 K. cal
Carbohydrates 4.6 g
Protein 3.4 g
Total Fat 0.5%
Phosphorus 85 mg
Calcium 122 mg
Vitamin B 1 0.05 µg
SNF 8.7%

Pack Size: 1/2 & 1 Litre.

Shelf-Life / Best Before: 2 days from
the date of packing when stored below
8 oC.

33
34
 Double Toned Milk

Composition: 1.5% Fat, 9.0% SNF

Nutritional Facts: per 100

Values ( Approx.)
ml
Energy 46.0 K. cal
Carbohydrates 4.9 g
Protein 3.4 g
Total Fat 1.5 %
Saturated Fat 1.0 g
MUFA 0.40 g
PUFA 0.03 g
Trans Fat 0.03 g
Cholesterol traces
Phosphorus 85 mg
Calcium 122 mg
Vitamin A 16.0 µg
Vitamin B1 0.05 µg
SNF 47

Pack Size: 200 ml., 1/2 & 1 Litre.

Shelf-Life / Best Before: 2 days from the date of
packing when stored below 8 oC.

35
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Toned Milk
Composition: 3.0% Fat , 8.5% SNF

Nutritional Facts: per 100

Values ( Approx.)
ml

Energy 58.0 K.cal

Carbohydrates 4.6 g
Protein 3.2 g
Total Fat 3.0 %
Saturated Fat 2.0 g
MUFA 0.80 g
PUFA 0.06 g
Trans Fat 0.06 g
Cholesterol traces
Phosphorus 85 mg
Calcium 122 mg
Vitamin A 16 µg
Vitamin B 1 0.05 µg
SNF 8.5 %

Pack Size: 1/2 & 1 Litre.

Shelf-Life / Best Before: 2 days
from the date of packing when stored
below 8 oC.
37
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Standard Milk
Composition: 4.5% Fat, 8.5% SNF

Nutritional Facts: per 100

Values ( Approx.)
ml

Energy 72.0 K. cal

Carbohydrates 4.6 g
Total Fat 4.5 g
Protein 3.2 g
Saturated Fat 3.0 g
MUFA 1.2 g
PUFA 0.09 g
Trans Fat 0.09 g
Cholesterol 10 mg
Phosphorus 83 mg
Calcium 129 mg
Vitamin A 27.9 µg
Vitamin B1 0.05 µg

Pack Size: 1/2 & 1 Litre.

Shelf-Life / Best Before: 2 days

from the date of packing when
stored below 8 oC
39
Full Cream Milk
Composition: 6.0% Fat, 9.0% SNF

Nutritional Facts: per 100

Values ( Approx.)
ml

Energy 87.0 K.cal

Total Fat 6.0 g
Carbohydrates 4.9 g
Protein 3.4 g
Saturated Fat 4.0 g
MUFA 1.64 g
PUFA 0.15 g
Trans Fat 0.16 g
Cholesterol 10 mg
Phosphorus 95 mg
Calcium 156 mg
Vitamin A 78.6 µg
Vitamin B1 0.05 µg

Pack Size: 1/2, 1, 5 & 6 Lt.

Shelf-Life / Best Before: 2 Days
from the date of packaging when
stored below 8 oC.
40
 Fresh Milk Products…
Chhach
Composition: Milk Solids 6.0%(min)
Namkeen
Plain Chhach
Chhach
Nutritional
Values ( Values (
Facts: per 100
Approx.) Approx.)
ml
Energy 31.0 K.cal 31.0 K.cal
Protein 2.5 g 2.5 g
Carbohydrates 2.0 g 2.0 g
Total Fat 1.5 g 1.5 g
Saturated Fat 1.0 g 1.0 g
MUFA 0.4 g 0.4 g
PUFA 0.04 g 0.06 g
Trans Fat 0.04 g 0.04 g
Cholesterol traces traces
Phosphorus 35 mg 35 mg
Calcium 44 mg 44 mg
Vitamin A 12.0 µg 12.0 µg
Vitamin B1 0.05 µg 0.05 µg
Added Salt 1.0 g -

Pack Size: 250 ml, 500 ml Pouch.

