The process starts with the collection of milk from the farmers. The collected milk is then transported to chilling centres and stored. The milk goes through the process of pasteurization, homogenization and standardization. After this process is complete, the milk is ready to manufacture various dairy products.
All the milk collected goes through a grading test i.e. Organoleptic Test, which is basically a milk analyzer test. The milk is also tested for adulterants. The temperature on milk, Fat and SNF, heat stability and acidity of milk is also checked to ensure that the best milk goes for chilling. These screening methods ensure that only the top quality milk is retained. After the grading process, the milk is chilled immediately to retain freshness.
Various measures have been included after a lot of study and research. The storage temperature for the milk and various milk products are kept at optimum level to ensure that the microbial growth is slowed down to minimal. The temperature varies for different products. Every product is put through the CIP control, the purpose of which is manifold. Removes microbial contamination Removes chemical product traces Disinfectant: Sealed Air chemical- Acetic acid Quality assurance tests are conducted for the packing materials, any additives and the finished product. The products are also tested for legal specifications.
Homogenization is the process of forcing whole milk through small orifices under very high pressure. This breaks the fat globules into much smaller particles and prevents the cream layer formation.
"According to FASSI 13th Amendment 2017 the “Pasteurization, Pasteurized and similar terms” means a microbicidal heat treatment aimed at reducing the number of pathogenic micro-organisms in milk and liquid milk products, if present, to a level at which they do not constitute a significant health hazard. Pasteurization conditions are designed to effectively destroy the organisms Mycobacterium tuberculosis and Coxiella burnettii. Pasteurization, when used in association with milk, shall be taken to refer to the typical process of heating every particle of milk to at least 63°C and holding at such temperature continuously for at least thirty minutes or heating it to at least 72°C and holding at such temperature continuously for at least fifteen seconds, or any other temperature-time combination, sufficient to give a microbicidal effect equivalent to the above defined temperature-time combination and serve to give a negative Phosphatase Test that is applicable to milk immediately after pasteurization only, and cooling it immediately to a temperature of 4°C, or less."
Generally, there are 4 major processing steps which are followed in milk Pasteurization- The milk is heated to a specific temperature for a specified time. This is done to destroy any already present or potential harmful pathogens. UHT Pasteurization- Ultra-high temperature (UHT) milk is pasteurized at a much higher temperature to make it sterile. Homogenization- This takes place after the pasteurization and ensures that the milk fat is not separated from the fluid milk. A creamy, smooth and uniform milk texture is created. Fortification- Finally, the milk is fortified to replace the nutrients lost while processing or to increase the nutritional value by the addition of nutrients. The milk is then chilled and packed for delivery.
By abiding by the requirement of FSSAI. Chemical, microbiological, physical, sensory testing is carried out at every stage from farm to fork.
Milk is homogenized for uniform distribution of fat throughout the milk and reduce the cream layer on top of milk on storage. Milk is pasteurized to kill pathogenic bacteria and increase the shelf life of milk. Fortification is not widespread, only our Enrich D and Enrich curd are fortified. Fortification of Milk with vitamin A and vitamin D is required in India because of the widespread deficiencies present in the population. FSSAI is driving milk fortification with vitamin A and vitamin D.