QUALITY CONTROL MANAGEMENT AT KOMUL

CHAPTER-I
INTRODUCTION

PART-A : ABOUT INDUSTRY

BRIEF HISTORY :
The Indian industry has become very competitive in recent years because of
the rapid advancement in the science and technology and the adoption of liberal
economic polices by the government of India, even the dairy industry has undergone a
rapid development over the past several years.
In recent years many companies are entered the dairy industry and they are not
only concerned with procurement and distribution of processed milk, but also they
have developed various milk products, which are widely used by majority of the
consumers. These developed is dairy industry is mainly because of the increase in
production of milk in our country and milk products.

Milk Industry in India:

In 1950-51 co-operative movement was started in India. During the period the
idea of starting milk industry came to the mind first to Mr. Dr. Kurain, for the
reason the entire milk industry is remembering him as “Father of Indian Dairy”. The
first time was set up in Karia district of Gujarat state in 1951 in the name of Anand
Milk Union Ltd. (AMUL). Now this union is known as “Amul” pattern, which is one
of the leading milk unions in the country.

Milk Industry in Karnataka:

By reflection of Amul pattern, the first dairy was setup in Dudigi in Kodagu
district in 1955 by the youth of Karnataka. In June 1947 on integral project was
launched in Karnataka to restructure and recognized the dairy industry on the
cooperative principles and to carry foundation for new direction in dairy development.
Work on the first a new direction in dairy was World Bank aided development project
was initiated in 1975. Initially the project coursed of Southern district of Karnataka.
Dairy development corporation (KDDS) was set up to implement the project the
multilevel organization with total vertical integration of all dairy development
activities was set up with dairy cooperation societies at gross root levels and one plant

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is of 52 HP capacity functioning to apply liquid metrogen 3 diagnostic laboratories

have been setup for disease monitoring.

GROWTH AND PROSPECTS :

Kolar Milk Union Limited:
The kolar district is known for silk, milk, and gold. At present milk and silk
are the major sources of the district. The Kolar district cooperatives milk products
society union limited is a farmer’s body. The jurisdiction o the union extends to the
entire Kolar district. The district has a human population of 22.26 lakhs out of which
17.06% are rural population residing in2893 village remaining 5.20% urban
population. In Kolar district 1190 mpcs are functioning. The total cattle population is
8.51 lakhs of which 6.74 lakhs is cattle and 1.79 lakhs of buffaloes giving total milk
of 79642 million tones per year. KOMUL was situated nearer to the NH-4 Huthur
post, in Kolar, which is 14 Kms far away from Kolar, and outside the preview of local
authority such as municipal or corporation.

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PART-B : ABOUT SUBJECT

Introduction of TQM:
Quality:
It may be defined as sum of the total features of a product which influence its
capacity to satisfy a given need. It refers to the some of the attributes or properties
that describe a product. It is generally expressed in terms of specific product
characteristics such as length, width, color, specific gravity and the kike, having
significance in determining the degree of acceptability of that unit by buyer.

Quality is commonly thought of as degree of excellence. IN border sense it

may be considered as specification set up specifications which are to be met with in
the given limits. In the market place it is considered as average of mean level of
quality.

Uniformity of the product many described in terms of tolerance between the

upper and lower control limits.

Better quality means reduced cost of repairs, instructions, scrap, rework &
product warrantees. We should realize we are facing competition from foreign
brands. Quality is the only weapons to fight competition.

Definition of Marketing :
“Marketing is defined as a social and management process by which
individual and groups obtain what they need and want, through creating, offering and
exchanging products of value with others.”
- PETER DRUCKER

Marketing is a very broad based activity and consequently it calls for a broad
Definition. Now the essence of marketing is a transaction –an exchange-intends to
satisfy human needs and wants. Marketing consists of all activities designed to
generate and facilitate any exchange intended to satisfy human needs and wants.

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Marketing is defined as a social & managerial process by which individuals

and group obtain what they need and want through creating and exchanging products
and value with others.

“Marketing is the process of determining customer demand for a product or

service motivating its sales and distributing it into ultimate consumption at a profit”.
-Philip Kotler.

American Marketing Association “Marketing as performance of business

activities that direct the flow of goods and activities from producers to consumer or
user”

Quality of Design:
It refers to the manufacturing specifications of the product. It consists of
product appearance, life, safety, maintenance and other features of product design.

Quality Control:
Those activities which assure that quality creation is performed in such a
manner that the resulting product will impact performed its intended function. When
used in these sense, quality control can be divided into two fundamental heads:
a) Assurance that the product characteristics selected will achieve the intended
results
b) Assurance that items produced contain the specified characteristics.

Quality Creation:
Which is involved in the selection of the specific characteristics required to
achieve the desired quality and the processing or fabrication of materials to conform
to the specific characteristics selected?

Organizational for Quality Control:

It is a staff function concerned with prevention of d4fects in manufacturing so
that items may be made right at the first time and not to be rejected later. There must
be inspection and control of incoming raw materials to ensure that they meet
specifications.

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In order to carry on these functions a separate department is created which is

called as quality control department.

IMPORTANCE OF THE QUALITY CONTROL DEPARTMENT :

 Inspection of suppliers and materials
 Inspection of raw products
 Scheduling of operations
 Measurement of production efficiency
 Measurement of equipment efficiency
 Inspection of the finished product
 Propagation of specifications and procedures in written form
 Preparation of statistical procedures and schedules
 Sanitation in section
 Conformation to local federal regulations
 Waste disposal control
 Basis for policy
 Basis for inventory policy
 Basis for budget policy
 Basis for revaluating individual personnel performance.

OTHER RELEVANT ASPECTS OF THE SUBJECT :

Statutory Act:
Besides the ISI act the quality control of foods also cover under the preview of
various statutory acts in the country. A close collaboration also exists between the
relevant BIS committee and the operating bodies of the statutory acts and orders.

Agriculture Produce (Grading and Marking) Act (AGMARK) 1937:

This is one of the oldest acts promulgated by the government of India relates
the grading many of the common agricultural raw produce such as foods grains,
tobacco and dairy products. The collaboration existing between the relevant
committees of BIS and agricultural marketing, advisor to government of India is so
close that at each level of formulation.

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Preservation of Food Adulteration Act 1954 (PFA):

Under the provision of this act rules were framed in 1955 and include
requirements for various food items for the human safety point of view. No trade
transaction of good items falling below these requirements namely substances goods
is permitted to be carried out which becomes a punishable legal offence. This act
enables to check the adulteration of many of commonly used food items and
concerned authorities in the ministry of health, government of India operate the act.

International Organizational of Standards (ISO):

There are three quality standards by ISO covering all the processing aspects as
well as final quality of the product. ISO 9001 model for quality assurance in design,
development, quality production and servicing for use when conformance to systems
specified requirements is to be assured by the supplier during design, development,
production installation and servicing.

ISO 9002 model for installation and servicing for use when quality
conformance to specified requirements is to be assured buy systems then supplier
during production, installation and servicing.

ISO9003 model for quality assurance is final inspection and test quality for
use when conformance to specified requirements is to be systems assured buy the
supplier solely at final inspection and test.

The objectives of these standards are to demonstrate capability to:

 Design and make the product
 Control the processes, which determine the product quality
 Detect and correct non-conforming products at the latest before shipping.
It is this type of approach that can lead to consumer confidence such
confidence can be enhanced of all participants in trade and above all the consumer can
rest assured that the products offered are subject to quality and safety control in
accordance with sales of good manufacturing practices.

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Organizations Stipulating Quality Control of Dairy Products:

Role of Indian standards in the quality control of milk, milk products and other
processed foods.

Indian standards which are documented prescription of quality will pay a

significant role in monitoring and controlling quality of milk and milk products,
realizing the importance of developing standards for consolidation of food quality the
agricultural and food products division council. The Bureau of Indian standards (BIS)
that is rest while Indian Standards Institution (ISI) has launched on an ambitious of
standards relating to commodities such as dairy products, fruits and vegetables
(processed), bakery and confectionery products, meat product etc, these standards
prescribed the minimum limits for essential ingredients and the maximum limits for
impurities such as extraneous mater and toxic substances.

Formulation of Indian standards:

With the setting up of the ISI in 1947 efforts were initiated to contribute to the
development of agriculture and quality aspects of food. The agriculture and food
products division. It has come into existence 1956 and is entrusted with the
formulation of national standards relating to natural and processed foods excluding
those taken up by the directorate of marketing and inspection covering the fields of
animal foods, equipment for food processing industry, agricultural machinery and
other inputs as also standard for post harvest operations and storage management etc.
To help the dairy industry to the production of desired quality, standards have
been insured on both indigenous milk products as well as on the imported varieties,
the former group cover, materials such as rasagolla, khoa and burfi. In these
standards the emphasis is given to the quality of raw materials, hygienic conditions
for their preparation and various aspects like physical, chemical and sensory
requirements, maximum limits or moisture, acidity as lactic acid and bacterial yeast
and mould and lactose are also prescribed. Demand for other varieties of milk
products such as pasteurized milk, sterilized milk, flavored milk, fermented milk
products, ice cream mix infant foods with melt extract etc is also developed.

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Bureau of Indian Standards Certification Marks Scheme:

With the formulation of ISI (certification marks) act 1952, that is empowered
to grant license for indigenous entrepreneurs who manufacture products conforming
to the quality stipulated in the relevant Indian standards for granting of an ISI
certification mark license the availability of Indian standards is a prerequisite. Before
a license is granted the prospective license is required to adhere to what is known as
“scheme of testing and inspection” formulated by ISI for each license. The ‘STI’
includes levels of control/checks to be at maintained at different stages of production.
Levels of control include number samples to be drawn at each stage and tests to be
carried out so that the final product confirms to the relevant Indian standards.

Any discrepancy in the quality is immediately reported to the license that

would be in the first instance replace the product of defective. Quality and
subsequently check his records located with the help of batch and code number of the
product. As a follow up action, trouble spots in production line arte identified in
collaboration with BIS. Authorities and corrective are to be technical audit rather
than a policy action with a view to inform the individual consumers as also the
organized purchaser about the products covered under the ISI certification mark,
scheme a publication entitled by “buyer guide” is brought out. This guide includes
the relevant Indian standards under each of which the manufactures holding licenses
for the use of BIS mark are given. In order to facilitate speedy location of necessary
information, the products licensed have been grouped subject wise followed by names
of licenses and their addresses are arranged in the alphabetical order.

The Central Committee for Food Standard (CCFS):

The central government shall be seen as soon as the commencement for this
act, constitute a committee called the Central committee for food standards to advise
the central government and the state government on matters arising out jot the
administration of this act and to carry out the other functions assigned to it under this
act.

The committee shall consist of the following members, namely:

The Director General Health Services-ex: Officer who shall be the chairman.

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The director of the central food laboratory or in case where more than one
central food laboratory is established, the directors of such laboratories-two experts
nominated by the central government.

One representative each of the department of food and agricultural in the

central ministry of food and agricultural and one representative each of the central
ministries of commerce, defense, industry and supply and railways nominated by the
central government; representative by each state, two of central government to
represent the agriculture, commercial & industrial interests, five from central
government to represent the consumers interest, one of him shall be from the hotel
industry, one for medical profession nominated by Indian council of medical research.

