TOPIC:- CHEMICAL AND MICROBIOLOGICAL ANALYSIS OF

MILK & MILK PRODUCTS

PROJECT /TRAINING REPORT

SUBMITTED TO
DEPARTMENT OF BIOTECHNOLOGY
A.N.COLLEGE, PATNA, BIHAR, INDIA

FOR PARTIAL FULFILLMENT OF AWARD OF DEGREE IN BACHELOR OF SCIENCE

( BIOTECHNOLOGY- HONOURS)

SUBMITTED BY :
UNDER THE GUIDANCE OF MRS- JAIMALA KUMARI
NAME:- UJJAWAL KUMAR
NAME- UJJAWAL KUMAR
B.SC (BIOTECHNOLOGY HONS )
1 YEAR
st

DEPARTMENT- BIOTECHNOLOGY CLASS ROLL NO- 32

CENTRE / INSTITUTE - SUDHA,PATNA DAIRY
REG NO:- 202320102680
PROJECT UNIVERSITY ROLL NO - -

STATE - BIHAR
 Department of Biotechnology

A.N COLLEGE, PATNA

(A Constitute Unit of Patliputra University )
GRADE – “A” accredited by NAAC Tel.& Fax:0612-2540482
C.P.E Status by U.G.C Email:biotech₋[email protected]

Ref.No. /BT/23 Date:

CERTIFICATE
This is to certify that Mr.UJJWAL KUMAR , a student of B.Sc (Biotechnology-Hons.
Part-1, Session: 2023-2026, Class Roll.No 32.
Univ.Roll.No-…………………………..,Registration no-202320102633,at
A.N.College, Patna,Patliputra University, Patna ( Bihar )has completed the
training/project on the topic entiled- Chemical And Microbiological Analysis of Milk
& Milk Products, under the guidance of- Mrs Jaimala kumari ,at Sudha Patna
Dairy Project ,Bihar of during the period from 5 March 2023 to 5 April 2023.
th th

I wish him/her great success in life.

Place: Patna Head,

Date: Dep.of Biotechnology
A.N. College, Patna
 ACKNOWLEDGEMENT
The success and final outcome of this project requried a lot of guidance and
assistance from many people.
Therefore, I UJJWAL KUMAR, feel extremely privileged to have got this all
along the completion of my project. All that I have done is only due to
such supervision and assistance hence I would like to thank the dignitaries
who guide me throughout the project.
With due respect,I would like to thanks Mrs.Jaimala kumari ( Quality
incharge of patna dairy ),for her support and guidance this entire one
month.

I would also thank my institute HOD Mr. Akhilesh Kumar for granting me the
opportunity to do this training in this deemed institue.

I owed my gratitude to my project guide Mr. Sujit Sinha, Mr Pravin Kumar

and Mrs Sujanti kumari who took keen intrest on my training and guided
me all along till the completion of my project work by providing all the
necessary information for developing a good system.

I am thankful to and fortunate enough to get constant encouragment,

support and guidance from all the Teaching staffs and the Laboratory staffs
of Research Dept. because it helped me in completing my training
successfully.

Last but not the least I would like to thank the Almightly for his blessing on
me and also my family and friends for their constant support and
guidance.

THANK YOU ONE AND ALL!!!........

SL. SUBJECT/TOPIC PAGE
NO NO.
1.
2. INDEX
INTRODUCTION TO DAIRY INDUSTRY
SUDHA DAIRY COMPANY
3
4
3. TECHNIQUES USED IN MILK TESTING DEPARTMENT 5
4. TREATMENT OF SAMPLE 6
5. LACTOMETER TEST 7
6. PASTURATION DEPARTMENT 8
7. MILK FLOW PROCESS 9
8. DETECTIONS OF ADULTERANTS IN MILK 10-11
9. THE ALCOHOL TEST 12
10. RESAZURIN TEST, SNF, TS 13-14

11. MILK COUNT AGAR TEST 15-18

12. CONCLUSION 19
 INTRODUCTION

The dairy sector in the India has shows remarkable development in the past decade and
India has now become one of the largest production of milk and value-added milk prdocuts
in the world. The dairy sector has developed through co-operatives in many parts of the
state. The state had 73 milk processing plants. In addition to these processing plants, 123
government and 33 co- operatives milk chilling center operate in the State.

