MOTHERDAIRY PROM

COMPANY PROFILE

INTRODUCTION

Mother Dairy was set up in 1974 under the Operation Flood Programme. A wholly owned

company of the National Dairy Development Board (NDDB). Mother Dairy manufactures,

markets & sells milk and milk products under the Mother Dairy brand (Milk, Cultured

Products, Ice Creams, Paneer and Ghee), Dhara range of edible oils, Safal range of fresh Fruit

& vegetables, Frozen Vegetables, Processed Fruit & Vegetable Products, Fruit Pulps &

Concentrates in bulk aseptic packaging and fruit juices at a national level through its sales

and distribution networks for marketing food items.

Mother Dairy sources significant part of its requirement of liquid milk from dairy

cooperatives. Similarly, Mother Dairy sources fruits and vegetables from farmers / growers

associations. Mother Dairy also contributes to the cause of oilseeds grower cooperatives that

manufacture/ pack the Dhara range of edible oils by undertaking to nationally market all

Dhara products. It is Mother Dairy’s constant endeavour to ensure that milk producers and

farmers regularly and continually receive market prices by offering quality milk, milk

products and other food products to consumers at competitive prices and uphold institutional

structures that empower milk producers and farmers through processes that are equitable.

At Mother Dairy, processing of milk is controlled by process automation whereby state-of-

the-art microprocessor technology is adopted to integrate and completely automate all

functions of the milk processing areas to ensure high product quality/ reliability and safety.

Mother Dairy is an ISO 9001:2008 (QMS), ISO 22000:2005 (FSMS) and ISO 14001:2004

(EMS) certified organization. Mother Dairy has Certificate of Approval from Export

Inspection Council of India also. Moreover, its Quality Assurance Laboratory is certified by

National Accreditation Board for Testing and Calibration Laboratory (NABL)-Department of

Science and Technology, Government of India.

Mother Dairy markets approximately 3.2 million litres of milk daily in the markets of Delhi,

Mumbai, Saurashtra and Hyderabad. Mother Dairy milk has a market share of 66% in the

branded sector in Delhi where it sells 2.5 million litres of milk daily and undertakes its

marketing operations through around 1400 retail outlets and over 1000 exclusive outlets of

Mother Dairy.

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The company derives significant competitive advantage from its unique distribution network

of bulk vending milk booths, retail outlets and mobile units. Mother Dairy ice creams

launched in the year 1995 have shown continuous growth over the years and today boasts of

approximately 62% market share in Delhi and NCR. Mother Dairy also manufactures and

markets a wide range of dairy products that include Butter, Mishti Doi, Paneer, Dahi, Ghee,

Cheese, UHT Milk, Probiotic Products, Lassi & Flavoured Milk and most of these products

are available across the country.

Safal is the market leader in the organized fruit & vegetable retail business in Delhi NCR

where it sells an average of 300 MT/day through a network of 350+ exclusive retail outlets

under brand name Safal/ Safal Pure Veg, supported by a state-of-the-art large and

ultramodern Central Distribution Facility located in Delhi with an annual capacity to handle

and process 2,00,000 MT of fresh fruits and vegetables. Safal today operates the largest

number of F&V Stores in Delhi NCR and has further expansion plans in place. Retail Outlets

are also present in Bangalore under the brand name Safal Daily Fresh.

Safal has a prominent presence in Export market spread across 40 countries viz., USA,

Europe, Russia, Middle East, Asia and Africa and exports Fresh Fruits & Vegetables (Grapes,

Banana, Gherkin, Onion, etc.), Fruit Pulp & Concentrate, Frozen Fruits & Vegetables, etc. A

state-of-the-art fruit processing plant of fruit handling capacity of 15,000 MT annually, setup

in 1996 at Mumbai supplies quality products in the international market. With increasing

demand another state-of-the-art fruit processing plant has been set up at Bangalore with fruit

handling capacity of around 50,000 MT annually.

The Dhara range of edible oils is marketed by Mother dairy. Today it is one of the leading

brand of edible oils and is available across the country in over 2, 00,000 outlets. The brand is

known for its PURITY and focuses on the indigenous oil. The brand is currently available in

the following variants: Refined Vegetable Oil , Refined Soybean Oil, Refined Sunflower Oil,

Refined Rice Bran Oil, Kachi Ghani Mustard Oil and Filtered Groundnut Oil.

