KATRAJ DAIRY

INDEX
 TYPE OF INDUSTRY
 COMPANY PROFILE
 HISTORY
 BOARD OF DIRECTORS
 VISION AND MISSION
 THE FARMERS & KATRAJ DIARY
 CORPORATE SOCIAL ACTIVITIES
 PRODUCTS
 MANUFACTURING PROCESS
 CHANNEL OF DISTRIBUTION
 NAME OF DISTRIBUTOR AND AREA OF
DISTRIBUTION
 MAINTENANCE
 WELCOME TO KATRAJ DAIRY TRAINING
 VISITS
 COMPETITORS
 MY EXPERIENCE
 WHY SHOULD WE CHOOSE KATRAJ
DAIRY?
 OBSERVATION
 CONCLUSION
 TYPE OF INDUSTRY

Katraj dairy is a food industry. Food industry is basically

a type of industry that manufactures food products
through various raw materials and with various processes.
There are various types of food industry like dairy,
poultry, honey industry, sugar industry etc.

It is basically an industry that focuses on products made

out of milk i.e. dairy products like pasteurized milk,
buttermilk, curd etc. This industry operates in pune and
has been quite successful.Thiscompany has its own set of
standard products and are of specialized quality and
Excellency. This dairy is located at katraj and has a big
production unit and can produce a huge number of
products at a time.Katraj dairy has been developing and
growing since a very long time and has been successful in
dairy industry.
 COMPANY PROFILE

Katraj dairy is a food industry which manufactures milk

products. It has been a successful industry. It is a local
brand which operates only in pune. In
punezilhasahakaridudhutpadaksanghmaryadit, popularly
known as KATRAJ DAIRY.It is locally branded as
KATRAJ and has been a very well developing food
industry.

Business Type:Manufacturer / Supplier

Year Established:1967

Number of Employess:300-1000

Total Annual Revenue:Rupees 1 Crore

Location:Pune, Maharashtra, India

 HISTORY
Katraj Dairy was incorporated in 1960 with an intension
of providing an organized facility of milk collection for
the village level farmers situated in Pune district. Katraj
Dairy started with milk collection of about 0.30 lakh
(30.000) litres per day in the first year of operation and
today, has steadily grown to over 2.00 lakh (0.20 million)
litres per day and has a financial turnover of over Rs.250
crores.
Katraj Dairy has acheived ISO 22000:2005 certification
from DetNorskeyVeritus.
Katraj Dairy with its nine chilling plants and 72 BMC
spread almost all over the district has an installed milk
handling capacity of over 5 lakh liters per day. The main
plant of Katraj is equipped with modern Pasteurizer,
homogenizer, Cream separator, Ghee processing, Milk
Clarifier, Condense Milk Plant , Automatic packing of
milk and milk products and other quality testing devices
and well equipped labs. Katraj Dairy has an installed
processing capacity of 2 lakh (0.2 million) liters per day.
Katraj dairy manufactures / Distributes milk and milk
products like Pasteurized / Homogenized-Cow milk,
Toned milk, Double toned milk, Standardized Milk, Full
cream milk, Cow & Buffalo Cream and Ghee, Shrikhand,
Amrakhand, MalaiPaneer, Dahi, Flavoured Milk, Lassi,
JeeraTak, Table Butter, Milk Powder, Softy Ice cream,
Pedha, Khoa, sterilized milk in 200 ml bottle and hard
Ice-cream with different flavours in different pack sizes
and Mango, Anjeer&MalaiBurfi, Kalakand&KajuKatali.
All these products are available at Katraj owned parlours
at various locations in Pune City and through appointed
distributors and retailing circuits. Very soon, Katraj plans
to introduce an online ordering system for its distributors/
retailers and consumers.
Katraj products have been in use in thousands of homes in
Pune since 1961. Katraj Milk, Katraj Ghee,
KatrajShrikhand, KatrajAmrakhand, KatrajLassi,
KatrajJeeratak (buttermilk) , Katraj cream have made
Katraj a leading food brand in Western Maharashtra.
Today Katraj is a symbol of high-quality milk products
sold at reasonable prices, the genesis of a vast co-
operative network triumph of indigenous technology, the
marketing of a farmers’ organization.
 BOARD OF DIRECTORS
The boards of directors have the power of all the
decisions that are to made, in regards to Katraj Dairy. The
chairman of Katraj Dairy for the term between 2009-
2013 was Mr.RambhauSambha Tule.

