INTRODUCTION

INTRODIICTION ABOUT THE STUDY

TRAINING:

An "internship" is an opportunity offered by an employer to potential employees.

"interns" to work at a firm for a fixed, limited period. Interns are usually postgraduates or
students, and most internships last for any length of time between 15days (about 2 weeks).
Internships (also called "Placements", "work placements" or "industrial placements") may be
part - time or full- time. They usually part time if offered during a university semester and full-
lime if offered during summer. When they typically last 4- 12 weeks (about 3 months).
Placements are usually full- time and take place irrespective of term time or holiday time.

Summer training is the best exercise she is undergoing in the program. The
objectives of the study are to make the familiar to the current industry scenario. It provides
the first band idea on the general working of the organization. It provides the environment
that can actualize the knowledge that has acquired structure me, the major department’ s
flow of information's end various other functions in an organization. It is like an
apprenticeship. And it helps to gain an experience in the field

Summer training augments the local training program by introducing and training›
cadets in different or more advanced skills and knowledge. But not everyone gets a chance
to attend summer training; only the most deserving cadets do!

The specific objectives are as follows:

The summer training also acts as a mechanism to help to crystallize their choices as
they explore themselves in their project words. As the duration of summer training is eight
to ten weeks, it gives ample opportunity to the sponsoring; organization to have a closer
assessment of the students for final placement purposes.
Definition
"An in plant is an opportunity to integrate career related experience into
an Undergraduate education by participating is planned, supervised work"

Summer training in Plant from a fundamental part of the curriculum of management

programs of various universi0es. In a nutshell this training is part of the curriculum that gives
the students an opportunity to learn something extra in then training platform allows the
students to gain practical knowledge

Interns may be involved in:

❖ Identification of facts and issues surrounding key healthcare trends and business
topics.

❖Research of best practices, emerging business trends and positions of competitors

❖ Design of competitive strategy and offering to achieve value-added, cost-effective
business solutions
❖ Identification of performance opportunities
❖ Development and delivery of an executive presentation

Internship training objectives to MBA students to give them an exposure to real time
work environment by letting them work on live projects. Objectives of Internship training
program to assist MBA graduates in enhancing their overall skills set to improve their
employability level.
Characteristics of Internship Training:

❖ Contributes to the student's personal and professional development through

challenging work assignments

❖ Is completed before the student graduate from the university although in some
cases internship training can be completed the summer between the student
completing the undergraduate degree and before beginning a graduate degree program

❖ Is planned and scheduled through consultation with the

department or college to fit into the undergraduate experience
❖ Involves a supervision component that is mentoring and education

❖ Includes career related experiences that complement what is learned in the classroom

Objectives of the Training:

❖ To trace the history and profile of the aavin

.
❖ To know the overall profitability position of aavin industry.

❖ Ensuring that a remunerative price is paid to the milk producers for the milk supplied
by them.

❖ Ensuring the availability of processed liquid milk to consumers at reasonable

prices.
❖ To analyze the consumption of numerous assets during the period.
❖ Ensuring the credibility of the dairy Co-operative structure
through transparency in administration.

❖ Bringing the unorganized Dairy sector into the organized sector.

❖ To compare the balance sheet and income statements of the company.
❖ Ensuring that various inputs such as cattle feed, fodder and
Veterinary health services are provided to milch animals of the milk
producers.

❖ To find out the trend of financial analysis of past five-year using

trend analysis.
❖ Ensuring the balanced growth of Dairy sector in line with
other industrial sector growth.

❖ To offer suggestions to improve the company’s performance.

Aim of Training:

❖ To create capable and loyal employees.

❖ Opportunities of growth and self-development.
❖ The aim of training is to attain the goal of the training
and at the same time matching the business
objective.

❖ To raise efficiency and productivity of employees.

❖ The subsequent training will provide measurable business

benefits to justify its implementation.

Scope of the Training:

❖ That sales promotions directed at traders and sales force are

beyond scope of the present study.

❖ Research is conducted only in aavin industry.

❖ This study is designed to examine the effect of public relations on

the behavior of consumers of Salem AAVIN at the time of purchase
flavor milk and consumptions.

❖ Specifically, it deals with the level of awareness and usage of various public relation
schemes and its impact on post purchase behavior.

