PROFICIENTLY PRODUCING WORLD-CLASS DAIRY PRODUCTS!

Hatsun Dairy ingredients are popularly known as pure and healthy milk products of international

THE LARGEST PRIVATE DAIRY IN THE LAND OF MILK!

India is the largest producer of milk in the world, with an average growth rate of 4%.

The Northern and Western parts of India are major producers of buffalo milk while South India produces cow’s milk.

HAP, based in South India, is the largest private sector dairy company in India, and hence has a distinct advantage when it comes to dealing in cow’s milk.

THE BEGINNING OF A DAIRY REVOLUTION

HAP is a public limited company that was founded by Mr. R. G. Chandramogan, who is also the Chairman & Managing Director.

In 1970, the company began with the pioneering effort of producing Arun Icecreams, which still continues to be the most popular ice creambrand in South India and Maharashtra

The company started marketing fresh milk in pouches from 1995 and manufacturing dairy ingredients from 2003

Last year HAP achieved around 4600 crore turnover, and is listed in the Mumbai Stock Exchange.

PROCURING WITH CARE

The company procures around 30 lakh litres of milk per day by directly collecting it from farmers spread over 10,000 villages in South India. HAP has its own infrastructure of milk collection centres and chilling centres for procuring and handling raw milk. Highly qualified field experts are employed to ensure timely collection, testing of milk at the point of collection, weekly payment, cattle feed sales, encouraging farmers to grow their herd size, training farmers on better animal management and clean milking.

Over 30 veterinary doctors, 20 agronomists and 300 inseminators under direct employment assist in artificial insemination, feed management, breed management, vaccination programs and render full scale animal health care

HIGHLY SOPHISTICATED PROCESSING FACILITIES

With high-tech processing plants operating at 19 locations, HAP ensures rigorous testing of milk before processing.

Units: 9 milk processing and packaging units, 2 milk product manufacturing units, 3 dairy ingredient manufacturing units, 2 ice cream manufacturing units, a ready-to-eat food manufacturing plant, a feed manufacturing plant and a packaging film manufacturing plant for milk, curd and printing of milk and curd pouches .

Arokya Milk was launched in 1995 and since then, has won the trust of millions of customers across South India, and has now spread into Maharashtra. Great care goes into the processing of Arokya Milk. It is available in four varieties:

THE TRADEMARKOF QUALITY

Arun Icecreams has been one of the most favourite brands of ice cream for a number of decades. The brand believes in keeping things fresh by introducing new flavours and variants, so that customers always have new choices awaiting them.

Arun Icecreams is also a popular brand in Seychelles and Brunei.

Hatsun is the brand under which superior quality ghee, butter, paneer, curd and dairy whitener among others are sold in the domestic market.

IBACO, within just few years of its launch, has broken ground in new markets across India. With a greater number of stores opening up each year, and with a lot of positive feedback from customers, the brand seems set for a great journey into the future.

Hatsun Dairy Ingredients are well known as pure and healthy milk products of international quality.

They are produced in 3 locations and operate 4 driers of which three plants are erected by Alfa Laval, using Anhydro design, and another using Railli Oy design from Sweden. All the powder plants employ fluid bed driers with lecithination facilities to produce instantized powders.

There are state-of-the-art laboratories (chemical & microbiological) for process control, product quality control and product development. Validations of critical parameters are also done at our fully-equipped central lab located at Chennai. These ISO 22000:2005 certified manufacturing facilities have been regularly upgraded to meet the requirements and standards of various large multinational companies.

HAP exports only milk products that meet ADPI Extra Grade standards and are free from other contaminants such as melamine. The quality assurance of HAP ensures that stringent quality norms of American Dairy Products Institute (ADPI) are fully met.

COMPREHENSIVE IS THE WORD!

HAP is a company that procures milk, processes it, manufactures the dairy ingredients and sells it to various prestigious companies across the globe directly. HAP is an all-inclusive company trusted for quality dairy products.

WHY HATSUN DAIRY INGREDIENTS?

