A

PROJECT REPORT

ON

PUNE ZILA SAHAKARI DUDH UTPADA SANGH MARYADIT

History of Katraj

A Katraj Dairy popularly known to

the pune city due to its nearbyness having

a Five Decades History. Recently dairy

completes its Golden Jubilee this

Year(2009-10)

“ Pune District Co-operative Milk

Producers Union Ltd”,known as Katraj

Dairy Established in the 1960’s decade.

On the 7th March 1960 Late.Mamasaheb

Mohol, Late.Vamanrao Ghare.and Shri

Appasaheb Bandal established Dairy

under Bhor Development Project with the

financial assistance provide by the

shareholders and state Government.

In the initial stages of

Establishment dairy faced lots of problem

in the milk procurement ,Availability of

funds and Financial aspects .Later on with

the help of Shareholders, State

Government and NDDB Katraj Becomes

self sufficient .

INDEX

1. INTRODUCTION

2. COMPANY PROFILE 3. LOCATION 4. BOARD OF DIRECTORS 5. PRODUCT PROFILE 6. DISTRIBUTION LIST 7. SALES ANALYSIS 8. LEARNINGS FROM VISIT 9. Photo gsllary 10. Bibliography:

11. conclusion

INTRODUCTION

Katraj 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 in the first year of operation and today, has steadily grown to over 3.25 lakh (0.32 million) litres per day and has a financial turnover of over Rs.150 crores (Rs.1500 million / US$ 33 million).

Katraj with its six plants spread almost all over the district has an installed milk handling capacity of over 5 lakh (0.50 million) liters per day. The main plant of Katraj is equipped with Pasteurizer, homogenizer, Cream separator, Ghee processing, automatic packing of products and other quality testing devices and well equipped labs. Katraj has an installed processing capacity of 2 lakh (0.2

million) liters per day.

Katraj manufactures / Distributes products like Pasteurized/ Homogenized-Cow/ Standardized Milk, Toned Milk, Cream, Ghee, Shrikhand, Amrakhand, MalaiPaneer, MatkaDahi, Flavored Milk, Lassi, JeeraTak, Table Butter, Milk Powder, Softy Ice cream and in the near future plans to introduce sterilized products like bottled flavored milk.

All these products are available at Katraj owned parlors at various locations in Pune City and through appointed distribution 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, Katraj Softy Ice cream and Katraj Milk Powder 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 savvy of a farmers'

organization.Copyrights 2005 | All Rights Reserved | Katraj Dairy

COMPANY PROFILE

Pune ZilhaSahakariDudhUtpadakSanghMaryadit, popularly known as 'KatrajDairy' in the local and branded as "Katraj", a district level co-operative organization registered in 1960, involved in processing milk and milk products. The representatives of milk producing farmers based in rurals, encompassing almost the entire Pune District, manage this organization on behalf of the milk producers for their (rural India) socio-

economic growth. The objective of Katraj is to build a value chain of farmers to source milk at an organized level, manufacture products with high standards and sale these products in the competitive open market place

The organization has a unique advantage of its strategic location as it is based in Pune city, a place with historic and cultural importance and a major district place in Maharashtra, Pune with a sound Educational and industrial infrastructure, located about 180 kilometers from Mumbai (the financial capital of India).

Katraj with its six plants spread almost all over the district has an installed milk handling capacity of over 5 lakh (0.50 million) liters per

day. The main plant of Katraj is equipped with Pasteurizer, homogenizer, Cream separator, Ghee processing, automatic packing of products and other quality testing devices and well equipped labs. Katraj has an installed processing capacity of 2 lakh (0.2 million) liters per day

LOCATION

BOARD OF DIRECTORS(2005-2010) :-

Shri. Mr. Ramesh V.Bhujbal (CHAIRMAN)

Shri. RamchandraDhondibaThombre(DIRECTOR)

Shri.GopalraoRamchandraMhaske(DIRECTOR)

Shri.BalasahebMahadevShete(DIRECTOR)

Shri.LakshmanRakhamajiKhilari(DIRECTOR)

Shri.BalasahebJayvantraoDhamdhere(DIRECTOR)

Shri.VishnusethDharmajiHinge(DIRECTOR)

Dr. VivekHinduraoKsheersagar(MANAGING DIRECTOR)

PRODUCT manufacturing process

PRODUCTS

MILKCREAM GHEESHRIKHANDAMRAKHANDMALAI PANEER

MATKA DAHIFLAVOERD MILKLASSIJEERA TAKTABLE BUTTERMILK POWDERSOFTY ICE-CREAM

PRODUCT PROFILE:- ABOUT

MILK:-Milk is an almost ideal food. It

has high nutritive value. It supplies

body building 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 Milch 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 colostrums

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.