Shelf-Life / Best Before: 7 days from date of packaging

when stored under refrigeration below 8 oC.
41
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Lassi
Composition: Milk Solids 6.0%(min)

Nutritional Facts: per

Values ( Approx.)
100 ml

Energy 70.0 K.cal

Protein 2.5 g

Total Carbohydrates 10.0 g

Total Fat 2.0 g

Saturated Fat 1.1 g
MUFA 0.4 g
PUFA 0.04 g
Trans Fat 0.05 g
Cholesterol traces
Phosphorus 35 mg
Calcium 44 mg
Vitamin A 12.0 µg
Vitamin B1 0.05 µg
Added sugar 8.0 g

Pack Size: 250 ml. polypack.

Shelf-Life / Best Before: 7days from date of packing when

stored under refrigeration below 8 oC.

43
Dahi
Composition:

Nutritional Facts: per Values (

100 ml Approx.)
Energy 52.0 K.cal
Carbohydrates 3.2 g
Protein 3.2 g
Total Fat 3.0 g
Saturated Fat 1.9 g
MUFA 0.65 g
PUFA 0.06 g
Trans Fat 0.05 g
Cholesterol traces
Phosphorus 70 mg
Calcium 122 mg
Vitamin A 16.0 µg
Vitamin B1 0.05 µg

Pack Size: 200gm cups.

Shelf-Life / Best Before: 7 days from
date of packing when stored under
refrigeration below 8 oC.

44
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 Paneer
Composition: Moisture 60%(Max),
Fat 50% On DM Basis

Values
Nutritional Facts: per 100 ml
( Approx.)
Energy 296 K.cal
Total Fat 24.0 g
Protein 20.0 g
Carbohydrates 3.6 g
Saturated Fat 15.4 g
MUFA 6.0 g
PUFA 0.52 g
Trans Fat 0.50 g
Cholesterol 50 mg
Phosphorus 200 mg
Calcium 400 mg
Vitamin A 120 µg
Vitamin B1 0.05 µg

Packing Size : 200 Gms. 1 Kg. (Vacuum Packed)

Shelf-Life / Best Before: 15 days from the date of

packing below 8 oC.

46
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Shrikhand
Composition: Milk Soilds & Sugar Syrup

Nutritional Facts: per

Values ( Approx.)
100 ml

Energy 210.0 K.cal

Total Carbohydrates 36.0 g

Protein 5.3 g
Total Fat 5.0 g
Saturated Fat 3.2 g
MUFA 1.23 g
PUFA 0.1 g
Trans Fat 0.1 g
Cholesterol 50 mg
Phosphorus 50 mg
Calcium 90 mg
Vitamin A 45.0 µg
Vitamin B1 0.05 µg
Added sugar 34.0 g

Pack Size: 100 & 500 gms. cups.

Flavors': Elaichi & Kesar Pista.
Shelf-Life / Best Before: Best before 15 days from
the date of packing when stored below 8 oC

49
Ice Cream
Composition: -
 Milk Solids
 sugar
 Emulsifiers and stabilisers
 Synthetic colours
 Added Artificial Flavours and permitted
 Dry Fruits and Nuts(Optional Variables)

Fat % 12.0±0.5%(Min 10.0%)

% Protein( Min) 3.5%
% TS( Min.) 36.0%

Shelf life/Best before 6 months from

the date of Packaging
when stored below -20°C.

50
 Flavored Milk
Composition:
Nutritional Facts: per
Values ( Approx.)
100 ml
Energy 80 K.cal
Total Carbohydrates 12.9
Protein 3.4 g
Total Fat 1.5 g
Saturated Fat 1.0 g
MUFA 0.40 g
PUFA 0.03 g
Trans Fat 0.03 g
Cholesterol traces
Phosphorus 85 mg
Calcium 122 mg
Vitamin A 16.0 µg
Vitamin B1 0.05 µg
Added sugar 8.0 g

Pack Size: 200 ml. bottle .

Flavors : Elaichi , Coffee, Straw Berry,
Chocolate & Mango

Shelf-Life / Best Before: 3 months from

the date of packing .
51
Gulab Jamun

Composition: Milk Solids, Khoa,Flour

and Sugar Syrup
Nutritional Facts: per
Values ( Approx.)
100 ml
Energy 317.0 K.cal

Total Carbohydrates 64.0 g

Protein 4.0 g
Total Fat 5.0 g
Saturated Fat 3.5 g
MUFA 1.3 g
PUFA 0.2 g
Trans Fat 0.2 g
Cholesterol 8 mg
Calcium 550 mg
Dietory Fibres 1.3 g

Vitamin A(Retinol) 67 µg

Added sugar 47 g

Shelf life/Best before 3 months from the date of

Packaging
when stored under cool and dry place. Pack Size: 1Kg in
Tin
52
 Long Shelf Life
Milk(UHT)
Skimmed Milk(Slim)
Composition: 0.5 %(Max) Fat ,8.7(Min) SNF

Values ( Approx.)
Nutritional Facts: per
100 ml

Energy 34 K. cal

Carbohydrates 4.6 g

Protein 3.4 g

Total Fat 0.5 g (MAX.)

