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Fresh season or Harvest season

During the fresh season availability of grass in the field is very high to cattle.
Which result in more milk in cattle? During this period supply of milk from
formers is very high which in high procurement.

Lean season or summer season

Normally summer season will be called as lean season because this

periodthe availability of grass to animals is less. So it affects the milk from
cattle results in low supply from dairy and less procurement.

Mega Dairy

The largest milk dairy in south India, a 10-acre plot at Nandi

cross. Mega dairy Chikkaballapur was established in 5th Feb 2018, the
dairy can process 5lakh liters of milk per day, about half the dairy
procurement from KOCHIMUL, using machinery from Japan, Pin land,
Sweden and Australia.

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The Project involves setting up a liquid milk dairy unit with a capacity
of 5lakh liter per day. The estimated cost of the project is Rs 22.12 Cr.Presently 2lakh
liter per day milk is procured with 20 milk tankers, and the incoming milk is processed.

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Packing on a large scale

The plant can prepare 6,000units of 1 liter packed milk per hour or 18,000units of
500ml packaged milk per hour, 1.8lakh liters of Ultra high Temperature(UHT) milk and
1.5lakh liters of good life milk.

As value addition can yield better profit, the factory can lead
to better pricesfor formers.

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PRODUCTS OF MEGA DAIRY

 Butter
 Ghee
 Flexi Pack
 UHT
Butter

Butter is made by churning of the pasteurized cream, to separate cream fromother

constituents. The liquid portion “Butter milk” will return back to raw milktank and is
reprocessed if COB is negative & the cream is further processed into butter. Butter
consists of 80% fat, small percentage of lactose & protein. The remaining is water in
the form of minute droplets dispersed throughout the butterfat.

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The milk, which is procured from different chilling centers, m contains someamount of fat,
which ranges between 3% - 4%. After production of “Toned Milk”, “Full cream Milk”
and “Double toned milk” surplus fat is obtained this is utilized for production of Butter.
Manufacturing of butter is the best way of utilizing surplus cream. The butter is produced
by continuous butter making machine and packed manually. The butter is produced by
fresh cream after the minimum ageing period of 5hrs. The fat percent of cream is
maintained around38-42% for butter production in the continuous butter-making machine.

GHEE :-

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According to FSSR-2011, Ghee means the pure heat clarified fat derived solely from
milk or curd or from desi (cooking) butteror from cream to which no coloring matter
or preservative has been added.

Ghee could be in liquid, semisolid and some time in state based on the storage
temperature. Ghee made from buffalo milk is whitish with greenish tinge and that of
cow milk is golden yellow color. It is usually prepared from cow milk, buffalo milk
or mixed milk.

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CHAPTER-2

DESCRIPTION OF THE ORGANISATION

Evolution
Karnataka Milk Federation which is most popular as KMF, evolved itself as a premier
and most profitable dairy farmers ‘organization in the State of Karnataka. As an agency
in 1975 to implement the World Bank Aided Dairy Development Projects, Karnataka
Dairy Development Corporation (KDDC) was formed, the company grew itself fast and
as it spreads the wings of new found rural economic activity –Dairying all over the
State, the genesis of apex cooperative body took the shape of KMF in 1984
encompassing entire State with 13 District Co-operative Milk Unions executing the
various parameters of Dairy activity – organization of Dairy Co-operatives, Milk
Routes, Veterinary Services, Procurement of milk in two shifts of the day, Chilling,
Processing of milk, distribution of milk and also establishment of Cattle Feed Plants,
Nandini Sperm Station, Liquid Nitrogen Supply, Training Centers – as its main stay.

The entire system was reconstruct” on the model of now well known `ANAND’
pattern dairy cooperative societies. Eight southern districts of Karnataka was
considered initially with a target of organizing 1800 Dairy Co-operative Societies, four
Milk Unions and processing Facilities were setup to the tune of 6.5 lakhs per day by
1984.
Under Operation Flood – II & III, project which started in 1984 & 1987
covered the remaining parts of Karnataka. Thirteen milk unions were organized in 175
taluk as of all 20Districts then and the field work was extended by organizing more
dairy cooperative societies. The processing facilities i.e. chilling centers, milk dairies
and powder plants were transferred in phases to the administrative control of respective
cooperative milk unions and the activities continued to be implemented by these
District Organizations. Additional processing facilities were created & existing
facilities augmented every decade with the help of Govt. / ZillaPanchayat and NDDB
(Under Perspective Plan) to handle ever increasing milk procurement without declaring
milk holidays. The processing facility as exists at 57.40 lakh liters/day is further
strengthened.

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Vision & Mission

Vision
To march forward with a missionary zeal which will make KMF atrail blazer of exemplary?
Performance and achievements beck on in go their 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 cooperative society to impart an

impetus o the rural income, dairy productivity and rural employment.

 To a bridge the gap between price of milk procurement and sale price.

 To develop business acumen in marketing and trading disciplines so as

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
cooperatives.

Mission
Heralding economic, social and cultural prosperity in the lives of our milk
producer members by promoting vibrant, self-sustaining and holistic cooperative
dairy development in Karnataka State.

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