Parag.pptx

ASSIGNMENT ON OPERATIONS MANAGEMENT INDUSTRIAL VISIT TO PARAG DAIRY • SUBMITTED BY:

SUBMITTED TO:

• BHAVYA SAXENA (28)

DR. ANU KOHLI

• APOORVA TRIPATHI (21) • JUHI TIWARI (38)

• KAJAL GUPTA (39) • MBA SEMESTER II SECTION ‘A’

INTRODUCTION PARAG MILK FOODS LTD

• PARAG MILK FOODS LTD (PMFL) FOUNDED IN 1992 IS INDIA'S LEADING MANUFACTURER AND MARKETER OF BRANDED DAIRY FOODS AND BEVERAGES BASED ON 100% COW MILK. • THE COMPANY OFFERS A RANGE OF PRODUCTS, WHICH INCLUDE CHEESE, GHEE, WHEY PROTEINS, PANEER, CURD, YOGHURT, MILK PRODUCTS, LIQUID MILK, MILK-BASED BEVERAGES AND MILK POWDERS. • THE COMPANY HAS AN AGGREGATE MILK PROCESSING CAPACITY OF APPROXIMATELY TWO MILLION LITERS PER DAY. THE COMPANY HAS A PRODUCT BASKET COMPRISING OVER 150 STOCK KEEPING UNITS (SKUS).

REASONS FOR CHOOSING NISHATGANJ AS PLANT LOCATION 1. AVAILABILITY OF INFRASTRUCTURE FACILITIES • TRANSPORT AND COMMUNICATIONS, • BANKING AND INSURANCE SERVICES, • REGULAR FUEL SUPPLY, • CONTINUOUS SUPPLY OF ELECTRICITY AND WATER, ETC.

2. AVAILABILITY OF SKILLED WORKFORCE 3. SOCIAL INFRASTRUCTURE • HOSPITALS AND HEALTH CENTERS, • COMMUNITY CENTERS LIKE WORSHIP PLACE, GARDEN, MEDITATION CENTER, ETC. • RECREATION FACILITIES LIKE THEATERS, CLUBS, COMMUNICATION FACILITIES, ETC.

4. NEARNESS TO MARKET 5. NEARNESS TO RAW-MATERIALS' SOURCE

PRODUCT CATEGORIES • FRESH MILK • GHEE • CHEESE • PANEER • CURD • FLAVORED MILK • WHEY PROTEIN

• SKIMMED MILK POWDER

LAYOUT OF THE PLANT Separator room Chiller room

Pasteurization room

Homogenizer Cream pasteurization

Filtration room

Control room Managers room

Collection room

Churning room Quality check room Packaging room

Canteen

Inventory and cold storage

Effluent treatment plant

STEPS IN MANUFACTURING PROCESS AND MACHINES USED • RECEIVING, FILTRATION AND CLARIFICATION OF THE RAW MILK. MACHINES: RAW MILK RECEIVING TANK, CHILLER.

•Pasteurization to remove bacteria and homogenization for quality enhancement. Machines: Pasteurizer, homogenizer

•Separation of fat milk according to market need, production of cream, butter and other fat-based item requirements. Machines: cream separator

•Other product specific processing. Machines: Butter churning machine, ghee kettle, melting tank, settling tank

•Packaging and storage like cold storage for perishable products. Machines: filling machines, packing machines. •Finally distribution of products

RAW MATERIAL SUPPLIERS • PARAG DAIRY GETS ITS RAW MATERIALS FROM VILLAGES WHERE IT HAS MANY SOCIETY COOPERATIVE SECTIONS. THESE SOCIETY COOPERATIVE SECTIONS BREED AND RAISE CATTLE FOR DAIRY FARMING. THE COWS ARE MILKED REGULARLY AND MILK IS COLLECTED IN TANKS. BULK MILK COLLECTION (BMC) IS DONE FROM THESE COOPERATIVE SOCIETY SECTIONS. THERE ARE AROUND 30-35 BMC’S WHICH COMPRISE OF 8-10 SOCIETIES IN ONE BMC. • THIS DAIRY, FOR ITS MANUFACTURING NEEDS, PROCURES MILK FROM ITS ASSOCIATED AROUND 600 VILLAGE LEVEL COOPERATIVE MILK SOCIETIES.

• MILK FROM SOCIETIES IS COLLECTED DAILY IN THE MORNING AND EVENING BY DAIRY’S CONTRACTED VANS.

INVENTORY MANAGEMENT SYSTEM • COLD STORAGE - FOR MILK A SEPARATE ROOM IS THERE IN THE FACTORY AT A TEMPERATURE OF -4 DEGREE CELSIUS IN ORDER TO KEEP THE MILK FRESH. • INCUBATION ROOM - FOR PREPARING THE CURD AT A DEGREE OF 42 TO 44 DEGREE CELSIUS. FIRST THE CULTURED MILK (JAMAN) IS PACKED IN THE JARS AND FOR PROCESSING IT TO CURD IT HAS TO TRANSFER TO INCUBATION ROOM. WHEN IT IS CONVERTED INTO CURD IT IS TRANSFERRED TO COLD STORAGE. • MILK POWDER IS PREPARED BY PARAG AS IN SUMMERS THE SUPPLY OF RAW MILK IS HEAVY AS COMPARED TO OTHER SEASONS. SO, IN ORDER TO MAINTAIN THE SUPPLY OF PARAG MILK AND OTHER PRODUCTS PARAG PREPARE MILK POWDER SO THAT IS CAN PROVIDE ITS PRODUCTS IN MARKET IN OTHER SEASONS TOO. THIS MILK POWDER IS FURTHER USED TO PRODUCE OTHER PRODUCTS.