Dairy is a place where handling of milk and milk products is done and technology refers to
the application of scientific knowledge for practical purpose.Dairy technology has been
defined as that branch of dairy science , which deals with the processing of milk and the
manufacture of milk products on an industrial scale. In developed dairying countries such
as the U.S.A whereas the rural areas were identified for milk production , the urban
centres were selected for the location of milk processing plants and product
manufacturing factories.

India has the highest livestock population in the world with 50% of the buffaloes and 20% of
worlds cattle population. Most of these are milch cows and milch buffaloes. India dairy
industry is considered as one of the most successfully developed industries from post
independence period.

Dairy industry is dominated by the cooperative sector , about 60% of the installed
processing capacity is in the cooperative sector. Dairy Cooperatives account for the major
share of processed liquid milk marketed in India.

In India, dairying has been practised as a rural cottage industry since the remote past. The
high cost of Milk production, problems of sanitation etc; restriced the practice; and
gradually the family cow in the city was eliminated and city cattle were all sent back to
the rural areas.

The Indian Dairy Industry has made rapid progress since independaence. A large number of
modern milk plants and products factories have since been established.
 Sudha Patna Dairy

The bihar State Co-Operative Milk Producer Federation Ltd.(COMPEED) was

established in 1983 as the implementing agency of operational flood programme pf
Dairy development on “ANAAND’’ Pattern in Bihar.

“Sudha” Milk and Milk products has become as symbol of Quality. As

on date nine out of ten dairy plants are ISO: 9001:2000and HACCP:
IS: 15000: 1998 certified.
 MILK TESTING DEPARTMENT

TECHNIQUES USED IN MILK TESTING AND QUALITY CONTROL

1. Milk sampling

Accurate sampling is the first pre-requisite for fair and just quality control system. Liquid
milk in cans and bulk tanks should be thoroughly mixed to disperse the milk fat before a
milk sample is taken for any chemical control tests.

2.Milk sample for Chemical Test

Milk samples for butterfat testing may be preserved with chemicals like Potassium
dichromate. Milk samples that have been kept cooling a refrigerator or ice-box must first
be warmed in water bath at 40 ºC, cooled to 20ºC, mixed and a sample then taken for
butterfat determination. Other preservative chemicals include Sodium acid at the rate
of 0.08% and Bronopol used at the rate of 0.02%.

3. The Gerber Butterfat test

The fat content of milk and cream is the most important single factor in determining
the price to be paid for milk supplied by farmers in many countries. Also, in order to
calculate the correct amount of feed ration for high yielding dairy cows, it is
important to know the butterfat percentage as well as well as the yield of the milk
produced.
Butterfat tests are also done on milk and milk products in order to make accurate
adjustments of the butterfat percentage in standardized milk and milk products.

Apparatus for DF test:

- Gerber butyrometers, 0-6% or 0-8% BF

- Rubber stoppers for butyrometers
- 10.94 or 11 ml pipettes for milk
- 10 mls pippetes or dispensers for Gerber Acid
- 1 mls pippetes or dispensers for Amyl alcohol
- stands for butyrometers
 Treatment of samples

Fresh milk at approximately 20ºC should be mixed well. Samples kept cool for some days

should be warmed to 40ºC, mixed gently and cooled to 20ºC before the testing .

• Procedure:
Add 10 mIs sulphuric acid to the butyrometer followed by 10.94 or 11 mls of
well mixed milk. Next add 1 ml of Amyl alcohol, insert stopper and shake the
butyrometer carefully until the curd dissolves and no white particles can be
seen. Place the butyrometer in the water bath at 65ºC and keep it there until
a set is ready for centrifuging. The butyrometer must be placed in the
centrifuge with the stem (scale) pointing towards the centre of the
centrifuge. Spin for 5 min. at ll00 rpm. Remove the butyrometers from the
centrifuge. Put the butyrometers in a water bath maintained at 65ºC for 3
min. before taking the reading. The fat column should be read from the
lowest point of the meniscus of the interface of the acidfat to the 0-mark
of the scale and read the butterfat percentage.

APPEARANCE OF THE TEST :

- The color of the fat column should be straw yellow.

- The ends of the fat column should be clearly and sharply defined.

- The fat column should be free from specks and sediment.

- The water just below the fat column should be perfectly clear.

- The fat should be within the graduation

 THE LACTOMETER TEST

Procedure :
Mix the milk sample gently and pour it gently into a measuring cylinder (300-500).
Let the Lactometer sink slowly into the milk. Read and record the last Lactometer
degree (ºL) just above the surface of the milk. If the temperature of the milk is
different from the calibration temperature (Calibration temperature may be=20 0C )
of the lactometer, calculate the temperature correction. For each ºC above the
calibration temperature add 0.2ºL; for each ºC below calibration temperature
subtract 0.2 ºL from the recorded lactometer reading.

