INDUSTRIAL TRAINING REPORT

in
(Aavin)
(Erode)

NAME : S. PAVITHRA
REG. No : 18BBA087

HINDUSTHAN COLLEGE OF ARTS & SCIENCE (Autonomous)

(Affiliated to Bharathiar University)
Coimbatore
DEPARTMENT OF BUSINESS ADMINISTRATION (BBA)
December – 2020

CERTIFICATE

This is to certify that this is a bonafide record of work done by

S.PAVITHRA bearing register number 18BBA087
during the academic year 2019- 2020.

DR.S.RAMKUMAR
MR.P.N.KATHIRVEL
Head of the Department Staff-in-Charge

1
Submitted for the Viva-voce Examination held at Hindusthan College of
Arts & Science, Coimbatore-641028 on....………………………

______________________ ______________________
Internal Examiner External Examiner

DECLARATION

I hereby declare that the Industrial training has been undergone in the company
_________________________________________submitted to Hindusthan
College of Arts & Science,in the partial fulfilment of requirement for the Award
of Degree of Bachelor of Business Administration (BBA), is an original record
of work done by me under the supervision and guidance of (Name &
designation of company’s manager) (company name with place).

Date : ____________________
Place: (StudentSignature)
Register No: …………………

2
 CONTENTS

Chapte
Particulars Page No
r
1 INTRODUCTION: 4
DAIRY INDUSTRY
2 COMPANY PROFILE 7

3 FUNCTIONAL DEPARTMENT 10

PRODUCTION DEPARTMENT 10

FINANCE DEPARTMENT 24

HUMAN RESOURCE MANAGEMENT 24

SWOT ANALYSIS 26

4 CONCLUSION 28

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PROFILE OF THE INDUSTRY
Introduction:
Milk is nutrient rich food that provides a large number of nutrients relative to the calories
consumed milk is delicious as a beverage and can be used as a base for other drink such as
hot chocolate. The milk of domesticated animals is also an important food source for humans.
Most milk consumed in Western countries is from cows; other important sources include
sheep, goats, water buffalo, and camels. Milk is essentially an emulsion of fat and protein in
water, along with dissolved sugar, minerals (including calcium and phosphorus), and
vitamins, particularly vitamin B complex. Commercially processed cow's milk is commonly
enriched with vitamins A and D. Many countries require pasteurization to protect against
naturally occurring and artificially introduced microorganisms. Cooling further prevents
spoilage (souring and curdling). Fat from whole milk (about 3.5% fat content) can be
removed in a separator to produce cream and leave low-fat milk (1–2% fat) or skim milk
(0.5% fat). Milk is usually homogenized, forced under high pressure through small openings
to distribute the fat evenly. It may also be condensed, evaporated, or dehydrated for
preservation and ease of transport. Other dairy products include butter, yogurt. FAO (food
and agricultural organization) announced June 1 as world milk day. It gives to children to
promote the growth of their muscles, bones, teeth, and brain. Pediatricians &nutritionist agree
that the balanced with a proportion of the necessary carbohydrate, & proteins, moreover , the
high content of vitamin D in milk is key component to milk bone structure, bone recovery
and bone health. In addition maintain the health of the teeth.

4
INDUSTRY PROFILE

The dairy development was established in 1958 in Tamilnadu. The administrative and
statuary controls over all the milk cooperatives in the state were transferred to the dairy
development department on 1.8.1965. The commissioner for milk production and dairy
development was made as the functional register under the Tamilnadu cooperative societies
act. With the adoption of “anand pattern” in the state of Tamilnadu. Tamilnadu Co-operative
Milk Producers’ Federation limited was registered in the state of 1st February 1981. The
commercial activities of the department such as milk procurement, chilling, processing,
packing and sale of milk to the consumer etc., hitherto dealt with by the Tamilnadu dairy
development cooperation limited, were transferred to the newly registered Tamilnadu
Cooperative Milk Producers’ Federation Limited, popularly known as “Aavin”. Tamilnadu
Co-operative Milk Producers’ Federation Limited was constituted on 1st February 1981.
Federation is procuring, processing and marketing of milk and milk products federation has
implemented the dairy development activities under operation flood programmed with a
financial and technical assistance of national dairy development board. Chennai metro is
having four dairies. Milk procurement, processing and distribution are being attended by the
district unions in the respective areas. In the wake of liberalization policy, private dairies
have also entered into the field of the honorable Chief Minister of Tamilnadu high priority
has been given for improving the performance of milk co-operatives by adopting a symmetric
approach in and proper strategy in milk co-operatives. Significant achievement has been
made by milk producers’ cooperative societies, unions and federation in the state of
Tamilnadu. The cattle population in India is approximately 15% of total cattle population in
the world. India stood no.1 position in milk production.

