Helpers
32
40-50 8
15
20
10-15
The role of production managers is to coordinate the resources and activities required to produce milk and milk products.
RESPONSIBILITIES
• Planning the production schedule within budgetary limitations and time constraints.
• Assembling and controlling production process.
• Inspecting samples of finished goods and recording defects
• Working out the human and material resources needed
• Estimating costs and setting the quality standards
• Monitoring the production processes and adjusting schedules as needed
• Selection and maintenance of equipment
• Monitor product standards
• Working with managers to implement the company's policies and goals
• Ensuring that health and safety guidelines are followed
• Supervising and motivating a team of workers
• Reviewing the performance of subordinates
• Identifying training needs
Roles and Responsibilities of DEPUTY PRODUCTION MANAGRER
To assist the Production Manager and ensure proper production of milk and milk products
Roles and Responsibilities of ASSISTANT PRODUCTION MANAGRER To assist the Production Manager and Deputy Manager and ensure proper production of milk and milk products
Roles and Responsibilities of TECHNICAL PRODUCTION MANAGRER
To look after all technical issues in the production department and assist Production Manager in such issues.
Roles and Responsibilities of DIARY SUPERVISORS
To supervise the work of Diary operators and Helpers in the production of milk and milk products
Roles and Responsibilities of DIARY OPERATORS
To control the flow of production process .i.e. from procurement of milk, processing it and producing milk products and also packaging.
Roles and Responsibilities of HELPERS
They help the Diary Operators in their work and all other small work required in production department
INTROCUCTION
Production Department of BAMUL is the most important and largest department in the organization performs the function of processing the milk and transforming the raw materials into finished goods with the help of 5 M i.e. Men, Material, Money, Machine and MILK.
BAMUL has well established production department maintained by the production manager with help of deputy manager and assistance of assistant manager. The whole process of processing milk is totally computerized. The whole process is carried on by computers.
OBJECTIVES:
• Execute co-ordinate, organize and monitor the production activities.
• Increase the input as far as possible.
• Decrease the cost of production and wastages in production as much as possible.
• Ensure process, control and quality of products manufactured.
• Also ensure that the production meets the planned requirements within stipulated time.
PRODUCTION PROCESS
First of all the milk is collected from farmers by the Milk Co-operative Societies which is set by the BAMUL for collecting milk. From here the processing of milk starts. It is processed to preserve the life of the milk, as we know that the life of milk is only 6 hrs.
There are four steps of processing the milk.
1. Chilling:
The milk collected is sent to the chilling centre, the milk is immediately chilled to 4-6 degree C and stored in storage tanks.
2. Quality Check:
The chilled milk is brought in the company in tankers which is tightly packed. The quality centre tests the milk and verifies the result. The result received by chilling centre should tally with the result obtained by quality check. Even if there is slightest difference in the result, the whole tank of milk is rejected.
3. Pasteurization:
The milk is then pasteurized. The pasteurization is usually done in two ways. One is by LTLT (Low Time Long Temperature) method, which is done by heating the milk at 63 DC and another method is HTLT (High Time Low Temp), which is done by heating the milk at 72 degree C for 15 to 20 seconds. BAMUL uses the second method. After heating the milk and holding it for 15 seconds the milk is rapidly cooled at the temperature of 7 degree C. Pasteurization helps in protecting the milk from attracting bacteria due to the rapid cooling of milk after heating. Therefore it is healthy to drink pasteurized milk.
4. Standardization:
Next process is standardization, here required amount of Fat and SNF is added. This is done because one cannot drink the milk directly collected from breeds of cow and buffaloes as it may differ in its composition. To uniform the composition of milk standardization is done. In plant there are 3 Standomat to mix the nutrients.
5. Packing:
The milk is now packed in plastic pouches/ tetra packs /bulk vending etc.
There are 60 machines which helps in packing 16 lakh packets per day.
Then it is sent to cold storage until dispatching to market.
In BAMUL production department works 24/7 with different shifts to maintain the quality of the milk and supply us good quality and fresh milk.
FUNCTIONS:
• Procurement of raw material.
• Maintain and produce standard quality products
• Produce zero bacteria milk.
• Maintaining and trying to reduce cost of production
• Using of advanced technology
• Maintain inventory of both raw materials and finished products
• Produce different quality products to meet the market needs and wants
PRODUCTION OF MILK
PRODUCTION OF BUTTER
Milk is unloaded to raw milk silos (4 silos with a capacity of 1 lakh litres) Each tanker is weighted at the
weigh bridge & the sample milk is tested in Electronic Fat Tester
Heating at 78 degree C and maintained at 45 degree C
Chilling of milk at 5 degree in pasteurize After processing, the milk is
converted into 4 types of milk i.e. FCM, TM, CTM and HCM
Next the milk is sent for Packing section for packaging.
HMST where pasteurized milk is stored
Dispatching section, milk is kept at 5 degree C in the cold
PRODUCTION OF GHEE
‘
MARKETING DEPARTMENT
CREAM TANKS AT 10DC
CONTINUOUS BUTTER MAKING BUTTER
PACKED AND STORED IN DEEP FREEZERS AT 20DC
RAW MILK PRE-
HEATED TO 40-50 DC CREAM SEPARATOR CREAM
PASTEURIZERS
BUTTER MELTED AT 120-130 DC
BUTTER OIL
GHEE BOILER 115-120DC CLARIFICATION
PACKED AND STORED
Hierarchy
Roles and Responsibilities of MARKETING MANAGER