A project report on public awareness regarding adulteration of milk

CONTENTS

SL.NO TITLE

1 EXECUTIVE SUMMARY

2 ABOUT INDUSTRY

3 COMPANY PROFILE

4 RESEARCH METHODOLOGY

5 DATA ANALYSIS

6 FINDINGS

7 SUGGESTIONS

8 CONCLUSION

9 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.

Babasabpatilfreepptmba.com 2


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 producer’s 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 Indian’s 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 farmer’s 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 world’s largest milk producing country. As per
March 2001 India’s 96000 Dairy Co-operative are integrated thorough a three Tier Cc-
operative 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 India’s 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,
which promote projects of general public utility relation to dairying.
• To make information available on request to technical services to increase
production of Milk.
• To prepare initial feasibility studies of dairying and other dairy related projects
and undertake subsequent designing planning and start up those projects.
• To undertake research and development programmed related to production and
marketing of milk and milk products.
• To provide assistance for exchange of information to other international
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
co-operative 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 A co-operative society registered under the co-operative
Act 1959.
Location Lakmanahalli, industrial area, Dharwad
Share capital 3 crores by members and 2 crores by government of
Karnataka
Plant capacity 2 lakh liters per day
Milk powder 12tons/day
Butter 6tons/day
Ghee 6tons/day
Milk chilling centers Gadag 20,000 ltrs/day
Haveri 20,000 ltrs/day
Hirekerur 20,000 ltrs/day
Naragund 8,000 ltrs/day
Ron 10,000 ltrs/day
Sirsi 20,000 ltrs/day
Presence value of activity Collection of Milk 80,000 ltrs/day
Sales of Milk 70,000 ltrs/day
Area of operation Dharwad, Haveri, Gadag, Uttar kannada districts
Board of directors Elected members 8
Ex officers 3
By govt 5
Total workers 393 workers
Departments 8
Brand name NANDINI
Products Milk:
Toned Milk, full cream milk, standard milk, shubham milk,
homogenized milk.
Milk products:

Butter, ghee, curd, lassi, paneer, milk powder, khova, peda,
mysore pack etc……
Co-operative societies at 460 socities



village level

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.
• 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.
• 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 4°C. 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 72°C and 15 seconds, so that all the bacteria and microorganisms may be killed and
then the milk is simultaneously cooled to 4°C to 5 degree C and is stored in a
"Pasteurized Milk Tank".
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:

• 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
home-made sweets & savories.

• Cow’s 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

• Nandini Curd made from pure milk. It’s 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, 14safetida
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.

• Rich, smooth and delicious. Nandini Butter is made out
of fresh pasteurized cream. Rich taste, smooth texture and
the rich purity of cow’s milk makes any preparation a
delicious treat. Available in 100gms (salted), 200gms and
500gms cartons both salted and unsalted,



Organizational Structure:

BOARD

Directors Ex officers
Govt nominees
(8members) (5members)

Product
Procurement Marketing Administrati Finance Security
president
Dept dept ve dept dept dept
director

Accounts
Quality F.G.S&
Transport
control
M.I.S &
stores
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:

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
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.



PRODUCTION DEPARTEMENT:

The production department has the following structure:

Manager (Dairy)

Deputy Manager Office Staff

Asst. Manager
Asst. (Accounts) Asst. (Stores)

Technical Officer
Clerk Typist
Senior Supervisor

Junior Supervisor

Dairy Operators Dairy technician Dairy Worker



PRPDUCTION PROCESS:

DCS

Fresh Liquid Milk Sample Testing Fat and SNF

Chilling

Storing

Pasteurization

Separation

Homogenization

Storing

Packing

Dispatching



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.



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 CONTENT

FAT (in %) SNF (in %)

Toned milk 3.0 8.5

Standard milk 4.5 8.5

Shubham milk 5.0 9.0



The below table gives a brief idea of the milk products, their fat SNF, moisture
Content:

PRODUCT FAT SNF MOISTURE

Butter 83% 1% 16%

Ghee 99.8% - 0.2%

Panner 20% 30% 50%

QUALITY DEPARTMENT:

The structure of Quality control department:

Deputy Manager

Asst. Manager Asst. Manager

Quality Assistant Quality Assistant
Officer (Chemicals) Officer (Bacteriology)

Quality Analyst

Lab Assistant Quality Asst.



