PRESENTATION

ON
PRODUCTION &OPERATION
MANAGEMENT
OF
’’OMFED’’

Submitted To:- Submitted

By:-Prof.Vijaya Bandopadhyaya
Sandeepan Ashe(180)

Swagatika Sahoo(182)

Paramita Mukhopadhya(183)

Aws Mirza Baig(155)

Md.Mujafer Madine(179)

Ratnamanjari Mishra(136)
TOPIC TO DISCUSS
INTRODUCTION
EXISTING CAPACITIES
&THROUGHPUT
COMPLETE PRODUCTION
PROCESS OF OMFED
QUALITY CONTROL
CONLUSION



 INTRODUCTION
Ø The Orissa State Cooperative Milk
Producers' Federation Limited (OMFED) is
an apex level Dairy Cooperative Society
registered under Cooperative Society Act –
1962.
Ø
OMFED's main activities includes
promoting, production, procurement,
processing and marketing of milk & milk
products for economic development of the
rural farming community in Orissa.
 EXISTING CAPACITIES
&THROUGHPUT
Designed Capacity Present Throughput


Liquid Milk 2,50,00Liters Per 2,00,000 Liters
Day Per Day
 Ghee 30 MT Per Month 30Mt Per Month
Sweet Curd 30 Mt Per Month 30 Mt Per Month

Curd 150 Mt Per Month 110 Mt Per Month
Flavourd Milk 1,20,000 Bottels 1,00,000 Bottels
Per Month Per Month
Table Butter 5 Mt Per Month 1 Mt Per Month
Chhenapoda 5 Mt Per Month 2Mt Per Month
Vaccum Packed 15 Mt Per Month 10 Mt Per Month
Paneer
Lassi 10000 Packets Per 5000 Packets Per
Day Day

Butter Milk 15000 Packets Per 6000 Packets Per

Day Day
PRODUCTION & OPERATION
OPERATION
 Milk Reception
Transportation
Cooling
Testing And Measuring
Storing

MILK PROCESSING
ØSTANDARDISATION
ØSPERATION
ØPASTEURISATION
ØHOMOGENISATION
ØSTORING
 PROCESS
q STANDARDISATION-Standardization is the process of
developing and agreeing upon technical standards. A
standard is a document that establishes uniform
engineering or technical specifications, criteria, methods,
processes, or practices.

q
q SEPARATION- The cold raw milk passes through either a
clarifier or a separator, which spins the milk through a
series of conical disks inside an enclosure. A clarifier
removes debris, some bacteria, and any sediment that
may be present in the raw milk.

q
q PASTEURIZING -The milk is piped into a pasteurizer to kill
any bacteria.
q
q HOMOGENIZING- Most milk is homogenized to reduce the
size of the remaining milk fat particles. This prevents the
milk fat from separating and floating to the surface as
 PRODUCT PROCESSING
 Sterilization Of Milk:
Ø Milk that is processed in this way using temperatures exceeding
135° C, permits a decrease in the necessary holding time (to
2-5 s) enabling a continuous flow operation.

CONTRACTION /EVAPORATION:
Ø Fluid milk contains approximately 88% water.
Concentrated milk products are obtained through partial
water removal.
Ø Dried dairy products have even greater amounts of water
removed to usually less than 4%. The benefits of both these
processes include an increased shelf-life, convenience,
product flexibility, decreased transportation costs, and
storage.
DRYING:

Ø The milk is then evaporated prior to drying for the following

reasons:
Ø less occluded air and longer shelf life for the powder
Ø viscosity increase leads to larger powder particles
Ø less energy required to remove part of water by evaporation;
more economical
CONT:

 FERMENTATION:
 Long before microorganisms had been discovered, butter
milk and sour milk were found palatable by some people
in all countries, Fermented milks are prepared by allowing
the normal lactic acid producing organisms present to
develop, or by inoculating fresh milk with a portion of
fermented milk of good quality.
 During fermentation, lactic acid thickens or curdles the milk
and produces the desired sour flavour.

 COAGULATION:
§ Milk may be coagulated by the addition of rennin or by
bringing the acidity of the milk to the isoelectric point of
the casein. When milk is combined with other foods, the
salt content of the food or the tannin content of the food
may be factors that aid coagulation.
§
 FREEZING:
§ Freezing is a common method of food preservation which
slows both food decay and the growth of micro-organisms.
CONT:



 PACKAGING:

 Packaging is a technique of using the most appropriate
containers and components to protect, carry, identify and
merchandise any product. It constitutes an important link
between the manufacturer and ultimate consumer for the
safe delivery of the product through different stages of
production, storage, transport, distribution and marketing.
 Storage & Distribution

The finished products are stored in the cold storage in

omfed.Here they are stored for the purpose of
getting dispatched to different distribution units
during the different phase of the day.It can be also
stored for more than one day according to the
demand of the product. In the cold storage the milk
products are generally stored at a temp. between
0oC to 4oC.
 Then with the help of well equipped vehicles the
milk products are dispatched to the respected units of
distribution to full fill the customer demand.


 QUALITY CONTROL OF MILK:


 Milk quality control is the use of approved tests to ensure
the application of approved practices, standards and
regulations concerning the milk and milk products. The
tests are designed to ensure that milk products meet
accepted standards for chemical composition and
purity as well as levels of different micro-organisms.

 CONCLUSION
 The dairy market is very flexible in nature & keeps on
changing with the advent of a new technology. So the
market can be considered to be very competitive and in
order to have a good hold of the market and operate with
reasonable profit margin “OMFED” has to optimize it’s
operational costs by opting one of the most developed
technology present in the market and should have an
effective management to achieve all these goals.


THANK
YOU