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INDUSTRY SCENARIO IN CHENNAI

METRO DAIRIES

Central Dairy Madhavaram Milk Colony, Chennai – 600 051 is situated in North Chennai
and Commissioned during January 1963 (20.01.1963) at a total outlay of Rs.44/- lakhs to
Process and Sell Milk to the city consumers. The foundation was laid on 15.10.1959 by
Shri.S.K.Patil, Minister for Food and Agriculture, Government of India. The Plant and
Machineries were gifted by the Government and the people of New Zealand under Colombo
plan. Central Dairy started the operations under the control of Madras Milk Dairy Project
which was converted as Dairy Development Department under the control of Commissioner
for Milk Production and Dairy Development Department. The Tamilnadu Dairy
Development Corporation was formed under Companies Act on 01.07.1972 and taken over
the Dairy Units, Transport and other commercial activities of Dairy Development
Department. Madurai Dairy was taken over by Tamilnadu Dairy Development Corporation
w.e.f. 01.07.1974. Tamilnadu Dairy Development Corporation has given birth to TCMPF
Ltd. (The Tamilnadu Co-Operative Milk Producers' Federation Limited) Act on 01.01.1981
on the Central Dairy was erected to handle 1.0 Lakh Liters per day in bottles and later
converted to Production of sachets w.e.f. 1997. Present handling capacity is 3.0 Lakh Liters
per day, dispatches 2.7 Lakh Liters per day in sachets, 0.2 Lakh Liters per day to Bulk
Vending Units and 0.10 Lakh Liters per day Pasteurized Chilled water to Products Dairy.
Dairy is equipped with latest Processing Plant, CIP System and Packing Machines. Dairy is
having Solar panels to heat the feed water to the Boilers. The Dairy caters the needs of North,
Central and parts of South Chennai. The distributions spread from Ponneri to Mylapore in
Chennai City. The Effluent Treatment Plant functions as per the norms of the Tamilnadu
Pollution Control Board and Treated Effluent Water is utilized for Agriculture and Garden
purpose within the Dairy and also to the Fodder Farm of the Dairy Development Department.

6
COMPANY PROFILE

Introduction to the company:

The Erode District Cooperative Milk Producers Union Limited is a replica of the District
“AMUL” system. The popularly known as the “ANAND” or “AMUL” pattern consisting of
an apex state level Federation at Chennai, the Unions at the district level and the primary
cooperative societies at the village level. On February 1, 1981, the commercial activities of
the cooperative were handed over to Tamilnadu Co-operative Milk Producers’ Federation
Limited which sold milk and milk products under the trademark “Aavin” With many private
companies entering the field of dairy; the Tamilnadu government is giving high priority to
improve the performance of the cooperatives. Tamil Nadu is one of the leading states in India
in milk production with about 14.5 million liters per day. The entire project has been funded
by the National Dairy Development Board, Anand through the Government of Tamilnadu
and the Tamilnadu Co-operative milk producers’ Federation. The project has been funded
under the nationwide Operation Flood Program with an aim to bring about a socio economic
awakening in rural India. Million old farmers has been agriculture and allied occupations.
Farm animals especially cattle have been an integral part of rural India for thousands of years.
At the beginning of 19th century some of scientific approach to animal husbandry was
introduced by the military farm, milk production and its local distribution remained the
limited definition of dairying for number of year. During the second half of 19th century
modernization and adoption of advanced scientific techniques, Indian dairy Industry
diversified into functions such as production of milk and its procurement processing and
marketing on a large scale. 1. The Erode District Co-operative Milk Producers’ Union
Limited (EDCMPUL) is a milk producer’s oriented organization at Erode. It was established
in 07.02.1975 and started functioning in 01.01.1976. It is situated near Sri Vasavi College in
11 Erode. Total area of dairy is 65 acres and training center occupies 10 acres in this and it
was functioning from 01.07.1976. 2. The Erode union is collecting milk of 2,33,000 liters
(approximately) per day from 745 milk producers co-operative societies through 47 milk
routes. Out of the total collection of milk, 63,000 liters were send to Chennai, 9000 liters of
milk were send to Kerala, 41,000 liters of , milk were used for conversion of by-products.
This organization has been running with 517 permanent employees.

