...Lean Manufacturing in Milk Industry of Pakistan: An Analysis of a Distribution Warehouse. Nimra Masood1, Sara Shahid2,Muhammad Asim3 1 NUST Business School, National University of Science and Technology, Islamabad, Pakistan. 2 NUST Business School, National University of Science and Technology, Islamabad, Pakistan. 3 Center for Advance Studies in Engineering, Islamabad, Pakistan. (1n_masood@gmail.com),(2ss_sjm6@yahoo.com)(3a007pk@yahoo.com) Abstract – This Paper aims to apply Lean Manufacturing Tool to the Distribution Center of a Milk Industry in Pakistan. A survey to the Distribution Warehouse was made to identify different activities involved in the distribution process. A Process activity Map was Applied to further divided in to four main categories to indentify the effectiveness and efficiency of the whole process. Milk Industry is one of those industries which have its importance all over the world including Pakistan. The results indicate that there is a lot of room for improvement and expansion in the process. There is consistent increase in the need of milk in Pakistan with the Companies to benefit a lot from this region. The Findings suggested in this paper can help the milk manufacturers to effectively satisfy the customers and decrease the overall cost of production. Keywords – Lean Manufacturing, Process Activity Map, Distribution Warehouse of Milk Industry, Pakistan I. INTRODUCTION Milk industry is one of those industries which has its presence...
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...Mr. Kieu Manh Kha Mr. Phillips Reginald Group 2: Le Anh Linh | 1132300231 | Tran Thi Ngan Giang | 1132300194 | Tran Thi Kieu Diem | 1132300175 | Giap Thi Kim Dung | 113230018 | Huynh Mai Anh Thu | 1132300332 | Nguyen Ngoc Bao Tran | 1132300351 | Table of contents: I. Introduction: 1 II. Overview about Vinamilk supply chain management: 2 III. Supply chain management: 4 1. Material resources: 4 2. Manufactures: 6 3. Production process of Vinamilk products. 9 4. The stage of the distribution output. 11 5. Logistics 13 IV. Problems and solutions for Vinamilk supply chain management: 13 1. Distribution issue: 13 2. Logistics issue: 15 3. Input materials issue: 17 V. Conclusion: 18 VI. References: 19 I. Introduction: * Company profile: Full name: Viet Nam Milk Joint Stock Company Brief name: VINAMILK International trading name: Vietnam dairy products Joint- Stock company. * Vision: Become the Vietnam symbol about the nutritional and health service of human life. * Mission: Bringing to the community the best nutrition, the best quality with the respect, love and his responsibility for human life and social status * Core value: * Integrity: Integrity, honesty in all actions and transactions. * Respect: Respect for yourself, respect for colleagues, respected company, respected partnership...
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...Physical and Chemical properties of milk In this paper we will discuss the properties of milk. We will cover the major chemical components and physical properties of milk. We will discuss how both characteristics are used in daily function. We will also discuss the process that is used to measure both chemical and physical properties. There are five physical properties that we are going to discuss: density, viscosity, freezing point, and optical properties. The density of milk is used to convert mas in to volume, estimate the solids content, and to calculate viscosity. There are several factors to consider when calculating the density. Such factors are “the temperature at the time of measurement, the temperature history of material, composition of the material (especially the fat content), and inclusion of air (a complication with more viscous products)” (Food Science 1). According to Food Science “With all of this in mind, the density of milk varies within the range of 1027 to 1033 kg /m3 at 20° C” (1). The next physical factor of milk is viscosity. The viscosity of milk and milk products is important in determine the following according to Food Science,” the rate of creaming, rates of mass and heat transfer, and the flow conditions in dairy processes” (1). The most important factor in this is the temperature if the milk is to warm it will allow for breakdown of the whey proteins of the milk. However, if the milk is held at a cooler temperature this will increase the viscosity...
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...Biology Worksheet i 1. Explain the process of pasteurization. Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1864. The process was originally conceived as a way of preventing wine and beer from souring.[1]Pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain food products, like dairy products, are superheated to ensure pathogenic microbes are destroyed. 2. Mention the type of microorganisms in milk. The types of micro organisms found in milk vary considerably, and are dependent upon the specific conditions associated with a batch of milk. Bacteria, yeasts, moulds, and bacteriophages are commonly encountered. Other viruses and Protozoa are seldom observed in milk products, except as occasional contaminants. 3. Mention the pathogenic bacteria present in milk. The pathogenic bacteria that are present in milk are Listeria Monocytogenes, Yersinia Enterocolitica, Campylobacter...
