PREFACE
Summer Internship Programme is a part
of MMS Programme, which is very helpful in getting practical knowledge in this
globalization world. Now-a-days only theoretical knowledge is not enough to
success in life but most important we must have practical knowledge. With the
help of this training, I came to know how to apply theoretical knowledge in
practice.
Main purpose of this training is to
have awareness about industrial environment and to know about different
functions of an organization like Distribution, Production and Marketing.
I got an opportunity in MAHANAND
DAIRY, Goregaon to undergo Summer Internship Programme as a part of MMS
Programme. I consider myself privileged that I got a chance to work with
reputed company and can upgrade my knowledge related to practical aspect of
business world which is very helpful in my career building.
.
STUDENT DECLARATION
I hereby declare that
this dissertation submitted in partial requirement for award of MMS Systems to
Mumbai Institute of Management & Research is my origin of work and has not
been submitted for award of any other degree or diploma fellowship or for
similar titles.
The information presented through this project
is true & original to the best of my knowledge.
INDEX
SR NO.
|
TOPICS
|
1.
|
Welcome to Mahanand Dairy
|
2.
|
Apex Federation of District / Taluka
|
3.
|
Contact
|
4.
|
Organization chart
|
5.
|
Why process milk?
|
6.
|
What problems can arise?
|
7.
|
Processing
techniques
|
8
|
ERP definition
|
9
|
Process Automation and Integration
|
10
|
Software Development
|
11
|
SWOT Analysis
|
Welcome to Mahanand Dairy
MAHANAND DAIRY.
Mahanand
Milk , the World-Wide Taste of Happiness.Mahanand Dairy is the Largest Cow Milk
packing and distributing dairy in Asia. Mahanand Dairy is always related to any
breakthrough or advent in the Milk Production and Dairy Technology in India. Mahananda
has launched Mahanand Parijatak Scheme.
Milk is that inevitable bond which binds a child to its mother, a bond to which everyone can relate. Mahanand Milk keeps alive the Indian heritage, helping strengthen and nurture the bond.
At present Mahanand Dairy is distributing 8.5 Lac Litres milk per day through 722 milk distributors (Ex Dairy Distributors -174 and shop Distributors, Commission Ag ents etc. - 548).
Milk is that inevitable bond which binds a child to its mother, a bond to which everyone can relate. Mahanand Milk keeps alive the Indian heritage, helping strengthen and nurture the bond.
At present Mahanand Dairy is distributing 8.5 Lac Litres milk per day through 722 milk distributors (Ex Dairy Distributors -174 and shop Distributors, Commission Ag ents etc. - 548).
MRSDMM is an Apex Federation of District / Taluka milk unions
established to implement the Operation Flood programme in the state of
Maharashtra.
The main objectives of MRSDMM is to procure milk from the member
milk unions at remunerative rates and distribute the same to the consumers at
reasonable rates.
MRSDMM is thus working as a vital link between the milk producers and consumers and working for the economic development and upliftment of the farmers in the rural areas.
Maharashtra Rajya Sahakari Dudh
Mahasangh, Maryadit (MRSDMM)
MRSDMM is an Apex Federation of District / Taluka milk unions
established to implement the Operation Flood programme in the state of
Maharashtra. The main objectives of MRSDMM is to procure milk from the member
milk unions at remunerative rates and distribute the same to the consumers at
reasonable rates.
MRSDMMis
thus working as a vital link between the milk producers and consumers and
working for the economic development and upliftment of the farmers in the rural
areas.
MRSDMMwas
establised on 09th June, 1967.
At present MRSDMM have 86 member unions (25 District † 49 Taluka† 11 Multi-state unions) with more than 20000 primary milk societies & 23 lacs which includes appx. 27000 women members.
At present MRSDMM have 86 member unions (25 District † 49 Taluka† 11 Multi-state unions) with more than 20000 primary milk societies & 23 lacs which includes appx. 27000 women members.
MAHANAND DAIRY
is
the unit run by the MRSDMM, Mahanand Dairy has made significant growth and
progress in the field of productivity improvement, quality improvement, energy
conservation, cost control etc. due to sincere and dedicated efforts put at all
the levels. The details of significant growth, high lights and achievements of
MRSDMM / MAHANAND DAIRY are as under :
ENHANCEMENT
IN MILK HANDLING
MAHANAND DAIRY was established on 18th Aug.1983 with a milk handling capacity of 4 LLPD and the capacity was expanded up to 6 LLPD during the year 1997-98.
At
present,Mahanand Dairy is distributing 6.5 Lacs litres milk per day in Mumbai
with the help of two packing depots strategically located at New Mumbai (
Capacity 3.00 LLPD) & Byculla
(Capacity 1.00 LLPD).
(Capacity 1.00 LLPD).
The total sale of milk under Mahanand Brand
The total sale of milk under Mahanand Brand name in
the state is 8.5 LLPD including the sale of milk in Konkan, Pune & Nagpur
region.
Mahanand Konkan Dairy plant has been
established for giving special impetus for development of backward region. At
present, we are selling about 30,000 ltrs. of milk per day from Konkan Dairy
Project.
Mahanand Pune Dairy Plant
is
established to supply Mahanand MIlk to the huge population in Pune city and
surrounding area. At present, we are selling about 45,000 ltrs. of milk per day
from Pune Dairy Project.
Mahanad Nagur Dairy Plant is establish to
provide special impetus to backward region of Vidarbh in general and Nagpur in
particular. At present we are selling about 50,000 ltrs. of milk from Nagpur
Dairy.
Mahanand Wardha Dairy Plant has been started
to provide special support to the Dairy Development activity in Amravati region
and the kplant of Wardha District milk union has been taken on rental basis in
order to help Rehabilitation of Wardha milk union with financial assistance
from Govt. of India and Govt. of Maharashtra. At present, we are selling about
15,000 ltrs. of milk from Wardha Dairy Plant.
