DECLARATION

I hereby declare that the Project Report entitled, Aanchal Dairy, written and submitted by me, under guidance of MR. R. K. Sharma is my original work. The empirical finding in the report is based on the data collected by myself. While preparing the report, Ive not copied from any source or other projects submitted for similar purpose.

RANVEER LINGWAL

UTTARAKHAND COOPERATIVE DAIRY FEDERATION LIMITED. ORGANIZATION STRUCTURE

AANCHAL MILK PLANT DAIRY DAIRY INDUSTRY IN INDIA INTRODUTION VISION MISSSION

BUTTER GENERAL INTRODUCTION PROCESS AND MANUFACTURING FLOWCHART NUTRITIONAL VALUE OF BUTTER

CURD GENERAL INTRODUCTION PROCESS AND MANUFACTURING FLOWCHART NUTRITIONAL VALUE OF CURD

MAJOR PLAYERS IN DAIRY INDUSTRY COMPARISION OF PRODUCTS COMPARISION OF PRICES RESEARCH METHODOLOGY CONCLUSION SUGGESTION

UTTARAKHAND COOPERATIVE DAIRY FEDERATION LIMITED.

Uttarakhand Cooperative Dairy Federation Limited is an umbrella body for all milk unions which function under it. Uttarakhand Cooperative Dairy Federation Limited headquarters is situated at Haldwani Nanital, Uttarakhand. Uttarakhand Cooperative Dairy Federation Limited is chaired by M.D. (Managing Director). Following are the list of milk unions which functions under U.C.D.F. Dehradun Milk Union Limited. Haridwar Milk Union Limited. Tehri Milk Union Limited. Garhwal (Srinagar) Milk Union Limited. Chamoli Milk Union Limited. Uttarkashi Milk Union Limited. Nanital Milk Union Limited. Udam Singh Nagar Milk Union Limited. Champawat Milk Union Limited. Pithrogarh Milk Union Limited. Almora Milk Union Limited.

Bageshwar Milk Union Limited.

ORGANIZATION STRUCTURE
Managing Director

Assistant Managing Director

Milk Union

Milk Union

Milk Union

General Manager Manager

Finance Manager

Production Manager

Procurement Manager

Marketing Manager Supervisors

Supervisors

Accountant

Clerk

Salesman Salesman

Chemist

Lab Assistant

AANCHAL MILK PLANT

Introduction
DehraDun Dugdh Utpadak Sahkari Sangh Limited has been established in the year 1965. To start this Sahkari Limited, New Zealand government had donated a sum of Rs10 lakh rupees to the Indian government through Colombo program. Mr. B. E Tall Byze (Agriculture and Science Minister) had started this sangh on 13 Feb. 1968. From 1981 to 1983, the dairy plant was closed due to the lack of financial support. In 1983, I.C.M.R.T. has been checked on the basis of prepared project report. On the basis of that project report, the government gave money for the reoperation of dairy plant on 26 Dec. 1984. The plant is located in Raipur road, 4 km away from the clock tower. About 290 villages are connected to this plant thus the average reception of milk is 10,450 Kg per day. The main products of this factory are Standard milk, Toned milk, Double Toned milk, Skimmed milk, Butter, Paneer, Cream, Curd, Flavored Milk, Matha (Salted), Cheese.

The milk is taken to the weighing tank and then to the dump tank weight through vat.

Chemist

This is followed by a chiller and through the raw milk tank, milk is taken to the pasteurizer and is distributed. Milk is distributed between cream separator, Butter churner, Paneer processor and Ghee kettle.

VISION

Development of infrastructure for procurement of milk in rural areas and offer the best remunerative prices

To meet customer satisfaction consistently by maintaining end product standard

To meet the growing needs of milk and bi-products for the masses

MISSION:

To achieve performance excellence by inspiring a dedicated workforce in an environment of organizational learning and mutual trust To help the rural poor people so as to improve the living of standard. To work for the development of rural peoples by providing easy loans, raw materials and good valve of their product in the market.

DAIRY
GENERAL INTRODUCTION

A Dairy is a place for handling milk and milk products. Technology refers to the application of scientific knowledge for practical purpose. Thus, Dairy technology may define as that branch of Dairy Science, which deals with the processing of milk and the manufacturing of milk products on an industrial scale.