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...Organic Milk in Thailand Drinking milk was not so popular in Thailand in the past, but the trend has changed. During the past years, the trend of drinking milk among Thai people increases every year. The milk market has grown by almost 50 percent since 2004 and is expected to grow 44 percent from 2009 to 2014 (International Market Bureau Canada, 2010). However, Thailand’s milk sector is still relatively small compared to the other Asian countries. Due to the changing of this trend, the agriculturists seize the opportunity of pioneering dairy farms to supply the increased in demand of milk. In the present, Thailand has 117 dairy cooperatives with more than 20,000 households who raise dairy cows. The total production of raw milk is approximately 2.8 thousand tons per day or 13 liters per cow per day (Nualnuplong, n.d.) However, the conception of producing organic milk starts to play an important role in Thailand’s milk market. Organic milk production hasn’t been popular yet. Still, the Ministry of Agricultural and Cooperatives encourages agriculturists to change their old process of milk production into an organic process. As a result, the agriculturists would be able to increase their profitability through a higher price in spite of a diminished production. The question is “Does it worth producing organic milk?” and “Does consumers support this particular premium milk?” The cost of production of a regular process is approximately 15 baht per kilogram while the cost of an organic...
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...purpose milk) on an impulse from its name gives a feeling of being an imported brand and not the local one. Thus consumers may perceive this is a high quality and premium brand. * The flag ship of engro foods is olpers milk * Launched on March 20 2006 olpers milk is EFL’s standard and homogenizes pure UHT (ultra heat milk with 3.5% fat and 8.9% solid non fats. Feature of Product Olpers milk contains 1. Best bio available proteins 2. Only source of lactose 3. Rich in calcium 4. Vitamins ( which is most essential for health) Tag Line The unique selling preposition (USP) for olpers is subha bakhair zindage, but recently the company changed the USP to: Jo dil khol k jeety hai unhi k liye hai olpers. Both the tag lines have a positive impact on olpers image because of their direct emotional positioning & relation with its customer. Supply Chain Primary activities Inbound logistics: the receiving and warehousing of raw material and their distribution to manufacture as they are required Operations: the process of transforming inputs into finished products and services. Outbound logistics: the warehousing and distribution of finished goods. Inbound Logistics * Milk is collected from villages, forms and other local milk men. This milk is sent to plant through own makers. Some suppliers also collect milk and sent it to plant by their own means. For inbound logistics dedicated long vehicles are used. Inbound logistics concerns raw milk transportation...
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...MILMA – Kozhikode Dairy Operations Management – An Analysis Group 3 – Section C Aviraj (14/140) Ayushi Agarwal (14/141) Dr. Kripalsinh Rana (14/149) Sneha Maheshwary (14/179) Soumya Barik (14/180) Soumya Bhatia (14/181) Sudhansu Sekhar Sahu (14/182) Table of Contents Acknowledgement 3 Executive Summary 4 Introduction to MILMA 5 Production/Processing Facilities 6 Kozhikode Dairy – Facts & Figures 7 Operations – Strategy & Mission 7 Support Marketing Function 8 Quality Control 8 Outsourcing 8 Key Stakeholders/Actors 9 Plant Layout & Design 10 Milk Processing 11 1. Collection 11 2. Platform Tests 11 3. Receiving 12 4. Temporary Storage 12 5. Pasteurization 12 6. Storage 13 7. Packaging 13 8. Dispatch 13 Curd Manufacturing 14 Ice-Cream Making 14 Sambharam Making 14 Production Planning 15 Handling Peak Demand 15 Operating with Sluggish Demand 15 Concerns & Issues 16 Recent Initiatives 17 Key Learning & Recommendations 17 References 18 Appendix 19 Acknowledgement “Interdependence is a higher value than Independence” One of the most pleasant parts of writing a report is the opportunity to thank those who have contributed to it. This project report is a synergistic product of many minds. We are grateful to Indian Institute of Management Kozhikode for providing us an opportunity to prepare a project report under the operations management course of PGDM programme. First and...
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...Kerala Co-operative Milk Marketing Federation (KCMMF). The mission of Milma is ‘Farmer’s Prosperity through consumer satisfaction’. The objective of Milma is to build up a viable dairy industry in the State and to provide constant market and stable price to the dairy farmers for their produce. They generally produce toned milk (1/2L), toned milk (1 L) and milma rich (4.5%-8.5% SNF). The entire process is controlled by a PLC (Programmable logic control) of Allen Bradley which helps in the smooth flow change of the milk. Schematic diagram of milk processing [pic] Operations (Processing of milk) 1. Unloading & Platform test 2. Queuing 3. Quality check 4. Pasteurization 5. Quality check after pasteurization 6. Packaging Unloading & platform test: Milma buys raw milk from various societies (including Karnataka and Andhra Pradesh), which is then unloaded at the plant. This raw milk is subjected to a manual platform test. Here, the milk is checked for any foul smell or visible impurities. If there is any such mentioned, then the milk is discarded. Queuing: Only one society’s milk is queued at a time. All the cans from that particular society are transferred into a huge container which has a capacity of 3000 liters. This point is called the Raw Milk Reception Dock (RMRD). Quality Check: At the RMRD, a sample of the raw milk is taken and a quality check is done. The fat and SNF (solid non fat) content are checked. Once the milk undergoes the quality...