Phosphorus 85 mg

Calcium 122 mg

Vitamin B 1 0.05 µg

Pack Size: 1 Lt. in Tetra Pak.

Shelf-Life / Best Before: 180 days
Needs no Refrigeration unless opened.
53
Double Toned Milk(Fit&Fine)

Composition: 1.5% Fat, 9.0(Min) SNF

Nutritional Facts: per

Values ( Approx.)
100 ml
Energy 46.0 K. cal
Carbohydrates 4.9 g
Protein 3.4 g
Total Fat 1.5 g
Saturated Fat 1.0 g
MUFA 0.40 g
PUFA 0.03 g
Trans Fat 0.03 g
Cholesterol traces
Phosphorus 85 mg
Calcium 122 mg
Vitamin A 19.8 µg
Vitamin B1 0.05 µg

Pack Size: 1/2 Lt. Tetra Fino , 1 Lt. in Tetra pack

Packaging in Tetra
Shelf-Life / Best Before: 120 days Packaging in Tetra Fino
180 days in Tetra pack
54
Toned Milk (Shakti)

Composition: Fat 3.0%, SNF 8.5%

Nutritional Facts: per 100

Values ( Approx.)
ml

Energy 58.0 K.cal

Carbohydrates 4.6 g
Protein 3.2 g
Total Fat 3.0 %
Saturated Fat 2.0 g
MUFA 0.80 g
PUFA 0.06 g
Trans Fat 0.06 g
Cholesterol traces
Phosphorus 85 mg
Calcium 122 mg
Vitamin A 16 µg
Vitamin B 1 0.05 µg

55
Long Shelf Life
Milk Products…

Ghee
Composition: 99.7% Milk Fat
Ghee
Nutritional Facts: per
Values ( Approx.)
100 ml
Energy 895 K. cal

Total Fat 99.7 g

Saturated Fat 64.16 g

MUFA 24.73 g

PUFA 2.17 g

Trans Fat 2.20 g

Cholesterol 166 mg

Vitamin A 900 µg

Pack Size: 1/2 & 1 Litre Polypack 1 Lt. Lined carton,

1,5,15Lt. & 15 Kg. Tin
Shelf-Life / Best Before: 9 Months from date of
packing for tin, 6 months for poly pack .
56
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58
Cow Ghee
Composition: 99.7% Milk Fat
Cow Ghee
Nutritional Facts:
Values ( Approx.)
per 100 ml
Energy 895 K. cal

Total Fat 99.7 g

Saturated Fat 64.16 g

MUFA 24.73 g

PUFA 2.17 g

Trans Fat 1.92 g

Cholesterol 55 mg
Vitamin A (beta-
2200 µg
carotene)
Vitamin E (d-alpha-
1400 µg
tocopherol)

Meets Agmark Standards.

Pack Size: 1 Litre Polypack 5 & 15 Lt.
Tin.
Shelf-Life / Best Before: 6 Months from
date of packing.
59
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Table Batter
Composition: Milk Fat 80% , Moisture 16%, salt 2.5% and
permitted natural annato color

Nutritional Facts: Values (

per 100 ml Approx.)

Energy 720 K.cal

Total Fat 80 g

Saturated Fat 53.0 g

MUFA 24.15 g

PUFA 1.37 g

Trans Fat 0.47 g

Cholesterol 65 mg

Vitamin A 810 µg

Added Salt 2.0 g

Meets Agmark Standards.

Pack Size: 100, 500gm.
Shelf-Life from date of packaging when stored under
refrigeration below -20 C. e / Best Before: 12 Months

62
Skimmed Milk Powder

Composition:
Values ( Approx.)
Nutritional Facts: per
100 ml

Energy 353 K. cal

Carbohydrates 51 g

Protein 36 g (Min.)

Total Fat 1.5 g (Max.)

Phosphorus 850 mg

Calcium 1220 mg

Meets ISI Standards.

Pack Size: 1kg. Polypack 25 kg. K.P. Bags.
Shelf-Life / Best Before: 12 Months from date
of packing.

