INTRODUCTION

Milk is nutrient rich food that provides a large number of nutrients relative to the calories
consumed milk is delicious as a beverage and can be used as a base or other drink such as hot
chocolate

The milk of domesticated animals is also an important food source for humans. Most milk
consumed in western counties in from cows; other important sources includes sheep, goats,
water buffalo, and camels. Milk is essentially an emulsion of fat and protein in water, along
with dissolved sugar, minerals (including calcium and phosphorous), and vitamins, particularly
vitamin B complex. Commercially processed cow’s milk is commonly enriched with vitamins
A and D.

Many counties require pasteurization to protect against naturally occurring and artificially
introduced microorganisms. Cooling further prevents spoilage (sourcing and curdling). Fat rom
whole milk (about 3.5% fat content) can be removed in a separator to produce cream and leave
low- fat milk (1-2 fat) or skim milk (0.5% fat). Milk is usually homogenized, forced under high
pressure through small openings to distribute the fat evenly. It may also be condensed,
evaporated, or dehydrated for preservation and ease of transport. Other dairy products include
butter, cheese, and yogurt.

World wide

June 1 world milk day by FAO = food and agricultural organization. It gives to children to
promote the growth of their muscles, bones, teeth, and brain.

Paediatricians & nutrientionist agree that the balanced with a proportion of the necessary
carbohydrate & proteins moreover, the high content of vitamin d in milk is key component to
milk bone structure, bone recovery and bone health. In addition maintain the health of the
teeth.
History of aavin

The dairy development was established in 1958 in Tamilnadu. The administration and statuary
controls over all the milk cooperatives in the state were transferred to the dairy development
department on 1.8.1965. The commissioner for milk production and dairy development was
made as the functional register under the Tamilnadu cooperative societies act. With the
adoption of “Anand pattern” in the state of Tamilnadu. Tamilnadu co-operative milk producers
federation limited was registered in the state of 1st February 1981.

The commercial activities of the department such as milk procurement, chilling, processing,
packing and sale of milk to the consumer etc. hitherto dealt with by the Tamilnadu dairy
development cooperation limited, were transferred to the newly registered Tamilnadu co-
operative milk producers federation limited popularly known as “Aavin”.

Tamilnadu co-operative milk producers federation limited was constitution 1st February 1981.
Federation is procuring, processing and marketing of milk and milk products federation has
implemented the dairy development activities under operation flood programmed with a
financial and technical assistance of national dairy development board. Chennai metro is
having four dairies. Milk procurement, processing and distribution are being attended by the
district union in the respective areas.

In the wake of liberalization policy, private dairies have also entered into the field of the
honourable chief minister of Tamilnadu high priority has been given for improving the
performance of milk co-operatives by adopting a symmetric approaching and proper strategy
in milk co-operatives. Significant achievement has been made by milk Producers co-operatives
societies, unions and federation in the state of Tamilnadu.

The cattle population in India is approximately 15% of total cattle population in the world.
India stood No.1 position in milk production. Tamilnadu is one of the leading state in milk
production. The milk production in Tamilnadu per day is 145.88 lakh Liters.
Objectives of the dairy development department

 Assure a remuneration price for the milk produced by the member of the milk producers
co-operative societies through a stable, steady and well organised market support.
 Distribution of quality milk products to the consumers at reasonable price.
 Keeping the objectives in mind a number of activities are undertaken by the dairy
development department. Provision of free veterinary health cover to all animals owned
by the members of milk cooperatives. Implementation of artificial insemination
program supply of balanced cattle feed and inculcation of farmers with modern animal
husbandry methods and practices.
 All activities which are essential for the up gradation of the Mitch animals and
improving their productivity in the long run, have been undertaken.
 Provision of necessary infrastructure facilities for marketing milk products and supply
of quality milk to the consumer has been made by way of establishing new chilling
centers, pasteurization plants and adoption of modern processing system.
Collection of milk

Raw milk

The milk is collected from many villages. The milker give their milk through dairy from
situation on their village. Therefore both societies and milk givers can earn money with some
profits. The collection of milk which is directly gets from the milk giver is known as the “Raw
milk”. The milk can be collected at morning and evening.

Dairy

Processing facility

The milk received at the chilling centres are brought to the dairy and along with the milk
received at the dairy, milk is processed for keeping the quality.

Types of milk

Such as standardized milk, high fat, high protein milk, are being prepared to the requirements
of the consumers; the surplus fat is converted into ghee. The whole milk surplus is dispatched
to metro dairies and feeder balancing dairies viz Madurai, erode, and Trivandrum. The high fat
and high protein milk are packed in 250ml and 500ml sachets. In the dairy milk ghee, ice-
cream flavoured milk, rose milk, butter milk etc are being manufacturing and marketed. The
Processing capacity of main dairy, kovilpatti CC, vallliyure CC are 1,00,000; 10,000; 20,000;
50,000; 10,000 LPD respectively.