❖ The study is mainly based on the details collected from each department.
❖ A study on all the departments can help to improve the process and there by
overall improvements in the company’s performance can be made.
❖ Each activity of the company is studied very carefully with the available.
INDUSTRY PROFILE
 INDUSTRY PROFILE

INTRODUCTION

Milk is nutrient rich food that provides many nutrients relative to the calorie’s consumed
Milk is delicious as a beverage and can be used as a base for other d1ink such as hot chocolate.

The Milk of domesticated ani1nals is also an important food source for humans. Most
Milk consumed in Weste1n countries is from cows; other important sources include sheep, goats,
water buffalo, and camels. Milk is essentially an e1nulsion of fat and protein in water, along with
dissolved sugar, minerals (including calcium and phospho1us), and vitamins, particularly vitamin
B complex. Commercially processed cow's Milk is commonly enriched with vitamins A and D.

Many countries require pasteurization to protect against naturally occurring and

a1tificially introduced microorganisn1s. Cooling further prevents spoilage (souring and curdling).
Fat fron1 whole Milk (about 3.5% fat content) can be removed in a separator to produce cream

and leave low-fat Milk (1-2% fat) or skim Milk (0.5% fat). Milk is usually homogenized, forced
under high pressure through small openings to distribute the fat evenly. It may also be condensed,
evaporated, or dehydrated for preservation and ease of transport. Other dairy products include
butter, cheese, and yogurt.

WORLDWIDE
June 1 is the world Milk Day as announced by Food and Agricultural Organization
(FAO). Milk helps to children to promote the growth of their muscles, bones, teeth, and brain.
Pediatricians and nutritionist agree that the balanced diet with a proportion of the necessary
carbohydrate, and proteins, moreover, the high content of vitamin D in Milk is key component to
Milk bone structure, bone recovery and bone health. In addition, help to maintain the health of the
teeth.
Functions of Cooperative Milk Producers Union
1. Establishment of chilling centers

2. Formation of new Milk routes to collect Milk produced by the 1nembers of the
societies.

3. Collection of Milk from societies, process and pack in modern dairy.

4. Supply of Quality Milk.

5. Fixation of procurement and selling price of Milk.

6. Supply of inputs to the members of the societies.

Nourishment of Milk
Milk contains calories, proteins, carbohydrate, fat, saturated fat, cholesterol, vitamin A,
vitamin C, foliate, calcium, 1nagnesium, zin C, phospho1us, iron.
AAVIN COMPANY LOGO
COMPANY PROFILE
Company Profile:

Aavin is a milk product brand name of Tamil Nadu Co-operative Milk Producers’ Federation
Limited. It is an Indian dairy company, which headquarter is in Chennai, Tamil Nadu, India. TCMPF
manage the activities such as milk procurement, processing and marketing of the milk and milk
products.

The company formed as an apex body of three tire cooperatives set up in Tamil Nadu and the
district level milk producer unions. The Foundation of the Milk Co-operative Movement lies in the
conviction that country’s socio-economic development is intertwined with the development of rural
India. The company has taken various measures such as payment of attractive procurement price to
milk producers, huge investment in dairy infrastructure at all levels starting from Primary Dairy Co-
operative Societies to State level Federation.

Points Information

Product Brand Aavin

Name

Founder/Owner Tamil Nadu Co-operative Milk Producers’ Federation Limited

Date of 1972
Establishment

Establishment Place Chennai, Tamil Nadu, India

Revenue INR 5994.00 Crores (In 2018-19)

Registered Address Aavin Illam, TCMPF Ltd., 3A, Pasumpon Muthuramalinganar Salai, Nandanam,
Chennai – 600 035 India

Company Status Active

Website www.aavinmilk.com
Establishment

Aavin was established in 1972. In 1972, the company set up first dairy plant in Chennai. In
1981, the company developed ‘Anand’ pattern by Dr. Kurien. In 2017-2018, the per capita
availability of milk in Tamil Nadu has increased from 169 gm/day in 1993-94 to 268 gm/day in
2017-2018, due to increase in Milk production, the rise in per capita income, changing lifestyle, food
habits and export opportunities contributed to the rise in the demand for milk and milk products. The
company expand the organization in all over the world and providing best quality of milk products
with customer satisfaction.

Aavin vision is as follows:

❖ To march forward with a missionary zeal this will make Aavin a trailblazer of
exemplary performance and achievements beckoning other Milk Federations in the
country in pursuit of total emulation of its good deeds.
❖ To ensure prosperity of the rural milk producers who are ultimate owners of
the Federation.
❖ To promote producer oriented viable co-operative society to impart an impetus to
the rural income, dairy productivity and rural employment.
❖ To bridge the gap between price of milk procurement and sales price.
❖ To develop business acumen in marketing and trading disciplines to serve consumers with
quality milk, give a fillip to the income of milk producers.
❖ To compete with MNCs and Private Dairies with better quality of milk and milk products
and in the process sustain invincibility of co-operatives.