Sample Milk Lactometer Correction True Reading

Temperature Reading
No.1 17◦ c 30.6◦ L -0.6 ◦ L 30.0◦ L

No.2 20◦ c 30.0◦ L Nil 30.0◦ L

No.3 23◦ c 29.4◦ L +0.6 ◦ L 30.0◦ L

 PASTURATION DEPARTMENT

●Pasteurization
Pasteurization is the process of heating a liquid to below the boiling point to destroy
microorganisms. It was developed by Louis Pasteur in 1864 .

Types of Pasteurization:
There are basically two methods of pasteurization in use today batch and continuous flow.

In the batch process, a large quantity of milk is held in a heated vat at 65°C. for 30 minutes,
followed by quick cooling to about 4°C.
In the continuous flow process also known as HTST, for high temperature, short time, milk is
forced between metal plates or through pipes heated on the outside by hot water.

While flowing under pressure, the milk is held at 72°C. for at least 16 seconds. Before being
chilled
back to 4°C. or cooler, it flows through a heat exchanger to pre-warm cold milk just entering
the system.

The Purpose of Pasteurization

1. To increase milk safety for the consumer by destroying

disease causing microorganisms (pathogens) that may
present in milk.

2. To increase keeping the quality of milk products by

destroying spoilage microorganisms and enzymes that
contribute to the reduced quality and shelf life of
milk.
MILK FLOW
PROCESS:-
 Detection of Adulterants in Milk

:-Detection of Sodium Chloride in milk

• The presence of extraneously added sodium chloride in milk can be detected by silver nitrate and
potassium chromate reagent.
:-Reagents
• Silver nitrate (AgNO3) solution: 0.1 N, aqueous.
• Potassium chromate (K2CrO4) solution: 10% (w/v) aqueous.
:- Procedure
• Take 5.0 ml of milk sample and add 1.0 ml of 0.1 N silver nitrate solution (10%). Mix the content
thoroughly and add 0.5 ml of 10% potassium chromate solution and observe the colour. Appearance of
chocolate brown precipitate indicates the absence of dissolved chloride in milk and appearance of yellow
colour indicates presence of dissolved chloride. The limit of detection of method is 0.02%.
:-Detection of Neutralizers in Milk
• Neutralizers (NaOH, 0.1% for Na2CO3 and 0.2% for NaHCO3) are added to milk to
neutralize the developed acidity in milk. Rosalic acid method can be used for the
detection of presence of these neutralizers in milk. The other method available for
detection of neutralizers in milk is through determination of alkalinity of ash.
• Method 1 (Rosalic acid Method) There are two variants of this method. Both the
variants are capable of detecting neutralizers in milk.
• Reagents
• Rosalic acid solution (0.1%, w/v): Weigh 100 mg of rosalic acid powder and dissolve it
in the 30 ml ethyl alcohol and make up the volume with distilled water to obtain final
volume of 100 ml.
• Ethyl alcohol (95%): Take 95 ml of ethyl alcohol in a 100 ml volumetric flask and make
the volume up to the mark with distilled water and mix well.
:-Procedure
• To 10 ml of milk add equal volume of 95% alcohol in a test tube. Add a few drops of
0.1% alcoholic solution (w/v) rosalic acid. If alkali is present a rose red colour appears
whereas pure milk shows only a brownish colour. The limit of detection of method is
0.1% for NaOH, 0.1% for Na2CO3 and 0.2% for NaHCO3.
• Version 2. MILK AND MILK PRODUCTS 2015 21 .Reagent Rosalic acid solution (0.05%,
w/v): First prepare 60% (v/v) ethyl alcohol solution by mixing 60 ml ethyl alcohol (95%)
and 40 ml distilled water. Weigh 50 mg of rosalic acid powder and dissolve it in small
quantity of 60% ethyl alcohol and make up the volume to 100 ml with 60% ethyl alcohol.
:-Procedure
• Take 2 ml milk sample in a test tube and add 2 ml rosalic acid solution. Mix the contents.
If alkali is present in milk, a rose red colour appears whereas pure milk shows only a
brownish colour.
• Method 2. (Alkalinity of ash)
• Reagent: 0.1N

:-Procedure
 Neutralization with lime water/sodium bicarbonate/ caustic soda increases ash
content and alkalinity of ash. Take 20 ml of milk in a silica dish, evaporate on a
water bath and keep in muffle furnace at 550ºC to get white ash. Dissolve the ash
obtained in 10 ml of water and titrate with 0.1 N HCI. The titer of more than 1.2
ml indicates the presence of neutralizers in milk.

