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R & D | ISO 9001-2000 & HACCP

World class quality is the vision and commitment of the promoters of the Company. The Mark of Quality Standards has been achieved by realisation of the Award of Certifications for ISO 9001-2000 & HACCP, Bureau of Indian Standards, I.S.I and Agmark.
The products are processed under ultra hygienic conditions and under go rigorous quality controls from the origin of all the raw materials to the finished product in order to ensure world class quality.
The company has its own quality system based upon T Q M (Total Quality Management) concept applicable to all our group activities with quality policy and principles, the mandatory standards and the recommended tools for its implementation.

R&D

Dairy Products Specifications

1. Skimmed Milk Powder (Mediam Heat)

Process : Fresh Pasteurized Skimmed Milk from Pure Cow’s Milk is used as raw material. It is dried using Spray Drying system.
Appearance : White to Creamy White Colour powder Free from Lumps & Extraneous matter.
Organoleptic : Has a clean and Pleasant Milky taste.
Physical & Compositional Standard:
Protein : Min 34%
Milk Fat : Max. 1.25%
Moisture : Max. 4.00%
Titratable Acidity : Max. 0.15%
Scorched Particles : Disc B or better
Insolubility Index : Max. 1.25 ml
WPN-Index : 1.51 - 5.99 mg/g
Loose Bulk Density : 0.65 +/- 0.10g/ml
Total Ash : Max 8.2%
Neutralizer Test : Negative
Antibiotics Test : Negative

Microbiological Standard:
Standard Plate Count /g : Max 25,000
Coliform Count /0.1g : Absent
E. Coli in 0.1g : Absent
Enterobacteriaceae / g : Absent
Salmonellae / 25g : Absent
Staphylococcus Aureus / g: Absent
Shigellan in 25g : Absent
Yeasts & Moulds / g : Absent
Packing & Shelf Life: 25 Kg PP Multiply-Kraft paper bags - 12 Months from date of manufacture.

2. Full Cream Milk Powder – Instantized

Process : Fresh Pasteurized Pure Cow’s Milk is used as raw material. It is dried using Spray Drying system.
Appearance : White to Creamy white color powder Free from Lumps & Extraneous matter.
Organoleptic : Has a clean and Pleasant Milky taste.
Physical & Compositional Standard:
Milk Fat : Max. 26%
Moisture : Max. 3.00%
Titratable Acidity : Max. 0.15%
Scorched Particles : Disc B or better
Insolubility Index : Max. 1.0 ml
WPN-Index : Max 1.51 - 5.99 mg/g
Total Ash : Max 6%
Protein : Min 26%
Neutralizer Test : Negative
Antibiotics Test : Negative

Microbiological Standard:
Standard Plate Count /g : Max 10,000
Coliform Count /0.1g : Absent
E. Coli in 0.1g : Absent
Enterobacteriaceae / g : Absent
Salmonellae / 25g : Absent
Staphylococcus Aureus / g: Absent
Shigellan in 25g : Absent
Yeasts & Moulds / g : Max 50
Packing & Shelf Life: 25 Kg PP Multiply-Kraft paper bags - 12 Months from date of Manufacture.

3. Skimmed Milk Powder (Low Heat)

Process : Fresh Pasteurized Skimmed Milk from Pure Cow’s Milk is used as raw material. It is dried using Spray Drying system.
Appearance : White to Creamy White Colour powder Free from Lumps & Extraneous matter.
Organoleptic : Has a clean and Pleasant Milky taste.
Physical & Compositional Standard:
Protein : Min 34%
Milk Fat : Max. 1.25%
Moisture : Max. 4.00%
Titratable Acidity : Max. 0.15%
Scorched Particles : Disc B or better
Insolubility Index : Max. 1.25 ml
WPN-Index : Min 6 mg/g
Loose Bulk Density : 0.65 +/- 0.10g/ml
Total Ash : Max 8.2%
Neutralizer Test : Negative
Antibiotics Test : Negative

4. Skimmed Milk Powder – “High Heat”

Process : Fresh Pasteurized Skimmed Milk from Pure Cow’s Milk is used as raw material. It is dried using Spray Drying system.
Appearance : White to Creamy white colour powder Free from Lumps & Extraneous matter.
Organoleptic : Has a clean and Pleasant Milky taste.
Physical & Compositional Standard:
Milk Fat : Max. 1.25%
Moisture : Max. 4.00%
Titratable Acidity : Max. 0.15%
Scorched Particles : Disc B or better
Insolubility Index : Max. 1.25ml
WPN-Index : Max 1.50mg/g
Aflatoxine M1 : Max. 5.00ppb
Loose Bulk Density : 0.65 +/- 0.10g/ml
NO3 : Max. 30mg/kg
Heat Stability at 1200C : Min. 20-45 mins Optimum 20-30 mins

