“PROFILE OF URINARY TRACT INFECTION

PATHOGENS ISOLATED IN A TERTIARY CARE

HOSPITAL.”
By

Miss.V B NAVYA SHREE

Dissertation
Submitted to the
Rajiv Gandhi University of Health Sciences, Karnataka, Bengaluru

In partial fulfillment
Of the requirements for the degree of

MASTER OF

SCIENCE IN

MLT CLINICAL MICROBIOLOGY

Under the guidance of

Dr.KRUTHIKA M

Department of Microbiology

GOUTHAM COLLEGE OF ALLIED HEALTH SCIENCES

RAJAJINAGAR, BANGALORE

2023-2024
 DECLARATION BY THE CANDIDATE

I here by declare that this dissertation/thesis entitled “Profile of urinary tract infection
pathogens isolated in a tertiary care hospital.” is a bonafide and genuine research work
carried out by me under the guidance of Dr.KRUTHIKA M.

Date: Signature of the Candidate

Place: Bengaluru Name: V B NAVYA SHREE
 CERTIFICATE BY THE GUIDE

This is to certify that the dissertation “Profile of urinary tract infection pathogens isolated
in a tertiary care hospital.” is a bonafide research work done by Miss. V B NAVYA
SHREE in partial fulfillment of the requirement for the degree of M.sc MLT Specialization
in Clinical Microbiology.

Date: Signature of the Guide:

Place: Bengaluru Name:Dr.KRUTHIKA M.

Department of Microbiology,

Goutham College of Allied Health

Sciences, Bangalore.
ENDORSEMENT BY THE HOD/PRINCIPAL/HEAD OF THE INSTITUTION

This is to certify that the dissertation entitled “Profile of urinary tract infection pathogens
isolated in a tertiary care hospital.” is a bonafide research work done Miss. V B NAVYA
SHREE under the guidance of PROF. Dr.Kruthika M.

Seal & Signature of the HOD Seal & Signature of the Principal
Name Name:
Date: Date:
Place: Bengaluru Place: Bengalu
 ACKNOWLEDGEMENT

I am extremely grateful to acknowledge a few who gave me support throughout this

project. This beautiful fragrance that accompanies successful completion of task would be
incomplete without an expression of appreciation to the people who made it possible.
First and foremost, I would like to thank my parents for best owing the gift of life on me,
and also for providing full support, blessing and inspiration which helped me in infusing
the confidence in me.

It is my pleasure and privilege to record my deep sense of gratitude to our respectable,

Dr. GIRISH, Principal of GOUTHAM COLLEGE OF ALLIED HEALTH SCIENCES,
Bengaluru,who has given his expert guidance,constant encouragement and suggestions
throughout this study.

My sincere thanks to My guide . Dr. KRUTHIKA M . for providing me the required facilities

for the studies.

I thank all the staffs of the college for their kind support and co-operation.

Although words are not enough to express this sense of gratitude , I would like to thank
everyone who helped directly or indirectly.

Date: Signature of the candidate:

Place:Bengaluru V B NAVYA SHRE
 LIST OF ABBREVIATIONS USE

1 UTI Urinary Tract Infection

2 AST Antimicrobial Susceptibility Testing

3 CFU Colony Forming Unit

4 MDR Multi-Drug Resistant
5 MHA Mueller Hinton Agar
6 E.coli Escherichia coli
7 K. pneumoniae Klebsiellapneumoniae
8 P. aeruginosa Pseudomonas aeruginosa
9 ESBL Extended Spectrum Beta-Lactamase

10 OPD Out patient Department

11 IPD Inpatient Department
12 GNB Gram Negative Bacilli
13 UPEC Uropathogenic Escherichia coli
14 GPC Gram Positive Bacilli
15 S.aurues Staphylococcus aureus
16 HA -UTIs Hospital acquired Urinary tract infections

17 CA-UTIs Community acquired Urinary tract infections

18 CPE Carbapenemase-Producing Enterobacteriaceae

19 MRSA Methicillin-Resistant Staphylococcus aureus

 LIST OF TABLE

SL. NO. TITLE PAGENO.

TABLE 1.1
Significance of Routine Urine Parameters in the
Diagnosis of Urinary Tract Infection

TABLE 1.2
Microscopic Urine Examination Findings and Their
Significance in UTI

TABLE 1.3
Methods of Urine Sample Collection and Their
Clinical Use
TABLE 1.4
Interpretation of Urine Culture Results Based on
Colony Count
TABLE 1.5
Identification and Key Characteristics of
Common Uropathogens
TABLE 1.6
Distribution of Culture Results Among Urine
Samples

TABLE 1.7 Patient-wise Distribution of Isolated

Uropathogens
TABLE 1.8
Distribution of Uropathogens Isolated from
Culture-Positive Samples
TABLE 1.9
Gender-wise Distribution of UTI Patients

TABLE 1.10
Age-wise Distribution of UTI Patients

TABLE 1.11
Antibiotic Sensitivity and Resistance Pattern of
E.coli Isolates.
TABLE 1.12
Antibiotic Sensitivity and Resistance Pattern of
Klebsiella Isolates
 LISTOFFIGURES

SL. NO. TITLE PAGE

NO.
FIGURE 2.1 Sterile urine sample container labeled with patient
information (Name, Date, Time)
FIGURE 2.2 CHROMagar Orientation Showing Different Gram-
Negative Bacterial Isolates from Urine Culture
FIGURE 2.3 Disk Diffusion Method for Antibiotic Susceptibility
Testing Using Mueller-Hinton Agar"
FIGURE 2.4 Determination of MIC and MBC Using Broth Dilution
Method with Serial Antibiotic Concentrations"

FIGURE 2.5 MicroScan WalkAway System for Automated

Identification and Antibiotic Susceptibility Testing
FIGURE 2.6 Distribution of Culture Results Among Urine
Samples
FIGURE 2.7 Distribution of Uropathogens Isolated from
Culture-Positive Samples
FIGURE 2.8
Gender-wise Distribution of UTI Patients

