TABLE OF CONTENT

S.No. Particulars Page No

1 INTRODUCTION 2-3

2 COMPANY HISTORY AND ORIGIN: 33 4

3 COMPANY PROFILE 5

4 ORGANIZATIONAL CHART 6

5 DEPARTMENTS: 7

5.1 PRODUCTION DEPARTMENT 8-10

5.2 QUALITY CONTROL DEPATMENT 10-13

5.3 ENGINEERING DEPARTMENT 13-14

5.4 MARKETING DEPARTMENT 14-15

5.5 SALES DEPARTMENT 15

5.6 ADMINISTRATIONDEPARTMENT 16

5.7 TRANSPORT DEPARTMENT 17

5.8 FINANCE DEPARTMENT 17

6 CONCLUSION 18
 1. INTRODUCTION:

Aavin dairy industry is the co-operative milk producers union formed by organizing
various societies at various places. Aavin milk industry is a well reputed company which
is also known as NDCMPU (Nilgiris District Co-operative Milk Producers Union Ltd). It
is the best leading industry which cares for quality, purity and service. Co- operative milk
society was first formed by former Prime Minister “Moraji Desai” and latter it was
developed as AAVIN INDUSTRY.

The dairy plant produces, processes and distributes about 25,000 liters’ of milk
every day. The dairy plant produce various milk products like Butter, Ghee, Milk peda,
Paneer, Flavoured milk, Cheese, Buttermilk, Casein and Curd.

The dairy produces mainly four types of milk. They are, Special toned milk, Double
toned milk, Full cream milk and Premium milk. The processed milk and the milk
products of this dairy plant are marketed in the brand name Aavin.

Today, India is ‘The Oyster’ of the global dairy industry. It offers opportunities
galore to entrepreneurs world-wide, who wish to capitalise on one of the worlds of
‘pearls’ awaits the international dairy processor in India. The Indian dairy is rapidly
growing. India with 134 nm cows and 125 nm buffaloes has the largest population of the
cattle in the world. Total cattle population in the country as on October 2000 stood at 313
nm. Indian dairy sector contributes the large share in agricultural gross domestic
products.
DAIRY COMPLEX:

The new dairy complex was established in 1985 with milk handling capacity of 5000
LPT. Infrastructure assistance for establishing cheese for plants was approved from
National Dairy Development Board. The additional costs of civil worker were met out
from the hill area development programme funds.

HILL AREA DEVELOPMENT PROGRAMME:

For the construction of new dairy complex, the government under hill area
development programme has sanctioned an amount of Rs, 347.367 lakhs as 50 % share
capital and 50% loan.

MILK:

A white nutritive liquid secreted by the female mammals for feeding their offspring.
Milk is one of the most complete single foods available in nature for health and
promotion of growth. India has the largest livestock population in the world and ranks
 high in milk production. Initially, the ability to digest milk was limited to children, as
adults did not produce lactase, an enzyme necessary for digesting the lactose in milk.
Milk was therefore converted to curd, cheese and other products to reduce the levels of
lactose. Milk is processed into a variety of dairy products such as cream, butter, yogurt,
kefir, ice cream and cheese. Modern industrial processes use milk to produce casein,
whey protein, lactose, condensed milk, powdered milk and many other food activities and
industrial products. The largest producer and consumer of cattle and buffalo milk in the
world is India.

500 ml of milk contains:

• 0.28gm of meat energy

• 0.228gm of fish energy

• 0.125gm of egg energy

• 0.987gm GV energy

IMPORTANT FACTORS AFFECTING THE QUALITY OF MILK :

• Species

• Breed

• Lactation period

• Feeding habit

• Seasonal variation

• Emotional reasons

• Disease and abnormal conditions

• Adulteration
 VARITIES OF MILK:

Mainly there are five varities of milk produced in aavin ooty (NDCMPU) they are

 Delight pasteurized double toned milk

 Premium pasteurized toned milk
 Special pasteurized toned milk
 Whole milk
 Premium pasteurized full cream milk
 2. COMPANY HISTORY AND ORIGIN:

On July 14, 1946, ootaccumund co-operative milk supply society (OCMSS) was
registered under the tutelage of late Shri.GirippaGowder. The OCMSS then had 355
members with the share capital of Rs.10, 275. During mid 1940’s milk was collected
from its members residing in and around ooty and then was supplied to consumers. The
OCMSS then expanded its area into 20m villages during 1960. During 1962 to 1964 the
plant with the capacity of 10.000 liters’ per day was installed. Latter in mid-1970’s the
OCMSS accumulated assets worth 35 lakhs. Dairy stalwarts like late Dr. N. Basuviah and
late Shri. Pooviah have lent their able support during the period.

