report on dairy milk operation

MILKO – Drink well Live well

Report on

MINI DAIRYMilk Pasteurizing Unit

Submitted To

Mr. Muhammad Afaq Mazhar

Submitted By

Muhammad Adnan

Faisal Muhammad Ibrahim

Syed Imran Hussain

Anjum Siddiqui

Mirza Ali

Date of Submission

November 20, 2010

Institute of Business & Technology (BIZTEK) Operation Management


ACKNOWLEDGEMENT

Report of this nature requires a great deal of effort. We owe a debt of gratitude to those

people who aided us in the compilation of this report.

Firstly, we thank Almighty Allah for giving us the strength to compile this report. We

specially express our gratitude to our course facilitator Mr. Muhammad Afaq Mazhar for

giving us the opportunity and confidence to prepare such kind of report. Without his

support, valuable information and continuous guidance and direction, compilation of this

report would not have been possible.

The preparation of this report has been most informational and rewarding, it truly helped

us to know and realize the magnitude and importance of operations functions.

Sincerely,

Muhammad Adnan

Faisal Muhammad Ibrahim

Syed Imran Hussain

Anjum Siddiqui

Mirza Ali



EXECUTIVE SUMMARY ……………………………………………………….………….. 4

INTRODUCTION ……………………………………………………………………………. 5

PROJECT BRIEF ………………………………………………….…………………….….. 12

VISION STATEMENT …………………………………………….………………….…….. 14

MISSION STATEMENT……………………………………………………………………... 15

DESIGN OF GOODS ……………………………………………………………………….. 16

MANAGING QUALITY …………………………….……………………………………….. 18

PROCESS STRATEGY ……………………………………………………….……………. 21

LOCATION STRATEGY ……………………………………………….…………………… 25

LAYOUT STRATEGY ………………………………………………….…………………… 26

HR STRATEGY ………………………………………………………………….………….. 27

SUPPLY CHAIN …………………………………………………………………….………. 28

PROJECT ECONOMICS …………………………………………………………………… 30

REFERENCES …….…………………………….…………………………………………... 31



Executive Summary

Our group has chosen to work on Mini Dairy Pasteurizing Unit which is most important

category as Milk is the very basic need of daily life. We have studied and plan the entire

business operations and make a comprehensive report on starting a business on Mini

Dairy Pasteurizing Unit.

Pakistan is an agriculture country and our basic source of earning is agriculture food.

Pakistan is the fourth largest producer of milk in the world with an average of 34 billion

litres of milk produced according to various estimates in year 2009 but there still is a large

room for improvement which can be seen by a comparison with the US and other

countries. The livestock and agriculture market is untapped and is expected to grow an

additional 3 billion litres in the next few years at a growth rate faster than most sectors

and 30 percent by 2015.

The company is planned to establish a unit in sub-urban areas of any major city and we

have chosen surrounding areas of Karachi such as Port Qasim / Landhi as it will fulfill our

basic requirement of set up a dairy plant such as Road, Electricity, Water, Gas,

Telephone etc and would be very feasible to collect the Raw Milk in near sub-urban areas

i.e. Bhens Colony and other rural areas through Indus High way.

Milko is the brand name of our product and it will be packed in 250ml, 500ml and 1000ml

as per current need of the customers. It would be packaged Long Shelf Life Milk with the

process of Ultra High Temperature (UHT) which can give expiry life near about six (06)

months.

This project will cost us around 27.5 million and 50% will be Debt from bank. Machinery

will be imported from India as it has the most advanced technology in dairy sector

through their representative office in Karachi – Pakistan. As per our expectation Pay back

period is near about 2.77 years.



1. Introduction Milk is considered as one of the most nutritionally complete, natural liquid food. It is rich

in high quality protein, essential minerals, and vitamins that are beneficial for human

health. Along with all these essential nutrients, milk also contains a number of micro-

organisms. Most of these bacteria, present in milk are generally harmless. In fact, some

of them are beneficial for us in some way or the other. But several factors such as the

health of the animal, improper handling, pollutants from air and water etc. can

contaminate raw milk and make it potentially dangerous.