Transporting

The collected raw milk from the above branch dairy forms is chilled of about 4˚C and then, the
chilled milk is transported to Tirunelveli main depot with securely. Transporting vehicle may
have the double layered freezer attach with them. Therefore the milk can be securely comes to
the depot without any air pollution.

In Vellore depot, processing the milk is to types as described follows. The process of
pasteurization is carried out. Then, transported milk is streamed at about 71˚C and then chilling
at 4˚C to kill harmful bacteria.

Then the bacteria free milk is stored in silo (Large Milk Storage Tank) at 6˚C. These milk is
then packed in 1/4, ½, 1 liter pockets and then stored of about 7C to 8C. Finally these pocket
milk are distributed to various market places for sale.
Homogenization

In first the homogenization is a process that reduces the size of fat globules by forcing
pressurized hot milk through small whole causing turbulence, the break up the larger fact
globules so that they remain suspended rather than separating in a cream layer at the top
homogenization effects the development of atherosclerosis, coronary, heart diseases, milk
allergy, diabetes.

Pasteurization

It is a process by which the disease causing bacteria in the milk are destroyed without losing
its nutritive values. The milk is boiled at 60˚C for thirty minutes and cooled quickly.

Whatever the method is used for preservations of food, cleanliness and general sanitary
conditions are important.
To access the quality of milk

Reduction test

It access whether the bacteria are present or not in the milk. It bacteria are present it will the
bacteria in that milk.

MBR test (methylene blue dye)

Lactase test

It is used to determine the lactic acid concentration in milk and milk product since its value has
to be kept under fixed law limits.

Chloride test

It is used to measure the quality of salt in different dairy products.

Ammonia test

It is used to measure the ammonia concentration and it determine the good quality milk. Ammo
acid degradation of sort cheese.

Percentage of fat in milk

The fat content in the milk is shown in the following table

Milk Fat percentage SNF percentage

Toned milk 3.0 8.5

Standardized milk 4.5 8.5

Double toned milk 2.0 9.0

According to the fat content the type of milk explained in the above table are packed in the
above table are packed in the blue, green and red colour pocket respectively.

High protein milk fat 3.0%; SNF 9.0%

High fat milk fat 5.0%; SNF 8.5%

Different products

The different produce by aavin is listed in the following list.

 Product name
 Butter
 Milk
 Ghee
 Ice cream
 Milk cake
 Milk products
 Curd and butter milk

Marketing

At present this union is marketing 60,000 LPG approximately in the Vellore district through
its agents, booths and parlours,

 No of agents
 Association
 Private institutions
 Government institutions
 Societies
 Milk booths
 Milk parlours
 No of milk distribution routes
 Milk production

Due to the technology development for veterinary department in India leads to receive more
liters of milk to main depot. The milk production depends on the collection of milk and the
quality.
The following table shows the rapid growth in milk production for three years.

Data analysis and interpretation

 Introduction
 The study is an analyse the factor which influence the aavin product
 Following are the factors
 Age
 Gender
 Occupation
 Income level
 Sachet milk
 Satisfaction of aavin price rate
 Individual support
 Quality of milk
 Period of usage
 Buying motivators
 Purchase of other aavin products
 Classification of aavin milk

Age is also an important actor which determine the ability of the human being therefore the
researcher wanted to analyse the age factor of the aavin mik. The following table the age wise
classification of the aavin milk products.

Age Number of respondents Percentage

21-30 16 32

31-40 10 20

41-50 19 38

51-60 5 10

Total 50 100
Source: Primary data

From the above table it is clearly understood 19% of people using aavin products were
belonged to 41-50 group next to it 21-30 age group persons involved in aavin products that is
32%.

Gender wise classification

Because of aavin products quality assurance, the male and female people response to bring
aavin product as shown in the following table

Gender Number of respondents Percentage

Male 28 56

Female 22 44

Total 50 100

Source: primary data

The above table reveals that 56% respondents are male and the remaining 44% respondents
are female.

Occupation

Through aavin milk business lot of people get job directly or indirectly. Some of them are
listed in the following table.

Occupational level Number of respondents Percentage

Professional 12 24

Business 14 28

Private salary 8 16

Government salary 10 20

Others 6 12

Total 50 100
Source: Primary data
From the above table, respondents have undergone business category. Then 6 respondents
have undergone other occupation.

Income level

Depending on the family income they buying the aavin product as they wish.

Income level Number of respondents Percentage

Up to 5000 22 44

5001-10000 12 24

10001-15000 10 20

15001-20000 6 12

Total 50 100

Source: Primary data

From the above table, it was identified that 44% of respondents earn rupees up to 5000 per
month, 24% of the respondents earn more than rupees 10000 per month.