A dairy is a building used for the harvesting of animal milkmostly from cows or goats, but also from buffalo,

sheep, horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi-purpose farm that is concerned with the harvesting of milk. Terminology differs between countries. For example, in the nited !tates, a farm

building where milk is harvesting is often called a milking parlor. "n #ew $ealand such a building is historically know as the milking shed - although in recent years there has been a progressive change to call such a building a farm dairy. "n some countries, especially those with small numbers of animals being milked, as well as harvesting the milk from an animal, the dairy may also process the milk into butter, cheese and yoghurt, for example. This is a traditional method of producing specialist milk products, especially in %urope. "n the nited !tates a dairy can also be a place that processes, distributes and sells dairy products, or a room, building or establishment where milk is stored and processed into milk products, such as butter or cheese. "n #ew $ealand %nglish the singular use of the word dairy almost exclusively refers to the corner convenience store. This usage is historical as such stores were a common place for the public to buy milk products. As an attributive, the word dairy refers to milk-based products, derivatives and processes, and the animals and workers involved in their production& for example dairy cattle, dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the dairy industry, a component of the food industry.

HISTORY
'ilk producing animals have been domesticated for thousands of years. "nitially, they were part of the subsistence farming that nomads engaged in. As the community moved about the country, their animals accompanied them. (rotecting and feeding the animals were a big part of the symbiotic relationship between the animals and the herders. "n the more recent past, people in agricultural societies owned dairy animals that they milked for domestic and local )village* consumption, a typical example of a cottage industry. The animals might serve multiple purposes )for example, as a draught animal for pulling a plough as a youngster, and at the end of its useful life as meat*. "n this case the animals were normally milked by hand and the herd si+e was ,uite small, so that all of the animals could be milked in less than an hourabout -. per milker. These tasks were performed by a dairymaid )dairywoman* or dairyman. The word dairy harkens back to 'iddle %nglish dayerie, deyerie, from deye )female servant or dairymaid* and further back to /ld %nglish d0ge )kneader of bread*. 1ith industriali+ation and urbani+ation, the supply of milk became a commercial industry, with speciali+ed breeds of cattle being developed for dairy, as distinct from beef or draught animals. "nitially, more people were employed as milkers, but it soon turned to mechani+ation with machines designed to do the milking.

STRUCTURE OF THE INDUSTRY

1hile most countries produce their own milk products, the structure of the dairy industry varies in different parts of the world. "n ma2or milk-producing countries most milk is distributed through wholesale markets. "n "reland and Australia, for example, farmers3 cooperatives own many of the large-scale processors, while in the nited !tates many farmers and processors do business through individual contracts. "n the nited !tates, the country3s -45 farmers3 cooperatives sold 657 of milk in the .!. in 8..8, with five

cooperatives accounting for half that. This was down from 8,9.. cooperatives in the -4:.s. "n developing countries, the past practice of farmers marketing milk in their own neighborhoods are changing rapidly. #otable developments include considerable foreign investment in the dairy industry and a growing role for dairy cooperatives. /utput of milk is growing rapidly in such countries and presents a ma2or source of income growth for many farmers. As in many other branches of the food industry, dairy processing in the ma2or dairy producing countries has become increasingly concentrated, with fewer but larger and more efficient plants operated by fewer workers. This is notably the case in the been made against ma2or dairy industry players in the nited !tates. ;overnment intervention in milk markets was common in the 8.th century. A limited anti-trust exemption was created for of -488. "n the -49.s, some .!. dairy cooperatives by the <apper-=olstead Act .!. states adopted price controls, and Federal 'ilk nited !tates, %urope, Australia and #ew $ealand. "n 8..4, charges of anti-trust violations have

'arketing /rders started under the Agricultural 'arketing Agreement Act of -49> and continue in the 8...s. The Federal 'ilk (rice !upport (rogram began in -4:4. The

#ortheast ?airy <ompact regulated wholesale milk prices in #ew %ngland from -44> to 8..-. (lants producing li,uid milk and products with short shelf life, such as yogurts, creams and soft cheeses, tend to be located on the outskirts of urban centres close to consumer markets. (lants manufacturing items with longer shelf life, such as butter, milk powders, cheese and whey powders, tend to be situated in rural areas closer to the milk supply. 'ost large processing plants tend to specialise in a limited range of products. %xceptionally, however, large plants producing a wide range of products are still common in %astern %urope, a holdover from the former centrali+ed, supply-driven concept of the market. As processing plants grow fewer and larger, they tend to ac,uire bigger, more automated and more efficient e,uipment. 1hile this technological tendency keeps manufacturing costs lower, the need for long-distance transportation often increases the environmental impact. 'ilk production is irregular, depending on cow biology. (roducers must ad2ust the mix of milk which is sold in li,uid form vs. processed foods )such as butter and cheese* depending on changing supply and demand.

