A PROJECT REPORT On Public Awareness Regarding Adulteration of Milk

CONTENTS
SL.NO 1 2 3 4 5 6 7 8 9
TITLE EXECUTIVE SUMMARY ABOUT INDUSTRY COMPANY PROFILE RESEARCH METHODOLOGY DATA ANALYSIS FINDINGS SUGGESTIONS CONCLUSION BIBLIOGRAPHY
Public awareness regarding adulteration of milk DHARWAD MILK UNION
EXECUTIVE SUMMARY Dharwad Milk Union is one of the member milk unions among 13 unions in the Karnataka state and functioning at Middle level between the Dairy Co-operative Societies (DCS) member and Karnataka Milk Federation (KMF) where the milk procurement, pasteurization, processing and marketing is taking place. It was a great experience to undergo summer in-plant training on A Study on Public awareness regarding the adulteration of milk in dharwad city During the study I tried my best to know the various departments of the company, from production to the marketing of milk. In the first half of my study i.e. Organizational study I found that Marketing department plays key role in the company. In this report I tried to know the Public awareness regarding adulteration of milk which may help the Marketing department of the company as well as to the company. The study focused on how exactly Public awareness about adulteration in milk. And does the Public awareness according to the company? In the findings and suggestion part I tried to find the answers to the above. While survey trough questionnaire, I came to know the company have to improve sales trough advertisement, they should aware to customers about company. Products they should put banners and hoarding at the public places, the company highlight its products as a health conscious trough advertisement.
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INDUSTRIAL PROFILE
DAIRY INDUSTRY IN INDIA: Dairy enterprise is an important occupation of farmer. In India nearly 70% of the people depend on agriculture. It is the backbone of India. Dairy is linked with agriculture industry to a large extent. Animal husbandry in India is an essential part of agriculture. It is mainly a rural occupation closely associated with agriculture. DEVELOMENT OF DAIRY INDUSTRY IN INDIA: During the Pre-independence year there was no serious stress given to dairy industry. In 1886 the Department of Defense of the British Government established the dairy farms for the supply of milk to the British troops in Allahabad. Later, in 1920 serious steps were taken by Mr. William Smith, an expert in dairy forming to improve the milk production There was discrimination done to the Indians hence this led to the rise of the first milk union in India. In Lucknow in 1937 called the Lucknow milk producers Co-operative union Ltd. In 1946 AMUL (Anand Milk Udyog Ltd) was started in Gujarat to bring up the economic stability of villagers. When the farmer Prime Minister Lal Bahaddur Shastri visited the functioning as it was rendering a social service to the society, which helped the villagers to come in the national economic stream. The dairy and Animal Husbandry received serious attention after the independence. There were lots many of progressive steps taken by the government through five year plans. This led to the formation of National Dairy Development Board in 1965 & thus in 1970 he decided to Bring a White Revolution through out the country, Initially 10 states were selected were for this purpose excluding Karnataka. In Karnataka in 1974 an integrated project was launched to restructure and reorganize the dairy industry on Co-operative principle of AMUL and to lay foundation for new direction in dairy industry.
NATIONAL DARIY DEVELOMENT BOARD:
History:
The NDDB was founded to replace exploitation with empowerment, tradition with Modernity, Stagnation with growth, transforming dairy into and instrument for the development of Indians rural people. The NDDB was established in 1965; the board is registered under the Societies Registration Act and the public Trust Act, fulfilling the desire of the Prime Minister of India the late Lal Bahaddur Shastri to extend the success of the Kaira Co-operative Milk producers union (AMUL) TO OTHER PARTS OF India. Dr Vergese Kurien was the founder chairman. The success combined the wisdom & energy of farmers with professional management to successful capture liquid milk and milk product markets while supporting farmers investment with inputs and services.
The Growth:
NDDB began its operations with the mission of making dairying a vehicle to a better future for millions of gross roots milk producers. The mission archived helped to launce Operation Flood, a programmed extending over 26 years and with the help of World Bank Loan India become the worlds largest milk producing country. As per March 2001 Indias 96000 Dairy Co-operative are integrated thorough a three Tier Ccoperative structure. The Anand pattern, which is owned by more than 10 million formers, procures an average of 1605 million liters of milk everyday. The milk is processed and marketed by 170 milk producers co-operative unions which, in turn own 15 state co-operative milk marketing federation. Since its establishment the dairy development board has planned and spearheaded Indias Dairy programmer by placing dairy development in the hands of milk producers and the professionals they employ to manage their co-operatives. In addition, NDDB also promotes other commodity based co-operative, allied industries and veterinary biologically on an intensive and nation wide basis.
Objectives of NDDB:
To sponsor, promote, manage, acquire, construct or control any plant or work, To make information available on request to technical services to increase To prepare initial feasibility studies of dairying and other dairy related projects To undertake research and development programmed related to production and To provide assistance for exchange of information to other international
which promote projects of general public utility relation to dairying. production of Milk. and undertake subsequent designing planning and start up those projects. marketing of milk and milk products. agencies.
Services rendered by NDDB:

Planning dairy and rural development projects. Organization of farmer co-operative societies. Setting up of dairy and cattle feed plants. Manpower planning and training. Applied research and development. Implementation of milk production enchantment programmed.
DHARWAD MILK UNION
Establishment:
The Dharwad Milk union is co-operative society among the 13 establishment, under KMF The dharwad Milk Union (DMU) is one of the most modern plant in Karnataka. it is located in specious 15 acres of land, located in lakamanahalli industrial area, adjacent to the national highway -4 it is patterned after AMUL Milk dairy Anand Gujarat.
History:
A group of experienced offices appointed by the Karnataka Milk Federation surveyed the whole of dharwad districts in before 1984 dairy was run by Karnataka government in 1984 it was being handed over to Karnataka milk federation and in 1988 the unit is handed over to cooperative society called as dharwad milk union operated by cooperative societies of four north Karnataka Districts, dharwad, Gadag, Haveri, Uttar Kannada. The production capacity of DMU is 2 lakh liters of milk per day and also has the capacity to produce 12 tons of milk powder 10 tones of butter and 6 tones of Ghee per day. DMU collecting 80 thousand liters of milk per day from its societies and sells above 70 thousand liters per day and the remaining milk is used for produce milk products.
COMPANY PROFILE Status Location Share capital Plant capacity A co-operative society registered under the co-operative Act 1959. Lakmanahalli, industrial area, Dharwad 3 crores by members and 2 crores by government of Karnataka 2 lakh liters per day Milk powder Butter Milk chilling centers Ghee Gadag Haveri Hirekerur Naragund Ron Presence value of activity Area of operation Board of directors 12tons/day 6tons/day 6tons/day 20,000 ltrs/day 20,000 ltrs/day 20,000 ltrs/day 8,000 ltrs/day 10,000 ltrs/day
Sirsi 20,000 ltrs/day Collection of Milk 80,000 ltrs/day Sales of Milk 70,000 ltrs/day Dharwad, Haveri, Gadag, Uttar kannada districts Elected members 8 Ex officers 3 5 By govt 393 workers 8 NANDINI Milk: homogenized milk. Milk products: Butter, ghee, curd, lassi, paneer, milk powder, khova, peda, mysore pack etc
Total workers Departments Brand name Products
Toned Milk, full cream milk, standard milk, shubham milk,
Co-operative societies at village level
460 socities
Vision statement of DMU:
Total quality Honesty Discipline Cleanliness Transparency Sincerity and dedication Co-operation free of politics Sovereignty Respecting each other's, opinions, ideas & feelings.
Mission statement of DMU:

At DMU we Endeavour to satisfy the taste and nutritional requirements of the customers. Through excellence in marketing by DMU committed team, DMU are committed to offering quality products that provide best value for money.
Quality policy of DMU:

To ensure pure, hygienic milk and milk products through continuous improvement of quality standards.
Infrastructure facilities:
Infrastructure facilities in DMU, they have these won chilling center and they can distribute milk with the capacity of covering the 11 routes and the capacity is 1, 00,000 LPD. Other facilities like: Security facilities Canteen facilities Shift: Three shift per day. Babasabpatilfreepptmba.com 8
Manual punching card and computer entries will be there
Functions of DMU:
The main function of DMU is to procure milk from villagers and pay them the right price. To educate the villagers about milk and its quality. To make 'Nandini' as a part of daily life. To provide good quality of cattle feed, fodder, veterinary aid seeds, etc., to the villagers. To see that the DCS's are carrying out their activities properly and in an efficient manner. To see that the milk is brought from DCS's to the chilling centers in the prescribed time. To look the accounts of the DCS's supervise the purchase process and market the milk and milk products.
Objectives of DMU:
Providing hygienic and good quality of milk to the consumers. Babasabpatilfreepptmba.com 9
To build the economic strength of the milk producers in villagers. To eliminate middlemen's in the business so that the milk producers receive their appropriate share of bread. To educate the villagers about the adulteration of milk and its harmful effect on the body. To see that every citizen becomes healthy by consuming good quality of milk. To make villagers self-viable and build self image.
Goals of DMU:
Generating employment opportunities for rural mass urban. Procurement of good milk. Supplying quality milk to the customers in the city at appropriate Price.
Process at DMU:
The milk collected at DCS's is brought to the center through carriers, trucks etc. The quality and quantity of milk bought is checked at the Reception center by a supervisor. A sample of milk is taken and is tested in a laboratory for fat content, Solid Not Fat (SNF) acidity etc. As the milk is at room temperature it is to be brought down to 4C. to 5 degree C. So that it may check the growth of bacteria. To ensure this milk is passed through a chilling chamber where the milk is chilled. Its temperature is bought down and then the milk is stored in a tank called as "Ram Milk Tank".
From this tank the milk is pumped to a pasteurizing cell where the milk is heated up to 72C and 15 seconds, so that all the bacteria and microorganisms may be killed and then the milk is simultaneously cooled to 4C to 5 degree C and is stored in a "Pasteurized Milk Tank". Babasabpatilfreepptmba.com 10
From here the milk is separated according to the requirement of production of different types of milk and the remaining milk is used for manufacturing milk products.
Product Profile:
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Nandini Toned Fresh and Pure milk containing 3.0% fat and 8.5% SNF.
Available in 500ml and 1litre packs.
Nandini Homogenized Milk is pure milk which is
homogenized and pasteurized. Consistent right through, it gives you more cups of tea or coffee and is easily digestible.
Full Cream milk. Containing 6% Fat and 9 % SNF.A
rich, creamier and tastier milk, Ideal for preparing homemade sweets & savories.
Cows pure milk, UHT processed bacteria free in a
tamper-proof tetra-fino pack which keeps this milk fresh for 60 days without refrigeration until opened. Available in 500ml Fino and in 200ml Bricks
A taste of purity. Nandini Ghee made from pure
butter. It is fresh and pure with a delicious flavor. Hygienically manufactured and packed in a special pack to retain the goodness of pure ghee. Shelf life of 6 months at ambient temperatures. Available in 200ml, 500ml, 1000ml sachets, 5lts tins and 15.0 kg tins
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Nandini Curd made from pure milk. Its thick and delicious. Giving you all the
goodness of homemade curds. Available in 200gms and 500gms sachet.
No matter what you are celebrating! Made from pure
milk, Nandini Peda is a delicious treat for the family. Store at room temperature approximately 7 days Available in 250gms pack containing 10 pieces each.
Great way to those soft and juicy jamoon treats at home!
Nandini Gulab Jamoon Mix is made from Nandini skimmed milk powder, maida, soji and Nandini Special Grade Ghee. Available in 100gms and 200gms standy pouch with a five layer foil lamination. Shelf life of 6 months.
Nandini spiced Butter Milk is a refreshing health drink. It
is made from quality curds and is blended with fresh green chilies, green coriander leaves, 13safetida and fresh ginger. Nandini spiced butter promotes health and easy digestion. It is available in 200 ml packs and is priced at most competitive rates, so that it is affordable to all sections of people.
Sterilized flavored milk, a nutritious and healthy drink and
an all-season wholesome drink available in five different flavors pineapple, rose, badam, pista. Babasabpatilfreepptmba.com 13
Rich, smooth and delicious. Nandini Butter is made out of
fresh pasteurized cream. Rich taste, smooth texture and the rich purity of cows milk makes any preparation a delicious treat. Available in 100gms (salted), 200gms and 500gms cartons both salted and unsalted,
Organizational Structure:
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BOARD
Directors (8members)
Ex officers (5members)
Govt nominees
Procuremen t Dept
Product president director
Marketing dept
Administrati ve dept
Finance dept
Security dept
Transport
Quality control
F.G.S& stores
M.I.S
Accounts & purchase
DEPARTMENTS OF THE COMPANY:

Production department Administration department Engineering department Procurement & input department Stores department Security department Processing department Quality control department Finance department Marketing department Distribution department
PROCUREMENT AND INPUT DEPARTMENT:
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The structure of procurement & input department: Manager (P & I)
Procurement wing
Technical Input Wing
Deputy Manager
Deputy Manager
Assistant Manager
Assistant Manager
Extension Officer
Clerks
Clerks
Helpers
The Union carries on procurement by setting up co-operative societies at village level. Later milk is collected in the Chilling Center. Milk collected from the milk center, is first tested. There is milk - testing equipments for this purpose. Then a survey on availability of transportation facilities and productive capacity of villages are conducted. If the marketable surplus is more than 150 liters per day, a society is formed. Further 10 promoters are selected from the village and are given the responsibility of collecting the capital for the society by selling shares. Procurement is done twice a day and payment is made on the basis of percentage of the content and SNF in the milk. After this, Milk is sent to Union else chilling center, whichever is near. At the chilling center, milk is chilled up to 4 degree Celsius. Later this chilled milk is sent to
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Union in Insulated Tankers for further processing. The main function of this department is to procure milk different areas throughout the year. DMU making a minimum RS.7.50 for cow milk and Rs. 10 for buffalo milk. Sometimes price may vary with quality. Procurement of milk varies from season to during flesh season i.e., from September to late December the milk productivity is high and during summer the milk productivity will come down. The department also provides facilities that help in enhancing more productivity. The main function of P & I Department is to organize, supervise and operate village dairy co-operative societies and to procure more milk from village societies. Other services provided are: Veterinary services to keep up the good health of cattle through o Regular health Camps o Emergency service round the clock o First aid, Vaccination, Infertility Camps, Fodder Artificial Insemination facilities for improvement of Cattle breed. Facilitating Training Programs regarding management of Cattle. Supply of fodder to cattle.
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PRODUCTION DEPARTEMENT:
The production department has the following structure:
Manager (Dairy)
Deputy Manager
Office Staff
Asst. Manager Asst. (Accounts) Technical Officer Clerk Senior Supervisor Typist Asst. (Stores)
Junior Supervisor
Dairy Operators
Dairy technician
Dairy Worker
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PRPDUCTION PROCESS:
DCS
Fresh Liquid Milk
Sample Testing
Fat and SNF
Chilling
Storing
Pasteurization
Separation
Homogenization
Storing
Packing
Dispatching
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PRODUCTION AND PROCESS DEPARTMENT:

The main objective of this department is to follow up production schedule as per plan and to maintain close and co-ordinate relationship with other department and ensures to upgrade the technical efficiency of production. Milk, as it is highly perishable product has to process immediately to avoid spoilage milk with respect to its flavor, texture and taste. Production department is well equipped and has various types of highly sophisticated machines imported from Sweden and Denmark. Once the milk is received from P & I department, it is first weighed with the help of weighing bowl. Later, it is poured in dump tank. Sample testing is made through lactometer reading and other tests. The fat and SNF content of each sample of milk is accessed the cow and buffalo's milk are separately received and sent to the production section separately through two different stainless steel pipes. Later, the raw milk is passed through plate chiller of variable capacity where it is cooled up to 4-5 degrees Celsius. This cooled raw material is further stored in a silo of 30,000 liters capacity. PURPOSE OF CHILLING: This is done to avoid the growth of microorganisms, which are responsible for spoilage of milk and bitter taste. The milk, which is stored in silos, is pumped through pipeline to the balance tank, which helps to maintain the steady speed flow of milk in the Pasteurization machine. In, DMU, there are 2 milk Pasteurization machine and 1 Cream Pasteurization machine.
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PURPOSE OF PASTEURIZATION: Pasteurization is a process where milk is heated to high temperature and cooled instantly, to destroy any microorganism. The pasteurized milk will stored in Pasteurized milk silos and then sent to pre-packing section. Packing is done in 500ml and 1000ml and stored in cold storage at 7. PASTEURIZATION OF CREAM: The milk in bulk is taken to the cream separator. Here, the, cream is separated. The cream is passed through cream Pasteurization Unit. This cream is sent to Butter Section. The milk with no fat is skimmed milk. This skim milk 'is pumped back to Pasteurization Unit and heated to 72 using steam and chilled to 4 using chilled water and stored silos. This skimmed milk is sent to powder section. The pasteurize cream is mixed in portion to pasteurized milk.
The different types of milk with difference in quality are: TYPES OF MILK FAT (in %) Toned milk Standard milk Shubham milk 3.0 4.5 5.0 CONTENT SNF (in %) 8.5 8.5 9.0
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The below table gives a brief idea of the milk products, their fat SNF, moisture Content: PRODUCT Butter Ghee Panner FAT 83% 99.8% 20% SNF 1% 30% MOISTURE 16% 0.2% 50%
QUALITY DEPARTMENT:
The structure of Quality control department:
Deputy Manager
Asst. Manager
Asst. Manager
Quality Assistant Officer (Chemicals)
Quality Assistant Officer (Bacteriology)
Quality Analyst Lab Assistant Quality Asst.
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Quality Control Department:

A qualified Q.C officer is in charge of this section which works in all the three shifts. The main of this department is to see and check the quality of milk and milk products produced in the plant. The activities of this section in brief are as listed below: 1. Tanker milk . 2. Can milk: : organoleptic, fat & snf of society samples And cob of doubtful cases 3. Raw milk silo : stock check at beginning and end of shift. Temperature, fat, snf, clr, and acidity 4. pasteurized milk silo : fat , snf, mbrt, phosphates, temperature And keeping quality 5. Butter : fat, curd, moisture, salt, yeast & mould, Coli Form count. 6. ghee 7. peda 8. powder : : : moisture and free fatty acid moisture and total solids snf, moisture, burnt particles etc chemicals and packing materials : hardness, ph, alkalinity, total dissolved 23 : Fat, Snf, Temperature, acidity, cob, and Adulterants
9. material testing : 10. Water-
Solids Of raw, soft and boiler blow down Water. There are various tests conducted by the officer in charge as well as the assistants to meet this requirement. If any product does not pass through the quality standard then the product is rejected. Even before dispatching the Products undergo testing and it is only after the approval of the quality department that the goods are dispatched. Test conducted at DMU: When the milk arrives at DMU, at the reception center a panel of well-qualified persons in a laboratory tests the quality and quantity of milk. There are number of tests carried, some of them are as follows: on boiling (COB) test Clot Alcohol test Taste Flavor Acidity Corrected lactometer reading (CLR) Gerber method for fat test. Milk-tested method Moisture test Solid not fat (SNF) test.
Test for SNF: SNF is tested using lactometer at 27oc because at this temperature the SNF and fat contact will be equally distributed in the milk.
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TESTS FOR FAT: Gerber method: This is the most accurate scientific method of checking the fat content in the milk. In this method 10% of H2SO4 (90%dilute) + 10.75ml of milk is taken in a test tube with appropriate marketing. To this 1ml of Amyl alcohol is added. Shake well and centrifuge it at 1200 RPM (revolutions per minute) for 3 minutes. This gives the amount of fat content in the milk. Out of these some tests are carried out for milk products such as moisture test etc and the remaining are carried for milk.
Other tests conducted in laboratory:

Phosphates test: This test is carried out to see that whether the milk is pasteurized or not. If the test shows yellow color it is raw milk and if it shows white color it is pasteurized milk. For this test 5ml of Disodium-4 Para nitro phenyl die-sodium salt =1 of milk. Keep it in water incubator at 37o
Methelene Blue Reduction Test (MBRT):