Mother Dairy has over the past 3 decades, harnessed the power of farmer cooperatives to

deliver a range of delicious products and bring a sMother Dairy has over the past 3 decades,

harnessed the power of farmer cooperatives to deliver a range of delicious products and bring

a smile on your face.mile on your face.

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MOTHERDAIRY PROM

VISION AND MISSION

Vision: Provide quality food and beverages to consumers at affordable prices while ensuring

fair returns to the producers.

Mission: Mother Dairy’s heritage is intrinsically linked to the cooperative movement in India.

With determination & pride we will continue to serve our farmers, rural India & our

consumers. Our values reflect who we are & what we firmly believe in.

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MOTHERDAIRY PROM

PRODUCTS OF MOTHER DAIRY

Milk Ice cream

Edible oils Juices, Energy Drinks, Fruit Beverages

Processed Food Grocery

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Frozen

Fruits Vegetables

Dairy products

Dahi Lassi

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PLANTS AT MOTHER DAIRY

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PLANT LOCATION

MEANING AND DEFINITION

 Plant location may be understood as the function of determining where the plant should be

located for maximum operating economy and effectiveness. The selection of a place for

locating a plant is one of the problems, perhaps the most important, which is faced by an

entrepreneur while launching a new enterprise. A selection on pure economic considerations

will ensure an easy and regular supply of raw materials, labour force, efficient plant layout,

proper utilization of production capacity and reduced cost of production. An ideal location

may not, by itself, guarantee success; but it certainly contributes to the smooth and efficient

working of an organization. A bad location, on the other hand, is a severe handicap for any

enterprise and it finally bankrupts it. It is, therefore, very essential that utmost care should be

exercised in the initial stages to select a proper place.

NEED FOR SELECTION OF LOCATION

The need for the selection of the location may arise under any of the following conditions:

When the business is newly started;

The existing business unit has outgrown its original facilities and expansion is not

possible; hence a new location has to be found;

The volume of business or the extent of market necessitates the establishment of

branches;

A lease expires and the landlord does not renew the lease; and

Other social or economic reasons; for instance, inadequate labor supply, shifting of

the market etc.

FACTORS AFFECTING LOCATION

Raw materials availability

The source of raw materials is one of the most important factors influencing the selection of a

plant site. This is particularly true for the sulphuric acid plant because large volumes of sulfur

are consumed in the process which will result in the reduction of the transportation and

storage charges. Attention should be given to the purchased price of the raw materials,

distance from the source of supply, freight and transportation expenses, availability and

reliability of supply, purity of raw materials and storage requirements.

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Location

The location of markets or intermediate distribution centres affects the cost of product

distribution and time required for shipping. Proximity to the major markets is an important

consideration in the selection of the plant site, because the buyer usually finds advantageous

to purchase from near-by sources. In case of sulphuric acid plant, the major consumers are

fertilizer industries and hence the plant should be erected in close proximity to those units.

Availability of suitable land

The characteristics of the land at the proposed plant site should be examined carefully. The

topography of the tract of land structure must be considered, since either or both may have a

pronounced effect on the construction costs. The cost of the land is important, as well as local

building costs and living conditions. Future changes may make it desirable or necessary to

expand the plant facilities. The land should be ideally flat, well drained and have load-bearing

characteristics. A full site evaluation should be made to determine the need for piling or other

special foundations.

Transport

The transport of materials and products to and from plant will be an overriding consideration

in site selection. If practicable, a site should be selected so that it is close to at least two major

forms of transport: road, rail, waterway or a seaport. Road transport is being increasingly

used, and is suitable for local distribution from a central warehouse. Rail transport will be

cheaper for the long-distance transport. If possible the plant site should have access to all

three types of transportation. There is usually need for convenient rail and air transportation

facilities between the plant and the main company head quarters, and the effective

transportation facilities for the plant personnel are necessary.

Availability of labours

Labours will be needed for construction of the plant and its operation. Skilled construction

workers will usually be brought in from outside the site, but there should be an adequate pool

of unskilled labours available locally; and labours suitable for training to operate the plant.

Skilled tradesmen will be needed for plant maintenance. Local trade union customs and

restrictive practices will have to be considered when assessing the availability and suitability

of the labours for recruitment and training.