Mahanand Dairy Latur :
During the financial year 2002-03 the MRSDMM
has taken over the Government Milk Scheme Latur (GOVERNMENT OF MAHARASHTRA) on
long term lease basis (30 years). The Mahanand Latur Dairy Plant has been
started to provide special support to develop dairy activity in Marathwada
region. At present we are selling about 30,000 liters per day of milk from
Latur Dairy Plant. Which includes sale at Hydrabad.
Contact
Maharashtra Rajya Sahakari Dudh Mahasangh Maryadit
N.K.M.M. International House, 178, Backbay Reclamation,
Babubhai M. Chinai Marg, Mumbai 400 020. INDIA.
N.K.M.M. International House, 178, Backbay Reclamation,
Babubhai M. Chinai Marg, Mumbai 400 020. INDIA.
|
|||
|
Mobile
Number
|
Telephone
Number
|
Fax
|
CHAIRMAN,
DUDH MAHASANGH
|
+91
92237 94687
|
022
2685 6429
|
022
2685 8375
|
VICE
CHAIRMAN, DUDH MAHASANGH
|
|
022
2685 6258
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|
MANAGING
DIRECTOR
|
|
022
2685 6196
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|
ADDITIONAL
MANAGING DIRECTOR
|
|
022
2685 6452
|
|
GENERAL
MANAGER (MARKETING)
|
|
022
2685 6379
|
|
OFFICER
ON SPECIAL DUTY
|
+91
92237 98686
|
022
2685 3238
|
|
SPECIAL
PROJECT OFFICER
|
|
022
2685 6783
|
|
DY
MANAGER (QUALITY CONTROL)
|
|
022
2685 5936
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CUSTOMER
CARE
|
|
022
2685 6572
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|
GENERAL
MANAGER (STORE/PURCHASE)
|
|
022
2685 6936
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|
MAIN
GATE, SECURITY OFFICE
|
|
022
2685 6284
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PRODUCT
MARKETING
|
|
022
2685 8198
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|
MARKETING
DEPT
|
|
022
2685 5933
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|
DISTRIBUTION
DEPT
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|
022
2685 5934
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|
CASH
CABIN
|
|
022
2685 5935
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|
OFFICE
FAX
|
|
|
022
2685 6780
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BOARD
NO
|
|
022
2685 6360
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|
BOARD
NO
|
|
022
2685 6361
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|
BOARD
NO
|
|
022
2685 6585
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|
BOARD
NO
|
|
022
2685 6596
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|
BOARD
NO
|
|
022
2685 6197
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|
BOARD
NO
|
|
022
2685 6071
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|
Units :
|
|||
VASHI
|
|
022
27880616
|
|
KUDAL
|
|
02362
223641
|
02362
223641
|
KUDAL
|
|
02362
223862
|
|
NAGPUR
|
|
07104
235013
|
07104
235013
|
NAGPUR
|
|
07104
237237
|
|
Latur
|
|
02382
222847
|
02382
220104
|
PUNE
|
|
020
26959363
|
020
26959345
|
PIMPALKHUTA
|
|
07157
234567
|
|
NKM
OFFICE
|
|
022
22324529
|
022
22874610
|
ORGANISATION CHART
INTRODUCTION
Particulars of Organization, Functions & Duties
1) Aims and Objectives of the Organization:
The District Rural Development Agency (DRDA) has
traditionally been the principal organ at the District level to over see the
implementation of different Anti-Poverty Programmes. Eradication of rural poverty
through successful implementation of different Anti-Poverty Programmes of the
Ministry of Rural Development as well as State sponsored plan.
2) Mission and Vision:
The DRDA has emerged as a pioneer Agency in
up-liftment of economic condition of rural poor in rural areas by implementing
different scheme/ programs of Govt. and by involving the people as well as PRIs
members in the district.
3) Brief History and Background for its
Establishment:
The Bargarh district lies between 20°43' to 21°41' North latitude
and 82°39' to 83°58' East longitude. It is one of the western most districts of
the State of Orissa and came in to existence as a district from 1st April 1993.
It is bounded on the north by the State of Chhatisgarh and on the east by the
district of Sambalpur, on the south lies the district of Balangir and
Subarnapur and on the west the district of Nawapara. After creation of the new
district District Rural Development Agency (DRDA) was constituted as a
registered Body under Society Act 1960 and started functioning with effect from
27.08.1993 for successful implementation of different programmes like
IRDP, ERRP, NREP, RLEGP, TRYSEM, DWCRA, IAY, JRY, EAS, JGSY, SGRY etc.
from. The district has an area of 5837 Sq. Kms. The population of the
district as per 2001 census is 134.6 Millions out of which 68.1 millions are
male and 66.5 millions are female. There are 12 Blocks and 248 G.P.s are
functioning under DRDA.
4) Allocation of Business:
Sl. No.
|
|
|
1
|
Chief Executive officer of DRDA
|
Administrative Power/ Financial Power and over all supervision
|
2
|
Project Director DRDA
|
Over all charge of DRDA Activities
|
3
|
Addl. P.D. (Admn.)
|
Remain in charge of Establishment & In charge of P.D. in
absence of P.D.
|
4
|
Addl. P.D. (Tech.)
|
Over all in charge of all technical matters dealt in DRDA
relating to engineering and works activities
|
5
|
Addl. P.D. (Fin.)
|
To render financial advice to DRDA on financial matter
|
6
|
APD (Credit)
|
Monitoring and credit mobilization with linkage to Bank and SHG
groups
|
7
|
APD (MIS)
|
Monitoring and supervision, report/ return
|
8
|
APD (Panchyat)
|
To oversee Panchayat related matter
|
9
|
APD (Scheme)
|
Monitoring & supervision on Poverty Alleviation Programme
|
5) Duties to be performed to achieve the Mission:
Regular monitoring, Supervision, Inspection, and
Field visit, Review, Conduct of meeting and Call for report return.
