1.

INTRODUCTION
The industrial visit to Sanchi Dairy was
organized by SCHOOL OF SUTDIES IN
COMMERCE as a part of our academic
curriculum. The primary aim of this visit was
to provide students with practical exposure to
the dairy industry and to observe the
processes, technological advancements, and
best practices followed by one of the leading
dairy companies in India. Sanchi Dairy,
established as a cooperative movement, has
grown into a large-scale dairy operation that
emphasizes quality, hygiene, and
sustainability. The visit aimed to bridge the
gap between theoretical knowledge and
practical implementation in industrial
practices
 Index
SNO. TOPIC NAME
1. OBJECTIVE TO VISIT

OVERVIEW OF SANCHI DAIRY

2.
VISIT OF PLANT
3.
TECHNOLOGICAL INTEGRATION
4.
QUALITY CONTROL AND SAFETY
5. STANDARDS
ENVIRONMENTAL AND SUSTAINABILITY
6. PRACTICES
LEARNING OUTCOMES
7.
CONCLUSION
8.
9. ACKNOWLEDGMENTS
2.OBJECTIVE TO VISIT
The main objective of the visit are :
1. To observe the production
processes involved in large-scale dairy
operations.
2. To understand the technological
integration used in modern dairy
production.
3. To learn about the supply chain and
logistics involved in dairy operations.
4. To observe the quality control and
safety measures employed at Sanchi
Dairy.
5. To gain knowledge about the
environmental and sustainability
practices followed by the dairy
industry.
3.OVERVIEW OF SANCHI DAIRY
Sanchi Dairy, under the cooperative model,
plays a significant role in providing quality
dairy products to the consumer market. The
dairy offers a wide range of products,
including milk, paneer, curd, butter, cheese,
flavored milk, and more. The
company has a strong network of local
farmers from whom it sources fresh milk
daily. Over the years, Sanchi has expanded its
production capabilities, built state-of-the-art
processing plants, and introduced innovative
products that have earned them a loyal
customer base. Sanchi Dairy is renowned for
its commitment to: Product quality: Ensuring
every product meets international food safety
standards. Sustainability: Sanchi follows eco-
friendly practices, including waste
management, energy efficient machinery, and
water recycling. Support to Farmers: It
actively supports local dairy
farmers by providing them fair compensation,
veterinary services, and training.
4.VISIT OF THE PLANT
Upon arrival at the Sanchi Dairy facility, we
were greeted by the staff and escorted to the
visitor centRE, where we were given an
overview of the company's history, mission,
and the role it plays in the dairy industry.

Introduction and Presentation

The plant manager, Mr. AVHISHEK SHUKLA

started with a detailed presentation about
the company’s journey. He explained how
Sanchi Dairy began as a small cooperative
and its growth into a major player in the
dairy sector. The emphasis was on their
commitment to sourcing fresh milk,
maintaining high-quality standards, and
serving the needs of consumers.
Production Process Walkthrough

After the presentation, we were taken on

a tour of the plant, where we observed
the entire dairy production process. The
key steps of the production cycle included:

Milk Collection and Reception:

Sanchi Dairy sources milk from over

[Insert Number] farmers across [Insert
Region]. Milk is collected in bulk using
refrigerated tankers to ensure that it
reaches the processing plant fresh and
safe.
Upon arrival at the plant, the milk is
stored in large refrigerated tanks before
being tested for quality.
Quality Testing and Pasteurization:

Testing for Purity: The milk undergoes

several tests to check for impurities and
quality parameters like fat content,
protein, and presence of any
contaminants or adulterants.
Pasteurization Process: The milk is then
pasteurized using high-temperature short-
time (HTST) processing, which kills
harmful microorganisms while retaining
nutritional value.
Homogenization: After pasteurization,
the milk is homogenized to break down fat
molecules, ensuring smooth consistency in
products like milk, cream, and curd.
Depending on the final product, the milk
undergoes different processes:
Curd and Yogurt: For products like curd,
bacterial cultures are added to the milk,
which is allowed to ferment under
controlled temperature conditions.
Paneer and Cheese: For paneer, milk is
curdled using natural coagulants, and the
curds are pressed into blocks. Similarly,
cheese is made by aging curd under
specific conditions.
Butter and Ghee: The milk cream is
separated and churned to make butter,
which is further processed to produce
ghee
Packaging:

After manufacturing, all products undergo

automated packaging. Machines are used
to ensure proper sealing, labeling, and
quality checks. Packaging is designed to
maintain the freshness and safety of the
products until they reach the consumer.
The packaging material is eco-friendly, and
the company emphasizes minimal
environmental impact.
Cold Storage and Distribution:

After packaging, products are stored in

temperature-controlled cold storage
warehouses, ready for distribution.
Sanchi Dairy has a robust distribution
network, ensuring that its products reach
markets across the region, maintaining
cold chain logistics to preserve the
products’ freshness.

5.Technological Integration

Sanchi Dairy employs cutting-edge

technology in every phase of its
operations:
Automation: Many of the plant
operations, including pasteurization,
homogenization, and packaging, are fully
automated to ensure consistency, quality,
and efficiency.
Real-time Monitoring: The production
facility uses real-time monitoring systems
to track temperature, humidity, and other
key parameters to ensure the safety and
quality of products.

Data Analytics:

The company uses data analytics to

forecast demand, streamline production
schedules, and optimize supply chain
logistics.
Energy Efficiency: The dairy has invested in
energy-efficient machinery and renewable
energy sources such as solar panels to
reduce its environmental footprint.
6.Quality Control and Safety
Standards :
The importance of food safety was
emphasized throughout the visit. The
plant adheres to both national and
international standards for food safety,
including:

ISO 22000 certification for food safety

management systems.
HACCP (Hazard Analysis Critical Control
Points) to ensure all critical stages of
production are carefully monitored.
Regular audits and quality checks are
performed to ensure that products are
safe for consumption and meet quality
standards.
Sanchi Dairy’s packaging is designed to
protect products from contamination,
with strict hygiene protocols in place
throughout the facility.

7. Environmental and
Sustainability Practices:

Sanchi Dairy is committed to sustainability

and eco-friendly practices:

Waste Management: Organic waste is

used for biogas production, and solid
waste is disposed of through recycling.
Water Recycling: The dairy has installed
water treatment plants to recycle water
used in production processes, significantly
reducing water consumption.
Energy Conservation: Solar panels and
energy-efficient equipment have been
installed to reduce the dairy’s reliance on
non-renewable energy.

8. Learning Outcomes:
The industrial visit to Sanchi Dairy was
a valuable learning experience. The
following key takeaways were
observed:

Understanding Dairy Operations: The

visit provided a deeper understanding
of the complex processes involved in
large-scale dairy production.
Technological Innovations: We learned
how technology is used to streamline
operations, improve quality, and ensure
food safety.
Sustainability in Practice: The visit
highlighted the importance of
sustainable practices in manufacturing,
especially in terms of waste reduction,
energy efficiency, and resource
management.
Business and Logistics: The efficient
supply chain and logistics practices
followed by Sanchi Dairy, including
their farmer engagement, cold storage,
and distribution network, were
insightful.
9.Conclusion
The visit to Sanchi Dairy was highly
informative and provided practical
knowledge of the dairy industry’s
operations. It reinforced theoretical
concepts we’ve learned in our academic
studies and gave us a firsthand look at
how modern dairy facilities operate. The
emphasis on quality control, technological
advancements, and sustainability made
the experience even more valuable for our
academic and professional growth. We are
grateful to the management and staff of
Sanchi Dairy for taking the time to guide
us through the facility and share their
industry knowledge.
10.Acknowledgments
We would like to express our sincere
thanks to:
The management and staff of Sanchi Dairy
for their warm hospitality and informative
session.
Mr. AVHISHEK SHUKLA, the plant manager,
for his detailed explanations and guidance
throughout the visit.
Our faculty members, especially SANKALP
SIR, MONIKA MAM, SUNITA MAM, AVINASH
SIR for organizing this industrial visit and
giving us the opportunity to explore real-
world industry operations.
Prepared by:
SACHIN GOUR
SCHOOL OF STUDIES IN COMMERCE
27-12-2024S