Milk is a valuable nutritious food that, if untreated, will spoil within a few days. However,

there are a number of preservation techniques that can be used at a small scale to

extend its shelf life by several days, weeks or months. Some of these processing

methods also produce foods that have different flavors and textures, which can increase

the value of the milk when these products are sold. This Technical Brief gives an

overview of the types of dairy processing that are possible at a small scale of operation

1.1 Milk Economy Overview

Pakistan is the world’s fourth largest milk producer with an annual milk production of 34

billion liters. The milk economy contributes an estimated 11 percent to Pakistan’s GDP

but most of it, around 97per cent, is informal. There has been a long awaited need for

initiating mega projects to bridge these gaps and to convert the 97% informal economy

into an organized one with a formal workforce.



Following are the figures of Pakistan milk producing capacity & its usage extracted from

the Tetra Pack’s site.

The annual milk production of 33.6 billion liters in Pakistan is shared between a 71%

share for the rural economy and a much smaller urban share of 29%. Only 4% of the total

production of milk is processed and marketed through formal channels. For the other

96%, a multi-layered distribution system of middlemen has evolved to supply milk.



Despite only a small percentage (4%) of milk being processed, the (UHT) market is

growing at a steady rate of 20% a year.

Only 0.52 Billion liters UHT and 0.05 Billion liters pasteurized milk is available in the country.

In urban areas 4.7 Billion liters milk is provide by Gawalas.

1.27 Billion liters processed milk is sold by the milk shops.

There is a potential of about 5.5 billion liters of milk sold in the urban areas, because in

urban areas people are more health and quality conscious and secondly the income level

of urban population is also good so this segment has potential for UHT and Pasteurized

milk.

1.2 Methods of Milk Processing

There are four main methods used to process milk that are suitable for small-scale

operation:



Cooling fresh milk to extend the shelf life by a day or two, or freezing it (also

making ice cream).

Heating milk to destroy both contaminating micro-organisms and naturally

occurring enzymes that change the flavour of milk.

Making the milk acidic to slow down or prevent the growth of spoilage bacteria or

food poisoning bacteria (this also changes the milk to a curd).

Reducing the amount of water in milk products to slow down or prevent the growth

of bacteria. This may be combined with adding sugar (to make milk confectionery)

or salt (in cheese or butter production), both of which also prevent bacteria from

growing.

1.2.1 Cooling

Cooling does not destroy bacteria or enzymes but it slows down their activity. Cooled raw

milk keeps its quality for a few days before it is processed. Milk products such as yoghurt,

cheese, butter and pasteurized milk are also cooled to ensure they have the required

shelf life for distribution to shops and retail storage. At the smallest (micro-) scale of

operation, a refrigerator set at 4-5oC can be used to cool milk, but most dairy processors

use a milk cooler (Figure 3) or cold store to cool milk in bulk before it is processed.

Finished products should be stored in a separate dispatch store at 4oC +/- 2oC, or for

frozen milk and ice cream, frozen in a freezer operating at below -18oC.

1.2.2 Heating

There are regulations in most countries that specify the time and temperature that milk

should be heated to pasteurize it. Most specify that milk should be heated to 63oC for 30

minutes higher temperatures and shorter times are used in larger commercial operations

but the equipment needed to do this is more expensive.



1.2.3 Acidifying

Acid is produced in milk by the growth of certain types of harmless bacteria called 'lactic

acid bacteria'. They are normally present in milk and are also used as starter cultures in

the production of yoghurt (Technical Brief: Soured milk and yoghurt). Lactic acid bacteria

convert milk sugar (lactose) into lactic acid, which increases the acidity of the milk and

prevents the growth of harmful bacteria. The removal of lactose means that these

products can be eaten by people who suffer from lactose intolerance. The acid also

creates the characteristic curd of yoghurt. The shelf life is extended by several days and

the changes in flavour and texture make this a popular product in most regions.

