is conduct by Eng. Kamrul Hasan‚ our respected course teacher of “Business Communication” has given us this assignment on any Generic product like Dairy milk. This report is to be submitted on December 13‚ 2012. 1.2 Background of the study The report is done as a part of the research of the course BUS (231).The report focuses on Dairy milk as we found much interest in the Generic product The research paper is prepared for Eng. Kamrul Hasan Asst. Professor of business Administration Dept. at
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UHT milk: UHT treatment is a thermal process for preserving liquid milk. UHT stands for Ultra High Temperature. Micro-organisms are killed by heating to 137 - 140 degrees C for a very short time (2-10 s). If the milk is packaged under aseptic conditions it can be stored at room temperature for months. Process of UHT milk Production UHT Treatment Therm Aseptic Flex Cost-effective production with multi-product flexibility means reliable‚ highly efficient solutions that meet the most demanding
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INDIRA INSTITUTE OF MANAGEMENT‚ PUNE [pic] A RESEARCH REPORT ON STYUDY OF SUPPLY CHAIN MANAGEMENT IN DAIRY INDUSTRY. FOR PARTIAL FULFILMENT OF MASTER OF BUSINESS ADMINISTRATION COURSE ACADEMIC YEAR 2011-13 SUBMITTED TO: Dr.POORNIMA TAPAS. SUBMITTED BY: DIV.C‚ MBA I |Roll No. |Name. | |03 |Sucheta Bhadarge. | |04
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OLPER`S MILK EXPIRES BEFORE EXPIRY DATE PREPARED FOR THE REGIONAL MANAGER‚ENGRO FOODS‚ COL.AKHTAR KHALILI PREPARED BY ASST.QUALITY CONTROL MANAGER DECEMBER 29‚ 2012 TABLE OF CONTENTS EXECUTIVE SUMMARY……………………………………………………………………………………………. 03 INTRODUCTION………………………………………………………………………………………………………..04 CONCLUSION AND RECOMMENDATIONS……………………………………….………………………...04 FACTS AND FINDINGS………………………………………………………………………………………………..05 1. Testing
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liter homegenous pasteurized milk * 30 grams skim milk powder (SMP) * 100 grams refined sugar * 80 ml starter culture bacteria from natural yoghurt prepared as follows: - 3% skim milk powder in distilled water - Yoghurt or Yakult - Incubate at 43 to 46 degrees for 3 to 4 hours until clotted - 200 grams cooked pineapple tidbits* * Serving Suggestion. May substitute according to taste of the group. Procedures: 1. Dissolve the SMP and sugar in the milk. Heat it to 90 C and hold
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A Study on performance analysis of the tirunelveli District co- operative milk producers union limited PROJECT REPORT Submitted in partial fulfillment of the requirement for the award of Master of commerce to Manonmaniam Sundaranar University‚ Tirunelveli‚ Tamilnadu. Researcher P.LAKSHMANAN Register No: 1181317 Under the Guidence of Dr. P.BALASUBRAMANIAN M.Com.‚M.Phil.‚Dip.in.Law.‚Ph.D.‚M.B.A.‚ 2012 – 2013 DEPARTMENT OF COMMERCE THE M.D.T. HINDU COLLEGE (ACCREDITED WITH B GRADE
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offered in Vietnam market today‚ for that reason‚ become various. TH True milk‚ the young and potential producer in this industry‚ has been well-known as a domestic firm providing high-qualified dairy products with acceptable price. In the band new economy background‚ TH True milk also cope with severe competition‚ but still not only survive but also continuously get further step in dominating the domestic market. Fresh milk is one of TH group’s strategy‚ and an outstanding example of TH true milk’s
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PROJECT REPORT ON “Consumer Acceptability & Brand Images of Parag & Amul in Lucknow.” 2010 ctives : 1. To acquire a better understanding of business environment under the professional guidance of practicing. 2. The practical experience acquired in the business concern with the theoretical knowledge received in classrooms and apply them in actual business situations soon after the completion of PGDM program. 3. To perform a propose
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* * Milk‚ The inspiration behind a revolution | | Over six decades ago the life of a farmer in Kaira was very much like that of farmers anywhere else in India. His income was derived almost entirely from seasonal crops. Many poor farmers faced starvation during off-seasons. Their income from milch buffaloes was undependable. The milk marketing system was controlled by contractors and middlemen. As milk is perishable‚ farmers were compelled to sell their milk for whatever they
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This sweet treat is soy milk either jelled with agar or thickened with the same coagulant used for tofu. The texture varies from sippable to spoonable. In the recent visit to a taho factory‚ Benith’s Taho in Malvar Batangas‚ the researchers found out that taho takes amount of time to make and needs stirring regularly due to long production of soy milk‚ the major ingredient in making taho. In addition‚ soy milk is being popularized as the best substitute to cow’s milk especially for lactose intolerants
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