Total quality management:

It owes its origin to two Americana W.Edwards Deming and J.M. Juran who
launched it first in Japan, which was on the process of rebuilding its economy
devastated by World War II. Quality is considered by-products of the manufacturing
system. The approach is expensive and does not guarantee the desired quality,
because quality itself cannot be inspected into a product. This approach assigns the
responsibility for quality-to-quality control managers. It is more enlightened
approach to quality emphasis building quality into the product by studying and
improving activities that affect quality from marketing through designs to
manufacturing. The philosophy of Total quality management extends beyond product
quality and covers quality of life of people. In fact, the primary concern of TQM is
people and then comes the product.

In TQM, the first and foremost concern is with the quality of people. It is an
active approach requires a company wide operating philosophy & system for
continuous improvement of quality. IT demands co-operation from top management
down to the workers. The three building blocks of business are hardware, software
and human ware. TQM stats with human ware. But in practice quality of product is
stressed more in TQM than the quality of life of people.
The famous 14 principles of quality advocated by Deming speak about his quality
philosophy. They are as fallows.

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 Create constancy of purpose towards improving products and services,

allocating resources to provide for long-range needs rather than short-term
profitability.
 Adopt the new philosophy for economic stability by refusing to allow
commonly accepted levels of delays, mistakes, defective materials and
defective workmanship.
 Cease dependence on mass inspection by requiring statistical evidence of
built-in quality in both manufacturing and purchasing functions.
 Reduce the number of suppliers for the dame item by eliminating those that do
not quality with statistical evidence of quality. End the practice of awarding
business solely on the basis of price.
 Search continually for problems in the system to constantly improve
processes.
 Institute modern methods of training to make better use of all employees.
 Focus supervision on helping people to do a better job. Ensure that immediate
action is taken on reports of defects, maintenance requirements, poor tools,
inadequate operating definitions, or other conditions detrimental to quality.
 Encourage effective two-way communication and other means to drive out
fear throughout the organization and help people work more productively.
 Break down barriers between departments by encouraging problem solving
through teamwork combining the efforts of people from different areas such as
research, design, sales and production.
 Eliminate the use of numerical goals, posters and slogans for the workforce
that asks for new levels of productivity without providing methods.
 Use statistical methods for continuing improvement of quality and
productivity, and eliminate work standards that prescribed numerical quotas.
 Remove all barriers that inhabit the worker’s right to pride of workmanship.
 Institute a vigorous programme of education and retraining to keep up with
changes in materials, methods, product designs and machinery.
 Clearly define top managements permanent commitment to quality and
productivity and its obligation to implement all of these principles.

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The TQM is based on

 Management commitment for continuous improvement.
 Employee empowerment and involvement
 Quality culture, tools and teams
 Training of personnel in production, processing and marketability
 Product design, quality audits and costs
 Consumer satisfaction
Management commitment for continuous improvement-First of all
management should be conscious of quality of their product should be uniform.
There should not be batch-to-batch variation. Once the quality is standardized and
maintained the management should insists upon its continuous improvement based on
the feed back from the consumers.

Employee empowerment and involvement-The improvement of employees in

maintenance and improvement of the quality of the product play an important role. If
the employees ate not interested in this nothing can be achieved. Sometimes it may
be necessary to take some quick decision such as changing the raw materials for
addition of some additive ness or change in processing parameters etc,. In such cases
the employees should be empowered to take decisions in the spot without awaiting
orders for the management.

Product design, quality audits and costs:

This is a chain of fast developments. Today’s good product may be obsolete
after a few years. The consumer preference also changes from time to time.
Therefore it is necessary to design a product accordingly to be frequent auditing about
the quality of the product. An industry can service only when the cost of production
is less than the receipts from the product, there should be a quality product from the
product at less cost.

Consumer satisfaction:
In food products the consumer preference varies a lot. The utmost aim of an
industry is to provide a product, which can give consumer satisfaction; this can only
increase the sale. Thus quality assurance will be complete at the c consumer point.
The products need to be standardized on the basis of feedback from consumers.

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Improvement and new products are to be developed based on the consumer

preference. Apart from the above the total quality management also involves
inspection of quality and raw materials. In process quality check, Hazard analysis at
critical control points (HACCP) and good manufacturing particles to be followed in
any food industry.
The quality of the final product depends on the quality of the raw material
used; this is true particularly in microbiological quality. Hence many times for some
products like cheese and VHT milk and the raw milk will be collected from identified
farmers may be paying higher price, controlling of process parameters is also essential
for the quality of final product. This can also be helpful; in providing desirable text
usual quality of the product. More stress is given to HACCP. It is a mandatory for
industry to adopt HACCP concept to obtain ISO9000 certification.

The workers should change the dress and ware uniform in changing rooms and
clean their hands before entering the factory. They should have short hair cut and
ware cap to protect falling of hair in food products. The workers should not ware any
metal ornaments like ring, chain etc. The workers should cut their nails regularly and
should not put any nail polish. The workers should not suffer for many contagious
diseases of allergy.
Maintenance hygienic conditions at level are must important thing. In
laboratory and processing section the workers should wear aprons. The food products
should not be touched with hand at any cost. Detergents, sanitizer other substances,
which transmit external odor to the food, should be kept away from the products.

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CHAPTER –II
RESEARCH DESIGN

TITLE OF THE STUDY :

“A Study on Quality Control & Management with regard to KOMUL”.

STATEMENT OF PROBLEM:
These are the various attributes, which are required for producing quality
items what they are. Numerous things go in the marketing of simple product various
techniques methods technology will be used to change the worth of product. For
effective and economical production of quality item of few other aspects have to be
born in mind, the corporate objectives and goals these budgets recourses available the
facilities available like banking, communication , transportation availingly of bite.

Purpose of the study :

The main purpose of the study is to analyze the efficiency of quality
management system at KOMUL.
1. To identify the effectiveness of quality management at KOMUL.
2. To know the position of quality management at KOMUL
3. To give solution to the problem.
4. To acquire the knowledge about the practical working of the organization.

OBJECTIVES OF THE STUDY:

1) To make the study on the quality management detail.
2) To gain the exposure to the present industrial scenario.
3) Observe and analyze the implication of the quality control techniques.
4) To make depth study of quality management.
5) To analyze the various implication and disadvantages of the following
variety quality control techniques.

SCOPE OF THE STUDY:

The study brings out the views of quality control management approach, to the
study of components which of quality management and its implication it brings out

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usage of quality management there advantages and disadvantages etc. As related to

KOMUL the study brings out the application of various quality management
techniques effective management.

REVIEW OF LITERATURE :
The order to gain an overall picture of the service, the most of the information
has been obtained from direct interview and survey apart from above mentioned
information. Few books, including company broachers and their websites, and project
reports have been referred for the literature to collect the information.

HYPOTHESIS :
1. Primary data : Observation method
2. Secondary data : Catalogs, Magazines, Journals, Past records of company.

OPERATIONAL DEFINITIONS OF CONCEPTS :

Marketing
Quality control

SAMPLING :

100 respondents outlets, located in different areas of Kolar District, were

visited the distributors was interview. Personally and the researchers field the

questionnaire. The distributor them selves filled some questionnaires approximately

30 minutes were spent in filling one questionnaire.

METHODOLOGY :

The Methodology used in this study convenience sampling. The questionnaire

consists of number of questions written in a definite order on a form. The
questionnaire is given to the respondents who are expected to read, understand and
write down in the space meant for the purpose in the questionnaire itself. In this study
questionnaire are presented with exactly the same wording and in the same order to all
the respondents. The study is random sampling where each and every item in the
population has an equal chance of includes in the sample.

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TYPES OF RESEARCH PLUS TOOLS FOR DATA COLLECTION:

Primary data :
The primary data is collected through questionnaire from both users and non
users of mobile connection.

Secondary data :
The data, which is already collected by other sources, are used for study as a
basis in order to proceed forwarded. So the secondary data involves past records
which talks about past only and do not provide up to data information about the topic
some of the data is also collected from the news magazines.

PLAN OF ANALYSIS :
The data has been analyzed by using tables, charts, diagrams and other
statistical methods in the study. The methods in particularly used to arrive at proper
and an accurate results which in turn helps in making decisions and in giving
suggestions.

REFERENCE PERIOD :
The data collection took about 4 weeks and the analysis of the collected data
took another 10 days and report was completed in about 30 days.

LIMITATIONS OF THE STUDY :

 The response of the customers does not reveal true reasons for their
dissatisfaction.
 Interpretation of this study is based on the assumption that the respondents
have given correct information.

CHAPTER SCHEME :
The research mode on the topic quality control.
Chapter – I : Introduction :
It contains the Theoretical Background, Industrial Background.

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Chapter – II : Research Design :

This chapter gives the plan of the study objective of study of operational
definition, research methodology and sample design and limitations.

Chapter – II : Company Profile :

This chapter gives information about the company profile, product profile,
and values and company mission and organization chart.

Chapter – IV : Analysis and Interpretation :

This chapter gives analysis and interpretation of the study.

Chapter-V : Summary of Findings and Conclusions:

This chapter contains finally the findings made during the Study and
Suggestions given. Over all certain conclusion have been drawn by the Study.

Chapter-VI : Recommendations and Suggestions

Chapter-VII : Appendices and Annexure

Bibliography

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CHAPTER –III
COMPANY PROFILE

INCEPTION:
During June 1974 an integrated project was launched in Karnataka to
restructure the dairy industry in the co-operative principle and to lay foundation for a
new direction in dairy development.

During the phase of flood-I World Bank aided Dairy Development project was
initiated in1975. Initially the project covered 8 southern districts of Karnataka and to
implement the project, the Karnataka Dairy Development Board (KDDB) was setup.

A multilevel, multiunit organization with vertical integration of all the

development activities was setup with dairy co-operative societies (D.C.S) at the
gross root level, milk unions at the state level as an open body an tested with the
responsibility of implementing 51 crore project. At the end of September 1983, the
World Bank aided project ended and the dairy development activities continued and
operation flood-II.

During the stage of Flood-II, the activities were extended to cover the entire
state except coastal taluks of Uttara Karnataka districts and the process of dairy
development was continued in the second phase from April 1984. Karnataka
federation (KMF) came into existence in March 198 as a successor to KDDC. The
operation flood-III ended on31st March 1996 and from then the entire spill over
works of KMF is financed by NDDB.

As Kolar district was rich in milk, the procurement of milk by the DCS was
also more leading to the need of establishment of union in Kolar and thus KOMUL
came into existence. On 23rd march 1987 KOMUL was bifurcated from KMF.

Kolar Milk Union Limited is the co-operative society of products in Kolar

districts. It is the co-operatives apex body in the district representing dairy farmer’s

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organization. The functions of KOMUL are spread over the whole of Kolar district
covering all the 11 taluks.

The philosophy of KOMUIL is to eliminate middlemen and organize

institutions to be owed, achieving economies of scale to ensure maximum returns to
the milk producers and at same time providing wholesome milk art reasonable price
to urban consumers. The basic objectives of KOMUL are to build a bridge between
masses of rural producers and millions of urban consumers thus achieving a socio-
economic revolution in the district.
In Kolar district major occupation of the people is agriculture, sericulture and
cattle forming Kolar is known for its gold mines. The district has scanty rainfall and
no perennial rivers.