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 : Fat, Snf, Temperature, acidity, cob, and
Adulterants
.
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 : moisture and free fatty acid

7. peda : moisture and total solids

8. powder : snf, moisture, burnt particles etc

9. material testing : chemicals and packing materials



10. Water- : hardness, ph, alkalinity, total dissolved
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.



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.

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 Deputy Manger
(Account / Audit (Account / Audit

Asst. Manager Asst. Manager
(Tech. Officer)

Supervisor Supervisor
(FGS/Stores)



Market assistant Market assistant

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 today’s
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. 23%
Loose vendors. 57%
Private Brand. 14%
Others. 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.
• Joining to other program.
• Women’s 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.
• 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

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
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-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.
• 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

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.
• 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.
5. Sampling method: Simple Random Sampling.

1.
Frequencies

Do you know that adulteration can be done in milk

Cumulative
Frequency Percent Valid Percent Percent
Valid 1=yes 83 83.0 83.0 83.0
2=no 17 17.0 17.0 100.0
Total 100 100.0 100.0



100

80

60

40
Frequency

20

0
1=yes 2=no


ANALYSIS: Out of the 100 respondent 83% of respondents said that they know that
adulteration can be done in the milk & remaining 17% don’t 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 don’t know.

2.
Frequencies

if yes which of the following you know in adulteration?

Cumulative
Valid 18 18.0 18.0 18.0
adding water 56 56.0 56.0 74.0
adding chemicals 16 16.0 16.0 90.0
adding flour 1 1.0 1.0 91.0
adding gum
powder/gelatin etc for 9 9.0 9.0 100.0
thickening the milk
Total 100 100.0 100.0



60

50

40

30
Frequency

20

10

0
adding w ater adding f lour
adding chemicals adding gum pow der/ge


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 don’t 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?

Cumulative
Valid yes 43 43.0 43.0 43.0
no 57 57.0 57.0 100.0
Total 100 100.0 100.0



60

50

40

30

20
Frequency

10

0
yes no


ANALYSIS: Out of the 100 respondents 43% of respondents said that they aware of ill
effects of consuming adulterated milk and 57% respondent don’t aware about that.

INTRPRETAION: the above shows that the more number of respondents don’t know
about ill effects by consuming adulterated milk and few respondents know about that.

4.
Frequencies



if yes which ill effects do you know ?

Cumulative
Valid 58 58.0 58.0 58.0
interstine problem 21 21.0 21.0 79.0
typhoid 2 2.0 2.0 81.0
dysentery 19 19.0 19.0 100.0
Total 100 100.0 100.0

70

60

50

40

30
Frequency

20

10

0
interstine problem typhoid dysentery


ANALYSIS: Out of 100 respondents 21% said they know about Intestine problem, 2%
Typhoid, 19% dysentery and 58% said they don’t know about the ill effects.

INTERPRETATION: the above table shows that the most of respondent don’t know
about ill effects by consuming adulterated milk, few responds know about intenstine
Problem and very few know about typhoid and dysentery.

5.
Frequencies



do you know what to observe while buying milk?

Cumulative
Valid weight 4 4.0 4.0 4.0
date 45 45.0 45.0 49.0
price 25 25.0 25.0 74.0
content 18 18.0 18.0 92.0
manufacturer 8 8.0 8.0 100.0
Total 100 100.0 100.0

50

40

30

20
Frequency

10

0
w eight date price content manuf acturer


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



are you satisfied with the quality of nandini milk?

Cumulative
Valid yes 84 84.0 84.0 84.0
no 16 16.0 16.0 100.0
Total 100 100.0 100.0

100

80

60

40
Frequency

20

0
yes no


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



if yes,how much you are satisfied with quality of nandini milk?

