Student Project Work: Vivekanand College of Agriculture Business Management, Hiwara (BK)

Student Project Work
VIVEKANAND COLLEGE OF AGRICULTURE BUSINESS

MANAGEMENT , HIWARA (BK).
AFFILIATED TO
DR. PANJABRAO DESHMUKH AGRICULTURE UNIVERSITY,

AKOLA.
FINAL REPORT
ON
STUDENT PROJECT WORK

FOR
BACHELOR OF AGRICULTURE BUSINESS MANEGEMENT ( 2020-21 )
SUBMITTED TO:
VIVEKANAND COLLEGE OF AGRICULTURE BUSSINES MANAGEMENT,

HIWRA (BK).
UNDER GUIDENCE OF
PROF. H. B. MAGAR Sir
( COURSE CO-ORIDINATOR )
SUBMITTED BY:
MR. R.N.DHUNDALE
( ENROLLMENT NO. : PP-1546)
Vivekanand College of Agriculture Business Management Page 1.

CANDIDATE DECLARATION
Certified that, I Mr. Rohit Nana Dhundale have personally worked on the project
and dairy mentions in the report have been obtained from units ( Dairy farm & Milk
processing ) have been concealed . have been acknowledged none finding / information
pertaining to the work have been concealed. I certify that this is my original work. The results
embodies in this report have been submitted to any other university or institution for the
award of any degree or diploma.
Date : / / 2020. Mr. Rohit N.Dhundale
Place : Telhara BSc. (Hons) ABM

ACKNOWLEGEMENT
Presentation, inspiration and motivation have always played a key role in the
success of any venture.
I would like to express my special thanks to my course in charge Prof. H.B.Magar

sir , who gave me the golden opportunity to do this wonderful project ( Dairy farm & Milk
Proccesing ) and also thankful his valuable guidance , suggestions & supports.
I heartily respect and thankful to our internal project guide Dr. S. P. Changade sir,
Principal of “Vivekanand College of Agriculture Business Management , Hiwra (Bk)”. Tq-
Mehakar, Dist-Buldana. For providing a helping hand in this project & also valuable
guidance, support and supervision all through this project titled.
I am also thankful to and fortunate enough to get constant encouragement, support

and guidance from all SMS teaching staff Prof. R.M.Datey mam (Department of ABM),
Prof. A.U.Shewale sir (Department of Agriculture Marketing), Prof. Dr.P.M.Tayade sir
(Department of Agriculture Economics). Who helped me coordinator of this project much as
they could.
I am also special thankful to labours, operators and Owner of Dairy farm & Milk
Processing Unit and also thankful to all my friends for their increasing my confidence &
helped in project work time to time.
Last but not the least, I would like to thanks to all who helped in various phages of
the completion of the project.
Mr. Rohit N.Dhundale
Student of VCABM, Hiwara (Bk)

Enrollment No. : PP-1546

CERTIFICATE
This is to certify that the project report entitled “final report on SPW Rawe
Programme for BSc.(Hons)ABM 2020-2021 ” submitted in the “Vivekanad College of
Agriculture Business Management, Hiwara (Bk)” Tq-Mehkar Dist- Buldana, Maharashtra,
in partial fulfilment for the degree BSc.(hons)ABM in agriculture embodies the result of
piece of bonafide project work carried out Mr.Rohit N.Dhundale under all SMS teaching
staff guidance and supervision and no part of the project has been submitted for any other
degree, diploma or publication in other form.
The assistance and help received during the course of investigation has been duly
acknowledged.
Prof. R.M.Datey Prof. A.U.Shewale Prof. Dr.P.M.Tayde

(Course Teacher ) (Course Teacher ) (Course Teacher )
Department of ABM Department of Agril.MKT Department of Agril.ECON
Prof. H.B.Magar …………………. Dr.S.P.Changade

( Course Coordinator ) ( External Examiner ) ( Principal )
SPW Rawe Programme VCABM, Hiwra (Bk).
Place : Hiwara (Bk). Date : / / 2020.