6) Details of Services rendered:
Food security through wage employment,
Self-employment, Dwelling houses, rural connectivity, Marketing facility and
Creation of Irrigation potentiality.
7) Citizens' Interaction:
Governing Body Meeting, District Vigilance and Monitoring committee Meeting.
8) Postal Address of the Main Office Attached/
Sub-Ordinate Office/ Field Units etc.:
District
Rural Development Agency, Bargarh,
At/Po/Dist.-Bargarh (Orissa),
PIN-768028
At/Po/Dist.-Bargarh (Orissa),
PIN-768028
9) Map of Office location:
Near Private Bus Stand of Bargarh District.
10) Working Hours both for Office and Public:
Working hour for office work is fixed from 10 A.M. to 5 P.M. No specific time
is fixed for public.
11) Public Interaction, if any:
During the course
of their regular tours to different work sites of the block, the officers keep
in touch with the general public and try to collect information regarding
payment of wages/ or any illegality in execution work in that area.
12) Grievance redress Mechanism:
Project Director attends the grievance cell of Collector on every Saturday and
in his office.
13) Organization Chart:
Introduction
1.
Why process milk?
2.
What problems can arise?
3. Processing techniques
4.
Pasteurisation
5.
Cooling
6. Souring by fermentation or acidification
7. Creaming
INTRODUCTION
1. Why process milk?
There
are many reasons to process milk into dairy products, such as
the
following:
1.
Many dairy products can be kept longer than fresh milk, therefore
the
milk does not have to be consumed immediately.
2.The demand for fresh milk may be limited, and there may be more
interest in dairy products.
3. If the daily amount of fresh milk for sale is limited, it may
be more
economical to process the milk into less perishable products,
store
them, and sell them later in greater quantities.
4. There may be no market for fresh milk close by, and only preserved
products can be sold at markets at a greater distance.
5. Greater financial gain may be obtained.
Apart from these reasons, it should also be realised that many
population groups in Asia and Africa cannot or can hardly consume
milk because of so-called lactose intolerance. Lactose intolerance
implies that the body is almost or entirely unable to digest the
milk
sugar, lactose, which is found in milk. Only small amounts of milk
(up
to 200 ml) consumed several times a day can be digested. Dairy
products in which a proportion of the milk sugar is converted
during
production, such as cheese, curd, yoghurt and sour milk or
buttermilk,
do
not cause many problems in this respect.
Preparation
of dairy products
Before processing surplus milk, one must consider whether it is
profitable
to do so. The processing is not always easy and there may
be
losses. For example, a waste product of cheese making is whey,
which
contains many valuable nutrients. If the whey is not used, a
valuable
part of the milk is lost. Furthermore, while milk is being
processed
quality deterioration may occur and it can go off. Only
when
milk is drunk immediately can you be sure that nothing is lost.
2. What problems can arise?
Small-scale
processing of milk means the processing of small
quantities
of milk, up to 100 litres at a time, using simple implements
and
as little extra equipment as possible. Processing milk in the tropics
can
be difficult because of the high temperatures and high relative
humidity
often found there. These conditions present special problems
in
choosing the right kind of dairy products. Their storage life must
always
be taken into account.
High
temperatures are bad for cheese making, especially for maturing
cheeses.
High temperatures also cause the bacteria already present in
milk
to multiply quickly. Milk sugar then turns sour, leading to the
curdling
of milk. However, these lactic acid bacteria are not harmful
to
humans.
Thorough
cleaning of dairy utensils and equipment is essential.
Anyone
handling milk must also pay great attention to hygiene. Lack
of
hygiene can contaminate milk with other types of bacteria, which
turn
it sour and reduce its storage life. The prevention of
contamination
is especially difficult when milk is collected from
various
places and processed centrally. Addition of even a small
quantity
of infected milk contaminates the total quantity of the milk.
A
further problem is the lack of equipment. One has to try to manage
with
simple dairy equipment, but even this can be difficult to find for
small-scale
milk processing.
Electricity
is usually not available soelectric equipment (e.g. for cooling) cannot be used
unless a generator is installed. Additives such as rennet for cheese making are
often difficult to obtain in the tropics.
The
second part of the booklet gives guidelines for heating, cooling
and
fermentation and for the processing of cream, butter, ghee, sour
dairy
products and cheese.ineffective if the utensils are not clean to start with.
?
Disinfect in a chloride or bleach solution after cleaning or shortly
before
use. Add 2 tablespoons of bleach per 4.5 litres of water.
It is
advisable to use stainless steel equipment, cheesecloth and
wooden
utensils. Tools or any other equipment made from aluminium
should
not be washed in a strong soda solution, as soda attacks
aluminium.
Iron utensils will rust in a strong chloride solution.
Therefore
rinse and dry these utensils immediately after cleaning and
disinfection.
If
you have no cleaning agents -like soda- or disinfectants, you can
disinfect
your equipment as follows:
?
Thoroughly clean the utensils using clean water.
?
Rinse with a soap solution.
? Dry
the equipment on a rack in the sun upside down or rinse with
boiling
water.
3 Processing techniques
Milk
can be stored longer if it has been processed. Extended storage is
possible
if you are able to control the growth of micro-organisms. The
processing
technique used will determine the storage life of the milk
and
dairy products. The following rules should be followed during the
production,
storage and processing of milk.
?
Always wash your hands and avoid putting them in the milk if not
necessary.
? See
to it that all equipment used during processing is properly
cleaned
and disinfected if needed.
?
Take care that no dirt particles or insects enter into the milk.
? Try
to prevent the use of copper utensils. (Copper can give off
flavours
in butter and milk.)
? Do
not expose milk to sunlight; store it in a dark place.
? The
use of a thermometer is recommended.
?
Make sure that milk used for consumption has always been boiled
or
pasteurised.
?
Never store raw (i.e. unheated) milk if it is not immediately cooled
below
4°C.