FIGURE 2.9 Age-wise Distribution of UTI Patients

FIGURE 2.10 Antibiotic Sensitivity and Resistance Pattern

of E.coli Isolates.
FIGURE 2.11 Antibiotic Sensitivity and Resistance Pattern
of Klebsiella Isolates
 TABLE OF CONTENTS

SL.NO. TITLE PAGENO

.
1 INTRODUCTION

2 AIM AND OBJECTIVE

3 REVIEW OF LITERATURE

4 MATERIALS AND METHODOLOGY

5 RESULTS

6 DISCUSSION

7 SUMMARY

8 CONCLUSION

9 BIBLOGRAPHY

10 ANNEXURE-ETHICALCLEARANCE LETTER
 “A Study on Co-operative Diary”

Executive summary:

The women’s Primary Dairy Cooperative society, is one of the 30 PDC's registered and affiliated to the
District Milk Union to collect milk from the scattered dairy farmers and bringing them under one
umbrella for getting remunerative price for the milk produced in the village. The society is focused on
supporting its member farmers in their dairy farming activity with the needed inputs, technical and
advisory services and in the processing and marketing of their surplus Milk. It is also selling

some through direct sales to residents and institutional buyers like retailers, foodservice entities,
hospitals, schools etc., in the village from its collection centre.

The society was set up through a campaign & with the support of the Dairy Department 10 years ago
and has 200 members and aims at increasing its membership. The Board is democratically elected and
running in profit for the last 3 years with an accumulated profit of Rs. 10 lakhs. The society is collecting
about 1500 liters of milk per day and affter meeting the local needs during the morning and evening
hours sends the milk to the District union to which it is affiliated for processing and value addition.

At times some of the milk becomes sour due to the hot climate and delay in the time taken for the milk
to be collected in the centre and it to, reach the chilling unit. This is a huge drain on the society, as the
District Union does the quality check at its receiving point and rejects the entire lot if found to be of low
quality. The members of the society are mainly women having high yielding variety of animals yielding
about 5 to 15 liters' of milk per day. The women members are facing the problem of milking their
animals in time due to lack of professional milking man at their door step and high cost in milking. The
educated unemployed youth of the village also do not want to enter into this occupation as it is
considered low strata job and requires a lot of physical labor and time.

Goal:

The society aims at reducing its loss of revenue through sour age/spoilage of milk due to the time taken
for milking, collection and transportation to the Union for further processing. They would also like to
take advantage of the bonus price offered for supply of chilled milk by the Union and the option for
local sale of milk thought out the day and saving on transportation cost.

Objectives of project:

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 “A Study on Co-operative Diary”

a) Provide need-based quality inputs to the farmer-members. To enhance the keeping quality of milk and
also to avoid economic losses to farmers due tospillage/sour age of milk.
b) To produce improved quality products by the Milk Union, for export as well as to meet the domestic
requirements.

c) To reduce the transportation cost by regulating transportation of the milk on alternative days and also
through reduction in expenditure on purchase and maintenance of cans.

d) Skilling: the unemployed youth in gainful employment in the village as milk collectors and to Provide
market intelligence and market access to the farmer-members.

e) Ensure sustainable development of the society while being focused on serving the member-farmers as
per their needs.

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 “A Study on Co-operative Diary”

Chapter 1

Introduction to cooperative dairy farm

Introduction to Cooperative Dairy Farming

“Co-operation means operating together. The human society itself is as recent principle of co-operation.
Aristotle, a thinker of ancient Greece, recognized the social nature of man once he aforesaid, “Man
cannot leave a cheerful} and contented life in isolation as a result of man may be a social animal.
Community living may be a basic would like of human life. while not community, social and economic
progress would are not possible. the concept of co-operation in Asian country isn't a wholly new device.
The roots of cooperation are often derived back to the start of human civilization. Our “Vedas, the
Upanishads, Bhagwat puranas” have totally signed to cooperative existence. Within the Bhagwat Purana,
individual possession is permissible solely to the necessity of food. The companycomponent within the
community life in India was pictured by the joint-family system. The traditional Indian scripture-Rig-
Veda states’ “May you all have common purpose, could you hearts be within the unison could you all be
of an equivalent mind so you'll work withefficiency well”.

Cooperative dairy farming is a model of agricultural production where dairy farmers come together to
form a cooperative society. This collaborative approach helps individual farmers to pool their resources,
share risks, and benefit from economies of scale. Cooperative dairy farming has been instrumental in
transforming the dairy industry in many countries, improving the livelihoods of small-scale farmers, and
ensuring a stable supply of dairy products to the market.

3
 “A Study on Co-operative Diary”

Key Concepts of Cooperative Dairy Farming

1. Definition and Structure:

- A dairy cooperative is an organization owned and operated by a group of dairy farmers for their
mutual benefit. Each member has a stake in the cooperative and participates in its management.

- The cooperative operates democratically, often following the principle of "one member, one vote,"
regardless of the amount of milk each member produces.

2. Objectives:

Economic Empowerment: To increase the bargaining power of small-scale farmers, allowing them to
secure better prices for their milk.

Market Access: To provide a reliable market for members' milk, reducing dependency on middlemen.

Input Supply: To procure and supply quality inputs like feed, veterinary services, and breeding services
at reduced costs.

Processing and Marketing: To undertake milk processing and marketing activities, adding value to the
raw milk and ensuring better returns for farmers.

3. Benefits of Cooperative Dairy Farming:

4
 “A Study on Co-operative Diary”

Increased Bargaining Power: Collectively, farmers can negotiate better prices for their milk and inputs.

Risk Sharing: By pooling resources, the risks and costs associated with dairy farming are shared
among all members.

Access to Resources: Members can access better technology, training, and veterinary services, which
may be unaffordable individually.

Value Addition: Cooperatives often set up their processing plants to produce products like cheese,
butter, and yogurt, increasing the income of members.

4. Operational Framework:

Membership: Farmers become members by purchasing a share in the cooperative. Membership is

usually open to all dairy farmers in a specific region.