OPERATION
1hen it became necessary to milk larger numbers of cows, the cows would be brought to a shed or barn that was set up with bails )stalls* where the cows could be confined while they were milked. /ne person could milk more cows this way, as many as 8. for a skilled worker. @ut having cows standing about in the yard and shed waiting to be milked is not good for the cow, as she needs as much time in the paddock gra+ing as is possible. "t is usual to restrict the twice-daily milking to a maximum of an hour and a half each time. "t makes no difference whether one milks -. or -... cows, the milking time should not exceed a total of about three hours each day for any cow. As herd si+es increased there was more need to have efficient milking machines, sheds, milk-storage facilities )vats*, bulk-milk transport and shed cleaning capabilities and the means of getting cows from paddock to shed and back. Farmers found that cows would abandon their gra+ing area and walk towards the milking area when the time came for milking. This is not surprising as, in the flush of the milking season, cows presumably get very uncomfortable with udders engorged with milk, and the place of relief for them is the milking shed. As herd numbers increased so did the problems of animal health. "n #ew $ealand two approaches to this problem have been used. The first was improved veterinary medicines )and the government regulation of the medicines* that the farmer could use. The other

was the creation of veterinary clubs where groups of farmers would employ a veterinarian )vet* full-time and share those services throughout the year. "t was in the

vet3s interest to keep the animals healthy and reduce the number of calls from farmers, rather than to ensure that the farmer needed to call for service and pay regularly. 'ost dairy farmers milk their cows with absolute regularity at a minimum of twice a day, with some high-producing herds milking up to four times a day to lessen the weight of large volumes of milk in the udder of the cow. This daily milking routine goes on for about 9.. to 98. days per year that the cow stays in milk. !ome small herds are milked once a day for about the last 8. days of the production cycle but this is not usual for large herds. "f a cow is left unmilked 2ust once she is likely to reduce milk-production almost immediately and the rest of the season may see her dried off )giving no milk* and still consuming feed for no production. Aowever, once-a-day milking is now being practised more widely in #ew $ealand for profit and lifestyle reasons. This is effective because the fall in milk yield is at least partially offset by labour and cost savings from milking once per day. This compares to some intensive farm systems in the costs. Farmers who are contracted to supply li,uid milk for human consumption )as opposed to milk for processing into butter, cheese, and so onsee milk* often have to manage their nited !tates that milk three or more times per day due to higher milk yields per cow and lower marginal labor

herd so that the contracted number of cows are in milk the year round, or the re,uired minimum milk output is maintained. This is done by mating cows outside their natural mating time so that the period when each cow in the herd is giving maximum production is in rotation throughout the year. #orthern hemisphere farmers who keep cows in barns almost all the year usually manage their herds to give continuous production of milk so that they get paid all year round. "n

the southern hemisphere the cooperative dairying systems allow for two months on no productivity because their systems are designed to take advantage of maximum grass and milk production in the spring and because the milk processing plants pay bonuses in the dry )winter* season to carry the farmers through the mid-winter break from milking. "t also means that cows have a rest from milk production when they are most heavily pregnant. !ome year-round milk farms are penali+ed financially for over-production at any time in the year by being unable to sell their overproduction at current prices. Artificial insemination )A"* is common in all high-production herds.

INDUSTRIAL PROCESSING
A ;B@ dairy factory in @A#;AC/B%

?airy plants process the raw milk they receive from farmers so as to extend its marketable life. Two main types of processes are employed& heat treatment to ensure the

safety of milk for human consumption and to lengthen its shelf-life, and dehydrating dairy products such as butter, hard cheese and milk powders so that they can be stored.

Cream and butter Today, milk is separated by large machines in bulk into cream and skim milk. The cream is processed to produce various consumer products, depending on its thickness, its suitability for culinary uses and consumer demand, which differs from place to place and country to country. !ome cream is dried and powdered, some is condensed )by evaporation* mixed with varying amounts of sugar and canned. 'ost cream from #ew $ealand and Australian

factories is made into butter. This is done by churning the cream until the fat globules coagulate and form a monolithic mass. This butter mass is washed and, sometimes, salted to improve keeping ,ualities. The residual buttermilk goes on to further processing. The butter is packaged )8D to D. kg boxes* and chilled for storage and sale. At a later stage these packages are broken down into home-consumption si+ed packs. @utter sells for about !E98.. a tonne on the international market in 8..> )an unusual high*.F6G Skimmed milk The product left after the cream is removed is called skim, or skimmed, milk. Beacting skim milk with rennet or with an acid makes casein curds from the milk solids in skim milk, with whey as a residual. To make a consumable li,uid a portion of cream is returned to the skim milk to make low fat milk )semi-skimmed* for human consumption. @y varying the amount of cream returned, producers can make a variety of low-fat milks

