Perfil de las personas involucradas en el proceso emprendedor

of-a) Storing the milk in chillers



The milk is stored in large chilling centres of the village co-operative societies. Around 43 chilling centres.are present.

 Then the milk is supplied to the 13 District Cooperative Milk Producers’ Union (Milk Union) through tanks having capacity of about 20,000L .After the whole demand of 13 unions are fulfilled the surplus milk is supplied to the Mother Dairy , Gandhinagar

 The district Union supplying milk in the Ghazianad and Noida region is Sabarkantha Dairy, Himmatnagar.

b) Processing of the milk at the milk Union(Sabarkantha Dairy)

• Milk Processing Chart:

• Tankers are received at the reception Dock

• Tankers are checked whether they are sealed properly or not and a small amount of sample is taken for Quality check

• If there is any quality deviation like acidity is above 0.135 and milk is adulterated with urea, glucose, starch, vegetable oil then the whole tank is rejected .

1) After this further lab testing is done with the help of these two types of tests:

i)Electronic milk test

ii) Methyline blue reduction test

Electronic Milk Test : Before pasteurizing the milk the samples are taken to the laboratory. In the laboratory with the help of machine called electronic milk tester, the proportion of SNF & FAT is checked with

phosphate solution. When the colour of the milk becomes yellow, it is sent for pasteurisation.

Methyline blue reduction test: Another test, which is taken in the laboratory, is called methyline blue reduction test.This test is conducted for checking for how long the milk will remain fresh. To check this, 10 ml of milk is taken and 1 ml of methyline blue solution is added to it. It is then kept under water at 57-degree C. After one hour, if the solution losses its colour than it is called raw milk. If the solution remains the same even after 5 hours than it is considered as fresh milk, which remains constant for a long period of time. The dairy fixes the proportion of FAT &

SAF.

• After laboratory gives green signal and confirming the raw milk at the

reception dock Gross weight of the tankers are taken and then the tankers are unloaded and their tare weight (empty weight) is taken.

Net weight of the milk received = Gross weight - Tare weight

• Then the milk is brought in to the house connected with the pump is sent to the milk processing plant for filtration.

• This is than chilled below 4 degree C in chillers and then stored in milk silos.

• After that milk is processed which has two steps i.e. pasteurizing and standardizing.

2. Pasteurizing & standardizing: After collecting and checking and conducting

laboratory tests, the pasteurizing process is conducted. To pasteurized the milk means to kill all the germs in the milk by a particular method which was invented by a

scientist called James Pasteur and so the name pasteurization.

In pasteurizing, the milk is first heated at 80C to 82 C for 30 seconds and then it is immediately cooled below 4 C. By this method they destroy the pathogenic bacteria present in the raw milk. But if the right degree of temperature is not provided there are chances that the milk might still contain germs.

After pasteurization the milk is again send to the chilling units (temp below 3 degrees) and then to the pasteurized Milk tank.

After this process some milk goes to separator machine and remaining is proportionately sent for standardization.

Diagrammatic representation of Pasteurizer milk process

• Standardization process is known such as it bifurcates the milk in 3 categories varying according to that FAT & SNF contents. The equipment named OSTA.

Autostandardization adjusts the fat directly. The computer is just ordered

whether gold or ,Taaza milk is to be rationed and the same will be received with appropriate contents.

Ready Milk = Pasteurised + Standardized.

3. Separation process:

Separator machine separates two kinds of products, skimmed milk & cream, through

channels. There are 100 disks fixed in separator machines, which revolve at 5000 rpm

(revolution per minute). It is taken to the tanks, which has the capacity of 20000 litres.

Whenever the milk is needed from the tank, it is tested in the laboratory and the deficit

proportion fat is added by mixing cream. This process continues for 24 hours.

4. Quality Check

Pasteurized milk is sent for a quality check in the Quality Assurance laboratory of the

dairy plant. Within 14 seconds FAT and SNF proportion is received

5. Packing Process

After this the milk is sent for packing to the milk packing station in the dairy plant.

At the milk packing station(Nagar dairy) this whole process of processing of milk is again repeated .

In the milk packaging station there are huge pipelines and behind each of them there is polyfill machine from which the material to pack milk comes out.

The pouches are kept in the crates and stored in the cold room stores.

6. Storage

Then the milk is sent to the cold storage of the dairy where the milk is stored until it is

dispatched.

Here the milk is stored at temperature ranging from 5 C to 10 C, it is maintained with the help of exhaust fans having silicon chips.

The damaged pouches are kept a side and the milk is once again put to the tank.

•In the cold room the crates are stacked on the lorry and brought to the dispatch dock . From the dock they are loaded in the milk vans and finally dispatched to the distributers who supply it to the retailers and then the milk finally reaches the customers.

7 .Distributing and marketing of milk BY GCMMF.

The marketing and distribution of milk processed and manufactured by milk unions is done by GCMMF.

• Distributers supply it to the retailers and then the milk finally reaches the customers.

• Arranges transportation of milk & milk products from the Milk Unions to the market.

• GCMMF takes the daily demand from the distributers and accordingly inform it to the packing plant(Nagar dairy)

A zero level of channel also called A direct marketing channel consists of a manufacturer

selling directly to the final customers.

A one level channel; contains one selling intermediary such as retailer to the final customers.

A two level channel two intermediaries are typically wholesaler and retailer.

A three level channel are typically wholesaler, retailer and jobber in between.

GCMMF has an excellent distribution. It is its distribution channel, which has made it so popular. GCMMF’s products like milk and milk products are perishable. It becomes that much important for them to have a good distribution.

Distribution Chart of GCMMF:

We can see from above figure that GCMMF distribution channel is simple and clear. The products change

hands for three times before it reaches to the final consumer. First of all the products are stored at the Agents

end who are mere facilitators in the network. Then the products are sold to wholesale dealers who then sell

to retailers and then the product finally reaches the consumers.