Sl. No. Year Average milk procurement per day (in

lakh litres)
1 2010-2011 20.67

2 2011-2012 21.40
3 2012-2013 24.36
4 2013-2014 23.22
5 2014-2015 23.68
6 2015-2016 28.97
7 2016-2017 28.50
8 2017-2018 29.46
9 2018-2019 33.23
PRODUCT:

❖ Milk

❖ Butter
❖ Yogurt
❖ Ice cream
❖ Ghee
❖ Milk shake
❖ Sweets
Full Cream Milk

Nutrition Facts

Fat Solids not Protein Carbohydrate Minerals Energy

Fat value
6g 9g 3.4g 4.9g 740mg 90K.Cal
 Toned Milk:

Nutrition Facts

Fat Solids not Protein Carbohydrate Minerals Energy

fat value

3g 8.5g 3.2g 4.7g 700mg 60K.Cal

 Standardized Milk:

Nutrition Facts

Fat Solids not Protein Carbohydrate Minerals Energy

fat value

4.5g 8.5g 3.2g 4.7g 700mg 74K.Cal

Milk variety Currency price New price

Toned milk Rs.40 Rs.37

(1 liter)
Toned milk Rs.20 Rs.18.50
(500ml)
Standard milk Rs. 22.50 Rs.21
(500kl)
Full fat milk Rs.24.50 Rs.23
(500ml)
Double Toned Rs.19.50 Rs.18
milk (500ml)
Curd:

A 100 ml cup of curd will now cost ₹12 in place of ₹10. The price of a 500 ml
packet of curd has been increased from ₹30 to ₹35.

Nutrition Facts

Fat Protein Carbohydrate Minerals Energy

value

1.5g 4.7g 6.9g 0/9mg 63.5K. Cal

MILK SHAKE:

Favor: Badam Aavin Milk Shake, 200 ml, Packaging Type: Tetra Pack, Rs 25/piece
AAVIN GHEE:

Aavin Ghee 1ltr Ctr (MRP 510), Pack Size: 1kg, Rs 470/liter Jai Milk Products

Butter:

It has soft creamy texture and the smooth slightly yellow

tinge that reminds you of Its age-old goodness. can be added to homemade delicacies,desserts, cookies and
biscuits, and can also be used in baking muffins and
cake to give them the required moisture and fluffiness.
PRODUCTION DEPARTMENT:

Production Management refers to the application of management principles to the

production function in a factory. In other words, production management involves application of
planning, organizing, directing and controlling the production process.

Definition:
In the words of Mr. E. L. Breech, “Production Management is the process
of effective planning and regulating the operations of that section of an enterprise
which is responsible for the actual transformation of materials into finished products.”

The objective should be to produce goods at least cost and to the minimum satisfaction
of the buyer. To meet the objective the role of production in an enterprise is most important.

The production department includes the input wing, milk

processing process and maintenance department, quality control
department, stores wing and transport wing. In the production department
there are various sections are available they are listed below

1. Reception section
2. Lab section
3. Chilling section
4. Butter section
5. Milk powder section
6. Milk bead section
7. Ghee section
8. Deep freeze section
9. Flavored section
10. Curd section
11.
 QUALITY CONTROL DEPARTMENT:
The quality control laboratory in Madurai dairy is equipped to analyze and evaluate the quality of
raw milk. The quality is checked at every stage of milk production, processing, storage and marketing. The
quality controls department improves the milk and milk products quality and prevents milk from
adulteration. Indian standards institution, agamas and trade give the approval after checking.

Functions of quality control:

➢ To control the adulteration in milk

➢ To provide milk quality to the customer

➢ To supervise the quality of milk and it’s by products

Quality checking process:

A) GERBER TEST:
❖ Put 10 ml of sulphury acid into the butyrometer

❖ Add a sample of 10.75 ml of milk

❖ Add 1 ml of amyl alcohol
❖ Centrifuge foe 3 min

The Gerber test is made for checking the quality of fat in milk, the fat value varies from 3.0% to
4.3% in normal cow milk.