INDEX
Sr. Page
Particular
no. no.
1. Introduction 06
2. Selection of agribusiness 07
3. Importance of livestock in national economy 08
A. Study on Animal Husbandry practices followed at Sitashakti
09
dairy Telhara.
1) Unit profile (sitashakti dairy ) 09
2) Strategic management process in sitashakti dairy 10
3) Housing systems in sitashakti cattle shed 11
4) Present animals in sitashakti cattels shed 12-15
5) Feeding management system in sitashakti cattle shed 16
6) Breeding system and Veternary aids in sitashakti cattle shed 17
7) Care and management practices in sitashakti cattle shed 18
8) Milking methods in sitashakti cattle shed 20
9) Machines and implements in sitashakti cattle shed 21
10) Records /registers mentained in sitashakti cattle shed 22
11) Marketing structure in sitashakti cattle shed 23
B. Preparation of Indian Dairy Product at Student Dairy Centre 24
1) Unit profile (student dairy center) 24
2) Products of dairy centre 25
3) Machinery and tools in Students Dairy centre 26
4) Products procedure in Students Dairy centre 27-32
5) Management system in Students Dairy centre 33
6) Marketing structure of Student Dairy centre products 34
7) Cost concept in Students Dairy centre 35-37
4. SWOT Analysis 37
5. Problems and solutions 38
6. Conclusion 39
7. Activity photographs 40-42
8. Bibliography. 43

Introduction
Dairy farmers are in the business of producing food. They aim to ensure that the safety
and quality of their raw milk will satisfy the highest expectations of the food industry and
consumers. On-farm practices should also ensure that milk is produced by healthy animals under
acceptable conditions for the animals and in balance with the local environment.
The overarching principles applying to the production, processing and handling

of all milk and milk products are:
• From raw material production to the point of consumption, all dairy products
should be subject to a combination of control measures. Together, these measures
(good agricultural practice – GAP and good manufacturing practice – GMP) should
meet the appropriate level of public health protection.
• Good hygienic practices should be applied throughout the production and
processing chain so that milk and milk products are safe and suitable for their
intended use.
• Wherever appropriate, hygienic practices for milk and milk products should be
implemented following the Annex to the Codex Recommended International Code of
Practice – General Principles of Food Hygiene.
• GAP/GMP together should be effective.
All dairy farmers, suppliers to dairy farmers, milk carriers and hauliers, dairy
product and food manufacturers, distributors and retailers should be part of an
integrated food safety and quality assurance management system. Good farming
practices underpin the marketing of safe, quality-assured milk-based products.
The role of dairy farmers is to ensure that good agricultural, hygienic and animal
husbandry practices are employed at the farm level. The focus should be on preventing
a problem (including animal diseases) rather than solving it after it has occurred.
Good dairy farming practices should contribute to ensuring milk and milk
products are safe and suitable for their intended use.

❖ Selection of Agribusiness
We choose Vivekanand cattle shade and student milk collection and distribution center
Hiwra Bk. Because of fallowing reasons.
1. The cattle shade has many cattles and buffalos for milk production.
2. The processing centre has diverse product range.
3. Dairy has strong marketing structure.
4. The dairy product have great demand in regional market.
5. The processing machinery in processing centre are modern technology.
6. All rural people know about that units dairy products.
7. It has better management systems than others.
8. It provides great facility to its labours and customers.

❖ Importance of Livestock in National Economy
1) Livestock resources in India :-

• India is the first rank on livestock population in the world.
• World largest livestock population in india 512.06 million.
• Second rank in the total buffalo population, in the world – 108.70 buffaloes.
• Second rank in the population og cattle and goats – 140.5 million goats
Livestock plays an important role in Indian economy. About 20.05 million people depend
upon livestock for their livehood. Livestock contributed 16% to the income of small farm
households as against an average of 14% for all rural households. Livestock contributed to
overall GDP is 4.1% and 28% of total agriculture GDP.
2) Contribution of livestock to people :-

• Food
• Fibre and skin
• Draft
• Dung and others animal waste materials
• Storage
• Weed control
• Cultural
• Sports / recreation
3) Role of livestock in farmers economy :-
• Income
• Employment
• Food
• Social security
• Draft
• Dung

A. STUDY ON ANIMAL HUSBANDRY PRACTICES FOLLOWED

AT VIVEKANAND CATTLE SHED.
❖ Unit Profile
Unit Name :- sitashakti Cattle shed.
Establishment :- 24/04/2014.
Unit Area :- 0.5 acers.
Location :- sai nagar tahasil road telhara,
Address :- sai nagar tahasil road telhara dist.akola Maharashtra 444108
Owner :- bharat jankiram wankhade.
Operater :- 01
Labours in unit :- 04
Class of unit :- Private
Age of unit :- 4 year
Unit activity :- Dairy Farming & Animal Husbandry service.
Unit Income :- 50 thousand per year.