1.2.3 Removing water

Separating milk fat from the watery part of milk produces cream. This can be made as a

product for sale, but care is needed because there is a greater risk of cream causing food

poisoning. Production of cream is not recommended except by the most experienced

smallscale dairies. However, cream is also used to make butter and ghee which have

lower moisture contents and are much safer. When butter is prepared and stored

correctly, it can have a shelf life of several months. Clarified butter (ghee) also has a shelf

life of several months. Both are high-value products and have a good market in most

countries. In cheese-making, a curd is produced and the watery part of milk is separated

as ‘whey’. ‘Cottage’ cheese or simple curd cheeses are relatively easy to make at a small

scale, but hard cheeses require greater levels of investment, and more skill and

expertise. It is recommended that market research is undertaken to find which types of

cheese are popular before contemplating production, because in some areas the demand

for hard cheese is small. Training in production should then be obtained from an

experienced cheese-maker. Another process is boiling milk to evaporate water and

produce a brownish gel that is eaten as a snack food or sweet. The product has a shelf

life of a few weeks and may have ingredients such as sugar, colour, spices, fruits or nuts

added to give a variety of products



1.3 Processed Milk Industry

The processors remain a key driver of the dairy industry with constant reinvestments and

diversification of product portfolio. The processors have a small share of 3-4% of the total

produced milk, whereas they invest the most and pay the highest taxes. The eight major

dairies of the country include Nestlé, Engro, Nirala, Halla, Noon, Milac, Dairy Bell, Dairy

Crest and Premier, while other smaller ones have also emerged. Nestle is the biggest

processing industry of the sector, collecting over 1000 tons of milk daily. Similarly Haleeb,

Noon Dairy, HALLA (Idare-e- Kisan), Dairy Crest, Nirala Dairy and Premier Dairies are

continuously investing to upgrade their plants.

The majority of Pakistani consumers continue to use loose milk. However, in urban areas

the trend is reversing and processed milk consumption is growing more than 20% per

year. Of the different types of processed liquid milk, UHT milk packs are by far the most

popular products

In 2007, dairy producers in Pakistan realized that consumers were buying small

packages (250ml) of plain white milk for use as creamer in the country’s most popular

beverage: tea. Consumers preferred the richer taste of tea made with UHT milk, and

smaller packages were more affordable. So producers began developing and marketing

special tea creamer recipes in 200ml packages. In addition to improving the taste profile

of tea, the new size also made tea creamer more affordable than plain white milk. Today,

a tea creamer represents more than 25% of the LDP market which will achieve a CAGR

of 28% from 2009 to 2012, according to Tetra Pak.



.



2. Project BriefMini Dairy – Milk Pasteurizing Unit

Mini dairy is a small scale-milk-processing unit where milk is pasteurized and packed into

aseptic carton boxes. Mini dairy is an economically a viable and financially a profitable

project.

2.1 Project Cost

Total project cost of this Milk Pasteurizing Unit is Rs. 27.411 million. Out of this, capital

cost of the project is Rs. 27.21 million, and the rest is the working capital.

2.2 Pasteurization

Pasteurization is the process of heating the milk up to 70ºC for a certain period of time

and then cooling it to 4ºC. The heat treatment must guarantee the destruction of

unwanted pathogenic microorganisms and should not affect the taste & nutritional value

of the milk. The commercial significance of pasteurizing milk is to increase the shelf life of

the milk.

For pasteurized milk, a standard formula of 3.5% fat contents and 9.5% SNF (solids not

fat) have to be maintained according to law. The fresh milk has 4 to 6% fats. The extra fat

contents are removed through cream separator during milk processing. After cream

separation, some milk powder is mixed and homogenized to make standardized milk of

3.5% fat and 9.5% SNF. This extra milk cream is sold to the sweet makers fetching

higher prices.

