Assignment ON Operations Management: Industrial Visit To Parag Dairy

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 Churning
room room
Control room
Quality check
Managers room room
Collection
room Packaging
room
Effluent
Canteen Inventory and cold storage 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 SELF-
CLEANING 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!!

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ASSIGNMENT

INDUSTRIAL VISIT TO PARAG DAIRY

• RECEIVING, FILTRATION AND

•Separation of fat milk

•Packaging and storage like

•Finally distribution of products

• WASTES FROM MILK PRODUCTS MANUFACTURE CONTAIN MILK SOLIDS IN A MORE OR

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