❖ Strategic Management process in sitashakti cattle shed

“A process of formulating implementing and evaluating business strategy to achieve
organizational objectives is called as strategic management process”.
➢ Vision :-
▪ To start their own unit.
➢ Mission :-
▪ To make their own identity
➢ Objective :-
▪ To get profit.
▪ To create employment.
▪ To make their identity.
▪ To make superior quality breeds.
▪ To make tourist center.
➢ Goals :-
▪ Creates their own identity.
▪ To get profit.
▪ Produce good quality milk.
▪ Provide quality milk.
▪ Provide quality service.
➢ Values :-
▪ We trust, Respect, Protect, Nature & encourage all our relations.
▪ To continuously learn and innovate.
▪ To promote efficiency and effectiveness.

❖ Housing system of sitashakti Cattle Shed

“A system of dairy cattle management in which animals are kept at particular arrangements
and sequence is known as housing system”.
In vivekanand cattle shed double row housing system are present.
1) Head to Head system ( in-method ) :-

Advantages
• Getting animals in to the shed is easy.
• Feeding of animals also easy.
• Animals are better exhibited to visitor
Disadvantages
• Milking supervision is difficult.

• Possibilities of transmission of disease are more.
2) Tail to tail system (out- method) :-

Advantagaes
• Cleaning and milking of animals are easy.
• Supervision of milking also easy.
• Less chance for transmission of diseases from animal to animal.
• Animals can get more fresh air from outside.
Disadvantages
• Feeding of animals is difficult.

• Animals are difficult exhibited to visitors.
3) Open paddock (loose housing):-
It is a system of housing in which animals are kept loose in an open paddock
throughout the day and night.
The open paddock is enclosed by means of half walls or plain wire fences of
convenient height.
Structure of Cattle Shed :
o Roof :- Conical shape roof system & Tean shade

o Wall :- Concrete
o Pillers :- Iron piller

❖ Present Animals in the Cattle shed ( 2020-21 )
Sr.No. Animal Animal type Number

Dry cow 28
1. Cow
Milch cow 13
Dry Buffalo 07
2. Buffalo
Milch Buffalo 05
F.Cow calf 37
M.Cow calf 20
3. Calf
F.Buffalo calf 18
M.Buffalo calf 06
Breeding For Cow 05
4.
Bull For Buffalo 02
5. Draft Bukkock 02
Total ( On Dated : 21/10/2020 ). 143
Present Cow & Buffalo Breed in the Vivekanand Cattle Shed :
Cow breeds
1. Sahiwal ( lola ).
o Origin – Pakistan
o Colour – Red, Dark brown shades
o Horns – Shorts & Thick ‘ loose horns in female
2. Gir ( Kathiwari,Ssurati ).
o Origin – Gir forest, in Gujrat
o Colour - Dark red , white-brown patches
o Horns- Curve , half moon type
o Ears –Llong pendulous
o Eyes – Sleepy look

3. Red Sidhi (Rred Karachi , Sindhi ).

o Origin – Sindh, in Pakistan
o Colour – Dark red to light shades
4. Ongole ( Nellore )
o Origion – Guntur ,Andhra Pradesh.
o Colour – White or light gray
o Body – Large muscular.
5. Kankrej ( Nagu, Sanehore ).

o Origin - Kutch, in Gujrat
o Coloue –Gsilver gray toIiron gray, Steel Black
o Horns – Lyre shape
o Body – Heaviest
6. Dangi
o Origin – Dangs dist in Gujrat
o Colour - White with red & Black spots
o Body –Eexcellent working quality , Oily skin

7. Khillar
o Fonded – Maharastra & Karnataka state
o Colour – White-gray
o Horns –Llong horns turns forwords
o Bullocks are fast & Powefull.
8. Gaolao ( Arvi , Gaulgani ).

o Founded – Wardh –Nagpur, in MH.
o Colour – Blakish white
o Eyes – Almond shape eyes
9. Jersey
o Origin – Island, U.K.
o Colour – Reddish fawn
o Body –Ssmall compact & Angular Body
10. Holstein Friesian

o Origin – Holland .
o Colour – Black and White
o Body – Heaviest exotic breed.
11. Others ( out cross breeds )

Buffalo Breeds
1. Murrha ( Delhi, Kundi ).

o Origin – hisar , in Haryana
o Colour – jet black & white marking on tail , head
2. Nili Ravi
o Origin – ferojpu,r in Punjab.
o Colour – black & white marking on forehead,
legs
o Horns – small and coiled tightly.
o Neck – Long , thin & fine.
3. Godavari
o Origin – Godavari & Krishna Deltic area.
o Colour – black with brown hair
o Body – medium with compact.
4. Jaffrabadi
o Origin – gir forest gujrat.
o Colour – Black
o Horns – Drooping horns
o Body – Heaviest , Head & Neck are massive.
5. Nagpuri
o Origin – Nagpur , Wardha in MH
o Colour – Black colour
o Horns – Long , flat & curved.

