�ݺ�ߣshows by User: SunilMeena22

�ݺ�ߣshows by User: SunilMeena22 / http://www.slideshare.net/images/logo.gif �ݺ�ߣshows by User: SunilMeena22 / Thu, 10 May 2018 08:53:19 GMT �ݺ�ߣShare feed for �ݺ�ߣshows by User: SunilMeena22 Amul /SunilMeena22/amul-96602109 amul-180510085319
It is India's largest food product marketing organisation It is the Apex organisation of the Dairy Cooperatives of Gujarat, popularly known as 'AMUL‘ Its success has not only been emulated in India but serves as a model for rest of the World. It operates through 56 Sales Offices and has a dealer network of 10000 dealers and 10 lakh retailers, one of the largest such networks in India. Its product range comprises milk, milk powder, health beverages, ghee, butter, cheese, Pizza cheese, Ice-cream, Paneer, chocolates, and traditional Indian sweets, etc GCMMF is India's largest exporter of Dairy Products. It has been accorded a "Trading House“ status Many of AMUL products are available in the USA, Gulf Countries, Singapore, The Philippines, Japan, China and Australia GCMMF has received the APEDA Award from Government of India for Excellence in Dairy Product Exports for the last 16 years The Amul Model of dairy development is a three-tiered structure with the dairy cooperative societies at the village level federated under a milk union at the district level and a federation of member unions at the state level. Establishment of a direct linkage between milk producers and consumers by eliminating middlemen Milk Producers (farmers) control procurement, processing and marketing Professional management ]]>
It is India's largest food product marketing organisation It is the Apex organisation of the Dairy Cooperatives of Gujarat, popularly known as 'AMUL‘ Its success has not only been emulated in India but serves as a model for rest of the World. It operates through 56 Sales Offices and has a dealer network of 10000 dealers and 10 lakh retailers, one of the largest such networks in India. Its product range comprises milk, milk powder, health beverages, ghee, butter, cheese, Pizza cheese, Ice-cream, Paneer, chocolates, and traditional Indian sweets, etc GCMMF is India's largest exporter of Dairy Products. It has been accorded a "Trading House“ status Many of AMUL products are available in the USA, Gulf Countries, Singapore, The Philippines, Japan, China and Australia GCMMF has received the APEDA Award from Government of India for Excellence in Dairy Product Exports for the last 16 years The Amul Model of dairy development is a three-tiered structure with the dairy cooperative societies at the village level federated under a milk union at the district level and a federation of member unions at the state level. Establishment of a direct linkage between milk producers and consumers by eliminating middlemen Milk Producers (farmers) control procurement, processing and marketing Professional management ]]> Thu, 10 May 2018 08:53:19 GMT /SunilMeena22/amul-96602109 SunilMeena22@slideshare.net(SunilMeena22) Amul SunilMeena22 It is India's largest food product marketing organisation It is the Apex organisation of the Dairy Cooperatives of Gujarat, popularly known as 'AMUL‘ Its success has not only been emulated in India but serves as a model for rest of the World. It operates through 56 Sales Offices and has a dealer network of 10000 dealers and 10 lakh retailers, one of the largest such networks in India. Its product range comprises milk, milk powder, health beverages, ghee, butter, cheese, Pizza cheese, Ice-cream, Paneer, chocolates, and traditional Indian sweets, etc GCMMF is India's largest exporter of Dairy Products. It has been accorded a "Trading House“ status Many of AMUL products are available in the USA, Gulf Countries, Singapore, The Philippines, Japan, China and Australia GCMMF has received the APEDA Award from Government of India for Excellence in Dairy Product Exports for the last 16 years The Amul Model of dairy development is a three-tiered structure with the dairy cooperative societies at the village level federated under a milk union at the district level and a federation of member unions at the state level. Establishment of a direct linkage between milk producers and consumers by eliminating middlemen Milk Producers (farmers) control procurement, processing and marketing Professional management <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/amul-180510085319-thumbnail.jpg?width=120&height=120&fit=bounds" /> It is India's largest food product marketing organisation It is the Apex organisation of the Dairy Cooperatives of Gujarat, popularly known as 'AMUL‘ Its success has not only been emulated in India but serves as a model for rest of the World. It operates through 56 Sales Offices and has a dealer network of 10000 dealers and 10 lakh retailers, one of the largest such networks in India. Its product range comprises milk, milk powder, health beverages, ghee, butter, cheese, Pizza cheese, Ice-cream, Paneer, chocolates, and traditional Indian sweets, etc GCMMF is India's largest exporter of Dairy Products. It has been accorded a "Trading House“ status Many of AMUL products are available in the USA, Gulf Countries, Singapore, The Philippines, Japan, China and Australia GCMMF has received the APEDA Award from Government of India for Excellence in Dairy Product Exports for the last 16 years The Amul Model of dairy development is a three-tiered structure with the dairy cooperative societies at the village level federated under a milk union at the district level and a federation of member unions at the state level. Establishment of a direct linkage between milk producers and consumers by eliminating middlemen Milk Producers (farmers) control procurement, processing and marketing Professional management