Today, Hatsun Dairy Ingredients has become a preferred brand all over the world, primarily because:

  • They are made from healthy cow’s milk.
  • The equipment and technical facilities are on par with the best in the world.
  • Direct milk sourcing system from farmers resulting in better control of quality.
  • HAP has an excellent logistics and distribution network to ensure timely delivery and service.
  • Consistent quality of products.
  • HAP has a team of dedicated professionals to handle technical and commercial issues.

OUR CERTIFICATIONS OUR TESTIMONIALS

  • FSSC 22000
  • SO 22000 : 2005
  • FSSAI (Food Safety and Standards Authority of India)
  • BIS (Bureau of Indian Standards)
  • EIA (Export Inspection Agency)
  • HALAL

OUR PRODUCTS

  • PRODUCTS:Skimmed milk product Low-heat

    A.GENERAL
    1.Made from cow's milk by spray dying 2.Creamy white in color 3.Free from lumps and extraneous matter 4.Pleasat and clean taste and flavour
    B.ANALYTICAL CHARACTERISTICS
    physico-chemical parameters
    S.NO Parameter Unit Standard
    1 Moisture % by mass 3.5 Max
    2 Milk Fat % by mass 1.25 Max
    3 Titratable Acidity % as lactic acid 1.5 Max
    4 Insolubility Index ml 0.5 Max
    5 Milk Protein(On MSNF basis) % by mass 34 Min
    6 Total Ash (On dry basis) % by mass 8.2 Max
    7 Scorched Particles - Disc B or Better
    8 WPNI mg/g of SNF >6
    Microbiological parameters
    S.NO Parameter Unit Standard
    1 Moisture % by mass 3.5 Max
    2 Milk Fat % by mass 1.25 Max
    3 Titratable Acidity % as lactic acid 1.5 Max
    4 Insolubility Index ml 0.5 Max
    5 Milk Protein(On MSNF basis) % by mass 34 Min
    6 Total Ash (On dry basis) % by mass 8.2 Max
    7 Scorched Particles - Disc B or Better
    8 WPNI mg/g of SNF >6

    As per FSSI regulation produts is being tested for contaminants,toxinsand residues once every in 6 months.

    C.PACKING & AND SHELF LIFE
    1.packed in a multi layer Kraft paper bag with a LDPE inner liner 2.Pack size is 25kg. 3.Best before 18 months from the month of manufacture when stored under cool and dry conditions
  • PRODUCTS:Butter Oil(AMF)

    A.GENERAL
    1.Butter or Fresh Pasteurized cream derived from cow's milk is used as raw material. 2.Light Yellow in colour 3.Free from particles with a smooth fine grain solid structure. Temperature exceeding 34'C,it melts to clear yellow oil 4.Clear and mild flavour typical of pure milk fat,free from sour, bitter or rancid taints
    B.ANALYTICAL CHARACTERISTICS
    physico-Chemical Parameters
    S.NO Parameter Unit Standard
    1 Moisture % by mass 0.1 Max
    2 Milk Fat % by mass 99.9 Min
    3 Free Fatty Acid % as Oleic acid 0.3 Max
    4 Peroxide Value meq Oxygen/kg fat 0.3 Max
    5 Melting point 0C 8 to 34
    6 Reichert Meissl Value - 28 Min
    7 Polenske Value - D1.0 to 2.0
    8 Baudouin Test - >Negative
    9 B.R Reading at 40ºC - >41-44
    Microbiological parameters
    S.NO Parameter Unit Standard
    1 Total Plate Count cfu/g <1000
    2 Coliform cfu/g <10
    3 E.coli per g Absent
    4 Yeast and Mold cfu/g <10
    5 Salmonella per 25g Absent
    6 Staphylococcus aureus
    (Coagulase +ve)
    cfu/g <10
    7 Listeria monocytogenes per g Absent

    As per FSSI regulation produts is being tested for contaminants,toxins and residues once every in 6 months.