In India, dairying has been practical as rural cottage industry since the remote past. Semi-commercial dairying started with the establishment of military dairy farms and cooperative milk unions throughout the country towards the end of 19th century. However, Market Milk Technology may be considered to have commenced in 1950 with the functioning of the Central Dairy of Aarey Colony and Milk Technology in 1956 with the establishment of Amul Dairy, (Anand Milk Union Limited).India has the largest livestock in the world and ranks high in milk production. India, with its status as the largest milk producer in the world, is on the verge of assuming an important position in the global dairy industry. Many international dairy companies are viewing India with an eye to tapping its vast, growing market for dairy products. Similarly, many Indian companies are now trying to acquire international scale, and would like to tap the other markets. The importance of Europe as a key exporter of dairy products is likely to diminish with the reduction in subsidies under the WTO regime. This is likely to provide India, which offers no subsidies and has competitive milk producing costs, with a chance to develop export markets for its dairy products. Indian companies should

tap the neighboring milk deficit regions in South East and East Asia to market their milk products. The organized dairy industry in India is estimated at INR 145 billion (USD 3 billion), and is expected to witness a CAGR of over 13% over the next four years, to reach a size of INR 240 billion (USD 5 billion) by 2012. India offers several attractive features to players

interested in coming to the country: Free regulatory regime, providing equal opportunities for domestic as well as foreign players. Huge scope of growth-organizes industry accounts for less than 15% of the milk produced in India. The rest of the milk is either consumed at farm level, or is sold fresh, non-pasteurized milk through unorganized channels. The share of organized industry is expected to rise rapidly especially in the urban regions. Large growth expected in consumption of packaged dairy products due to several demographic factors, including increased affordability, increased number of nuclear exposure families to and working dairy women, and as rising as Western products well

packaged dairy products such as yoghurt and UHF milk.

Some of the major international dairy companies established operations in India include Nestle, Unilever (through Hindustan Lever Limited) Britannia and Nutrica and now Reliance has also entered into this growing market. India being the largest producer of milk, average consumption is very low as compare to the other European countries, where average consumption in 300ml per head day as compared to 125ml in India. India being the largest producer of milk has a large potential of dairy farm.

BUTTER
General introduction
The word butter derives (via Germanic languages) from the Latin butyrum, which is borrowed from the Greek boutyron. This may have been a construction meaning "cow-cheese" (bous "ox, cow" + tyros "cheese"), or the word may have been borrowed from another language, possibly Scythian. The root word persists in the name butyric acid, a compound found in rancid butter and

dairy products such as Parmesan cheese. (Another possibility may be an extended derivation from Sanskrit bhutari, meaning "the enemy of evil spirits".) Butter shall be understood to mean a food product which is made exclusively from milk or cream, or both with or common salt and with or without additional colorings matter, and containing not less than 80% by weight of milk fat. Butter with a firm waxy body has an attractive appearance has granules that are closely knit, cuts clean when sliced, and has good spreadability, the temperature of butter at the time of grading is important in determine the true characteristic of body and should be between 45o f and 50of. Butter is a mixture of various triglycerides of different melting points and appears as fat globule and free fat. In both forms, part of the fat is crystalline and part liquid. Some fats are solid at temperature up to 100 0f or even higher. Others are still liquid at a temperature far below the freezing point. Butter, at the temperature at which it is usually handled is always a mixture of crystallized and liquid fat. The variations in the composition of milk fat thus have great influence upon the body and spreadability of butter. In the summer when milk fat

contains more liquid or soft fat. Butter tends to be weak and leaky. In the winter when the milk fat contains more solid fat, between crystalline and liquid fat particles depends upon the compositions of the milk fat butter. Close attention needs to be given to tempering of cream, temperature o churning washing and working of butter as the seasons of the year change . This is important in maintain a uniform firm, waxy body possessing good spreadibility.Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying. Butter consists of butterfat, water and milk proteins. Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts

to a thin liquid consistency at 3235 C (9095 F). The density of butter is 911 kg/m3 (56.9 lb/ft3). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the commonly manipulated with food buttercontrolled cream contain animals' feed and is

colorings in the commercial manufacturing process, most commonly annatto or carotene. Commercial making is a carefully milk and operation.Unhomogenized

butterfat in microscopic globules. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules. In the finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats. Churning cream into butter using a hand held mixer

Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called buttermilkalthough the buttermilk most common today is instead directly fermented skimmed milk. The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called scotch hands. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets.