Amul from sunil meena

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0 Escherichia coli (E. coli) Nissle (EcN) 1917 /slideshow/escherichia-colie-coli-nissle-ecn-1917/89868951 e-180307043423
Escherichia coli (E. coli) Nissle (EcN) 1917 is a non-pathogenic Gram-negative strain used in many gastrointestinal disorder including diarrhea, uncomplicated diverticular disease and IBD, in particular Ulcerative colitis(UC). It was isolated by Prof. Alfred Nissle from Freiburg, Germany, in 1917 from the intestinal microflora of a young soldier. Using this E. coli strain Prof. Nissle developed the probiotic drug Mutaflor® and introduced it into medical practice in the same year. It exhibits a semi-rough lipopolysaccharide (LPS) phenotype and serum sensitivity and does not produce known toxins. EcN has an intestinal anti-inflammatory effect. It has direct antimicrobial effects: it inhibits EHEC (E. coli EDL933) colonization in animal models. This is very important in the formation of biofilm, adherence to epithelial cells and persistence in infant mouse colonization. E. coli strain Nissle 1917 does not possess any antibiotic resistance plasmids Mutaflor A bacterium becomes a medicinal product The discovery and development of Mutaflor goes back to Professor Alfred Nissle (1874–1965) from Freiburg. Efficacy in defined indications evidenced by controlled clinical studies Mutaflor is available as capsules, in three pack sizes Mutaflor Suspension is bottled in single-dose containers, available in five pack sizes ]]>
Escherichia coli (E. coli) Nissle (EcN) 1917 is a non-pathogenic Gram-negative strain used in many gastrointestinal disorder including diarrhea, uncomplicated diverticular disease and IBD, in particular Ulcerative colitis(UC). It was isolated by Prof. Alfred Nissle from Freiburg, Germany, in 1917 from the intestinal microflora of a young soldier. Using this E. coli strain Prof. Nissle developed the probiotic drug Mutaflor® and introduced it into medical practice in the same year. It exhibits a semi-rough lipopolysaccharide (LPS) phenotype and serum sensitivity and does not produce known toxins. EcN has an intestinal anti-inflammatory effect. It has direct antimicrobial effects: it inhibits EHEC (E. coli EDL933) colonization in animal models. This is very important in the formation of biofilm, adherence to epithelial cells and persistence in infant mouse colonization. E. coli strain Nissle 1917 does not possess any antibiotic resistance plasmids Mutaflor A bacterium becomes a medicinal product The discovery and development of Mutaflor goes back to Professor Alfred Nissle (1874–1965) from Freiburg. Efficacy in defined indications evidenced by controlled clinical studies Mutaflor is available as capsules, in three pack sizes Mutaflor Suspension is bottled in single-dose containers, available in five pack sizes ]]> Wed, 07 Mar 2018 04:34:23 GMT /slideshow/escherichia-colie-coli-nissle-ecn-1917/89868951 SunilMeena22@slideshare.net(SunilMeena22) Escherichia coli (E. coli) Nissle (EcN) 1917 SunilMeena22 Escherichia coli (E. coli) Nissle (EcN) 1917 is a non-pathogenic Gram-negative strain used in many gastrointestinal disorder including diarrhea, uncomplicated diverticular disease and IBD, in particular Ulcerative colitis(UC). It was isolated by Prof. Alfred Nissle from Freiburg, Germany, in 1917 from the intestinal microflora of a young soldier. Using this E. coli strain Prof. Nissle developed the probiotic drug Mutaflor® and introduced it into medical practice in the same year. It exhibits a semi-rough lipopolysaccharide (LPS) phenotype and serum sensitivity and does not produce known toxins. EcN has an intestinal anti-inflammatory effect. It has direct antimicrobial effects: it inhibits EHEC (E. coli EDL933) colonization in animal models. This is very important in the formation of biofilm, adherence to epithelial cells and persistence in infant mouse colonization. E. coli strain Nissle 1917 does not possess any antibiotic resistance plasmids Mutaflor A bacterium becomes a medicinal product The discovery and development of Mutaflor goes back to Professor Alfred Nissle (1874–1965) from Freiburg. Efficacy in defined indications evidenced by controlled clinical studies Mutaflor is available as capsules, in three pack sizes Mutaflor Suspension is bottled in single-dose containers, available in five pack sizes <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/e-180307043423-thumbnail.jpg?width=120&height=120&fit=bounds" /> Escherichia coli (E. coli) Nissle (EcN) 1917 is a non-pathogenic Gram-negative strain used in many gastrointestinal disorder including diarrhea, uncomplicated diverticular disease and IBD, in particular Ulcerative colitis(UC). It was isolated by Prof. Alfred Nissle from Freiburg, Germany, in 1917 from the intestinal microflora of a young soldier. Using this E. coli strain Prof. Nissle developed the probiotic drug Mutaflor® and introduced it into medical practice in the same year. It exhibits a semi-rough lipopolysaccharide (LPS) phenotype and serum sensitivity and does not produce known toxins. EcN has an intestinal anti-inflammatory effect. It has direct antimicrobial effects: it inhibits EHEC (E. coli EDL933) colonization in animal models. This is very important in the formation of biofilm, adherence to epithelial cells and persistence in infant mouse colonization. E. coli strain Nissle 1917 does not possess any antibiotic resistance plasmids Mutaflor A bacterium becomes a medicinal product The discovery and development of Mutaflor goes back to Professor Alfred Nissle (1874–1965) from Freiburg. Efficacy in defined indications evidenced by controlled clinical studies Mutaflor is available as capsules, in three pack sizes Mutaflor Suspension is bottled in single-dose containers, available in five pack sizes

