Collection and reception of milk
The most usual way of collecting the milk is from the isolated farms and from nearby villages.
Our collection vans visit each farm or each village’s collection centers, loads with filled milk cans and return
the equal number of empty cans, that are cleaned and sterilized by our dairy.
Collection process happens two times morning and in evening from different collection centers within the same area. Once completing one, they will proceed to next area.
As per our dairy policy, the collecting agents will not wait until the next collection center fill the cans.
The loaded vans will be then moved to our dairy processing plant for offloading all the cans for further processing.
So, the micro-organisms in the milk could be kept under control with a minimum of chilling and first hours after milking, the multiplication of bacteria is slow
The collected raw milk has to be pasteurized within maximum of 70 – 90 minutes (from teat – to tank) of time.
The pick-up routes are scheduled by our administrative staff.
Pasteurizing
To increase milk safety for the consumer by destroying disease causing microorganisms that may be present in milk. To increase keeping the quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk.
Homogenizing
Milk is a combination of fats, proteins, and water. When raw milk is left to stand for any length of time, the fat molecules typically float to the top. Homogenization is the process of breaking down the fat globules in milk so that they stay integrated rather than separating as cream. Homogenization is a purely physical process, nothing is added to the milk. Some scientists argue that milk is more digestible when homogenized and others argue that the milk fat globules are too rapidly absorbed when homogenized.
Filters
Filtration must be adequate to meet the milk quality standards required for further processing with respect to sediment and foreign matter, and to ensure no objectionable matter enters the vat. Milk must be free from visible dirt.
Refrigeration
Storage
Manufacturing
Distribution