This test is carried to test the life of the Pasteurized milk. For this test 10ml pasteurized of milk +1ml of MBR solution. This mixture is kept for one hour and if the color is reduced to blue in color in 1 hour, it extends the life of the milk to 3hours. Alcoholic Test: This test is done to check the acidity of the milk. For this test 65% of alcohol is mixed with equal volume of milk. If any precipitate in the test tube then it shows that it is positive meaning it contains alcohol which gives higher acidity. Babasabpatilfreepptmba.com 25
Acidity Test: This test is also carried out to check the acidity of the milk. For this test 10ml of milk +10ml of distilled water +1 or 2 drops of phenolphthalein is added as an indicator. This mixture is titrated till the color changes from, white to light pink in color. This shows the percentage of lactic acid content in the milk. The other tests like taste, flavor etc., are conducted at the reception center by the person in charge. These all tests are conducted to ensure that right quality of milk and milk products are produced
MARKETTING DEPARTMENT:
The structure of marketing department: Manager
Deputy Manger (Account / Audit
Deputy Manger (Account / Audit
Asst. Manager
Asst. Manager (Tech. Officer)
Supervisor (FGS/Stores)
Supervisor
Market assistant
Market assistant
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Marketing Department is very important part of Organization marketing of milk and its products is the greatest responsibility to all the products before loosing its quality. The marketing department of DMU is considerably extensive which covers the area of north GOA, UTTAR KANNADA,HUBLI,DARWAD,GADAG & HAVERI todays market share of DMU is 23%. Functions of marketing department: To prepare the marketing plan at the beginning of every year, taking into consideration The demand, sales, production capacity and customer performance. To promote milk and milk products through medices. To study competitors products and their strategies.
Nandini. Loose vendors.57% Private Brand. Others.
23% 14% 06%
Even today large no of the market share lies with the loose vendors who supplies inferior quality of the milk. There fore it is necessary for the company to undertake an aggressive marketing campaign and educate people about the quality of the milk. MARKETING STRATEGY: Visit to all roots of distribution vehicle for connect with all agents. Aims to conduct consumer awareness program. Aims to conduct agents meeting. Aims to setup more Nandini milk parlors.
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Joining to other program. Womens association. Aiming to set up new sales promotional and advertising activities.
COMPETITORS: Arokya Aditya Bharath. Spurthi. varana Shrikrishna Loose vendors
DISTRIBUTION CHANNEL: DMU Transportation Dealers Door Delivery Boys Consumer DMU Transportation Institution. (Institution: Hospitals, Hotels, Hostels etc.) DMU Transportation Parlors Consumers. DMU Transportation Day counters Consumers. MEDIA OF ADVERTISEMENT: News Papers. T.V.Add. Babasabpatilfreepptmba.com 28
Wall paint. Pamphlets. Public Awareness Programmes
SALES PROMOTION: Providing discounts, incentives, to agents for increase sales.
MANAGEMENT INFORMATION SYSTEM DEPARTMENT:

Function of MIS department: To maintain daily reports To maintain information regarding input and output Maintains town wise sales report Reports regarding procurement and input Maintaining accounts of daily purchase of ice and water. The structure of MIS department: MANAGING DIRECTOR
MIS OFFICER
MIS ASSISTANCE
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STORE DEPARTMEENT: Store department structure:
Store superdent
Store Assistant (FDG)
Store Assistant (GR-2)
Helpers
The stores department in DMU follows the Cordex System (Coded Control System). A card is maintained for each item and a number is allotted. The card attached to each article consists of amount balance, date of issue, purchase etc., this is later recorded in separated ledger book. The inventors are of different kind ranging from mechanical, spares, packing items to animal drugs, and stationary and veterinary drugs. There are at least 4000 different inventories. This department has the following services: It tries to maintain maximum and minimum level of inventory so as to avoid
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blockage of capital and storage. Ordinary and local available commodities are maintained at minimum possible Level. Items of urgent and not easily available are stored sufficiently for further demand.
FINISHED GOODS STORES:

The FGS department has the following structure: Assistant Manager
Marketing Assistant
Account Assistant
Dairy operator Dairy Workers
Finished Goods Stores: This department acts as an interface between production and Marketing Department. It is concerned with maintenance of finishes goods connected records. It receives all the finished goods and issues the stock to marketing department as per indents. It ensures that the goods are maintained properly with respect to quality. Accounts are maintained and daily and monthly report is submitted to the production. Marketing and Finance Department, as the products as perishable first-in-first-
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out method of inventory is followed
ADMINISTRATION DEPARTEMENT:
The department has the following structure:
Deputy Manager
Asst. Manager (Board)
Asst. Manager (Personnel)
Admn Superintendent
Admn Superintendent
Admn. Assistant
Time
Canteen
Security
Functions of administration department: Maintenance of attendance. Establishment of billing. Maintenance of service records. Domestic enquiry. To maintain shifts timing. Babasabpatilfreepptmba.com 32
To look after recruitment process. Conducting training to the new employees and also to the existing once.
Responsibility of Administration Department: To look after the overall administration of time office management. Conducting training to the new employees and also to the existing once. To look after over recruitment process. To maintain shifts timings.
FINANCE DEPARTMENT:
The main activity of the finance department is to keep all the account of the financial transactions. It is responsible for maintaining up to date account. The various activities are collected to different sections. The structure of finance department:
DEPUTY MANAGER FINANCE
ASSISTANT MANAGER
ACCOUNT ASSISTANT
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HELPERS
RESEARCH METHODOLOGY:
Topic of the study: Public awareness regarding the adulteration of milk Objectives of the study: To know about the consumer awareness about the adulteration of milk. To know the consumer perception towards quality and price of Nandini milk. To know the effectiveness of promotional activities conducted by DMU.
Need for the study: The study will try to know the reasons for declining of sales of Nandini although it is having good brand name in the market. And try to know customers awareness level towards adulteration of the milk. Scope of the study: The scope of the project is to know the consumers awareness towards adulteration of milk The study will help the respondents to know the adulteration of milk. The study will help the company to know the expectations of the customers. Babasabpatilfreepptmba.com 34
The study will help the company to make strategies to improve their services to meet customers expectation.
Limitations of the study: Time limitation the study is restricted to 8 week. Study limited to Dharwad city only. The study focused on only marketing aspects.
Sampling and the Testing of hypothesis: For this research study I have chosen 100 customers as a sample size, among these 30 for pilot study. My sample unit will be 4 areas of Dharwad city. My sampling elements will be existing and non existing customers
Data Collection Methods: The information necessary for this research study is collected by tapping primary and secondary sources. The sources are as follows: Primary Sources: a) Questionnaire b) Personal interaction Secondary Sources: a) Company reports. b) Company website. c) Related Information from Internet. Sampling process: 1. Population: Customers from the Dharwad city. 2. Sampling frame: Few areas Dharwad city. 3. Sampling unit: House wives, Business men, professionals 4. Sampling size: 100 units.
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5. Sampling method: Simple Random Sampling.
1. Frequencies
Do you know that adulteration can be done in milk Frequency 83 17 100 Percent 83.0 17.0 100.0 Valid Percent 83.0 17.0 100.0 Cumulative Percent 83.0 100.0
Valid
1=yes 2=no Total
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D y u k o th t a u ra n ca b d n in m o o n w a d lte tio n e oe ilk