Interrelationship between Quality Control Departments with other

Departments:
Relation to management:
These must be a direct line from the quality control department to top
management so that’s the specific contribution of quality control may have an equal
voice with other departments.

Quality control may be considered, as management’s tool for delegating

authority and responsibility for product quality management will retain the means of
assuming satisfactory results. The only way to accomplish this is for the quality
control department to report directly to the top management quality department
provides basic information to top management to take such as decisions on factors
like inventory pricing and budget policies.

Production and sales office personnel performance can be ganged by quality

control departments quality programs must have the complete support of top
management quality control report and indications for action must be acted upon
unnecessarily should operate routinely in continuous and close cooperation’s with all
phases of the manufacturing, processing, starting with buyers specification and ending
with the shipment of the finished product, without the need for detailed approval from
top management.

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Relation to Sales and Purchasing:

Sales may be considered as the buyer’s representation in developing
specifications, a product can be marketed only if it meets the customer requirements.
Examples:
a) Customers like fruits and nuts in Ice cream
b) Color and flavor of milk
c) Yellow color of butter.

These choices should be communicated by the salesman to quality control

department so that the same may be adapted in the manufacturing process, through the
quality control department establish specifications during purchase by the
organization. Quality control department should establish specifications & it should
do acceptance inspection of incoming materials.

Customer:
Complaint service should be promptly looked into and regular sampling,
testing of raw and finished product must be done thoroughly by the quality control
department for the benefit of sales department.
Quality control may serve as channel of communication between sales or purchase
and production.

Relation to Research and Development (R&D):

Quality control is the continuous assessment of a current operation; R&D is a
search for something new or different.

Thus quality control finding or pin pointing a situation that is out of control
may indicate where R&D is needed. In smaller organization these two departments
are clubbed.

In bigger organization it is separate R&D work should be done under the

guidance of quality control and should then apply any resultant methods first on a
tentative basis. R&D could also be helpful in the task of translator values obtained

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from test procedure into meaningful grades and in integrating the various grades into
a complete standard of quality.

Relation to Production:
Responsibility of the production department is to pack maximum quantities in
terms of product yield and plant capacity, where as the responsibility of quantity
control department into ensure that this objective is achieved without quality wise
maximum profit. Example: to prevent post-pasteurization contaminations of milk.

If this thing is not attended to the quality control supervisor should have the
authority to discontinue the operation, or at least, to alert the management of the
failure of action if the production is in charge of quality control, he is allowed to do
by producing the nature of tests for evaluating; performance method of recording and
evaluating the data should be established by quality control.

Quality control data can be utilized directly or with minor modifications for
calculating incentive pay on the basis of quality as well s quantity. Charts of the
quality mindedness should be pasted, where production employees can see them
which approve a mean by which now well thing are meeting production goals and
standards and where they need to improve their performance such charts may also be
used to create a competitive performance record among the employees.

International Organization of Standards (ISO) :

There are three quality standards by ISO covering all the processing aspects as
well as final quality of the product.

ISO 9001 model for quality assurance in design, development quality

production and servicing for use when conformance to systems specified requirements
is to be assured by the supplier during design, development, production installation
and servicing.

ISO 9002 model for installation and servicing for use when quality
conformance to specified requirements is to be assured buy systems then supplier
during production, installation and servicing.

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QUALITY CONTROL MANAGEMENT AT KOMUL

ISO 9003 model for quality assurance is final inspection and test-quality for
use when conformance or specified requirements are to be systems assured by the
suppliers solely at final inspections and test.
The objectives of these standards ate to be demonstrate capability to
 Design and make the product
 Control the processes, which determine the product quality
 Detect and correct non-conforming products at the latest before shipping.

It is the type of approach that can lead to consumer confidence such

confidence can be enhanced of all participants in trade and above all the consumer can
rest assured that the products offered are subject to quality and safety control in
accordance with sales of good manufacturing practices.

Organisations stipulating quality control of dairy products :

Role of Indian standards in the quality control of milk, milk products and other
processed foods.

Indian standards which are documented prescription of quality will play a

significant role in monitoring and controlling quality of milk and milk products
realizing the importance if developing standards for consolidations of foods quality
the agricultural and food products division council. The bureau of Indian standards
(BIS) that is rest while Indian standards institution(ISI) ha s launched on an ambitious
of standards relating to commodities such as dairy products, fruits and vegetables
a(processed), bakery and confectionary products, meat products etc. These standards
prescribed the minimum limits for essential ingredients and the maximum limits for
impurities such as extraneous matter and toxic substances.

Formulation of Indian standards :

With the setting up of the ISI in1947 efforts were initiated to contribute to the
development of agriculture and quality aspects of food. The agriculture and Food
Product Division (AFD). Is has come into being 1956 and is entrusted with the
formulations of national standards relating to natural and processed foods excluding
those taken up by the directorate of marketing and inspection covering the fields of

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QUALITY CONTROL MANAGEMENT AT KOMUL

animal foods, equipment for food processing industry agricultural machinery and
other inputs as also standards for post harvest operations and storage management etc.

To help the dairy industry to the production of desired quality, standards have
been insured on both indigenous milk products as also on the imported varieties the
former group covers materials such as rassagolla, khovva and burfi. In these
standards the emphasis is given to the quality of raw materials, hygienic conditions
for their preparation and various aspects like physical, chemical and sensory
requirements, maximum limits for moisture, acidity as lactic acid and bacteria yeast
and mould and lactose are also prescribed. Demand for other varieties of milk
products such as sterilized milk, flavored milk, fermented milk products, ice cream
mix infant foods with malt extracted etc is also developed.

BIS certification marks scheme :

With the formulation of ISI (certification marks) act 1952, the empowered to
grant license for indigenous entrepreneurs who manufacture products conforming to
the quality stipulated in the relevant Indian standards for granting of n IOSI
certification mark license the availability of Indian standards is a pre-requisite.
Before a license is granted the prospective license is required to adhere to what is
known as “scheme of testing and inspection” formulated by ISI for each license. The
scheme of testing and inspection includes levels of control/checks to be at maintained
at different stages of production. Levels of control include number of samples to be
drawn at each stage and tests to be carried out so that the final product confirms to the
relevant Indian standards.

Profile of Kolar milk union limited :

Dairy development activity in the district was initiated during the year 1975
under IDA assistance as a part of Bangalore Milk Union Ltd. [BAMUL]
Subsequently; the district was bifurcated from the operational area [BAMUL] of to
form a separate milk union called Kolar Milk Union[KOMUL] with effect from
01.04.1987.

The KOMUL has a milk processing plant at Kolar with a handling capacity of
250000 ltrs/day [LPD] and three chilling centers at Chintamani, Gowribidanur,Sadli

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with handling capacity of 100000 LPD, respectively. At Kolar, the dairy is

manufacturing Butter, Ghee, Peda, Curds, Cheese, Masala Butter Milk, UHT Milk in
addition to pasteurized toned milk and full cream milk. UHT milk is being sold under
the brand name of “Nandini Good Life” and “Nandini-Smart” while all other products
are sold under the brand name of “Nandini”. The KOMUL started marketing of
liquid milk in polythene sachets in entire Kolar district and in a part of Bangalore City
since 1994. Recently it has entered Chennai market also selling nearly 5000 LPD.

Geographical area of Kolar District : 8223Sq.Km

Inhabitant villages : 2893
Population : 26 Lakh
Rainfall : 750 mm
Functional MPCS : 1346
Total membership : 2.64 Lakhs
Cattle population : 420000
Cross breed cattle : 160000
Average milk procurement per society : 432 Kg per day
Daily procurement if Milk about : 582439
Minimum price paid per Kg of milk is : Rs. 8.18

Komul ranks second in the Karnataka State as far as milk procurement and
first as far as the functional MPCS are concerned.

Objectives :
Under Co-operative sector, Kolar Milk UNION Ltd., [KOMUL] is totally
autonomous organization. The authorized share capital of the union is unlimited and
the paid up share capital as at the end of March 2009 is Rs 6.65 Lakhs. All the paid
up share capital is from members. In order to give more importance to dairy farming
activities in rural area and supplying quality dairy products to urban area at reasonable
price, the KOMUL is functioning with the following objectives.

1. To improve dairy farming activities in rural area by establishing milk producers

Co-operative Societies [MPCS] based in co-operatives principles.
2. To provide assured and remunerative market round the year for the milk
produced by the member producers.

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QUALITY CONTROL MANAGEMENT AT KOMUL

3. To eliminate middleman by organizing MPCS owned and managed by the

producers themselves.
4. To provide quality milk and milk products at reasonable price to urban
consumers.
5. Finally, the union facilities a link between the producers at the village level and
the consumers at the urban level, which plays a major role in bringing out the
socio-economic development of the society.

Co-operative structure :
The philosophy of dairy development is to eliminate middlemen and organize
institutions to be owned and managed by the milk producers themselves, employing
professionals. Achieve economics of scale to ensure maximum returns to the milk
producers, at the same time providing wholesome milk at reasonable price to urban
consumers. Ultimately, the complex network of co-operative organization should
build a bridge between masses or rural producers and million of urban consumers and
achieve a socio-economic revolution in the winter land of the state.

Work on the first ever, World Bank aided dairy development project was
initiated in 1975. The multilevel, multiunit organization with the total vertical
integration of all dairy development activities was set up with dairy co-operative
societies at grass root level, milk union at the middle level and a dairy development
corporation at the state level as as apex body, vested with them responsibility of
implementation Rs.510 million project. At the end of September 1984, the World
Bank aided project ended and the dairy development activities continued under
operational flood-II. Karnataka Milk Federation [KMF] came into existence in May
1984 as a successor of Karnataka Dairy Development Co-operation [KDDC]. After
the closure of operational flood-II, the dairy development activities which continued
under operation flood-III ended on 31.3.1996. At present KMF is having thirteen
milk unions and a total of 8902 dairies, two product dairies, three training centers and
four diagnostic laboratories under it operating through the respective unions.

Dairy co-operative societies [DCS] :

Dairy Co-operative Society is basic organization units functioning at the
village level which are organized in the co-operative principles. All milk cattle

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owners at eligible to become members of the dairy co-operative societies. The DCS
functions daily and acts as marketing outlet for the milk producers in the village.
Input facilities are also canalized to the dairy farmers through these societies payment
for the milk purchased is also arranged through the society.

A string of DCS is organized to form a milk procurement route linked to

chilling center or dairy.

Milk union :
Union is the middle tier of the co-operative organization network. Unions are
formed by federating the societies in an earmarked geographical area. The milk
unions are organized to make them economically viable and the jurisdiction exte3nds
from one district to three districts.

DCS are grouped at district level into co-operative milk producers unions.
The unions organize new DCS, assist DCS with their management including audit of
accounts, supervise, purchase process and market the liquid milk. Provision of input
facilities is also organized by the union and channalised to the dairy farmers through
DCS. The input facilities include supply of cattle feed, fodder, AI, veterinary
services, training and know-how on scientific animal husbandry.

Milk federation :
The Karnataka Co-operative Milk Producers Federation Ltd., came into
existence in 1.5.1984, by federating the milk unions in the state and thus forming the
state level apex organization. The federation is implementing the project activities
and the market surplus milk products and to produce and supply centralized inputs.