Management: A board of directors, elected from among the members, oversees the cooperative's
operations. Professional managers and staff may be employed for day-to-day activities.

Revenue Distribution: Profits are distributed among members based on the quantity of milk supplied
and other criteria set by the cooperative's bylaws.

5. Challenges:

Management Issues: Effective management and governance are crucial. Poor management can lead to
inefficiency and financial losses.

Member Participation: Active participation of members is essential for the success of the cooperative.
Lack of engagement can lead to decision-making problems.

Market Competition: Cooperatives often face competition from private dairy companies, which may
offer higher prices or better services.

6. Successful Examples:

Amul (India): One of the largest and most successful dairy cooperatives in the world, Amul has
revolutionized the dairy industry in India through its innovative practices and large-scale operations.

5
 “A Study on Co-operative Diary”

Dairy Farmers of America (USA): This cooperative represents a significant portion of the dairy farms
in the United States and provides its members with marketing, procurement, and processing services.

6.Beneficiary:

The Village level Primary Milk Cooperative Societies affiliated to the District Cooperative Milk Union
was incorporated 10 years ago and has 200 members covering the entire village. It has a paid up capital
of Rs. 2000/- and aims at having further addition to its membership. The Board is democratically elected
and the society is running in profit for the last 5 years. The society is running from a shop

owned by it in the village in the main road. At present the society has an accumulated profit of Rs. 10
lakhs. The society is collecting about 1500 liters of milk per day and after meeting the local needs of
about 200 liters during the morning and evening hours sends the milk to the District union to which it is
affiliated for processing and value addition in milk cans. The society also owns 60 milk cans and a
milko tester. The society is not havingany loans at present and is working with its own funds.the
accounts of the society have been audited till date. The society aims at increasing its business to 2000
liters per day and reduce its operational cost and increase its profit by introducing mechanical milking
machines and bulk coolers.

The society in its annual General Body meeting informed that NCDC is funding societies having
adequate potential and security to purchase necessary equipments to modernize the operations of the
society. The society from its accumulated profits and with support offered by NCDC is proposing to
create assets for its milk Collection Centre. The major asset proposed to be acquired - at a cost of Rs.
6.35 lakhs - is a Bulk Milk Cooler with a capacity for cooling 2000 liters of milk and 20 Mechanical
Milking Machines at a cost of Rs. 7000/- each. The society is also proposing to skill their unemployed
youth to enter the dairy business as operators of the Mechanical milking machines and act as door to
door collection agents.

6
 “A Study on Co-operative Diary”

8. Objectives

The NCDC assistance is sought for purchase of milking Machines, and Bulk milk coolers with the
following objectives.

a) To ensure hygienic, faster and economical milking,

b) To enhance the keeping quality of milk and also to avoid economic losses to farmers due to
spillage/sour age of milk.

c) To produce improved quality products for export as well as to meet the domestic requirements.

d) To reduce transportation cost by regulating transportation of the milk on alternative days and also
reduction in the expenditure on purchase and maintenance of additional milk cans.

e) To ensure availability of raw milk for local sales in the collection centre for a longer period and maxi

Dairy Co-operative Development in India :

Annual milk production in India has more than tripled in the last three decades, rising from 21 million
tons in 1968 to 80 million metric tons in 2001. This rapid growth and modernisation is largely credited
to the contribution of dairy cooperatives under the Operation Flood (OF) Project, assisted by many
multi-lateral agencies including the European Union, the World Bank, Food and Agriculture
Organization (FAO), and World Food Program (WFP).

7
 “A Study on Co-operative Diary”

Phase III (1985–1996) enabled dairy co-operatives to expand and strengthen the infrastructure required
to procure and market increasing volumes of milk. Veterinary health-care services, feed, and artificial-
insemination services for cooperative members were extended, and member education intensified. Phase
III consolidated India’s dairy cooperative movement, adding 30,000 new dairy cooperatives to the
42,000 existing societies organized during Phase II. Milk sheds peaked to 173 in 1988-89 with the
numbers of women members and Women’s Dairy Cooperative Societies increasing significantly. From
the outset, Operation Flood was conceived and implemented as much more than a dairy programme.
Rather, dairying was seen as an instrument of development, generating employment and regular incomes
for millions of rural people.

Most of the dairy co-operatives in India are based on the principle of maximization of farmers’ profit
and productivity through cooperative effort. This pattern, known as the Anand Pattern, is an integrated
cooperative structure that procures, processes, and markets produce. Supported by professional
management, producers decide their own business policies, adopt modern production and marketing
techniques, and receive services that individually they can neither afford nor manage. The Anand Pattern
succeeds because it involves people in their own development through co-operatives where
professionals are accountable to leaders elected by producers. The Anand model co-operatives have
progressively eliminated middlemen, bringing the producers in direct contact with consumers.

Achievements of the Dairy Cooperatives in India till 2003-04 Reach

• The dairy cooperative network is owned by nearly 12 million farmer members

. • These producers are grouped in nearly 1,08,574 village-level dairy cooperative societies.

• The societies are grouped in 170 district-level unions spanning 338 districts.

• The unions make up 22 state-level marketing federations.

“Co-operative movement begins in India when Co-Operative Credit Society Act, 1904 was passed.
Though its impact was that the first Dairy Co-operative established at Allahabad (U.P.) in 1913, then co-
8
 “A Study on Co-operative Diary”

operative dairy movement got speed and rapidly spread in various parts and territories of India. In
Gujarat state, at Anand established Kaira District Co-operative Milk Producer Union Ltd, was popularly
known as ‘Amul Dairy’. In modern milk industry changes in product quality, consumption and
production process of dairy products can be easily done and make it available for utilization to
customers. It’s occurred only due to encouragement and successful organization of modern industry.

Co-operative milk organizations formed as a business organization, which is different from the investor
owned firms. Milk co-operative organizations established and organized by the milk co-operative
organization and investor-owned organization or firms formed as corporation but intention behind
establishment of investor-owned organization is profit maximization, whereas intention and objectives
of diary co-operative organization were to maximize the benefits for their members.