7
The EDCMPUL has two functioning areas. One is the “Feeder Balance Dairy (FBD)” which
was formally inaugurated in 10th Nov 1981. The FBD is located in the main campus. The
other one is “Cattle feed plant” located at Erode. The union owns a milk powder plant of
capacity 40 million tons per day. EDCMPUL manufactures 12 million tons of ghee per day.
The category of task in various field are established through different units.

They are as follows.

1. Milk processing unit.

2. Milk chilling unit.

3. Cattle feed plant.

4. Veterinary services.

Milk Processing Unit: Processing includes pasteurization, standardization and

conversion of milk into products. Milk is pasteurized by HTST (High Temp. Short Time)
method i.e., the milk is heated to 75̊c. Milk Chilling Centre: To avoid deterioration during
long transportation of milk from collection center to processing unit, milk is chilled to low
temperature of around 5̊c in order to prevent bacterial activity and to maintain the quality of it
24 hours. 12 Cattle Feed Plant: This plant is situated at Erode. The Members in the society
have cows and buffaloes. They have to feed the cattle, so this society supplies cattle feeds to
the members in concession rate. This plant produces the feeds up to 100 tons per day.

Various By-Products of EDCMPUL:

1. Butter

2. Curd

3. Ghee

4. Milk powder

5. Buttermilk

6. Khoa

a. Sweetened Khoa

b. Dated Khoa

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7. Flavored milk

a. Pineapple

b. Strawberry

c. Cardamom

Channels Used by Aavin:

Channels Used by Aavin:

i. One channel is co-operative institutions.

ii. Erode milk consumer co-operative society.

iii. Bhavani consumer co-operative society.

iv. Komarapalayam consumers co-operative society

v. Gobi Co-operative stores

vi. Perundurai sanatorium society

The other channel is private agencies which are 12 in numbers Located in various places
ofthe district.

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FUNCTIONAL DEPARTMENTS

The company has various departments functioning in relations with each other various
departments of the company as follows.

 Production department
 Dairy Development Department
 Marketing department
 Stores department
 Human resources department
 Finance department
 Quality control department

PRODUCTION DEPARTMENTS:

1. Milk

2. Butter

3. Flavored milk

4. Ghee

5. Milk powder

6. Butter milk

7. Badam powder

8. Khoa

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MILK

RAW MILK RECEPTION DOCK

Milk is received at the processing dairy in cans direct from the societies and in tankers

from Chilling Centres .Cow and buffalo are normally milked twice a day. Morning collection

starts at time of 8.30 am end at time of 11.30 am on an average of 2, 30,000Litres. Morning

collection of about 1, 55,000 litres

. Evening collection of about 1, 30,000L.

Being milk is perishable commodity should be immediately processed after the milk cans
enter the reception

dock.

There are two receptions in the reception dock to collect milk from societies in and around

erode district. There are nearly 400 societies and 22 routes.

Average Milk Procurement Per Day (2017)

Erode - 1, 17165 L

Chilling Centers:

Thalavadi (sathyamangalam) - 35701 L

Tharapuram (sankarandampalayam) - 32074 L

Bulk Milk Cooler (BMC) - 54981 L

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Total 2,39, 921 L

The Route vehicles arrives at the dairy at the prescribed time. Milk is received in cans at two

points in the dock, each consisting of power driven conveyor, tipping bar, weigh bowl, dump

tank (1000L capacity), electronic milk recorder, straight through can washer and one rotary
can

washer. Reception operation is carried out by 15 operators including milk recorders.

The can from the vechicle are unloaded society wise into the for COB and acidity. The

sour milk is collected to the room, kept for sufficient time in barrels and then is used for

sour ghee preparation sold at low cost.