Co-ordination of activities between the unions and developing market for the
increasing milk production is the responsibility of the KMF. Local milk market in the
area of union is being organized by the respective unions. The federation will manage
surpluses and deficiencies of liquid milk amongst the member milk unions.
However, marketing of product is organized by the federation. The major quantity of
the procured milk is sold as liquid milk. Apart from this, other products like Butter,
Ghee, SMP, WMP, Peda, Flavored milk, Burfi, Paneer, Cheese, Khoa, Jamoon Mix,

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QUALITY CONTROL MANAGEMENT AT KOMUL

Jamoons, Mysorepak, Badam powder, UHT milk and Ice-cream are also sold.
Marketing of liquid milk and products outside the state is organized by the federation.
Excellence in quality is maintained to lay a solid foundation for widespread
acceptance of “Nandini Milk Products”. Technical Input Programmes:

Technical input programme is one of the major components of union activity

for enhancing the milk production as well to get good quality raw milk which used for
production of quality products KOMUL has established input section to cater to the
needs of the member producers. Procurement and input (P & L) activities of the
union is decentralized.

UHT Milk :
It refers to Ultra High Temperature heat-treated milk.
The concept of UHT milk is absolute sterility, i.e., bacteria free, besides
retaining the nutritional quality of milk. During the process, milk is exposed to a
temperature of 137 degree C for 4 sec and immediately cooled in room temperature,
packing it aseptically.

At present, two types of UHT milk are being produced, one “Nandini Good
Life” with 3.6% FAT and 8.5% SNF and another one is “Nandini-Smart” with 1.5%
FAT and 9% SNF. Nandini-Smart being low fat product is good for health conscious
people. Both the milks can be store for at least 45 days at room temperature. It needs
no boiling before drinking. On an average 25000 liter of both the milks is being sold
day.

The packing material used for UHT milk packing consists of 6 layers
consisting of polythene, aluminum, foil and paper which prevents the entry of air,
water, light and bacteria thereby keeping the milk well. 60 level qualities i.e., “less
than one defect out of ten lakh products” has been achieved in UHT milk due to good
quality initial raw milk. At least 70% alcohol test negative raw milk is being used for
UHT [processing to get good quality end product. The composition of the milk is
more nutritious and is as below.

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Constituents Fat Proteins Minerals Lactose Water Total solids

Nandini
3.6% 3.5% 0.7% 4.3% 87.5% 12.1%
Good Life
Nandini
1.5% 3.95% 0.75% 4.3% 98.5% 10.5%
Smart

TYPE :
KOMUL is mainly based on co-operative type of Organization; Dairy Co-
operative society is basic organization unit functioning at the village level.
Democracy is practiced at the gross root level in these societies. All the activities are
organized on the co-operative principles by training local people to organize and
manage at village level; all milk cattle owners are entitled to become member’s of the
society.

NATURE :
KOMUL is engaged in business of fat moving consumer’s goods. It is mainly
concerned with production and distribution of processed milk and milk products. The
production activity is carried on round the clock as it is engaged in the production of
perishable products.

BOARD OF DIRECTORS :
The board of KOMUL constitutes 5 official members and 11 non-official
members. The non official members include managing director elected by the non-
official member as a nominee of National Dairy Development Board and a nominee
of Karnataka Milk Federation. Deputy registrar of Co-operative society’s and Deputy
Director of Animal husbandry.

The non official directors are elected by the members of each taluk thus
forming 11 directors elected from among the presidents of all the DCS’s of Kolar
district.

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Composition of the Board :

Board is elected Yes
Total number of members 16
Non-Official elected members 11
Government-Nominees 05
Official Nominees :
Government 02
Federation 02
NDDB 01

Official members :
Non-official members:
Numerical Background of the District-
 Number of villages 2893, urban population 5.77lakhs and rural
population16.99 lakhs
 Aggregate area 3, 91,913 hectares, Normal rainfall 743.9mm
 Gross cropped area 372744 hectares
 Net shown area 19,169 hectares; Aston 105%
 Cropping Industry 41,094 hectares, Net irrigated areas 81,106 hectares
 Area under mulberry 26, 760, Skill production 1500mt.

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ORGANIZATIONAL CHART

Board of Directors [11 + 5]

Managing Director

Administrations
Procurement Marketing Finished
Finance Purchase Accounts
And Goods
Input

Campus
officer Recruitment Long
Or 11 taluks W&S term
Headed by T&D Capital Procureme Maintenanc
Deputy mgr Legal & Short nt Selection Product e
Agriculture other term Of all Of s Of proper
Officer Statutory Capital Materials channels Accounts
Vertinity Compliance Fixed To dairy
officer Training both Assets And union
Organisation Internal & Current
Society External Assets
Registration’ Postage & Finance
Society Telegraph
Dispatch

Business operations from national and global point of view (Branches)

The main branches of Komul are as follows.
The main branches in Kolar itself.

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Organization :
It is harmonious adjustments of specialized parts fro a accomplishment of
some common purpose and is also a structural frame work carrying out the function
planning decision making control and communication etc.

Organization is necessary to implement policies in order to realize decided

objectives of the organization also helps the top level management to achieve
optimum use of human resources.

Importance of Organization :
1) It groups the activities fro identified purpose like production, marketing,
purchase etc.
2) It determines the responsibility and authority of each policy.
3) It shows the relationship between the top management, middle management
and low level management.

Organization of KOMUL :
The organization has been structured on co-operative principles and consists
of three tier systems.

Future Prospectus and Growth :

For implementation of KMF’s prospective plan 2005 aimed at to enhance and
extent Karnataka Dairy Development infrastructure, an agreement with NDDB for
providing financial assistance of Rs. 250 crores has been signed under this plan, it is
envisaged to establish another 1500 dairy co-operative societies covering a total of
17.5 lakh numbers to increase procurement of milk by dairy co-operative societies to
25 LLPD milk marketing to 21 LLPD and with additional infrastructure facility to be
created, the processing capacity of milk an total cattle feed capacity will be increased
to 29.50LLPD and 700 MT’s per day respectively. The milk union which covers the
district is as follows:

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Milk unions district covered :

Bangalore Union Bangalore [Urban & Rural]
Kolar Union Kolar
Mandya Union Mandya
Tumkur Union Tumkur
Mysore Union Mysore
South Canada South Canada
Belgaum Union Belgaum
Gulbarga Union Gulbarga, Bidar
Bellari Union Bellari, Raichur
Bijapur Union Bijapur
Dharwad Union Dharwad, North Canada
Shimoga Union Dharwad, North Canada
Hassan Union Hassan, Kodagu & Chikmagalur

Right to the members :

o Right to vote
o Right to get Bonus
o Right to set their payment on milk.

The functions of dairy company co-operative societies the payment for milk
purchased is also through the dairy.

Organization Structure of KOMUL :

The Kolar milk union limited has department line type of organization
structure this is oldest form of internal organization indicating a direct straight line
responsibility and control from board. The organization is divided into department on
the identity activities each department is sunder the charge of “Managing Directors”.

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Organizational at Komul :
All the presidents who have selected at gross root level will become the
directors of the union; the board of directors will elect one person as Chairman of the
union. He and the board are held responsible for organizing the operation of union.

Levels of Management :
The organizing structure has got three levels of management:
 Top level management
 Middle level management
 Low level management

1) Top level management :

It includes board of directors, chairman, managing director and chief general
manager and all senior executives come under this level. There are consorted
indeterminig policies plans and procedures of the union.

2) Middle level management :

It includes all the department heads. Such as general manager for personnel
financial and for processing department.

3) Low level management :

It includes all the clerks and employee working under different department
these clerks and employees are working under the guidance and control of the
departmental heads i.e., of general manager. The organization has been structured on
company cooperative principle and consists 3 tier systems at gross root level and
chilling center level.

Organization at gross root level :

At the gross root level dairy company operative societies member are
functioning all the persons who pouring the milk to the dairy shall become the
members of dairy and societies by making a nominal payment of Rs. 10 each. The
register number have to select one president for the society by casting their votes the

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selected president become the representative of the particular society president of the
society will be the supreme authority at the DCS level.

Organization at Chilling centers :

KOMUL was established its chilling center at Chintamani, Sadali &
Gowribidanur. These chilling centers are under the direct control of the managing
directors. The routine function of these chilling centers and elected members the
dairy co-operative will become the members of the board. The chilling center has
been procuring more than 70,000 liters per day of each all the milk will be directly
supply to mother dairy of Bangalore.

Manager (Procure and Input) comes next to the “Managing Directors”.

Assistant Manager (agriculture), Assistant Manager (P&L), Assistant Manager
(Veterinary). Officers on the special duty is pointed by national development board
(NBBD) will act as the ‘General Manager”. General Manager stands to next to
Manager (P&L) this is peculiar system in KOMUL.

BUSINESS OPERATION :
KOMUL presently operates with in the country; it covers the places like
Chennai, Kerala and Andhra Pradesh etc. It has created some market for its products
by competing with competitors brand and it has some Heritage in; milk industry field
also.

KOMUL does not export its milk and milk products, now it s planning and
there is need to export its newly product called” Good Life” because it has life of 45
days (i.e., it has a non perishable product for 45 days) so it may create market in the
international level.

Now the KOMUL is playing a very vital role in the district by covering 11 taluks
of Kolar district. The villages are base and foundation for KOMUL. The KOMUL
has 4 chilling centers in Kolar districts they are as follows:
A. Chintamani
B. Gowribidanur
C. Sadali
D. KOMUL

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The chilling centers are developed for the purpose of chilling milk and to
protect milk from perishability. The capacity of the chilling centers in Gowribidanur
and Sadali 60,000 liters to 80,000 liters. Chintamani chilling centers 80,000 to 1,
00,000 liters and Kolar milk union limited chilling center capacity per day 1, 50,000
to 1, 90,000 liters. Except Kolar chilling center, other 3 chilling center performing
their functions very well. These 3 chilling centers directly send the milk to the mother
dairy, which is situated in Bangalore near Yelahanka.

In the KOMUL the whole year is divided into two parts depending on the
availability of the milk. Namely as follows:

1. Fresh season/Harvest season :

During this season, the availability of grass in the field is very high to cattle,
which result in more milk in cattle. During this period supply of milk from farmers is
very high, which is resulting in high procurement of milk. During the fresh season,
the maximum milk procurement per day is 4, 63,103 and minimum is 3, 91,725 in
1999-2000.

2. Lean season :
Normally summer season will be called as lean season because during this
period the availability of grass to animals is less so it affects the milk from cattle
results in low supply form dairy co-operative society and less procurement. In this
season, minimum milk procurement per day is 3, 75,475 liters and maximum
procurement is 4, 43,102 liters in the year 1999-2000.

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PRODUCT PROFILE:
The product portfolio of KOMUL is three-dimensional that is it has breadth,
depth and consistency. Breadth is measured by the variety of products manufactured.
Thus the breadth of KOMUL in its product portfolio is 9 and the KOMUL deals with
the products such as Liquid Milk sachets, Peda, Good Life, Curd, Ghee, Butter Milk
and processed Cheese.

