10-12-2012, 06:37 PM
A PROJECT REPORT ON INDUSTRIAL TRAININGAT VIMAL DAIRY LIMITED,PALAVASANA.
INDUSTRIAL TRAININGAT.doc (Size: 2.14 MB / Downloads: 126)
EXECUTIVE SUMMARY
I have taken industrial training in VIMAL DAIRY LTD with my interest and enthusiasm. I have visited every department of this company. The staff members helped me in understanding various process of production, market strategies, and personnel polices as well as quality polices as under in brief.
COMPANY PROFILE
In company profile, I have some general information about history of the company mission and goal of the company, auditors and bankers of the company. I also learn the managerial function of all the department.
MARKETING DEPARTMENT
I have collected information of marketing strategies, pricing policies, selection of distribution channel of the company. I also learn the advertising promotion and market strategy of the company.
PERSONNEL DEPARTMENT
In personnel department I have some information about the working policy of the workers and also how the manager handle and motivate the workers of the company.
FINANCE DEPARTMENT
In finance department I have information of financial planning, capital structure and capitalization of the company. I also have the information regarding the depreciation policy and credit policy of the company.
HISTORY & DEVELOPMENT
Vimal Dairy Ltd. Comes in to existence on 30th June 1995. under the name of Vimal Dairy there are many other companies besides Vimal dairy ltd. And jointly they are well known as Vimal group. The main founder of Vimal group of companies is Mr. Chandubhai I Patel
FORMS OF ORGANISATION & SIZE OF UNIT
The unit can be divided into scale, medium scale according to the capital employed and employees working in the company. Vimal Dairy Ltd.. uses power in production process and working in the company are approximately 40 to 45 and staff is about 90. so from this point of view it can be said as medium scale unit.
The unit can be said private company , limited company public limited and joint venture. The from of organization may be use of them. Vimal Dairy Ltd. has been established as "Limited Company". That is the liability of shareholders is limited to the capital contributed by them. if the company is in need of money that it can not ask for money from the shareholders which is greater than the face value of share .
FUTURE POSITION :
The dairy is developing fast and in just two years. It has reaches at fair scale. Its owners are shareholders who invested money to run organization..It is clear that the company has entered to the development stage.
COLLECTION OF MILK
Vimal Dairy Ltd. collects the milk from Villages mainly from North Gujarat . in Villages there is milk collection center called mandli that collects the milk from 350 Villages. from that collection centers the milk is taken to the cold storage center or chilling center , the chilling center keeps the milk under- 4 c. temperature in the cold storage. There is three cold storage in three cities Patan , Tharad, and Deesa. These cold storage centers collect the milk from Mandli which comes under the coverage of 25 km. From the cold storage center. Ultimately , Vimal dairy Ltd. collects that milk from cold storage center through insulated tankers. Other Villages near to the Mehsana, from that the company directly collects milk in the company.
MEANING
Full cream milk :-
Means milk or a combination of buffalo or cow milk or a product prepared by combination of both that has been standardized. It shall show a negative phosphates test. It shall be packed in clean, sound and sanitary containers properly sealed so as to prevent contamination.
Standardized Milk :-
Means cow milk or buffalo milk (Sheep Milk goat milk or a combination of any of these milk) that has been (standardized to fat and solids non¬fat %) 4.5/8.5. standardized milk shall be pasteurized and shall show a negative phosphates test.
Recombined Milk :
Means the homogenized product prepared from milk fat, non-fat milk solids, and water. Recombined milk shall be pasteurized and shall show a negative phosphates test.
Toned Milk:-
Means the products prepaid by admixture of cow or buffalo milk or both with fresh skimmed milk; or by admixture of cow or buffalo milk or both [that has been standardized to fat and solids non-fat "o 3.0/8.5] it milk shall be pasteurized and shall show a negative phosphates test. When fat or dry non¬fat milk solids are used , it shell be ensured that the product remains homogeneous and no deposition of solid takes place on standing.
Double toned milk :-
Means the product prepaid by admixture of cow or buffalo milk or both with fresh skimmed milk; or by admixture of cow or buffalo milk or both [that has been standardized to fat and solids non¬fat % 1.5/9.0) it shall be pasteurized and shall shoe a negative phosphates test. When fat or dry non-fat milk solids are used, it shall be ensured that the products remains homogeneous and no deposition of solid takes place on standing.
Skimmed Milk :-
Means the product prepaid from which almost all the milk-fat has been removed mechanically.
MANUFACTURING PROCESS OF EACH PRODUCTS
Milk Products:
Means the products obtained from milk, such as ,cream, malai,cured, skimmed milk, chhanna, skimmed milk, chhanna, cheese , processed cheese , ice-cream, milk-ices, sweetened and unsweetened, condensed skimmed milk, sweetened and unsweetened milk powder, partly skimmed milk powder , khoa , infant food. Table butter and deshi butter.
Cream:
Means the product of cow or buffalo milk or a combination therefore. It shall be free from starch and other ingredients foreign to milk. It may be of following three categories, namely:
I. Low fat cream-containing milk fat not less than 25.0 percent by weight.
II. Medium fat cream-containing milk fat not less then 40.0 percent by weight.
III. High fat cream - containing milk dart not less than 60.0 percent by weight.
Ghee:
Means the pure Clearfield fat derived solely from milk or from card or from desk (cooking) butter or from cream to which no coloring or preservative has been added. Ghee is manufactured by pre-stratification method, raising the temperature to 110-120 oC , when the product with mild flavor is obtained.