❖ Feeding management system in the Vivekanand cattle shed

“The act of giving food to an animal is known as feeding”.
1) Dry fodder :
• Soybean straw
• Maize hay
2) Green fodder :
• Yashwant grass
• BHN6 , BHN10
3) Concentrate :
• Cotton seed cake
• Alpha
4) Water :
• Dam
• Well
Feeding schedule for different cow and buffalo breeds :-
Sr. Animal Dry fodder Green fodder Concentrate Average total

no. (kg) (kg) (kg) (kg)
1 Dry cow 5 15 to 20 1.5 22 to 25
2 Milch cow 5 20 to 25 4 25 to 28
3 Dry buffalo 6 20 to 25 2 25 to 30
4 Milch buffalo 6 25 to 30 5 30 to 35
5 Calves 3 8 to 12 1 10 to 15
6 Breeding bulls 5 20 to 25 2.5 25 to 30
7 Draught animals 5 20 to 25 2.5 25 to 30
➢ Resources for Fodder availability :

i. Vivekanand farm ( Dry + Green ).
ii. Near to the farmers ( Dry ).
iii. Near to the Market ( Concentrate ).

❖ Breeding system in the Vivekanand cattle shed

“ The process of bearing offspring is known as breeding”.
Generally following two breeding method follow in the Vivekanand cattle shed
1) Inbreeding :- Breeding of the related animals

( Same spacies ).
eg . ( Jafrabadi M. × Jafrabadi F. )
2) Outbreeding :- Breeding of the unrelated animals

( Different species ).
eg . ( Gir M. × Jersey F. )
• Outbreeding system is mostly followed on Vivekanand cattle shed.

• Those breeding system helps to produces new breeds, i.e Criss crossing, Triple
crossing, Back crossing.
❖ Veterinary Aid Source in the Vivekanand Cattle Shed

Veterinary Doctor :- Dr. S. Deshmane sir
Prof. Somtakar sir ( Department of Animal Husbandry)
Facilities / Tools :-
i. A Stanchion stall. x. Syringe / Needles

ii. Breeding facility xi. Electrical Dehorner
iii. Vaccination
iv. Burdizzo castrator
v. Artificial insemination gun
vi. Thermometer
vii. Microscope
viii. Surgical sets
ix. Tagging & Tattooing machine

Care and Management practices in the Cattle Shed :-

Main Objective – On farm producing of milk must ensure that it is produced by healthy
animals under generally acceped conditions.
1. Animal health :
 Vaccination – Treatment to produce immunity.
 Dehorning – Removal horn from grown animals.
 Culling – Removal of unwanted animal from a population.
 Grooming – Careful brushing & combing of body hair coat.
2. Animal feeding & Water :

 Flushing – Feeding of extra rations to the pre-pregnant animals.
 Bleaching – Mixturing chlorine powder in water pond.
3. Milking Hygiene :
4. Animal welfare :
 Dipping – Offering a bath with a mild parasiticidal drugs/chemical in a tank.
 Service – Process in which mature male covers the female.
 Cleaning – Removing infection agents, dirt and other impurity in the shed.
5. Environmental practices :
 Cleaning – Removing unwanted substances from the cattle shed surrounding.
➢ Down calver shed / calving pen :

• Pregnant animal are transferred to a calving pen 2 to 3 weeks before the
expected date of calving.
• Calving pen of 3m by 4m is essential to keep the animals in advanced stage
of pregnancy.