10 0
8 0
6 0
4 0
Frequency
2 0
0 1 ye = s 2 no =
D you k owth t a u ra o n a d lte tion ca b d e in m n e on ilk
ANALYSIS: Out of the 100 respondent 83% of respondents said that they know that adulteration can be done in the milk & remaining 17% dont know that adulteration can be done in milk. INTERPRETATION: the above table shows that the more number of respondents are know that adulteration can be done in the milk and very few respondents dont know.
2.
Frequencies
if yes which of the following you know in adulteration? Frequency 18 56 16 1 9 100 Percent 18.0 56.0 16.0 1.0 9.0 100.0 Valid Percent 18.0 56.0 16.0 1.0 9.0 100.0 Cumulative Percent 18.0 74.0 90.0 91.0 100.0
Valid adding water adding chemicals adding flour adding gum powder/gelatin etc for thickening the milk Total
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if y s w ic o th fo w g y uk o ina u ra n e h h f e llo in o n w d lte tio ?

6 0 5 0
4 0
3 0
Frequency
2 0
1 0 0 a d gw te d in a r a d gc e ic ls d in h m a a d gflo r d in u a d gg m o d r/g d in u p w e e
if y s w ic o th fo w g y uk o ina u ra n e h h f e llo in o n w d lte tio ?
ANALYSIS: out of the 100 respondents 56% of respondents know about adding water, 16% were know about adding chemicals, 9% respondents were know about adding gum powder etc & 1% of respondent were knew about the adding flour & the 18% of the respondents said that they dont about the adulteration of milk. INTEPRETATION: the more number of respondents were aware of adding water in the milk and only few respondents were aware of chemicals adding flour and adding gum powder etc.
3.
Frequencies
are you aware of ill effects of consuming adulterated milk? Frequency 43 57 100 Percent 43.0 57.0 100.0 Valid Percent 43.0 57.0 100.0 Cumulative Percent 43.0 100.0
Valid
yes no Total
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are you aware of ill effects of consum adulterated m ing ilk?

60
50
40
30
20
Frequency
10 0 yes no
are you aware of ill effects of consuming adulterated milk?
ANALYSIS: Out of the 100 respondents 43% of respondents said that they aware of ill effects of consuming adulterated milk and 57% respondent dont aware about that. INTRPRETAION: the above shows that the more number of respondents dont know about ill effects by consuming adulterated milk and few respondents know about that.
4. Frequencies
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if yes which ill effects do you know ? Frequency 58 21 2 19 100 Percent 58.0 21.0 2.0 19.0 100.0 Valid Percent 58.0 21.0 2.0 19.0 100.0 Cumulative Percent 58.0 79.0 81.0 100.0
Valid interstine problem typhoid dysentery Total
if yes w ich ill effects do you kn ? h ow

70 6 0 5 0 4 0 3 0
Frequency
2 0 1 0 0 inte tine p b m rs ro le typ id ho d e ry ys nte
if yes w ich ill effects d you k h o now ?
ANALYSIS: Out of 100 respondents 21% said they know about Intestine problem, 2% Typhoid, 19% dysentery and 58% said they dont know about the ill effects. INTERPRETATION: the above table shows that the most of respondent dont know about ill effects by consuming adulterated milk, few responds know about intenstine Problem and very few know about typhoid and dysentery.
5. Frequencies
40
do you know what to observe while buying milk? Frequency 4 45 25 18 8 100 Percent 4.0 45.0 25.0 18.0 8.0 100.0 Valid Percent 4.0 45.0 25.0 18.0 8.0 100.0 Cumulative Percent 4.0 49.0 74.0 92.0 100.0
Valid
weight date price content manufacturer Total
do you kn w a to ob ow h t serve w ile b yin m h u g ilk?

5 0
4 0
3 0
2 0
Frequency
1 0
0 w ig e ht d te a p e ric c nte o nt m nufa turer a c
do you k ow w t to observe w n ha hile b uying m ilk?
ANALYSIS: The above table & chart shows Out of 100 respondents, 45% of the respondents observe date of the manufacturing, 25% observe price, 18% respondents observe contents and 8% &4% respondents observe only manufacturer and weight. INTERPRETATION: By survey we came to know that most of respondents are observe about the manufacturing date and few respondents observes the price, content and manufacturer and weight.
6. Frequencies
41
are you satisfied with the quality of nandini milk? Frequency 84 16 100 Percent 84.0 16.0 100.0 Valid Percent 84.0 16.0 100.0 Cumulative Percent 84.0 100.0
Valid
yes no Total
are you satisfied with the quality of nandini m ilk?

100
8 0
60
40
Frequency
20
0 yes no
are you satisfied with the quality of nandini milk?
ANALYSIS: Out of 100 respondents, 84% of people satisfied with the quality of Nandini milk and only 16% of people not satisfied with the Nandini milk. INTERPRETATION: This table and chart shows most of the respondents satisfied with the quality of Nandini milk and only few respondents not satisfied.
7. Frequencies
42
if yes,how much you are satisfied with quality of nandini milk? Frequency 14 9 22 41 14 100 Percent 14.0 9.0 22.0 41.0 14.0 100.0 Valid Percent 14.0 9.0 22.0 41.0 14.0 100.0 Cumulative Percent 14.0 23.0 45.0 86.0 100.0
Valid 0 to 25 26 to 50 51 to 75 76 to 100 Total
if yes,h m ch you a sa ow u re tisfied w q a of n n i m ith u lity a din ilk?