1. Shri.VishnushethDharmaji Hinge
(Chaiman)
2. Smt.VaishalitaiKalidasGopalghare
(ViceChaiman)
3. Shri.RamchandraDhondibaThombre
(Director)
4. Shri.GopalraoRamchandraMhaske
(Director)
5. Shri.BalasahebJayvantraoDhamdhere
(Director)
6. Shri.Balasaheb Shankar Newale
(Director)
7. Shri.SandeepMarutiJagdale
(Director)
8. Shri.BalasahebKondibhauKhilari
(Director)
9. ShriDilipPandurangThopate
(Director)
10. Shri.BhagwanDnyanobaPasalkar
(Director)
11. Shri.RamdasJanardhanDivekar
(Director)
12. Shri.ChandrashekharBalasahebShete
(Director)
13. Smt.KeshartaiSadashivPawar
(Director)
14. Shri.DaulatLokhande
(Director)
15. Shri.LakshmanSabajiTitkare
(Director)
16. Shri.Jeevan Dada Tambe
(Director)
17. Dr.VivekHinduraoKeheersagar
(Director)
 VISION AND MISSION
The objectives of Katraj Dairy are, to build a valued chain
of farmers to source milk at an organized level,
manufacture products at a very high quality level and
create a demand for their products in the competitive
market without having any reasons to be pointed at.

This organization has a unique advantage, its strategic

location. Based in Pune city, a place with historic, cultural
importance and a major district in Maharashtra, India. The
city is known as ‘the city of students’ because of its large
number of educational centers. Another major advantage
is that Mumbai is just 180km. away. Thus using these key
factors, they want to serve the state with their superior
quality of milk. They want the state to crave for this
superior quality of milk.
THE FARMERS & KATRAJ
DIARY
Prior to Katraj Diary, farmers use to sell their milk to
middlemen. These middlemen were never trust worthy as
the farmers milk was always adulterated with water,
promises that were never fulfilled, the true price at which
the milk was sold was never known and the farmers didn’t
get their money most of the time, if they ever got it at all.
Although the farmers didn’t like this system, they didn’t
have a choice, as there were no other alternatives.
However, as Katraj Dairy came along, a new picture was
painted. Katraj simplified this system to eliminate the
problems of the farmers and create a win- win situation
for both of them. Katraj strategically placed collection
centers in the middle of the villages. Thus making it very
convenient for the farmers to contribute their milk.
Furthermore, the farmers are paid their money on the
spot, based on quality and quantity of milk. This also
creates a meeting point for all the farmers to discuss
various new methods and techniques to increase their
cattle’s milk producing capacity. It also gives the farmers
a sense of pride, as they can be proud of the quality of
milk being produced by their cattle.
 CORPORATE SOCIAL
ACTIVITIES
CSR basically stands for company social responsibility.
CSR means a sense of responsibility towards society,
employees, people around, and their welfare and
development.

Katraj dairy has been very successful and been

developing and has been playing crucial role in
development of people and farmers.
 HOW DOES KATRAJ
DAIRY HELP THE
FARMERS?
The collection centers pay the farmers for their milk on
the spot based on quality and quantity of milk. Because of
which the farmers don’t have to wait on their money.
Katraj teaches and educated the farmers with new dairy
technologies, thus keeping them up to date with a global
market. Katraj also provides the farmers with vitamins for
their cattle, to receive a better quality of milk. They also
teach the farmers what type of fodder is to be fed to the
cattle when. They also provide medical assistance for the
cattle, to their limit.

Katraj is also trying to promote organic/green milk.

Organic milk is basically milk from cows that have been
exclusively fed organic feed, have not been treated with
synthetic hormones, are not given certain medications to
treat sickness, and are held in pens with adequate space.
 PRODUCTS
1.MILK

Milk is an almost ideal food. It has high nutritive value. It

supplies bodybuilding proteins, bone forming minerals
and health giving vitamins and furnishes energy giving
lactose and milk fat. Besides supplying some essential
fatty acids, it contains the above nutrients in an easily
digestible and assailable form. All these properties make
milk an important food for pregnant women, growing
children, adolescents, adults, invalids, convalescents and
patients alike.
Milk may be defined as a whole, fresh, clean, lacteal
secretion obtained by the complete milking of one or
more healthy Milk animals excluding that obtained within
15 days before or 5 days after calving or such periods as
may be necessary to render the milk practically
colostrum’s free and containing the minimum prescribed
percentage of milk fat and milk-solids-not-fats.
Pasteurization: The term pasteurization refers to the
process of heating each & every particle of milk to at-
least 63° C for 30 minutes, or 72° C for 15 seconds in
approved and properly operated equipment. After
pasteurization the milk is gradually cooled to 5° C or
below.