India produce highest milk in the whole world therefore India is welly known as the ‘Oyster’ of global
dairy entrepreneurs in the whole globe. Who want to capitalize and working at international level with
the milk products and milk on the world’s largest and speedy developing market for them India provides
large number of opportunities. The Indian dairying sector is speedily developing and trying to maintain
speed or pace with the progress in milk sector throughout the world.

The number of dairy co-operative societies was more in Uttar-Pradesh (18104). The second highest was
in Gujarat. The states in the eastern part of the country had relatively smaller number of such societies.
The states of Karnataka, Tamil Nadu, Maharashtra, Punjab and Rajasthan showed good growth of

9
 “A Study on Co-operative Diary”

societies. In terms of membership of these societies, the state of Gujarat ranked first. This was followed
by Tamil Nadu, Karnataka and Mahrashtra. The membership was very less in all states located in eastern
India. As for the procurement of milk was concerned, about one-third of total milk procured by these co-
operatives comes from Gujarat. It was followed by Maharshtra, Karnataka and Tamil Nadu. The detailed
figures are
presented in Table No. 1.

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 “A Study on Co-operative Diary”

Source : NABARD ,Statistical Statement Relating to the co-operative movement in India

The main constraint that milk producers seek to overcome by acting collectively is the marketing of their
11
 “A Study on Co-operative Diary”

product. The need to be assured of a secure market is a real one. It can be met by dairy farmers

cooperatively establishing their own collection system and milk treatment facility in order to convert
their perishable primary produce, which requires special and timely attention, into products with longer-
keeping quality for marketing purposes.

Most dairy cooperatives adopt either a two - or three - tier system. One village or a group of two or three
villages forms the basic unit of the primary cooperative. Only dairy farmers are allowed to enrol as
members and they must commit to supplying milk exclusively to the cooperative. While the day-to-day
functioning of the cooperative is managed by full-time salaried employees, the committee or board of
the cooperative, consisting of only elected members, makes the decisions on the affairs of the
cooperative. Primary-level cooperatives bring together members with similar interests at village level to
work towards common goals. This system can also identify good leadership talent that would be given a
chance to develop through interaction with other community leaders.

A group of primary-level cooperatives forms a union, which can be for a district, region or milkshed
area. This is the second tier. The third tier is the unions joining up to form a federation at state or
national level, depending on the size and system of administration in the country. The federation has the
power to act on such issues as pricing policies, extension, , training, control of milk and milk
product imports, subsidies and credit.

As is generally well known, land is perhaps the most important income-generating asset in the rural
economies of Asia. Yet, scarcity of land and its skewed distribution are two of the major constraints of
the rural Asian landscape. Close to 60 percent of the world's agricultural population lives in the villages
of Asia, but its share of the world's agricultural land is only about 28 percent. This is much lower than in
other developing regions. Furthermore, of this limited available land, a very large portion is comprised
of holdings other than small farmers' holdings. While the conditions vary from country to country, small
farmers in Asia, although accounting for more than two-thirds of the rural households, have access to
only about 20 percent of the arable land. Against this background, economic activities that are not
essentially land-based, such as dairying, have become crucial for small farmers and landlless labourers.

A cooperative dairy is a type of agricultural cooperative owned and operated by dairy farmers who join
together to process and market their milk and dairy products. Here's a description:
12
 “A Study on Co-operative Diary”

A cooperative dairy is a collaborative enterprise formed by dairy farmers who pool their resources, both
financial and operational, to collectively manage the production, processing, and distribution of milk and
dairy products. Unlike traditional dairy businesses, which are often privately owned and operated,
cooperative dairies are owned and controlled by the farmers themselves, with each member having a
stake in the cooperative's decisions and profits.

At the heart of a cooperative dairy is the principle of cooperation among farmers, who come together to
address common challenges and capitalize on shared opportunities. By joining forces, farmers can
achieve economies of scale in milk processing, gain access to markets that might otherwise be out of
reach, and negotiate better prices for their products.

The structure and governance of a cooperative dairy typically involve a board of directors elected from
among the member farmers, who are responsible for setting policies, making strategic decisions, and
overseeing the management of the cooperative. Day-to-day operations are managed by professional staff
hired by the cooperative, who work closely with the farmers to ensure the efficient production,
processing, and distribution of milk and dairy products.

Cooperative dairies play a crucial role in the dairy industry, providing farmers with a means to

13
 “A Study on Co-operative Diary”

collectively market their products, access essential services such as milk testing and quality control, and
participate in value-added processing activities such as cheese-making and yogurt production. By
working together through a cooperative structure, dairy farmers can strengthen their bargaining power in

the marketplace, improve the sustainability of their operations, and support the long-term viability of
their communities.

Overall, cooperative dairies embody the spirit of cooperation and mutual benefit, empowering dairy
farmers to collectively pursue their economic and social interests while delivering high-quality dairy
products to consumers around the world.

A cooperative dairy is an organization formed by dairy farmers who pool their resources to collectively
manage the production, processing, and marketing of milk and dairy products. This model leverages the
principles of cooperation and mutual benefit, allowing members to share profits and resources. Here’s a
detailed description of a cooperative dairy:

1. Formation and Membership:

Establishment:A cooperative dairy is established by a group of dairy farmers who come together to form
a legal entity. This entity operates under cooperative principles, such as voluntary and open membership,
democratic control, and economic participation.

Membership: Farmers join the cooperative by purchasing a share, which grants them membership and
voting rights. Membership is typically open to all dairy farmers willing to accept the responsibilities of
membership.

2. Structure and Governance:

Board of Directors: The cooperative is governed by a board of directors elected by the members. The
board sets policies, oversees management, and ensures the cooperative operates in the members' best
interests.

General Assembly:The highest decision-making body, comprising all members, which meets
periodically to review performance, approve budgets, and elect the board.
14
 “A Study on Co-operative Diary”

Management Team:Hired professionals who handle the day-to-day operations, including milk collection,
processing, marketing, and administration.