2.3 Forms of Pasteurization

There are two forms of pasteurization.

HTST &

UHT



The first, most common form of milk pasteurization is HTST, which stands for High

Temperature Short Time. This process involves heating milk to 72-75 degrees Celsius

with a holding time of 15-20 seconds before it is cooled. Along with correct cooling,

pasteurisation will supply milk with longer shelf life. With proper chilled distribution,

pasteurised milk has a shelf life of 5-15 days.

The second form of milk pasteurization is UHT, which stands for Ultra High

Temperature.

UHT (ultra-heat treated) is to kill all the microorganism in the milk at a temperature as

high as 135 to 152 centigrade in order to give the milk a longer shelf life.

2.4 Proposed Milk Processing Capacity

Mini dairy unit with 2000 liters milk intake capacity per hour is an economical size for

starting a milk processing business. However, due to the time required in installation and

running of the unit, it is expected that the plant would achieve 100% efficiency in sixth

year of operations.

2.5 Final Product

Packaged UHT pasteurized milk which has a longer shelf life.



VISION Statement

“To become the best household care company that

serve the needs of the markets we serve and meets

customers satisfaction“



MISSION Statement

To be the best Packaged Milk Company by focusing

on quality, consumer needs and marketing

excellence, while showing care towards employees &

being fair to all stake holders.



3. Design of Goods UHT Pasteurized milk is a marketable product and its demand is increasing with the

increase in awareness among the consumers. Following are the reasons for increasing

the demand of processed milk:

Mass sale of adulterated milk by Milkmen is letting the urban low-income segment

to shift from home delivered adulterated milk to self-purchased pasteurized milk

from branded companies.

People are getting more quality and health conscious & they prefer branded food

items for both quality & status reasons

The way milk is treated at the retail shops, people are attracting towards

processed milk

Influence of media due to which people are moving towards packaged milk

3.1 Product or Brand Name

Our product name is MILKO which is a pure, safe & fresh milk for all purposes.

It is pure in terms of essential ingredients, safe from the harmful bacteria and fresh because it is a healthy and nutritious drink.

Reason for choosing MILKO as a brand name is that our milk could be use for all purposes and letter “O” mentioned in the name represent “all purposes”.

Our moto is “Drink well Live well”

3.2 Product Mix

The product mix consists of Packaged Milk of 1 liter, 0.5 liter & 250 ml in the following ratio.

Product % of Production

1000 ml 30%500 ml 30%250 ml 40%



3.3 Packaging and Pricing

Initially we will launch our product in three most required packs i.e. 250m, 500ml, and 1000ml and further we can launch 2000ml economy pack as per need of our customers.

Our pricing strategy is on going pricing strategy. Here i:

250ml Rs.20/- 500ml Rs.37/- 1000ml Rs.70/-



4. Managing Quality

As we mentioned in our Vision statement, we serve and meet customer satisfaction

which surely impossible without focusing on Quality that’s why we have highlighted our

Mission statement that our focus in quality and consumer needs. We will briefly describe

how we will ensure the quality in our product.

4.1 Spoilage, food poisoning and preservation

Milk is not only nutritious for people, but also for bacteria. Because milk is a low-acid

food, bacteria are able to grow in it and contaminate any products that are made from it.

If milk is not properly processed or if it is contaminated after processing, bacteria can

change the flavor, texture or color of dairy products, to spoil them and make them

unacceptable for sale. Other dangerous bacteria can grow in milk and cause food

poisoning. Illnesses such as tuberculosis, brucellosis and typhoid fever can also result

from using poor quality milk or milk that is not properly processed. All types of dairy

processing therefore need careful control over the processing conditions and good

hygiene precautions to make sure that products are both safe to eat and have the

required shelf life. Processors must pay strict attention to hygiene and sanitation rules

throughout the process, from milking the animal to final sale of products. These are

described below and also in Technical Brief: Hygiene and safety rules in food processing.