Escherichia coli (E. coli) Nissle (EcN) 1917 from sunil meena

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0 Streptococcus pneumonia and its Rapid Detection Method /slideshow/streptococcus-pneumonia-and-its-rapid-detection-method/82489817 ppt-171122051243
Streptococcus pneumoniae has been one of the most extensively studied microorganisms since its first isolation in 1881. Streptococcus pneumoniae, also called pneumococcus, is a type of bacteria that causes many common illnesses, including pneumonia, ear infections, and sinus infections Streptococcus pneumoniae can live in the nose of healthy people without causing illness From the nose, Streptococcus pneumoniae can sometimes move into the lungs, ears, sinuses, or bloodstream to cause disease Infections with Streptococcus pneumoniae affect all people, but in particular, young children, the elderly, and people with certain medical conditions, such as lung disease and immune system problems, are at higher risk of being infected ]]>
Streptococcus pneumoniae has been one of the most extensively studied microorganisms since its first isolation in 1881. Streptococcus pneumoniae, also called pneumococcus, is a type of bacteria that causes many common illnesses, including pneumonia, ear infections, and sinus infections Streptococcus pneumoniae can live in the nose of healthy people without causing illness From the nose, Streptococcus pneumoniae can sometimes move into the lungs, ears, sinuses, or bloodstream to cause disease Infections with Streptococcus pneumoniae affect all people, but in particular, young children, the elderly, and people with certain medical conditions, such as lung disease and immune system problems, are at higher risk of being infected ]]> Wed, 22 Nov 2017 05:12:43 GMT /slideshow/streptococcus-pneumonia-and-its-rapid-detection-method/82489817 SunilMeena22@slideshare.net(SunilMeena22) Streptococcus pneumonia and its Rapid Detection Method SunilMeena22 Streptococcus pneumoniae has been one of the most extensively studied microorganisms since its first isolation in 1881. Streptococcus pneumoniae, also called pneumococcus, is a type of bacteria that causes many common illnesses, including pneumonia, ear infections, and sinus infections Streptococcus pneumoniae can live in the nose of healthy people without causing illness From the nose, Streptococcus pneumoniae can sometimes move into the lungs, ears, sinuses, or bloodstream to cause disease Infections with Streptococcus pneumoniae affect all people, but in particular, young children, the elderly, and people with certain medical conditions, such as lung disease and immune system problems, are at higher risk of being infected <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/ppt-171122051243-thumbnail.jpg?width=120&height=120&fit=bounds" /> Streptococcus pneumoniae has been one of the most extensively studied microorganisms since its first isolation in 1881. Streptococcus pneumoniae, also called pneumococcus, is a type of bacteria that causes many common illnesses, including pneumonia, ear infections, and sinus infections Streptococcus pneumoniae can live in the nose of healthy people without causing illness From the nose, Streptococcus pneumoniae can sometimes move into the lungs, ears, sinuses, or bloodstream to cause disease Infections with Streptococcus pneumoniae affect all people, but in particular, young children, the elderly, and people with certain medical conditions, such as lung disease and immune system problems, are at higher risk of being infected