Cumulative
Valid 14 14.0 14.0 14.0
0 to 25 9 9.0 9.0 23.0
26 to 50 22 22.0 22.0 45.0
51 to 75 41 41.0 41.0 86.0
76 to 100 14 14.0 14.0 100.0
Total 100 100.0 100.0

if yes,how much you are satisfied with quality of nandini milk?
50

40

ANALYSIS:
30

This table
20
and chart
Frequency

10
shows Out of
100
0
0 to 25 26 to 50 51 to 75 76 to 100 respondents ,
if yes,how much you are satisfied with quality of nandini milk? 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.

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



how do you feel about the price of nandini milk compare to other milk

Cumulative
Valid 3 3.0 3.0 3.0
low 7 7.0 7.0 10.0
Affordable 72 72.0 72.0 82.0
High 17 17.0 17.0 99.0
Very high 1 1.0 1.0 100.0
Total 100 100.0 100.0

how do you feel about the price of nandini milk compare
80

60

40
Frequency

20

0
low A f f ordable High V ery high

how do you feel about the price of nandini milk compare to other milk

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% don’t
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



are aware of promotional activities conducted by dharwad milk union
towards nandini milk?

Cumulative
Valid yes 76 76.0 76.0 76.0
no 24 24.0 24.0 100.0
Total 100 100.0 100.0

are aware of promotional activities conducted by dharw
80

60

40
Frequency

20

0
yes no

are aware of promotional activities conducted by dharwad milk union towa

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 don’t know about about
promotional activities.

10.
Frequencies



if yes which of the following promotional activities do you know ?

Cumulative
Valid 26 26.0 26.0 26.0
t v add 38 38.0 38.0 64.0
news papre 18 18.0 18.0 82.0
pomphlents 6 6.0 6.0 88.0
banners 6 6.0 6.0 94.0
public awarness program 6 6.0 6.0 100.0
Total 100 100.0 100.0

40

30

20
Frequency

10

0
t v add pomphlents public aw arness prog
new s papre banners


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



are the promotional activities helping you to know about good quality &
adultretaion of milk ?

Cumulative
Valid yes 62 62.0 62.0 62.0
no 38 38.0 38.0 100.0
Total 100 100.0 100.0

are the promotional activities helping you to know about good qual
70

60

50

40

30
Frequency

20

10

0
yes no

are the promotional activities helping you to know about good quality &

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.



Frequencies

if yes which of the promotional activities helping you to know about good quality
&adultretion of milk

Cumulative
Valid 40 40.0 40.0 40.0
t v add 19 19.0 19.0 59.0
news paper 15 15.0 15.0 74.0
pomplets 2 2.0 2.0 76.0
banners 2 2.0 2.0 78.0
public awerness program 22 22.0 22.0 100.0
Total 100 100.0 100.0

if yes which of the promotional activities helping you to know about goo
50

40

30

20
Frequency

10

0
t v add pomplets public aw erness prog
new s paper 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.



13.
Frequencies

are you aware of public awerness program cunducted by dharwad milk
union?

Cumulative
Valid yes 37 37.0 37.0 37.0
no 63 63.0 63.0 100.0
Total 100 100.0 100.0

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 don’t know about the public awareness
program conducting by DMU, few of them know about that.



14.
Frequencies

if yes which of the following program are aware of ?

Cumulative
Valid 63 63.0 63.0 63.0
schools childerns
7 7.0 7.0 70.0
program
door to door 11 11.0 11.0 81.0
doctor visit 3 3.0 3.0 84.0
mahilamandal program 6 6.0 6.0 90.0
quality awareness
10 10.0 10.0 100.0
program
Total 100 100.0 100.0

70

60

50

40

30

20
Frequency

10

0
schools childerns pr doctor visit quality aw areness pr
door to door mahilamandal program


ANALYSIS: In 100 respondents, 63% respondents don’t 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.



15.
Frequencies

which of the following QAP is most effective to know about the adultretion & quality
aspects?

Cumulative
Valid school childern program 4 4.0 4.0 4.0
door to door 24 24.0 24.0 28.0
doctor visit 18 18.0 18.0 46.0
mahilamandal program 14 14.0 14.0 60.0
quality awareness
40 40.0 40.0 100.0
program
Total 100 100.0 100.0

which of the following QAP is most effective to know about the adu
50

40

30

20
Frequency

10

0
school childern prog doctor visit quality aw areness pr
door to door mahilamandal program

which of the following QAP is most effective to know about the adultreti

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.