COMPOSTITION

Commercial butter is about 80% butterfat and 15% water; traditionally made butter may have as little as 65% fat and 30% water. Butterfat consists of many moderatesized, saturated hydrocarbon chain fatty acids. It is a triglyceride, an ester derived from glycerol and three fatty acid groups. Butter becomes rancid when these chains break down into smaller components, like butyric acid and diacetyl.The density of butter is 0.911 g/cm3 (527 oz/in3), about the same as ice. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product. Today, cultured butter is usually made is from pasteurized by the cream whose of fermentation produced introduction

Lactococcus and Leuconostoc bacteria. Another method for producing cultured butter, developed in the early 1970s, is to produce butter from fresh cream and then incorporate bacterial cultures and lactic acid.

Using this method, the cultured butter flavor grows as the butter is aged in cold storage. For manufacturers, this method is more efficient since aging the cream used to make butter takes significantly more space than simply storing the finished butter product. A method to make an artificial simulation of cultured butter is to add lactic acid and flavor compounds directly to the fresh-cream butter; while this more efficient process is claimed to simulate the taste of cultured butter, the product produced is not cultured but is instead flavored. When heated, butter quickly melts into a thin liquid. Dairy products are often pasteurized during production to kill pathogenic bacteria and other microbes. Butter made from pasteurized fresh cream is called sweet cream butter. Production of sweet cream butter first became common in the 19th century, with the development of refrigeration and the mechanical cream separator. Butter made from fresh or cultured unpasteurized cream is called raw cream butter. Raw cream butter has a "cleaner" cream flavor, without the cooked-milk notes that pasteurization introduces. Throughout Continental Europe, cultured butter is

preferred, while sweet cream butter dominates in the United States and the United Kingdom. Therefore,

cultured butter is sometimes labeled European-style butter in the United States. Commercial raw cream butter is virtually unheard-of in the United States. Raw cream butter is generally only found made at home by consumers who have purchased raw whole milk directly from dairy farmers, skimmed the cream themselves, and made butter with it. It is rare in Europe as well. Several spread able butters have been developed; these remain softer at colder temperatures and are therefore easier to use directly out of refrigeration. Some modify the makeup of the of butter's the cattle's fat through and to chemical some be by manipulation of the finished product, some through manipulation butter, feed, incorporating vegetable oils into the butter. Whipped another product designed more spreadable, is aerated via the incorporation of nitrogen gasnormal air is not used, because doing so would encourage oxidation and rancidity. Clarified butter is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its melting point and then allowing it to cool off; after settling, the remaining components separate by density. At the top, whey proteins form a skin which is removed, and the

resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom. Ghee is clarified butter which is brought to higher temperatures of around 120 C (250 F) once the water has cooked off, allowing the milk solids to brown. This Managing Director process flavors the ghee, and also produces antioxidants which help protect it and longer rancidity. Because of Milk cream from separated this, ghee can keep for six to eight months under normal conditions.
Raw cream

Raw skim milk

Pasterized milk

Pasterized cream

Butter crystallized

Butter Granules

Raw Butter

Butter milk

Manufacturing flow Chart

FINISHED BUTTER

Processing,Packaging

Aging

churning

Dairying

Working &stirring

Ripening
Some times, cultures are added to ferment milk sugars to lactic acid and desirable flavor and aroma characteristic for cultured butter. This is more common in European butters.

Aging
Cream is held at cool temperature to crystallize the butterfat globules, ensuring proper churning and texture of the butter. In the aging tank, the cream is subjected to a program of controlled cooling designed to give the fat the required crystalline structure. As a rule aging take place 12 15 hours. From the aging tank, the cream is pumped to the churn or continuous buttermilk via a plate beat exchanger which brings it to the requisite temperature.

Churning
Cream is agitated, and eventually butter granules form , growl larger, and coalesce in the end , there are twp

phases left a semisolid mass of butter, and the liquid left over, which is butter milk.

