INTRODUCTION

Every day, Aavin purchases 233 lakh litres milk, making it the third largest
buyer of milk among india’s daily cooperatives. The milk acquired by co-operative is used to
manufacture a variety of value-added milk products that they sell under “Aavin” brand.

Aavin Salem was started in 1978 and started processing milk in

1984. Salem Aavin has grown to become one of the largest producers of milk
and milk products in the world . It has FSSAI and BSI permits, as well as
certificates such as AGMARK and HALAL for its products. The profits from
the sale of milk and milk products are immediately transferred. The profits from
the sale of milk and milk products are immediately transferred based on the
quantity and quality of milk produced by the milk producers, the milk value is
later transferred to milk farmers’bank debts.

Every morning and evening throughout the year, the milk producers
cooperative societies get milk from contributors.

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 SCOP OF THE STUDY

 This study aims at generating the practical awareness about the management functions
of the company Aavin Diary Products Ltd,
 This training helps to make a comparison between the class room learning with the
actual circumstances in on organization
 Organization struture and management of departement og various departement of
safe power are taken for the purpose of study . Sufficient attempt has been taken to
cover all the Fcts of this organization and to understant the complex of factor are
functioning within the organization
 It encompasses the enter functional of the organization which include the natuer of the
business it is involved in, the current compettion scenario, the departmental
segregation created foe the implementation of plans and procedures ect.
 Organization struture and managemant attempte hasbeem taken to cover all the facts
of this organization and to understand the complex of factors that are functioning
whithin the organizathion .

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 OBJECTIVE OF THE STUDY

 To study the whole function of the Avin Diary Products Ltd

 To study and analyess the customer Ideas, Opening and practices of purchasing milk
 To studty in much beneficial to milk products producing companies.
 To study has a scope to find out the level of satifaction od the consumers of untapped
areas which creats new market segmentation in the marketing filed .
 To study the overall organization structure.
 To know about the function of various department
 To gain knowledge about the HR department and about recruitment procedure of the
company

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PROCESSING UNIT:

Milk processing plant means a place, premises, or establishment where

milk or milk products are collected, handled, processed, stored, bottled, pasteurized,
aseptically processed, bottled, or prepared for distribution, except an establishment that
merely receives the processed milk products and serves them or sells them at retail.

The construction of a new fluid milk processing plant to serve customers in

either of the relevant geographic markets is very unlikely because of the high costs of
building a fluid milk processing plant especially as fluid milk consumption continues to
decline.

Food processing plant means a commercial operation that manufactures,

packages, labels or stores food for human consumption and does not provide food directly to
a consumer.

Dairy processing stages. The raw milk container truck, having passed the
preliminary analytical test, proceeds to whole milk intake bays and the milk hoses are
connected up by the driver. The milk is pumped into bulk storage tanks called milk silos.

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 RAW MILK RECEPTION

The Raw Milk Reception dock (RMRD) is the primary in take point of liquid milk
entry in dairies/chilling centers. It is specifically meant for the reception of milk brought in
cans from village milk collection centers located over a wide area. It is different from the
bulk milk collection systems, which are also in operation in these dairies. The collection
process starts from the village milk collection centers, groups of which are assigned to
distinct milk truck routes.

The can of individual village milk collection centers from many such routes are
unloaded at the RMRD, after which their milk is weight & tested separately to issues a milk
receipt statement according to the measured parameters during the daily shift.

Raw milk from the society are transported by the containers.

And check the quality of the milk and smell of the milk.
Then milk weight is calculated.
Covert the milk from kilogram to litres.
Milk can washing is process in three units
Though the hot water at 65°c.
Though the soda water at 65°c.

Then through the normal water.

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There the empty can is again transports.
The raw milk is passed to raw milk silo to cool/chill the milk 5° c(in
100000litre silo)

Chill it and then it process

There are types of cows milk is collected.
Nattu
Sindhu
Jerssy

Raw milk fat for cow is,

Minimum – 3.6
Maximum – 4.3
Raw milk fat for buffalo is,
Minimum – 4.1
Maximum – 5.2
MILK PROCESSING SECTION

The milk id brought from the society , BBMC , chillers etc to the plant where milk
is cooled and stored at 4 degrees*c . The milk is then tested for fat and SNF. The milk
undergoes pasteurization and homogenized or cream separated . The pasteurization occurs at
72°c for 15 seconds.