The good quality milk is dumped into the weigh bowl through a coarse filter and total

weight of each consignment is recorded by the milk recording person employed to receive the

milk. Movement of cans through conveyors is controlled by milk recorder with the help of

electronic control panel. Here the composite samples for the society separately for cow and

buffalo milk is collected (80 ml can) and thus samples are taken to the lab, tested for fat and

SNF to make payment to the society accordingly.

After collecting the samples & recording the weight the milk is led to the dump tank, cans

that are unloaded are fed to the straight through can washer. Operator place the can and lid

inverted into the drip saver which allows a short period for drainage to reduce milk losses and

pollution to dairy effluents.

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In can washer the cans are cleaned and sterilised by the following stages,

 Water jet
 Cold water spray with high velocity motor run Temp(40-50ºc)
 Hot detergent solution (1-1.5%), Temp 60-80ºc
 Hot water spray high velocity motor run, Temp60-80ºc
 Dry steam(15 psi)

Rotary can washer has small capacities (3-5) cans per minutes. Straight through can washer

usually carries the cans through the washer by means of ratchet drive which at regular
intervals

shoves them ahead from one position to the next. This washer has capacity of up to 9 cans per

minute. It is essential to maintain the strength of the washing solution during the entire
operation.

This is accomplished by attaching a feeder which allows a constant dripping concentrated

washing compound solution into the wash tank of the can washer. It can also be done by

delivering a specified amount of solution manually into the tank at a specified level of time.

Then the cans are return back to the dock were they are re-loaded on to the the vehicle

which brought them. All these operation are done in sequence and simultaneously.

In case of tanker milk received from the chilling centres, after the arrival of tankers, the

tanker is taken to the electronic weigh bridge to record the gross weight. After recording the

weight seals are checked and are opened to draw samples. After through mixing of milk in
the

13
compartments, the temperature of milk is noted and the samples are taken for analysis of fat,

SNF, acidity, COB, MBRT.

If the milk passes all the quality test will be taken to tank through plate chiller.

After unloading the milk from tanker the empty tanker is again weighed to record the actual

weight of the milk.

The milk from the dump tank is pumped to the plate chiller. Here the chilled water
temperature is around 1ºc and is used as cooling medium and it chills the raw milk to below
5ºc.The chilled

milk is stored in the raw milk storage tanks maintaining the temperature of below 10.

The milk kept in the raw milk storage tanks is tested for temperature, acidity, MBRT, fat and
SNF.

In many respects the receiving section is the key point so far as quality of milk and its

products is concerned. Floor of reception dock is made of concrete trowelied with cast iron.

Floor and equipments are cleaned thoroughly using teepol (soap oil) after each reception

operation.

Milk produced under unhygienic conditions, and exposed to high temperature for a long

period will have poor quality and several other defects due to excessive bacterial growth.
Such

milk supply is likely to be found unsuitable for processing or for manufacturing milk
products

and if it is mixed with other lots of good milk, the entire quanity of milk may get spoiled.

MILK PRODUCTS
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 Fluid Milk Processing

Raw milk (form storage tank) Preheating in regeneration 1 Duplex filter Cream separator
(40-45ºc) Preheating in regeneration II Cream skim milk Heating (75-78ºc) Heating (90ºc)
Heating (75-78ºc) Holding (15 sec) Holding (15sec) Holding (15sec) Chilling (5ºc) Chilling
(5ºc) chilling (5ºc) Storage in silos Storage at (10ºc) stored in silos (5-6ºc) Butter
Standardisation Preparation of SMP Ghee

The milk which is chilled and kept in the raw milk storage tanks is taken for pasteurization
later. In the pasteuriser, the milk is heated upto 75-78ºc for 15 sec with hot water and again
chilled to 5ºc. The pasteurized milk is stored in the silos (SS storage tanks). A part of the milk
is used for cream separation. The milk from regeneration section of the pasteuriser enters the
centrifugal cream separator which separators fat from milk. 22 Two outlets, one for skim
milk and the other for cream, are provided in operation, milk is fed to the spinning bowl at
the temperature of 40ºc distributes itself on the separating disc rotating at rpm of 3500rpm, is
thereby subjected to the centrifugal force, the heavier of the two products, namely, the skim
milk forms a layer on the inner wall of the bowl whereas the lighter one i.e., fat gathers in the
centre portion. The incoming milk forces the separating layers up from the bottom and at the
top of the bowl. The opening nearest to the centre of the bowl will discharge the cream and
while other out the skim milk. Regulating the flow of the cream discharge opening by
adjusting cream valve can maintain the desired percentage of fat in the cream. The ideal
temperature for separation in most separators is around 35ºc to 45ºc. Considerable fat loss
will occur if the milk cold is while being separated. The cream goes to the cream pasteuriser.
The skim milk goes back to the milk pasteuriser where it is pasteurised and stored in the silos.
The skim milk is used for standardisation and for the preparation of SMP. For direct bulk
vending supply and also for local supply(standardised) milk in the raw milk tanks is
standardised by using cream and SMP &then it is taken for pasteurisation and stored in silos.

