ADHIYAMAAN COLLEGE OF ENGINEERING

(AUTONOMOUS)
DEPARTMENT OF MECHANICAL ENGINEERING

A Presentation On In-plant Training

Undergone at

The Dharmapuri District Co-operative Milk Producers Union Ltd, Krishnagiri

Presented By

V Yogesh
(AC16UME200)
COMPANY PROFILE:

Aavin is the trademark of Tamil Nadu Co-operative Milk Producers'

Federation Limited, a Tamil Nadu-based milk producer's union. Aavin
procures milk, processes it and sells milk and milk products to
consumers.

The Dairy Development Department was established in Tamil Nadu in

the year 1958 to oversee and regulate milk production and commercial
distribution in the state.

WOODGROVE 2
BANK
ABOUT THE COMPANY
AAVIN

Type Cooperative
Genre Milk and milk products
Predecessor Tamil Nadu Dairy Development
Corporation Limited
Founded 1958 (Tamilnadu, India)
Headquarters Tamilnadu
Revenue ₹8,843 crore (US$1.3 billion) (2018-19)
Owner Government of Tamilnadu
Parent Department of Animal Husbandry,
Dairying and Fishers (Tamil Nadu)
Website http://www.aavinmilk.com/

WOODGROVE 3
BANK
BRANCHES:
DISTRICT UNIONS OF FEDERATION
There are 17 District Co-operative Milk Producers’ Unions functioning in Tamil Nadu,
covering 30 Districts. They are
1 Kancheepuram-Tiruvallur
2 Villupuram
3 Vellore
4 Dharmapuri
5 Salem
6 Erode
7 Coimbatore
8 Nilgiris
9 Madurai
10 Dindigul
11 Trichy
12 Thanjavur
13 Pudukkottai
14 Sivagangai
15 Virudhunagar
16 Tirunelveli
17 Kanyakumari WOODGROVE 4
BANK
PRODUCTS PRODUCED AAVIN KRISHNAGIRI:

Pasteurized toned Milk (or) Standardized Milk

Full Cream Milk or Double Toned Milk
Ghee
Skimmed Milk Powder
Ice –Cream (Kulfi)
Butter
Curd
Butter Milk

WOODGROVE 5
BANK
 PROCESS FLOW CHART

Sample for lab Weighing Chilling (40˚C)

Raw milk Plenture test

Regeneration 1
Stored in silo Standardisation Pasteurisation Homogenize (10˚- 80˚)

Regeneration 2
Holding Store in 4˚C
(80˚- 10˚)

WOODGROVE 6
BANK
MILK RECEPTION:

The manufacturing process starts from milk reception. The

procurement section duty ends with this reception after it is
carried out by process and maintain department. The milk
reception has sufficient facilities for parking the vans and
tracks for collection ˚of milk carried in to the factory. In the
reception the milk received by the canisters from village
societies and tankers from BMC’s or other unions.

WOODGROVE 7
BANK
PHOTO OF MILK RECEPTION

WOODGROVE 8
BANK
PLENTURE:
In this process the equipment used for finding curdling of milk is called as
plenture. It helps to detecting the curdling and reduces the spoilage of milk.
It is the preliminary test done by the experienced staffs only.

SAMPLE FOR LAB TEST:

After plenturing, sample can be taken for testing the fat percentage and
other testing. The test is done by quality control department.

WEIGHING:
The milk weight calculated in the modern weighing machine. The weight
is calculated in kilo grams and it is converted to liters.

WOODGROVE 9
BANK
CHILLING:
The first step in processing of milk is chilling. Chilling of raw milk is to
increase life to the milk and to check the growth of micro organism
present in the milk and arrest further determination in quality to raw milk.
The freshly downed raw milk has been chilled to 4˚C and temperature
until the milk processed.

STORED IN SILO:
After finishing of chilling process the milk is stored in large size silo
which has a capacity of 66,000 liters. This function helps to balance the
fat contents. The temperature is maintained as 5˚C and below

WOODGROVE 10
BANK
STANDARDIZATION:
The next important step in processing is standardization of milk refuse to the
quality adjustment that is raising or decreasing of fats or solid non-fat
percentage of milk to desired level. The societies have to confirm to the legal
and other requirement prescribed in this regard. This standardization makes
aavin milk as high quality milk and creates demand among the people.

PASTEURIZATION:
Demonstrates that healing wine to kill the micro organisms and helps in
preservation. The application of this process gives rise to the term
pasteurization.