Homogenization: Homogenization refers to the process

of forcing the milk through a homogenizer with the object
of sub dividing the fat globules.

Composition:
Class of Milk Minimum Fat % SNF%
Cow Milk 3.5 8.5
Standardized Milk 4.5 8.5
Tonned Milk 3.0 8.5
Double Tonned 1.5 9.0
Milk
Skimmed Milk Less than 0.1 8.7
Full cremed Milk 6.5 9.0
Buffalo Milk 6.0 9.0
 2.BUFFALOCREAM

When milk fat is concentrated into a fraction of the

original milk, that portion is known as cream. Cream is a
rich portion of milk fat. Cream is the product of cow or
buffalo milk or a combination thereof which contains not
less than 25 % milk fat. Buffalo cream is made from
Buffalo milk. This cream is used only for ghee making
not for cooking. Shelf Life :30 days from manufacturing
when stored below 5 0C.
 Various Types of Cream

 Table Cream:- It Contains 20 to 25 % of Milk fat

 Plastic Cream:-It Contains 65 to 85 % of Milk fat
 Whipping Cream:-It Contains 30 to 40 % of Milk
fat.

Composition:
Water 22 - 32 %
Fat 65 - 75 %
Protein 1 - 1.2 %
Lactose 1.2 - 1.5 %
ASH 0.3 - 0.4 %
Total Solids 68 - 78 %
SNF 2.5 - 3.2 %
 3.GHEE
Ghee is the pure clarified fat
derived solely from milk or
from desi (cooking) butter
or from cream to which no
coloring matter is added.
Ghee is the clarified butter
fat prepared chiefly from
cow or buffalo milk. Ghee is
used as a cooking or frying medium, in confectionary, for
direct consumption with rice chappatisetc.Cow ghee is
mainly used in indigenous pharmaceutical preparations
(Ayurveda).

Composition:
Milk Fat not less than 99.7%
Moisture not more than
0.3 %
Free Fatty Acid (oleic) max 1.4 %
Packing Sizes :
1000 ml Pet Jar ,
500 mlPolypack/ Pet Jar,
200 ml Poly pack/ Pet Jar and 15 ltr tin.
 4.SHRIKHAND
Shrikhand is a semi-soft sweetish - sour whole milk
product prepared from lactic fermented curd. The curd
(dahi) is partially strained through a cloth to remove the
whey and thus produce a solid mass called chakka (the
basic ingredient for shrikhand). This chakka is mixed with
the required amount of sugar, cardamom, jaiphal etc. to
yield shrikhand.
Composition:
Moisture Max: 42%
Fat 8.5% <= dry basis
Protein 9% <= dry basis
Lactose with sugar(with 72.5% >= % by weight, dry
sucrose) basis
Ash 0.9 % >= dry basis
Lactic acid 1.4 % <= (% by weight)
Solids(0% by weight) 58%<=

Packing Sizes :
100 ml plastic cups
250 ml plastic cups
500 ml plastic cups
 5.MALAI PANEER
Panner refers to the milk solids obtained by the acid
coagulation of boiled whole milk & subsequent drainage
of whey. The acids commonly used are citric in both
natural & chemical forms.
Traditionally paneer has been a variety of pressed channa,
used mainly in preparing cooked vegetable dishes like
palakpaneer, paneer butter masala etc.