➢ Care and management practices of newly born calf :

1. Make sure that all mucus is removed from the nose and mouth.
2. If the calf does not start to breathe, artificial respiration should be used by alternately
compressing and relaxing.
3. Calf start breathing, observe the naval cord should be disinfected.
4. Naval cord cut about 1 cm. below the ligature & tied about 2.5 cm away from the
body. Then apply tincture of iodine to the cut end & repeat it 2-3 days.
5. Normally the calf will be on its feet and ready for suckling the dam within an hour.
Clean the udder before the calf starts sucking.
6. Feed the calf with first milk i.e. Colostrum . The colostrum should be fed within half
an hour after birth @10% of body wt. colostrum contain low fat, high protein,
vitamins & minerals which helps to protect against various diseases.
7. The calf is best maintained in an individual pen or stall for the first few weeks. After
about eight weeks it may be handled with a group.
8. Take body weight of the calf and identify the calf by tattooing.
9. At the age of 15 days 32-40 CC of H.S. serum should be inoculated.
10. Dehorn the calf preferably within 15 days after birth.
11. At the age of 3 months the calf should be vaccinated against Anthrax and fifteen days
there after it should be vaccinated against B.Q.

❖ Milkinng Methods in the Cattle Shed
“The act of extracting milk from the udders or mammary glands of an animal is called as
milking”.
Hand Milking method followed in the cattle shed
1) Full Hand Milking :

• Full hand milking stimulates natural sucking of a calf.
• Grasping the teat with all the five fingers and pressing it against the
palm does full hand milking.
2) Knuckling method :
• It is pressing the thumb against the teats while the teats are in between
thumb and fingers.
• Kunckling should always be avoided to prevent injuries of teat tissues.
3) Stripping :
• Firmly holding the teat between the thumb & fore finger and drawing it
down the length of the teat and the same time pressing it to cause the
milk to flow down in a stream.
Advantages :-
1) Closer contact with your animal.

2) Less harmful to udder.
3) Increasing milk quality .
Disadvantages :-
1) labour efficiency is more.

2) It is time consuming method.

❖ Machinery and Implements in the Vivekanand Cattle Shed :-
Sr.
Category Number Use / Purpose
No.
1. Machinery
i) Tractor 1 Handling of tractor implements
ii) T. Trolley 1 Transportation of fodder
iii) Chaff Cutter 1 Cutting of fodder
iv) Electrical Motor 2 Water pumping
v)
2. Implements / Equipments
i) Improved seed drill 1 Sowing of fodder
ii) Sprayer 1
iii) Weighing Machine 1 Milk counting &
Weighing of new born calf
iv) Water pipe 1 set Water supply
v)
3. Hand Tools
i) Spade / Hoe 10 Collecting dung
ii)
iii) Sickle 10 Cutting of green grass fodder
iv) Axe 2 Cutting operation
v) Pickaxe 1 Use for digging
vi) Milk cans 5 Collection & transporting of milk
vii) Bucket 8 Calves watering & milking
viii) Tokri 10 Use for providing fodder
ix) Ropes Use for tie new born calf
x) Chain Use for tie heavy & dangerous
animals

❖ Records / Registers to be maintained in the Cattle Shed
1. Daily stock records

2. Birth / Calving Records
3. Calf / Young stock register
4. Adult stock register
5. Breeding Register
6. Milking records
7. Fodder / Feed stock records
8. Sales records
9. Labour records

❖ Marketing structure in Cattle Shed
Marketing is the activity for buying or selling of goods between two parties.
Marketing channel for Animals :
Producer ( Cattle
Producer Shedshed
( cattle ) )
Consumer( Farmer
Consumer ( farmers
) )
Marketing channel for Milk :
Producer ( (Cattle
Producer cattleShed
shed) )
Processor
Processor ((Industry
industry) )
Consumer
Consumer
Milk Pricing Strategy - Milk prices is depend upon milk fat percentage. Generally 6 Rs per

B. Preparation of Indian Dairy product at Student Dairy centre,

telhara.
❖ Unit Profile
Unit name :- Student Milk Collection & Distribution Center
Location :- sai nagar tahasil road.
Address :- sai nagar tahasil road telhara dist.akola
Area :- 20 × 10 sq.ft
Establishment year :- 2014
Owner :- bharat j.wankhade
Labours in industry :- 1
Operator :- 1
Class of industry :- Private
Industry status :- Active
Age of industry :- 6 year
Activity :- Agricultural and animal husbandry service
Income :- 1 lakh

❖ Products of unit :-
1. Milk 2. Curd
3. Paneer 4. Ghee
5 Pedha 6. Srikhand

❖ Machinery and tools
1.Refrigerator 2. Cream separator
3. Fat testing machine 4. Khoa Machine
5.LPG stove 6.Milk container 7.Weighing machine