5 0
4 0
3 0
ANALYSIS: This table and chart shows Out of 100 respondents , 41% of
2 0
Frequency
1 0
0 0 to2 5 2 to5 6 0 5 to75 1 76 to1 0 0
if ye s,how m ch you are sa u tisfied w qua of na ith lity ndini m ilk?
people satisfied with the quality of Nandini milk,14% of people highly satisfied and 22% & 9% of people Average and dissatisfied. Remaining people are not satisfied. INTERPRETATION: By this survey most of people satisfied with quality of Nandini milk but people are not highly satisfied so people are said improve the quality of milk And milk products.
8. Frequencies
43
how do you feel about the price of nandini milk compare to other milk Frequency 3 low 7 Affordable 72 High 17 Very high 1 Total 100 Percent 3.0 7.0 72.0 17.0 1.0 100.0 Valid Percent 3.0 7.0 72.0 17.0 1.0 100.0 Cumulative Percent 3.0 10.0 82.0 99.0 100.0
Valid
h wd y uf e a o t t epic o n n in m c maet oh r m o o o e l b u h r e f a d i ilk o p r o t e ilk

8 0
6 0
4 0
Frequency
2 0
0 lo w A r a le ffod b Hh ig Vr h h ey ig
h wd y ufe l a o t th pic o n n in m c m aetoo e m o o o e b u e r e f a d i ilk o p r th r ilk
ANALISIS: Out of 100 respondents, 72% of people said price is average, 17% & 1% of people says high and very high and 7% of people told Price is low. remaining 3% dont about the price. INTERPRETATION: By this survey most of the people say price is average Compare to other brand milk, it is enough buying the Nandini milk.
9.
Frequencies
44
are aware of promotional activities conducted by dharwad milk union towards nandini milk? Frequency 76 24 100 Percent 76.0 24.0 100.0 Valid Percent 76.0 24.0 100.0 Cumulative Percent 76.0 100.0
Valid
yes no Total
a a a o p m tio a a tiv s c n u te b d a a m u io to a re w re f ro o n l c itie o d c d y h rw d ilk n n w

8 0
6 0
4 0
Frequency
2 0
0 ys e n o
a a a o p m tio a a tiv s c n u te b d a a m u io to a re w re f ro o n l c itie o d c d y h rw d ilk n n w
ANALYSIS: Out of 100 respondents, 76% people are aware of promotional activities 24% of them are not aware. INTERPRETATION: Maximum numbers of the respondents are aware of Promotional activities of Dharwad milk union and few respondents dont know about about promotional activities.
10. Frequencies
45
if yes which of the following promotional activities do you know ? Frequency 26 t v add 38 news papre 18 pomphlents 6 banners 6 public awarness program 6 Total 100 Percent 26.0 38.0 18.0 6.0 6.0 6.0 100.0 Valid Percent 26.0 38.0 18.0 6.0 6.0 6.0 100.0 Cumulative Percent 26.0 64.0 82.0 88.0 94.0 100.0
Valid
if yes w ich of th follow g prom h e in otion l a a ctivities do you kn ? ow

4 0
3 0
2 0
Frequency
1 0
0 tva dd new pa re s p po phlents m p ublic a arne s pro w s g b anners
if yes wh of the following promotional activities do you know ? ich
ANALYSIS: out of 100 respondents 38% of the respondents came to know about Nandini through Television, 18% through News paper and remaining 18% through other Medias. INTERPRETATION: the most of respondents know about T.V ads and few respondents know about news paper, pamphlets and public awareness program.
11. Frequencies
46
are the promotional activities helping you to know about good quality & adultretaion of milk ? Frequency 62 38 100 Percent 62.0 38.0 100.0 Valid Percent 62.0 38.0 100.0 Cumulative Percent 62.0 100.0
Valid
yes no Total
a th p m tio a a itie h lp gy uto k o a o t g o q a & re e ro o n l ctiv s e in o n w b u o d u lity

7 0 6 0 5 0 4 0 3 0
Frequency
2 0 1 0 0 ys e no
a th p re e rom otion l a a ctivitie h lp g youto k owa ou goodq a & s e in n b t u lity
ANALYSIS: out of 100 respondents 62% of respondents are agree that promotional activities will help the know the adulteration of milk and remaining 38% do not agree. INTERPRETATION: most of the respondents are agree that promotional activities will help the know adulteration and quality of milk.
12.
47
Frequencies
if yes which of the promotional activities helping you to know about good quality &adultretion of milk Frequency 40 t v add 19 news paper 15 pomplets 2 banners 2 public awerness program 22 Total 100 Percent 40.0 19.0 15.0 2.0 2.0 22.0 100.0 Valid Percent 40.0 19.0 15.0 2.0 2.0 22.0 100.0 Cumulative Percent 40.0 59.0 74.0 76.0 78.0 100.0
Valid
if yes which of the prom otional activities helping you to know about goo
50
40
30
20
Frequency
10
0 t v add news paper po plets m public awerness pro g banners
if yes which of the promotional activities helping you to know about goo
ANALYSIS: 22% respondents are will help to know through public awareness program and 19% respondents are will help to know through T.V add and remaining respondents trough other promotional activities to know about the quality and adulteration of milk. INTERPRETATION: most of the respondents said that public awareness will help to them to know about quality and adulteration of milk.
48
13. Frequencies
are you aware of public awerness program cunducted by dharwad milk union? Frequency 37 63 100 Percent 37.0 63.0 100.0 Valid Percent 37.0 63.0 100.0 Cumulative Percent 37.0 100.0
Valid
yes no Total
are you aware of public awerness program cunducted by dharwad milk union
70 60 50 40 30 20
Frequency
10 0 yes no
are you aware of public awerness program cunducted by dharwad milk union
ANALYSIS: Out of 100 respondents 63% not aware of public awareness program conducted by DMU and remaining 37% of them aware of public awareness program. INTERPRETATION: the most of respondents dont know about the public awareness program conducting by DMU, few of them know about that.
49
14. Frequencies
if yes which of the following program are aware of ? Frequency 63 schools childerns program door to door doctor visit mahilamandal program quality awareness program Total 7 11 3 6 10 100 Percent 63.0 7.0 11.0 3.0 6.0 10.0 100.0 Valid Percent 63.0 7.0 11.0 3.0 6.0 10.0 100.0 Cumulative Percent 63.0 70.0 81.0 84.0 90.0 100.0
Valid
if yes which of the following program are aware of ?

70 60 50 40 30 20
Frequency
10 0 schools childerns pr door to door doctor visit quality awareness pr mahilamandal program
if yes which of the following program are aware of ?
ANALYSIS: In 100 respondents, 63% respondents dont know about this program, 7% know about school children program, 11% respondents know about Door to Door and only 3% & 6% respondents know about doctor visit and mahila mandal program.
INTERPRETATION: only few respondents know about the public awareness program conducting by DMU.
50
15.
Frequencies
which of the following QAP is most effective to know about the adultretion & quality aspects? Frequency 4 24 18 14 40 100 Percent 4.0 24.0 18.0 14.0 40.0 100.0 Valid Percent 4.0 24.0 18.0 14.0 40.0 100.0 Cumulative Percent 4.0 28.0 46.0 60.0 100.0
Valid
school childern program door to door doctor visit mahilamandal program quality awareness program Total
w icho th fo w gQ Pis m st e ctiv to k o a o t th a u ti h f e llo in A o ffe e n w b u e d ltre

5 0
4 0
3 0
2 0
Frequency
1 0
0 s ho l c ild rn p g c o h e ro d o tod o or or d c r v it o to is q lity a a n s p ua w re e s r m h m nd l p g m a ila a a ro ra
w icho th fo h f e llow g Q Pis m st e ctiveto k owa ou th a u ti in A o ffe n b t e d ltre
ANALYSIS:40% respondents said that quality awareness program is most effective know about adulteration and quality aspects, 24% of the respondent Door to Door, 18% Doctor visit and remaining respondents are other programmes. INTERPRETATION: the most of the respondents says that Quality awareness programs is most effective to know the adulteration and quality aspects.
51
16. Frequencies
do you know meaning of mnemonic symbol? Frequency 63 37 100 Percent 63.0 37.0 100.0 Valid Percent 63.0 37.0 100.0 Cumulative Percent 63.0 100.0
Valid
yes no Total
do you know meaning of mnemonic symbol?