Depth refers to the assortment of different sizes, weight models offered within
each product. The depth in the products of KOMUL can be listed as below:
1) Tonned Milk-1000ml,500ml Sachets
2) Standard Milk-500ml sachets
3) Full cream milk-1000ml sachets
4) Good life Milk-1000ml sachets
5) Peda-1kg
6) Curds-200ml,500mlsachets
7) Ghee-200ml,500ml,1000ml,5ltr and 1.5kg
8) Cheese-100gms
9) Butter Milk-200ml
10) Nandini Badam Powder
11) Nandini Bite
12) Nandini Ice cream

Consistency stands for the close relationship of various product lines wither to
their end or to the production requirements or to the distribution channels.
Consistency of the product line of KOMUL is thus proved as all the products
are called as milk products. The raw material required for the manufactured of all the
products basically ‘milk’.

Market Share: KMF has nearly 80% of Market share.

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Milk Definition:
Milk is the normal mammary secretion derived from the complete milking of
healthy mulch animals. It should be free from colostrums.

Pasteurized Milk:
Milk heated to at least 63 degree Celsius for 30 minutes, or at least 71.5
degree Celsius for 15 seconds, or to an approved temperature time combination will
give a negative phosphates test is called pasteurized milk all pasteurized milk should
be cooled immediately to temperature of 4 degree Celsius or less and should
maintained at that temperature until delivery.

Standardized Milk:
It means cow milk or buffalo milk or a combination of any of these milks that
has been standardized to a minimum of 4.5% of fat and 8.5% of SNF by the
abstraction and addition of milk fat or by the adjustment milk solids. Standardized
milk should be pasteurized and should show negative phosphates test.

Sampling of Milk:
The sampling procedure differs according to the purpose for which the sample
is collected and the tests which are to be carried out. Sample should truly
representative of the bulk. Since milk fat is of lower density than the other milk
constituents, it trends to rise to the surface through mixing of milk is essential to
ensure representative sample of entire batch milk churls easily at 26.5 degree Celsius
and agitation around this temperature should be avoided. Knowledge and skilled staff
carries out preserve the sample with the formalin or a potassium dichromate solution,
sampling and analysis of various milk.

From Storage Tanks & Road Milk Tankers:

 Mix the milk thoroughly using a large plunger or mechanical agitator or by
bubbling compressed air.
 Insert the plunger through the manhole and move it forward, downwards and
backwards; and each time bring it to the surface.
 Transfer 100-250ml of the mixed milk with a suitable dipper to a sample
bottle.

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GHEE Definition:
 Ghee means the pure clarified fat derived solely from milk or from cued or
from dies (cooking) butter or from cream to which no coloring mater or
representative has been added.
 Ghee is manufactured by pre-satisfaction method, raising the temperature to
110-120 degree Celsius when the product with mild flavor is obtained.
 Ghee with intense “burnt” flavor is linked in southern and eastern part of
India, which is obtained by clarification at higher temperature (120-140 degree
Celsius).
 Annual production of Ghee in the dairy is about 750 tons. It is packed in ½
liters and 1ltrs sachets and5kg and 15 kg tins. The dairy has obtained Agmark
certification for the product.

Sampling:
Experienced person should draw Sample of ghee. Care should be taken to
draw a true representative sample of the lot. All sampling equipment and containers
should be perfectly clean, dry and free from any foreign odor of flavor. Sample
should be protected from light and heat and should be kept in cool place. Samples
should not be heated prior to its ornolepltic evaluation.

Samples should be mixed properly, without heating for determining moisture,

then warm the sample in a water bath at 50 degree Celsius until it melts completely
for general analysis.
Bedouin test = (-) ve
Phytostred acetate test = (-) ve
Burette reading at 40-degree Celsius =40-43
R.M value minimum =28
Polanski value =0.3%
Moisture =.03%
Special grade =1.4%
General grade =2.5%

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MOISTURE:
Moisture from ghee is lost on heating the ghee sample at 100 degree Celsius.
Weigh accurately 10gms of ghee in a clean aluminum cup. Keep the cup with the
ghee in a thermostat maintains at 100+ (-) 2 degree Celsius. After 2 hours take the cup
from the oven and cool it in desiccators. Note the loss in weight. Repeat heating for
half an hour, cooling and weighing toll any further loss in weight is less than log.
1. W=weight of the empty cup
2. W1=weight of cup with ghee before drying
3. W2= weight of cup with ghee after drying
4. Moisture%= (W2-W1/W1-W) (100)
5. The moisture in ghee should be less than 0.3%

ACIDITY:
Free Fatty acids produced in ghee during is storage and titrated against (N/10)
NAOH using phenolphthalein indicator and the degree of acidity to neutralize 100gms
of ghee.

Weigh 5gms of ghee in a dry clean conical flask. Add 20ml of neutral alcohol
and dissolve the fat be shaking. Add 130ml of 5% Bacl2 solution, which has been
previously neutralized ro phenolphthalein. Allow standing for 5 minutes titrate
against (N/10) NAOH until a faint pick color appears in the aqueous layer after
shaking.
 Weight of ghee taken=(x-y)
 Amount of (N/10) alkali required for=’V’ ml
 Degree of acidity= (V (0.1) /(x-y)) (100) (or) 10v/(x-y)

ADULTRANTS IN GHEE:
To detect the presence of same oil in ghee (furfural test) furfural solution is
2ml of furfural in 100ml of 95% alcohol. Con, HCL, Cone, Sugar, Sesame oil gives
crimson color with furfural in presence of the HCL it is the mandatory of vanaspathi
manufacturers to add 5% of Berea oil in preparation of vanasapathi so that it can be
detected if it adulterated in ghee.

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Procedure:
Take about 10ml of melted ghee in a test tube; in another test tube mix 0.1 ml
of the furfural solution with 10 ml of Con, HCL. Mix the melted ghee with furfural
acid solution, shake well allow the mixture to stand for 10 minutes and observe the
colors.

BADOUIN TEST:
Mix .01gms of the finely powered cane sugar with 10ml of Con, HCL add this
mixed solution to 10ml of melted ghee thoroughly and allow standing for 10 minutes
if crimson color appears ass 10ml of the water shake and allow to stand for another 10
minutes Perris stance of crimson color indicates the presence of sesame oil.

GHEE Processing:
Butter------Melted in Butter Melting vat-------Ghee vat-------Ghee------Packed
in Tins, Sachet

BUTTER
Definition:
Butter means the product obtained from Cow or Buffalo milk, or a
combination therefore, or from cream or curd obtained from cow or buffalo milk, or a
combination therefore, with or without the addition of common salt and annatto, or
carotene as coloring matter, it should contain not less than 80% of milk fat, not more
than 16% moisture, not more than 2.5% common salt and not more than 1.5% of curd
no preservatives is permissible in butter.

Generally table butter is manufactured by churning fresh, pasteurized cream.

Butter is also manufactured f4om cream, which is refined.

Butter is manufactured out of pasteurized cream. Majority of the butter

produced is converted into Ghee. Remaining butter is being packed in both salted
form [@1.5% salt] and unsalted form in bulk packages of 25 Kg. Nearly 200 tons of
the butter is sold annually to out bigger customers like Britannia, Delhi Mother Dairy
and other inter state dairies.

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SAMPLING:
An experienced person should draw Sample of butter. It should be a true
representative sample. Care should be taken to avoid damp, air, bright light, dust or
soot.

Temperature of the sample should be below 15 degree Celsius the tie of

sampling. The sample should be placed in properly cleared and dried glass Stoppard
bottles.
Generally, 3 to 4f crosses should be drawn with the tier at equal distance from churn,
trolleys, boxes and cases.
The sample should be preserved for bacteriological examination, which should be
carried 24 hours.
MOISTURE:
Obtain the sample by taking sample from various parts of suitable size lace the
sample bottle in a water bath maintained at a temperature of 32.5”cement during this
operation the butter should be constantly stirred with a teaspoon until the butter often
into a uniform mass resembling thick or whopped cream. Do not allow the butter to
melt oil off during this operation. This will not occur if the water temperature in the
water sample is stirred constantly.

Do not allow the cup to rest directly on the hot plate over the flame being
rotated.

Use wire gauze asbestos sheet to prevent too rapid heating or overheating.
When the heating of sample is complete, the forming will have cease aluminum cup
should have slightly brown coffee floor a whitish, yellowish color indicates
insufficient heating and will indicate to low moisturizer. A dark brown color or black
curd.

Indicated over heating and will result into high moisturizer and accurately
5gms butter in bluely termed.

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Calculations:
 W=Weight of empty cup
 W1=Weight of butter taken before drying
 W2=Weight of butter after drying
 W2-W1
 Moisture%=________
 W1-W
 The moisture percentage in butter should be 16%
FAT%:
Remove the beaker with bright butter and 100ml of petroleum either by
stirring or thoroughly with glass rod.

Remove the glass rod and leave the beaker with the contents undistributed for
3-4 minutes decent the either dissolved fat.

The decent of the ether should be done with extreme close to avoid purring of
any of the residue. Report the extractor using.
 Fat%=80%
 Moisture%=16%
 Acidity%=.015%
 Curd%=1.0%

BUTTER PROCESSING:
Raw Milk storage Tanks------Pasteurization 40 cement-60 cement------Cream
Separate------Cream-----Cream Pasteurizer--------Cream Tanks (10 C)------ Continue
Butter Making--------Butter 29 C-------Butter Milk.

Milk Powder Definition:

Milk powder means the product obtained from cow or buffalo milk or the
combination of therefore, or from standardized milk by the removal of water milk
powder is manufactured either by roller drying or by spray drying. Overall the process
used significantly influences quality of the product.

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Sampling:
 It should be a place free from humid air; soot/dust care should be taken to
draw a representative sample from the lot.
 Sample should be placed in clean, dry glass containers and no increase of
moisture to sample should be allowed.
 Clean dry polythene bags can also be used for this purpose and sealed (air-
tight) after filling.
 For taking a sample for microbiological analysis draw a sample from selected
containers with a suitable sterile sampling instrument.
 Skilled and qualified persons should do sampling and testing only.

SKIM MILK POWERED:

Skim Milk Powder means the product obtained from cow or buffalo milk or a
combination thereof or from standardizes milk by the removal of water. Skim milk
powder is manufactured either by roller drying or by spray drying. Overall the type of
process used significantly influences quality of the product.

Excess milk obtained during flush season is converted into Skim Milk Powder
at other product dairies as Mandya, Dhadwar and Dempo dairies belonging to KMF
and packed in bulk sacs of 25 kg. Annually about 1000 tons of SMP is produced and
sold to other dairies in Karnataka, Bihar Milk Federation, Delhi Mother Dairy and
others. The remaining is used for reconstitution during lean.

Sampling:
The sampling device should be clean and dry.
Sampling should be done in place free from humid air; soot/dust care should
be taken to draw a representative sample from the lot.

Sample should be placed in clean, dry glass containers and no increase of

moisture to sample should be allowed.

Clean a dry polythene bags can also be used for this purpose ad sealed (air-
tight) after filling.

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For taking a sample for microbiological analysis draw a sample selected

containers with as suitable sterile sampling instrument. Skilled and qualified persons
should do sampling and testing only.