Standards of different Milks

Class of MilkMinimum

% M. Fat % SNF

Cow Milk 3.5 8.5

Standardized Milk 4.5 8.5

Toned Milk 3.0 8.5

Double Toned Milk 1.5 9.0

Skimmed Milk Less than 0.1 8.7

Full cremed Milk 6 9.0

Buffalo Milk 6 9

Katraj also deals in Bulk milk supply

to customers purchasing

Minimum 3000 liters of milk and in

multiples of 100 liters

Thereof.

ABOUT CREAM :-

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.

The various types of cream are:

Table Cream

}containing 20 - 25 % milk fat

Light Cream

Coffee Cream

     

Whipping Cream

}containing 30 - 40 % milk fatHeavy

Cream

     

Plastic Cream

 containing 65 - 85 % milk fat

Katraj Dairy has been manufacturing plastic cream with 65 - 75 % 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 %

Packing Sizes

1000 gms poly bag

ABOUT GHEE :-

Ghee is the pure clarified fat derived solely from milk or from desi

(cooking) butter or from cream to which no colouring 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 chappatis etc.Cow ghee is mainly used in indegeneous pharmaceutical.

PROCESS:-

Milk

centrifugal separation

cream

ripened or unripened

heating upto 110° C

ghee

cooling

packing & storage (room temperature)

Composition

Milk Fat not less than 99.7%

Moisture not more than 0.3 %

Free Fatty Acid (oleic) max 1.4 %

ABOUT AMRAKHAND :-

shrikhand.PROCESS:-

Amrakhand 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

standard buffalo milk ( 4.0 to

4.5 % fat )

pasteurization ( 72° C for 15

sec )

cool to 37 ° C

addition of lactic culture ( 1% )

incubation at 37 ° C for 8 - 10

hours

when acidity 0.7 - 0.8 % :

placed in a muslin cloth bag &

hung for the removal of whey

for 8 - 10 hours

solid mass production called

chakka

mixing chakka with sugar,

mango pulp (amrakhand)

packing and storage below

4 ° C

Composition

Moisture Max: 42%

Fat 8.5% <= dry basis

Protein 9% <= dry basis

Lactose with sugar(with sucrose) 72.5% >= % by weight, dry basis

Ash 0.9 % >= dry basis

Lactic acid 1.4 % <= (% by weight)

Solids(% by weight) 58% <=

Packing Sizes

100 gms poly Cup

250 gms poly Cup

500 gms poly Cup

ABOUT MALAI PANEER:-

Paneer refers to the milk solids obtained by the acid coagulation of boiled whole milk & subsequent drainage of whey. The acid 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.

PROCESS:-

standardization of whole milk ( 4.5

to 6.0 % fat )

pasteurization ( 85° C for 10 mins )

cool at 70 - 75 ° C

coagulation with 1 % citric acid

solution

whey draining with muslin cloth

moulding& pressing

cutting, packing and storage below

4 °

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 gms poly bag

500 gms poly bag

1000 gms poly bag

ABOUT MATKA DHAI :-

MatkaDahi is a fermented milk

beverage. Dahi originally was set

using mud pots since ancestral days

for the purpose of getting that

unique flavour& taste gained due to

the porous property of mud pots

allowing filtered air flow.

PROCESS:-

Std or Whole Milk

Heating (85oC for 10 mins

Cooling (at 35 to 37oC)

Inoculation starter culture and mixture

Filling in mud pots (matka) with mixture for

setting

Incubation at 37Oc

Caping and refregirating

store at referigration temperature

 

Composition of Whole Milk Dahi

Description Percentage

Water 85 - 88

Fat 5 - 8

Protein 3.2 - 3.4

Lactose 4.6 - 5.2

Ash 0.70 - 0.72

Lactic Acid 0.5 - 1.1

Packing Sizes

100 gms

200 gms

AVAILABILITES OF PRODUCT :

-

All these products are available at Katraj owned parlors at various locations in Pune City and through appointed distribution 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, Katraj Softy Ice cream and Katraj Milk Powder have made Katraj a leading food brand in Western Maharasht

DISTRIBUTION LIST:-

Name Address Area Contact Nos.

Assa Associates

Siddharth Court, Dhole Patil Road, Pune 1.

Alandi, Camp, VishrantWadi.

30902284

Deepali Distributors

MangalMurti Complex, Shop no 11, Near United Agency, Pune – Satara Road, Dhanakavadi

PuneCity 24378491, 31006657

Sayli Milk Suppliers

56/AB/22, Sangouri Apt., KumbreTownship, Kothrud, Pune.

Kothrud, Karvenagar, Gokhale Nagar

25383966, 9422503838

Adithy Enterprises

102, Jaya Vasanth, Sector 16 O, NaviVaasi, Mumbai-411039

Navi Mumbai 9892982904

Dattakrupa Enterprises

Pitale Chambers, Shop No 4, Nashik Road, Bhosari, Pune – 39

Akurdi, NigdiPradhikaran

56273924, 9850007431

Yamuna Traders

Bhupati Complex, SadashivPeth, Pune – 30

Sangvi, Dapodi, Kalwadi, Thergaon, Pimpri Main bazar, Pimple

9326011809

Nilakh.