B) ELECRONIC MILK TESTER:

After measuring the quality of fat in milk the solution contained in the butyrometer placed into the
electronic milk tester which separates the fat and the SNF (Solid Not Fat) such as protein, lactose, vitamins
and minerals and indicates the quality of each NF from the sample taken.
Fig 1.1 Flow chart for preparation of sterilized milk (In-bottle sterilization )

Fig. 1.2 Flow chart for preparation of flavored milk

Milk chilling

❖ Chilling is not a pasteurization process, but it is a necessary step when dealing with large volumes of
milk

❖ Milk leaves the cow's udder at temperatures above the ambient, which encourages rapid
bacterial multiplication that speeds up spoilage.
❖ However, reducing the temperatures to between 2° C to 5° C arrests bacterial growth and metabolism.
❖ This provides a head start at keeping the quality before proper pasteurization commences.

Pre-heating (regeneration)

❖ After bulking, the chilled milk is heated to about 37°C to facilitate easy separation of
butterfat during standardization.

❖ The system uses regenerative heating, i.e., it uses the heat of the already pasteurized milk to
heat up the incoming chilled milk.

The space requirement for ETP:

❖ This space requirement to treat the wastewater from milk processing 65000 liters per day in a dairy
plant
❖ Equalization tank- 4mx3mx 1.3m
❖ Primary settling tank- 4mx4mx 2.7m Secondary settling tank- 1.6mx 1.6mx2.5m
❖ Aeration tank- 5.7mx57mx4
❖ Anaerobic tank- 4mx4mx4,4m
❖ Sludge drying beds (4)- 3mx 2m-2m
WASTEWATER MANAGEMENT
12
The Outlet wastewater

The water which is expelled from industry is considered as non-toxic and purified
from harmful bacteria. The water from the outlet is used up for various purposes like washing or even as helpful
for studying the basic parameters. The pollution control board officers will come there for the analysis of the inlet
and outlet water sample. This is how wastewater is recycled and managed.

13
MARKETING DEPARTMENT:
Marketing management is the organizational discipline which focuses on the
application of marketing orientation, techniques and methods inside enterprises and
organization and on the management of a firm’s marketing resources and activities. The
application, tracking and review of a company are marketing resources and activities.

The scope of a business marketing management depends on the size of the

business and the industry in which the business operates. Effective marketing
management will use a company’s resources to increase its customer opinions of the
company’s products and services and increase the company’s perceived value.

Milk Cooperative Producer’s Union Ltd markets their product through dealers and vendors
and they do not give any advertisement for their marketing because of governmental issues.

Functions of Marketing Department:

✓ Analyze the sales report periodically and income
with lots of plans to increase the sales.
✓ Allocate the depots in proper place.
✓ Investigate and allocate the depots and parlors.
✓ Arranging vehicles to cover local areas.
✓ Responsibility regarding sales of milk and its byproducts.
✓ Solve the customer grievances.
✓ Convince the petty shops, grocery shops and department stores
to form them as retailers, wholesalers and free retail outlets.
✓ Convince the institution to buy milk at concession rate.
FINANCE DEPARTMENT:

Financial management refers to the efficient and effective

management of money (funds) in such a manner as to accomplish
the objectives of the
organization. It is the specialized function directly associated with the
top management. The significance of this function is not seen in the
‘Line’ but also in
the capacity of ‘Staff’ in overall of a company. It has been defined differently by
different experts in the field.

It includes how to raise the capital, how to allocate it i.e., capital

budgeting. Not only about long-term budgeting but also how to allocate the short-
term resources like current liabilities. It also deals with the dividend policies of the
shareholders.

Definition:
“Financial management may be defined as that area or set of administrative function in
an organization which relate with arrangement of cash and credit so that organization may have
the means to carry out its objective as satisfactorily as possible”.

Finance department of milk producers' union deals with the methods of raising of
funds through direct revenue from sales, loans banks, and from other agencies like NDDB
an assessment of the financial statement helps us to understand the overall progress of a
concern -strength or weakness.

The milk producer's union has raised its funds only by the loan amount given by
the commercial banks and government financial institutions.
Income Accounts:
It prepares the annual income and expenditure report, and monthly profit and
loss account will be submitted to the administration section. It maintains account for
the future reference.

Funds Requirements:
The funds requirements are in two types of funds requirements for income and funds

requirements for expenditure.

1) Funds requirements for Income:

a)Sales of milk

b)Sales of products

c)Conversion charges for others

d)Union products

2) Funds requirement for Expenditure:

a)Milk collection cost

b)Staff cost

c)Administration overhead

d)Selling and Distribution

AREA OF TRAINING