Streptococcus pneumonia and its Rapid Detection Method from sunil meena

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0 Clean Milk Production Practices and its Management in India by Sunil Meena /slideshow/clean-milk-production-81088421/81088421 cleanmilkproduction-171023064645
Milk is the main product from a dairy enterprise, produced basically as food for human consumption. A dairy farmer must, therefore, aim at maximising on milk output from his/her dairy herd. At the same time the farmer must ensure that milk is produced in clean and hygienic conditions so that it is fit for human consumption. From public’s health point of view, milk is a very good media for bacterial and other micro-organisms development. As such, disease hazard in public can easily be predisposed by infected milk during production, handling and marketing. Clean Milk Production Practices Source Hygiene and Preparations Check for mastitis with a strip cup or any other method. Isolate sick animals and milk them last (Their milk should not be mixed with good milk). Wash udder, teats and flank of the animal with clean water preferably add a disinfectant. Wipe with a clean cloth. Always groom and cut the hair around the under. Dispose fore-milk Tie tails of troublesome animals when milking. Milker’s Hygiene Milker should: – Be healthy and clean Maintain short fingernails and hair cut (ladies can cover their heads when milking as guard to falling hair) Avoid smoking during milking time. Be quick and efficient Milk continuously (no interruptions). Milking Environment The shed can be permanent or movable Where possible provide a cement floor for easy and proper cleaning. Water should drain easily and away from the shed Provide a clean feed trough, water trough and protected store. There should be a good source of water nearby The shed should be located away from bad smells and odours It should be cleaned after every milking Livestock should not have access to the shed during the day Utensils a. Types Use seamless utensils preferably aluminium or stainless steel Use cans, sufurias or metal buckets in milking Provide a good washing place Washing procedure Rinse excess milk with cold and clean water Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent Rinse with cold water and place the utensils to dry on a rack upside down during the day. c. Storage Utensils should be stored at night in a safe and clean place, which is well ventilated. Milking a. Preparation Do not excite the animals Regularize milking intervals b. Method Squeeze the teat and do not pull. All milk should be got from the under i.e. avoid incomplete milking Use a teat dip after milking Milk Handling a. Filtering Use a white filter cloth Filter immediately after milking Disinfect, wash and dry the filter cloth after use b. Storage Store milk in cool and clean place The room used to store milk should without other materials such as chemicals and should also be lockable. c. Marketing or Disposal Milk should be delivered to the market as soon as possible It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day.]]>
Milk is the main product from a dairy enterprise, produced basically as food for human consumption. A dairy farmer must, therefore, aim at maximising on milk output from his/her dairy herd. At the same time the farmer must ensure that milk is produced in clean and hygienic conditions so that it is fit for human consumption. From public’s health point of view, milk is a very good media for bacterial and other micro-organisms development. As such, disease hazard in public can easily be predisposed by infected milk during production, handling and marketing. Clean Milk Production Practices Source Hygiene and Preparations Check for mastitis with a strip cup or any other method. Isolate sick animals and milk them last (Their milk should not be mixed with good milk). Wash udder, teats and flank of the animal with clean water preferably add a disinfectant. Wipe with a clean cloth. Always groom and cut the hair around the under. Dispose fore-milk Tie tails of troublesome animals when milking. Milker’s Hygiene Milker should: – Be healthy and clean Maintain short fingernails and hair cut (ladies can cover their heads when milking as guard to falling hair) Avoid smoking during milking time. Be quick and efficient Milk continuously (no interruptions). Milking Environment The shed can be permanent or movable Where possible provide a cement floor for easy and proper cleaning. Water should drain easily and away from the shed Provide a clean feed trough, water trough and protected store. There should be a good source of water nearby The shed should be located away from bad smells and odours It should be cleaned after every milking Livestock should not have access to the shed during the day Utensils a. Types Use seamless utensils preferably aluminium or stainless steel Use cans, sufurias or metal buckets in milking Provide a good washing place Washing procedure Rinse excess milk with cold and clean water Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent Rinse with cold water and place the utensils to dry on a rack upside down during the day. c. Storage Utensils should be stored at night in a safe and clean place, which is well ventilated. Milking a. Preparation Do not excite the animals Regularize milking intervals b. Method Squeeze the teat and do not pull. All milk should be got from the under i.e. avoid incomplete milking Use a teat dip after milking Milk Handling a. Filtering Use a white filter cloth Filter immediately after milking Disinfect, wash and dry the filter cloth after use b. Storage Store milk in cool and clean place The room used to store milk should without other materials such as chemicals and should also be lockable. c. Marketing or Disposal Milk should be delivered to the market as soon as possible It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day.]]