to suit their local market. /ther products, such as calcium, vitamin ?, and flavouring, are also added to appeal to consumers. C ee!e <heese is another product made from milk. 1hole milk is reacted to form curds that can be compressed, processed and stored to form cheese. "n countries where milk is legally allowed to be processed without pasteurisation a wide range of cheeses can be made using the bacteria naturally in the milk. "n most other countries, the range of cheeses is smaller and the use of artificial cheese curing is greater. 1hey is also the byproduct of this process. <heese has historically been an important way of HstoringH milk over the year, and carrying over its nutritional value between prosperous years and fallow ones. "t is a food

product that, with bread and beer, dates back to prehistory in 'iddle %astern and %uropean cultures, and like them is sub2ect to innumerable variety and local specificity. Although nowhere near as big as the market for cow3s milk cheese, a considerable amount of cheese is made commercially from other milks, especially goat and sheep )see Bo,uefort cheese for a notable example*.

TRANSPORTATION
Aistorically, the milking and the processing took place in the same place& on a dairy farm. Cater, cream was separated from the milk by machine, on the farm, and the cream was transported to a factory for buttermaking. The skim milk was fed to pigs. This allowed for the high cost of transport )taking the smallest volume high-value product*, primitive trucks and the poor ,uality of roads. /nly farms close to factories could afford to take whole milk, which was essential for cheesemaking in industrial ,uantities, to them. The development of refrigeration and better road transport, in the late -4D.s, has meant that

most farmers milk their cows and only temporarily store the milk in large refrigerated bulk tanks, from where it is later transported by truck to central processing facilities. "ilkin# ! ed lay$ut! %ail&!tyle ! ed! This type of milking facility was the first development, after openpaddock milking, for many farmers. The building was a long, narrow, lean-to shed that was open along one long side. The cows were held in a yard at the open side and when they were about to be milked they were positioned in one of the bails )stalls*. sually the cows were restrained in the bail with a breech chain and a rope to restrain the outer back leg. The cow could not move about excessively and the milker could expect not to be kicked or trampled while sitting on a )three-legged* stool and milking into a bucket. 1hen each cow was finished she backed out into the yard again. The I bail, developed largely by Bex (atterson, was a six standing mobile shed with steps that the cow mounted, so the herdsman didn3t have to bend so low. The milking e,uipment was much as today, a vacuum from a pump, pulsators, a claw-piece with pipes leading to the four

shells and liners that stimulate and suck the milk from the teat. The milk went into churns, via a cooler. As herd si+es increased a door was set into the front of each bail so that when the milking was done for any cow the milker could, after undoing the leg-rope and with a remote link, open the door and allow her to exit to the pasture. The door was closed, the next cow walked into the bail and was secured. 1hen milking machines were introduced bails were set in pairs so that a cow was being milked in one paired bail while the other could

be prepared for milking. 1hen one was finished the machine3s cups are swapped to the other cow. This is the same as for !wingover 'ilking (arlours as described below except that the cups are loaded on the udder from the side. As herd numbers increased it was easier to double-up the cup-sets and milk both cows simultaneously than to increase the number of bails. About D. cows an hour can be milked in a shed with 6 bales by one person. using the same teat cups for successive cows has the danger of transmitting infection, mastitis, from one cow to another. !ome farmers have devised their own ways to disinfect the clusters between cows. S'in#$(er "ilkin# Parl$ur! !wingover parlours are the same as herringbone parlours except they have only one set of milking cups to be shared between the two rows of cows, as one side is being milked the cows on the other side are moved out and replaced with unmilked ones. The advantage of this system is that it is less costly to e,uip, however it operates at slightly better than half-speed and one would not normally try to milk more than about -.. cows with one person.

R$tary "ilkin# ! ed! Botary milking sheds consist of a turntable with about -8 to -.. individual stalls for cows around the outer edge. A HgoodH rotary will be operated with 8:J98 )K:6JD.L* stalls by one )two* milkers. The turntable is turned by an electricmotor drive at a rate that one turn is the time for a cow to be milked completely. As an empty stall passes the entrance a cow steps on, facing the centre, and rotates with the turntable. The next cow moves into the next vacant stall and so on. The operator, or milker, cleans the teats, attaches the cups and does any other feeding or whatever

husbanding operations that are necessary. <ows are milked as the platform rotates. The milker, or an automatic device, removes the milking machine cups and the cow backs out and leaves at an exit 2ust before the entrance. The rotary system is capable of milking very large herdsover a thousand cows. Tem)$rary milk !t$ra#e 'ilk coming from the cow is transported to a nearby storage vessel by the airflow leaking around the cups on the cow or by a special Hair inletH )D--. lMmin free air* in the claw. From there it is pumped by a mechanical pump and cooled by a heat exchanger. The milk is then stored in a large vat, or bulk tank, which is usually refrigerated until collection for processing.