❖ Product Procedure
Khoa ;
It is prepared by the action of stirring and heating the milk continuously

until its reaches semi solid.
Ingredient : Milk,
Flow chart of Khoa
Receving of Buffalo Milk
Standardization ( 6% fat 8 – 8.5 % SNF )
filtration of milk
Mixing at ambient temperature ( 27 -30 c )
Put milk in SS pan over LPG stove
Boiling of milk at 100  C
Continuous stirring with SS stirrer
Concentrate leaving side of pan
Continuous heating and stirring on low fire
Discontinue of fire
Spreading up concentrate
Removal of concentrate from pan
Storage ( 27-30 C)
Chemical composition of khoa ( percentage ) :-

Type of milk Moisture fat Protein Lactose
Buffalo 19.2 37.1 17.8 22.1

Pedha
Peda is a sweet from the Indian subcontinent usually prepared in thick semi soft pieces .
Ingridient : Milk, Sugar,
Flow chart of Pedha

khoa from buffalo milk ( Dhap) 35_40 % moisture
breaking of khoa
placing SS pan over LPG stove
placing of khoa pieces in SS pan
breaking stirring continuous heating at low fire
addition of sugar ( @ 30% of khoa)
Cooling 30c
Moulding into desired shape
Pedha
Storage
Nutritional value of Pedha per 100 gm :-
Product Energy Fiber Protein Carbohydrate

Pedha 98 cal 10 gm 3.6 gm 10.3

Shrikhand :-
It is a semi- soft, sweetish sour , whole milk product prepared from lactic fermented curd.
Ingredient:- Curd, Sugar, Almond, Resin
Procedure:-
Flow chart of Shrikhand

Curd from Buffalo milk ( 6% fat, 8.5% SNF)
Breaking of curd by using scapula
Tying breaked curd in muslin cloth ( 1-1.5 kg. Batches )
Drainage of whey ( 4-6 hrs.)
Removal of chakka from muslin cloths & Breaks down
Blending of sugar @85-90% of chakka
Blending of ingridients & Flavour ( 2-3% )
Shrikhand
Store at below 0 C.
Nutritional value of Shrikhand per 100 gm :-
Product Moisture fat Protein Lactose

Srikhand 6.5 7.4 7.7 15.9

Paneer :-
Paneer refers to indigenous variety of rennet coagulated ,small-sized, soft cheese
Ingredient :- Milk , Citric acid,
Flow chart of Paneer
Receiving of good quality buffalo milk
Standardization ( 6%fat, 8.5% SNF )
Pouring of milk in SS pan
Heating( 100C)
Cooling (80C)
Addition of coagulant ( citric acid 1-2% of milk ) with continue stirring
coagulation
removal of whey using muslin cloth
collecting coagulum
washing & cooling of coagulum
pressing of coagulum for 30-40 minutes
brieving using 1% common salt ( 20-30 minutes )
panner
Packaging
Storage
Composition of paneer (percentage) :-
Product Moisture Total solid Fat PH

Paneer 54.7 45.3 26 6

Curd :
Curd is a dairy product obtained by coagulating milk in a process.
Ingredients :- Milk, Previous day mix culture.
Flow chart of Curd

Receiving of Buffalo milk
Standardization of milk
Boiling of milk in SS pan ( 100C )
Cooling at 35-37C
Addition of previous day mix culture @1-2%
Mixing of culture
Incubation for 12-14 hrs.
Curd
Storage at ambient temp
Composition of curd (percentage) :-
Product Moisture Protein Fat Lactic acid

Curd 85-88 % 3.2-3.4% 5-8% 0.5-0.11%

Ghee :-
It is a clarified butter fat prepared chiefly from cow or buffalo milk.
Ingredient :- Milk Cream,
Flow chart of Ghee
Receiving of ripened cream
Placing in ss pan over slow flame
Continuous heating & sturring with SS stirrer
Boiling of contain 105C
Clarification at 108C using muslin cloth
Removal of berry
ghee
Nutritional value of Ghee per 100 gm :-
Product Energy Protein Fat Carbohydrate

Ghee 849 kcal 0.38 gm 96.42 gm 0.01gm

❖ Management System in the unit
There is different operation in the unit :-
➢ Inward
➢ Processing
➢ Treatment
➢ Storage
➢ Packing material
Inward:-
1) All the work done in owner and managers under

2) They are handling all the workers vary well.
3) Workers are daily work under the manager.
Processing:-
1) Raw milk
2) Filter
3) Raw milk store
4) Clarifier / separation
5) Pasteurization
6) Homonization
7) Pasteurise store
8) Storage
9) Distribution
10) Marketing
Packaging :-
1) Hand packaging method use in unit.