MILK
Water
Fat
SNF( solid non fat )
Protiens
CONVENTIONAL METHOD
Total solids = fat +SNF

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THE PROCESSED MILK IS STANDARDIZED BASED ON THE REQIREMENT

Standardized milk :
FAT : 4.5% SNF :8.5%

Full cream milk :

FAT : 6.0% SNF : 9.0%
THE STANDARDIZATION PROCESS INCLUDES

Homogenizer

Cream separator

HOMOGENIZER : (20000 lit/hr)

In raw milk , the diameter of fat globules ranges from 1 to 15 microns. The fat
has a specific gravity of 0.87. the fat globules are broken down into smaller ones less than
two microns in diameter by homogenization. Maintaining a temperature around 70°c will
result in satisfactory homogenization.

The pumps in the homogenizer and it intakes milk and pushes the milk at a high
speed in a small area allowing the fat molecules to spread equally through the milk in the
needed requirement. This process is used for fat distribution in milk . The milk is
homogenized at 40-45°c and homogenization efficiency must be maintained at 80-85%

Separated into standardized milk and full cream milk.

Transported to the silo, the silo stored the milk at 4°c to 6°c.

Pre pack and stored at the temp3°c to 5°c.

The raw milk is heats from 10°c to 85°c to kill the unknown bacteria.

Again chill the milk at 5°c to kill the microorganism present.

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Then mix the fat and milk.

CREAM SEPERATOR : (20000 lit/hr)

Milk cream separator is a device used to separate cream from whole milk, dividing
the milk into skim milk and cream. Cream and skim milk have dissimilar densities, and
therefore under the impact of gravity, they tend to get separated. This process is used to
remove cream from milk at 40-50°c using 5400rpm. The separated cream is also pasteurized
before further usages.

The cream separated machine contain 130 plates inside.

Raw milk is directly taken and heated at 70°c .

While the milk passed in the machine it separate the milk into two , which is cream milk and
skimmed milk.

Cream milk is used for a butter production which stores at (-20°c).

And the butter is used for ghee production.

Skimmed milk is transported into the silo.

And it is used for powder plant for milk powder production.

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 MILK PASTEURIZATION

Milk pasteurization consist of 4 section

1. Regeneration section

The chilled milk first enters the regeneration section and the temperature of the
milk raised to 40°c. In the section the raw milk is being heated by the outgoing
pasteurization milk.

2. Heating section

The milk is delivered to the heating area immediately after the regeneration
section , where the temperature is 72.4°c. The milk is transferred to the holding portion.

3. Holding section

The milk enters the holding portion where the optimum holding time is 15
seconds. Milk is passed through a pipe and flow is arranged so that the temperature is
maintained at 72°c . The temperature of the milk is decreased to 40°c in the regeneration
stage. As a result , the milk is cooled before proceeding to the cooling step.

4. Cooling section

The milk is delivered to cooling area where the temperature is gradually dropped
from 24°c to 5°c.

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 BUTTER SECTION

Cream; storage tanks for 3 hours at 10° Cutter churner; butter storage at 16 deg c for
ripening

Packaging and storage in -21° C; Storage at room temperature Grading;

Marketing with the use of a butter churn or continuous better manufacturing machine ,
pasteurized cram at 80.2% from cream storage tanks is obtained for butter preparation.
The butter collected is either converted into ghee or sold in G or 20 kg bulk packs.
The cream milk is transported to the butter churn.
The butter churn which contains the capacity of 5000 lits as per the batch.
The cream is passed and grained in the machine.
Then it will transfer to the CBM butter machine (continuous butter machine).
Then the cream is converted into the butter and produced from the machine.
The remaining water is come as a buttermilk.
For 2500 liter of cream is produce 2200 kilo of butter.

COMPOSITION
Fat - 80.2%
Moisture not less than 16.3% having it between the range of 16.3% - 20%
salt- 2.5
SNF of -1.0%
Fat concentrate → Obtained by churning cream → Fat into compact mass
→Butter.