4.2 Dairy building and facilities

It is important that a suitable room is set aside as a dairy and it is only used for

processing. The size of the room depends on the amount of milk being processed, but

typically a small-scale unit that processes 100-500 litres per day requires an area of

approximately 50m2.

The room should be hygienically designed and easily cleaned to prevent contamination of

products by insects, birds, rodents or micro-organisms. A panelled ceiling should be fitted

rather than exposed roof beams, which would allow dust to accumulate that might



contaminate products. There should be no holes in the ceiling or roof, and no gaps where

the roof joins the walls, which would allow birds and insects to enter.

4.3 Equipment

All dairy equipment should be designed and constructed so that it can be easily

dismantled for cleaning (e.g. there should be no blank ends to pipework that would

harbour stagnant milk). Mixing bowls, boiling pans etc. should have a smooth internal

surface without corners, and all welds should be ground to a smooth finish. Ideally, all

dairy equipment should be made from stainless steel, but alternatives include polished

aluminium, or food grade plastic for containers and equipment that are not heated. Mild

steel cannot be used because it will rust and contaminate products, and brass, iron or

copper cannot be used because they promote rancidity in milk fats. The layout of

equipment within the room (Figure1) should allow food to move between different stages

in a process without the paths crossing. This reduces the risk of contaminating finished

products with raw milk. There should also be sufficient room behind equipment for

cleaning.

4.4 Cleaning and sanitation

Good sanitation is essential in all dairy processing. Equipment should be thoroughly

cleaned after each day’s production, using a cleaning schedule that indicates which

equipment is to be cleaned, who is responsible for cleaning it, how it should be cleaned,

how frequently it is done, and who is responsible for checking that cleaning has been

done properly. All equipment should be washed with hot water and a cleaning agent that

is recommended for use with dairy products, and then rinsed with chlorinated water.

Equipment and surfaces should be allowed to dry in the air, because wiping with cloths

can re-contaminate them. If they are available, brushes with colored bristles are preferred

because the colored material can be seen easily if they are lost in machinery or in the

product. At the end of a working day, a slight ‘chlorine’ odor in the processing room

indicates that it has been properly cleaned.



Dairy processing creates large volumes of liquid effluents that contain milk fat, lactose

and protein, and this is highly polluting. Some wastes (e.g. whey from cheese-making)

should be used as animal feed or to make drinks or whey cheese, rather than being

discarded down the drain. Local regulations may require special treatment of dairy

effluents and producers should consult local authorities to plan proper effluent disposal. If

mains drainage is not available, at small scales of production a soak-away should be

constructed in a place that cannot contaminate drinking water supplies or pollute local

streams or lakes.



5. Process Strategy

As we know a process strategy is an organization’s approach to transform resources into

goods and to find out a way to produce goods that meet customer requirement and

product specifications within cost. It also has long term effect on efficiency and production

as well as flexibility, cost and quality of goods produced.

We have decided to adopt Product Focused Strategy in which all operations will be

proceeding one by one. It is also called Line Flow Production or Continuous production.

In this strategy facilities are organized by product which is give smooth operation flow.

5.1 Process

In a Pasteurizing unit we have set of procedures for processing of Milk which will give

desire output.

5.1.1 Milk Reception

Milk will be received through any contractor / agent or directly milk form houses will be

immediately forwarded to cold storage house for storing. As per routine procedure

Laboratory technician will test and measure this milk for quality assurance purpose. If it

would be appropriate for human health it will be stored for further process otherwise it will

be rejected and return to form house or destroyed as agreed.

5.1.2 Standardization

Standardization is defined as the industrial adjustment of milk or cream fat content to a

precisely specified or desired value. It is of key importance for our industry (dairy) which

faces the challenge of transforming a gift of nature into standardized serial products for

daily consumption.