The name Aavin was set by honourable Chief Minister Mr.M.Karunanidhi in 1981.
This brand has become loyal and popular among people. In Karnataka, the dairy plant
and brand name was given “Nandini”. In Kerala, it is referred as “Milma”. In Andhra
Pradesh, it is named as “Vijaya” and the most popular brand all over the world is in
Gujarat named “Amul”, the taste of India.

Aavin industry is formed at various places in Tamilnadu, aavinooty is the biggest among
them. Aavin at ooty, is located at the 8000 meters above from the sea level. It is the
remote place with pure, natural chill climate. It is the only producer of cheese in south
India. The cheese produced has different taste and flavor.

DAIRY ACTIVITIES:

Under “Three Tier” system, primary co-operative milk producers co-operative

societies (MPCS) are formed in almost all villages. This milk MPCS works under the
guidance of district level co-operative milk produces union. All DCMP union works
under the guidance of state level co-operative milk producer’s federation.
 The primary MPCS are provided with utensils society building, technical input,
man power development through various trainings, veterinary assistance etc. While
processing milk, the milk produced at primary society is tested for its quality. The
societies are equipped to perform physiological and chemical quality of milk. Payment
for milk procured is based on quality of milk. Price per litre of milk is fixed on total
basis.

The milk producers are also being educated regarding microbiological quality of milk.
The raw milk is received and the tests are done. If any problem is identified the milk is
rejected and the good milk are sent to chilling plant where it is chilled to 4° C and is
taken for further process

The aavin milk processing plant facilities:

i ) Raw Milk Reception Dock (RMRD) - consisting of can conveyor, can washer,
weighing balance, dump tank etc.
ii) Processing Hall - cream separator, chiller, homogenizer, pasteuriser and other
related machinery are installed.

iii) Storage area- for milk storage tanks.

iv) Products manufacturing area- depends upon the type of products, quantity of
milk handled and the machinery to be installed.

v) Packing area-for packing of liquid milk and other products.

vi) Cold storage-for keeping the milk and milk products before sending to market.

vii) Quality Control Laboratory-for testing the quality of milk and milk products.

viii) Utilities area-for installing boiler, generator set, water treatment plant,
maintenance and store area for spares.

ix) Waste water treatment plant area-for treating the dairy effluents before
releasing to the fields.

x) Quarters and office area-for all the essential staff.

xi) Vehicle parking area-both for the milk procurement and distribution vehicles.

xii) Input supply area- for providing veterinary service, supply of feed, fodder seeds,
etc.
 3 COMPANY PROFILE:

Dairy name : The Nilgiris District Co-operative Milk Producers

Unit Limited.

Address : Aavin milk dairy, Ooty, The Nilgiris District.

Pin code : 643001

Type of Ownership : Co-operative

No. of Employees : 116

Product Category : Milk, curd, butter, flavoured milk, ice-cream, cheese,

milkpeda, ghee and Casein.

Tin Number : 33812600119

Cst. Number : 20305-348175

Established : July 14, 1946

Phone number : 0423-244019, 2443179

4. ORGANIZATIONAL CHART

Fax number : 2443428

Email Address : aavinooty@gmail.com

T MANAGING DIRECTOR
NAGING DIRECTOR
CHAIRMAN
Purchase Manager
Production Manager Marketing Manager GM- Exports Finance Manager HR Manager

Assistant
Supervisors & QC In- Assistant Branch Assistant
Manager Regional Sales Manager Office/ Assistant
charge Manager Manager
Manager Manager

Operator & QC
Stores In-charge HR Executive
Inspectors
Service Engineer Coordinator Marketing Accountant
Sales & Service Executives

Assistant Mgr- New Security Officer

Officers Product Development Cost Audit Assistant
Marketing
Service Engineers
Executives

Junior Engineers
Cashier
5.1 PRODUCTION DEPARTMENT:

PRODUCTION:

The union is processing the milk into premium milk with 3.0% fat and 8.5% SNF.
Double toned milk with 1.5% fat and 9.0% SNF. Special toned milk with 4.0% fat and
5.5% SNF.
Apart from this, the union is producing cheese, ghee, butter. Milk peada, curd, ice-
cream. Casein for local sales as well as counting market.