> Mon, 23 Oct 2017 06:46:45 GMT /slideshow/clean-milk-production-81088421/81088421 SunilMeena22@slideshare.net(SunilMeena22) Clean Milk Production Practices and its Management in India by Sunil Meena SunilMeena22 Milk is the main product from a dairy enterprise, produced basically as food for human consumption. A dairy farmer must, therefore, aim at maximising on milk output from his/her dairy herd. At the same time the farmer must ensure that milk is produced in clean and hygienic conditions so that it is fit for human consumption. From public’s health point of view, milk is a very good media for bacterial and other micro-organisms development. As such, disease hazard in public can easily be predisposed by infected milk during production, handling and marketing. Clean Milk Production Practices Source Hygiene and Preparations Check for mastitis with a strip cup or any other method. Isolate sick animals and milk them last (Their milk should not be mixed with good milk). Wash udder, teats and flank of the animal with clean water preferably add a disinfectant. Wipe with a clean cloth. Always groom and cut the hair around the under. Dispose fore-milk Tie tails of troublesome animals when milking. Milker’s Hygiene Milker should: – Be healthy and clean Maintain short fingernails and hair cut (ladies can cover their heads when milking as guard to falling hair) Avoid smoking during milking time. Be quick and efficient Milk continuously (no interruptions). Milking Environment The shed can be permanent or movable Where possible provide a cement floor for easy and proper cleaning. Water should drain easily and away from the shed Provide a clean feed trough, water trough and protected store. There should be a good source of water nearby The shed should be located away from bad smells and odours It should be cleaned after every milking Livestock should not have access to the shed during the day Utensils a. Types Use seamless utensils preferably aluminium or stainless steel Use cans, sufurias or metal buckets in milking Provide a good washing place Washing procedure Rinse excess milk with cold and clean water Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent Rinse with cold water and place the utensils to dry on a rack upside down during the day. c. Storage Utensils should be stored at night in a safe and clean place, which is well ventilated. Milking a. Preparation Do not excite the animals Regularize milking intervals b. Method Squeeze the teat and do not pull. All milk should be got from the under i.e. avoid incomplete milking Use a teat dip after milking Milk Handling a. Filtering Use a white filter cloth Filter immediately after milking Disinfect, wash and dry the filter cloth after use b. Storage Store milk in cool and clean place The room used to store milk should without other materials such as chemicals and should also be lockable. c. Marketing or Disposal Milk should be delivered to the market as soon as possible It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/cleanmilkproduction-171023064645-thumbnail.jpg?width=120&height=120&fit=bounds" /> Milk is the main product from a dairy enterprise, produced basically as food for human consumption. A dairy farmer must, therefore, aim at maximising on milk output from his/her dairy herd. At the same time the farmer must ensure that milk is produced in clean and hygienic conditions so that it is fit for human consumption. From public’s health point of view, milk is a very good media for bacterial and other micro-organisms development. As such, disease hazard in public can easily be predisposed by infected milk during production, handling and marketing. Clean Milk Production Practices Source Hygiene and Preparations Check for mastitis with a strip cup or any other method. Isolate sick animals and milk them last (Their milk should not be mixed with good milk). Wash udder, teats and flank of the animal with clean water preferably add a disinfectant. Wipe with a clean cloth. Always groom and cut the hair around the under. Dispose fore-milk Tie tails of troublesome animals when milking. Milker’s Hygiene Milker should: – Be healthy and clean Maintain short fingernails and hair cut (ladies can cover their heads when milking as guard to falling hair) Avoid smoking during milking time. Be quick and efficient Milk continuously (no interruptions). Milking Environment The shed can be permanent or movable Where possible provide a cement floor for easy and proper cleaning. Water should drain easily and away from the shed Provide a clean feed trough, water trough and protected store. There should be a good source of water nearby The shed should be located away from bad smells and odours It should be cleaned after every milking Livestock should not have access to the shed during the day Utensils a. Types Use seamless utensils preferably aluminium or stainless steel Use cans, sufurias or metal buckets in milking Provide a good washing place Washing procedure Rinse excess milk with cold and clean water Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent Rinse with cold water and place the utensils to dry on a rack upside down during the day. c. Storage Utensils should be stored at night in a safe and clean place, which is well ventilated. Milking a. Preparation Do not excite the animals Regularize milking intervals b. Method Squeeze the teat and do not pull. All milk should be got from the under i.e. avoid incomplete milking Use a teat dip after milking Milk Handling a. Filtering Use a white filter cloth Filter immediately after milking Disinfect, wash and dry the filter cloth after use b. Storage Store milk in cool and clean place The room used to store milk should without other materials such as chemicals and should also be lockable. c. Marketing or Disposal Milk should be delivered to the market as soon as possible It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day.