63
Cheese
Composition: Milk Solids, Common Salts, Permitted
Emulsifiers and class II Preservative
Processed Chese
Nutritional Facts:
Values ( Approx.)
per 100 ml
Energy 330 K. cal
Total Fat 25.5 g
Protein 21.5 g
Carbohydrates 4.5 g
Saturated Fat 17.0 g
MUFA 6.5 g
PUFA 0.5 g
Trans Fat 0.35 g
Phosphorus 620 mg
Calcium 700 mg
Sodium 1390
Cholesterol 410 mg
Vitamin A 447 µg
Vitamin B1 0.05 µg

Pack Size: 400 gms. in metal cans.

Shelf-Life / Best Before: 12 Months from date
of packing under refrigeration at 4 oC.
64
White Butter

Composition : Milk Fat 83%

Nutritional Facts: per

Values ( Approx.)
100 ml

Energy 742 K.cal

Total Fat 82.5 g

Saturated Fat 53.0 g

MUFA 24.15 g

PUFA 1.37 g

Trans Fat 0.47 g

Cholesterol 65 mg

Vitamin A 810 µg

Meets Agmark Standards.

Pack Size: 500gm. duplex board carton. 20 kg. blocks.
Shelf-Life / Best Before: 6 Months from date of
packaging when stored under refrigeration below -20 C..

65
Rasgulla
Composition: Milk Solids and Sugar Syrup

Nutritional Facts: per

Values ( Approx.)
100 ml
Energy 195 K.cal
Total Carbohydrates 42.0 g
Protein 2.2 g
Total Fat 3.0 g
Saturated Fat 2.0 g
MUFA 0.8 g
PUFA 0.06 g
Trans Fat 0.06 g
Cholesterol traces
Phosphorus 14 mg
Calcium 81 mg
Vitamin A 15.0 µg
Vitamin B1 0.05 µg
Added sugar 40.0 g

Pack Size: 1 kg in tin

Shelf life/Best before 6 months from the date of
Packaging
when stored under cool and dry place.
66
 Cattle Feed…
Specification of Cattle
Feed
Pack Size 50 Kg Bags

Particulars General Gold By Pass

Energy K. Cal/ Kg Min 2200 2500 2500
Moisture% Max 11 11 11
Crude Protein% Min 20 20 22
Ether Extract% Min 2.5 4.0 4.0
Crude Fiber% Max 12 10 10
Sand Silica% Max 4.0 3.0 3.0
Rumen Un-Degradable
- - 14
Protein Min
Salt% Max 1 1 1
Calcium% Min - - 1
Phosphorus% Min - - 0.8
Vitamin A 1U/ Kg Min 7000 7000 10000
Vitamin D3 1U/ Kg Min 1200 1200 1500
Vitamin E 1U/ Kg Min 30 30 30

67
68
Mineral Mixture
Enriched with growth promoting minerals.

Composition:

Compos
BIS
ition of Semi Arid Tropical
S. No. without Arid Zone
Mineral Zone Zone
salt
Mixture

Moistur
01 % MAX 5 5 5 5
e
02 Ca % MIN 20 22.5 22.5 21.5
03 P % MIN 12 14 14 14.9
04 Fe % MIN 0.400 - - -
05 I as KI % MIN 0.026 0.026 0.026 0.26
06 Cu % MIN 10 0.05 0.04 0.06
07 Mn % MIN 0.12 - - -
08 Co % MIN 0.012 0.13 0.012 0.015

09 Flourine % MAX 0.07 0.078 0.078 0.083

10 Zn % MIN 0.80 0.60 0.40 0.70

11 AIA % MAX 2.5 2.5 2.5 2.5
12 MG % MIN 5 - - -
13 Sulpher % MIN 1.8 3.45 3.35 3.50
Lead
14 Mg/Kg MAX 20 mg 23.5 23.5 23.5
of mass
Arsenic
15 Mg/Kg MAX 7 mg 8 gm 8.0 mg 8.5 mg
of mass

Pack Size: 1 kg. & 25 kg

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Urea Molass

Composition:

 Moisture % 12-13
 Crude Protein % 28-32
 Total Ash % 20-24
 AIA % 12- 14
 Ca % 5-6
 P% 2-2.6
 Mg % 0.6-0.7
 Cu % 0.027

 Zn % 0.15
 Mn % 0.12

 Fe % 0.25
 Co % 0.017

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2. Technical Input
In addition to provision of regular and remunerative
market for milk to the farmers the dairy cooperative
development programme also provides input and
services for promoting animal health and production
enhancement of milch animals.