Composition:
Moisture 50 - 55 %(not more than
70%)
Total Solids 45 - 50 %(not less than
30%)
Fat 26 - 28 % (Not less than 50
% of dry matter)
pH 6.0

Packing Sizes :
200 gm rotogravure laminated pouch.
500 gm rotogravure laminated pouch.
1000 gm rotogravure laminated
pouch .
 6.DAHI
MatkaDahi is a fermented milk beverage. Dahi originally
was set using mud pots since ancestral days for the
purpose of getting that unique flavor & taste gained due to
the porous property of mud pots allowing filtered air flow.
But now a daysdahi prepared from milk fermenting with
lactic culture & packed in plastic cups 370 ° C.
Composition of Whole Milk Dahi:
Water 85 - 88 %
Fat 5-8%
Protein 3.2 - 3.4 %
Lactose 4.6 - 5.2 %
Ash 0.70 - 0.71%
Lactic Acid 0.5 - 1.1 %

Packing Sizes :
100 gmMatka
200 gmMatka
100 gm Plastic Cup, 200 gm Plastic
Cup, 400 gm Plastic Cup
 7.FLAVOURED MILK

Flavored Milks are milks to which some flavors/ colors

and sugar been added. When the milk is used the product
should contain a milk fat % at least equal to the minimum
legal requirement for market milk, but when fat level is
lower(1.2%) , the term drink is used.

Composition:
Fat Min 30 %

Packing Sizes :
200 ml Poly bag
 8.LASSI
Lassi is a fermented Milk beverage popular in all parts of
India. The technology of lassi making is however
confined to only households. Lassi has a great potential in
the Indian Market.

Composition:
Water 75 - 80 %
Total Solids 20 - 25 %
Fat 3-4%
SNF 6-7%
Protein 3-4%
Lactose with suger 12 - 15 %
Ash 0.4 -0.6%
Lactic Acid Max: 0.75 %

Packing Sizes :
200 ml Poly pack
 9.JEERA / PLAIN TAAK
(BUTTERMILK)
Taak is also called chhas or mattha, refers to desi
buttermilk. It is a popular drink during the hot Indian
summers, as it helps reduce body heat and lower the body
temperature. Thus a relaxing drink enjoyed by everyone.

Composition:
Water 95- 96 %
Total Solids 4-5%
Fat Min: 1%
SNF 2.0 - 2.5 %
Protein 1 – 1.5 %
Lactose 1.2 - 1.5 %
Ash 0.4 %
Lactic Acid Max: 0.35 %

Packing Sizes :
200 ml Poly bags
 10.TABLE BUTTER
For years together, table butter is being cherished as a
tasty food, popularly eaten with bread. It also forms a
good topping on indigenous food like Pav-bhaji, Thalipith
(Pan Cake). Katraj Table Butter is marketed by Katraj
Dairy Manufactured By Dynamic Dairy Industries Ltd.,
Baramati, Maharashtra, India.

Composition:
Milk Fat Not Less Than 80%
Salt Maximum 3%
Milk Solids less than 1.5%
16% >=(m/m)
Moisture

Packing Sizes :
100 gm , 500 gm
 11.ICE- CREAM

Ice-Cream may be defined as frozen dairy product made

by suitable blending & processing of cream & other milk
products, together with sugar & flavor, with or without
stabilizer or color & with the incorporation of air during
the freezing process. According to PFA rules Ice-Cream
is the frozen product obtained from cow or buffalo milk
or a combination there of or from cream and or other milk
products with or without addition of cane sugar, fruit,
fruit juices, preserve fruits nuts, chocolate, edible flavors
& permitted food colors.

Nutritive Value:-Among milk products, Ice cream is also

a rich source of calcium, phosphorus & other minerals of
vital importance in building good bones & teeth. Being
rich in Lactose, Ice-Cream flavor greater assimilation of
calcium in the diet. The protein content of Ice Cream is
also rates high, both in quantity & quality. Ice Cream
provides valuable proteins in a very palatable form.

In fact, Ice Cream is most palatable source of milk protein

to the vegetarians. Ice Cream is an excellent source of
food energy. It is a very desirable food item for growing
children & persons who need to put on weights. Ice-
Cream is a rich source of many essential vitamins,
without which normal health & growth cannot be
maintained. Thus it is an excellent source of vitamin -A, a
good source of vitamin -B (Thiamine) & G (Riboflavin)
& a fairly good source of Niacin, vitamin - E & in fruit
Ice Cream of vitamin -C. The digestibility & palatability
of Ice Cream is also very high.
Flavors:-
Vanilla
Strawberry
Pista
Mango
Chocolate
Butterscotch

Composition:

Fat >=10%
SNF 10- 11 %
Sugar 15 - 16 %
Stabilizer &Emulizer 0.4 - 0.5 %
Protiens >=3.5%

Packing Sizes :
500ml Family pack
1000ml Family pack
2000ml Family pack
4000ml Family pack
 12.PEDHA
Pedha is prepared using khoa based material. Khoa is
mixed with sugar and then heated in a kadhai made of
food-grade metal. After heating desired flavouring and
nuts are added to the pedha mass. It contains Jaiphal.