Production process

Pasteurization
Chilling and heating of milk
Homogenization
Mixing and filtering of milk
Skimming
Adding up of milk powder
Categorised
 Pasteurization

Pasteurization is the first step in milk processing. The every particle of the milk or milk
product is heated to a specific temperature for a specified period of time (63°C for 30
minutes). This destroys bacteria and other micro-organisms that may affect consumers'
health. It makes the milk safe and healthy, and also improves the keeping quality, so that
milk and milk products can be stored for longer periods without being spoilt.

METHODS FOR PASTEURIZATION

1. High Temperature Short Time Treatment: Milk is pasteurized at 161 F for 15

seconds.
2. Low Temperature Long Time Treatment: Milk is pasteurized at 145 F for 30
minutes.
3. Flash Pasteurization: This type of pasteurization, which involves high temperature for
3 to 15 seconds followed by cooling and packaging, is used for drink boxes and other
liquids that can be stored for long periods of time without refrigeration.
4. Steam Pasteurization: Pressurized steam is used to kill E. coli, Salmonella, and
Listeria in beef carcasses. Exposure of the beef to steam results in a surface temperature
of about 200 F.
5. Irradiation Pasteurization: Exposure to gamma rays can prevent the growth of some
food borne microbes in foods such as meats, spices, and produce.
6. Ultra pasteurization: Heating milk or cream to 280 F for 2 seconds can extend the
refrigerated shelf life of milk from 60 to 90 days.
7. Ultra-High Temperature Pasteurization: Heating milk to 280 to 302 F for 1 or 2
seconds followed by packaging in airtight containers allows storage without refrigeration
for up to 90 days.

Homogenization machine

Homogenization: After chilling , the raw milk is pushed through an atomizer to form
tiny particles so that the fat is dispersed evenly throughout the milk, stopping the fat from
floating to the top of the container this process is called homogenization.

The process of making a stable emulsion of milk fat and milk serum by mechanical
treatment and rendering the mixture homogeneous is homogenization. This is achieved
by passing warm milk or cream through a small aperture under high pressure and
velocity. High pressure homogenisers, low pressure rotatory homogenisers and sonic
vibrators are used for the purpose, milk and cream have fat globules that vary from 1 -
20micrometer in diameter. The fat globules have a tendency to gather into clumps and
rise due to their lower density than skimmed milk. When milk is homogenized, the
average size of the globules will be about 2micrometer

CHILLING:

After milk is pasteurised, the milk storage vats or silos are refrigerated and come in
various shapes and sizes. Milk is usually stored on the farm at 39 degrees Fahrenheit, or
colder, for no more than 48 hours. Vats and silos are agitated to make sure that the entire
volume remains cold and that the milk fat does not separate from the milk. After milk has
been collected, storage vats and stainless steel pipes are thoroughly cleaned before the
farmer milks again.

Filtering and further processing

Separation: This process involves spinning milk through a centrifuge to separate the
cream from the milk. After separation, the cream and remaining milk are remixed to
provide the desired fat content for the different types of milk being produced.
 CREAM SEPARATION

It is done in order to maintain the fat content in the considerable amount. For that
the milk is first heated to 55 degree Celsius. For cream separation, cream separator is
used. The extra cream from the whole milk is separated and is used for the preparation of
other products like butter, ghee. The separated cream is yellowish in colour, it has fat
content.

5.2 QUALITY CONTROL DEPARTMENT:

Quality control department plays an important role in a food industry. The quality of the
product is very important to the consumer. To ensure the safety of each product is the aim
of quality control department in each company. There are mainly two parameters for
ensuring the safety of products. There are

• Chemical parameters

• Microbiological parameters

Chemical parameters include acidity,fat, SNF and microbiological parameters include

MBRT, coliform, phosphatase, plate count.

Quality control department also help to minimise the wastage of the product and helps for
the safety of consumer. After the clearance from the department is received, the product
can be packed. If the cleared product have any contamination or if it causes any ill effects
to the public, quality control officer (QOC) is responsible for the affected products and
they are not marketed. If any microbiological result is positive, the product is recalled to
avoid the problems. Nowaday’s quality is more mentioned than quantity. Quality control
to each product is also important.