3. Operations and Functions:

Milk Collection: Members deliver their milk to collection centers operated by the cooperative. The
cooperative ensures timely and fair collection from all members.

Quality Control: The cooperative conducts quality checks to ensure the milk meets required standards
before processing.

Processing: The cooperative processes the collected milk into various dairy products such as butter,
cheese, yogurt, and powdered milk. This can be done in cooperative-owned processing plants.

Packaging and Distribution:Processed dairy products are packaged and distributed to markets, retailers,
and consumers. The cooperative manages logistics to ensure timely delivery.

4. Financial Management:

Revenue Generation: Income is generated from the sale of milk and dairy products. The cooperative
may also engage in value-added activities, such as creating branded products.

Cost Management: Operating costs include milk collection, processing, transportation, salaries, and
overheads. The cooperative aims to minimize costs while maximizing efficiency.

Profit Distribution: Profits are distributed among members based on their level of participation, often in
the form of patronage refunds. Some profits may be reinvested in the cooperative for future growth.

5. Support and Services:

Technical Support: The cooperative provides members with technical assistance, including training in
best practices for dairy farming, animal health, and nutrition.

Financial Services: Members may have access to credit facilities, insurance, and other financial services
to support their farming operations.

Marketing and Branding: The cooperative undertakes marketing activities to promote its dairy products,
creating a brand that stands for quality and trust.
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 “A Study on Co-operative Diary”

6. Benefits to Members:

Market Access: Members gain access to larger markets that they might not be able to reach individually.
Better Prices: By pooling their milk, members can negotiate better prices than they could individually.
Risk Mitigation: The cooperative helps mitigate risks by providing a stable market and support services.

Community Development: Profits from the cooperative can be reinvested in community development
projects, improving the overall well-being of members.

7. Challenges:

Management Efficiency: Effective management is critical, and poor management can lead to operational
inefficiencies.

Member Engagement: Ensuring active participation and commitment from all members can be
challenging.

Competition: Cooperatives may face competition from private dairy companies with larger resources.
Examples of Cooperative Dairies:
Amul (India): A highly successful dairy cooperative, Amul has transformed the dairy industry in India,
providing livelihoods to millions of farmers.

Fonterra (New Zealand): A major global player in the dairy industry, Fonterra is a cooperative owned by
around 10,000 New Zealand farmers.

A cooperative dairy is a collaborative enterprise that empowers dairy farmers by pooling resources to
achieve common goals. It enhances their bargaining power, ensures fair pricing, and provides access to
markets, technology, and financial services. While challenges exist, the cooperative model fosters
sustainable development and improves the livelihoods of its members through shared prosperity and
mutual support.

Manegerial:

The milk producers of the village with the support of the milk union form a village dairy cooperative
society. The milk producers become members by buying a minimum of one share of the society and
paying an entrance fee as per the bye-laws. All these members form the general body of the society,

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 “A Study on Co-operative Diary”

which has the supreme powers subject to the State Cooperative Act, Rules and Bye-laws. The society
has an elected Managing Committee (MC) including the Chairman from amongst the member producers
as per the provisions of the bye-laws. All the positions of the MC are honorary. The committee employs
paid staff to run the day-to-day affairs of the society. The number of such staff depends upon the size of
the business of the society.

The provisions of the bye-laws govern the term of the MC and the Chairman of the society. The
committee decides policy matters and frames guidelines for efficient running of the society. The
committee holds its monthly meetings to discuss issues pertaining to society, members, milk producers,
suggestions/guidelines provided by the Milk Union and other relevant matters.

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 “A Study on Co-operative Diary”

Chapter 2

Description of an Cooperative dairy farm:

An internship at a cooperative dairy farm can offer a wealth of practical experience and knowledge,
benefiting both the intern and the cooperative. Here are some potential outcomes for an intern
participating in such a program:

1. Practical Experience:

Dairy Farming Operations: Interns gain hands-on experience in the daily operations of a dairy farm,
including milking, feeding, and caring for the cows.

Animal Health Management: Exposure to best practices in animal health, including disease prevention,
treatment, and overall herd health management.

Quality Control: Learning how to implement and monitor quality control measures to ensure milk meets
safety and quality standards.

2. Technical Skills:
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 “A Study on Co-operative Diary”

Milking Techniques: Mastering various milking techniques and understanding the operation of milking
machines.

Processing Skills: Gaining insights into the processing of milk into various dairy products like cheese,
butter, and yogurt.

Equipment Maintenance: Learning how to maintain and troubleshoot dairy farm equipment and
machinery.

3. Business and Financial Skills:

Financial Management: Understanding the financial aspects of running a cooperative, including

budgeting, cost control, and financial reporting.

Sales and Marketing: Involvement in marketing strategies, branding efforts, and sales processes for
dairy products.

Supply Chain Management: Learning about the logistics of milk collection, product distribution, and
inventory management.

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 “A Study on Co-operative Diary”

4. Cooperative Management:

Governance and Structure: Gaining insights into the governance structure of a cooperative, including the
roles and responsibilities of the board of directors and management team.

Member Relations:Understanding how to manage relationships with cooperative members, including

communication, conflict resolution, and engagement strategies.

Decision-Making Processes: Participating in decision-making processes and understanding how

democratic control works within a cooperative.

2. Sustainability and Innovation:

Sustainable Practices: Learning about sustainable farming practices, including waste management,
energy conservation, and environmentally friendly farming techniques.
Technological Innovations:Exposure to new technologies and innovations in dairy farming and
processing.

3. Personal and Professional Development:

Problem-Solving Skills: Developing problem-solving and critical-thinking skills through real-world

challenges on the farm.

Communication Skills: Improving communication skills by interacting with farmers, cooperative staff,
and possibly customers.

Teamwork and Leadership: Enhancing teamwork and leadership abilities by working collaboratively
with other interns and farm staff.

7. Networking

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Industry Connections: Building a network of professional contacts within the dairy industry, including
farmers, cooperative managers, and industry experts.