CIP CLEANING

 CIP is done in the morning before processing has yet to begin. Done for every 6 hrs
running of pasteurizers and also for the pipelines
 As soon as silo is empty, it is flushed with raw water.

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 Nitric acid solution of (0.5-0.8%) strength with temperature of 85ºc is circulated for
minimum (20 minutes)
 Caustic soda lye solution (0.5-0.8%) with temperature of 85ºc is circulated for
minimum (20 minutes)
 Hot water flushing (85ºc)
 Raw water flushing out through all areas which covered with acid(35ºc)
 Finally flushing of Chill water (5ºc)
 Floor cleaning is done generally using teepol (cleaning oil /soap oil) and washing
soda

PRODUCTION OF BUTTER
Butter is a fat rich product containing of about 80% of fat, and other the rest of it is water,
salt and curd. The surplus milk is converted into butter and proportion of it to ghee.
Pasteurised cream at 8-10ºc from cream storage tanks are taken for butter preparation,
with the help of butter churn or continuous butter making machine (CBM). The butter
obtained is either used for conversion into ghee (cooking butter) or for sales (table butter)
500GM PACKS OR 20 KG BULK PACKS

BUTTER CHURN
Conical Butter churner is either batch method or continuous method. Churner is made of
stainless steel (SS).The equipment mainly comprises of the barrel, the workers, and the
drive –all assembled to a one unit.Similarly vacuum arrangements are also provided for
sucking the cream into the churn and for quick efficient incorporation of moisture and
also butter. This also reduce the air pockets in the butter. Inside of metal churn is should
be rough to prevent sticking of butter to the metal.
Processed butter –Fat (82%)
-Moisture (16-17%)
-Curd (1.5%
Table butter - Fat 80%)
- Moisture (16-17%)
-Buttermilk (1.0%) and Salt (3.0%)
OPERATION OF BUTTER CHURN

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 Cream is stored in cream storage tank and it is allowed for ageing of 6-7hr at temperature
of 6-10ºc.The capacity of the cream churn is around 5000L. After proper cleaning with
chlorine water (50ppm), the cream is pumped to 1/3rd of the churn and closed. Due to
machine low efficiency about 1500L is pumped and yields about 600-800kg butter. For 1
minute 200 litres of cream is pumped to the churner. Then the chilled water sprayed
inside to the required amount and motor is started. The churning occurs at 28rpm wthin
30-40 minutes, after completion, check for grain size (groundnut) churner is stopped out
the butter milk check for fat( if fat is high grain size appears soon vice versa and if
moisture high grain size decreases),then washing done by chlorine water to wash the
butter granules free from bacteria(50-100ppm)at 2nd gear at 8rpm for 15-25minutes and
wash water is drained out. At final stage working is done for upto 20-30 minutes to obtain
a cluster butter granules to mass at 15 rpm.Moisture of the represent sample taken to the
lab for testing. The whole operation of a batch takes around 1-3 hr for completion. Table
butter is prepared only by churner by adding salt

CONTINUOUS BUTTER MAKING MACHINE

The CBM comprises of 3 units that are arranged on top of each other. These are the beater,
the draining unit and the kneater. The cream is fed to the CBM through a screw pump (for
continuous air-free flow). The cream enters the beater, where cream gets separated into fine
butter granules and butter milk. The beater rotates at 1600 rpm. Butter milk is drained off and
the granules are washed and worked in the separator with chilled water supply. The butter
then passes through a kneater (a twin screw conveyor) for the air-free flow of the butter.
Temperature maintained about 10- 11ºc.The fat % of the butter obtained from CBM is around
82%-84% milk fat. The quantity of butter depends on the inlet temperature and the fat content
of the cream. For sweet cream ,the optimum range of cream fat content is between 45%-50%,
for sour cream between 38-42%.the butter milk drained from the butter churn and CBM is
checked for fat, SNF and acidity. If the acidity is normal, it is mixed with the raw milk.
Butter collected to the trolleys where kept for storage in butter cold room (BCR) and deep
freezer which has the capacity of 360 Tonn. Early once butter storage room should be done
with fumigation using potassium permanganate with addition of formalin and so the room is
sterilized to produce good quality of butter.