?
Never drink raw milk because it may contain pathogenic bacteria
like
tubercular bacteria and salmonella.
The
following processing techniques will be dealt with in this chapter:
?
pasteurisation
?
cooling
?
souring (acidification)
?
creaming.
Heating
and cooling are in fact ways to preserve milk, but for
convenience
we will deal with them under the heading of processing
techniques.
4. Pasteurisation
As
you by now know, milk contains certain micro-organisms that can
spoil
it. These bacteria grow best at temperatures between 10°C and
40°C.
It is therefore important to cool milk as quickly as possible.
This
can be difficult in the tropics if no cold water or refrigerators are
available.
Most
bacteria will be destroyed during heating. The most effective
temperature
depends on the heating time. In other words, heating for a
longer
period at a lower temperature can be as effective as heating for
a
shorter period but at a higher temperature.
a Direct pasteurisation of milk in a
saucepan (method A below)
b Pasteurisation of milk in bottles
(method B below)
Pasteurisation
improves the safety and storage life of a product, while
the
taste hardly changes and the loss of vitamins is minimal. A
distinction
is made between low and high pasteurisation (see table 2).
Although
high pasteurisation initially kills more bacteria, the resulting
milk
can usually not be kept as long, because the high pasteurisation
temperature
stimulates spores of some bacteria to germinate.
Moreover,
the taste of high pasteurised milk has more or less the
flavour
of boiled milk. Pasteurised milk can be kept for about one
week
at 4-6°C if no re-infection takes place.
The
pasteurisation temperature to be used depends on the product to
be
made of the milk.
? Low
pasteurisation is used for milk for direct consumption and
cheese.
?
High pasteurisation is used for yoghurt, butter and kefir.
Time Temperature Remarks
30
Minutes 63°C Quantities >5 Litres
3
Minutes 68°C Small Quantities
Low Pasteurising
20
Seconds 72°C *) Industrial Equipment
High Pasteurising 2
Minutes 82°C
20
Seconds 85°C *)
*)
Continuous Flow System; Not For Small-Scale Processing
If there
is no thermometer to measure the exact temperature, heat the
milk
to its boiling point.
Pasteurisation methods
The
following method A is suitable if you are able to accurately
control
both temperature and time. Method B is more hygienic, if the
exact
temperature of the milk is unknown.
You
will need:
? raw
milk, a heat source, a saucepan with a thick bottom that is
smooth
on the inside, a thermometer and a means of cooling the
milk
that has been heated
? for
method A: a clean wooden spoon
? for
method B: glass jars with lids or bottles with tops, or plastic
bags
and sealing equipment.
Processing
techniques 31
Method A
Put
the milk in a clean saucepan and heat it to 68°C, stirring
continuously.
Keep the milk at that temperature for at least 3 minutes.
Method B
Clean
the glass jars with lids or bottles with tops. Fill them with milk
and
close the lids. Submerge the jars and bottles in a large pan filled
with
water. Heat everything to 80°C and keep it at that temperature for
at
least 10 minutes.
When
using method A, let the milk cool down as quickly as possible.
The
best storage temperature is 4°C. The proper storage temperature
for a
soured milk product or cheese can be found in chapters 6 and 7.
If
you are using method B but are not able to maintain a constant
temperature
of 80°C, the best alternative is to heat the water in the pan
until
it boils and keep it boiling for some time. It is important to store
the
pasteurised or boiled milk at 4°C. At this temperature it can be
kept
up to one week. Handle the boiled or pasteurised milk with care
to
prevent re-infection.
5. Cooling
Storing
milk at a low temperature will greatly reduce the growth of
bacteria.
Bacteria develop much slower in cold milk. The best storage
temperature
is 4°C. If this temperature cannot be achieved, store the
milk
in a dark place at the lowest temperature possible: see table 3.
Without
cooling, raw milk will spoil within a day.
Put
the hot pasteurised or boiled milk in a clean container (the high
temperature
will disinfect the container). Let it cool down as quickly
as
possible, preferably in a large pan with cold water (refresh the
water
if it warms up). The best temperature for storage is 4°C. Cooling
down
in air, e.g. in a cold cellar or a refrigerator is very ineffective as
the
transfer of cold by air is very slow. If you use a pan with cold
water
make sure that no water enters into the milk because it would
contaminate
the milk again. Add ice cubes to the cooling water, if
available.
Stir both the water and the milk during cooling with a clean
spoon,
using different spoons. Figure 10 shows how to cool milk.
As
mentioned above, properly pasteurised or boiled milk can be kept
for
about one week if stored at 4°C. At 10°C it will spoil quickly; if it
is
15°C or warmer, it should be consumed the same day (see table 3).
6.Souring by fermentation or acidification
Another
way of increasing the shelf-life of milk is to ferment it into
soured
milk products. Part of the milk sugar is converted into lactic
acid
by bacteria, for example by the yoghurt bacteria Streptococcus
thermofilus
and Lactobacillus bulgaricus or the bacteria that grows at
room
temperature Streptococcus lactis.
Fresh
raw milk can be left to sour spontaneously, but then you cannot
control
which bacteria are growing. It is better to sour the milk with
the
help of specific lactic acid bacteria as a starter culture after the
milk
has been pasteurised. Quality and taste are influenced by the
products
that the different lactic acid bacteria produce.
7. Creaming
Cream
is made from the fat that rises to the surface of cow milk. A
layer
of fat forms on the surface of the milk after it has been left to
stand
for at least half a day. After a day this layer contains about 20%
fat.
The simplest way of collecting it is by skimming it off the top of
the
milk. Sheep and goat milk do not cream easily. You will need a
creamer
or centrifugal separator to obtain good results. You should be
able
to get about 1 - 2 litres of cream from 10 litres of milk.
The
skimmed milk which remains after the removal of the cream is
still
very nutritious, because it contains nearly all the protein of the
milk.
