OMFED

Group:- 2Abhisek Mishra (UM16125)Govind Pradeep Kumar (UM16142)Pranab Sen (UM16153)Satwik Mohanty (UM16168)Subhrajyoti Mohapatra (UM16176)Sujay Motani (UM16177)

Introduction

The Odisha State Cooperative Milk Producer’s Federation Ltd. is an apex level Dairy Cooperative Society. It helps in integrating the milk producers in rural areas with consumers in the urban areas.

Its main activities are:- Our Focus Area

Quality control process and its effectiveness

1. Promotion of milk products.2. Procurement and production of

milk products.3. Processing and marketing of milk

products.

Raw Milk to Factory

Collection Transportation Initial Testing Storage

Initial Testing

• ORAL TESTING• MBRT test• Cob• Acidity• Specific gravity test(min limit 1.027)• Gurber testing

Milk Processing In Factory

Standardization

Filtering and clarification

Homogenization

Pasteurization

Chilling

Holding in Silos

Re-chilling and Packaging

Standards FollowedProcess Standard

Initial Testing Specific gravity maintained at 1.027

Filtering and clarification Milk is heated to 35-40oC before clarification

Homogenization Particles (SNF and Fats) size should not be more than 2 microns

Chilling Milk is cooled till it attains a temperature 4-6oC

Holding in Silos Maintains the milk temperature within 4-6oC

Packaging Packets of sizes 1 liter and 500 ml are made for market consumption

Class of milk Minimum % milk fat

Minimum % milk solids not fat

Premium milk 3.0-4.0 8.5

Toned milk 3 8.5

Class of milk Minimum % milk fat

Minimum % milk solids not fat

Premium milk 3.5 9

Toned milk 3 8.5

FSSAI Standards

Omfed Dairy Standards

Dimensions Of Quality

Conformance to standards

• Omfed focuses on standardization of its milk by adjusting the SNF & fat% and there by ensuring uniformity of the milk.

• Cream extraction when raw collected milk has SNF & Fat above standards.• Addition of Milk powder to increase the Fat & SNF % to specified level.

Durability

• Omfed takes a neutral stance in ensuring durability of the packaged dairy milk.• It uses HTST method for pasteurization for reducing the bacterial count to less than

30,000.• Packaged milk when stored below 5oc, it remains apt for consumption within 48 hours.

Perceived Quality

• Omfed has built a positive brand image in terms of quality & value among its customers.

• Omfed was awarded ISO 22000:2005 (Food Safety Management System) on Aug 2016.

Data Analysis

Date MEAN FAT Fat Range MEAN SNF SNF Range2017-01-21 4.563 0.8 8.263 0.52017-01-22 4.604 0.7 8.273 0.42017-01-23 4.438 0.8 8.192 0.52017-01-24 4.558 0.8 8.283 0.52017-01-25 4.489 0.7 8.233 0.52017-01-26 4.524 0.8 8.234 0.52017-01-27 4.488 0.7 8.227 0.42017-01-28 4.504 0.7 8.239 0.42017-01-29 4.541 1 8.23 0.52017-01-30 4.526 0.7 8.252 0.52017-01-31 4.507 0.7 8.236 0.5

4.522 0.763636364 8.242 0.472727273

The mean FAT, Fat Range and SNF, SNF Range were computed from the collected data (appendix) as shown in below table.

Control Charts (Fat)

2017-01-21 2017-01-22 2017-01-23 2017-01-24 2017-01-25 2017-01-26 2017-01-27 2017-01-28 2017-01-29 2017-01-30 2017-01-310

0.20.40.60.8

11.21.4

R Chart

FAT RangeLCLUCL

Date

Fat R

ange

2017-01-21 2017-01-22 2017-01-23 2017-01-24 2017-01-25 2017-01-26 2017-01-27 2017-01-28 2017-01-29 2017-01-30 2017-01-314

4.2

4.4

4.6

4.8

X Chart

FatLCLUCL

Date

Fat

Control Charts (SNF)

2017-01-21 2017-01-22 2017-01-23 2017-01-24 2017-01-25 2017-01-26 2017-01-27 2017-01-28 2017-01-29 2017-01-30 2017-01-310

0.2

0.4

0.6

0.8

1

R Chart

UCLSNF RangeLCL

Dates

SNf R

ange

2017-01-21 2017-01-22 2017-01-23 2017-01-24 2017-01-25 2017-01-26 2017-01-27 2017-01-28 2017-01-29 2017-01-30 2017-01-317.9

88.18.28.38.48.5

X chart

SNFLCLUCL

dates

SNF%

Key Learning Points

The dairy firm focuses on a few dimensions of quality to a certain degree.

Durability: Omfed does not go for flash heating purposely even though it could increase the durability of the packaged milk because this would result in increase of total cost of the product.

Abusing the system increases internal quality costs

In times of high demand ,the milk is sometimes packaged early on before obtaining the results of MBRT test. This may lead to reprocessing if the micro biological count is not within the prescribed limits.

Suggested Improvement

No quality check in place to test melamine presence

Few years back in some states(UP and Bihar), cases of adulteration of milk with melamine were reported that is a serious health hazard. There should be a proper system to check the presence of this hazardous substance.

Conclusion

Omfed being the leading dairy cooperative society of the state is majorly responsible for distribution of dairy products that are consumed by all sections of the society. Hence, it is imperative for them to keep quality checks at all levels as a minor negligence would result in serious consequences.

Flawless execution of the process flow consistently is now not just a competitive advantage but has become a basic necessity.