Quality control department not only ensures the quality of processed products but also
ensures the quality of received milk and checks its chemical and microbiological
parameters. Receiving of milk samples in numbered bottle
 Chemical parameters Microbiological parameters

• Acidity 1. MBRT

• Fat 2. Coliform

• Lactometer reading 3. Plate count

• SNF 4. Phosphatase

COLLECTION OF RAW MILK:

Milk collection is often one of the first activities of milk producer groups. Once the milk
from several group members is collected in a central location, the milk can be processed
or transported to processing centers or markets. Milk should be collected within four
hours of milking.

Objective;

An objective of this is to increase income and improve livelihoods of local small.

• holder dairy farmers through establishing a Milk Collection Centre
• Processing of milk.
• Value addition of milk.
Collection Procedure:

Part 1 - collection of milk from village level

Part 2 - collection of milk from village level to main center where milk to be
processed.

Milk is accepted or rejected in a society at based on quality grounds. Milk testing

facilities are provided in the society itself payment for the milk procured is based on
 quality only. The policy of the industries “every samples of milk should be tested every
day for its quality”.

TRANSPORTATION TO DAIRY PLANT :

Milk is immediately transported to the dairy plant or the nearby chilling centre.
This is because raw milk serves to be good sources of nutrients for the microorganisms.
So the milk collected in the societies is brought to the dairy as quick as possible.

The milk collection trucks should be clean and provided with tarpaulin to avoid sun beam
to maintain temperature during transportation. The milk collection trucks are accepted to
adhere to the schedule time of arrival.

PERFORMANCE OF PLATFORM TEST:

After transporting the milk container to the dairy Platform tests are done at the time of
receiving milk to the dairy. It plays an important role in identifying the quality of milk.

The focus on milk reception tests that can be carried out at collection centers are known
as Platform test.

They are:
• Taste, smell, visual observation and temperature
• Density meter or lactometer test
• Clot-on-boiling
• Alcohol test
• Acidity test
• Gerber test for fat
It plays an important role in identifying the quality of milk.
COB

Clot on boiling test (COB) is the primary test to identify the quality of milk. It is used to
identify the stability of milk during heat processing. If the COB test result is positive, the
milk is rejected by diary.

PERFORMANCE OF ORGANOLEPTIC TESTS:

As soon as the milk is arrived at reception dock, organoleptic test is performed. They
include smell, taste, appearance etc. they are performed to assess the quality of milk.

SMELL: smell of the milk should be sweet and pleasant.

TASTE: taste of the milk should be sweet.

APPEARANCE: it should be neat, white to off white in colour

PHOSPHATASE TEST

This test is done to make sure that the milk is processed properly. It is also used to check
the presence of enzyme phosphate in milk. These are two types of phosphate – Acid
phosphate, alkaline phosphate. At the pasteurizing temperature all the pathogens are
destroyed, but the enzyme phosphate only remains. This test helps to identify its
presence.

Preparation of phosphate buffer

Two chemicals are used for the preparation of phosphates buffer

1) Sodium carbonate

2) Sodium bicarbonate

For the preparation of phosphatase buffer 1 litre of distilled water is taken, from this 200
ml is taken in a beaker and 3g of sodium carbonate is first dissolved in it, followed by
1.5g of sodium bicarbonate solution is dissolved in the same water. After that it is mixed
well and then transferred to 800ml remaining distilled water. Then from this 1 litre of
buffer solution 100ml is taken and 1.5g of 4 nitro phenyl disodium salt is added and is
dissolved in it. This is used for testing procedure.

Take 5ml of phosphate in a sterile test tube. To that add 1ml of milk sample. Shake it and
kept in water bath (at 37 degree Celsius) for half an hour. If the colour of the milk
changes to yellow it is a positive test. That means it indicates the presence of enzyme
phosphate. If the colour of the milk remains same it shows a negative result, which
indicates the absence of the enzyme phosphate.

CHILLING STORAGE AND SAMPLING

The pasteurized milk is boiled from 72-78 degree celcious and chilled at 3 degree
celcious and then it is send to storage tank or silo for storing before the packing process.
The sample is taken from the silo for checking the fat and SNF. If it is not in adequate
amount it is corrected by adding the milk powder. The result from the lab decides the
quality of milk.

TESTING OF SILO TANK:

The milk sample is collected from the silo tank. Before collecting the sample nearly 4 or
5 litre is taken away. The mouth of the silo tank is heated in order to avoid the
contamination and the milk sample is taken in sterilized beakers. Then the sample is
taken in bottle and brought to lab. The care must be taken to avoided contamination. In
lab different list are performed. They include - Acidity, Fat, SNF, Phosphatase, MBRT,
Coliform, and Plate Count.