You can either drink it or use it for the production of sour milk
or
cheese.
Sour
(fermented) cream and sour (fermented) milk are produced by
incubation
of inoculated fresh cream or fresh milk. A culture of lactic
acid
bacteria is used for inoculation of the fresh milk or the fresh
cream.
Butter
(80% fat) and buttermilk are made by churning cream or milk.
One
hundred litres of milk with a 4% fat content produces 20 - 30
litres
of cream, which yields about 4 kg of butter. However, butter is
34
Preparation of dairy products
not
an important product in tropical countries because it melts easily
at
high temperatures and it is expensive. There is generally little
demand
for butter. Butter and cream can be used to make ghee. Ghee
keeps
better than cream and butter as it contains practically no
moisture;
it is almost pure milk fat.
Appendix 1: Measures
1
drop = 0.05 ml
20
drops = 1 ml
1
tablespoon = 15 ml
1 cup
= 250 ml
1,000 ml = 1 l
ERP definition :
- It is a company-wide computer software system used to manage and coordinate all the resources, information, and functions of a business from shared data stores.
- ERP relates to the integrated software infrastructure that supports the entire company business process.
- ERP refers to a view of a company and all its parts as connected whole, rather than small silos of activity
ERP advantages and disadvantages
Advantages
- Allows easier global integration (barriers of currency exchange rates, language, and culture can be bridged automatically)
- Updates only need to be done once to be implemented company-wide
- Provides real-time information, reducing the possibility of redundancy errors
- May create a more efficient work environment for employees[2]
- Vendors have past knowledge and expertise on how to best build and implement a system
Disadvantages
- Locked into relationship by contract and manageability with vendor - a contract can hold a company to the vendor until it expires and it can be unprofitable to switch vendors if switching costs are too high
- Inflexibility - vendor packages may not fit a company's business model well and customization can be expensive
- Return on Investment may take too long to be profitable
- Implementations have a risk of project failure[2]
Process
Automation and Integration
At eDoodh Solutions we leverage our
expertise and experience in the areas of software development, engineering,
system integration, and data management to market a variety of solutions and
services: System Integration, Test and Measurement, Systems, Software
Development, Network Infrastructure, Database Design, Managed Staffing, FDA
Validation, Training / Consulting.
Strengths include automated test,
robotics, assembly, vision, instrumentation / Cleanroom and aseptic equipment /
GMP, ISO, UL, CE, FDA / Software development (PLC and PC controls, LabVIEW,
motion control, HMI, .NET, etc)
eDoodh Solutions has two business
units covering the company’s main areas of concentration:
• design and integration of Dairy
automation and information systems, including industrial automation,
prototyping, electronics, electrical and mechanical installation;
• full range of custom software development and IT outsourcing;
• full range of custom software development and IT outsourcing;
Dairy automation
We offer a complete range of
automation solutions ranging from defining an overall strategy to
implementation, from separate components to integrated systems and software. We
design both hardware and software machine controls that govern all phases of
the Milk process and integrate components from various vendors to provide the
optimum-engineered solution to accommodate our clients’ individual needs.
We provide integrated Dairy automation
systems based on unique design, latest software and technologies, most
efficient and quality hardware available in the industry combined with a high
level of customization for our clients. Our talented staff are capable of
designing and integrating industrial automation and control systems that meet
most complex customer specifications. Present day industrial development
demands full scale integration of Dairy automation and IT technologies and we
are proud to say that our extensive experience in both Dairy automation and IT
fields allows us to offer our clients state-of-the art Dairy automation
systems.
Environments
including:
• Automation of plant and machinery
• System design and integration
• Automation of plant and machinery
• System design and integration
• Standard and medium voltage drives
• Controllers
• Industrial components
• Input/Output (I/O) modules
• Computer numeric controllers (CNC)
• Program logic controllers (PLC)
• Electrical assemblies
• Electrical installation
• Control systems integration
• Consulting and engineering services
• Human-machine interface/visualization software (HMI/SCADA)
• Information systems software
• Process monitoring and control software
• Automation
In a bid to keep up with the change in the latest technology in dairy industry, one of the leading co-operatives in the state, Maharashtra Rajya Sahakari Dudh Mahasangh Maryadit (MRSDMM), Mahanand Dairy in short has performed the modernisation of the milk processing plant at Goregaon unit in Mumbai last week.
The modernisation was done by the implementation of an Integrated Computerisation/ Automation solution using a plant-wide network of PLCs and PCs over 10/100 mbps fast Ethernet
The complete project is done on turnkey basis by M/S eDoodh Solutions (India), which is an Indian company with the technical base in Houston (USA), with mutual support of technical and engineering staff at Mahanand.
Mahanand is the first dairy in the country to be computerised with the existing facility and equipments. eDoodh has successfully introduced the computerisation of all critical processes like batch formation, pasteurisation, homogenisation and CIP with modernisation of equipment.
Maharashtra Rajya Sahakari Dudh Mahasangh, Maryadit (MSRSDMM) is an apex federation of District/Taluka milk unions in the state of Maharashtra. Since its establishment it has gained the reputation of a federation dedicated to quality of milk and development of milk farmers from each and every corner of Maharashtra state. At present MRSDMM has 81 member unions with 24,000 primary milk societies. Total members registered are 24 lakh, which include approximately 25,000 women members.
With this the entire processing operations are carried out from an air-conditioned control room. Information of milk at various stages are closely monitored, recorded and controlled by the computers and PLCs. On top of this there is an umbrella MIS (Management Information system) to maintain the record and communication to the laboratory for quality assurance. Automation is introduced at various stages like milk storage in silos, centralised monitoring and control of all pasteurisers (maintained exactly at required levels and ensures proper pasteurisation). Milk silos are connected with the quality control laboratory for on-line approval process.
