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A BRIEF STUDY ON THE PRODUCTION PROCESS AT


MILMA (MALABAR REGIONAL CO-OPERATIVE MILK
PRODUCERS UNION LTD) PALLIKUNNU, KANNUR

Report submitted by,


ATHUL.K.P as a part of his 1 st year BBA Course in School of
Distance Education, KANNUR University with guidance of,

PRO.T.P.JOSE
CO-ORDINATOR (COMMERCE)
SDE, KANNUR UNIVERSITY

Register Number:
2

CERTIFIC
ATHUL.K.P has prepared their
School of Distant education, KAN
in making this report. One must
this regard. I wish him every succ
3

DEC
I here by declare that the con
MILMA by visiting the firm
4

ACKNOW
I am thankful to Pro T.P.JOSE t
his valuable guidance in making
placement trainee of MILMA f
members of MILMA also deserve
5

OBJECT
The main objective of this stud
Kannur Diary & its working pro
i.e., from the raw milk received, t
6

CONTE
The content of study are listed be
1) Introduction.
2) KANNUR MILMA-A pro
3) Production System.
4) Kinds of products.
5) Cleaning Schedule.
6) Packing Process.
7) Processing Details.
8) Conclusion.
7

INTR
I am doing this project as a p
information about a particular co
part of my study I collect some in

After collecting the information


heading and points, denoted by s

I have listed some of the main h


ON the next page. It contains ma

KANNUR or MALABAR REG


UNION LTD (MRCMPU LTD
producers unions in KERALA s
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KANNUR
MILMA Diary was inaugurated
th
State on 30 August 1979.

Malabar Regional Milk Co–Ope


producers union in KERALA. La
It is made available to you 365 D
at PODIKKUNDU in PALLYK
new technologies and adopts hig
the workers in factory limited to

Expansion of KANNUR MILMA


Minister for Diary development o
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PRODUC
The production work starts at 8
first step in production system is
to the factory. The MILMA ha
MILMA uses only the Cow milk
societies. A chain system is used
weight of the milk with the help o
a big VESSEL. This process on
machinery is called RMRT Proce

Milk comes from outside sector


from the societies. This usually
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PASTEURIZATION
The scientific method of destroying the decease causing bacteria in the milk without
destroying the Nutrients is called Pasteurization. After measuring the quantity of
the milk collected the raw milk is transmitted into the tanks for Pasteurization. In
Pasteurization, the milk is first heated for a period of time at 720C and cooled to40C.
Pasteurization is done by Chiller machine. The degree of hotness and coolness of the
milk is shown by a machine called IDMC or plant operating machine. There is a
machine operator to control the hotness and coolness of the milk. The Pasteurized
milk can be stored for at least 3 days without any damage. This is a very expensive
process the MILMA undertakes daily in the daily plants.

After Pasteurization the milk is divided into three categories according to the fat
rate in it. They are,
1) The milk which has more cream.
2) The milk which has average cream.
3) The milk which has no cream.
These 3 types of milk are stored in 3 separate tanks. Then the cream is separated
from the milk using cream separator. After this the milk is packed in containers
which are temper-proof. This is done by packing milk in polythene pouches which
are pre-sterilized by ultra-violet radiation. All these are carried out before the
packet of milk reaches the market.

Milk production is not uniform through the year. In summer milk production is low
while the consumption is more. During rainy season the production is more than
consumption due to the increased availability of Green fodder. This surplus milk in
the rainy season is take milk powder plant at ALAPPEY and converted into Milk
powder and Ghee for storage. In summer when the milk availability is low, this milk
powder and milk fat are recombined to produce fresh milk to make up the deficit.
This is the safe, scientific, universally accepted and legal method.

In MILMA, milk production is done in 2 shifts. A morning shift and evening shift.
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KINDS OF PRODUCTS
Usually there are three types of milks.

1) Milk which has high quantity of the fate rate.


2) Milk which has average amount of fate rate.
3) Milk which has no rate.

This milk is usually identified packing cover used by MILMA. The cover comes
out in these colors Yellow, Blue & green.
The milk contained in Yellow cover has only a least amount of fat. 1.5 is the fat
rate in this type of milk. This type of milk is also called Pastured Double Toned
Milk.

The milk contained in Blue cover has the fat rate of 3%. It contains the average
ratio of fat. This type of milk is also called Pasteurized Toned Milk.

The milk contained in Green cover has high percentage of fat. The fat contain in
this type of milk is 4.5%. This type of milk is also called Standardized milk.

The fat rates in this milk are separated with the help of cream separator. When
the cream is separated the milk is stored into a tank& then packing will take
place.
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CLEANING SCHEDULE
After then work is completed according to the shift, the pipe line through the milk
passed on is cleaned completely. the pipe lines are cleaned by using hot water, Alkali
& Acid. This process continues daily shift by shift. The cleaning helps the consumer
to get good quality milk.

Cleani
Name of EQPT/ Li
1)Chiller
2)Raw Milk
3)Storage Tank[Raw M
4) RMRT........
5)Road Milk Tanker
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PACKING PROCESS

After the milk is pasteurized & cream is separated from it, then starts the packing
process. Packing process is completely done by Machines. No manual handling is
necessary in packing process. When the milk is packed the workers will receive it
and then it is put into Trays. Each try contains 20 packets. There will be around
1000s of trays in the factory. When there is festival season the factory will produce
the large amount of milk & for the packing section should be very efficient. Only
then more milk can be packed. In KANNUR MILMA Plant since there is a huge
packing machine such problem does not arise. Before the milks are put into tray it is
cleaned with a cleaning machine & then the milk is transported to the allotted areas.
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BY
The Bye products produced
produce this there will be anoth

KANNUR Diary
Processing Details as on 18
Product Quan
Toned Milk 670
Standard Milk 140
Curd 100
Sambharam 200
Smart 700
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CON
In this project I came to
From this industrial visit I
of the firm. This visit help

In Malabar area the milk


PALAKKAD-KASARGO
well equipped Diary plant
it is made available to y
MILMA Diaries in Malab
intimation to the Diary ma

I am sure that this project