Detection of Added Urea in Milk

• Urea is a natural constituent of milk and it forms a major part of the

non-protein nitrogen of milk. Urea concentration in milk is variable
within herd. Urea content in natural milk varies from 20 mg/100 ml to
70 mg/100 ml. However, urea content above 70 mg/100 ml in milk
indicates milk containing ‘added urea’. The addition of urea to milk can
be detected by using para-dimethylaminobenzaldehyde (DMAB). This
method is based on the principle that urea forms a yellow complex
with DMAB in a low acidic solution at room temperature.
• Qualitative Method
• This method is based on the principle that urea forms a yellow complex
with DMAB in a low acidic solution at room temperature.
• Reagent A.
• DMAB reagent (1.6%, w/v): Dissolve 1.6 g DMAB in 100 ml ethyl
alcohol and add 10 ml concentrate HCl.
• Procedure Mix 1 ml of milk with 1 ml of 1.6% DMAB reagent. Distinct
yellow colour is observed in milk containing added urea. The control
(normal milk) shows a slight yellow colour due to presence of natural
urea. The limit of detection of method is 0.2%.
• Quantitative Estimation of Urea in Milk Urea is a natural constituent of
milk and is present to the extent of 70 mg per 100 ml (700 ppm). The
test based on the use of para-dimethylamino benzaldehyde can be
used for the estimation of urea in milk after precipitation of milk
proteins using trichloroacetic acid.
• Reagents/Apparatus A. p-Dimethyl amino benzaldehyde (DMAB)
solution: Dissolve 1.6 g DMAB in 100 ml ethyl alcohol and add 10 ml
concentrate HCl. The reagent is stable for 1 month. Prepare new
standard curve with each new batch of reagent.
 THE ALCOHOL TEST
The test is quick and simple. It is based on instability of the proteins when the levels of acid
and/or rennet are increased and acted upon by the alcohol. Also increased levels of albumen
(colostrums milk) and salt concentrates (mastitis) results in a positive test.

Procedure:
The test is done by mixing equal amounts of milk and 68% of ethanol solution in a small
bottle or test tube. (68 % Ethanol solution is prepared from 68 mls 96%(absolute)
alcohol and 28 mls distilled water). If the tested milk is of good quality, there will be
no coagulation, clotting or precipitation, but it is necessary to look for small lumps.
The first clotting due to acid development can first be seen at 0.21­0.23% Lactic acid.
For routine testing 2 mls milk is mixed with 2 mls 68% alcohol.

ACIDITY TEST
Bacteria that normally develop in raw milk produce more or less of lactic acid. In the acidity
test the acid is neutralized with 0.1 N Sodium hydroxide and the amount of alkaline is measured.
From this, the percentage of lactic acid can be calculated. Fresh milk contains
in this test also "natural acidity" which is due to the natural ability to resist pH changes .The
natural acidity of milk is 0.16 ­0.18%. Figures higher than this signifies developed acidity
due to the action of bacteria on milk sugar.

Apparatus:

- A porcelain dish or small conical flask

-10 ml pipette, graduated
- 1 ml pipette
- A Burette, 0.1 ml graduations
- A glass rod for stirring the milk in the dish
- A Phenophtalein indicator solution, 0.5%in 50% Alcohol
- N Sodium hydroxide solution
 Procedure:

• 9 ml of the milk measured into the porcelain dish/conical flask,1 ml Phenopthalein is added and
then slowly from the burret, 0.1 N Sodium hydroxide under continuous mixing, until a faint pink
colour appears. The number of mls of Sodium hydroxide solution
divided by 10 expresses the percentage of lactic acid

Resazurin Test
Resazurin test is the most widely used test for hygiene and the potential keeping quality of raw milk.
Resazurin is a dye indicator. Under specified conditions Resazurin is dissolved in distilled boiled
water. The Resazurin solution can later be used to test the microbial activity in a given milk sample.