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BUTTER PACKING MACHINE
The packing machine is of complicated mechanism working on a motor and a vacuum pump.
The butter to be packed is fed manually into the hopper, which has twin screw conveyors into
a mould on a rotating head, which helps in the continuous supply of butter. The vacuum
pump helps in parchment paper movement. 500g blocks are wrapped in parchment paper.
This is packed manually in cartons. Major portion of butter manufactured by CBM is used for
bulk packing ie., 20kg cooking butter in CBM cartons. This is used for melting purpose.

CLEANING

The cleaning of butter churn and which it is done before starting of each batch.

 Raw water (5 mints)

 Hot water (10 mints)
 Lye (10 mints)
 Hot water
 Raw water
 Chlorine water
The CBM cleaned manually, this is done once in 24hrs, causing no accumulation of butter.
The cleaning is done by dismantling and washing with hot water, detergent solution, raw
water, hot water, and finally chlorine solution.

FLAVOURED MILK:

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 Aavinflavore
d Milk is
manufactured in bottles and tetrapak. It is in 5 flavors (200 ml)
 Strawberry
 Pista
 Cardamom
 Chocolate
 Pineapple

CARDAMOM/PISTA/STRAWBERRY/CHOCOLATE/PINEAPPLE
FLAVOURED MILKS

Ingredients
 Sugar - 8.5%

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  Flavor - 55 ml/ 1000 L
 Vitamin A - 2.2 ml/ 1000 L
 Vanilla flavor - 3 ml/ 1000 L

PREPARATION:
Milk which is used for FM must have 1.5 fat, and 34 -33.5 SNF. Flavourincludes(badam,
pista, cardamom, pineapple)

 Standardised milk
 Skim milk
 Skim milk powder
 Sugar
 Essence
 930bottles per crate
 Sterilization (18 mintues, 1 kg steam for ½ hr)
 Storage (ambient temperature)
 Packed in 200ml bottle and crown corked

GHEE

PRODUCTION OF GHEE

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Ghee is clarified butter fat obtained from cow or buffalo milk. The process of clarification of
butter into ghee consists of removing all possible moisture with simultaneous coagulation and
denaturation of the solids not fat constant application of heat.
COMPOSITION
Fat - 99-99.5%
Moisture -0.3%
Unsaponifiable - traces (charred casein, salt of copper, iron)
Butter meant for ghee manufacture is first taken in to melting vats of 1000L capacity each.
Here a hot water tank is maintained at the side of the vat where raw water gets mixed with the
steam and generated hot water is circulated through coils provided inside the vat. Here butter
is melted to a temperature of 80-90ºc and gets converted into butter oil. The melted butter
forms 3 layer with at the bottom. After allowing it to stand for sometimes buttermilk is
drained out and the melted fat is pumped in to the ghee kettle.

The melted fat in the ghee kettle (ghee boiler) is heated to 105-120ºc in order to make ghee.
Agitator is also provided in the ghee kettle to avoid settling of ghee. In the kettle, the pressure
of steam maintained is 2.5 kg/cm2 , Ghee kettle has the capacity of 1000L (3 nos). After
reaching the desired temperature, ghee is allowed to stand there for one hr so that it attains a
golden brown colour. Here heating is done by steam along the sides of the kettle. Ghee
floating on top is collected and the ghee residue is discarded. The prepared ghee is pumped to
settling tank (2000Lcapacity 2nos) through clarifier removing the unwanted particles.
Pumping is done upto an outlet valve and the remaining is collected from a bottom valve
where ghee is separated from residue by allowing it to remain in tank for a while. Then the
prepared ghee is stored in storage tank having capacity of 2000L by chill water circulation
among the sides of the tank for cooling the ghee upto 40ºc which now is allowed for Packing.