Availability of utilities

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The word “utilities” is generally used for the ancillary services needed in the operation of any

production process. These services will normally be supplied from a central facility and

includes Water, Fuel and Electricity which are briefly described as follows:

1. Water

The water is required for large industrial as well as general purposes, starting with water

for cooling, washing, steam generation and as a raw material in the production of

sulphuric acid. The plant therefore must be located where a dependable water supply is

available namely lakes, rivers, wells, seas. If the water supply shows seasonal

fluctuations, it’s desirable to construct a reservoir or to drill several standby wells. The

temperature, mineral content, slit and sand content, bacteriological content, and cost for

supply and purification treatment must also be considered when choosing a water supply.

Demineralised water, from which all the minerals have been removed is used where pure

water is needed for the process use, in boiler feed. Natural and forced draft cooling towers

are generally used to provide the cooling water required on site.

2. Electricity

Power and steam requirements are high in most industrial plants and fuel is ordinarily

required to supply these utilities. Power, fuel and steam are required for running the

various equipments like generators, motors, turbines, plant lightings and general use and

thus be considered as one major factor is choice of plant site.

Environmental impact and effluent disposal

Facilities must be provided for the effective disposal of the effluent without any public

nuisance. In choosing a plant site, the permissible tolerance levels for various effluents

should be considered and attention should be given to potential requirements for

additional waste treatment facilities. As all industrial processes produce waste products,

full consideration must be given to the difficulties and coat of their disposal. The disposal

of toxic and harmful effluents will be covered by local regulations, and the appropriate

authorities must be consulted during the initial site survey to determine the standards that

must be met.

Local community considerations

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The proposed plant must fit in with and be acceptable to the local community. Full

consideration must be given to the safe location of the plant so that it does not impose a

significant additional risk to the community.

Climate

Adverse climatic conditions at site will increase costs. Extremes of low temperatures will

require the provision of additional insulation and special heating for equipment and

piping. Similarly, excessive humidity and hot temperatures pose serious problems and

must be considered for selecting a site for the plant. Stronger structures will be needed at

locations subject to high wind loads or earthquakes.

Political and strategic considerations

Capital grants, tax concessions, and other inducements are often given by governments to

direct new investment to preferred locations such as areas of high unemployment. The

availability of such grants can be the overriding consideration in site selection.

Taxation and legal restrictions:

State and local tax rates on property income, unemployment insurance, and similar items

vary from one location to another. Similarly, local regulations on zoning, building codes,

nuisance aspects and others facilities can have a major influence on the final choice of the

plant site.

SELECTION OF THE LOCATION FOR MOTHER DAIRY

The main objective of the selection of the Mother dairy location is to receive the raw

and excess milk from farmers and unions. So that all the excess milk can be processed

and used for the all other purposes.

As this site is situated in Ahmedabad and Gandhinagar Highway it has access to rail

road and air as well. As one of the objective is to export the excess milk to other

countries.

As any industry will require water and electricity for the efficient functioning of the

industry, Mother Dairy has its own recourses of water supply as well as electricity

supply.

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MOTHERDAIRY PROM

PLANT LAYOUT

MEANING AND DEFINITION

 Plant layout refers to the arrangement of physical facilities such as machines, equipment,

tools, furniture etc. in such a manner so as to have quickest flow of material at the lowest cost

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and with the least amount of handling in processing the product from the receipt of raw

material to the delivery of the final product.

OBJECTIVES OF GOOD PLANT LAYOUT

A well designed plant layout is one that can be beneficial in achieving the following

objectives:

Proper and efficient utilization of available floor space

Transportation of work from one point to another point without any delay

Proper utilization of production capacity.

Reduce material handling costs.

Utilize labor efficiently

Reduce accidents

Provide for volume and product flexibility

Provide ease of supervision and control

Provide for employee safety and health

Allow easy maintenance of machines and plant.

Improve productivity

 

TYPES OF LAYOUT

There are mainly four types of plant layout:

Product or line layout

Process or functional layout

Combined or group layout

Fixed position or location layout

(1) PRODUCT OR LINE LAYOUT

In this type of layout the machines and equipment are arranged in one line depending upon

the sequence of operations required for the product. It is also called as line layout. The

material moves to another machine sequentially without any backtracking or deviation i.e. the

output of one machine becomes input of the next machine. It requires a very little material

handling. It is used for mass production of standardized products. 

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ADVANTAGES OF PRODUCT LAYOUT

Low cost of material handling, due to straight and short route and absence of

backtracking

Smooth and continuous operations

Continuous flow of work

Less inventory and work in progress

Optimum use of floor space

Simple and effective inspection of work and simplified production control

Lower manufacturing cost per unit

DISADVANTAGES OF PRODUCT LAYOUT

Higher initial capital investment in special purpose machine (SPM)

High overhead charges

Breakdown of one machine will disturb the production process.