Draining and Washing Thus cream is split into two fraction butter grains and buttermilk. In traditional churning the machine stops when the grains have reached a certain size , whereupon the buttermilk is drained off with the continuous butter maker the draining of buttermilk is also continuous. After draining, the butter is worked to a continuous fat phase containing a finely dispersed water phase. It used to be common practice to wash the butter after churning to remove any residual buttermilk and milk solids but this is really done today. This washing process would ensure that all the butter milk is washed out of the butter. Other wise the butter would not keep and go rancid.

Salting and Working Salt is used to improve the flavors and the shelf-life , as it act as a preservative further , the butter is worked to improve the consistency.

Packaging and Storing The butter is finally patted into shape and then wrapped in waxed paper and then stored in a cool place. As it cool, the butterfat crystallized and the butter becomes firm, Whipped butter, made by whipping air or nitrogen gas into soft butter, is intended to spread more easily at refrigerator temperature.

Nutritional Valve of Butter

Energy Carbohydrates Fat saturated

2,999 kJ (717 kcal) 0g 81 g 51 g

monounsaturated 21 g polyunsaturated Protein 3g 1g

Vitamin A equiv. 684 g (76%)

Vitamin D Vitamin E Cholesterol 60 IU (15%) 2.32 mg (15%) 215 mg

Comparative properties of common cooking fats (per 100g)

Total Saturated Monounsaturated Polyunsaturated Fat Vegetable Shortening 71g Fat 23g Fat 8g 20g 23g 73g 45g 21g Fat 37g 66g 58g 11g 11g 3g

Protein

(hydrogenated) Sunflower oil Soybean oil Olive oil Lard Butter

0g 0g 0g 0g 0g 1g

100g 10g 100g 16g 100g 14g 100g 39g 81g 51g

CURD
GENERAL INTRODUCTION Curd is a dairy product obtained by curdling

(coagulating) milk with rennet or an edible substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). Milk that has been left to sour (raw milk alone or pasteurized milk with added

lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The rest, which contains only whey proteins, is the whey. In cow's milk, 80% of the proteins are caseins. Curd products vary by region and include cottage cheese, quark (both curdled by bacteria and sometimes also rennet) and paneer (curdled with lemon juice). The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used (e.g., bean curds lemon curdor curdled eggs). In Asia curds are essentially a vegetarian preparation using yeast ferment the milk. In the Indian subcontinent, buffalo milk is used for curd due to its higher fat content making a thicker curd. The quality of curds depends on the starter used. The time taken to curdle also varies with the seasons taking less than 6 hours in hot weather and up to 16 hours in cold weather. In the industry, an optimal temperature of 43 C for 46 hours is used for preparation. In India, the word curd is frequently used to mean yoghurt. In South India, it is common practice to finish any meal with curd or buttermilk. In Sweden, curds is a major ingredient of the traditional baked cheesecakes

Ostkaka (with egg, flour, almonds), which is eaten with jam and cream. Curd is a rich source of calcium, riboflavin, readily digestive proteins, and ideal for sensitive digestive system.

PROCESS OF MAKING CURD

During the process of making curd bacteria converts milk into curd and predigests milk protein. These bacteria then inhibit the growth of hosteller illness causing bacteria inside intestinal tract and promote beneficial bacteria needed for digestion. These friendly bacteria facilitate the adsorption of minerals and aid in the synthesis of vitamins of B group. Buttermilk which has same nutritive and curative valve as curd, is

prepared by churning curd and adding some water, removing the fat in the form of butter. Curd is produced by the controlled fermentation of milk by two species bacteria (Lactobacillus and Streptococcus). The sugar in the milk called ( lactose) is fermented to acid (lactic acid) and it is this that cause the characteristic curd to form. The acid also restricts the growth of food poisoning bacteria and some spoilage bacteria, so, whereas milk is potential source of food poisoning and only has a shelf life of a few days. Curd is safer and can be kept for up to ten days under proper storage conditions. For making curd Culture is needed

MANUFACTUING FLOW CHART

Raw Milk

Pasterization

Cool Milk Add Starter cultures

Holding

Cooling Packaging

MAJOR PLAYERS IN DAIRY INDUSTRY

There are so many brands are available in the dairy industry in Dehradun. Some of the major players in Dairy Industry are as follows:-