Composition:
Total Solids max 85 %
Fat 18 - 20 %
Moisture Min 15 %

Packing
1kg box
500 gm box
250gm box
 13.MALAI BURFI
MalaiBurfi is a Plain variety of burfi. It is made from
buffalo milk & sugar; Decorated with Edible silver paper,
cardamom, almond &pista nuts. Shelf Life :Best before 5
days from packaging when stored in cool & dry place.

Composition:
Fat % 15 – 20 %
Moisture % 15 – 20 %
SNF % TS-Fat
Lactic Acid % 0.18 – 0.27 %
Total Solid % 80 – 85 %

Packing Sizes :
250 gm Box
 14.KHOA
Khoa / Khava / Mava refers to the partially dehydrated
whole milk product prepared by the continuous heating of
milk in a karahi over a direct fire, while also constantly
stirring-cum-scraping by using a khunti till it reaches a
semi solid consistency. Thereafter, the pan-contents are
removed from the fire and worked up into a solid mass
known as khoa-pat. Shelf Life :15 days from
manufacturing when stored below -18 0C.

Composition:
Lactic Acid 0.50 %
Fat % Min 18 %
Moisture % 35 – 40 %
Total Solid % Max 65 %

Packing Sizes :
200 gm Packet
500 gm packet
 15.Katraj Aqua (Mineral Water)
Katraj Dairy with their well known products now
introducing mineral water with katraj brand i.e. KATRAJ
AQUA. Water in its purest form is really a life giving
liquid. KATRAJ AQUA (to live a healthy family life)
gives the assurance that each drop of water that you
consume is full of energy & freshness. Our dairy is also
an ISO- HACCP 9001-2008 certified Dairy and it stands
testimony to the quality of product. We strictly follow the
quality measures regarding hygiene and quality of
products.

Packing Sizes :
500 ml Bottle
1000 ml Bottle

500 ml (24 Bottle Box)

1000 ml (12 Bottle Box)
 MANUFACTURING
PROCESS
Initially, the milk is collected in the collection centers in
the villages. This where all the villagers come and sell
their milk to Katraj Dairy. After which, the milk is
transported to the Katraj plant, situated in Katraj, Pune.
The milk is transported in special vehicles designed for
the sole purpose of milk transportation.

1.Milk Transportation Vehicle

This means of transportation is made for the transport of
milk from various sub urban and urban areas where the
collection centres are made and the milk supplier brings
the certain amount of milk over right there and the milk is
brought at the centres.
 2.MOTOR OPERATED PIPELINES
The milk from the vehicles is
evacuated and transferred to the boilers
with the help of motor and rotor
operated vacuum liquid suppliers.

3.BOILER ROOM
A boiler room consist of the boiler whose prime aim is to
pasteurize the milk and kill the certain kind of bacteria.
 4.Pasteurization

It is the process of sterilisation of milk using heat the

process used in this plant is known as high temperature
and less time process which is described as in process.

5.REFRIGERATION
The milk obtained from the armer is grouped according to
the quality and it is send to
refrigeration stage where it is heated
upto 53 degree then the milk from
refrigeration chamber is send to
heating chamber where it is
maintained at 72.5 degree for 15 seconds then again it is
passed through regeneration chamber then to
homogenisation chamber and finally it is cooled below 5
degree and then stored according to quality.

6.PACKAGING
The above picture is a packing unit of Anandi dairy.
These machine is operated by computer and packages
5000 pouches of milk per hour. The visited dairy has a
schedule of packing between 10:30 morning to 4:30 noon
according to that Anandi dairy produces 30000 pouches
of milk in one day.
 7.STORAGE
The produce pouches of milk are
needed to be store.d place whose
room temperature should not
exceed above 29 degrees in a
chilled or refrigerated.