WOODGROVE 11
BANK
HOMOGENIZATION:
It means fat globules in the milk are subdivided into small particles of
uniform size after which the supply is done. The fat cannot be separated
from the homogenized milk.

REGENERATION – 1:
It is the main function in every milk processing unit. It just process of
milk protecting from spoilage and increasing its expiry time as more than
one day. It usually followed in every home. In this process the milk’s
temperature increased from 10˚C to 80˚C. The regeneration machine has
four stages. The stage wise temperature given as below,
1st stage - 10˚C
2nd stage - 50˚C
3rd stage – 60˚C
4th stage - 80˚C
WOODGROVE 12
BANK
HOLDING:
After finishing the regeneration 1st process the milk hold in
holding tubes. These are steel tubes designed as zing-sang method
for milk getting same heat. After the holding is end the milk sent to
next level.
REGENERATION – 2:
This is the process just opposite to regeneration -1. In the
second regeneration process milk’s temperature can decrease from
80˚C to 10˚C. It is the last stage in the processing.

WOODGROVE 13
BANK
FINAL STORAGE:
Krishnagiri aavin’s main dairy have 6 storage silos. After finishing of all
the above processes, the milk is stored in the silos for pre-packing. At
the time of storage the milk’s temperature maintained as 4˚C. The silo
has the capacity of 6000liters.

WOODGROVE 14
BANK
PRE-PACKING SECTION:
It is the final stage in the production of milk. Pre-packing section has
one manager and assistant staff for operating the function. The pre-packing
section depends on both manual and machinery works. In this section milk
and curd are packed. The milk is taken from storage silos through pipes and
it is sent to the pre-packing machine and the milk is packed in poly ethylene
packets. There are 13 milk packing machines and 1 curd packing machine in
the pre-packing section. This machine prints the date of manufacturing and it
has the UV light on the top of its head. This light helps to kill the bacteria in
the packing cover.
The pre-packing function starts from rinsing of grade (tray). The
rinsing function is done by automatic machine with water and sodium
hydracids powder. After rinsing the grade moved from the rinsing machine
to packing machine. The women workers arrange the milk packets in the
trays. Each grade has 12 liters capacity. At last the grades will be sent to the
cooling chambers for storing with minimum ˚C
WOODGROVE 15
BANK
PRE PACK SECTION

WOODGROVE 16
BANK
THE IMPORTANT MACHINERIES USED ARE:

SYLO: Milk storing Device

CREAM SEPERATOR: Separates cream from milk.
PASTEURIZER : in which pasteurization process is carried out.
HOMOGENIZER: In which fat particles are broke down to fine
particles.
CONVEYOR BELTS: to transmit the products
VESSEL CLEANERS: to clean the vessles
PRE PACKING MACHINE : To pack the milk
SEALING MACHINE
MILK POWDER MANUFACTURING MACHINES etc

WOODGROVE 17
BANK
THE VERY IMPORTANT SECTIONS IN A
DIARY ARE:

1.BOILER SECTION
2.REFRIGERATION SECTION

WOODGROVE 18
BANK
BOILER:
A boiler is a closed vessel in which fluid (generally water) is
heated. The fluid does not necessarily boil. The heated or
vaporized fluid exits the boiler for use in various processes or
heating applications including water heating, central
heating, boiler-based power generation, cooking, and sanitation.

WOODGROVE 19
BANK
REFRIGERATION:

Refrigeration is a process of removing heat from a low-

temperature reservoir and transferring it to a high-temperature
reservoir. The work of heat transfer is traditionally driven
by mechanical means, but can also be driven by
heat, magnetism, electricity, laser, or other means. Refrigeration
has many applications, including, but not limited to:
household refrigerators, industrial freezers, cryogenics, and air
conditioning. Heat pumps may use the heat output of the
refrigeration process, and also may be designed to be reversible,
but are otherwise similar to air conditioning units.

WOODGROVE 20
BANK
Both the boilers and refrigeration section plays a vital role
in the functioning of the Dairy
The boiler provides the required heat for the Dairy for the
manufacturing of Ghee and other milk products
The refrigeration system provides the cooling for storage ,
and other purposes

WOODGROVE 21
BANK
MY ROLE AS INTERNEE

Before attending implant training I had no idea about how an industry

functions. I learned how to adjust myself in the work environment ,
how to deal with people at work from boss to employees. It was a good
quality experience; necessary kind of experience as it helped me to
realize what are needs to be faced in future. Also I got an opportunity
to evaluate myself under these stressful conditions.

WOODGROVE 22
BANK
WOODGROVE 23
BANK