Cleaning of one lakh litre capacity silos is also done by computer. In ordinary systems, it is difficult to monitor cleaning and maintain quality standards. At Mahanand, all parameters such as concentration of cleaning agents and temperature of water to be used for rinsing are stored in the system with no room for error. In totality complete system offers qualitative benefits and apart from this increased working efficiency, saving in energy, water and recovery of cleaning solutions.
Software Development—
Our information technology services and business solutions are aimed at helping dairy industry of all sizes grow and compete in the new world of business with our key area of specialty centered on:
•
Advanced database architecture, analysis and programming
• Internet/Intranet/Extranet architecture and deployment
• Development of information systems and mission-critical applications
• Full cycle development of web and client/server applications.
• Custom application development
eDoodh Solutions offers unequaled expertise in designing medium to large scale software systems, combining existing systems with the newest versions of technology, building web-enabled applications and by providing you cost saving solutions through IT consulting and IT outsourcing. We bring to you a wealth of experience in all phases of the software
• Electrical installation • Control systems integration • Consulting and engineering services • Human-machine interface/visualization software (HMI/SCADA) • Information systems software • Process monitoring and control software • Automation |
HTST
Pasteurizer Automation—
ABSTRACT
|
A computer for data acquisition was wired to the sensors to monitor and to record processing conditions related to public health. The processing conditions are stored in safety files on the hard drive of the computer and can be transferred on a tape drive and stored.
Enables to calculate means, standard
deviations and average deviations.
Our system will work in
synchronization with the computer to control the steam and chilled water
valves. The whole solution with record the pasteurizer parameters, enable us to
monitor on the computer monitor and in-turn control the most critical valve
movements.
BENEFITS
OF PASTEURIZER AUTOMATION
1. Conservation of energy for heating
milk.
2. Adequate and proper pasteurization will
improve the overall quality of milk.
3. Reduces fluctuation in heating temperature
will improve the nutritional quality of milk.
4. Control the chilled milk out let valve
(which is delivering milk to silos) as per the specified range of temperature
and if milk will be at higher temperature then it will divert milk.
5. No chances of higher temperature milk
delivered to silo will improve the out let and packaging temperature of milk
results into more shelf life of milk.
6. Reduces the refrigeration energy
requirement as the heating temperature of milk doesn’t go beyond the specified
temperature range. (due to decreased SETPOINT and narrowed down range of
heating)
6. Saving of Heating and chilling energy will
decrease the cost of per litre processing of milk.
7. Steam valve and chilled milk out-let valve
will be available on the computer screen and a very minute change in the valve
position will be seen in the line graph.
8. Sophisticated computer and Centralized PLC
based controller in-place of individual PID for each pasteurizer.
Cheese Pasteurization Objective:
To improve yield and quality of cheese
This can be achieved by lowering pasteurizer temperatures resulting in less denatured whey protein binding to casein and thus allowing more rennet activity. The goal is to improve the setting in vats and synersis, as well as improving the whey yield.
This can be achieved by lowering pasteurizer temperatures resulting in less denatured whey protein binding to casein and thus allowing more rennet activity. The goal is to improve the setting in vats and synersis, as well as improving the whey yield.
CIP (Clean-In-Place) Automation
BACKGROUND
CIP (cleaning in-place) is the commonly used
method for plant cleaning during the production process where hygiene is, of
course, paramount. Process piping and vessels used in the dairy and food
industry require periodic Cleaning
without disassembly to remove residue from previous batches and to sanitize
both the process piping and vessels. The cleaning can involve alternately
BENEFITS
A modern CIP system will not only save money in terms of
higher plant utilization but also due to significant savings in CIP liquid (by
recycling cleaning solutions), water (the system is designed to use the optimum
quantity of water) and man-hours.
Improved cleaning effectiveness
Enhanced product quality
Documentation and
Process Optimization - Allows simultaneous recording of measured values
and switching statuses and thus creates the necessary transparency for process
optimization. Recording of measured data is supplemented by a
database-supported event log with practice-oriented evaluation features. The
history recorded is optimally suited for tracking individual batches or entire
productions.
Less downtime, less resource consumption, and an all-round
cleaner and better functioning plant.
Provides recycling capabilities, resulting in huge cost
savings for: water, hot water, caustic, sanitizer and acid
Recipe based system supports different types of cleaning
requirement in typical dairy plant and cleaning objectives can be re-defined as
per requirement or seasonal implications to optimize the returns.
SWOT Analysis
Restaurants
ought to make bigger napkins, since some of the most productive business ideas
seem to come to mind over a meal. The SWOT analysis technique lends itself to
napkin planning and snapshot insights. To conduct a SWOT analysis, draw a
vertical line in the center of your napkin (or whiteboard or flipchart),
intersected by a horizontal line. Now you have four quadrants where you'll
sketch your company's situation.
Strengths
|
Weaknesses
|
Opportunities
|
Threats
|
Though
a great deal of research may lie behind what's in each box, keep it simple and
incisive. Collecting these facts and ideas together in one place energizes you
to see the big picture. Use it as a brainstorming tool. A strategy formation
tool. Note that the first pair of categories -- strengths and weaknesses --
refer to your company's INTERNAL nature, while the second pair of categories
refer to EXTERNAL opportunities and threats.
Strengths
In
the first box list all the strengths your company possesses. Don't be modest.
Spell them out. If you do this with others, you might begin by brainstorming
words that characterize your company and writing them down as fast as people
say them. Then use those ideas to construct a profile of your company's
strengths.
Weaknesses
In
the second box list weaknesses, areas your business lacks or doesn't have the
personnel to cover well. Be honest. It's better to face the bad news now rather
than construct an unrealistic marketing plan that is doomed to failure.
Opportunities
The
third box is for opportunities. When you look at the market (and we're looking
particularly at the Internet market in this series), what do you see? What
AREN'T your competitors doing that customers need? Look for gaps. Of course,
this is related to a competitive analysis; none of these elements of a
marketing plan stand alone; they're all interrelated. Gaps may not last long.