8.LABRORATORY
Quality control unit is a place where the samples of milk
before and after are tested to check the quality and state of
milk and decide whether the milk is consumable or not
and also the vital use of these laboratory is to check the
fat percentage of milk and decide the valid pricing of milk
as well.
 CHANNEL OF
DISTRIBUTION
Katraj Dairy has a simple of chain distribution. They
follow two chains of distribution,
1. Manufacturer →Customer

2. Manufacturer →Wholesalers→Retailer→Customer
 NAME OF DISTRIBUTOR
AND AREA OF
DISTRIBUTION
NAMES AREA

Gurukrupa Associates Sinhagad Road, Bibavewadi

(Mrs. Deepali V. ,Swargate.
Bhadale)

Kaniphnath Milk Swargate ,Shivajinagar,

Agency (Shri. Ghorpadi, Mundhava,
Balasaheb V. Gavhane) Hadapasar.

Shivam Milk Agency Market Yard,

(Shri. Sandeep U. KondhavaGaon,Undari,
Ghate) Satav Nagar Mahadeonagar,
Uralidevachi.

Balaji Milk Agency Vanwadigaon, SalunkeVihar,

(Shri. Sanjay R. Manish Park.
Ambekar)

Assa Associates (Shri. Pune Camp, Nana Peth,

AmarpalsingBadh) BhavaniPeth, KoregaonPark .
Om Sai Distributors Yerwada, Kalyaninagar,
(Shri. Anil S. Londhe) Vadgaonsheri, Vimannagar,
Vishrantwadi, Dhanori

Sidhdheshwar Milk Renghill Corner, Bopodi,

Agency (Shri. Sagar K. Khadaki, Dapodi, C.M.E.,
Shelake) Sangavi, New sangai.

Shevantai Milk Gokhalenagar,

Suppliers (Shri. ChaturshrungiPayatha,
Ravindra D. Takke) PaudPhata, Jaibhavani Nagar
to ChandaniChowk

Sayali Milk Suppliers Yerandavana, Karve Nagar,

(Saui. Vaishali K. Varaje, Uttamnagar,
Gopalghare) Kotharudgaon.

Shriraj Milk Agency Rakshak Nagar, Sathe

(Shri. Rajendra J. Pimple, KalewadiPhata,
Bhargude) Wakad, Dangechowk,
Tathawade, Ravet, Punawale.

Yamuna Traders (Shri. Kasarwadi,

Ramesh B. Phanse) Pimpari,Kalewadi.

Dattakrupa Enterprises VivekVasahat, Shridhar

(Shri. Subodh N. Kale) Nagar, Sudarshan Nagar,
 Udyog Nagar, Bijali Nagar,
ChinchwadGaon.

Vyankatsh Milk AkurdiGaon, Akurdi-

Agency (Shri. Rohidas NigadiPradhikaran,Dehuroad,
K. Lawande) TalegaonDabhade,Kamshet,
Lonawala.

Rudra Enterprises (Sau. SantTukaram Nagar,

Chhaya C Jagtap) Ajamera, Neharu Nagar,
Balaji Nagar, Indrayani
Nagar, Landewadi,
BhosariGaon.

Kunal Milk Agency Pashan, Sutarwadi,Bavdhan,

(Shri. Rahul D. Takke) Boys Batalian, Aundhgaon.

ShriSaikrupa Someshwarwadi,
Distributors (Shri. Sanewadi,Pariharchowk,
Amod B. Pandhari) Dattanagar, balewadi,
Hinjwadi.

Radha Krishna Milk Morwadi, Ajamera, Mohan

Agency (Shri. Sandip Nagar, Yamuna Nagar, rupi
D. Chambhare) Nagar, Talawade, Phule
Nagar, Chikhali road,
Shahunagar.
 Maintenance
A manufacturing unit like the one at the Katraj Dairy
plant has many machines, electrical units, etc., that needs
regular maintenance. Katraj Dairy has a fixed routine that
covers all the maintenance-required units.

ELECTRICAL MAINTENANCE DEPARTMENT

 Machinery:All machinery requires maintenance. The
maintenance is determined on the number of hours that
it has been operated. Based on this the wear and tear of
the various machine parts can be estimated. The parts
that usually require the maximum maintenance are the
rollers of the packaging units. The machines that come
in contact with the milk are was washed with boiling
hot water, then with a chemical, then with boiling hot
water again and then washed with cold water. This
process takes place every day with the small holding
tanks.
 Storage Tanks:There are two types of storage
tanks when it comes to maintenance, the big and the
small. The big storage tanks are washed on weekly
bases while the smaller ones are washed on a daily
basis. The process involves, washing with boiling hot
water, then by a chemical, then with boiling hot water
again and then washing with cold water.
 Electrical Department:The electric department
is in charge of all the electrical lies that run through the
entire plant. They usually have a simple job of just
changing the parts that whether down or fuse. A major
problem they face is rodents eating their underground
wires, however, they now run the cables through G.I.
pipes. The other equipment that usually burn out are the
M.C.B.’s, wires that fuse, motor pumps, etc.