Among the above tests acidity, fat, SNF, phosphates and MBRT comes under chemical
tests and coliform and plate count comes under microbiological test. After getting the
result of chemical test only the milk is clear for packaging. If the SNF does not reaches
desired amount milk powder is added to increase SNF. The microbiological result cannot
be obtained on the spot so it is considered for next day, if any problem is observed in
 microbiological tests the milk is recall. Testing of milk is silo tank helps to prevent
wastages and also it ensure the safety of public.

5.3 ENGINEERING DEPARTMENT

Engineering department plays an important role in processing of milk. This

department provides steam, cooled water etc..For the processing of milk. This department
helps for the pasteurization and chilling of milk.

Ice bank tank

There are two ice bank tank of 50,000 litter of capacity, the ammonia gas is responsible
for the coolness of the water. The water which is used for chilling is recycled so here is
no wastage of water occurs. Inside the tank there are thin layers through with the cooling
is possible. Ammonia gas is first heated then slowly cooled and this is taken to plant.

The systems used in engineering department are

• Ammonia compressor

• Air compressor
• Boiler
• Solar system

Ammonia compressor

Ammonia compressor is also called as frisk compressor. It is worked by filling ammonia

gas. By functioning this dairy is getting chilled. This is done in order to protect milk
spoilage.

Air compressor

Air compressor is used to pre packing of the milk. it is used to circulated air in the
packing section. For cheese pressing air compressor is also use.

Boiler

Boiler is used to produce steam to the production process. These steam are formed in
order to bacteria in the milk. It is functional by furnace oil. Water is heated up to 100
degree celcious after the water is heated is connected into pressing machine.

Solar system

This is made of copper plate which absorbed solar heat. It is painted in black because it
absorbs heat. To this raw water is sent. In ooty the temperature of water 14 degree. And
in winter it is 0 degree celcious. And at the end the water is heated and comes to 60
degree.
5.4 MARKETING DEPARTMENT

Marketing is a social process by which individuals and groups obtain what they need.

The market share of aavin in nilgiris is 42%. The market has strong competitions such as
arokiya aroma, shakti and akshya. However aavin has a good marketing and best quality
among these. The middle class customers are the primary target customers.

Nilgiris district being a hilly area, people consume more colic and lia compared to plain
areas. Marketing departments records all the needs of customers, agent, indents and
others. The supply for the fore coming day is prepared and is issued to transport
department for supply.

RESPONSIBILITIES OF MARKETING DEPARTMENT:

 To give proper quality product.

 To build good reputation for the company.
 To understand their customers and ensure best performance.
 To encourage dealers and mechanics by providing shirts, caps, bags, etc.

PRODUCTS MARKETED:

 Special toned milk

 Double toned milk
 Full cream milk and
 Premium milk
 Ghee
 Milkpeda
 Ice-cream
 Milk powder
  Milk shakes

FUTURE GOALS:
 To create a demand in terms of priority with customers.
5.5 SALES DEPARTMENT:

Sales are done through agents, indents and customer in cash sales and credit sales. Daily
milk sales is 20, 500litter per day

Cash sales
Cash sales means receiving of cash every day for the amount of milk given out. Cash
sales is mainly for retail agents. Company gives a commission ofrs/litter of milk to the
retailer. Company collects two days milk cost as “trade deposit”. And no interst is
charged for cash sale.

Credit sales
Credit sales is done to institution like schools and hotel. Every month first 15th and 16th
to 3rd , two time. The credit bill raised to the institution. It days of time is given to pay the
bill. The institution have to pay two bills as the deposit.

Eg. If an institution takes 100 litter/day. And if the right is 32.the rate per day is 3200. so
they have to deposit an amount Rs 96,000. there is no discount in credit sales. There is
also no interest of trade deposit.

Card sales
Card sales means it is collecting of amount is advance from regular consumers. It is
difficult to major towns and cities to get milk so this method used of every month 7th 10th
card is labeled is issued. Each consumer can collected above mentioned days only. card
issued on discount basis on variety of milk. For “double toned milk” there is discount of
rs two per litter. There are cards of half litter, 1 litter and 2 litter available. For other milk
it has a discount of 50 ps per litter. For a person who buys double toned milk have to rs
900 pm in advance. There are booth agents in near to the residency of this people and
they can collect the milk from booths by showing these cards. For cards sales retailer is
given a commission of 40ps/ litter. There are 29 booths in ooty town only to selling milk
cards.
 Sales are done through
1. Agents
2 .Gate pass
3. Cash remittance
4. Cash sales register
5. Credit sales register

Area operation

There are four areas

1. Ooty
2. Coonoor
3. Gudalur
4. Kotagiri

So sales return are taken back and in case of leakage the milk packet is replaced.

