A REPORT ON

MANUFACTURING CYCLE OF MADHUR DAIRY

By : Mayank PatelSubject : S.I.PClass : MBA (Marketing Management)Roll number : 16

INTRODUCTION: Dairy is a place where handling of milk and

milk products done and technology refers to the application of scientific knowledge for practical purpose. Dairy technology has been defined as that branch of dairy science which deals with the processing of milk and the manufacture of milk product on an industrial scale.

In India, dairying has been practice as a rural cottage industry since the remote past. Semi commercial dairying started with the establishment of military dairy farms and co-operative milk unions throughout the country towards the end of the nineteenth century.

HISTORY OF COMPANYIndia is an agricultural country. 70% people live in the rural area. Their main business is farming, bringing up animals and small handicraft businesses and by working hard, they get service there is a land under plough for farming. In our country is about 14 crores 20 lakhs and the about 9 crores 20 lakhs.

Gandhinagar District Co-operative Milk Producers’ Union Ltd. Was established and registered on 06/02/1971 under Gujarat state Co-operative Act, 1961 by some prominent Co-operators of the Gandhinagar District with limited members and limited societies with 3,000 Liters per Day (LPD) procurement of milk.

 

Aggressiveness: • Cow milk in pouch pack marketed first

in India, Launch in market by the Honorable Governor of Gujarat state.

• Cow ghee in pouch pack marketed first in India, launch in market by the Honorable Governor of Gujarat state to protect the cow gender as per the Indian culture.

Madhur Dairy is one of the Good Performer Dairy in Gujarat. The entire Milk Industry it becomes increasingly management to understand the developments in the Diary Business.

•Established in the year 1971 producing various type of Milk Products.

•112 Village Milk producers Co-Operative Societies are Member of this Union.

•38500 Milk producers are Member through Village Milk Societies.•This Organization has an ISO – 9001 – 2008 Certified & also having ISO-22000-2005 Food Safety Management Certificate.

•95% Consumers are covered by this Union in Gandhinagar City.•Many facilities are providing to his members, Like Medi-Claim, Loan for Animal, Welfare Funds, Calcium, Animal’s Food, Chap-Cutter, and Insurance for Animals & Members etc.

•Organization has latest Un-Touch System Machinery for Milk Products.

•Products of this organization are Pasteurized Cow-Milk, Buffalo-Milk, Curd, Butter-Milk, Milk-Sweet, Ice-Creams, Butter-Oil (Ghee), and Flavour-Milk etc.

PRODUCT PROFILE

There are many product, which is produced and selling by the Gandhinagar district Co- operative milk producers’ union limited (“Madhur dairy”). The process though different stages packed under the name of Madhur&Madhur

Milk• Madhur Milk (200ml)• MadhurTaza (500 ml)• Madhur Shakti (500 ml)• Madhur Gold (500 ml)• Madhur Cow-Milk (500 ml)Butter oil (Ghee)• Madhur Ghee All• Madhur Cow-Ghee (500 ml)Madhur Butter Milk (500 ml)MadhurDahi (200 & 500 ml)MadhurPaneerMadhur LassiIce-Cream• Madhur Ice-Cream• Madhur Choco bar• Madhur Mango Dolly• Madhur Family Pack Ice-Cream• Madhur Con

MADHUR MILK

MADHUR MILK: - Firstly, raw milk received by the tanker from the district co-operative dairy in this section. The tankers of raw milk are checked here for the quality of the milk by the quality control laboratory. If the milk is acceptable, computer initiates the action for unloading the milk tanker. The milk is unloaded by the unloaded pumps & is passed through the milk chillers were its temperature is stored in the raw milk storage silos.

BUTTER OIL (GHEE):-

After milk separation milk scanning is done. Here excess of cream is extracted from the milk through cream separators. The scanning of milk is done till they get 99% fat and then it is changed in to ghee is than sent for quality testing in QAL.After it confirms to the laid standards after checking ghee is sent for packing.

 

MADHUR ICE CREAM

Madhur Ice-Cream is made from milk and milk products, and sugar stabilizers. It contains milk fat 14.5 %, total solids 41%, sugar 15 % and protein 4.1 %. Its food energy value is cal. Per 100 ml-196-7 Kilo cal. It is packed in 50 ml.cap, 100ml.cup, 500ml.pack, candies and cones.

PRODUCT MANUFACTURING CYCLE:

PRODUCT MANUFACTURING CYCLE:

Milking facility and housing. (a) A milking barn or milking parlor of

adequate size and arrangement shall be provided to permit normal sanitary milking operations. It shall be well lighted and ventilated, and the floors and gutters in the milking area shall be constructed of concrete or other impervious material maintained free of breaks or depressions.

(b) Floors for a sheep milking facility shall be constructed of concrete or equally impervious material maintained free of breaks or depressions. They must be sloped to drain properly. Joints between floor and wall shall be water tight.

(c) If milk is exposed during straining or transferring in the milking areas it shall be protected from falling particles from areas above milk facility.

(d) The yard or loafing area shall be of ample size to prevent overcrowding, shall be drained to prevent forming of standing water pools, insofar as practicable, and shall be kept clean.

Milking procedure. (a) The udders and flanks of all lactating

animals shall be kept clean. (b) The milker's outer clothing shall be clean

and his hands clean and dry. No person with an infected cut or open sores on their hands or arms not allow to touch.

(c) Lactating animals which secrete abnormal milk shall be milked last or with separate equipment.

(d) Milking equipment used for handling abnormal milk must be washed and sanitized after each use.

(e) Abnormal milk must not be squirted on the floor, on the platform or in the producer’s hand.

RESEARCH METHOD

MARKET RESEARCH Various authors have defined it in different

way. Research starts with the question or problem. Its purpose is to find out answer to question through the application or scientific method. It is systematic and intensive study directed to word a more complete knowledge of the subject study. Research can be classified in to two broad categories.

a. Basic research b. Applied research 

FINDING AND CONCLUSION 80% customers are using Madhur dairy’s products. Above 68% customer are quite satisfy with Madhur

Dairy. Only 10% customers give negative preference towards

Madhur Dairy. The price of Madhur Dairy products is lower in the

market. There are certain reasons which reduce the customer

satisfaction level by product price, thickness, taste, smell, purity and so on.

The packaging system of Madhur Dairy products is very good.

In the area of Gandhinagar many customers informed their friends, relatives and other people about Madhur Dairy.

Thank you