What you see as an opportunity today may not exist in three months. A SWOT
analysis is only a snapshot in time, not a permanent document.
Threats
The
final box is to list threats to your business. What trends do you see that
could wipe you out or make your service or product obsolete? What are your
competitors doing to push themselves ahead? What new dot-com start-up is trying
to move into the market?
Here's an example of how a SWOT Analysis might look for a
fictional animal greeting card site, CrawlyCards.com, specializing in pictures of ground-clinging
creatures such as slugs, snails, and puppydog tails.
Strengths
·
Unique idea, no one else is even close
·
Strong artistic team includes some of the finest slug and insect
illustrators in the country
·
Excellent animation abilities
·
Source of inspirational card inscriptions for all occasions
·
Experienced and innovative company officers.
|
Weaknesses
·
Small opt-in customer list, most site users seek to remain
anonymous
·
Few advertisers interested in this strangely targeted market
·
Perl script that runs the site is slow and needs to be rewritten
in a compiled language
·
Lack of interest from venture capitalists.
·
Single stream of revenue is advertising, and that is slim
pickin's.
|
Opportunities
·
No real competitors in our precise space.
·
Much traffic from students at UC Santa Cruz (Banana Slug is
their mascot) sending cards to each other. Possible joint venture with alumni
association and theOfficial Pacific Northwest Slug Page
http://www.tammyslug.com
·
Seek advertising from French restaurants and their suppliers.
·
Possible books sales such as: Slugs and Snails
(Minipets), Field Guide to the Slug, and Creepy
Crawly Cuisine: The Gourmet Guide to Edible Insects.
·
Possible sales of Turbo Snails to browse algae in fishtanks
·
Partnership with CyberSlug Adoption Center
·
E-commerce venture selling scarab jewelry
·
Possible advertisers among pet supply and fish supply stores,
bug jewelry manufacturers
·
Possible affiliate program with snail bait companies
·
Possible cross promotion with Conchologists of America
|
Threats
·
Chemical companies are producing more effective snail bait that
may destroy gastropod populations in our lifetime.
·
Large card sites such as Blue Mountain
(http://www.bluemountain.com) might want to take over the slug and mollusk
traffic and edge us out.
|
Obviously
this company has some real problems -- no effective revenue model -- but at
least they're looking at alternatives. This is what a SWOT analysis can do for
you, and may be the germ of an idea that will revolutionize the snail and slug
card business as we know it.
(To
those of you from a different culture, this example is a joke. Please don't
take it seriously, just an example of Yankee poor taste. :-) It helps lighten
up an otherwise dull subject.)
Mahanand
breaks new ground with ATM, Fresh Cafe
Saturday, October 29, 2005
Bosky Christopher
Saturday, October 29, 2005
Bosky Christopher
Maharashtra Rajya Sahakari Dudh Mahasangh Maryadit, better known
as Mahanand Dairy, has come up with the first-ever Any Time Milk outlet at
Gokuldham complex in Goregaon, a northern suburb of Mumbai. Two weeks after its
introduction, it is too early to predict the popularity of such an outlet.
Usually associated only with milk, the local milk co-operative plans to carry
out a makeover of the Mahanand brand with the launch of its very own 'Fresh
Cafe' coffee shop and eatery on New Year on the periphery of its dairy at
Goregaon. The outlet is located in a fast-developing area bordering the Western
Express Highway. R A Rajeev,Managing
Director, Mahanand Dairy, shared his views on its very own Any Time Milk
outlet and spelt out his plans for the makeover of the Mahanand brand, in an
exclusive interview with Bosky
Christopher of Food & Beverage News.
The Any Time Milk outlet sounds like an innovative concept. What has been the response since its inception?
The bulk vending system for milk is not a new one. It is already there in places like Delhi and Kolkata. So the concept of Any Time Milk is known. When we were thinking of alternatives to pouch packing of milk and reaching out to the consumers directly by eliminating the middlemen so that the problem of adulteration is also taken care of, we thought that the bulk vending system should be a good alternative. But when we studied the consumer behaviour in Delhi and Mumbai, we came up with a lot of differences. We were a little apprehensive of the fact that Mumbai consumers may not like to visit a milk booth for collecting milk. If we have the same system of inflexible timings for Mother Dairy bulk vending system as it happens in Delhi with two hours in the morning and two hours in the evening, Mumbai consumers may not like it. We decided that in order to be more consumer friendly we should adapt to the consumer behaviour of Mumbai where people coming from home and going back home is not a uniform pattern. Some of them leave very early in the morning and return home early. Some reach home very late. So we thought of making any time milk centre where, whenever you have time you can come and collect your milk. That may give the flexibility and consumer acceptability also to our bulk vending system. So we termed it as Mahanand ATM. Introduced on October 10, it is now picking up and has now reached a sale of 150 litres a day, which initially was around 80 litres. Gradually, the acceptability is increasing.
How does the system work?
Through this system, processed milk is transported and stored at chilled temperature at the outlet. The automated machine will deliver specific and accurate quantity of milk based on computerised programme.
Instances of milk adulteration have been plaguing supplies in the city of late. What initiatives are taken to rule out this possibility?
There will be no middlemen between the Mahanand Dairy and the consumers. The milk tanker would pour milk straight into the outlet, making any intervention impossible.
Are there any plans to open more such outlets?
The milk federation has already got offers for opening such outlets at Kurla, Dahisar, Mira Road and Bhayander. But we are studying the possibilities, as it also needs some investment. We want to select areas in the same direction so that our milk tankers do not have to make diversions.
While studying the consumer behaviour, we are also planning to introduce one or two near the slums shortly so that we can see the response better.
The price of milk has been kept at Rs 14 per litre, which is low in comparison with the normal cost of milk in Mumbai. So, is it not a loss making proposition?