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...IS MADE POSSIBLE THROUGH SUPPORT FROM: THE INFORMATION FOR DEVELOPMENT PROGRAM (INFODEV) MICROSOFT IN PARTNERSHIP WITH: COLUMBIA BUSINESS SCHOOL UNIVERSITY OF MICHIGAN BUSINESS SCHOOL UNIVERSITY OF NORTH CAROLINA KENAN-FLAGLER BUSINESS SCHOOL EXECUTIVE SUMMARY India has quadrupled its milk output in forty years, becoming the world’s largest milk-producing nation, with a gross output of 84.6 million tons in 2001. It has achieved this on the strength of a producer-owned and professionally-managed cooperative system, despite the fact that a majority of dairy farmers are illiterate or semi-literate and run small, marginal operations; for many dairy farmers, selling milk is their sole source of income. More than ten million dairy farmers belong to 96,000 local dairy cooperatives, which sell their product to one of 170 milk producers’ cooperative unions which, in turn, are supported by fifteen state cooperative milk marketing federations. Despite this achievement, India’s dairy industry is relatively inefficient and unproductive, with yields per cow less than one-fifth those of foreign producers who will soon have access to India’s domestic market under WTO rules. Moreover, much of India’s milk products are of relatively poor quality, a consequence of poor animal health, a polluted and unclean environment, and manual handling delays. The resulting poor quality...
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...1. Introduction Hilmar Cheese was founded in 1984 and has grown to be one of the world’s largest cheese manufacturers in the world. Together with their business unit, Hilmar Ingredients, they serve customers in over 50 countries. Hilmar started out producing just cheese, but because Hilmar Cheese is always looking for ways to improve their business they were able to build facilities to further process their milk. So in 1994 they built what is now known as the whey protein and lactose plants. Since then Hilmar has found use in 100% of the milk making sure they produce no waste. Although, Hilmar Cheese Company has been expanding their business at their Hilmar facility for many years it wasn’t until 2007 that Hilmar finally opened up a second manufacturing facility in Dehart, Texas. Now less than a decade later they are opening their third manufacturing site, however, this one will only produce Skim and Whole milk powder, no cheese. Hilmar Cheese Company “specializes in the production of natural cheeses utilized by private labels and national brands, retail, and foodservice companies across America” (Hilmarcheese.com). Their natural cheeses consist of Cheddar, Monterey Jack and Colby. However, Hilmar does manufacture other cheeses such as Gouda, Monster, and Mozzarella. Additionally, Hilmar Ingredients manufactures whey protein concentrates, whey protein hydrolysates, whey protein isolates, and three grades of edible lactose: edible, refined, and ultra-refined. The ingredients...
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...we were little bit bogged before starting this project. Class lectures helped us to get rid of this problem. So, we are indebted to our course teacher Dr. M. Khasro Miah for his outstanding class lectures which made this work much easier. Our honorable sir also made the class more interesting introducing different kinds of discussion regarding to various issues which cover HRM. That’s why a major part credit goes to him. Also thanks to Milk Vita’s Assistant Manager (procurement) Kanti Mondal for helping us providing information related to human resource management of dairy farm. Thanks to Almighty for giving us potential to bring this Project into reality. ABSTRACT Human Resource management has several sections to explore. In this Human Resource Management Course (BUS-601), we have been given the topic based on Human Resource Management Practices in Bangladesh: A Comparative Case Study based on public and private dairy firm in Bangladesh. To conduct the project, we have selected three dairy farms. Among one is state owned named as Milk Vita. Others are private dairy farms named as Aarong dairy farm and Aftab dairy farm. We focused to reveal the Human Resource practices in respective farms. Effectiveness and...