Balaji Milk Agency

Jyoti Apartments, Sr. No. 77/23 WanawadiGaon, Pune 40.

Kondhwa,  Wanawadi

30930042 

Megai Distributors

S. No 124/6/1, Katraj,Near Highway, Pashan, Pune - 29

Bawdhan, Pashan, Aundh, Baner, Balewadi.

92216159403, 24363324

Nirmal Enterprises,

G-2,Mayura Society, 22 Rambagh Colony, Paud Rd. Pune-City,

Pune-City 21110197

Shavthai Milk Agencies

164, Shastrinagar. Thombre Bldg. Kothrud, Pune-38,

Gokhale Nagar, Deep bangla, Chaturshrungi

25383966.

Raviraj Distributors

At -valavanthi,post- karanjagaon, Tal- Maval. 

Yamunanagar, Dhevu Rd.Talegaon, Lonavala, 

9823885768, 9881364416.

Rudra Enterprises

3, Sayali Apt. Kasturaba Housing Society, Vishranthvadi,

Bhosari, Santthatukaram

9823919101, 9850559975

Pune-15 nagar,Neharunagar, Ajamera

Omsai Distributors

At & Post: Narayangaon, Tal-Junnar, Opp:Gera Landmark, Kalyaninagar, Yeravada, Pune.

Yeravada, Chandannagar, Vishranthavadi, Alandhi Rd.

9370022121

TirupatiBalaji

At &Post:Kuruli, Chakan, Tal-Khed, Pune-Dist

Chakan, Moshi 9370313736

Sneha Enterprises

28, Chaitanyanagar, Dhanakwadi, Pune-43,

Marketyard, Hadapsar

9422035584

Sai Enterprises

At & Post: Nanded, Tal-Haveli, Dist-Pune

Paarlar, Pune city

9422513656

Shivgoraksha Milk Suppliers

32/11/1, Chetan Complex,, Dist-Pune

Ambegaon, Budruk

24364861, 9923142154.

SALES ANALYSIS:-

CR

EA

M C

OW

CR

EA

M B

UF

F

GH

EE

CO

W

GH

EE

BU

FF

FL

. M

ILK

ICE

CR

EA

M

BU

TT

ER

MIL

K

LA

SS

I

PA

NN

ER

CU

RD

SH

RE

EK

HA

ND

AM

RA

KH

AN

D

TA

BL

E B

UT

TE

R

0

20

40

60

80

100

120

140

2005-06

2006-07

LEARNING FROM VISIT :-

WE CAME TO KNOW THAT HOW MILK IS PROCESSED AND MILK PRODUCTS ARE MADE.

WE CAME TO KNOW HOW GOVERNMENT COMPANY WORKS.

WEALSO CAME TO KNOW THAT HOW COOLING AND STORAGE UNITS WORK AND ARE NECESSARY FOR PRODUCTION.

THE KIND OF TESTS CARRIED FOR ASSURINGTHE QUALITY OF THE MILK .

WE CAME TO KNOW THE IMPORTANCE OF TIME FOR DISTRIBUTION IN THE LOCAL AREAS.

WE CAME TO KNOW THE INPORTANTS OF THE MANAGEMENTS.

WE CAME TO KNOW WHAT ALL ARE THE PACKING PROCESS.

CR

EA

M C

OW

CR

EA

M B

UF

F

GH

EE

CO

W

GH

EE

BU

FF

FL

. M

ILK

ICE

CR

EA

M

BU

TT

ER

MIL

K

LA

SS

I

PA

NN

ER

CU

RD

SH

RE

EK

HA

ND

AM

RA

KH

AN

D

TA

BL

E B

UT

TE

R

0

20

40

60

80

100

120

140

2005-06

2006-07

HIGIEN IS FRIST PREFRANCE.

9) photo gallary

Bibliography:

1. www.katrajdairy.com

2. www.amuldairy.com

3. Annual Report of 2007-2009

4. Handbook of Dairy Technology by Sukumar

CONCLUSION

Katraj was established on 7th march, 1960 with an intension of providing an organized facility of milk collection for the village level farmers situated in Pune district. Katraj with its six plants spread almost all over the district has an installed milk handling capacity of over 5 lakh (0.50 million) liters per day.

Katraj products have been in use in thousands of homes in Pune since 1961. Katraj Milk, Katraj Ghee, Katraj

Shrikhand, Katraj Softy Ice cream and Katraj Milk Powder 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 savvy of a farmers' organization.

The whole area of the industry is about 20 acres of land. It includes 18 departments with the total of 514 workers. All the workers were highly skilled and professional in their work. Here, the milk process is divided into standardized, toned and cold milk. Katraj milk dairy has 1045 branches in Maharashtra. Katraj receives milk from 11 talukas in Pune district.

The organization has a unique advantage of its strategic location as it is based in Pune city, a place with historic and cultural importance and a

major district place in Maharashtra, India with a sound Educational and industrial infrastructure, located about 180 kilometers from Mumbai (the financial capital of India).