GOVARDHAN DAIRY FARM

CONTENTS:

INTRODUCTION HOLSEN - BREEDS CALF SECTION PARLOUR EDUCATION QUALIFICATION HUMAN RESOURCE DEPARTMENT PACKING DEPARTMENT INTRODUCTION TO CHEESE TYPES OF CHEESE PRODUCTS MELTING PROCESS CERTIFICATION COMPANIES COST OF PRODUCTS VOTE OF THANKS

INTRODUCTION:

IT IS THE LARGEST DAIRY FARM IN ASIA. IT COVERS AROUND 35 ACRE OF LAND. IT IS SITUATED IN MANCHAR ,60 KM FROM PUNE.

ITS HAS THE CAPACITY TO STORE 23,000 LITRES OF MILK PER DAY.
IT DEALS IN EXPORT OF GOODS OUTSIDE INDIA .

HOLSEN BREEDERS BREED:

IT IS NORMALLY FOUND IN DENMARK, BUT PURCHASED FROM BANGLORE. 24 HOURS MUSIC HELPS IN INCREASING MILKING CAPACITY. TAGS ARE PUT AROUND THEIR NECK TO IDENTIFY THEM. FODDER IS GIVEN TO THEM AFTER MILKING TAKES PLACE. COWS CALF ARE KEPT AWAY FROM THEM SO AS TO AVOID DISEASES. THEY ARE MAINTAIN AT A TEMP OF 25 TO 30 DEGREE CELCIUS. HORNS ARE AT THE TIME OF THEIR BIRTH.

COWS SECTION:

THERE ARE AROUND 4000 COWS OUT OF WHICH 1000, ARE MILKING COWS. OTHER 3000 INCLUDES CHILDREN , SICK AS WELL AS PREAGNENT COWS.

A NORMAL INDIAN COWS GIVES AROUND 23 LITRES MILK A DAY.

AS THE AMERICAN BREED A COW GIVES AROUND 40-50 LITRES OF MILK A DAY. NO ENVIRONMENTAL PROBLEM IS CAUSED AS TEMP REMAINS 25-30 DEG.

PARLOUR SECTION :

IT IS A TYPE OF AN IDENTIFICATION SECTION . ITS A COMPUTERISED BASE AND ALL THE INFORMATION REGARDING THE COW IS BEING SOTRED IN THE COMPUTER. LIKE HOW MUCH TIME SHE WAS PREGNANT , HW MUCH LITRES OF MILK HAS SHE GIVEN YESTERDAY, HOW MUCH TIME SHE HAS BEEN ILL ETC. A TYPE OF WHITE TISSUE IS ATTACHED SO THAT THE COW IS DIRECTLY SEND TO THE HEALTH DEPT. IN 7 MIN IT GIVES 50 OULS OF MILK. MILK IS BEEN TAKEN THREE TIMES IN A DAY WITH A GAP OF 8 HRS .. AFTER A CERTAIN TIME WHEN THE MILK GIVING CAPACITY STOP THEY TAKE CARE OF THE COW UNTIL SHE DIES. NO CHEMICALS ARE MIXED ..ITS FULLY FRESHED.

EDUCATION QUALIFICATION :
QUALIFICATION IS NOT IMPRTANT IS CASE OF PACKING DEPARTMENT AND DISTRIBUTION DEPARTMENT. FOR USE OF MACHINE AND OTHER EQUIPMENTS . BACHELOR OF SCIENCE AS WELL AS AND MASTER IN BIO TECHNOLOGY IS NEEDED. 15 DAYS TRAINING IS GIVEN TO EACH AND EWEVRY EMPLOYEE SO AS TO COPE UR WITH THE OTHER MEMBERS AND NO TIME IS WASTED.

HUMAN RESOURCE DEPARTMENT:

70 WORKERS WORK IN AN SHIFT OF 2 , 35 EACH. MILK GIVING CAPACITY START AFTER THEY TURN 3-4 YRS OF AGE. AFTER 10 YEARS OF AGE THE MILKING CAPACITY DECREASES. NO AGENCIES ARE THERE AS ITS PROVIDES DIRECT SERVICES TO CUSTOMERS THROUGH ONLINE ORDER OR TOLL FREE NO. NO TRANSPORTATION COST IS CHARGED IT IS MOSTLY POPULAR IN SOUTH MUMBAI IN HOUSE OF FAMOUS CELEBRITIES LIKE SACHIN T., SRK, SALMAN KHAN, ANIL AMBANI, MUKESH AMBANI ETC.. ITS IS 75 RS LITRE.