MAIN ELECTRICAL POWER HOUSE OF THE

PLANT
 Refrigeration Unit:This unit is in charge of all
the refrigeration of all the products inside Katraj Dairy.
It contains 6 compressors out of which only 2 operate at
a time. Each pair of compressors operates not more than
6 hours at a time. When the demand for refrigeration
increases, 4 compressors run at a time. Ammonia gas is
used for refrigeration. If there is low pressure in the
lines of the ammonia gas, Sulphr powder is added to the
gas to help detect any leaks.
 Pest Control:Rodents are a problem everywhere.
To take care of them crews of pest control are called
every 1-month to spray pesticides to keep the plant
rodent free and hygienic.
 WELCOME TO KATRAJ
DAIRY TRAINING
We would like to inform you that Katraj dairy has
established a new training center in the dairy campus, In
which, dairy can organize various trainings like:
A] Industrial training for college students

Student’s from :
 Dairy Technology
 B. Tech Food Technology
 Mechanical Engineering
 MBA : Manufacturing, Marketing, Human resource,
Finance
 PhD projects etc.
 B] Commercial Training

 Clean Milk Production

 Processing of Milk and packaging
 Manufacturing of various Milk products
 Dairy machinery maintenance
 Quality and food safety
 Hygiene and sanitation for dairy plant
 Quality Management System (QMS) 9000: 2008
 Food safety Management System (FSMS) ISO
22000:2005
 Electrical distribution, safety & maintenance in dairy
Industry
 Operation of Refrigeration plant
 Efficient steam generation & distribution
 ETP waste management in dairy Industry
C] Training for farmers

D] Training on Marketing
 VISITS
We would like to inform you that Katraj dairy allow the
industrial visit’s to school & college student’s and also for
those who are interested in dairy. In this Screening of
documentary, visit to various dairy sections like milk
processing, boiler, refrigeration, Effluent Treatment Plant
(ETP), etc are included.
Visitor’s Hours = 9.30 am to 14.00 pm
Visiting Fee = Rs. 20/- per person
Visitor’s should follow industries rule and regulations.
For more details –
E-mail : trainingcenter.katrajdairy@gmail.com
Phone No : 020-24370697
Mobile No. : 7447441867
 COMPETITORS
1. Agarwal Dairy
2. Om dairy
3. Ruja dairy
4. Shreehari milk dairy
5. Kamble dairy
6. SantTukaramdoodh dairy
7. Yash dairy
8. Ubhe dairy
9. Laxmi milk distributers
10. Shiv krupa milk dairy
 MY EXPERIENCE
Industrial visit to katraj dairy has been a very wonderful
experience. We learned a lot and it was fun and
knowledgeable. Katraj dairy is one of the biggest and
successful food production industry in pune. It has a very
interesting production process. It has many products and
are standardized and are of good quality and taste as we
had samples ourselves. It’s hygienic and clean and it has
proper systems and machineries installed which are
checked and maintained from time to time. It was indeed
a wonderful experience.
 WHY SHOULD WE
CHOOSE KATRAJ DAIRY?
Katraj dairy gives proper quality products with affordable
prices. The production process are standardized and are
made in appropriate situations and conditions. The
products are properly tested and then kept for sale. All
this aspects prove that katraj dairy products are good and
healthy for use. That’s why we should prefer choosing
katraj dairy.

OBSERVATION
We observed that katraj dairy has been one of the oldest
food industry in pune and has established a good market
base and as we had tasted the products, they are of proper
quality and taste which are packed properly. And many
more aspects makes this dairy industry a successful
industry.
 CONCLUSION
Katraj dairy visit has been a very good and
knowledgeable experince. The production processes are
of proper standards and are operated systematically. Their
products are of appropriate quality and of affordable price
which makes them successful. From this we conclude that
katraj dairy is a successful company and has been a
leading food based industry in pune.