PROJECT NO -2

INDUSTRIAL VISIT
TO PARAG INDUSTRY
DATE – 3RD NOVEMNBER 2022
 OBJECTIVES OF STUDY
STUDY ABOUT THE PROCUREMENT OF
MILK IN PARAG

STUDY ABOUT THE PROCESSING OF THE

MILK IN PARAG

STUDY ABOUT THE DISTRIBUTION OF THE

MILK AND MILK PRODUCTS IN PARAG
INTRODUCTION OF THE PARAG
INDUSTRY

LEADING PRODUCER & SUPPLIER OF MILK AND MILK

PRODUCTS.

FOUNDED UNDER UPPCDF ( UTTAR PRADESH PRADESHIK

COOPERATIVE DAIRY FEDERATION )

DAIRY PLANTS LOCATED IN NOIDA, MEERUT, LUCKNOW,

KANPUR AND ALLAHABAD
 Parag Milk Uttar.Pradesh
Parag Dairy is a public industry which is owned by government. It is a
government body which is leading producer and supplier of milk and milk
products. Parag milk industry is a large industry of milk in Uttar Pradesh.
It has big dairy plants located in Noida and Meerut, Lucknow, Kanpur,
Allahabad and Cattle feed Plants in Meerut and Varanasi. Parag Dairy,
Noida is a vertically designed dairy, first of its kind in India. The
automatic / computerized dairy has a processing and packaging capacity
of 4 lakh liters per day.

PARENT ORGANISATION OF PARAG -

UPPCDF
PCDF was formed in 1962 with the aim to develop organized dairying in the State on Cooperative lines
PCDF's is a cohesive body that successfully does away with the exploitative forces of years to years-the
Middlemen. Therefore a direct link is established between the producer and the ultimate consumer .
This Apex Milk Cooperative draws its inherent strength from the farmers committed participation ,
and injects corporate skills and dynamic professionalism into what is fundamentally a traditional
institution.
Products manufactured in Parag industry

kalakand Curd Milk

(Mattha)

Curd kheer

Chhach Ghee
 Rasgolla Flavoured
Milk

Gulab Jamun Besan

Laddoo

Table Butter Liquid

Milk
packaging of Parag Products :
S.no. Product Packing
1 Liquid Milk  
1.1 PARAG Gold (F.C.M.) 5 Ltr, 1 Ltr, 500 ML
1.2 PARAG TAZA (Tonned) 1 Ltr, 500 ML, 250 ML
1.3 PARAG LITE (DTM) 500 ML, 200 ML, 180 ML
1.4 Homogenised Standard Milk Loose, Packing as per demand

1.5 Standard Milk Loose, Packing as per demand

2 GHEE  
2.1 Poly Pack 1000 ML, 500ML, 200 ML
2.2 Sika Pack 1000 ML, 500ML
2.3 Tin (Agmark & Non Agmark) 15 Kg

3 Table Butter 500Gm,100Gm,50Gm,20Gm

4 Paneer 1 Kg, 200 gm, 100 gm

 5 Peda 250 gm
6 CURD  
6.1 Sweet 200 ml, 100 ml
6.2 Plain 200 ml, 100 ml
7 Flavoured Milk  
7.1 Poly Pack 200 ml
7.2 UHT 200 ml
8 Curd Milk (Mattha) 200 ml
9 Chhach 500 ml
10 Kheer  
10.1 Rice kheer 100 ml
10.2 Chhena kheer 100 ml
11 Besan Laddoo 250 gm
12 Khoya 1 Kg, 500 gm
13 Rasgolla 1 Kg, 500 gm, 200 gm
14 Gulab Jamun 1 Kg, 500 gm, 200 gm
15 Kalakand 1 Kg, 500 gm, 250 gm
16 Rajbhog 500 gm, 250 gm
17 Soan Papdi 200 Gm, 400 Gm
18 Parag Pattisa 500 gm
19 Milk Cake 500 gm, 250 gm
PROCUREMENT OF THE MILK IN PARAG
Milk production is mostly carried out in rural areas from where it is transported to the milk
processing plant. In Parag , milk is regularly collected and transported twice a day, morning and
evening. The usual method of milk collection and reception at a dairy plant is discussed below-:

Milk is collected at various milk collection

centres from nearby villages in 40 litre cans. It
is weighed, tested for fat content and kept ready
to be dispatched to the milk chilling centre. This
milk is then picked from these collection centres
in an open truck and brought to the milk
chilling centre or dairy plant, where milk cans
are emptied, washed through can washer and
sent back to milk collection centres.
In some case, milk is brought to the dairy plant by the individual producers in their own vessels of
any type. This is possible for those producers who are located nearby milk collection centre. 