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 GHEE SECTION

For 81-83 percent fat , the butter is placed into a melting fat with a
capacity of 1000 L. Melting is accomplished by running hot water through the tank.
Butter is melted to a temperature of 80 – 90 deg C and transformed to butter oil. By
steaming the edges of the tank, it can be heated to 105°-110°C and let to stand to stand
for hour to achieve a gold brown colour at 40°C, it requirement
Where the boiler contain coil which will be passed were the hot water is flowing.
And it is passed to the kettle and heated at 110°C.
And it passed to the settled tank.
Let cool it in the classifier and passed to another settle tank.
The clarifiers capacity is 2000 litre.
Then fill the ghee in the bottle at 45°C.
Then it is packed and sealed.

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WEIGHT JAR PER MIN JAR PER HOUR
200 ML 30 1800
500 ML 25 1500
1000 ML 40 2400

RUPEES :
200 ml - RS.130
500 ml - RS.290
1000 ml - RS. 580
5 liter - RS. 2900
15 kg ton - RS. 9680

ITEMS NET WEIGHT WITHOUT CAP WITH CAP

5 lit 4550 4672 4706
1 lit 910 954 966
½ lit 455 485 496
200 ml 182 199 206

NEW PRIZE :
Butter milk ( 150 ml ) - RS. 7
Curd (200G) - RS. 15
Curd (500G) - RS .35
Ghee 1LIT JAR - RS.580
Ghee 500 ML JAR - RS.290
Ghee 200 ML JAR - RS.130
Ghee 5 LIT JAR - RS2900
Ghee 15 KG TIN - RS. 9680

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 PANEER SECTION

PANEER PREPARATION :
Milk is boiled at 85° C to 90° C in the boiling tank.

And it is transferred into big pan.

0.4% of GDL (glucono delta lactone or gluconlatone) is diluted in 85°C hot water for 5 to 6
mins.

And add the GDL water into the big pan which contains the milk.

Leave it for 10 mins till the milk is convert into the curdling.

And it is stired for 20 mins.

And the coagulation takes place.

Take out the curdled milk and put it into the smell trays which is compressed for 15 mins at
2.5 kg pressure.

After that kept the tray in the 4°C chill water for 1 hour to improve the texture.

Then it is get sliced and go for packaging.

And ready to the distribution.

200g of paneer – RS.85

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 CURD SECTION

Skimmed milk heated at 92° C .

Again bring back the milk to 40° C to add the culture.
Culture is added to outlet milk at 40 - 45° C stirring for 15 mins.
Here the culture used is citric acid powder which is from the lemon juice.
Then filled it in the cups and packets.
Incubation 4hrs in the incubation room when the acidity is 0.65.
And after that process kept it into the deep freezer for 8hrs.
When the acidity reach 0.70 to 0.84 , the curd is ready for the distribution.
SNF-3.0% FAT-9% in the curd.
Its validity is only for 10 days.

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 BUTTER MILK

Storage tanks for cream for 3 hours at 10 deg C ; buttermilk is kept in tanks;
Enhancing the flavor.

The culture is mixed with the milk and left overnight to curdle. Curd is
mixed with 4deg C refrigerated water.

THE INCREDIENT IS USED FOR BUTTER MILK ARE

Ginger
Green chilli
Mint
Coriander
Salt
Are added for taste and further to packaging.

Packaging
Keep at room temperature and use it for marketing and it is ready to the distribution.

IN SHORT
Culture is directly added to milk and left over night for curding procees→4°C chilled
water is added to curd → addition of flavor →packaging.

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 SWEET SECTION

Variety of sweets are there some are,

Milk khoa

Mysorepak

Ghee mysorepak

Badham milk cake

Carrot mysore pak

Soan papdi

Badam milk powder

MILK KHOA

Milk -160 liter is boiled at 65°C.

Sugar -14 -15 kg.
Adding of sugar when the temperature is 40°C.
After 3 and 1/2 hours 40 kg khvoa is obtained.
50 g packet - Rs . 25
250 g packet – Rs . 130

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GHEE MYSORE PAK

Gram flour – 1300 kg

Ghee – 4 liter
Sugar – 5 kg
Elaichi powder – 4 kg

BADAM POWDER

Elaichi

Badam

Milk powder

Sugar – 225 – 230 g

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 ASEPTIC PACKAGING STATION

PACKINGING
In pasteurized toned milk , the flavours are added 8° C and homogenization for 65°C ,
250 bar pressure.

Sterilization / UHT treatment 137° C for 4 seconds.

Holding at 37°C sterile packaging.