Lesser flexibility of physical resources.

(2) PROCESS LAYOUT

In this type of layout the machines of a similar type are arranged together at one place. This

type of layout is used for batch production. It is preferred when the product is not

standardized and the quantity produced is very small. 

ADVANTAGES OF PROCESS LAYOUT

Lower initial capital investment is required.

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There is high degree of machine utilization, as a machine is not blocked for a single

product.

Overhead costs are relatively low

Breakdown of one machine does not disturb the production process.

Supervision can be more effective and specialized.

Greater flexibility of resources.

DISADVANTAGES OF PROCESS LAYOUT

Material handling costs are high due to backtracking

More skilled labor is required resulting in higher cost.

Work in progress inventory is high needing greater storage space

More frequent inspection is needed which results in costly supervision

 

(3) COMBINED LAYOUT

A combination of process & product layout is known as combined layout.

Manufacturing concerns where several products are produced in repeated numbers

with no likelihood of continuous production, combined layout is followed

 

(4) FIXED POSITION OR LOCATION LAYOUT

Fixed position layout involves the movement of manpower and machines to the product

which remainsstationary. The movement of men and machines is advisable as the cost of

moving them would be lesser. This type of layout is preferred where the size of the job is

bulky and heavy. Example of such type of layout islocomotives, ships, boilers, generators,

wagon building, aircraft manufacturing, etc. 

ADVANTAGES OF FIXED POSITION LAYOUT

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Investment on layout is very small.

Layout is flexible as change in job design and operation sequence can be

easily incorporated.

Adjustments can be made to meet shortage of materials or absence of workers by

changing thesequence of operations.

DISADVANTAGES OF FIXED POSITION LAYOUT

As the production period being very long so the capital investment is very high.

Very large space is required for storage of material and equipment near the product.

As several operations are often carried out simultaneously so there is possibility of

confusion and conflicts among different workgroups.

 

PLANT LAY OUT OF MOTHER DAIRY

In mother dairy there are six plants of six products located in the same location. Plant layout

of mother dairy is Product Lay out, as all the products are manufactured in different cells.

The all six products have different assembly lines. Starting from Raw material to packaging

of product the entire production process is fully automated with art of state machinery

imported from Italy, Sweden, and China. So it has its own advantages and disadvantages.

ADVANTAGES

Low cost of material handling, due to straight and short route and absence of

backtracking

Smooth and continuous operations

Continuous flow of work

Less inventory and work in progress

Optimum use of floor space

Simple and effective inspection of work and simplified production control

Lower manufacturing cost per unit

DISADVANTAGES

Higher initial capital investment in special purpose machine (SPM)

High overhead charges

Breakdown of one machine will disturb the production process.

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Lesser flexibility of physical resources.

 

PROCESSING OF ICE-CREAM AND TETRAPACKED MILK

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Selection of Ingredients

Toned Milk

  SMP

When Protein Concentrate

Sugar

Figuring the mix

Fat

Protein

Stabilizer

 Sugar

Making the mix

mix transfer pump

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Duplex Filter

Homogenization of mix

I stage 1500PSI

II stage 500PSI

Mix Heater

Inlet temp. 65 – 70C

Outlet temp. 85 ± 5C

Holding tube

25 sec.

Chiller 

Inlet temp. 85+-5C, outlet temp. <9C.

Ageing

At < 9C for 4 to 6 hours.

Flavor tank

Continuous Freezer

At -4 to -5C.

Fruit Feeder machine

Packaging & Storage( at -25 to -5C)

(1) ICE-CREAM

FLOW CHART OF ICE CREAM

High fat from milk process

The process of ice cream starts with converting raw milk into a high fat milk. Raw milk is a

milk which is directly collected from farmers and is supplied to mother dairy. High fat milk is

a milk which is considered as mandatory for producing a better quality of ice cream and if

high fat milk is not maintained than it would affect the quality of ice cream and even its

taste.

Storage in a cream storage tank

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The high fat milk is stored in a cream storage tank which has a temperature of less than or

equal to 10° c.If the temperature is not maintained than it would affect the milk which would

results in less fat and even it would be no as per the quality required.

Pre-heating

After it is being stored in a tank then it has to be pre heated before doing any further activity

at a temperature of 60°-70° c which benefits in destroying bacteria to a great extent. As the

bacteria should be destroyed, because if it is not destroyed then it would result in health of

consumers and even it would spoil the reputation of the company.