2) They are use plastic bags for packaging.
3) Packaging of product according to customer demand.
4) In hand method 2 pouch pack in 1 minute.

❖ Marketing Structure of Student Dairy centre Products
➢ Assembling :
1) Assembling is done by own sitashakti Cattle Shed & to the farmer collect milk.
2) Assembling is done by various milk producer.
3) Raw material is collect from the milk producer
4) It is the mean that procurement that raw milk from farmers.
5) In single time assembling of raw milk in Beed through the milk tanker.
➢ Marketing Channel for student dairy centre products :
Marketing channel is a root product transfer from producer to consumer.
Marketing Channel
Producers
Producer
Consumer
Consumer

❖ Cost Concepts :
• Total variable cost :-
Variable cost is the overall expense associated with producing a good or
providing a service that change in direct proportion to the quantity produced or
provided .
The total variable cost of producing an item will typically include the cost
of labour and raw materials used in process.
• Total fixed cost :-

Fixed cost remain the same irrespective of level of production.These costs
includes cost items like taxes, insurance, depreciation on machinery, implements tools,
buieldings, salares of personal working in the firm etc. These are also known as indirect
cost, sunk cost, overhead cost.
The summation of all these costs called total fix cost (TFC)
Total cost :-cost includes total fixed costs as well as total variable cost
Total cost : Total fix cost (TFC ) + Total variable cost (TVC)

❖ Estimation of cost production in student dairy centre :-
Cost of production of 1460 kg of paneer for one year :- 584000

Sr no. Particular Cost (rs) per day Cost (Rs) for 1 year
1 Total variable cost
A Raw material cost 20×46=920 3,35,800
B Processing
Labour 50 18250
C Packaging cost 5 1825
D Energy
Gas 30 10950
Electricity 08 2920
E Other costs 05 1825
Total variable costs 1018 3,71,570
2 Total fix cost
Building 2,00,000 3600(depreciation)
Machinery 2000 180 (depreciation)
Tax -- 1000
Depreciation (10%)
Total 202000 4780

Farmula :-
Total cost = Total fix cost + Total variable cost
= 4780 + 371570
= 376350
Price for 1 kg paneer is = 400 Rs
Price for 1460 kg paneer = 5,84,000
FROM THESE
Present worth cost = 376350
Present worth benefit = 584000
Benefit cost ratio :- Here we compare the present worth of cost with present worth of
benefit
Benefit cost ratio = Present worth benefit
Present worth of cost
= 584000/376350
= 1.55
Per year total sale of paneer for 1460 kg

❖ SWOT analysis of unit

SWOT :- [ Strength-Weakness-Opportunity-Threats ]
1. Strength :-
i. Provide fresh and pure milk
ii. Diverse product range
iii. Great demand for products in area
iv. Good financial service
2. Weakness :-
i. Low milk productivity
ii. Poor raw quality
iii. Lack of modern dairy practices
iv. Low dairy plant efficiency
v. Lack of area in processing centre
vi. Lack of availability of skill labour
3. Opportunities :-
i. Larger rural market
ii. Employment generation
iii. Diversification
iv. Large market and investment opportunity

❖ Problems in dairy management system:-

• Rude behavior of customers
• Labour inefficiency
• Detrivation of perishable food items
• Some farmers provide stale milk
• Time consuming processes
• Feeding problem
• Breeding problem
• Milking problem (milk hygine)
• Unskilled labour
• Vaccination problem
❖ Solutions :-
• Generate regular basis salary and give incentives
• Behaving kindly with customers
• Improve cold storage facilities for perishable food products.
• Make separate containers for each or group of farmers
• Reduce human efforts and use modern machineries
• Increase quantity of feed dry and green fodder as per scientific critera
• Use modern breeding techniques
• Keep hygine and use advance technology milking technique
• Recruit the skilled labours
• Do proper vaccination on time

❖ Conclusion :-
 Our BC ratio is positive hence project is feasible
 Proper utilization of available resources
 If we see the daily milk consumption per capita, the Dairy sector shows a huge
scope to acquire the market
 On vivekanand cattle shade they use good quality fodder
 They maintain all records on different record keeping registers such as feeding
register, milking register, labour attendance register, labour wages register,
birth register, veterinary register,.
 In student dairy centre they produce good quality milk and milk products for
customers.
 The dairy products has great demand in rural area.
❖ Experience Gained :-
 Firstly I got knowledge about dairy far
 Actual work on poultry farm.
 I know what are the problems or threats when management of dairy farm.
 developed confidence and increased communication skill or got how to talk with
consumers.
 Got information about linkages.
 Practical study about dairy Farm, Labour management, Feed management, Fund
allocation, Records keeping, or Emergency treatments veterinary, all consumer
satisfaction, Quality management.
 Also the experienced in demand of dairy product
 Experienced the processes of making Indian dairy products.