Resazurin can be carried out as:

1. 10min test
2. 1hr test
3. 3hr test

The 10 min Resazurin test is useful and rapid, screening test used at the milk
platform.
The 1 hr test and 3 hr tests provide more accurate information about the milk
quality, but after a fairy long time . They are usually carried out in the
laboratory.
Apparatus and reagent:
- Resazurin tablets
- Test tubes with 10 mls mark
- 1 ml pipette or dispenser for Resazurin solution.
- Water bath thermostatically controlled
- Lovibond comparator with Resazurin disc 4/9

Procedure :
The solution of Resazurin as prepared by adding one tablet to 50 mIs of distilled
sterile water. Rasazurin solution must not be exposed to sunlight, and it should not
be used for more than eight hours because it losses strength. Mix the milk and with
a sanitized dipper put 10 mls milk into a sterile test tube. Add one ml of Resazurin
solution, stopper with a sterile stopper, mix gently the dye into the milk and mark
the tube before the incubation in a water bath, place the test tube in a Lovibond
comparator with Resazurin disk and compare it colourimetrically with a test tube
containing 10 ml milk of the same sample, but without the dye (Blank).
 Solid not Fat Test of milk sample(SNF)

• Warm milk sample to 35-40 deg C.

• Then cool milk sample to 27 deg C.
• Place the Lactometer (dip) in aluminium jar.
• Note the reading at 27 deg C.
• Put the lactometer reading in formula
Formula(%SNF):CLR/4+0.44+0.25*F
F= fat of sample

Determination of total solid (TS)

- Weigh the dish with lid (W1).
- Take about 5gm milk sample in the dish and weigh with lid on (W2).
- Transfer to an oven at 102+2 deg C for 3hr.
- Allow to cool in desiccators for 30-40 min and weigh (W3).
TOTAL SOLID%= (W3-W1)*100/ (W2-W1)

Main product :-
1. Milk:- Standardized milk 4.5 fat/ 8.5 snf
2. Toned milk 3.0 fat/ 8.5 snf
3. Double toned milk 1.5 fat/ 9.0 snf
4. Whole milk 6.0 fat/ 9.0 snf

MILK PRODUCTS :-
- GHEE
- ICE-CREAM
- LASSI
- MISTI-DAHI
- PEDA
- PANNER
- SUDHA SPECIAL
- KALAKAND
- RASOGULLA
- GULABJAMUN
- PLAIN-CURD
- LEDIKENI
- BALUSAHI
 MILK PLATE COUNT AGAR (7703)

Intended Use:-
Milk Plate Count Agar is used for the isolation and enumeration of
microorganisms in milk and dairy
products in a laboratory setting. Milk Plate Count Agar is not intended
for use in the diagnosis of disease or
other conditions in humans.
:-Product Summary and Explanation
Liquid milk and other dairy products are highly perishable and can spoil
in a few days. Contamination of raw milk can arise from several
sources including, soiled udders, inadequately cleaned milking
equipment, and
poor handling and processing of samples. Prolonged or improper
holding of dairy products may permit microbial contamination to
increase. Bovine mastitis may cause contamination with
Staphylococcus aureus,
Streptococcus agalactiae, E. coli and other microorganisms. Poor
cleaning of the milking equipment may
cause contamination with streptococci, coliforms, or heat resistant
Bacillus spp. Spoilage of pasteurized or
raw milk by proteolytic psychrotrophic bacteria can occur on prolonged
storage below 7C
Milk Plate Count Agar is equivalent to the medium recommended by
the British Standard Institution1,
International Dairy Federation2, and International Organization for
Standardization3 for the enumeration of
microorganisms in liquid milk, ice cream, dried milk, and whey.
Principles of the Procedure
• The nitrogen and essential vitamins are provided by Tryptone and
Yeast Extract. Glucose is the carbonenergy source. Antibiotic Free
Skim Milk is a source of casein. Proteolytic bacteria will be
surrounded by a clear zone from the conversion of casein into soluble
nitrogenous compounds.1 Agar is the solidifying agent
• Formula / Liter
Tryptone .................................................................................... 5 g
Yeast Extract .......................................................................... 2.5 g
Glucose ..................................................................................... 1 g
Antibiotic Free Skim Milk .......................................................... 1 g
Agar ........................................................................................ 10 g
Final pH: 6.9 ± 0.1 at 25C
Formula may be adjusted and/or supplemented as required to
meet performance specifications.
• Precautions
1. For Laboratory Use Only.
• Directions
1. Dissolve 19.5 g of the medium in one liter of purified water.
2. Heat with frequent agitation and boil for one minute to completely
dissolve the medium.
3. Autoclave at 121C for 15 minutes.
Quality Control Specifications
Dehydrated Appearance: Powder is homogeneous, free flowing, and
light beige.
Prepared Appearance: Prepared medium is trace to slightly hazy and
light beige to medium amber.
• Expected Cultural Response: Cultural response on Milk Plate Count
Agar was performed with raw milk dilutions. Raw milk dilutions were
prepared and tested following the standardized test method as
outlined in Milk Plate Agar for the Microbiological Examination of Dairy
Products,4 incubated at 32 ± 1C, and examined for growth at 48
hours.
Test Sample Expected Results
• Unpasteurized (raw) milk t-value < 2.70Milk Plate