Clean Milk Production Practices and its Management in India by Sunil Meena from sunil meena

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0 Goods and Services Tax (GST) for dairy and food product /slideshow/goods-and-services-tax-gst-for-dairy-and-food-product/79710241 gstfordairyandfoodproduct-170913051316
Dairy is perhaps the only industry that is able to pay to the milk producer about 70% of what is charged from the consumer. No other food processing industry in India is able to meet such high expectations of the farmers. It is apprehended that high GST would incite the industry to reduce the milk prices paid to the milk producer. High rate of GST might also increase the consumer prices of dairy products substantially. It is well known that milk production in India has been consistently growing at 4-4.5% annually. It is probable that a softer view will be taken while imposing GST regime on the dairy industry due to the government’s priority of a farmer-centric approach and enhancing rural prosperity. GST is being introduced to create a common market across states, not only to avoid enfeebled effect of indirect tax but also to improve tax compliance. GST will lead a more transparent and neutral manner to monitor and raise revenue. Substantial reduction of burden of compliance for companies of different taxes, their returns, different government authorities and offices to deal with which is parallel to the government’s objective of improving ease of doing business in India.]]>
Dairy is perhaps the only industry that is able to pay to the milk producer about 70% of what is charged from the consumer. No other food processing industry in India is able to meet such high expectations of the farmers. It is apprehended that high GST would incite the industry to reduce the milk prices paid to the milk producer. High rate of GST might also increase the consumer prices of dairy products substantially. It is well known that milk production in India has been consistently growing at 4-4.5% annually. It is probable that a softer view will be taken while imposing GST regime on the dairy industry due to the government’s priority of a farmer-centric approach and enhancing rural prosperity. GST is being introduced to create a common market across states, not only to avoid enfeebled effect of indirect tax but also to improve tax compliance. GST will lead a more transparent and neutral manner to monitor and raise revenue. Substantial reduction of burden of compliance for companies of different taxes, their returns, different government authorities and offices to deal with which is parallel to the government’s objective of improving ease of doing business in India.]]> Wed, 13 Sep 2017 05:13:16 GMT /slideshow/goods-and-services-tax-gst-for-dairy-and-food-product/79710241 SunilMeena22@slideshare.net(SunilMeena22) Goods and Services Tax (GST) for dairy and food product SunilMeena22 Dairy is perhaps the only industry that is able to pay to the milk producer about 70% of what is charged from the consumer. No other food processing industry in India is able to meet such high expectations of the farmers. It is apprehended that high GST would incite the industry to reduce the milk prices paid to the milk producer. High rate of GST might also increase the consumer prices of dairy products substantially. It is well known that milk production in India has been consistently growing at 4-4.5% annually. It is probable that a softer view will be taken while imposing GST regime on the dairy industry due to the government’s priority of a farmer-centric approach and enhancing rural prosperity. GST is being introduced to create a common market across states, not only to avoid enfeebled effect of indirect tax but also to improve tax compliance. GST will lead a more transparent and neutral manner to monitor and raise revenue. Substantial reduction of burden of compliance for companies of different taxes, their returns, different government authorities and offices to deal with which is parallel to the government’s objective of improving ease of doing business in India. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/gstfordairyandfoodproduct-170913051316-thumbnail.jpg?width=120&height=120&fit=bounds" /> Dairy is perhaps the only industry that is able to pay to the milk producer about 70% of what is charged from the consumer. No other food processing industry in India is able to meet such high expectations of the farmers. It is apprehended that high GST would incite the industry to reduce the milk prices paid to the milk producer. High rate of GST might also increase the consumer prices of dairy products substantially. It is well known that milk production in India has been consistently growing at 4-4.5% annually. It is probable that a softer view will be taken while imposing GST regime on the dairy industry due to the government’s priority of a farmer-centric approach and enhancing rural prosperity. GST is being introduced to create a common market across states, not only to avoid enfeebled effect of indirect tax but also to improve tax compliance. GST will lead a more transparent and neutral manner to monitor and raise revenue. Substantial reduction of burden of compliance for companies of different taxes, their returns, different government authorities and offices to deal with which is parallel to the government’s objective of improving ease of doing business in India.