Career Opportunities: Gaining insights into potential career paths within the dairy industry and
cooperatives, possibly leading to future employment opportunities.

8. Research and Development:

Project Work: Undertaking specific projects or research tasks that contribute to the cooperative's
operations, such as studying feed efficiency or exploring new market opportunities.

Data Analysis: Learning how to collect, analyze, and interpret data related to dairy production,
processing, and sales.

An internship at a cooperative dairy farm offers a comprehensive learning experience that covers
practical dairy farming skills, business and financial management, cooperative governance, and
sustainable practices. Interns can expect to gain valuable hands-on experience, technical knowledge, and
personal development, making it a highly beneficial opportunity for anyone interested in a career in the
dairy industry or agricultural cooperatives.

Each society has milk collection centre either in an owned or hired premise. Each morning and evening,
the milk producers bring milk in their own containers (stainless steel) to the society. A representative
sample of milk is drawn for testing the quality milk. Milk is collected in milk cans or directly to the
cooler as the case may be. The collection accessories are made up of stainless steel (AISI 304). The
measurement of milk is done carefully so as to avoid foam, shortage etc. Quantity of milk supplied by
each individual along with the sample bottle of milk is recorded against her/his name in the purchase
register and the card/pass book of the pourer. In many of the societies the process is semi automatic with
the help of computer and Electronic Milko Tester placed on line. A printed slip is generated for each

member giving details about the date, shift, type of milk, producer identification number, weight and
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fat% of milk, rate, price etc.

Testing of milk:

Where the Gerber Centrifuge/Electronic Milkotester is used for fat test of milk samples, once sufficient
number of samples are collected these are tested as per laid down procedure. The test results are
recorded against each sample number in the Fat Test Register. This ensures the confidentiality of the
owners of the samples. After the testing is over, the records are compiled; the left over sample milk is
disposed off in a manner decided by the management committee. At pourers’ request retesting is also
carried out before the samples are disposed off and the changes if any, are recorded.

After the milk collection is over, a composite sample is drawn from the total quantity of milk collected
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observing the general procedure to draw the sample. This sample is tested for fat and lactometer reading
is also noted in the test register. This is commonly known as General Test (GT) of milk collected by the
society. All the accessories/equipment used in reception and testing of milk, are then cleaned thoroughly
with warm water and or detergent solution.

Despatch of milk:

Lids cover all the filled milk cans tightly and the cans are loaded in the milk vehicle/truck as per the
time schedule of a particular society. The staff of the truck deliver the fat slip of previous shift, letters
from milk union, other materials as indented by the society. This is done quickly to avoid any stoppage
of the vehicle more than the schedule. The vehicle also unloads the cleaned empty cans received from
the dairy plant for the use of the society for the next shift milk collection.
Wherever the AMCU/Bulk Cooler is installed in the society, the milk tanker from dairy/chilling centre
comes once or twice in a day as per requirement to lift the chilled milk from the society.

Payment for the milk:

The milk union depending upon the policy it adopts on pricing decides the price of the milk. Quality and
quantity form the basis for the payment. Normally a price chart or ready reckoner is prepared and
supplied by the union to the societies. The society pays the pourers daily/weekly/after every ten days as
per the decision of the managing committee. The relevant entries are made in the Card/Pass Book of the
members and the registers of the society.

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Milk union generally pays the price of milk so procured from societies through bank advice on a regular
interval i.e. weekly, every ten days as the case may be. This frequency is generally not changed and is
same for all the societies.

Accounting:

There is a set of a standard registers, most of which are to be completed daily. The others are completed
as and when any transaction takes place. It is the responsibility of the concerned staff of the society to
complete the records on time and regular basis. All the records are to be countersigned by the Secretary/
Chairman as per the decisions of the society and as required under the provisions of bye-laws. The

registers and formats are designed in such a way that they reflect the volume of business and financial
standing of the society at any given time.

A society appoints a local person as an internal auditor who audits the transactions made by the society
on regular basis. The society prepares its monthly accounts statement for the managing committee
meeting and also other accounts statements on quarterly basis. The annual accounts are prepared for
statutory audit.

Cleanliness

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Milk is a perishable commodity. In order to have improved quality of raw milk and avoid spoilage
besides contamination of milk, a society maintains cleanliness through the clean milk production process
and techniques from producers to society level. Various activities and steps are undertaken for
cleanliness of the utensils, staff, equipment/ accessories and building emphasising procurement of clean
milk.

Standardisation of Testing Equipment and Chemicals:

Generally the milk union supplies to the society milk testing equipment, accessories and chemicals that
have BIS and or other relevant standard. However, the society needs to check the quality / standard of
these articles periodically. Otherwise a society may face milk and fat shortage problem and eventually
run into losses.

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CHAPTER-3
EXPIRIENTIAL LEARNING
1. Key Areas of Experiential Learning:

 Milk Collection and Quality Control: Understanding the process of milk collection, testing for
quality, and ensuring that the milk meets health and safety standards.
 Processing: Learning about pasteurization, homogenization, and the production of various dairy
products like cheese, butter, yogurt, etc.
 Packaging and Distribution: Gaining insights into packaging methods, storage, and logistics of
distributing dairy products.
 Marketing and Sales: Involvement in branding, marketing strategies, sales processes, and
customer engagement.
 Community and Member Relations: Engaging with cooperative members, understanding their
needs, and working on member services and education.

When writing about your experiential learning activities in a cooperative dairy, it’s important to provide
a comprehensive and detailed account of the various tasks and projects you were involved in. This
section should demonstrate your active participation, the skills you acquired, and the knowledge you
gained. Here’s a structured approach to detailing these activities:

1. Milk Collection and Quality Control

Milk Collection Process:Describe your involvement in the milk collection process, including how milk
is collected from member farms, the equipment used, and the logistics of transporting milk to the dairy.

Quality Testing: Explain the various quality tests conducted on the milk, such as fat content, protein
levels, and bacterial counts. Detail any specific tasks you performed in this process.