1.AANCHAL

1.DAIRY INDIA

2.PARAS

3.PARAM

4.RELIANCE

5.GOPALJI

AANCHAL MILK

The main products of Aanchal Milk plant are as follows: Milk Standard Toned Double Toned Skimmed Flavored Milk Butter Salted Ordinary

Mathaa Salted Ordinary Curd Ghee Paneer Cream Cheese

Dehradun Dairy Production Cooperative Union Ltd. PRICE LIST OF MILK & MILK PRODUCTS
S.No. 1. 2. 3. 4. 5. 6. 7. Name of milk & its product Standard Milk Toned Milk Double toned milk Skimmed Milk Butter Salted Butter Ordinary Ghee Mode of packing 500 ml 500 ml 500 ml 500 ml 100 gm 500 gm 500 ml Agent Rates (in Rs.) 28 /-Lit 24/- Lit 22/- Lit 17/- Lit 205/- Kg 185/- Kg 250/- Lit Consumer Rates (in Rs.) 30/-Lit 26/-Lit 24/-Lit 20/-Lit 220/- Kg 200/- Kg 270/-Lit

8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

Ghee Ghee Ghee Paneer Curd Curd Curd Curd Cream Yoghurt Mathaa Ordinary Mathaa Salted Flavored Milk

15 Lit. Tin 200 ml Jar 500 ml Jar 100/500gm 400 gm 200 gm 100 gm Loose in Kg Loose in Kg 100 gm 500ml 200 ml 200 ml

3900/- Tin 56/- Jar 140/- Jar 150/- Kg 18/- Cup 11/- Cup 6/- Cup 40/- Kg 140/- Kg 8/- Cup 12/- Lit 6/6/-

4000/- Tin 60/- Jar 150/- Jar 160/- Kg 20/- Cup 13/- Cup 7/- Cup

150/- Kg 10/- Cup 14/-Lit 7/7/-

GOPALJI MILK
The main products of this company and prices are:-

Milk Full Cream Standard Toned Double Toned Skimmed

Agent Price (in Rs.) 29.5/-Lit 24/-Lit 21/-Lit 21/-Lit 19/-Lit

Consumer Price (in Rs.) 31/-Lit 26/-Lit 26/-Lit 26/-Lit 24/-Lit

Milk Products Ghee Butter Mathaa

Curd

Agent Price (in Rs.) 315/-Kg 24/-100gm 14/-Lit 12/-250gm

Consumer Price (in Rs.) 330/Kg 25/-100gm 16/-Lit 13/-250gm

PARAS MILK

The product offered by Paras Milk are:-

Milk Full cream Standard Toned Double Toned Skimmed

Agent Price (in Rs.) Consumer Price (in Rs.) 29/-Lit 24/-Lit 21/-Lit 21/-Lit 19/-Lit 32/-Lit 26/-Lit 26/-Lit 26/-Lit 24/-Lit

Milk Product Ghee

Curd

Agent Price (in Rs.) Consumer Price (in Rs.) 315/-Kg 12/-250gm 24/-100gm 14/-Lit 330/-Kg 13/-250gm 25/-100gm 16/-Lit

Butter Mathaa

RELIANCE MILK

Some of the products of Reliance Milk are as follows:-

Milk Full Cream Standard Toned Double toned

Agent Price (in Rs.) 31/-Lit 24/-Lit 21/-Lit 23/-Lit

Consumer Price (in Rs.) 32/-Lit 26/-Lit 26/-Lit 26/-Lit

Milk Products

Agent Price (in Rs.)

Consumer Price (in Rs.)

Ghee
Curd

315/-Kg 14/-250gm

330/-Kg 15/-250gm

Dairy India Milk

The main products of Dairy India & its prices are mentioned below:Milk Full Cream Standard Toned Double toned Skimmed Agent Price (in Rs.) 29.5/-Lit 24/-Lit 21/-Lit 21/-Lit 19/-Lit Consumer Price (in Rs.) 32/-Lit 26/-Lit 26/-Lit 26/-Lit 24/-Lit

PARAM MILK

Products of Param Milk & its prices are:-

MILK Full Cream Standard Toned Double Toned Skimmed

Agent Rates (in Rs.) 29.5/-Lit 24/-Lit 21/-Lit 21/-Lit 19/-Lit

Consumer Rates (in Rs.) 32/-Lit 26/-Lit 26/-Lit 26/-Lit 24/-Lit

Milk Products Ghee Butter Mathaa Curd

Agent Price (in Rs.) 315/-Kg 24 /-100gm 14/-Lit 12/-250gm

Consumer Price (in Rs.) 330/-Kg 25/-100gm 16/-Lit 13/-250gm

Comparison of Products offered by different brands.