Goods and Services Tax (GST) for dairy and food product from sunil meena

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0 PRODUCT WISE GST RATES OF FOOD PRODUCTS /slideshow/product-wise-gst-rates-of-food-products/79679975 newmicrosoftworddocument-170912120456
PRODUCT WISE GST(Good and Service Tax) RATES OF FOOD PRODUCTS.We already know that the GST slabs are pegged at 5%, 12%, 18% & 28%. According to the latest news from the GST council, the tax structure for common-use goods are as in article. ]]>
PRODUCT WISE GST(Good and Service Tax) RATES OF FOOD PRODUCTS.We already know that the GST slabs are pegged at 5%, 12%, 18% & 28%. According to the latest news from the GST council, the tax structure for common-use goods are as in article. ]]> Tue, 12 Sep 2017 12:04:56 GMT /slideshow/product-wise-gst-rates-of-food-products/79679975 SunilMeena22@slideshare.net(SunilMeena22) PRODUCT WISE GST RATES OF FOOD PRODUCTS SunilMeena22 PRODUCT WISE GST(Good and Service Tax) RATES OF FOOD PRODUCTS.We already know that the GST slabs are pegged at 5%, 12%, 18% & 28%. According to the latest news from the GST council, the tax structure for common-use goods are as in article. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/newmicrosoftworddocument-170912120456-thumbnail.jpg?width=120&height=120&fit=bounds" /> PRODUCT WISE GST(Good and Service Tax) RATES OF FOOD PRODUCTS.We already know that the GST slabs are pegged at 5%, 12%, 18% & 28%. According to the latest news from the GST council, the tax structure for common-use goods are as in article.

PRODUCT WISE GST RATES OF FOOD PRODUCTS from sunil meena

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0 Famous Person and Great Inventors in area of Dairy and Food /slideshow/famous-person-and-great-inventors-in-area-of-dairy-and-food/79667122 famous-170912054815
Great Inventors Here is some information on the great inventors without whose contributions we would not be where we are today. ]]>
Great Inventors Here is some information on the great inventors without whose contributions we would not be where we are today. ]]> Tue, 12 Sep 2017 05:48:15 GMT /slideshow/famous-person-and-great-inventors-in-area-of-dairy-and-food/79667122 SunilMeena22@slideshare.net(SunilMeena22) Famous Person and Great Inventors in area of Dairy and Food SunilMeena22 Great Inventors Here is some information on the great inventors without whose contributions we would not be where we are today. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/famous-170912054815-thumbnail.jpg?width=120&height=120&fit=bounds" /> Great Inventors Here is some information on the great inventors without whose contributions we would not be where we are today.

Famous Person and Great Inventors in area of Dairy and Food from sunil meena

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0 Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD) /SunilMeena22/different-platform-tests-for-raw-milk-at-raw-milk-reception-dockrmrd platform-170819205639
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).]]>
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).]]> Sat, 19 Aug 2017 20:56:39 GMT /SunilMeena22/different-platform-tests-for-raw-milk-at-raw-milk-reception-dockrmrd SunilMeena22@slideshare.net(SunilMeena22) Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD) SunilMeena22 Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT). <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/platform-170819205639-thumbnail.jpg?width=120&height=120&fit=bounds" /> Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. The classification of milk on the basis of quality is usually referred to “grading of milk”.So grading of milk is done on the basis of platform tests which include organoleptic as well as preliminary tests.The milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).

Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD) from sunil meena

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0 ELECTRON BEAM TECHNIQUE APPLICATION IN DAIRY INDUSTRY BY SUNIL MEENA /slideshow/electron-beam-technique-application-in-dairy-industry/76790383 finalebeam21032017-170609072926
Electron beam irradiation (EBI) involves use of high energy Electron beam processing or electron irradiation is a process which involves using beta radiation, usually of high energy, to treat an object for a variety of purposes. This may take place under elevated temperatures and nitrogen atmosphere. Possible uses for electron irradiation include sterilization.electrons at levels which inactivate microorganisms, cause minimal thermal change and enable optimization of the safe shelf-life of treated foods.]]>
Electron beam irradiation (EBI) involves use of high energy Electron beam processing or electron irradiation is a process which involves using beta radiation, usually of high energy, to treat an object for a variety of purposes. This may take place under elevated temperatures and nitrogen atmosphere. Possible uses for electron irradiation include sterilization.electrons at levels which inactivate microorganisms, cause minimal thermal change and enable optimization of the safe shelf-life of treated foods.]]> Fri, 09 Jun 2017 07:29:25 GMT /slideshow/electron-beam-technique-application-in-dairy-industry/76790383 SunilMeena22@slideshare.net(SunilMeena22) ELECTRON BEAM TECHNIQUE APPLICATION IN DAIRY INDUSTRY BY SUNIL MEENA SunilMeena22 Electron beam irradiation (EBI) involves use of high energy Electron beam processing or electron irradiation is a process which involves using beta radiation, usually of high energy, to treat an object for a variety of purposes. This may take place under elevated temperatures and nitrogen atmosphere. Possible uses for electron irradiation include sterilization.electrons at levels which inactivate microorganisms, cause minimal thermal change and enable optimization of the safe shelf-life of treated foods. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/finalebeam21032017-170609072926-thumbnail.jpg?width=120&height=120&fit=bounds" /> Electron beam irradiation (EBI) involves use of high energy Electron beam processing or electron irradiation is a process which involves using beta radiation, usually of high energy, to treat an object for a variety of purposes. This may take place under elevated temperatures and nitrogen atmosphere. Possible uses for electron irradiation include sterilization.electrons at levels which inactivate microorganisms, cause minimal thermal change and enable optimization of the safe shelf-life of treated foods.