70 60 50 40 30 20
Frequency
10 0 yes no
do you know meaning of mnemonic symbol?
ANALYSIS: Out of 100 respondents, 63% of respondents are knowing the meaning of Mnemonic symbol and remaining 37% of respondents dont know. INTERPRETATION: most of the respondents are aware the meaning of mnemonic symbol. Mnemonic symbol meaning is fresh & pure
52
17. Frequencies
are you aware of co-operative dairies? Frequency 64 36 100 Percent 64.0 36.0 100.0 Valid Percent 64.0 36.0 100.0 Cumulative Percent 64.0 100.0
Valid
yes no Total
are you aware of co-operative dairies?

70 60 50 40 30 20
Frequency
10 0 yes no
are you aware of co-operative dairies?
ANALYSIS: 64% respondents of the aware of co-operative dairies and 36% respondents are not aware of co-operative dairies. INTERPRETATION: most of respondents are aware of co- operative dairies, only few respondents are not aware.
53
18. Frequencies
do you know that there will authorized license for (MMPO)milk &milk products order? Frequency 34 66 100 Percent 34.0 66.0 100.0 Valid Percent 34.0 66.0 100.0 Cumulative Percent 34.0 100.0
Valid
yes no Total
do you know that there w authoriz license for (MM )m &m prod ill ed PO ilk ilk
70 60 50 40 30
Frequency
20 10 0 yes no
do you know that there will authorized license for (M PO)milk &milk prod M
ANALYSIS: Out of 100 respondents 66% respondents were do not know the authorized license for MMPO and remaining 34% respondents were know. INTERPRETATION: Only few respondents know the authorized license for MMPO giving by government of India to good quality of milk & milk products.
54
TESTING OF HYPHOTESIS: 1. To know about the consumer awareness about the adulteration of milk. H0; More than 55% of the respondents are aware of consuming adulterated milk. H0 > 55% H1; Less than 55% of the respondents are aware of consuming adulterated milk. H1 < 55% Testing of hypothesis at 5% level of significant N=100 PH0=55% p =43% = 0.43 Standard error = PH0*QH0 N = 0.55*0.45 100 = 0.002 QH0=45%
= 0,049 ZCAL = P PH0 STD Error = 0.43-0.55 0.049 = -2.44 < -1.64 = -2.44 >-1.64 ZCAL<ZTAB value H0 reject H1 accept.
55
There for, Less than 55% of the respondents are aware of consuming adulterated milk
2) To know the consumer perception towards quality & price of Nandini milk. H0; More than 90% of the respondents are satisfied with the quality of Nandini milk H0 > 90% H1; Less than 90% of the respondents are satisfied with the quality of Nandini milk H0 < 90% Testing hypothesis of 5% level of significant N=100 PH0=90% p= 84% = 0.84 Standard error = PH0*QH0 N = 0.90*0.10 100 = = Z CAL = P PH0 STD Error = 0.84 - 0.90 0.03 = -2. -2.>-1.64 ZCAL<ZTAB value H0 reject, H1 accept. 0.0009 0.03 QH0=10%
56
There for, Less than 90% of the respondents are satisfied with the quality of Nandini milk
3. To know the effectiveness of promotional activities conducted by dharwad milk union H0; more than 75% of respondents are the promotional activities helping to know about the quality & adulteration of milk. H0 > 75% H1; less than 75% of the respondents are the promotional activities helping to know about the quality & adulteration of milk. H1 < 75% Testing of hypothesis at 5% level of significant N=100 PH0=75% p =62% = 0.62 Standard error = PH0*QH0 N = 0.75*0.25 100 = = Z CAL = P PH0 STD Error = 0.62-0.75 0.044 = -2.95 -2.95 <-1.64 0.002 0.044 QH0=25%
57
ZCAL>ZTAB value H0 reject, H1 accept. There for, less than 75% of the respondents are the promotional activities helping to know about the quality & adulteration of milk.
Crosstabs
Analysis: Out of 83 respondents who said adulteration can be done in milk and 56 of them who said adding water in milk , 16 of them adding chemicals, 1 0f them adding flour. and 17 respondent said no about adulteration can be done in the milk.
Analysis: Out of 84 respondents who said that satisfied with the quality of Nandini milk, and 7 of them about price of Nandini milk is low. 72 of them said about price Nandini milk
58
is Affordable, 5 0f them said about price of Nandini milk is High, and 1 of them said about price of Nandini milk is Very high.
FINDINGS: 1. Out of the 100 respondent 83% of respondents said that they know that adulteration can be done in the milk & remaining 17% dont know that adulteration can be done in milk. 2. 56% of respondents know about adding water, 16% were know about adding chemicals, 10% respondents were know about adding gum powder etc & 1% of respondent were knew about the adding flour & the 17% of the respondents said that they dont about the adulteration of milk. 3. Out of the 100 respondents 43% of respondents said that they aware of ill effects of consuming adulterated milk and 57% respondent dont aware about that. 4. Out of 100 respondents 21% said they know about Intestine problem, 2% Typhoid, 19% dysentery and 58% said they dont know about the ill effects. 5. Out of 100 respondents, 45% of the respondents observe date of the manufacturing, 25% observe price, 18% respondents observe contents and 8% &4% respondents observe only manufacturer and weight. 6. Out of 100 respondents, 84% of people satisfied with the quality of Nandini milk and only 16% of people not satisfied with the Nandini milk. 7. Out of 100 respondents, 41% of people satisfied with the quality of Nandini milk, 14% of people highly satisfied and 22% & 9% of people Average and dissatisfied. Remaining people are not satisfied.
59
8. Out of 100 respondents, 72% of people said price is average, 17% & 1% of people says high and very high and 7% of people told Price is low. Remaining 3% dont about the price. 9. Out of 100 respondents, 76% people are aware of promotional activities 24% of them are not aware. 10. Out of 100 respondents 38% of the respondents came to know about
Nandini through Television, 18% through News paper and remaining 18% through other Medias. 11. agree. 12. Out of 100 respondent 22% respondents said that the public awareness Out of 100 respondents 62% of respondents are agree that promotional
activities will help the know the adulteration of milk and remaining 38% do not
program help them to know about good quality of milk and adulteration of milk 19% respondents said that T.V add and remaining respondents said that other promotional activities help them to know about the good quality and adulteration of milk. 13. Out of 100 respondents 63% not aware of public awareness program conducted by DMU and remaining 37% of them aware of public awareness program. 14. In 100 respondents, 63% respondents dont know about this program, 7% know about school children program, 11% respondents know about Door to Door and only 3% & 6% respondents know about doctor visit and mahila mandal program.
15.
40% respondents said that quality awareness program is most effective
know about adulteration and quality aspects, 24% of the respondent Door to Door, 18% Doctor visit and remaining respondents are other programs.
60
16.
: Out of 100 respondents, 63% of respondents know the meaning of
Mnemonic symbol and remaining 37% of respondents dont know. 17. 64% respondents of the aware of co-operative dairies and 36% respondents are not aware of co-operative dairies. 18. Out of 100 respondents 66% respondents were do not know the authorized license for MMPO and remaining 34% respondents were know.
SUGGETIONS:
The company may distribute the pamphlets to the customer to make aware of milk adulteration. The company may highlight its products as a health conscious through Advertisement. The news papers add is not effective to know the quality and adulteration of milk so the company have to improve its news paper ads. The company is suggested improving their effectiveness of advertisement to make aware of adulteration. The company should put banners and hording at the public places. The public awareness program is not aware to most of the respondents so the company can take steps to create awareness about the public awareness program. The company should convince customers to buy Authorized and branded milk. Like Nandini.
61
CONCLUSION: During the study I came to know the dairying is the everlasting industry, and through interaction and my personal survey, I came know that effects of competitors and their strategies like adulteration, discount to retailers are the big threat to the Dharwad Milk Union. A big awareness to be spread regarding adulteration of milk among the people Nandini is retaining trust in the market and its still having a chance to be come a market leader in the milk industry in Karnataka.
62
Questionnaires
Dear Sir/Madam Personal profile: Name: Address:. .. .. Age: 15 to 25 Gender: Male Status of person: 26 to 35 36 to45 Female a) Business men:.. b) Professional: c) Employee: d) Others:. Income:.. Mobile no:.. 1) Do you know that adulteration can be done in milk? Babasabpatilfreepptmba.com 63 46 to 55 55 Above
Yes
No
2) If yes, which of the following you know in adulteration? a) Adding water c) Adding flour b) Adding chemicals d) Adding gum powder/gelatin etc for thickening the milk
3) Are you aware of ill effects of consuming adulterated milk? Yes No
4) If yes, which ill effects do you know? a) Intestine problem c) T/B, cancer b) Typhoid d) Dysentery
5) Do you know what to observe while buying milk? a) Weight c) Price e) Manufacturer 6) Are you satisfied with the quality of Nandini Milk? a) Yes No b) Date d) Contents
7) If yes, how much you are satisfied with quality of Nandini milk?
0%
25%
50%
75%
100%
8) How do you feel about the price of Nandini milk compare to other milk?
Very low
low
Affordable
High
Very high
9) Are you aware of promotional Activities conducted by Dharwad Milk Union towards Nandini milk? Yes No
64
10) If yes, which all are promotional Activities do you know? a) T.V Add c) Pamphlets b) News Paper d) Banners
e) Public Awareness Programs
11) Are the promotional activities helping you to know about Good quality of milk & adulteration of milk? Yes NO
12) If yes, which of the promotional activities helping you to know about good quality of Milk and adulteration of milk? a) T.V Add c) Pamphlets b) News Paper d) Banners
e) Public Awareness Programs 13) Are you aware of the public awareness program conducted by Dharwad Milk Union? Yes NO
14) If yes, which of the following program are you aware of? a) School children program c) Doctor visit e) Quality awareness program 15) Which of the following Quality Awareness Program is most effective to know about adulteration and quality aspects? a) School children program c) Doctor visit e) Quality awareness program 16) Do you know meaning of mnemonic symbol? Babasabpatilfreepptmba.com 65 b) Door to Door d) Mahila Mandal program b) Door to Door d) Mahila Mandal Program
Yes
NO
17) Are you aware of co-operative dairies? Yes NO
18) Do you know that there will be authorized license for milk & milk products? Yes NO
19) Your valuable suggestions to Dharwad Milk Union .. .. ..
66
BIBLIOGRAPHY: Websites: www.kmf.com www.Google.com www.NDDB.com
67

