production process outline
The raw-milk will process in cream-separator machine to separate the cream to 2.5 to 3.5 % depending on the fat content of the milk. The remaining milk is called skim milk which contains o.5 to 1.5% fat is used to prepare floured milk, curd and buttermilk. The fat protion is then heated to separate the ghee.
a.Flavoured milk:
The skimmed milk is boiled in copper bottom vessels and cooled by dipping into the can cooler. Flavours (vanilla and strawberry) sugar and food grade colours are added, stirred well and filled to 200 ml glass bottles. After capping and sealing, the bottles are shifted autoclave to sterilize it. when cooled down, the flavoured milk is ready to sale.
b. curd.
The skimmed milk is boiled in copper bottom vessels and cooled by dipping into the can cooler. The cream separating on top is skimmed off. The milk is then curdled by the addition of seed curd. The curd is allowed to set gradually in 8 to 10 hours time and increases its volume by 120% . Then it is packed in plastic pouches and refrigerated prior to dispatch.
c.Butter -milk
Milk is boiled in copper bottom vessels and cooled by dipping into a can cooler. The cream separating on top is skimmed off. The milk is curdled by addition of sufficient quantities of seed curd and allowed to set for a period of 8 to 10 hours. To a known weight of the curd, salt and spices consisting of an extract of geen chillies, ginger, pepper, cumin ammounting to 2 percent of the centrifugal homogeniser. The resulting liquid mass is dispensed by 200 ml dispensers in standee pouches . The pouches are sealed in an impulse sealer.
d.ghee
The separated fat is heated to remove the water content. When the pure ghee is formed, the hot fluid is allowed to cool down and then bottled in foood grade plastic bottles of 100 gm capacity. Ater labeling it is ready to sale.