PACKING DEPARTMENT : BOTTLE- PLAN:

1)

2)

MILK IS RECEIVED FROM THE PARLOUR.. IT IS THEN DONE INTO TWO WAY PROCESS. PASTERIZATION ( TEP RATE IS 72 DEGREE UPTO 15 SEC) HOMEGENIZTION ( FAT IS BEING BROKEN IS THAT) IT IS DONE WITH THE HELP OF CURAC MACHINE WHICH IS IMPORTED FROM FRANCE. IT IS TO BE KEPT AT 4 DEGREE AFTER HOMEGENIZATION . AFTER ALL IT IS TRANSFRRED TO THE LABEL DEPARTMENT FOR THE FURTHER PROCESS AND IS STORED IN THE COLD STORAGE AREA..

INTRODUCTION TO CHEESE:

7000 B.C BACK CHEESE WAS INTRODUCED. ARAB PEOPLE WHERE THE FIRST TO INTRODUCE CHEESE WHEN THEY USE TO TRAVEL ON CAMELS. THEY USED TO CUT SHIP INTESTINAL PART AND WITH THE HELP OF MILK CHEESE WAS INTRODUCED. LATER ON OTHER COUNTRIES ALSO INTRODUCE CHEESE THROUGH DIFFERENT PROCESS. LATER ON FIRST CHEESE FACTORY WAS INTRODUCED IN SWITZERLAND IN THE YEAR 1815. ITS HAS EARLIER INTRODUCED ONLY 5 TYPES OF CHEESE. HAS PRODUCING CAPACITY OF 40,000 KG OF CHEESE PER DAY. AFTER SOME YEARS. IT HAS INTRODUCED AROUND 300-400 VARITIES OF CHEESE PRODUCTS.

TYPES OF CHEESE PRODUCTS:

GO CHEESE GO MOZERELLA GO PANEER GO HUDA

MELTING PROCESS:

IT IS FIRST PASTURIZED. 20KG OF CHEESE ARE CONVERTED INTO BLOCKS . IT IS THEN MELTED AR 85 DEGREE CELSIUS .. AFTER THE CHEESE BLOCKS ARE MELTED IT IS STORED AS GRAM WISE AND STORE IN A COOLING PLACE AT 140 DEGREE CELSIOUS TEMPERATURE. IT IS THEN LATER MADE INTO SHAPES WITH THE HELP OF MACHINES. AFTER ALL THE PROCESS TAKES PLACE IT IS SEND TO THE PACKING DEPARMTENT . THE COST OF THE PRODUCT INCREASED DEPENDING UPON THE P.SS ( PRODUCTIVE SHARE PRICE INCREASES).

CERTIFICATION OF COMPANIES AND AWARDS:

1) 2) 3)

IT HAS BEEN CERTIFIED BY THE GOVT OF INDIA AS WELL AS TQCSI HACCP AACP IT HAS BEEN VOTED THE AS THE BEST MILK PRODUCT BY THE AACP. IT HAS BEEN AWARDED AS THE FAST GROWING FARM WITH A SHARE PRICE OF 12-15 % of SHARE.

COST OF PRODUCTS:
MILK :
1)
2) 3)

1 LTR- 75 RS 3LTR- 200 RS 7LTR 500 RS CHEESE: 100 GM GHEE- 90 RS 205 GM GHEE- 210 1 KG GHEE- 495

1) 2) 3)

VOTE OF THANKS:
I FAISAL SAEED MULLAJI WOULD LIKE TO THANK THE FACULTY MEMBERS AS WELL AS UR PROF. DR RAHUL SIR FOR HELPING ME OUT IN THIS PROJECT WITHOUR WHOM IT WOULDNT BE POSSIBLE.. LAST BUT NOT THE LEAST THANKING THE GOVARDHAN STAFF AS WELL AS THE HEAD OF THE DAIRY FARM MR .ROBERT DICOSTA FOR GIVING US A OPPURTUNITY TO BE A PART OF THE GOVARDHAN DAIRY FARM.
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