Milk is also collected through co-

operative organizations and in this case,
one or more co-operative societies form
an organization which is responsible for
the uninterrupted supply of milk to the
dairy plant. This system is beneficial to
the producers due to the absence of
middle men.
 Milk Processing in Parag Industry
Dairy processing occurs world-wide. The basic dairy processes haven't changed much. Although,
specialised processes such as ultrafiltration (UF), and modern drying processes that were formerly
discharged have increased the opportunity for the recovery of milk solids. Moreover, all processes
have become much more energy efficient. The use of electronic control systems have reduced the cost
and led to improved processing effectiveness.

Milk production:
The processes taking place at a typical milk plant include:

•Receipt and filtration/clarification of the raw milk

•Separation of all or part of the milk fat (for standardisation of market milk, production of cream
and butter and other fat-based products, and production of milk powders)
•Pasteurisation
•Homogenisation (if required)
•Deodorisation (if required)
•Further product-specific processing
•Packaging and storage, including cold storage for perishable products
•Distribution of final products
Illustration of the processing of milk through
diagram-:
Butter production:
The butter-making process, whether by batch or
continuous methods, consists of the following
steps:

•Preparation of the cream

•Destabilisation and breakdown of the fat and
water emulsion
•Aggregation and concentration of the fat
particles
•Formation of a stable emulsion
•Packaging and storage
•Distribution.
Cheese production:
Virtually all cheese is made by coagulating milk
protein (casein) in a manner that traps milk
solids and milk fat into a curd matrix. This curd
matrix is then consolidated to extract the liquid
fraction, cheese whey. Cheese whey contains
those milk solids which are not held in the curd
mass. It is most of the milk sugar (lactose) and a
number of soluble proteins.
Process of making of ghee
DISTRIBUTIN OF MILK AND milk PRODUCTS FROM PARAG TO THE
COSUMERS.
Parag has established a strong distribution network
for its milk and milk products across state. Their
distribution channel involves depots , wholesalers
and distributors , retailers , consumers.

In PARAG the distribution is done zone wise. The

big area is divided into small zones named A B C D
etc. Then different vehicles assigned to their
particular zone goes to their respective zone and
deliver products to their depots and then they are
delivered to wholesalers and distributors. There is
very strong channel of distribution by which the
products are delivered to customer every morning at
time. Wholesalers and Distributors deliver products
to retailer then from retailer they are purchased by
consumers.
This is daily repeating process in case of dairy
products.
 RESEARCH
METHODOLOGY
INTRODUCTION
My research project work is the study ABOUT PARAG PRODUCTS (Milk, Flavoured Milk, Sweet
Curd, Mattha, Butter etc” in LUCKNOW.

Data Collection – Data is collected from primary

and secondary sources.

Primary Sources – The primary data have been

collected with the help of QUESTIONNAIRE
prepared specially for officials in Parag dairy to
know about working of dairy.

Secondary Sources – Secondary data is collected

from different sources. It also helps me to get
elaborate information to do my research.
METHOD OF DATA
COLLECTION:
PARAG DAIRY, LUCKNOW
As the research is about consumer behaviour so
Questionnaire is the best method to collect information
about the consumer perception.

AREA OF THE STUDY:

This study covers LUCKNOW State only.
 LEARNING
OUTCOMES
1.Learned about the formation of milk and its components.

2.Learned about the pasteurization of milk.

3.Learned about the storage of milk.

4.Learned about the working of dairy plant.

5.Learned about production of milk products like ghee, curd, chaach, curd
milk, sweets etc.

6.Learned about Packaging of milk and milk products

7.Learned about the Distribution of milk and milk products.

BIBLIOGRAPHY:-
 WWW.PARAGMILK.COM
 WWW.GOOGLE.COM
 Updairydevelopment.gov.com.in/pcdf
 www.youtube.com
Thank you