Packing thickness is 7 layers , and the last layer sis made up of sliver which helps to prevent
the contamination from the microorganisms.

Without opening the packets it can be stored for 180 days the expire is after 6 months , once
opened should be used otherwise it will be spoiled.

Storage / distribution.

Fat – 3.0 %

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 DIFFERENT VARIETY OF MILK FLAVOURS

There are eleven varieties of milk shakes is available, They are,

Pista
Strawberry
Chocolate
Badham
Cardamom
Vanilla
Apple
Mango
Mango delite
Butter milk

Carrot
juices

SNF – 8.5 %

UHT Milk fat – 4.5%

Exports UHT milk fat -3.3%

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APS TEST

Check the batch nos.,D.O.P.,Volume.

SNF%,FAT%,Acidity%.,ph-6.40 to6.60

Alcohol NO 85% minimum.

AflotoxinM1level –Below 250

PPT for export ,MBRT,Adulteration is negative.

Physical testl: colour,flavor,organo leptic test.

Temperature-Below 4°C.

APS TRANSPORTTION:

An international license is get approved.

So they are exporting the products over 4 other countries.They are ,

Singapore

Malaysia

Dubai

Qatar

One lack litres is exported from the ship from Chennai.

It takes one month to transport to Singapore, from that here 10 packets are taken from the
sample which we test the sample for two months once.

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 SACHET PACKING SECTION

NUTRIENTS OF MILK:

Cream milk per 100ml:

Fat - 6.0gm

Proteins - 3.4gm

Carbohydrates -4.9gm

Minerals -740mgms

Energy level -90.0Kcal

STANDARD MILK PER 100ML

Fat -4.5gm

Proteins -3.2gm

Carbohydrates -4.6gm

Minerals -698gm

Energy levels -74Kcal

The packed milk are kept in the deep freezer(blast freezer)room it is until the distribution.

The milk in storage are transported to the local areas and towns through the containers and
the truck for the future purposes. The milk cover can be reused.

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 COMPRESSOR SECTION

Here are two types of pressure receiver is used

Low pressure receiver

High pressure receiver

In low pressure receiver, four pumps using to pump the ammonia and it is pumped at -5®C.

And it send it to the IBT (Ice bank tank)at 71.4pressure.

This process is at 3.5 KG/CM

This contains 50000 liters of water were all are maintained at the same temperature.

CIBT tank contains special and vertical pipe to its full length .

Ammonia is absorbs heat and converts to vapour and come out.

The temperature of vapour is depends on the temperature of the water inside.

It is to chill the water and send to the silo 4°C. then it send to the compressor for the
pasteurization or evaporation where the milk is raised in temperature by allowing the milk
into the chamber through pipe where it is surrounded by the steam so its temperature is
measured.

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 ETP(EFFLUENT TREATMENT PLANT)

For 1 liter of milk 1.62 liter of water is used.

Waste water is exit in the from of floating sledge.

It goes to the bar screen and sump storage.

Then it goes to the FRU(fat removal unit)

15 mins once the fat removal is takes place in the tank.

The clarifier mostly for recycle in two ways which is PSF ( pressure standard filter) and ACF
(activator carbon filter)

In PSF and ACF they should maintain chlorine level below 600.

Also maintain,

BOD ( biological oxygen department) – intake is 2000 which I reduce into below 30.

COD ( chemical oxygen department ) – intake is 4000 which is reduce into below 25.

TDS ( total dissolved solids) – intake is 2000 which Is reduce into below 30.

PSF and ACF process is continues until BOD , COD , TDS reach its certain range.

Finally recycled water is used in the agriculture filed.

Per day 5 lakhs liters of water is recycled and used for agriculture purpose.

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 SUGGESTIONS

 Company should showcase its product in vehicle fairs

 Company should tie up with various nationalized public and private transport
companies to improve sales
 There must be interaction between employees pften which may be officially or
informal
 Employer should ensure the cooperation and unity among the employees in the
organization
 Social media marketing should be used for generating awareness. Like putting up
imformation on heavy forums, Facebook pages.

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 CONCLUSION

I think for the same, wish them suceess in all their endeavors. During the traning I go to
now various aspects of the training and development such as the how it help to get a insight
into the strong and weak area of the employees in term of the roles, activities, qualities
impact on others etcs

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