❖ Activity photographs :-


❖ BIBLIOGRAPHY :

1) A Textbook of Animal Husbandry. ( G.C.Banerjee )

2) Outlines of Dairy Technology. (Sukumar De )
3) Agriculture Economics. ( S.S.Reddy , P.R.Ram )
4) Owner of the unit & Operator.
5) Internet.
6) Essential agriculture.
*** Thank You ***

Student Project Work: Vivekanand College of Agriculture Business Management, Hiwara (BK)

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Student Project Work

VIVEKANAND COLLEGE OF AGRICULTURE BUSINESS

DR. PANJABRAO DESHMUKH AGRICULTURE UNIVERSITY,

STUDENT PROJECT WORK

BACHELOR OF AGRICULTURE BUSINESS MANEGEMENT ( 2020-21 )

VIVEKANAND COLLEGE OF AGRICULTURE BUSSINES MANAGEMENT,

PROF. H. B. MAGAR Sir

( ENROLLMENT NO. : PP-1546)

Vivekanand College of Agriculture Business Management Page 1.

Date : / / 2020. Mr. Rohit N.Dhundale

Place : Telhara BSc. (Hons) ABM

Vivekanand College of Agriculture Business Management Page 2.

I would like to express my special thanks to my course in charge Prof. H.B.Magar

I am also thankful to and fortunate enough to get constant encouragement, support

Mr. Rohit N.Dhundale

Student of VCABM, Hiwara (Bk)

Vivekanand College of Agriculture Business Management Page 3.

Prof. R.M.Datey Prof. A.U.Shewale Prof. Dr.P.M.Tayde

Prof. H.B.Magar …………………. Dr.S.P.Changade

Place : Hiwara (Bk). Date : / / 2020.

Vivekanand College of Agriculture Business Management Page 4.

Vivekanand College of Agriculture Business Management Page 5.

The overarching principles applying to the production, processing and handling

Vivekanand College of Agriculture Business Management Page 6.

Hiwra Bk. Because of fallowing reasons.

2. The processing centre has diverse product range.

3. Dairy has strong marketing structure.

4. The dairy product have great demand in regional market.

5. The processing machinery in processing centre are modern technology.

6. All rural people know about that units dairy products.

7. It has better management systems than others.

8. It provides great facility to its labours and customers.

Vivekanand College of Agriculture Business Management Page 7.

❖ Importance of Livestock in National Economy

1) Livestock resources in India :-

2) Contribution of livestock to people :-

Vivekanand College of Agriculture Business Management Page 8.

A. STUDY ON ANIMAL HUSBANDRY PRACTICES FOLLOWED

Unit Name :- sitashakti Cattle shed.

Unit Area :- 0.5 acers.

Location :- sai nagar tahasil road telhara,

Address :- sai nagar tahasil road telhara dist.akola Maharashtra 444108

Owner :- bharat jankiram wankhade.

Class of unit :- Private

Age of unit :- 4 year

Unit activity :- Dairy Farming & Animal Husbandry service.

Unit Income :- 50 thousand per year.

Vivekanand College of Agriculture Business Management Page 9.

❖ Strategic Management process in sitashakti cattle shed

Vivekanand College of Agriculture Business Management Page 10.

❖ Housing system of sitashakti Cattle Shed

In vivekanand cattle shed double row housing system are present.

1) Head to Head system ( in-method ) :-

• Milking supervision is difficult.

2) Tail to tail system (out- method) :-

• Feeding of animals is difficult.

Structure of Cattle Shed :

o Roof :- Conical shape roof system & Tean shade

Vivekanand College of Agriculture Business Management Page 11.

❖ Present Animals in the Cattle shed ( 2020-21 )

Sr.No. Animal Animal type Number

Present Cow & Buffalo Breed in the Vivekanand Cattle Shed :

Vivekanand College of Agriculture Business Management Page 12.