Selection of ingredients as per formulation

Now, as the milk is heated for ice cream then all types of ingredients are being selected which

proves to be a necessary for making an flavoured ice creams. All ingredients are selected

after they are being assured by its quality, all the ingredients are different for their different

flavours. All procedure of adding ingredients is done computerized.

Mixing of ingredients

The necessary ingredients are collected, and then as per the flavours of ice cream ingredients

are being mixed. Such ingredients are mixed and flavour is maintained. Ingredients are most

important for making any product because due to that only flavours are generated and is

being liked by consumers.

Balance Tank

This is a smaller open top tank of un-sterile product that keeps the system full of product at

all times. If the level in this tank drops, more product is piped in to keep the level up. Now as

the ingredients are mixed they are kept in a balanced tank in which minimum units are to be

there in a tank.

Filtration through Duplex filter

The mix is then filtered using a duplex filter in order to make the mix completely freeof

extraneous matter and give the mix a smooth consistency.

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Homogenization

Homogenization of the ice cream mix is essential. The main purpose of homogenization is to

make a permanent and uniform suspension of fat by reducingthe size of the fat globules to a

very small diameter, preferably not more than 2 microns. Advantages of homogenization are-

It prevents fat separation during ageing

Produces more uniform ice cream with a smoother texture

Improves whipping ability

Decrease the risk of churning occurring in the freezer and

Leads to the use of slightly less stabilizer Here a pressure of 1500 psi at first stage and

500 psi at second stage is applied.

Pasteurization (Heating: min. 80°c/25 sec. ,cooling<=10° c)

Proper pasteurization destroys all pathogenic or disease producing bacteria, there by

safeguarding the health of the consumer. The advantages of pasteurization are:

It renders the mix completely free of pathogenic bacteria

It dissolves and helps to blend the ingredients of the mix

It improves flavour 

It improves keeping quality

It produces a more uniform product

Chilling (min. 5 hr at<=10° c)

The mix is then chilled to about 7°c to facilitate ageing and after which it is pumped over to

ageing vat.

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Aging the mix 

After cooling the mix the mix is pumped to ageing tanks and it should held in ageing tanks

until used. Ageing refers to holding the mix at a low temperature for a definite time before

freezing. Ageing produces the following results.

It improves the body and texture of ice cream

Improves whipping capacity of the mix

Increased maximum overrun

Increases melting resistance

The purpose of this step is to allow hydrocolloids to swell, the casein to become hydrated, the

viscosity to increase, the texture to become finer, to increase the resistance to melting, the

whip ability to improve, fats to crystallize out and aroma to develop uniformity throughout.

Air Incorporation and Freezing 

Freezing of the mix is one of the most important operations in the making of ice cream. The

freezing process may be divided into two parts.

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The mix is quickly frozen in the freezer while being agitated to incorporate air in such

a way as to produce and control formation of small ice crystals so necessary to give

smoothens in body and texture and

When ice cream is partially frozen, it is drawn from the freezer into packages and

quickly transferred to cold storage rooms where the freezing and hardening process is

completed without agitation. Fast freezing is necessary to obtain the desired small

crystals which means that efficient scraping off, large temperature differences, high

rpm and high heat transfer coefficients are required. The mix enters the freezer at a

temperature of just above 0 C after the amount of air necessary for the required over

run has been added. The exits temperatures are-3.5C to -7C depending on the required

consistency of the ice cream, which in turn depends on the subsequent requirements.

Addition of Fruits, Nuts, Ripple through Freezer

After freezing there is input of some fruits and nuts to have a better taste. Even those fruits

and nut which are being added are assured by the quality. To have a better taste and to have a

better look of an ice cream than the ordinary ice cream, nuts are added.

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(2) APS/UHT

The process of APS involves various steps which starts with pasteurization and ends with

dispatch to intended location.

FLOWCHART OF APS

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Pasteurization

The process of Tetrapacking which is known as Asceptic Packaging Station (APS) or Ultra

High Treatment (UHT) starts with pasteurization of milk. Generally, the milk is heated at 75°

c to 78° c. This temperature is used because all the pathogenic bacteria get killed at this

temperature only. If the milk is heated at a higher temperature than this, the necessary

nutrients contained in the milk get destroyed. Aftrer this, the milk is immediately cooled

down at 2° c to 3° c. Hence, here the pasteurization process gets completed which prevents

milk free from contamination. This pasteurized milk has a self life of 2 to 3 days. In UHT, the

milk is heated at a very high temperature to extend its self life to 90 to 180 days.