Moisture:
It is lost by heating the sump is an over at about 102 degree Celsius fro 3
hours. Accurately weight 1gm of skim milk powder is a clean s.s dish weight, quality
as powder is hygroscopic, place the dish in an over at 102 degree Celsius for 3 hours
cool in a desecrator and weigh.

Calculations:
 W=Weight of empty dish
 W1=Weight of sump before drying
 W2=Weight of sump after drying
 W2-W1
 Moisture= _________* 100
 W1-W

Acidity:
10gms of sump dissolved in 100ml of distill water. Pipette out 10ml in a clean
conical flask. Add 2to 3 drops of phenolpthein indicator and titrate against (N/10)
NoAH solution to pale pink color.

Fat content:
Complete separation of fat from milk powder prepared from any type of
separated milk always contains some fat; the test involves the desperation of the
protective film surrounding the fat particles. Ammonia used as solvent disperses the
protective layer and alcohol facilities the passage of fat from aqueous phase to the
solvent. If the fat percentage is more than .02% it shoes the incomplete fat removal
from whole milk.
Take 10.75ml of diluted.

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PEDA:
Peda is sweetened heat desiccated product obtained from milk. It is rich in
Fat, Proteins, Lactose and minerals especially iron content, On average 25 kg Peda is
produced and sold in units of 250 Gms Box. Each box contains 120 Peda weighing
25 gm each.

There are the standards used for controlling of quality in peda product of
KOMUL.

Fat%:
2.5gms of peda dissolved in6ml hot water in a cream Butyrometer add Gerber
Sulphuric acid and Amyl Alcohol and centrifuges the butyrometer. Note the fat
percentage in cream Butyrometer.
 Fat%=Reading*6.67 (or)
 1.69gms of peda in milk Butyrometer
 Fat%=Reading*6.67

Moisture:
Weigh accurately 2gms of peda in a clean aluminum cup. Keep in hot air
oven (or) moisture balance at 100 degree Celsius for 3 hours and cool in a desecrater
(containing silica crystals). Note down the loss in weight.

The moisture content of peda should be 15% to 18%

 W2-W1
 Moisture=_________* 100
 W1-W
 W=Weight of empty cup
 W1=Weight of peda taken before drying
 W2=Weight of lpeda taken after drying

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Spore Forms:
1gm of lpeda dissolved in 100ml of boiled saline heat resistance bacteria
(more than 100 degree Celsius) taken in 10 to the power 3 dilution.

Result: Spore.
The spore forms should be nil.

CURD:
Curd is made out of boiled cooled toned milk added with desirable lactic
culture. On an average 3000 liters and curd are being produced in sachets of 200ml
and 500ml. The plant has well set bacteriological laboratory for culture preparation
and to carry out other microbiological tests and required.

It is the product obtained from pasteurized of boiled milk by sourcing natural

or otherwise, by a harmless lactic acid or other bacterial culture CURD may contain
added sugar curd shall have the same minimum percentage of milk fat and milk solids
not fat as the milk from which it is prepared.

Acidity:
Take 10gmsof curds add 15ml of distilled water add 3 to 4 drops of
phenolphaein indicator stirring by a glass rod, standardized against (N/10) NaOH.
Acidity=9NV/10
Result: less than 0.7% to 0.8% s.s

CHEESE:
Cheese plant was stated in the union in1997 at a cost of Rs. 3.5 Crores. At
present Cheddar Cheese is produced from Cow milk and ripened at controller relative
humidity a temperature for one month to two years. Cheese ripened to various
lengths of time will be blended and processed to obtain Processed Cheese.

It is the product obtained by drying after coagulation of milk with harmless

milk coagulating agent under the influence of harmless bacterial cultures it shall not
contain any ingredients not found in milk, except coagulating agent Sodium chloride
not exceeding .02%, carotene color and may contain emulsifier, stabilizers namely

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citric acid, sodium citrate or sodium salts ortholphospheric acid and polyphospheric
acid not exceeding 02%, by weight, wax used for covering the outer surface shall not
contain anything harmful to health. In case the wax is colored, only persuaded food
color shall be used. Hard cheese shall contain not more than 43% moisture and not
less than 42% milk fat of the dry matter.
Hard cheese may contain 0.1% its sodium, potassium or calcium salts, calculated as
sorbic acid.
Fat%:
Take 3gms of cheese in a cheese butyrometer; add 1ml of sulphuric acid ad
1ml of ISO amyl alcohol. Heat at 65 degree Celsius for 2 minutes centrifugation at
120rpm (retraction per minute) fro 10 minutes note down the fat% regarding the fat
present in cheese is tits from of emulsion this emulsion is broken with sulphuric acid
and fat separation is facilitated by ISO-amyl alcohol.

ICE CREAM:
They are the frozen products obtained from cow or buffalo milk or
combination thereof or from cream or other milk products with or without the
addition of cane sugar, eggs, fruits, fruit juices, preserved fruits, nuts, chocolates,
edible flavor and permitted food colors. It may contain permitted stabilizers and
emulsifiers not exceeding 0.5% by weight. The mixture shall be suitably heat treated
before freezing; the product shall contain not less than 10% of milk fat, 3.5% protein
and 36% total solids except that when any of the above said preparation contains
fruits or nuts or both the content of milk fat shall not be less than 10% by weight.

STANDARDS:
Can Washer
Steam Pressure = 6.7kg/sqcm
Pre-rince Temperature = Ambient
Detergent Temperature = 70 Celsius
Detergent Strength = 0.5 to 0.6% Alkalinity
Final Rinse = 80 Celsius
Hot Air Temperature = 100 to 110 Celsius
Washer Speed = 600 cans/hours

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Detergent used:
 Washing soda
 Tri sodium Phosphate
 Sodium Hexa Meta Phosphate
 Sodium Meta Silicate

Hand Scrubbing:
Detergent Strength = .05% alkalinity
Water Temperature = 45 to 50 Celsius

Tankers:
 Pre-rinse
 Manual Cleaning with Liquid
 Detergent and Nylon Brush
 Final Rinse with Hot water
 Sterilizing with Chlorine water (200ppm)

Chilling:
Chilled milk temperature = 6.7 Celsius
Chilled water inlet temperature = 1 to 2 Celsius
Chilled flow rate = 10,000/ph
Raw milk storage temperature = 6 to 7 degree Celsius

1) Time constraint is the major problem faced while doing the project work. To
undertake the project, study time given by the organization is not sufficient and
we are not able to collect the information from the organization, and at the same
time college has also provided shorter period for the study.

2) Organization did not provide all information.

3) Milk products are non-durable in nature, so the marketing officers are busy in
their marketing activities so the information was not repeating of same thing or
omitting of some matters were also found at the time of the study.
4) Due to busy schedule of personnel in quality control department it was difficult to
collect much practical aspects with regard to total quality management.

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5) Due to harsh behavior of the manager with me, I was very difficult to know more
and more about the company and also the total quality management.
6) Due to poor theoretical knowledge background it pushed into difficulties when
understanding the practical concepts.
7) The executives because of heavy competition prevailing in the market did not
provide some important information.
8) Some executives hesitate to provide data and information regarding organization
matters.
9) From the data collected we cannot give exact conclusions.
10) Officials in the organization cannot be contacted, as they were busy with their
office work.
11) Direct interaction with company official was very difficult and some time
impossible to meet them due to their time constraints.
12) KOMUL is selling these products even to other states, but the response of data
pertaining to its sales in other states could not be obtained, because of time and
other constraints.
13) There are many companies dealing in dairy products available in the market, but
here in the study we have considered only few major companies according to our
convenience.

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FUNCTIONAL CHART

Managing Director

Personnel Manager

Deputy Manager

Supervisor

Senior Assistant

Personnel Officer

Junior Assistants

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Functional chart of every department

Dairy MIS Procurement Finance Productio

And Input n
Centres

Production Information Kolar camp Financial

Quality Data Chintamani Statements
control Chickkaballapur P & I.
Periodical’ Shidlaghatta Receptio
Engineering Balance Sheet
Chilling Reports Gulbarga n
Bagepalli
Provident
Centers Of expecting Fund Processin
Gauribidanur
Sadli to other Srinivasapur Gratuity g
Shidlagatta departments Mulbagal Fund Dispatch
Gauribidanur Bangarpet Pension
Chintamani Malur campus Pass Book

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Quality Control Section

Assistant Manager (QM)

Quality Assurance Manager

(Manager Deputed form KMF Bangalore)

Ghee Section Main Lab Reception Dock

Technical Officer Technical Officer Technical Officer

(Incharge) (QC) Micro (QC)
Biologist

Operators Lab Technician COB Testers

Helpers Helpers Helpers

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CHAPTER-IV

DATA ANALYSIS AND INTERPRETATION

Analysis of data is the course of the project report. Questionnaire was

designed to find out about the job satisfaction of the employees of Komul. On the
basis of the answers collected from employees, inference was drawn to arrive at final
conclusions.

The data was processed and analyzed on the basis of the responses given by
the Respondents through answering the questionnaires. The responses were first
classified on the basis of similarities of views and then tabulated into different groups;
further analysis was done. On the basis of tabulation data, Suitable Pie charts were
shown to represent the data graphically.

The edited data was classified into meaningful categories so as to bring out
their essential patterns. Coding was used through which number were assigned to the
answer so as to prepare them for tabulation. Percentages were used in campaign two
or series of data and also to describe relationship.

The table for each question were prepared and analyzed. Percentages were
calculated and based on this percentage, the data was analyzed.

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PERSONAL INFORMATION:

4.1. GENDER-WISE CLASSIFICATION OF RESOPONDENTS:

A question has been asked to know males and females working in the
KOMUL. Response for which has been summarized in the following table.

Table No. 4.1

The table showing the distributing on respondents based on gender

Gender No. of respondents Percentage

Male 23 57.50
Female 17 42.50
Total 40 100

From the above table it is observed that 57.5% of respondents are male and the

remaining 42.5% of respondents are Female.

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Figure-4.1
Gender- wise classification of respondents

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4.2. AGE-WISE CLASSIFICATION OF RESPONDETNS

An attempt has been made to elicit and arrange the data according to age of
the respondents. The results are shown in the following table.

Table No. 4.2

Table showing Age-wise classification of respondents

Age in years No. of Respondents Percentage

Below-20 6 15
21to 30 28 70
31 to 40 5 12.50
41&above 1 2.50
Total 40 100

From the above table it is observed that 70% of the respondents fall under the
age of 21 to 30 years, 15% of the respondents belongs to below 20years, 12.5% of the
respondents are belongs to 31 to 40 years and remaining 2.5% are belongs to 41 and
above years.

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Figure - 4.2.
Age-wise classification of respondents

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4.3. MARITAL STATUS OF RESPONDETNS

The respondents were asked to indicate their marital status. The response for
which has been depicted in the following table.

Table No.4.3
Table showing marital status of respondents

Marital Status No. of Respondents Percentage

Married 12 30
Unmarried 28 70
Total 40 100

From the above table 70% of the respondents are belongs to unmarried group
and remaining 30% of the respondents are belongs to married group.

In above analysis it found that 70% of the respondents are belongs to

unmarried group.

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Figure - 4.3.
Marital status of respondents

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4.4. QUALILFICATION-WISE CLASSIFICATION OF RESPONDENTS:

The question has been asked respondents to mention their qualification. The
response for which has been shown in the following table.