Brand Name Full Cream Aanchal Dairy India Gopal ji Param

Types of Milk
Standard Tone Double d toned Skim med Ghee

Milk Product
Curd Butter Mathaa Cream Cheese

N Y Y Y

Y Y Y Y

Y Y Y Y

Y Y Y Y

Y Y Y Y

Y N Y Y

Y N Y Y

Y N Y Y

Y N Y Y

Y N Y Y

Y N N N

Paras Reliance

Y Y

Y Y

Y Y

Y Y

Y N

Y Y

Y Y

Y Y

Y Y

Y Y

N N

Prices of Different Brands

PRODUCTS

BRAND NAMES & ITS PRICES (In Rs.) Aanchal Dairy India GopalJi Paras Param Reliance

Full Cream Standard Toned Double Toned

X 30/-Lit 26/-Lit 24/-Lit

32/-Lit 26/-Lit 26/-Lit 26/-Lit

31/-Lit 26/-Lit 26/-Lit 26/-Lit

32/-Lit 26/-Lit 26/-Lit 26/-Lit

32/-Lit 26/-Lit 26/-Lit 26/-Lit

32/-Lit 26/-Lit 26/-Lit 26/-Lit

Skimmed Ghee Curd Butter Cream Mathaa

20/-Lit

24/-Lit

24/-Lit 330/-Kg 13/250gm 25/100gm X 16/Lit

24/-Lit 330/-Kg 13/250gm 25/100gm X 16/Lit

24/-Lit 330/-Kg 13/250gm 25/100gm X 16/Lit

X 330/-Kg 14/250gm X X X

270/-Kg 330/-Kg 13/200gm 25/13/250gm 25/-

100gm 100gm 140/-Kg X 14/-Lit 16/Lit

RESEARCH METHODOLOGY

Research Objective 1. To study about various types of Milk & Milk Products. 2. To study the reasons behind the success of Dairy Industry in India. 3. To study about the structure & regulatory body of dairy industry in India.

Research Design

Descriptive research design is used to find out which product is giving maximum advantage to consumers.

Data Collection design For the purpose of data collection primary sources like Observation Method, Survey Method & data from company record has been used. Analysis Dairy products are market driven and for a market driven product its designing, pricing, distribution & promotion assume critical importance. The most important determinant of the success of any product is consumer satisfaction dairy product needs to optimize consumer satisfaction along with cost minimization in the deregulated market.

CONCLUSION

After the entire analysis of survey and questionnaires, we find that 55% of the respondents said that they are satisfied with the quality & prices of the Aanchal Dairy. And other 25%, respondents believe that the services of the Aanchal Dairy is not good as compared to other competitors. 20% people are not satisfied with the packaging of the products.

a) Rely totally on the quality & prices b) Rely totally on the services 10% c) Rely totally on the packaging .

55% 35%

SUGGESTION

There are few things that I would advise to Aanchal Milk Plant are as follows: They should introduce new machinery into the plant so that they can increase Packing of milk. Rates are quite higher than other brands price. Rates should be revised. Measures should be taken so that consumer could know about the product, for that purpose they should organize camps where people do not know much about the brand. The supply of the product should be on time; there should be flexibility for the retailers to purchase more or less according to their requirements. Packaging should be such that it can attract the consumer attention. In many areas people even dont know about Aanchal milk; promotion programme should be made in those areas.

BIBLIOGRAPHY
Books Kothari C.R.-1995, Research Methodology, 2nd ed. Wishwa prakashan. Kumar Ranjit-1995, Research Methodology, 2nd ed. Sage publication. Outlines of Dairy Technology by Sukumar De.

Websites www.ask.com

www.wikipedia.com