5.6 ADMINISTRATION DEPARTMENT

Administration department is the top level function department. The of the department is
general manager. The other departments comes under administration department. In
absence of general manager or deputygeneral manager the assistant in charge of
administration control.employes welfare and other administration works. there are totally
21 person in administration department. All the matters after the subordinates comes to
the high authority.
The main of the administration department is to look after the management.
Technical and non technical aspect of the organization. Decision making power is also
given to them. The policies framed by them are distributed to every other department
with the knowledge of the managing director. The policy has to followed by each and
 every department. The department encourages every one to achieve the objective of the
organization and improve the quality of milk and improve the standard of living.
The administration department also provides salary to the employees and salary is
given at end of each month. It also grants leave to the employees on the following basis.

EMPLOYMENT STAFF INSURANCE SCHEME :

1. In the organization employee provident is given up to 12%

2. Terminal benefits like gratuity and encashment of earned are also being provided
3. In case of death, the above department gives the family rs 1,00,000 under group insurance
4. Apart from the above this department is also in charge for issuing product wrappers like
polythene cover, bottles, tins and other materials required for packing
5. The employes are graded once in the 10 years and promotion is given on merits basis and
satisfaction of service.
Thus the administrative department function and formulates various policies and
objective. And also provides welfare measures to the company and the employees.
5.7 TRANSPORT DEPARTMENT

PACKING AND STORAGE:

Packaging means placing a commodity into a protective wrapper or container for
transport and storage or it can also be defined as a tool that protects and contains goods
with the aim of minimizing the environmental impact of our consumption The milk from
the silo is send to the packing machine through the pipe lines. Packing material is made
up of polythene .the package material is approved by CFTRI. Package material sterilized
before packing by uv treatment. Filling and sealing is dected by uv sensor. Labour is
required there for arranging the packets in the containers .This automatic packaging
system reduce the chance of contamination and reduces the labour work. The milk
packets are kept in cold storage to prevent the spoilage. The cold storage has a
temperature less than 5 degree celcious, which keeps the milk in a fresh condition.

DISTRIBUTION:
The cold stored packets are distributed to different areas. The distribution is done in mini
lorries. The aavin have their own vehicles for the distribution of products

TRANSPORTATION:
 Milk is a perishable commodity and it cannot be stored for long hours. Thus
transportation plays a very important role. There are 19 motor vehicles that are used for
transporting various products among which 3 vehicles are condemned to major problems.

• Ashok layland -1
• Tata SE -1
• Mahendra jeep -1
• Tata 407 -1

5.8 FINANCE DEPARTMENT:

The head of the accounts department is the administrative managers. There are 7
members in this department. This department performs the annual accounts and all the
auditing works. This department also gives salary to the employees and bank settlement
is also taken care by the department. The amounts collected from the different outlets are
remitted into the bank dairy. The accounting process stain as soon as the milk enters, are
taken into the union the various books of accounts are maintained. The daily incomings
and outgoings are recorded in day books
The weekly payments are done to farmers invile have data’s like amount of mil, fat,
SNF, are recorded according to data bill is ready and payments are given. Rs.18.30/- is
 given to farmers it should have a fat % 3.5 and SNF of 8.0. if the fat and SNF are in
increased amount the amount of given is also given. If the fat and SNF are decreased the
amount given is also decreased.

FUNCTIONS OF FINANCE DEPARTMENT:

 Prepare yearly and monthly cash flow statement.
 Prepare reports on MIS system.
 Prepare monthly budgets and give reviews to the organization.
 Set targets and motivate employees towards the target.

FUTURE OBJECTIVE:
 To motivate the employees to achieve a turnover of 175 crores through proper planning
and control.

6. CONCLUSION:

As a part of my internship programme, in Aavin, I have gained a lot of practical

knowledge of whereabouts happening inside aavin. It was so useful and helpful to gain
in-depth information about milk processing and also processing of various other by-
products obtained from milk. The experience of the workers surprised me and the way
they taught me everything helped me gain more knowledge about the technologies
involved and employed in Aavin.