Quality assurance

The quality assurance is done by checking samples of the prepared product at every stage of

production. It is done by the experts in their in house laboratory. If the sample is found to be

appropriate, it is sent for storage. If it is not upto the mark, Step 1 is repeated.

Storage

Storage is done in silos which has temperature less than or equal to 10°c. The silos are big

containers each having capacity 1.50 lakh litre. Next, it is either sent for quality assurance or

other optional steps are followed.

Pre heating

This stage is optional. The aim is to make total quality management. As storage process may

acquire unwanted contamination in milk, pre heating is required to make it pure and safe. By

doing so, quality is maintained.

Addition of ingredients

The pasteurization of milk in UHT removes essential nutrients from milk. So to make milk

healthy, additional ingredients like vitamins are added.

Pasteurization

This is optional. If after addition of ingredients, the milk still contains contamination then it is

pasteurized again. After this, it is cooled and stored in silos at less than or equal to 10°c.

Quality assurance

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The quality assurance is done by checking samples of the prepared product at every stage of

production. It is done by the experts in their in house laboratory. If the sample is found to be

appropriate, it is sent for UHT Processing. If the quality is not as required then step 3 is

repeated.

Tetra packing

It is a process of packing milk in a container made of several layers. It is so made so that the

milk can be stored at room temperature for longer period of upto 180 days.

Quality assurance

Again the quality of the packed milk is checked. If found to be as required, then it is sent for

tray packing.

Tray packing

In this step, the carton containing 12 tetra packs is prepared. It is also fully automated

process. If any carton is found torn or not sealed properly, a supervisor present opens it and

sends it for tray packing once again. The quality at this stage is also checked.

Srink wrapping

In this step, the cartons containing tetra packs are sealed all around with thin plastic. This

makes it free from any type of leakage or other possible problems. It is also done because

such cartons are exported also. Hence, quality is assured. This is automated as well but

supervisors are there to monitor the process. After this, quality assurance is done again.

Storage at room temperature

After the above steps are completed and quality is found to be upto the mark, the cartons are

stored at room temperature. At this stage also, quality is checked.

Dispatch

The final step of APS is dispatching the cartons to the desired locations by using vehicles

which are on contact basis.

 

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CIP

PROCESS OF CIP

Circulation of Cold water (soft)

Circulation of lye solution, 30min.

Circulation of hot water, 10min

Circulation of acid solution, 20 min

Circulation of hot water, 10 min.

Circulation of cold water.

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CRITICAL ANALYSIS

Strength

Mother Dairy does not have to depend on Municipal Corporation or any other

Government body for the requirements of water and electricity as it has its own unit

for the production of electricity. So there are very rare chances of shutdown.

Mother Dairy has strategically selected location for its unit. As its products are

perishable in nature so it needs very fast transportation services. It is located on

Ahmadabad ,Gandhinagar Highway so all the transportation facilities like Rail, Road

and Air are easily accessible to it.

UHT tetra packs are the most important product in their product line. Lassi, Butter

milk, Flavoured milk, Stamina drinks are packaged in tetra packs and exported to US,

U.K., and all south east countries. Only 3 to3.5 kms away from Ahmedabad airport.

All the processes of Mother Dairy are fully automated so it can maintain uniformity in

all its products and problems related to labour are very less.

The standards of quality control are high and it checks the quality at every stage of the

production process.

To maintain hygiene factor of the product the daily CIP process is conducted at

regular intervals. Even though it takes 4-5 hours of production time to clean each and

every machinery of the plant.

As it follows product layout so breakdown in any one assembly line will not affect the

production of other products.

In winter the average capacity of receiving raw milk is 30-35lakh litres per day. So

excess milk is used in production of milk powder that can be used in the production of

ice cream in the summer that is lean season of milk. By this way it utilises its

maximum capacity of the production plant.

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Weakness

In all the products of Mother Dairy it requires processed milk as raw material and so it

is processed in one part of the plant itself. So it is considered as heart of Mother

Dairy. And any disruptions at this part of the plant will shut down the entire

production of all products.

Higher initial capital investment in special purpose machine (SPM). Mother Dairy

has fully automated machinery so it has to invest a huge amount of Rs. 280crores in

plant and machineries.

Breakdown of the machinery at any one point of the overall production process will

disturb the whole process.

It takes too much time and money to make even a minor change in overall production

process.

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