A separate kettle, settling tank is maintained for sour ghee preparation. After the ghee is
cooled to about 40ºc then it is packed. Generally ghee is packed in 1000ml, 500ml and 200ml
pet jars. About 5 MT of ghee is packed every day.

Prior to filling, samples are send for agmark quality testing in the lab. Then only
Agmarklabelling is done. Here, special grade AGMARK GHEE is produced. Ghee contains
not more than 0.2% moisture and 0.2-0.4% FFA. And acidity is also checked. Samples are
taken from sour ghee are tested, sold separatly second grade quality.

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MILK POWDER:
Aavin manufacture and market ISI quilter Skimmed Milk Powder in 500 gms
carton and 1 kg and 5kg polypack. It is manufactured in all the product dairies viz Erode,
Salem, Krishnagiri and Madurai and marketed throughout the State..

BUTTER MILK
In 80L of milk add mixture of 750gm ginger, 300gm green chilli, 500gm coriander
leaves,300gm curry leaves, and 60 litre of water to the curd and stir continuously finally
yields about 200L and packed in200 ml pouches.
BADAM POWDER
Badam powder is prepared by blundering specific rotation powdered badam nuts, edible
starch(corn flour), icing sugar cardamom powder, saffron essences and synthetic food color
(lemon yellow powder) skim milk powder. Per day 150 kg of badam powder is prepared. And
packed in 200 gm pet bottle.

PLAIN KHOA
100L of milk having 4.5fat and 10 kg of sugar, yields about 25kg of final product.

DATES KHOA
This is the product prepared to increase the nutritive value of khoa by adding good quality
black dates. Milk which is used for preparing dates khoa must contain 4.5fat. Milk added to
the khoa pan pressure maintained at 1.2kg.Stir continuously then add dates, cashewnut sugar
ghee for taste and flavour with proper mixing and unloaded in the tray. Kept for cooling

PACKAGING SECTION:
The unique feature of an aavin Salem-“the aseptic packaging station “started functioning on
1987. Among Tamilnadu milk production federation ltd only aavin Salem owns this facility.
This unit is well equipped with one TBA-9 (tetra brick aseptic) for 200ml and one TBA-3
machines for 100ml packing, one terra fino aseptic (TFA) for 500ml packing, one shrink

22
wrapper machine, and one straw application,UHT pasteurizer and a pasteurizer for fruit juice.
An ink jet machine for printing labels on packets in also available.

Good quality raw milk (negative in 70% alcohol test) is selected pasteurized and sends to the
UHT plant. The milk is then homogenized and heated at 140oC for 2 sec and send for aseptic
packaging indirect heated concentric tube coils are used to manufacture UHT milk. Back
pressure about 0.5 bars and milk pressure about 5 bar is maintained. Two stages of
homogenizer is used (1st stage 200bar, 2nd stage 50 bars).

Before production, plant is sterilized by circulation of hot water at 142oC with back pressure.
The inlet temperature of milk is 5oC. First regeneration outlet is 65oC, 2nd regeneration
outlet is 115oC, heating section is 140oC and outlet temperature of milk is 300C. Milk after
UHT process should be negative in 85% alcohol test.

The concentric coil is made of high grade chrome nickel steel. Two pipe concentric coils are
used for heating the milk steam and three pipe concentric coils is used for regeneration
section.

Three aseptic packaging machines are used for packing the milk. The machines are sterilized
by hot air and spraying H2O2 in the system. Any milk contact part dismantled for cleaning is
kept in H2S2 (5% solution) until it is reassembled into the machine.

Seven layer packing material is used for aseptic packaging. The seven layer package is made
of three materials namely PE, paper and aluminum foil

First, water is used to check the sealing strength and machine conditions. The milk is
pumped. The packing material sterilized by smearing by searing of H2O2 and PSM (poly
sorbitomonolaurate) mixture by machines when it is drawn from the rolls. The tetra packs are
taken by the conveyor for packaging in tetra trays which is again sealed with PE film by
using shrink wrapper machine. This trays are then stored at room temperature. The packed
samples are kept for 7days (370 c) and tested for any abnormality. Strict quality measures are
followed right from the selection of raw milk till the product is released in the market.

