RAW MILK QUALITY - CHECKING PROCESS

We take samples of milk from each batch and check its temperature, colour, taste and odour (Organoleptic test). Post these, the milk sample has to successfully clear the following tests:

• ADULTERATION TEST
• ALCOHOL TEST
• MBRT
• ACIDITY
• CLOT ON BOILING TEST
• FAT
• SNF
• ANTIBIOTICS DETECTION
• AFLATOXIN DETECTION

The Adulteration test will check the presence of any neutralizers, detergents, sugar, starch, sodium chloride, hydrogen peroxide, formaldehyde and any other adulterant. Unless the samples pass these tests to the complete satisfaction of our analysts, the batch will not be cleared for packing or to be used for subsequent processing.

PROCESSING - PARAMETERS

We consider the following processing parameters:

• CCP MONITORING
• STANDARDIZATION
• GOOD MANUFACTURING PRACTICES
• STANDARD OPERATING PROCEDURES

Our products are approved for packaging only after they clear these parameter-checking processes without any compromise.

 

 

 

QUALITY PARAMETERS - FOR THE FINAL PRODUCT

Every batch of our dairy products has to pass the following parameter checking which is done under strict supervision by our trained and qualified QA team

• WEIGHT CHECKING
• DATE AND BATCH NUMBER VERIFICATION
• TEMPERATURE
• QUALITY ANALYSIS ON ;
  • MBRT
  • ACIDITY
  • FAT
  • SNF
  • ALKALINE PHOSPHATASE TEST
  • CREAMING INDEX
  • MICROBIOLOGICAL AND CHEMICAL ANALYSIS
  • TRACE BACKING

Our products are approved for packaging only after they clear these parameter-checking processes without any compromise.