CHAPTER-2: LITERATURE REVIEW

Abdullah (2010) focused on the study of the gaps in the literature of the Quality
Control. First, his study expounds the chronological development of Statistical
Quality Control (SQC) to date, for there is a paucity of an up-to-date
chronology of SQC in the literature. Second, the concept of statistical quality
control has been analyzed from the perspective of scientific inquiry to
determine whether SQC has evolved or has been evolving as an evolutionary,
revolutionary or progressive research program. Third, this paper discusses
whether the discipline of statistical quality control has its own research
tradition.

Chen et.al (2014). This paper presents a mutually supportive analytical model
and exploratory case to study the managerial and policy issues related to quality
control in food supply chain management with a focus on the Chinese dairy
industry. It shows that the decentralized supply-chain structure may lead to a
distortion in product quality, and that it is the poor vertical control strategy that
caused the 2008 adulterated milk incident.

El-Salam, (2014), has discussed that milk proteins undergo qualitative and
quantitative changes during processing and storage, making it important to
optimize processing and storage parameters. In regard to species-species
differences, post-translational modification, the impact of lactation, mastitis,
changes in heated milk and during cheese ripening, and the detection of milk
adulteration, the application of proteomics in investigations on milk proteins is
discussed in this review.
James O Westgard (2017) worked on risk-based thinking has been a recent
trend in International Organization for Standardization (ISO) standards and has
also been adopted by Centers for Medicare and Medicaid Services (CMS) in the
new Clinical Laboratory Improvement Amendments (CLIA) guidance for risk-
based Quality Control (QC).

Kala et.al, 2018[], said that due to the nutritional and scientific components of
dairying, milk fat content is a key indication of milk quality. While regular
procedures deliver findings more quickly and cheaply with acceptable accuracy,
reference methods demand proper analysis.

Leone C et.al, (2022), discusses about the informal collecting methods,

handcrafted processing, and quick local marketing and sales circuits make up
Senegal's local dairy value chain. The need of rapidly cooling milk after milking
and maintaining the cold chain until the milk is heated and marketed to
consumers must be made clear to milk farmers, small-scale processors, and
vendors. However, it might be difficult to find the tools needed for milk
processing and cold storage.

Saja Albliwi (2014), worked on the literature on Statistical Process Control

(SPC) implementation in the food industry. Key findings of the literature
include motivations: to reduce product defects and to follow the food law and
regulations (benefits); barriers: high resistance to change and lack of sufficient
statistical knowledge; and (limitations) an absence of statistical thinking and a
dearth of SPC implementation guidelines.

MATERIALS AND METHODS:

Every day almost 2,00,000 Liters of Milk is been processed to produce milk,
butter, Milk powder, ghee, curd and other Milk products in Vijaya Milk Factory
(Krishna Union).

It started using Technology like GPS tracking system for on-time Delivery of
Products. By Eco-friendly Packaging, it helps to be in a healthy condition by
not Polluting.

PRODUCTS:

The products that are offered by the Vijaya Diary is milk, ghee, curd, paneer,
skimmed milk powder, butter milk.

Here in this Diary Milk is produced in different varieties based on different

aspects. These are the details of the produced,

Table1: Details of Vijaya Economy Milk

Item Name Vijaya Economy

Description Milk
Item Name Vijaya Low Fat
Net Volume per 500 ml
Pack
Description Milk
Nutritional
Net Volume Facts
per 500 ml per 100gms
Pack
Milk Fat 3.0gms
Nutritional Facts per 100gms
Protein 3.1g
Milk Fat 1.5gms
Carbohydrates 4.7g
Protein 3.3g
Minerals 0.7g
Carbohydrates 5.0g
Energy 58.2 Kcal
Minerals 0.7g Table2: Details of Vijaya Low Fat
Added Sugar Nil
Energy 46.7 Kcal Milk
Span of Life 1 day under freezing
Added Sugar Nil
MRP 23/-
Span of Life 1 day under freezing
MRP 22/-
Item Name Vijaya Gold
Description Milk
Net Volume per 500 ml
Pack
Nutritional Facts per 100gms
Milk Fat 6.5gms
Protein 3.3g
Carbohydrates 5.0g
Minerals 0.7g
Energy 91.7 Kcal
Added Sugar Nil
Span of Life 1 day under freezing
MRP 31/- Table3: Details of Vijaya Premium
Milk
Item Name Vijaya Premium
Description Milk
Net Volume per 500 ml
Pack
Nutritional Facts per 100gms
Milk Fat 4.5gms
Protein 3.1g
Carbohydrates 4.7g
Minerals 0.7g
Energy 71.7 Kcal
Added Sugar Nil
Table4: Details of Vijaya Gold
Span of Life 1 day under freezing
Milk
MRP 26/-
Table5: Details of Vijaya Special Milk

Item Name Vijaya Special

Description Milk
Net Volume per 500 ml
Pack

Nutritional Facts per 100gms

Milk Fat 6.0gms
Protein 3.3g
Carbohydrates 5.0g
Minerals 0.7g
Energy 87.2 Kcal
Added Sugar Nil
Span of Life 1 day under freezing
MRP 30/-