Table No.4.4
Table showing qualification-wise classification of response

Qualification No. of respondents Percentage

Lower Primary 12 5
Middle School 1 2.5
High School 19 47.5
Under Graduate 11 27.5
Graduate 7 17.5
Total 40 100

From the above table it is observed that 47.5% of the respondents have
completed high School, 27.5% of the respondents are under graduates the
qualification of high school. 17.5% of the respondents are graduates, 5% of the
respondents are belongs to lower primary and remaining 2.5% of the respondents are
belongs to middle school.

In the above analysis it is found that 47.5% of the respondents have completed
high school.

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Figure - 4.4.
Qualification-wise classification of respondents

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4.5. INCOME-WISE CLASSIFICATION OF RESONDENTS:

A question has been asked to know the family income level of respondents.
Response fro which has been summarized in the following table.

Table No.4.5
Table showing Income-wise classification of respondents

Monthly Income
No. of Respondents Percentage
(in Rs.)
Less than 5000 10 25
5000to 10000 12 30
11000 to15000 10 25
16000&above 8 20
Total 40 100

From the above table it is observed that 30% of the respondents are fall under
the monthly family income level of Rs.5000 to 10000 25% of the respondents are
belongs to monthly family income of Rs. Less than 5000 25% of the respondents are
belongs to monthly family income of Rs. 11000 to 15000 and remaining 20% of the
respondents are belongs to the monthly family income of Rs. 16000 &above.

In the above analysis it found that 30% of the respondents are fall under the
monthly family income level of Rs. 5000 to 10000.

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Figure - 4.5.
Income-wise classification of respondents.

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4.6. LEVEL OF QUALITY PREFERENCE:

A question has been asked respondents to know the quality preference of
consumers while buying milk in general. Response for which has been summarized
in the following table.

Table No.4.6
Table showing level of quality preference while Buying Milk

Quality preference No. of Respondents Percentage

To very large extent 10 25
To some extent 23 57.50
Not at all 7 17.50
Total 40 100

From the above table it is observed that 57.5% at the respondents are belongs
to some extent, 25% of the respondents are belongs to very large extent and remaining
17.5% of the respondents are belongs to not at all go by the brand.

In the above analysis it found that 57.5% at the respondents are belongs to
some extent.

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Figure - 4.6.
Level of Quality Preference while Buying Milk

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4.7. RANKING OF BRAND PREFERENCE:

A question has been asked like when you think of milk which brand comes
first in your mind. Response for which has been summarized in the following table.

Table No.4.7
Table showing Ranking of Brand Preference given by the respondents

Brand No. of Respondents Percentage

Nandini 30 75
Heritage 6 15
Swastika 3 7.50
Gold field 1 2.50
Total 40 100

From the above table it is observed that 75% of the respondents are preferring
Nandini Brand, 15% of the respondents are preferring Heritage Brand, 7.5% of the
respondents are preferred Swastika brand and remaining 2.5% respondents are
preferred Gold Field Brand.

In above analysis it found the 75% of the respondents prefers Nandini Brand.

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Figure-4.7
Ranking of Brand Preference given by the respondents.

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4.8. AWARENESS OF NANDINI MILK

A question has been asked to know the awareness of Nandini milk response
for which has been summarized in the following table.

Table No.4.8
Table showing Awareness Nandini Brand

Awareness No. of respondents Percentage

Yes 31 77.50
No 9 22.5
Total 40 100

From the above table 77.5% of the respondents are answered as yes and
remaining 22.5% of the respondents are said No about the awareness of Nandini.

In the above analysis it found that 77.5% of the respondents are answered as
Yes about the awareness of Nandini Brand.

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Figure - 4.8.
Awareness of Nandini Brand

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4.9. DURATION OF AWARENESS OF NANDINI MILK:

A question has been asked to know how long our respondents know the
Nandini milk. Response for this has been summarized in the following table.

Table No.4.9
Table showing duration of awareness of Nandini milk

No. of years No. of Respondents Percentage

0-5 1 2.5
6-10 12 30
11-15 7 17.5
16&above 20 50.00
Total 40 100

From the above table it is observed that 50% of the respondents are aware of
Nandini milk since more than 16 years, 30% of the respondents are knew since more
than 6 years, 17.5% of the respondents are aware from 14 years and 2.5% of the
respondents are knew the Nandini milk from 5 years.

In the above analysis it is found that 50% of the respondents are aware of
Nandini milk since more than 16 years.

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Figure - 4.9.
Duration of awareness of Nandini milk

60

50

40

30

20

10

0
0-5 10-Jun 15-Nov 16&above

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4.10. SOURCE OF AWARENESS OF NANDINI BRAND PRODUCTS:

A question has been asked to know the respondents how they came to know
the brand name Nandini. Response for this has been summarized in the following
table.

Table No.4.10
Table showing how respondents are came to know the brand name of Nandini

Particulars No. of respondents Percentage

Advertisement 5 12.50
Friend 2 5.00
Word of Mouth 8 20.00
Generally aware 25 62.50
Total 40 100

From the above table it found that 62.5% of the respondents are known the
brand name Nandini by general, 20% of the respondents are known the brand name
Nandini by word of mouth, 12.5% of the respondents are known the brand name
Nandini by Advertisements and remaining 5% of the respondents are known the brand
name Nandini from friends.

In the above analysis it found that 62% of the respondents are known the
brand name Nandini by general.

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Figure - 4.10
Respondents opinion on quality of Nandini products.

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4.11. OPENION ON QULALITY OF NANDIDNI BRAND PRODUCTS:

A question has been asked towards Quality of Nandini brand products.

Response for which has been summarized in the following table.

Table No. 4.11

Table showing respondent’s opinion on quality of Nandini Brand Products

Opinion No. of Respondents Percentage

Very Good 3 7.50
Good 24 60.00
Satisfactory 10 25
Bad 3 7.5
Total 40 100

From the above table it is observed that 60% of the respondents are said
Nandini products has a good quality, 25% of the respondents are said that Nandini
products quality is satisfied and remaining 7.5% of the respondents said Nandini
product has a very good quality.

In the above analysis it found that 60% pf the respondents are said Nandini
product has a good quality.

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Figure - 4.11
Respondents opinion on quality of Nandini products

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4.12. OPINION ON QUALLITY OF OTHER BRANDS OTHER THAN

NANDINI.
A question has been asked to respondents that whether other brands are also
offer same or better quality. Response for which has been summarized in the
following table.

Table No.4.12
Table showing respondents opinion on quality of brands other than Nandini.
Opinion No. of respondents Percentage
Yes 8 20.00
No 32 80.00
Total 40 100

From the above table it is observed that 20% of the respondents answer as Yes
for the question of Brand other than Nandini are also offering product at same or
better quality and remaining 80% of the respondents are answered No that no other
brands offering same or better quality of products than Nandini.

In the above analysis it found that 80% of the respondents answer as No for
the question of Brand other than Nandini are also offering product at same or better
quality.

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Figure - 4.12
Respondents opinion on quality of brands other than Nandini.

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4.13(a): OPINION ON TASTE OF NANDINI PRODUCTS

A question has been asked to examine the taste of Nandini product with
compare to other brand products. Response for which has been summarized in the
following table.

Table No.4.13 (a)

Table showing respondent’s opinion taste of Nandini brand products

Opinion No. of respondents Percentage

Good 20 50.00
Average 16 40.00
Bad 4 10
Total 40 100

From the above table it is observed that 50% of the respondents are Good with
the taste of Nandini products, 40% of the respondents are felt that the taste of Nandini
products are average and remaining 10% of the respondents are felt that Nandini
products has a Bad taste.

In the above analysis it found that 50% of the respondents are satisfied with
the taste of Nandini products.

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Figure - 4.13(a).
Respondent’s opinion taste of Nandini products.

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4.13(b).OPINION ON PRICING OF NANDINI PRODUCTS:

A question has been asked toward pricing of Nandini products. Response for
which has been summarized in the following table.

Table No.4.13 (b)

Table showing respondents opinion on pricing of Nandini products

Opinion No. of respondents Percentage

Good 22 55
Average 10 25
Bad 8 20
Total 40 100

From the above table it is observed that 55% of the respondents felt that
Nandini products has a reasonable price, 25% of the respondents are felt that Nandini
products has are satisfied with price and remaining 20% of the respondents are felt it
has Bad price.

In the above analysis it found that 55% of the respondents are felt that Nandini
products has a reasonable price.

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Figure - 4.13(b)
Respondents opinion on pricing of Nandini products.

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4.13(c): DURABILITY OF NANDINI PRODUCT WHEN COMPARED TO

OTHER BRANDS:
A question has been asked to examine the durability of Nandini product when
compare to other brand. Response for which has been summarized in the following
table.

Table No.4.13(c)
Table showing durability of Nandini product when compared to other brands

Opinion No. of respondents Percentage

Good 22 55
Average 17 42.5
Bad 1 2.5
Total 40 100

From the above table it is observed that 55% of the respondents are said good
when compare to other brands, 42.5% of the respondents are said Average for
durability of Nandini product and remaining 2.5% of the respondents are said bad
about the durability of the Nandini products when compared to other brands.

In the above analysis it found that 55% of the respondents are said good when
compare to other brands.

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Figure - 4.13(c)
Durability of Nandini product when compared to other brands

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4.13(d). QUALITY OF NANDINI LPRODUCT WHEN COMPARED TO

OTHER BRANDS:
A question has been asked to examine the quality of Nandini product when
compared to other brand. Response for which has been summarized in the following
table.

Table No.4.13 (d)

Table showing quality of Nandini product when compared to other brands

Opinion No. of respondents Percentage

Good 20 50
Average 16 40
Bad 4 10
Total 40 100

From the above table I is observed that 50% of the respondents are said good
when compare to other brands, 40% of the respondents are said Average for quality of
Nandini products and remaining 10% of the respondents are said bad about the quality
of the Nandini products when compared to other brands.

In the above analysis it found that 50% of the respondents are said good when
compare to other brands.

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Figure - 4.13(d)
Quality of Nandini product when compares to other brands.

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4.14. DIFFERENT SOURCES OF BUYING MILK:

A question has been asked to know where the respondents are buying Nandini
Milk. Response for which has been summarized in the following table.

Table No. 4.14

Table showing different sources of buying milk

Source No. of respondents Percentage

Door Delivery 6 15
From Milk Booths 20 50
From Agents 10 25
Other than this 4 10
Total 40 100

From the above table is observed that 50% of the respondents are getting milk
from milk booths or retail shops. 15% of the respondents are getting mil by door
delivery and 25% of the respondents are getting from agents. And remaining 10% of
the respondents are getting from other than this.

In the above analysis it found that 50% of the respondents are getting milk
from milk booths or retail shops.

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Figure - 4.14.
Different sources of buying milk

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4.15. PREFERENCE OTHER THAN NANDINI PRODUCT OTHER THAN

MILK:
A question has been asked to know the respondents are also using any other
nandini product other than milk. Response from which has been summarized in the
following table.

Table No.4.15
Table showing Preference other than Nandini milk

Preference No. of respondents Percentage

Yes 15 37.50
No 25 62.50
Total 40 100

From the above it is observed that 37.50% of the respondents are using
Nandini products other than milk and remaining 62.50% of the respondents are not
using other products other than Nandini milk.

