INPLANT TRAINING REPORT ON KAIRA DISTRICT COOPERATIVE MILK PRODUCERS UNION LTD. ANAND (GUJARAT) IN THE PARTIAL FULFILLMENT FOR THE REQUIREMENT OF THE COURSE B.TECH. (DAIRY TECHNOLOGY) Submitted By: Tushar S. Girhepunje (D/03/05) COLLEGE OF DAIRY TECHNOLOGY‚ WARUD (PUSAD) MAHARASHTRA ANIMAL AND FISHERY SCIENCES UNIVERSITY ‚NAGPUR FOUR MONTH INPLANT TRAINING REPORT (23 JAN TO 23 MAY 2007) Submitted to: Department of Dairy Technology‚ College of Dairy TechnologyPusad Submitted by: Tushar
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“A STUDY ON RETAILER SATISFACTION IN SALES OF AAVIN PRODUCTS” Undergone at AAVIN DAIRY AMBATHUR Submitted In Partial Fulfillment Of The Requirement For The Award of the Degree Of MASTER OF BUSINESS ADMINISTRATION By M.ANAS AHED (35080042) Under The Guidance of Prof S.SUNDARARAJAN Department of Business Administration S.R.M. UNIVERSITY Kancheepuram-603203. 2010 S.R.M SCHOOL OF MANAGEMENT This is to certify that the bonafide project work submitted by M.ANAS AHMED (35080042) student
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Milk it not only does the body good but increased my knowledge! 1. I ate/drank milk. The macromolecular level of milk is carbohydrate‚ fat‚ and protein. Protein is called a casein which is di –is the lactose‚ Carbohydrate is Mono- is the glucose (simple sugar)‚ Fat is a straight chain fatty acids that are saturated and is poly – I think. 2. The monomer for the protein is amino acid – milk has all 9-essential amino acids. The monomer for the carbohydrate is monosaccharide‚ which is a simple sugar
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campus. The growth of bacterial community in milk produces a succession of changes in milk. Dairy milk contains huge amount of nutrient such as carbohydrate (lactose)‚ protein (casein) and lipid (butterfat) which will support the growth of microbes. Thus‚ dairy milk is heated- treat to kill disease causing pathogen through a process of pasteurization. Pasteurization kills most pathogen‚ increases the product’s shelf life and preserve a natural taste of milk. After pasteurization‚ nonpathogenic bacteria
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lactase are specific. During the early stages of a human’s life‚ lactase is particularly abundant. Lactose is present is milk and other dairy products; it gives milk its sweetness. Cells known as enterocytes that line the walls of the small intestine produce lactase. The LCT gene provides instructions for making lactase in the body‚ which ensures the complete digestion of milk. The reaction that takes place when lactase helps to break down lactose is shown below: This lactase is naturally produced
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Procurement - Overall Process: Being an Agro product based company with milk as its main raw material; Hatsun collects the fresh milk directly from the farmers through their milk banks-‘Hatsun Milk Bank’ (HMBs). Milk is collected from the farmers in these HMBs twice a day (morning and evening) and transported through their cold storage vehicles/trucks to the Chilling centers and from there to the dairy plant. Process: Milk Proc. (Farmers) HMB (Testing- Data entry) Transp.CC(Quality confirmation)->Dairy
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EBIT/I 145.33 12.68 na EV/EBITDA 12.18 18.73 10.92 ROE 34% 13% 14% *Peer group is not Vietnamese companies Company Description: VNM has a full value chain from raising cows‚ processing and producing a variety of dairy products from powdered milk‚ condensed milk‚ yogurt‚ soya‚ cheese to ice cream. Besides that‚ VNM also takes part in producing soft drinks. As of September 2014‚ total assets were VND23‚908 billion and total equity was VND18‚122 billion. VNM VN 30 VNINDEX 20 10 0 01/14 -10 02/14
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the dayby boiling (as is the traditional Indian practice) one of the different varieties of liquid milk supplied in pouches and making one’s morning tea orcoffee. If one preferredto use creamer‚ one could reach for the Amulya creameron the shelf. Forthe breakfast‚ butter the toasts with Amul regular butter or‚ if you are calorie conscious‚ with Amul Lite butter. Drink a cup of Amul chocolate milk. Make sandwiches with one of the different varieties of Amul cheeseand take themto the office;
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of Amul is to maximize the return to the milk producers using the latest technology by providing value for money products to the consumers. Amul has been successful in terms of keeping balance between 3.1million milk producers and 1.2billion consumers. And in full filling this motive one of the major factors was Amul’s visionary‚ the father of white revolution‚ Late Dr Vergis Kurien’s perception towards the technology. 50years back when Amul was having milk in surplus in the winters‚ indigenous research
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billion. Of this‚ 60% came from farm sales of milk and cream‚ 30% from sales of calves and cows and 10% from federal government subsidy programs (Forbes et al.‚ 1982). In 1988‚ it grew to $3.8 billion and a further $3.87 billion from value-added products (Morin‚ 1990). In 1979‚ 6.9 million kilolitres of milk were sold in Canada. Thirty- seven percent was sold for fresh milk purposes (fluid milk) and 63% for was making dairy products (industrial milk) (Forbes et al.‚ 1982). Dairy production is
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