It's not. The market price is Rs 15. We have reduced it to Rs 14. Through this system, we are cutting the cost of cold storage and there are no plastic pouches involved too as consumers have to come with their containers. So the cost reduced there has been rightly managed at the outlet. We will recover our costs.
What is the capacity of the outlet? Can the outlet be refilled promptly whenever required?
Though the outlet capacity is 1,000 litres, it is estimated that initially the consumption will be 500 litres, which will go up later. With the outlet being close to Mahanand's plant, the outlet can be refilled promptly whenever required.
It is a pilot project started on experimental basis. So, we are still watching consumer behaviour. Besides, we are selling a lot of milk products from that booth.
The experimental booth has been established at an investment of Rs 7 lakh. It provides milk from 5 am to 11 pm. If there is a demand we will extend the night timings. We are also getting feedback from consumers. For instance, providing containers for people going back home from railway stations or bus so that they need not bring their vessels to fetch milk. So, we are planning to stock containers which they can buy and use.
Usually associated only with milk, are you contemplating a makeover of the Mahanand brand?
We have firmed up our plans to inaugurate Fresh Cafe on the New Year. It will be a complete eatery centre, with a range of milk products, coffee, tea, pizzas, sandwiches, and will include an entertainment zone for children. The Fresh Cafe outlet will tap a growing retail market for eateries and cafes, besides serving as a platform to market a range of Mahanand products.
With a seating capacity of 60, the place would have waterfalls, fountains, and a children's play station. It would also have Any Time Money outlet. The children's entertainment area would include a computer with an animated package, which would transport the children into Mahanand's "World of milk".
The location is very strategic because it is right on the Western Express Highway. It adds to the overall beauty and environment of the dairy. It will also be a centre of attraction for people passing through the highway.
Mahanand has also plans to launch its very own brand of ice-cream in the future along with a Fresh Cafe range of flavoured milk and milk products.
What will set your very own coffee shop and eatery apart from the rest?
I hope that it stands out on its own. The concept is completely different here. The trend now is away from Pepsi and Coke. The trend is towards healthier products. Fresh Cafe will only have milk products. It will also set us apart from general restaurants. Anybody who is diabetic and people with cholesterol problem can also come here and have food. The emphasis will be more on the quality and health. The mainstay of this will be a milk bar where you can make milk shakes of your own choice. The idea is to enjoy eating while at the same time healthy entertainment for kids in good environment. It will be value for money and one can spend quality time.
Are there any plans to brand Fresh Café and sell it as a franchise?
The fully run and operated Fresh Cafe will seek franchises for private businesses to open other Fresh Cafes in the city, with each having the same features across the board.
Fresh Café is a concept where it is a fast food restaurant. The USP of which is 'Swadful Sehatful' - tasty and healthy. Everything will be made in-house. We have also developed special bread for the pizzas and Fresh Café is developed on the lines of McDonald's, Pizza Hut where it will be a branded shop and it can also have the potential to be developed into franchises to begin with in Mumbai and also nationally.
What is the volume handled by the state milk co-operative federation?
Sale of milk in a day in Mumbai is around 6.75 lakh litres a day. It keeps on fluctuating. We also have presence in Karnataka, Andhra Pradesh, Gujarat, Goa and some parts of Madhya Pradesh.
Any other projects in the pipeline?
We are planning the launch of tetrapacks, which will happen next month in Mumbai first, and other parts of the country gradually. We are bringing flavoured milk, lassi, chaas, skimmed milk and cow milk. With tetrapack coming in, it will be easier for us to expand our reach to all the other metros.
Will the ban on plastic affect you adversely?
If the ban on plastic is going to affect the whole sector, then we will also be affected uniformly. It will be a level-playing field for everybody. There should not be negative externality attached to that. There should not be any agency that is finding some loopholes somewhere and supplying milk at lesser price or in low material packing. If that is not there and the ban or rule is uniform for everybody then we don't mind following the rules.
What are the alternatives ahead of you?
There are alternatives available in the market. The market also has to develop and grow. At present milk is not being distributed through 100% cold chain and that is one of the disadvantages. The cold chain is broken during distribution and retailing, which is not good. So, if there is a better marketing system, better packing system - it is always welcome. I take it that way. Any crisis is an opportunity for the consumer, for the industry, for the society. So, I look at it as an opportunity.
Projects
Ongoing
Projects
TMRSDMM has started milk distribution through automatic bulk vending system to cater the need of middle class family with the name ATM (Any Time Milk) at Gokuldham.
Tetrapak Project
MRSDMM has planned to start marketing and distribution of long life milk & milk products in Tetrapak such as plain cow milk, skim milk and flavoured milk. Tetrapak milk & milk products shall be marketed throughout the country with well knitted marketing & distribution network.
Solar Project at Latur
At MRSDMM, the work of prestigious "Solar Project" is going on with the assistance of MNES, New Delhi and I.I.T., Mumbai. The project work is at advance stage of completion and after completion of this project, milk pasteurize shall be run without using fuel (furnace oil, Diesel etc.) which shall be proved as boon to Dairy Industry.
Computerization
Modernization of Mahanand dairy is future plan and as a part of it computerization is considered as a first step. Training is being given to staff.
Josh Milk on Railway Stations
Mahanand has introduced Josh Milk (Flavour Milk) on Railway platforms from 10th January 2006.
INSENTIVE DAIRY DEVELOPMENT PROJECT
This is 100% centrally financed scheme, which is planned to be implemented by Dudh Mahasangh App. Rs. 3.00 Crores would be available to the Backward Hill area district of Nandurbar, Nanded, Nagpur, Latur & Amravati District.
Conclusion
We joined as a part of implementation team for
ERP. We tried to design the work solutions to the employees of Mahanand to best of our knowledge. We learnt a
lot from actual shop floor work to what it takes to develop a product from
scratch in an engineering firm. We again would like to thank Mr. Mr. JADHAV for the support and
mentorship during the duration of
internship.
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