Microbiological Standard:
Standard Plate Count /g : 25,000
Plate Count 55C/g : 500
Thermophillic Spores / g: 200
Enterobacteriaceae / g : Absent
Salmonellae / 25g : Absent
Staphylococcus Aureus / g: Absent
Bacillus Cereus / g : 10
Yeasts & Moulds / g : 40
Packing & Shelf Life: 25 Kg PP Multiply-Kraft paper bags - 12 Months from date of manufacture.

5. Pure Ghee

Process : Butter or Fresh pasteurized cream derived from Pure Cow’s
Milk is used as raw material.
Appearance : Light yellow in color (at 1 – 5o c). Free from particles with
a smooth fine grain Structure.
Organoleptic : Has a clear and pleasant flavor, free from sour, bitter or
rancid taints.
Physical & Compositional Standard:
Milk Fat : 99.7 % Minimum
Moisture content : 0.3 % Maximum
Peroxide Value : 0.2 – 0.3 meq / kg
Free Fatty Acids : 0.3 % as oleic acid
Melting Point : 28 o C - 32 o C .
Reichert-Meissl (RM) value : 30 (not less than)
Polenske (P) value : 2 (Maximum)
Butyro –Refractometer (B.R) : 40-43
Reading (at 40o C)
Baudouin Test : Negative
Microbiological Standard:
Total Count : 1000 / gram maximum
Coliform : 10 / gram maximum
E . coli : Absent in 1 gram
Salmonella : absent in 25 gram
Coagulase/ve staphylocci : absent in 1 gram
Faecal streptococci : 100 / gram maximum
Yeast & moulds : 10 / gram maximum
Packing & Shelf Life: 195 Kg Drums / 15 Kg Tins - flushed with Nitrogen Gas (+10o C to 40o C) 12 Months from Manufacture.

6. Unsalted Butter

Process : Fresh Pasteurized Cream derived from Pure Cow’s Milk is
used as raw material. After churning and removal of Butter
Milk, to produce a product containing not less that 82% Fat
free from all additives.

Appearance : Light Yellow in color. Free from particles with a smooth
fine grain solid Structure.
Organoleptic : Has clean and Mild Flavor typical of pure milk Fat, Free
from sour, bitter or rancid taints.

Physical & compositional Standard:
Milk Fat : 82% Minimum
Moisture content : 16% Maximum
Curd : 1.5% Maximum
Acidity : 0.06%Maximum
(as lactic acid)

Microbiological Standard:
Total count : 30,000 / gram Maximum
Coliform : 10 / gram Maximum
E. Coli : absent in 1 gram
Salmonella : absent in 25 gram
Coagulasc+ve staphylocci : absent in 1 gram
Faecal Streptococci : 100 / gram Maximum
Yeast & Moulds : 10 / gram Maximum

Packing & Shelf Life: 25 kg Pack in LDPE used Corrugated Box at - 200c temp –
12 months from Date of manufacture.

7. Anhydrous Milk Fat (AMF)

Process : Butter or Fresh Pasteurized Cream derived from Pure
Cow’s Milk is used as raw material. It is centrifugally
separated to produce a product containing not less that
99.9% Fat, free from all additives.
Appearance : Light Yellow in color (at 1 – 5C). Free from particles with
a smooth fine grain Structure. Temperature exceeding
34o C it melts to clear yellow oil.
Organoleptic : Has a clean and mild flavor typical of pure milk Fat, Free
from sour, bitter or rancid taints.
Physical & Compositional Standard:
Milk Fat : 99.9% Minimium
Moisture content : 0.1% Maximum
Peroxide Value : 0.2 – 0.3 meq / kg
Free Fatty Acids : 0.3% as oleic acid
Melting Point : 28o C – 34o C
Microbiological Standard:
Total count : 1,000 / gram Maximum
Coliform : 10 / gram Maximum
E.Coli : absent in 1 gram
Salmonella : absent in 25 gram
Coagulase /ve staphylocci : absent in 1 gram
Faecal Streptococci : 100 / gram Maximum
Yeast & Moulds : 10 / gram Maximum
Packing & Shelf Life: 195 Kg Drums / 15 Kg Tins - flushed with Nitrogen Gas (+10o C to 40o C) 12 Months from Manufacture.