16.
Frequencies

do you know meaning of mnemonic symbol?

Cumulative
Valid yes 63 63.0 63.0 63.0
no 37 37.0 37.0 100.0
Total 100 100.0 100.0

70

60

50

40

30

20
Frequency

10

0
yes no


ANALYSIS: Out of 100 respondents, 63% of respondents are knowing the meaning of
Mnemonic symbol and remaining 37% of respondents don’t know.

INTERPRETATION: most of the respondents are aware the meaning of mnemonic
symbol. Mnemonic symbol meaning is “fresh & pure”



17.
Frequencies

are you aware of co-operative dairies?

Cumulative
Valid yes 64 64.0 64.0 64.0
no 36 36.0 36.0 100.0
Total 100 100.0 100.0

70

60

50

40

30

20
Frequency

10

0
yes no


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.



18.
Frequencies

do you know that there will authorized license for (MMPO)milk &milk
products order?

Cumulative
Valid yes 34 34.0 34.0 34.0
no 66 66.0 66.0 100.0
Total 100 100.0 100.0

do you know that there will authorized license for (MMPO)milk &milk prod
70

60

50

40

30
Frequency

20

10

0
yes no

do you know that there will authorized license for (MMPO)milk &milk prod

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.



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% QH0=45%
p =43% = 0.43

Standard error = PH0*QH0
N

= 0.55*0.45
100

= 0.002

= 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.



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% QH0=10%
p= 84% = 0.84
N

= 0.90*0.10
100

= 0.0009

= 0.03

Z CAL = P –PH0
STD Error
= 0.84 - 0.90
0.03
= -2.
-2.>-1.64
ZCAL<ZTAB value
H0 reject, H1 accept.



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% QH0=25%
p =62% = 0.62

N

= 0.75*0.25
100

= 0.002

= 0.044
Z CAL = P –PH0
STD Error
= 0.62-0.75
0.044
= -2.95
-2.95 <-1.64



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 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% don’t 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 don’t 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 don’t aware about that.

4. Out of 100 respondents 21% said they know about Intestine problem, 2%
Typhoid, 19% dysentery and 58% said they don’t 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.



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% don’t
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. 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.

12. Out of 100 respondent 22% respondents said that the public awareness
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 don’t 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.



16. : Out of 100 respondents, 63% of respondents know the meaning of
Mnemonic symbol and remaining 37% of respondents don’t 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.



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.



Questionnaires

Dear Sir/Madam
Personal profile:

Name: ………………………………………

Address:……………………………………….

………………………………………..

………………………………………..

Age: 15 to 25 26 to 35 36 to45 46 to 55 55 Above

Gender: Male Female

Status of person: a) Business men:……..

b) Professional:………

c) Employee:…………

d) Others:…………….

Income:…………………..

Mobile no:………………..

1) Do you know that adulteration can be done in milk?



Yes No

2) If yes, which of the following you know in adulteration?

a) Adding water b) Adding chemicals

c) Adding flour 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 b) Typhoid

c) T/B, cancer d) Dysentery

5) Do you know what to observe while buying milk?

a) Weight b) Date

c) Price d) Contents

e) Manufacturer

6) Are you satisfied with the quality of Nandini Milk?

a) Yes No

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



10) If yes, which all are promotional Activities do you know?

a) T.V Add b) News Paper

c) Pamphlets 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 b) News Paper

c) Pamphlets 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 b) Door to Door

c) Doctor visit d) Mahila Mandal Program

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 b) Door to Door

c) Doctor visit d) Mahila Mandal program

e) Quality awareness program

16) Do you know meaning of mnemonic symbol?



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

………………………………………………………………………………..

………………………………………………………………………………..

………………………………………………………………………………..



BIBLIOGRAPHY:

Websites:
www.kmf.com
www.Google.com
www.NDDB.com


A project report on public awareness regarding adulteration of milk

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