ELECTRON BEAM TECHNIQUE APPLICATION IN DAIRY INDUSTRY BY SUNIL MEENA from sunil meena

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0 Cyrogenic grinding application in food by sunil meena /slideshow/cyrogenic-grinding-application-in-food-by-sunil-meena/73463884 cyrogenicgrindingapplicationinfoodbysunilmeena-170322072724
Cryogenic grinding is a method of powdering herbs at sub-zero temperatures ranging from 0 to minus 70°F. The herbs are frozen with liquid nitrogen as they are being ground. This process does not damage or alter the chemical composition of the plant in any way. Normal grinding processes which do not use a cooling system can reach up to 200°F. These high temperatures can reduce volatile components and heat-sensitive constituents in herbs. ]]>
Cryogenic grinding is a method of powdering herbs at sub-zero temperatures ranging from 0 to minus 70°F. The herbs are frozen with liquid nitrogen as they are being ground. This process does not damage or alter the chemical composition of the plant in any way. Normal grinding processes which do not use a cooling system can reach up to 200°F. These high temperatures can reduce volatile components and heat-sensitive constituents in herbs. ]]> Wed, 22 Mar 2017 07:27:23 GMT /slideshow/cyrogenic-grinding-application-in-food-by-sunil-meena/73463884 SunilMeena22@slideshare.net(SunilMeena22) Cyrogenic grinding application in food by sunil meena SunilMeena22 Cryogenic grinding is a method of powdering herbs at sub-zero temperatures ranging from 0 to minus 70°F. The herbs are frozen with liquid nitrogen as they are being ground. This process does not damage or alter the chemical composition of the plant in any way. Normal grinding processes which do not use a cooling system can reach up to 200°F. These high temperatures can reduce volatile components and heat-sensitive constituents in herbs. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/cyrogenicgrindingapplicationinfoodbysunilmeena-170322072724-thumbnail.jpg?width=120&height=120&fit=bounds" /> Cryogenic grinding is a method of powdering herbs at sub-zero temperatures ranging from 0 to minus 70°F. The herbs are frozen with liquid nitrogen as they are being ground. This process does not damage or alter the chemical composition of the plant in any way. Normal grinding processes which do not use a cooling system can reach up to 200°F. These high temperatures can reduce volatile components and heat-sensitive constituents in herbs.

Cyrogenic grinding application in food by sunil meena from sunil meena

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0 https://cdn.slidesharecdn.com/profile-photo-SunilMeena22-48x48.jpg?cb=1546445238 The National Dairy Research Institute as country's premier Dairy Research institution has developed considerable expertise over the last five decades in different areas of Dairy Production, Processing, Management and Human Resource Development. Information generated at the Institute and the services offered have contributed to the growth of Dairy Industry as a whole and well-being of millions of milk producers and consumers of milk and milk products. Realizing the challenging need of global Dairy Trade, the Institute is continuously working to develop its R&D and HRD programmes to better serve the nation in terms of food security, employment generation, poverty alleviation. https://cdn.slidesharecdn.com/ss_thumbnails/amul-180510085319-thumbnail.jpg?width=320&height=320&fit=bounds SunilMeena22/amul-96602109 Amul https://cdn.slidesharecdn.com/ss_thumbnails/e-180307043423-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/escherichia-colie-coli-nissle-ecn-1917/89868951 Escherichia coli (E. c... https://cdn.slidesharecdn.com/ss_thumbnails/ppt-171122051243-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/streptococcus-pneumonia-and-its-rapid-detection-method/82489817 Streptococcus pneumoni...