PRESENTATIONON

PRODUCTION &OPERATION MANAGEMENT

OF

’’OMFED’’

Submitted To:- Submitted By:-Prof.Vijaya Bandopadhyaya Sandeepan Ashe(180)

Swagatika Sahoo(182)

Paramita Mukhopadhya(183)

Aws Mirza Baig(155)

Md.Mujafer Madine(179)

Ratnamanjari Mishra(136)

Chiranjit Bhattacharyya(178)

TOPIC TO DISCUSSINTRODUCTIONEXISTING CAPACITIES

&THROUGHPUTCOMPLETE PRODUCTION

PROCESS OF OMFEDQUALITY CONTROL CONLUSION

INTRODUCTION The Orissa State Cooperative Milk

Producers' Federation Limited (OMFED) is an apex level Dairy Cooperative Society registered under Cooperative Society Act – 1962.

OMFED's main activities includes promoting, production, procurement, processing and marketing of milk & milk products for economic development of the rural farming community in Orissa.

EXISTING CAPACITIES &THROUGHPUTDesigned Capacity Present Throughput

Liquid Milk 2,50,00Liters Per Day

2,00,000 Liters Per Day

Ghee 30 MT Per Month 30Mt Per Month

Sweet Curd 30 Mt Per Month 30 Mt Per Month

Curd 150 Mt Per Month 110 Mt Per Month

Flavourd Milk 1,20,000 Bottels Per Month

1,00,000 Bottels Per Month

Table Butter 5 Mt Per Month 1 Mt Per Month

Chhenapoda 5 Mt Per Month 2Mt Per Month

Vaccum Packed Paneer

15 Mt Per Month 10 Mt Per Month

Lassi 10000 Packets Per Day

5000 Packets Per Day

Butter Milk 15000 Packets Per Day

6000 Packets Per Day

PRODUCTION & OPERATION OPERATION

Milk Reception Transportation Cooling Testing And Measuring Storing

MILK PROCESSINGSTANDARDISATIONSPERATIONPASTEURISATIONHOMOGENISATIONSTORING

PROCESS STANDARDISATION-Standardization is the process of

developing and agreeing upon technical standards. A standard is a document that establishes uniform engineering or technical specifications, criteria, methods, processes, or practices.

SEPARATION- The cold raw milk passes through either a clarifier or a separator, which spins the milk through a series of conical disks inside an enclosure. A clarifier removes debris, some bacteria, and any sediment that may be present in the raw milk.

PASTEURIZING -The milk is piped into a pasteurizer to kill any bacteria.

HOMOGENIZING- Most milk is homogenized to reduce the size of the remaining milk fat particles. This prevents the milk fat from separating and floating to the surface as cream. It also ensures that the milk fat will be evenly distributed through the milk.

STORING- After the completion of the homogenization the milk is transported to the storage tank for further processing.In case of dairy plant the storage tank is named as “SILO”. It has a capacity of 100(TLPH).

PRODUCT PROCESSINGSterilization Of Milk: Milk that is processed in this way using temperatures exceeding 135°

C, permits a decrease in the necessary holding time (to 2-5 s) enabling a continuous flow operation.

CONTRACTION /EVAPORATION: Fluid milk contains approximately 88% water. Concentrated

milk products are obtained through partial water removal. Dried dairy products have even greater amounts of water

removed to usually less than 4%. The benefits of both these processes include an increased shelf-life, convenience, product flexibility, decreased transportation costs, and storage.

DRYING: The milk is then evaporated prior to drying for the following reasons: less occluded air and longer shelf life for the powder viscosity increase leads to larger powder particles less energy required to remove part of water by evaporation; more

economical

CONT:

FERMENTATION: Long before microorganisms had been discovered, butter milk and

sour milk were found palatable by some people in all countries, Fermented milks are prepared by allowing the normal lactic acid producing organisms present to develop, or by inoculating fresh milk with a portion of fermented milk of good quality.

During fermentation, lactic acid thickens or curdles the milk and produces the desired sour flavour.

COAGULATION:

Milk may be coagulated by the addition of rennin or by bringing the acidity of the milk to the isoelectric point of the casein. When milk is combined with other foods, the salt content of the food or the tannin content of the food may be factors that aid coagulation.

FREEZING: Freezing is a common method of food preservation which slows

both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates freezing makes water less available for bacterial growth .

CONT:

PACKAGING:

Packaging is a technique of using the most appropriate containers and components to protect, carry, identify and merchandise any product. It constitutes an important link between the manufacturer and ultimate consumer for the safe delivery of the product through different stages of production, storage, transport, distribution and marketing.

Storage & Distribution

The finished products are stored in the cold storage in omfed.Here they are stored for the purpose of getting dispatched to different distribution units during the different phase of the day.It can be also stored for more than one day according to the demand of the product. In the cold storage the milk products are generally stored at a temp. between 0oC to 4oC.

Then with the help of well equipped vehicles the milk products are dispatched to the respected units of distribution to full fill the customer demand.

QUALITY CONTROL OF MILK:

Milk quality control is the use of approved tests to ensure the application of approved practices, standards and regulations concerning the milk and milk products. The tests are designed to ensure that milk products meet accepted standards for chemical composition and purity as well as levels of different micro-organisms.

CONCLUSION The dairy market is very flexible in nature & keeps on

changing with the advent of a new technology. So the market can be considered to be very competitive and in order to have a good hold of the market and operate with reasonable profit margin “OMFED” has to optimize it’s operational costs by opting one of the most developed technology present in the market and should have an effective management to achieve all these goals.

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