Hygiene and Safety Standards: Discuss the hygiene and safety protocols you learned and followed to
ensure the milk's quality.

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2. Processing Operations

Pasteurization and Homogenization:Describe your exposure to pasteurization (heating milk to kill

harmful bacteria) and homogenization (breaking down fat molecules to create a uniform product).

Product Manufacturing: Detail your involvement in the production of different dairy products like
cheese, butter, yogurt, and ice cream. Explain any specific roles you had in these processes.

Equipment Handling: Discuss any training you received on operating and maintaining dairy processing
equipment.

3. Packaging and Distribution

Packaging Techniques: Explain the different packaging techniques used for various dairy products and
your role in the packaging process.

Storage:Describe the storage conditions required for different products and how you ensured these
standards were met.
Logistics and Distribution: Detail your involvement in the logistics of distributing products, including
inventory management, transportation, and delivery.

4. Marketing and Sales

Marketing Strategies: Describe your participation in developing marketing strategies to promote the
cooperative’s products. This could include digital marketing, social media campaigns, and traditional
advertising methods.

Sales Activities:Explain your role in sales activities, such as interacting with customers, managing
orders, and participating in trade shows or local markets.

Customer Feedback:Discuss how you gathered and analyzed customer feedback to improve product

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quality and service.

5. Community and Member Relations

Member Engagement: Detail your involvement in activities that engage cooperative members, such as
meetings, training sessions, and workshops.

Education Programs: Describe any educational programs you participated in or helped organize for the
cooperative members, focusing on best practices in dairy farming and milk production.

Community Outreach:Explain any community outreach activities you were involved in, such as
promoting the cooperative’s social and economic benefits to the local community.

6. Sustainability Practices

Environmental Practices: Discuss any sustainable practices the cooperative implements, such as waste
management, recycling, and renewable energy use, and your role in supporting these initiatives.

Animal Welfare: Describe your involvement in ensuring high standards of animal welfare, including
proper feeding, housing, and health care for the dairy cows.
Example of Detailed Activity Descriptions
Daily Tasks:
Milk Collection: Assisted in the morning and evening milk collection from local farms, ensuring timely
and hygienic handling.

Quality Testing:Conducted routine quality checks on incoming milk samples, recording data on fat
content, protein levels, and somatic cell counts.

Projects and Assignments:

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Cheese Production Project: Worked on a project to improve the yield and quality of cheese production.
This involved experimenting with different cultures and coagulation methods.

Marketing Campaign: Developed a social media marketing campaign to promote a new line of organic
dairy products, which included creating content, scheduling posts, and analyzing engagement metrics.

Skills Acquired:

Technical Skills: Gained hands-on experience in operating pasteurization and homogenization

equipment, as well as proficiency in quality control testing techniques.

Teamwork and Communication: Improved teamwork and communication skills by collaborating with
cooperative members and staff on various projects.

Problem-Solving: Enhanced problem-solving abilities by addressing and resolving issues related to milk
quality and production inefficiencies.

Reflecting on the Experience

When describing your experiential learning activities, also reflect on how these activities contributed to
your personal and professional development. Discuss any challenges you faced, how you overcame

them, and the impact of these experiences on your understanding of the dairy industry and cooperative
model.

By providing detailed and reflective descriptions of your experiential learning activities, you can
effectively convey the depth and breadth of your internship experience in a cooperative dairy.

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Chapter 4

Internship Outcomes and Conclusion:

Findings

1. Enhanced Understanding of Cooperative Principles

 Principles and Values: Developed a comprehensive understanding of the core principles of

cooperatives, such as democratic member control, member economic participation, and concern
for the community.
 Application: Witnessed the practical application of these principles in the cooperative's daily
operations and governance.

2. Practical Management Skills

 Operational Management: Acquired skills in managing dairy operations, including overseeing

production processes, maintaining quality control, and coordinating logistics.
 Leadership: Improved leadership capabilities by managing small projects, facilitating team
meetings, and guiding cooperative members.
 Communication: Enhanced communication skills through regular interactions with cooperative
members, staff, and external stakeholders.

3. Technical and Industry-Specific Knowledge

 Dairy Production Processes: Gained hands-on experience in milk collection, testing,

processing, and packaging.
 Quality Control: Learned the importance of quality assurance and the specific
procedures used to maintain high standards in dairy products.
 Sustainability Practices: Participated in the cooperative’s sustainability initiatives, such as
waste management and energy-efficient practices.

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4. Marketing and Sales Experience

 Marketing Strategies: Assisted in developing and implementing marketing strategies to

promote cooperative products, gaining insights into market analysis and consumer behavior.
 Sales Techniques: Engaged in sales activities, learning techniques for customer
engagement, order management, and product promotion.

5. Financial and Economic Insights

 Budgeting and Financial Planning: Gained knowledge about the financial

management aspects of cooperative operations, including budgeting, financial
reporting, and profit distribution.
 Economic Participation: Understood the role of member economic participation in the
cooperative’s financial health and sustainability.

6. Community and Member Engagement

 Member Relations: Developed skills in engaging with cooperative members, addressing their
needs and concerns, and ensuring their active participation in cooperative activities.
 Community Outreach: Participated in community outreach programs, enhancing understanding
of the cooperative’s impact on the local community and its social responsibilities.

7. Problem-Solving and Innovation

 Challenges and Solutions: Faced and resolved various challenges within the cooperative,
improving problem-solving skills and fostering innovation.
 Efficiency Improvements: Contributed to initiatives aimed at improving operational efficiency
and product quality.

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8. Personal and Professional Growth

 Confidence: Built confidence in the ability to manage and lead within a cooperative setting.
 Networking: Expanded the professional network by connecting with cooperative members,
managers, and industry professionals.
 Career Clarity: Gained clarity on career goals and aspirations within the cooperative sector.

3. Findings

Based on field visits, interviews with members and staff, and secondary data analysis, the following key
findings emerged:

Operational Findings

 The cooperative collects milk from over 300 farmers daily.