In general, the fat content of raw milk is higher than the fat content of the various dairy

products to be manufactured. The standardized fat content of these products usually

ranges between a minimum of 0.5 and a maximum of 3.5 percent.

5.1.3 Homogenization

Since milk is an oil and water combination, it doesn’t stay mixed. Homogenized milk is

run through tiny tubes, sometimes during the pasteurization process to keep fat and liquid

molecules together. Fat molecules are reduced in size and tend to disperse more evenly

throughout the milk so that creaming on the top of milk doesn’t occur. You can also use

the homogenization process to reduce overall milkfat in milk. 2% milk is stripped of some

of the fat molecules to produce lower fat milk.

5.1.4 Pasteurization / Sterilization

Pasteurization is used to kill harmful microorganisms by heating the milk for a short time

and then cooling it for storage and transportation. Pasteurized milk still is perishable,

however, and must be stored cold by both suppliers and consumers.

Milk can be made commercially sterile by subjecting it to temperatures in excess of 100°

C, and packaging it in air-tight containers. The milk may be packaged either before or

after sterilization. The basis of UHT, or ultra-high temperature, is the sterilization of food

before packaging, then filling into pre-sterilized containers in a sterile atmosphere. Milk

that is processed in this way using temperatures exceeding 135° C, permits a decrease

in the necessary holding time (to 2-5 s) enabling a continuous flow operation.

5.1.5 Storage & Distribution

Sterilized / Pasteurized milk will be packed in Tetra Pak packaging which will give

extended shelf life. As per our country’s weather it is recommended to store it in cool

environment. From our cold store it will be distributed to our distributors / wholesalers for

consumers.



Process Flow



5.2 Plant and Machinery

In a pasteurization unit, the major cost of equipment is Mini Dairy Plant which is the

combination of pasteurization plant, boiler, chiller, cream separator, thermostatic tank etc,

which can be purchased from any growing country such as India, China, UK, Australia as

they have a advanced in agriculture and food technology.

We have decided to deal as follow:

For Plant:

SSP PVTLIMITED Representative OfficeRegistered & Corporate Office 921 – 924, Trade Tower13, Milestone, Mathura Road Near Service MessFaridabad, Haryana – India Main Abdullah Haroon RoadTel: +(91)(129)4183700 Karachi – Pakistan

Tel: +(92)(213)5651282/83

For Packaging:

Tetra Pak Pakistan Ltd316, Upper Mall, LahoreTel: +(92)(423)5718542

Here is the cost break up of required plant and machinery.


16,075,000


6. Location Strategy

Location is the main factor for any industry as it will directly affect on Labor Productivity,

Costs, Market and suppliers.

It is highly recommended to choose any sub-urban area around the major cities should

be selected for Dairy Milk Pasteurizing unit. Following infrastructure requirement should

also be considered as it will improve the value of all over operations:

Road

Electricity

Water

Diesel Fuel arrangement

Drainage

Gas

Telephone & Fax

We have selected the location, near Port Qasim or Landhi as major Raw Milk producing

area (Bhens Colony) is near around and we are also connected to other rural areas of the

province through Indus High way for our future needs.



7. Layout Strategy

Layout Strategy will always supportive to other strategies such as Product strategy,

Process strategy, HR Strategy, and location strategy.

Proper Layout will enables as to get the higher utilization of space, equipment, and

people. It will improve flow of information, materials and also people. It will also improve

employee moral and safer give safer work conditions.

As a Dairy Milk Pasteurizing Unit, we have selected Product Oriented layout in which we

seeks the best personnel and machine usage as per our plant need.

Here is the planned layout:


Delivery Point

.


8. HR Strategy

Initially we have planned to hire a limited staff as it will reduce the fixed operating cost

which will surely affect on over all finance.