STATE"ENT OF THE PRO%LE"

To evaluate is to assess the worth or value. "n social life, we generally %valuate or appraise the behavior of products in relations to other products. Appraisals are 2udgments of the characteristics, traits, performance N Ouality of others. /n the basis of these 2udgments, we assess the worth or value of others, and identify what is good and bad. "n industry, performance appraisal is a systematic evaluation of product by customers with their performance and ,uality because customers are interested in knowing about

different kinds of products performance. <ustomer are also keen to know the ,uality of product.

Appraisals are essential for making many decisions&

(roduction, ,uality, marketing, demand etc. (erformance appraisal thus is a systematic and ob2ective way of Pudging the relative worth or ability of a product .(erformance Appraisal helps to identify the ,uality and demand of the product and if not reasons for such performance. ?ifferentiating between (roducts is easy provided one knows what

Aspects to take into account. "dentifying performance measures is easy if (roduct is clearly ?efined. 'any companies would have a standard format for appraising the (roduct performance. Thus this pro2ect. A !tudy /n Q(roduct (erformance appraisalR aims at complete study on performance appraisal system and finding out effectiveness of the dairy products in terms of familiarity and satisfaction level of the costumer with ;B@.

O%*ECTI+ES

PRI"ARY O%*ECTI+ES To find out the effectiveness of ;B@ ?airy products in market To Inow <ustomer satisfaction on ;B@ ?airy (roducts To suggest the ;B@ @angalore to improve the (roduct SECONDARY O%*ECTI+ES

To find the opinion of ;B@ on various products To find out the scope of ;B@ ?airy food (roducts To know post appraisal measures taken by ;B@ ?airy food (roducts

RE+IE, OF LITERATURE

/nce the product has been introduced to the market, it is then appraised for its performance. (erformance appraisal is the step where the company finds out how effective it has been in introducing to market N weather the customer are known to it or not ."f any problems are identified, steps are taken to communicate and to remedy them.

"t is the process of evaluating the performance and ,uality of the product in terms of the demand, for the purposes of selection for promotional activity, pricing N other actions which re,uire to increase the demand

- Heyel

(erformance Appraisal seeks to provide an ade,uate feedback to each individual for performance. "t purports to serve as a basis for improving or changing behavior toward some more effective ,uality ."t also aims at providing data to company with which they may 2udge future assignments and compensation &Le(in!$n

PURPOSE OF APPRAISAL "t can serve better @y identifying the strengths and weakness of a product we can serve in better way "t serves as a feedback to the company

 "t serves as an important appreciation to product The existence of regular appraisal system tends to feel the customer more awareness of the company taking steps towards there satisfaction (erformance appraisal often provides the rational increase in ,uality N demand.

ESSENTIALS OF GOOD APPRAISAL SYSTE"

"t must be easily understandable An appraisal plan must be clear cut relationships between the customer and product relating to brand "t must have the support of all line people who are the part of it The system should fit the customer needs The system should be both valid and reliable The system should periodically evaluated to be sure that it is continuing to meet its ;oals

,HAT SHOULD %E RATED.

The seven criteria for assessing performance are& -. Ouality

8. Ouantity 9. Timeliness :. <ost %ffectiveness D. #eed for supervision 5. <ustomer impact >. ?emand

A))r$a/ e! t$ Per0$rman/e A))rai!al1

-. A /a!ual2 un!y!temati/ and a) a3ard a))rai!al& This method was commonly

used in the past .The basis of this method are seniority or ,uantitative measures ,uantity and ,uality of output for the rank and file personnel

8. T e traditi$nal and i# ly !y!temati/ mea!urement1 This measures the characteristic and contributions or both. "t evaluates all the performances in the same manner ,utili+ing the same approach so that the ratings obtained of separate personnel are comparable

45 T e be a(i$ral a))r$a/ 2em) a!i3in# mutual #$al !ettin#1 here emphasi+es has been laid upon providing mutual goal setting and appraisal of progress by both the appraiser and the appraise .This approach is based on the behavioral value of fundamental trust in the goodness ,capability and responsibility of human beings.