Incubation room

Cold storage

PACKAGING, DISTRIBUTION AND DELIVERY SYSTEM • PACKAGING –PARAG USES MODERN PACKAGING MACHINES AS MODERN PACKAGING MACHINES ARE SELFCLEANING AND PROVIDE AN ASEPTIC ENVIRONMENT FOR MILK PACKAGING. THEIR IMPROVED DESIGN HAS ALLOWED MILK TO REMAIN FRESH FOR AT LEAST 14 DAYS. MATERIALS USED- PAPER AND PAPER BASED PRODUCTS, PLASTICS, ALUMINUM FOIL, TIMBER, GLASS AND TINPLATE. TYPES OF PACKAGES - CARTONS, CUP, SACHET/POUCH, CAN AND BARREL.

Distribution and delivery system- for the distribution of the final product parag has 1600 agents and 35-40 vehicle routes through which the final products are sent to various delivery centers and markets from where it is easily available to the consumers.

WASTE MANAGEMENT TECHNIQUES SOURCES OF WASTE FROM DAIRY INDUSTRIES • WASTES FROM MILK PRODUCTS MANUFACTURE CONTAIN MILK SOLIDS IN A MORE OR LESS DILUTE CONDITION, BUT IN VARYING CONCENTRATION. THESE SOLIDS ENTER THE WASTES FROM ALMOST ALL OF THE OPERATIONS.

IN GENERAL THE WASTES AND THEIR SOURCES MAY BE CLASSIFIED AS FOLLOWS: (I) SPOILED RAW OR MANUFACTURED PRODUCTS. (II) BY-PRODUCTS (BUTTERMILK, SKIM MILK AND WHEY). (III) SPILLAGE OR OVERFLOW DUE TO INEFFICIENT EQUIPMENT AND CARELESS OPERATIONS. (IV) RINSING AND WASHINGS OF CANS, EQUIPMENT AND FLOORS. (V) CONDENSER WATER AND CONDENSATE FROM VACUUM PANS. (VI) WATER FROM COOLERS, ICE MACHINE, BOILERS AND ROOF DRAINS.

EFFLUENT TREATMENT PLANT (ETP) • AN ETP IS A PLANT WHERE THE TREATMENT OF INDUSTRIAL EFFLUENTS AND WASTE WATERS IS DONE. THE ETP PLANTS ARE USED WIDELY IN INDUSTRIAL SECTOR, FOR EXAMPLE, DAIRY INDUSTRY, TO REMOVE THE EFFLUENTS FROM THE BULK MILK. • THE ETP PLANTS USE EVAPORATION AND DRYING METHODS, AND OTHER AUXILIARY TECHNIQUES SUCH AS CENTRIFUGING, FILTRATION, INCINERATION FOR CHEMICAL PROCESSING AND EFFLUENT TREATMENT.

QUALITY CONTROL PARAG QUALITY CONTROL SYSTEM – • PARAG HAS ITS SEPARATE LABORATORY RIGHT ABOVE THE MANUFACTURING UNIT. • IN THIS LABORATORY VARIOUS TESTING EQUIPMENTS ARE THERE IN ORDER TO CHECK THE QUALITY OF ITS PRODUCTS. • THE MAIN BASIS OF TESTING THE QUALITY OF DAIRY PRODUCTS IS FAT AND ACIDITY. • MACHINES AND LABORATORY EQUIPMENTS DETERMINE THE PRESENCE OF FAT AND ACIDITY IN THE SAMPLE IN %. • SAMPLES OF MILK, PANEER, GHEE ETC ARE BOUGHT TO THE LABORATORY AND CHECKED BY DESIRED STANDARD. • THE BASIC STANDARD FOR FAT IN THEIR PRODUCTS IS FROM 0.50 GRAMS TO 2 GRAMS OF FAT. • SAMPLES FULFILLING THESE CRITERIA ARE PASSED FOR FURTHER PROCESSING.

CERTIFICATION OF ISO • AS PART OF CONTINUAL IMPROVEMENT AND UP GRADATION OF THE DAIRY AS WELL AS TO WIN CONFIDENCE OF CONSUMERS AND AT THE SAME TIME TO ACHIEVE INTERNATIONAL RECOGNITION, THE DAIRY HAS APPLIED FOR CERTIFICATION OF ISO 22000:2005 (FOOD SAFETY MANAGEMENT SYSTEM) AND ISO 9001: 2008 (QUALITY MANAGEMENT SYSTEM). THE CERTIFICATION BODY HAS CONDUCTED 1ST STAGE AUDIT AND 2ND STAGE AUDIT, AND, THEREAFTER THE DAIRY HAS BEEN SUCCESSFUL IN GETTING BOTH ISO CERTIFICATIONS. • THE DAIRY HAS A STRONG CLEAN AND HYGIENIC LOOK AND THEIR STAFFS ARE AWARE OF ISO PROVISIONS AND THEIR ROLE IN SUCCESSFUL IMPLEMENTATION OF ISO STANDARDS.

THANK YOU!!