For advertising / marketing campaign we have plan to hire a outsourcing companies to

meet our requirement and later on we can hire our own brand managers as well as

marketing manager to meet our future goals. Here is the structure of our current staff with

its expected salary which can be added as per situation.



9. Supply Chain

As dairy plant our raw material is pure natural milk which we will obtain from various milk

farm houses. It can be collected through any Contractor or agent or later on we can get it

directly from good / reputable farm houses.

We will surely have to ensure the quality of raw milk (unprocessed) and have a set of

agreement that we will return (deduct the price of) the rejected milk by our Quality Control

persons and only approved milk will be sent to processing unit.

Processing Unit will precede it according to our requirement as initially we have planned

to produce Packaged Milk as Ultra High Temperature (UHT) for long shelf life. In

Processing we will also separated the additional Creamer which will be sold out to

various Bakers for sweet making etc.

After processing of Milk, it will be packed in Tetra Pak Packaging and forwarded to

warehouse for cold storage purpose for longer shelf life. From Warehouse, it will be

dispatched to Wholesale distributors and then retailers where any customer can buy it

and consume it as required.



Flow Chart of Supply Chain:


Milk Farm

Contractor / Agent

Processing Unit

Warehouse

Wholesale Distributor

Retail Store

Customer / Consumer

De-Creamer

Bakers


10. Project Economics

Finance factor is always contributes a major part in success of any project. No doubt our

primary aim is earning with addition to give quality products to our customers as per their

needs.

With the help of Small & Medium Enterprises Development Authority (SMEDA) we have

analyze and calculated the requirement of Land, Building Infrastructure, Plant &

machinery, Furniture / Fixture, Vehicle etc. and as per this calculation we require around

27.4 million for this project to establish.

We have planned to obtain a 50% financing from banks and 50% will be our investment

(13.7 million) as Equity. As per our planning Internal Rate of Return is around 43% and

Pay back period will be 2.77 years (approximately).

Here is the breakup of total project costing:



11. References

We have found all the materials from authentic websites and resources which are as under:

Small Dairy Industry Guide Lineswww.smalldairy.com

Pakistan Dairy Development Company

http://www.pddc.com.pk/

Tetra Pak Pakistan Pvt Ltd.

http://www.tetrapak.com/business_solutions/from_idea_to_product/pages/default.aspx

http://www.tetrapak.com/Document Bank/Food_categories/Tetra_Pak_Dairy_Index_2009_1.pdf

Food and Agriculture Organization of United Nation

http://www.fao.org/

http://www.fao.org/DOCREP/003/X6511E/X6511E00.htm#ch0

Department for International Development - UK

http://www.dfid.gov.uk/

UK in Pakistan – British High Commission Islamabad

http://ukinpakistan.fco.gov.uk/

http://ukinpakistan.fco.gov.uk/en/news/?view=PressR&id=21766681

Pakistan Standards and Quality Control Authority

http://www.psqca.com.pk/

SSP Pvt. Ltd - India (Specialist in Dairy Processing Project)

http://www.sspindia.com/contact.html

Small & Medium Enterprises Development Authority

http://www.smeda.org/sector-development/dairy-sector-brief.html


http://www.smeda.org/sector-development/dairy-sector-brief.html

http://www.sspindia.com/contact.html

http://www.psqca.com.pk/

http://ukinpakistan.fco.gov.uk/en/news/?view=PressR&id=21766681

http://ukinpakistan.fco.gov.uk/

http://www.dfid.gov.uk/

http://www.fao.org/DOCREP/003/X6511E/X6511E00.htm#ch0

http://www.fao.org/

http://www.tetrapak.com/Document%20Bank/Food_categories/Tetra_Pak_Dairy_Index_2009_1.pdf

http://www.tetrapak.com/business_solutions/from_idea_to_product/pages/default.aspx

http://www.pddc.com.pk/

http://www.smalldairy.com/

report on dairy milk operation

Documents