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...MILMA – Kozhikode Dairy Operations Management – An Analysis Group 3 – Section C Table of Contents Acknowledgement 3 Executive Summary 4 Introduction to MILMA 5 Production/Processing Facilities 6 Kozhikode Dairy – Facts & Figures 7 Operations – Strategy & Mission 7 Support Marketing Function 8 Quality Control 8 Outsourcing 8 Key Stakeholders/Actors 9 Plant Layout & Design 10 Milk Processing 11 1. Collection 11 2. Platform Tests 11 3. Receiving 12 4. Temporary Storage 12 5. Pasteurization 12 6. Storage 13 7. Packaging 13 8. Dispatch 13 Curd Manufacturing 14 Ice-Cream Making 14 Sambharam Making 14 Production Planning 15 Handling Peak Demand 15 Operating with Sluggish Demand 15 Concerns & Issues 16 Recent Initiatives 17 Key Learning & Recommendations 17 References 18 Appendix 19 Acknowledgement “Interdependence is a higher value than Independence” One of the most pleasant parts of writing a report is the opportunity to thank those who have contributed to it. This project report is a synergistic product of many minds. We are grateful to Indian Institute of Management Kozhikode for providing us an opportunity to prepare a project report under the operations management course of PGDM programme. First and foremost, we would like to thank the entire staff and management of MILMA for extending their support. We like to specifically thank Mr. Joju, Personnel Manager and Mr. Shaji Mon, Production & Maintenance Manager...
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...the mixing of standardized milk with the activity of a symbiotic blend of Streptoccoccus thermophilus and Lactobacillus delbruekii subsp.Bulgaris (LB) cultures. Usually, the making of yoghurt involved the pretreatment of milk follow by the homogenization, heat treatment, cooling to incubation temperature, inoculation with starter, fermentation , cooling, post fermentation treatment, chilling and lastly packaging for commercial yogurt production. In this experiment, the making of yoghurt followed the batch process. The 1000ml of UHT milk is mixed with some milk powder to increase the content of milk solid non fat in the milk in order to improve the texture with the help of protein functionality. The equipment used for mixing is sterilized so that the contamination of products with phage and spoilage microbes is reduced to minimum. The mixture of milk is then double boil in boiling water to provide a sterile environment for the starter culture to grow while denature whey protein to from a stable gel that disallow the occurrence of syneresis. The heating of the milk is also done to break down the milk constituents to provide nutrients and reducing condition for the starter culture. One of the constituent is Sulphydral compounds which are the nutrients and reducing condition for this starter culture. In addition, heating process also remove air from the medium to aid the anaerobic process that is going to occur during fermentation. When the heated milk reach the desire temperature...
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...write the letter in the blank. __b_ 1. What is the protein that is most common to cow’s milk? a. Lactose b. Casein c. Amino acids d. Serum e. Curds __d__ 2. What is the major carbohydrate in milk? a. Lactase b. Monosaccharide c. Sucrose d. Lactose e. Casein __a__ 3. For individuals aged 9-13 years old, what is the Recommended Dietary Allowance (RDA) for Calcium? a. 1300mg b. 200mg c. 1000mg d. 700mg e. There is no RDA value for Calcium __b__4. The process of heating liquids to destroy disease-producing bacteria as well as yeaats, molds, viruses, and less harmful bacteria is a. Homogenization b. Pasteurization c. Chemical synthesis d. Chemical hydrolysis e. Separation __a__5. What process is used to decrease the size of the fat globules in milk so that there is no separation of the fat from the milk serum? a. Homogenization b. Pasteurization c. Chemical synthesis d. Chemical hydrolysis e. Separation __d__6. The main milk lipids a. Are called triglycerides. b. Have a glycerol backbone. c. Have up to three fatty acids d. All of the above are true e. None of the above are true __e__7. Which type of milk contains about 4% milk fat and about 8% milk solids? a. Dry Milk b. 1% milk c. 2% milk d. Skim milk e. Whole milk __a__8. Which process which clusters and clumps fat globules leads to the development of a continuous internal...
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...the saying "Drink your milk to have strong bones" but what if that weren't the case. What if all that we've been told wasn't nessicarly the truth. Next time you take a sip of the moo juice really think about what you are digesting. Cow's milk gets put through many rigorous things before it hits the shelfs and makes it's way into your fridge. Drinking cow's milk can lead to harmful and dangerous side effects. In order to produce milk the cows are fed antibiotics and steroids. These are needed to fight out diseases that the cow might get. Many cows get mastitis, which is an infection of the udder. In order to treat this infections cows are given certain antibiotics that are made for cows use only. However, the antibiotics make their way into their milk and contaminate it. Most of the time the antibiotic isn't caught until it's too late and sent to the collection facility contaminating the whole batch. Canada has found that a constant low-level exposure to antibiotics leads to allergies in some individuals. (Butler). The steroids that cows are given are to boost milk growth and volume. These steroids are still completely unknown on what they do to the human body. Some say that they can be linked to cancers. (Cohan). Another thing that factors in to the pre-paturazation is pregnant cows. "According to Dr. Frank Oski, former head of pediatrics at John Hopkins University and author of Don’t Drink Your Milk, 80 percent of lactating cows are pregnant. The milk from these cows is enriched...
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