In the above analysis it found that 62.5%$ of the respondents are using only
Nandini milk.

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Figure - 4.15
Preference other than Nandini product other than milk

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4.16. AVAILABILITY OF NANDINI MILK IN NEAR SHOPS.

A question has been asked to know the availability of milk in their local areas.
Response for which has been summarized in the following table.

Table No.4.16
Table showing availability of nandini milk in near shops.

Availability No. of respondents Percentage

Yes 36 90
No 4 10
Total 40 100

From the above table it is observed that 90% of the respondents are available
of Nandini products in their near shops and remaining 10% of the respondents are said
not available Nandini products in their near shops.

In the above analysis it found that 90% of the respondents are available
Nandini products in their near shops.

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Figure - 4.16
Availability of Nandini brand products in near shops

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4.17. OPINION ON SUPPLY JOF MILK:

A question has been asked to know whether the respondents are satisfied with
the supply of milk or not. Response for it has been summarized in the following
table.

Table No.4.17
Table showing respondents opinion on supply of milk

Opinion No. of respondents Percentage

Yes 33 82.50
No 7 17.50
Total 40 100

From the above table it is observed that 82.5% of the respondents are
convenient with the supply of milk and remaining 17.5% at the respondents are not
convenient with the supply of milk.

In the above analysis it found that 82.5% of the respondents are convenient
with the supply of milk.

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Figure - 4.17
Respondents opinion on supply of milk

90

80

70

60

50

40

30

20

10

0
Yes No

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4.18. ATTRIBUTE LOOKED WHILE BUYING THE MILK.

A question has been asked respondents about the attribute while buying the
milk. Response for which has been summarized in the following table.

Table No.4.18
Table showing respondents attribute looked while buying the milk

Attribute No. of respondents Percentage

Quality 30 75
Price 10 25
Total 40 100

From the above table it is observed that 75% of the respondents prefer to
quality while buying the milk and rest of 25% of the respondents looked for price
while buying the milk.

In the above analysis it found that 75% of the respondents look for quality
while buying the milk.

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Figure - 4.18
Attribute looked while buying the milk

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4.19. RECOMMAND FOR COMPUTERIZATION JOB ON LINE

INFORMATION SYSTEM:
A question has been asked toward computerization of on line information to
respondents. Response this has been summarized in the following table.

Table No.4.19
Table showing response for computerization of on line information system

Computerization No. of respondents Percentage

Yes 35 87.5
No 5 12.5
Total 40 100

From the above table it is observed that 87.5% of the respondents prefer for
computerization of online information system and rest of 12.5% of the respondents
does not prefer for computerized of online information system.

In the above analysis it found that 87.5% of the respondents prefer for
computerization of online information system.

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Figure - 4.19
Response for computerization of on line information system

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CHAPTER - V
SUMMARY OF FINDINGS AND CONSLUSION

During my research work at KOMUL (Kolar Milk Union Limited), I

conducted a study about the manner in which the KMF is managing the quality of it’s
products. The company manufactures various products like ghee, milk, cheese,
paneer, curds, butter , cream, the total turnover of the company during the year 2009-
2010 which has higher when compared to the sales of the previous year.

The rapid increase in the sales of the KMF are mainly due to the quality
products offered by the o\organization. During my study I found that.

FINDINGS:
1. 57.50% respondents where male and the rest of 42.50% where female.
2. 70% of the respondents come under the age group of 21 to 30 years.
3. 70% of the respondents are unmarried.
4. 47.5%j of the respondents has a qualification of higher school.
5. 30% of respondents come under the family income of 5000 to Rs.10000.
6. 57.50% of the respondents prefer quality to some extent while buying milk in
General.
7. 75% of respondents prefer Nandini Brand products.
8. 77.5% of respondents have heard of Nandini milk.
9. 50% of respondents know the Nandini milk since 16 years and above.
10. 62.50% of respondents came to know about Nandini Brand products
generally.
11. 60% of respondents find the quality of Nandini Brand product as good.
12. 80% of respondents respond that no other Brand other than Nandini are
offering products of same or better quality.
13. More than 50% of respondents are satisfied with taste, price, Durability and
quality of Nandini compared to other competitors.
14. 50% of respondents get the Nandini milk from milk Booths.
15. 62.50% of respondents are not using any of Nandini products other than
milk.

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16. 90% of respondents are getting Nandini milk in there near shops.
17. 82.50% of respondents are satisfied with the supply of milk.
18. 75% of respondents 100 K for quality of milk while buying.
19. 87.5% of respondent’s recommend for computerization of online
information.

CONCLUSIONS

Through the research I come to know the company has a very good future
prospect. At present the company generally offering and excellent quality products to
its consumers.

When compared to other companies, it has come to the notice that the majority
of the consumers are very much satisfied with the products offered by the KMF. This
product is used by majority of the consumers. Even through the price are higher than
the other products. But this is mainly due to the quality minded by the company.

At present the company is selling it products in Karnataka and its neighboring

states like Tamil Nadu and Kerala. The company is trying to express its market share
in the other country the company can also get the ISO certificate it can go for
excepting the surplus production and the actual production.

The KOMUL has supplied different qualities of milk to the customers as per
the requirements. Thus the company has a very huge budget for future if it continues
in the same manner. This will be much better for the company adopts the policy to
total quality management.

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CHAPTER - VI
RECOMMENDATIONS AND SUGGESTIONS

1) At present there is 100% bacteria elimination in good life but not ordinary
milk. So I suggest that even ordinary milk should be 100% bacteria free.
2) It is better to add extra more fat content in the milk.
3) It suggests that the company should go for tetra packing instead of plastic for
ordinary milk also.
4) In some areas agents are cheating the consumers as well as retailers by giving
old stock as well as charging extra price for the product. So it is better to
appoint some officers, who should have spot inspection to every route or area
covered by the KOMUL, by doing this they can increase the sales of milk and
build customer image and brand image also.
5) Better advertise in local newspaper, local cable network and also in state as
well as in National newspaper.
6) Provide some discount to the agents who are regularly purchasing milk from
past 3-5 years.
7) Product-Leave quality aspect and start producing strong flavored milk.
8) There is only one mantra to successfully compete against so many brand i.e.,
innovation.
9) Remove all incompetents and doing illegal activities stockiest from Nandini
distribution network and re-locate the area in remaining stockiest.
10) Give some milk parlors (especially in more competition areas) on leaded basis
for an interested party.
11) There is also need for the company to go for ISO certificate so that it can go
for exporting its products including India and even foreign countries also.
12) The company should adopt the policy of total quality management where all
the aspects of the organization will be undertaken with absolute quality.
13) Through the research I came to know the company has a good feature
prospects. At present the company generally offering an excellent products
for its consumers.

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14) When compared to other companies it has come to know that the majority of
the consumers are very much satisfied with the products offered by the KMF.
This product is used by majority of the quality managers by the company.
15) At present the company is selling its products in Karnataka and its neighboring
states like Tamil Nadu and Kerala. The company has try to express it market
share in the either country the company can also get the ISO certificate it can
also increase the sales in all the states and produce additional products.
16) The KOMUL has supplied different qualities of milk. The customers as per
the requirement thus the company has a very large budget future if it continues
as in same manner. Till that be much better for the company adopts the policy
of total quality management.
17) Obtain ISO 9002 certificate in order to create good image in the minds of the
consumers and also to export your product.

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CHAPTER – VII
APPENDICES AND ANNEXURES

QUESTIONNAIRE
Dear Sir / Madam,

I, SHIVA KUMAR .N student of Final Year M.Com, pursuing project work

as per requirements of M.Com, P.G. Course of Bangalore University, I am working
on a project namely “Quality Control Management at KOMUL”. The information
provided by you will be kept strictly confidential and used for academic purpose only.
I request you to co-operate with m by answering all the questions.

Thanking you,
(SHIVA KUMAR .N)
Final Year M.Com

Name of the respondent : ……………………………………

Address : ……………………………………
……………………………………
……………………………………

1. Gender :
a) Male [ ]
b) Female [ ]

2. Age in Years
a) Below 20 [ ] b) 21 to 30 [ ]
c) 31 to 40 [ ] d) 41 and above [ ]

3. Marital Status
a) Married [ ] b) Unmarried [ ]

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4. Qualification
a) Lower primary [ ] b) Middle school [ ]
c) Higher school [ ] d) Under graduate [ ]
e) Graduate and above [ ]

5. Monthly family income

SSLC a) Less then Rs.5000 [ ]
b) Rs.5,000 to Rs.10,000 [ ]
c) Rs,11,000 to 15,000 [ ]
d) Rs.16,000 and above [ ]

6. To what extend do you go by the quality in buying milk in general?

a) To very large extent [ ]
b) To some extent [ ]
c) Not at all [ ]

7. When you think of milk (including all milk products) which brand
comes to your mind first?
a) Nandini [ ]
b) Heritage [ ]
c) Swastika [ ]
d) Good field [ ]
Any other : Please specify ……………………………….

8. Have you heard of the Nandini milk?

a) Yes [ ] b) No [ ]
If yes through ……………………………………………

9. How long do you know the name Nandini Milk?

a) 0 – 5 years [ ] b) 6 – 10 years [ ]
c) 11 – 16 years [ ] d) 16 and above [ ]

10. How do you come to know about Nandini Brand products?

a) Advertisement [ ] b) Friends [ ]
c) Word of mouth [ ] d) Generally [ ]

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Any other please specify …………………………….

11. How do you find quality of Nandini Brand product?

a) Very good [ ] b) Good [ ]
c) Satisfactory [ ] d) Bad [ ]
12. Do you think brands other than Nandini are also offering products of
the same or better quality?
a) Yes [ ] b) No [ ]

13. What do you feel about the products of KOMUL’s Nandini products
when compared to those of competitor in the market with regard to :
Good Average Bad
a) Taste [ ] [ ] [ ]
b) Price [ ] [ ] [ ]
c) Durability [ ] [ ] [ ]
d) Quality [ ] [ ] [ ]

14. The place where do you get the Nandini Milk?

a) Door delivery [ ]
b) From milk booths [ ]
c) From agents [ ]
d) Other than this [ ]

15. Are you using any of Nandini product other than milk?
a) Yes [ ] b) No [ ]

16. Do you get Nandini milk in your near shop

a) Yes [ ] b) No [ ]

17. Is the present supply of milk sufficient to you?

a) Yes [ ] b) No [ ]

18. What attribute do you look for while buying the milk?

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a) Quality [ ] b) Price [ ]

19. Do you recommend for communization of on line information system

a) Yes [ ] b) No [ ]

20. Please give you suggestions to improve the quality of the Nandini
products
…………………………………………………………………………
…………………………………………………………………………

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BIBLIOGRAPHY

Text Books :
Production Management - K. Ashwathappa
Industrial Management - Thukaram

Fundamentals in Quality
Control in Dairy Industry - Dr. Narasimha Murthy

Sampling of Milk and

Milk products - Dr. Narasimha Murthy

Organization stipulating
Quality control of dairy products - Dr. Narasimha Murthy

Total Quality Management in

Food Industries - Dr. G.S. Bhatt

Websites :
www.komul.com

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