A. Animal Health Programme

(AH):
Veterinary services like First Aid, Veterinary Treatment
and Vaccinations against infectious diseases like foot &
mouth disease and haemorrhagicsepticaemia are being
provided to the members by the milk unions.
· First aid is provided at the village at the DCS.
· Regular scheduled services are provided by mobile
units and veterinary camps are organized in
coordination with AH Department in which free
medicines like deworming & mineral mixture etc. are
provided to the animal breeders.
· Emergency services provide veterinary care at the
farmers doorstep.

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 B. Breed Improvement:

1. Artificial Insemination Programme (AI):

Artificial Insemination Programme has been undertaken by RCDF.

Milk Unions like Ajmer, Alwar, Sriganganagar, Jaipur, Jodhpur&Pali
they are providing AI facilities to the milk producers. An
ultramodern Frozen Semen Station is established at Bassi which
supplies the Semen of high pedigree exotic and native breeds to
supply the frozen semen to the AI Centres of Milk Unions as well
as to A.H. Department. At Frozen Semen Bank Bassi semen of
high pedigree bulls like Surti, Jersey, Jersey crossbreed, HF, HF
crossbreed, Tharparkar, Gir, Rathi, Sahiwal &Kankrej are available.

For indigenous breed Germ Plasm Station, NarwaKhichiyan,

Jodhpur has been established where bulls of indigenous breeds
like Rathi, Tharparkar, Kankrej, Gir&Murrah are available for
semen production. After CMU grading indigenous pedigree bulls
semen will be supplied to the AI centers of milk unions as well as
to AH Department.

2. Natural Services (NS):

Where Artificial Insemination activities are not much feasible

bulls of improved breeds like Rathi, Gir, Kankrej, graded murrah
etc. are provided for natural services to the animals of milk
producers on demand at subsidized rates and according to
breeding policy of the state.

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 C. Cattle Feed:
Balanced cattle feed is being manufactured by five cattle feed
plants viz. Ajmer, Bikaner, Jodhpur and Nadbai Lambiyakalan
(Bhilwara),Kaladera (Jaipur), Hathlai(Pali). The milk unions make
feed available to the farmers via village level dairy cooperative
societies. The available range of Cattle Feed are balanced cattle
feed, high energy feed & Bypass Protein Cattle feed
supplements like Urea molasses bricks (UMB) and Mineral
mixture.

The balance cattle feed contains Moisture, Crude Protein, Crude

Fiber, Either Extract, Acid Insoluble Ash, Mineral Mixture,
Energy, Vitamin A, Vitamin D3, Salt as NaCI, High energy cattle
feed contains Moisture, Crude Protein, Crude Fiber, Either
Extract, Acid Insoluble Ash, Mineral Mixture, Energy, Vitamin A,
Vitamin D3, Salt as NaCI, Bypass Protein Feed Moisture, Crude
Protein, Ether Extract, Crude Fiber, AIA, Undegradable Protein,
RDP, Mineral Mixture, Vitamin A and cattle feed supplements
like UMB contain Urea, Molasses, Mineral Mixture, De-oiled rice
bran, Rice polish fine, Calcium Oxide, Magnesium Oxide, DAP
Powder and Mineral Mixture contain Di-Calcium Phosphate
(DCP), Lime Stone Powder (LSP), Magnesium Oxide (MgO),
Sodium Thiosulphate (Na2S2O3), Potassium Iodide (KI), Zinc
Sulphate (ZnSo4), Cobalt Sulphate (CoSo4), Copper Sulphate
(CuSo4), Manganese Sulphate (MnSo4) & Ferrous Sulphate
(FeSo4).
Functional Cattle Feed Plants with their Production Capacity

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 D. Fodder
Development :

Under the recent major input programme

the fodder development activities have
been taken up by RCDF through which the
major fodder crops and their seed is grown
on Rojhri, Bassi and Pal Farms and seed is
supplied to the dairy farmers on no profit-
no loss basis.

The major fodder crops are Lucerne, Oats,

Bajra, Berseem, Sorghum Sudan Grass etc.
The federation also procures quality seeds
from other agencies & provides them to the
farmers.