 It has a chilling capacity of 10,000 liters and processes various products like butter, ghee, and curd.
 There is a proper system for milk quality testing at the procurement stage.

Financial Findings

 Revenue has been growing at a moderate pace (~5–7% per annum).

 Delays in payment to farmers during off-seasons were noted.
 Subsidies from the government form a significant part of financial sustainability.

Member Satisfaction

 Majority of the farmers (around 75%) are satisfied with procurement rates and transparency.
 Some members raised concerns over biased treatment and favoritism.

Marketing and Distribution

 The cooperative has limited branding and market reach.

 Dependence on local markets leads to restricted sales volumes.

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Technology Use

 Basic digitization is in place, but there's scope for broader tech integration.
 Lack of mobile apps or digital payment facilities for farmers.

4. Suggestions

 Improve Payment Systems: Implement real-time digital payments to farmers for transparency and trust-
building.
 Enhance Marketing Strategies: Invest in branding and create direct-to-consumer channels (e.g., mobile
vans, local kiosks).
 Training and Education: Organize regular workshops for farmers on quality milk production and animal
health.
 Adopt Technology: Integrate mobile applications for farmer interaction, milk tracking, and complaint
redressal.
 Strengthen Governance: Ensure transparency in decision-making and regular audits of operations.

Conclusion

My internship at the cooperative dairy provided a rich and multifaceted learning experience that
significantly enhanced my understanding of cooperative management and dairy operations. Through
hands-on involvement in daily activities and strategic projects, I gained valuable insights into the
principles and practices that drive successful cooperatives.

The practical skills I developed in operational management, quality control, and marketing, combined
with the technical knowledge of dairy production processes, have equipped me with a strong foundation
for a career in the cooperative sector. Engaging with cooperative members and participating in
community outreach initiatives underscored the importance of member relations and social
responsibility in sustaining a cooperative’s success.

Facing and overcoming challenges during the internship fostered my problem-solving abilities and

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encouraged innovative thinking. These experiences, coupled with the financial and economic insights
gained, have deepened my appreciation for the cooperative model's unique strengths and challenges.

Overall, this internship has not only clarified my career goals but also instilled a deep respect for the
cooperative principles and their impact on community development. I am confident that the skills and
knowledge acquired during this internship will be invaluable as I pursue a career in cooperative
management and continue to advocate for sustainable and community-focused business practices.

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Bibiliography:

The section of all sources referenced in the report ,like

*google, websites and some articles.

*by using chat gpt, the chat gpt was helped a lot to prepare this report.

*And my mentor guided me lot for internship,by her guidence I gained lots of knowledge.

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ANNEXURES:

Annexures provide supplementary information that supports the main content of your internship report.
These documents can include detailed data, charts, photographs, templates, and other materials that give

deeper insights into your internship activities and outcomes. Here’s a list of potential annexures you
could include in your report for a cooperative dairy internship:

1. Daily Logs and Work Schedules

 Daily activity logs detailing the tasks performed, time spent, and outcomes.
 Work schedules or shift rosters.

2. Quality Control Data

 Detailed records of quality control tests, including milk sample test results for fat content, protein
levels, and bacterial counts.
 Quality assurance protocols and standards followed.

3. Production Process Documentation

 Flowcharts or diagrams of the dairy production process from milk collection to packaging.
 Standard Operating Procedures (SOPs) for various production activities.

4. Marketing Materials

 Copies of marketing materials created during the internship, such as brochures, flyers, social
media posts, and campaign plans.
 Market analysis reports and consumer feedback summaries.

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5. Financial Reports

 Sample financial statements, budget plans, and profit distribution records.

 Financial analysis reports and economic impact assessments.

6. Meeting Notes and Minutes

 Minutes from meetings with cooperative members, management, and other stakeholders.
 Notes from workshops, training sessions, and community outreach events.

7. Project Reports and Presentations

 Detailed reports on specific projects undertaken during the internship, including objectives,
methodology, results, and recommendations.
 Copies of presentations given during the internship, along with any associated materials.

8. Photographs and Visual Documentation

 Photographs documenting key activities, production processes, events, and community

interactions.
 Diagrams and charts that visually represent data and processes.

9. Survey and Feedback Forms

 Copies of surveys and feedback forms used to gather information from cooperative members,
customers, or the community.
 Summarized results and analyses of survey data.

10. Training Materials

 Training manuals, guides, and other educational materials provided during the internship.

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 Personal notes and reflections from training sessions attended.

11. Community Outreach Documentation

 Reports on community outreach programs, including objectives, activities, and outcomes.

 Feedback from community members and cooperative stakeholders.

Example Annexures

Annexure 1: Daily Activity Logs

sql
Copy code
Date | Task Description | Time Spent | Outcome------------|--------------------------------
| | 01/05/2024 | Milk quality testing |2
hours | Completed tests for fat content and bacteria02/05/2024 | Assisted in cheese production |
3 hours | Participated in the entire production process

Annexure 2: Quality Control Test Results

scss
Copy code
Sample ID | Date | Fat Content (%) | Protein Content (%) | Bacterial Count | Notes
| | | | | 1234 |
01/05/2024 | 3.5 | 3.2 | Low | Meets quality standards

Annexure 3: Marketing Materials

 Brochure for Organic Dairy Products: [Insert image or PDF of brochure]

 Social Media Campaign Plan: [Insert detailed plan]

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Annexure 4: Financial Report Summary

 Budget Plan for Q1 2024: [Insert Excel or PDF file]

 Profit Distribution Report: [Insert detailed report]

Annexure 5: Meeting Minutes

vbnet
Copy code
Date | Attendees | Agenda | Key Decisions
| | | 05/05/2024 |
Cooperative Members, Managers | Discussion on quality improvement | Implement new testing
protocols

Annexure 6: Photographs

 Milk Collection Process: [Insert images]

 Community Outreach Event: [Insert images]

Including these annexures will provide a comprehensive view of your activities and contributions during
your internship at the cooperative dairy, offering readers a detailed understanding of your hands-on
experiences and the skills you developed.

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