THE E+ALUATING PROCESS

The process of performance appraisal follows a set pattern vi+, a product performance is periodically appraised by its ,uality.

Thus the process would involve following steps

ESTA%LISH PERFOR"ANCE STANDARDS

CO""UNICATE PERFOR"ANCE E6PECTATIONS TO CUSTO"ERS

"EASURE ACTUAL PERFOR"ANCE

CO"PARE ACTUAL PERFOR"ANCE ,ITH OTHER PRODUCTS

DISCUSS THE APPRAISAL,ITH THE CO"PANY IF NECESSARY2 INITIATE CORRECTI+E ACTION

TOOLS7"ETHODS FOR APPRAISING PERFOR"ANCE1

!everal methods and techni,ues of appraisal are available for the measurement of the

performance of the customer .The methods and scales differ for obvious reasons -. They differ in the sources of traits or ,ualities to be appraised. 8. The variations may be caused by the degree of precision attempted in an evaluation. 9. They may differ because of the methods used to obtain weightings for various traits.

"ETHODS OF PERFOR"ANCE APPRAISAL

Traditi$nal "et $d! "$dern "et $d!
!traight Banking Assessment <entres 'an-to-man <omparison y @ehaviorally Anchored ;rading Bating !cale Force choice ?escription ;raphic Bating !cales Forced distribution 'ethod <heck Cists Free Form %ssay 'ethod <ritical "ncidents Field Beview 'ethod

CO"PONENTS OF APPRAISAL E+ALUATION

1ho. of the Appraisal 1hat. of Appraisal The 1hy. of Appraisal The 1hen. of Appraisal The .where. of Appreciation

C$mm$n Pit0all! in A))rai!al1

There is often tendency to rate not only the product but also the brand %rrors are introduced in the appraisal because of a defect or bias in the person conducting the appraisal As Appraisal are in fact opinions, it is difficult to remove from the sub2ective element whilst making the 2udgment (erformance appraisal do re,uire a lot from the supervisor as they re,uire periodic observation of product performance There is often a large variations in the standards and ratings because some raters are tough where as others are lenient

LI"ITATIONS OF THE STUDY

The researcher has made efforts for an errorless study but the following limitations were occurred The survey was restricted to only in ;B@ ?iry food products , the sample si+e was 8..

There may be some changes if the sample si+e and the geographical segmentation were increased

Time was a handicap for a detailed study

A few respondents might have been given biased information, which may affect the reliability of the results

nwillingness and inability of the respondent to provide information

RESEARCH "ETHODOLOGY

The following points are considered in carrying out the research.

A. RESEARCH METHODOLOGY:

A research design is purely ad simply the framework a plan for a study that guides the collection and analysis of the data.

De!/ri)ti(e Re!ear/
Aere the research is been done on 8.. members through a media of ,uestionnaire

%5 DATA COLLECTION METHOD1

The main sources through which data is collected are -. (rimary data 8. !econdary data The data collected for this research is through primary data collection method. The instrument used for collecting primary data is questionnaire from the <ustomers

C5 SAMPLING TECHNIQUE
#on. (robability )non random* sampling method is used in this pro2ect.

TA%LE SHO,ING ,HETHER PA IS CONDUCTED E+ERY YEAR

S5NO ; >

OPINION YES NO

NO OF RESPONDENTS ;<< ?<

PERCENTAGE 89: ==5< >>5<

INFERENCE1
'aximum no. of people says yes and those who had said no they have there own resons, like not at home, not knowing about product etc.

CHART SHO,ING ,HETHER PA IS CONDUCTED

E+ERY YEAR

CHART @;
160 NO5 OF RESPONDENTS 140 120 100 80 60 40 20 0 1 OPINION YES NO

TA%LE SHO,ING ,HETHER PRODUCT HAS %EEN I"PRO+ISED AFTER PA 8,it re0eren/e t$ ;<< re!)$ndent!:

S5NO ; >

OPINION YES NO

NO OF RESPONDENTS ;4A ;=

PERCENTAGE 89: AB ;;

INFERENCE1
'a2ority of the respondents feel that the changes have been seen after (A undertaken by ;B@ people, we can see the changes by seeing the percentage.

CHART SHO,ING ,HETHER PRODUCT HAS %EEN I"PRO+ISED AFTER PA 8,it re0eren/e t$ ;<< re!)$ndent!:

CHART @>

NO OF RESPON DENTS

140 120 100 80 60 40 20 0

!eries-

YES

NO

OPINION

TA%LE SHO,ING ,HETHER PA O%*ECTI+ES ARE CLEARLY INFOR"ED TO THE CUSTO"ER