A PROJECT REPORT On Public Awareness Regarding Adulteration of Milk

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A PROJECT REPORT On Public Awareness Regarding Adulteration of Milk

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CONTENTS

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Public awareness regarding adulteration of milk DHARWAD MILK UNION

NATIONAL DARIY DEVELOMENT BOARD:

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Services rendered by NDDB:

Public awareness regarding adulteration of milk DHARWAD MILK UNION

DHARWAD MILK UNION

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Total workers Departments Brand name Products

Toned Milk, full cream milk, standard milk, shubham milk,

Co-operative societies at village level

Vision statement of DMU:

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Mission statement of DMU:

Quality policy of DMU:

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Manual punching card and computer entries will be there

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Available in 500ml and 1litre packs.

Nandini Homogenized Milk is pure milk which is

Full Cream milk. Containing 6% Fat and 9 % SNF.A

Cows pure milk, UHT processed bacteria free in a

A taste of purity. Nandini Ghee made from pure

Public awareness regarding adulteration of milk DHARWAD MILK UNION

goodness of homemade curds. Available in 200gms and 500gms sachet.

No matter what you are celebrating! Made from pure

Great way to those soft and juicy jamoon treats at home!

Nandini spiced Butter Milk is a refreshing health drink. It

Sterilized flavored milk, a nutritious and healthy drink and

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Rich, smooth and delicious. Nandini Butter is made out of

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Product president director

Accounts & purchase

DEPARTMENTS OF THE COMPANY:

PROCUREMENT AND INPUT DEPARTMENT:

Public awareness regarding adulteration of milk DHARWAD MILK UNION

The structure of procurement & input department: Manager (P & I)

Technical Input Wing

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Fresh Liquid Milk

Fat and SNF

Public awareness regarding adulteration of milk DHARWAD MILK UNION

PRODUCTION AND PROCESS DEPARTMENT:

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Quality Assistant Officer (Chemicals)

Quality Assistant Officer (Bacteriology)

Quality Analyst Lab Assistant Quality Asst.

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Quality Control Department:

9. material testing : 10. Water-

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Public awareness regarding adulteration of milk DHARWAD MILK UNION

Other tests conducted in laboratory:

Methelene Blue Reduction Test (MBRT):

Public awareness regarding adulteration of milk DHARWAD MILK UNION