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 Ultra High temperature treated milk has a shelf life of 120 days at room temperature without
refrigeration. For Ultra High Temperature treatment, milk of low bacteriological count is
taken and is subjected to high temperature of 140 degree C gradually ( Exposed for 2
seconds) and cooled back to ambient temperature and packed in sterile Aluminum foil
polythene paper in the shape of Brick

The main advantages of Ultra High Temperature treated milk are:

1. No refrigeration is required.
2. Very hygienic and no adulteration can be done.
3. Single way transportation, easy for storage, pilfer-proof and convenience to consume.
4. Reasonable price.

MARKETING DEPARTMENT:
Around 42000 lits of milk per day in sachets and bulk are being sold in the city and sub urban
of Erode. 70,000 lits per day is being diverted into metro sales through tankers and trains
about 15000 lits per day is being sold to other unions.

Apart from the sale of milk by products like Butter, Ghee, Milk Powder, Khoa and butter
milk etc are being marketed through retail outlets. The bigger quantity of products is sent
across the country through apex body Tamilnadu Co-operative Milk Producers' Federation,
Chennai.

There is a great demand for the ghee produced by this Union due to its carotene value and the
natural flavor.
Aavin milk parlors have been installed in prime locations and catering the needs of the people
in and around Erode

STORES DEPARTMENT:
It is controlled by manager (diary). He is assisted by the executive “skimmed milk” powder.
Furnace oil, polyfilm, ingredient for Badam mix powder, sugar and space parts are stored. In
store department regarding store the following reports are maintained:
 Item purchase statement
 Item issue

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 Current register
 Diary purchase statement
 Diary issue Statement

HUMAN RESOURCE DEPARTMENT

The hiring procedure in the organization is done by sending out a public advertisement. The
procedure continues through various processes like the academic performance, written tests,
oral tests and interview. And then training is given for various fields for the candidates. For
the higher positions internal recruitment may also be done.

FINANCE DEPARTMENT:

The organization’s finance department functions so as to maintain the records of day to day
book keeping. The records are maintained in daily basis and the entries are made every day.
Accounts are maintained for the purchase of raw materials including the milk and for the
sales of the final products for its values. Systematic recording of the financial transactions are
made. Taxes and insurances are paid on timely basis.

QUALIYT CONTROL DEPARTMENT:

There are various functions carried out in the quality control department.

STEPS IN QUALITY CONTROL DEPARTMENT:

1. Samples are taken from every milk tins that are from various co-operative societies

2. These samples are further given for the laboratory testing which is performed using the

lacto meter. The temperature of milk may range from 27.5C to 29C.

3. Thermometer testing is made after the testing using the lactometer test.

4. Electronic milk tester is used to analyze the fat content in the milk which are raw milk

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fat- 3.3% and SNF 9%.

5. The sample milk in test tube is placed under a time machine for 3 mins holding 10.75 ml

of milk, 1 ml alcohol and 10 ml sulfuric acid to test the fat content.

6. Finally, 10 ml of pasteurized milk and 1 ml of methyl blue that turns the solution blue is

kept under water bath and heated at 37.5 temperatures. If the color changes to white

before 5 hrs from the time of processing, the quality of the milk is considered low and is

again sent for the process else they are packed

FINDINGS:

The organization’s performance has always been constantly increasing as all the departments

have planned procedure in performing its functions.

SUGGESTIONS:

The company can improve the performance better by managing its financial resources in an
even better way.

SWOT:

Strength:

 High popularity of brand name- Aavin.

 No adulteration.
 High popularity for quality.
 Highly skilled employees.
 High demand for aavin products.
 Varity of products.
 Financial inventive and subsidies from government.

Weakness:

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  Lack of man power.
 Lack of awareness among milk pouring members.
 Increasing number of dormant societies.
 Improper staffing.
 Lack of sales promotions.
 Competition from private organizations

Opportunities
 Huge demand for dairy products.
 Product diversification.
 Attracting foreign customers.

Threats
 Continuous reduction of milk to union from pouring members.
 New player in market with high advertisement.
 Political interference.
 Increasing level of alteration.
 Increasing number of documented societies.

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CONCLUSION:
The overall study of the organization has helped in knowing the corporate world, how each
department in an organization functions. It has also helped in knowing the duties and
responsibilities of various department heads and how the process takes place in each
department. The study has also helped in knowing why the quality of aavin is so good and
what are the reasons for the brand to stay on top of its competitor’s list.

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