Milk Count Agar was also inoculated with the organisms listed below.
Cultures were incubated aerobically at 35 ± 2C and examined for
growth at 18 – 24 hours.
Microorganism Approx. Expected Growth
Inoculum (CFU)
Escherichia coli ATCC 25922 10-300 Good to excellent
Staphylococcus aureus ATCC 10-300 Good to excellent
25923
Staphylococcus epidermidis ATCC 10-300 Good to excellent
12228
Streptococcus pneumoniae ATCC 10-300 Good to Excellent
6305
Streptococcus pyogenes ATCC 10-300 Good to Excellent
19615

The organisms listed are the minimum that should be used for quality control testing.

Test Procedure
Perform total counts using the pour plate method or spread plate procedure.
1. Prepare milk dilutions of 1:10, 1:100, 1:1000, in ¼ strength Ringer’s solution. Use this
inoculum within 15
minutes.
2. Pour Plates: Pipette 1 mL of each dilution into Petri dishes. Add 10 – 12 mL of Milk
Plate Count Agar,
cooled to 45°C. Mix thoroughly.
3. Spread Plates: Spread 1 mL of each milk dilution over the surface of each prepared
and solidified Milk
Plate Count Agar.
4. Incubate inoculated medium at 35 ± 2C and examined for growth

Results
Select plates containing 10 – 300 colonies. Results are expressed as colonies per mL
of product tested.
Proteolytic psychrotrophic colonies may be enhanced by flooding the plates with a
solution of 1% hydrochloric acid or 10% acetic acid. Pour off the excess acid solution
and count the colonies surrounded by clear zones
• Storage
Store sealed bottle containing the dehydrated medium at 2 - 30°C.
Once opened and recapped, place container in a low humidity
environment at the same storage temperature. Protect from
moisture and light.
• Expiration
Refer to expiration date stamped on the container. The dehydrated
medium should be discarded if not freeflowing, or if appearance
has changed from the original color. Expiry applies to medium in
its intact container when stored as directed.
• Limitations of the Procedure
• Due to nutritional variation, some strains may be encountered
that grow poorly or fail to grow on this medium.
• Packaging
Milk Plate Count Agar Code No. 7703A 500 g
7703B 2 kg
7703C 10 kg
• References
1. British Standards Institution. BS4285 Sec. 1.2. 1984.
Microbiological examination for dairy purposes. Diluents, media
and apparatus and their preparation and sterilisation.
2. International Dairy Federation. 1020 Brussels, Belgium.
3. International Organization for Standardization. 1982.
International Standard ISO / DIS 6610.
4. Marshall, R. T. (ed.). 1993. Standard methods for the
examination of dairy products, 16th ed. American Public Health
Association, Washington.
• Technical Information
Contact Acumedia Manufacturers, Inc. for Technical Service or
questions involving dehydrated culture media preparation or
performance at (517)372-9200 or fax us at (517)372-2006
 CONCLUSION
1. Patna is very huge market of Sudha’s product and the main player of this product
are :
• SUDHA
• NESTLE
• LOCAL PRODUCT
• IMPORTED PRODUCT

• 2. Among these brands the sale of Sudha’s is very high and it is followed by Sudha

• 3 Sudha is top in the list among different brand in Patna.

• 4. Most of customer prefers Sudha’s product than other.

• 5. Share of sudha is increasing very gradually and it is good sign for the Sudha
company.

• 6. Sudha is not properly aware of the promotional activities regarding Product.

• 7. Due to electricity break down problem in Gaya effects the Sudha’s product or
other’s product very much especially in summer seasons.

• 8. Best season for Sudha’s product is the time of festival like Durga puja, Dipawali,
id , bakrid , Holi .