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 3. Training And
Extension:

Seven milk unions viz. :- 1 Ajmer 2 Bhilwara

3 Bikaner 4 Jaipur
5 Jodhpur 6 Kota
7 Udaipur .

are operating centers where training is provided for several area

related to DCS operations viz. DCS secretary, Management
Committee member, AI workers, milk tester, first aid worker,
chairman orientation, dairy animal management and various
refresher courses etc.

To enhance active participation of the producer members in the

DCS, to create awareness about improved animal husbandry
practices viz. feeding, crossbreeding, animal management and
stimulate fodder production, extension activities are carried out
at DCS and at milk unions. Under farmer's induction & orientation
programme, visits to the dairy plants are arranged to demonstrate
the process & disposal of the milk collected from the producers.
Producers also taken to visit the model Indian dairy cooperative-
Anand Milk Cooperative Union (AMUL ) in Gujarat and they in
turn educate other milch animal owners in their area about the
practices and benefits of cooperatives. Audio-visual aids, field
demonstrations, extension camps are used to explain feeding,
breeding , fodder development and clean milk production
practices.
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78
 Quality Assurance

QUALITY ASSURANCE PROGRAMME AT RCDF

RCDF’s main role being marketing and support

in infrastructural development with superior
quality of products is main concern for
establishing brand image of Saras milk & milk
products in the market. The improvement in
quality is a continuous process and start from
milk producer to consumer and to build quality
each and every personnel right from MD to
attainder need to contribute.
RCDF has designed strategies on six important
areas namely:-
I. Raw Milk Quality Control
II. Plant and Process Improvement
III. Adoption of Quality Management and Food
Safety System
IV. Packaging material quality control
V. Finished product quality control
VI. Customer feedback

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 Facilities:

Saras Dairy ,Kota

provided the following facilities
during operations:-

1)Safety for workers

2)Medical facility
3)First aid facility
4)State of the art technology
is used
5)Insurance cover for workers
6)Fire extinguishers are installed
in the plan

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 OUR DAILY
SCHEDULE
Our tasks at the on job training are to study
the working of Saras plant, gather complete
information about Saras, conduct market and
booth surveys.
The daily schedule that I follow to complete
this tasks are:-
Sign in the company office – 10:00 AM
Make plan for the whole day -
between 10:00 AM to 10:15 AM
Go to the field conduct market survey and
booth survey – 10:30 AM to12:30 PM
Lunch time – 01:30 PM to 02:30 PM
Visit the plant to understand the working of
the plant – 02:30 PM to 03:30PM
Discuss with my company guide about the
task for the next day – 03:30 PM to 04:30 PM
Submit the daily report to the Assistant
Marketing Manager – 04:30 PM to05:00 PM
Sign out of the company – 05:00 PM

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Each day is a new learning experience and so was the
case during my executive training. Every day we learnt
something new during my training. We learnt the
following:-
First and the foremost, we learnt to practically apply
the knowledge gained through theory classes and bridge
the gap between academic institution and corporate
world.
Understand the importance of job responsibility.
How coordination is maintained between different de
partments like marketing, human resource,
administration.
Learn the ways to increase milk procurement.
Understood the distribution network adopted by
Saras Dairy.
Understood how the management keeps its
employees satisfied and retain them.
The marketing strategies adopted by Saras Dairy.
Learnt how to conduct Door to Door interviews.
Initially I felt slightly uncomfortable conducting the
interviews but with time I learnt a lot and became very
comfortable conducting Door to Door personal
interviews.
Learnt how to build a good rapport with a staff.
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 CONCLUSION
By this industrial trip to Saras, we conclude that-

The Saras is the more popular milk brand among the

people
Saras tries to provide 100% customer satisfaction
Customers believe in the quality and services of Saras
Maximum consumers purchase the Saras milk from
the nearest Saras outlet
 Saras milk is available in every general store and
shops or dairy booths What students learned from this
industrial trip?
The students came to know the nature and scope of
the operation and production capacity of the plant.
The students got an idea about the system of milk
production and distribution of the organization.
The students got the firsthand experience about the
industrial working and planning

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REFERENCES

http:/kota.sarasmilkunions.in/about-
us.aspx/

https://www.scribd.com/doc/176875975/Sar
as-Industrial-Visit-Report

https://www.scribd.com/doc/18575144/S
aras-Final-Report

https://www.scribd.com/doc/4526
5862/Saras-Dairy-Products

http://sarasmilkfed.rajasthan.gov.in
/index.aspx

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