    C.PACKING & AND SHELF LIFE
    1.packed in food grade lacquered Metal Barrel/Tin 2.Pack size is 193kg/15kg. 3.Best before 12 months from the month of manufacture when stored under cool and dry conditions
  • PRODUCTS:Dairy Whitener

    A.GENERAL
    1.Made from cow's milk by spray dying 2.Creamy white in color 3.Free from lumps and extraneous matter 4.Pleasat and clean taste and flavour
    B.ANALYTICAL CHARACTERISTICS
    physico-chemical parameters
    S.NO Parameter Unit Standard
    1 Moisture % by mass 4.0 Max
    2 Milk Fat % by mass <20 Max
    3 Titratable Acidity % as lactic acid 1.5 Max
    4 Insolubility Index ml 1.5 Max
    5 Milk Solids Not Fat % by mass 56.0 Min
    6 Milk Protein (On MSNF basis) % by mass 34 Max
    7 Total Ash
    (on moisture, added sugar& fat free basis)
    - 9.3 Max
    8 Acid Insoluble Ash % by massF >0.1 Max
    9 Total Added Sugar (as sucrose) % by massF 20 Max
    10 Scorched Particles - >Disc B or Better
    Microbiological parameters
    S.NO Parameter Unit Standard
    1 Total Plate Count cfu/g <10000
    2 Coliform cfu/g <10
    3 E.coli per g Absent
    4 Yeast and Mold cfu/g <10
    5 Salmonella per/25g Absent
    6 Staphylococcus aureus
    (Coagulase +ve)
    7 Bacillus cereus cfu/g <100
    8 Sulfite Reducing Clostridia cfu/g ><10
    9 Listeria monocytogenes per/g Absent

    As per FSSI regulation produts is being tested for contaminants,toxinsand residues once every in 6 months.

    C.PACKING & AND SHELF LIFE
    1.packed in a multi layer Kraft paper bag with a LDPE inner liner 2.Pack size is 25kg. 3.Best before 18 months from the month of manufacture when stored under cool and dry conditions
  • PRODUCTS:Salted Butter(Table Butter)

    A.GENERAL
    1.Fresh pasteurized cream derived from cow's milk is used as raw material. After churning and removal of butter milk to produce a product containing not less than 80% fat,free from additive except added table salt 2.Light Yellow in Colour 3.Free from particles with a smooth fine grain solid structure 4.Clear and mild flavour typical of pue milk fat, free from sour,bitter or rancid taints
    B.ANALYTICAL CHARACTERISTICS
    physico-Chemical Parameters
    S.NO Parameter Unit Standard
    1 Moisture % by mass 16.0 Max
    2 Milk Fat % by mass 80.0 Min
    3 Titratable Acidity % as lactic acid 0.06 Max
    4 Salt Content % by mass 2.0 Max
    5 Curd (MSNF) % by mass 2.0 Max
    Microbiological parameters
    S.NO Parameter Unit Standard
    1 Total Plate Count cfu/g <5000
    2 Coliform cfu/g <10
    3 E.coli per g Absent
    4 Yeast and Mold cfu/g <20
    5 Salmonella per 25g Absent
    6 Staphylococcus aureus
    (Coagulase +ve)
    cfu/g <10
    7 Listeria monocytogenes per g Absent

    As per FSSI regulation produts is being tested for contaminants,toxins and residues once every in 6 months.

    C.PACKING & AND SHELF LIFE
    1.packed in Multi-layer corrugated box with a LDPE inner liner. 2.Pack size is 20kg. 3.Best before 12 months from the month of manufacture when stored at -18 0C or below
  • PRODUCTS:Unsalted butter(cooking butter)

    A.GENERAL
    1.Fresh pasteurized cream derived from cow's milk is used as raw material.After churning and removal of butter milk to producde a product containing not less than 82% fat free from additive. 2.Light Yellow in color 3.Free from particles with a smoopth fine grain solid structure 4.Clear and mild flavour typical of pure milk fat,free from sour,bitter or rancid taints
    B.ANALYTICAL CHARACTERISTICS
    physico-chemical parameters
    S.NO Parameter Unit Standard
    1 Moisture % by mass 16.0 Max
    2 Milk Fat % by mass 82.0 Max
    3 Titratable Acidity % as lactic acid 0.06 Max
    4 Curd (MSNF) ml 2.0 Max
    Microbiological parameters
    S.NO Parameter Unit Standard
    1 Total Plate Count cfu/g <5000
    2 Coliform cfu/g <10
    3 E.coli per g Absent
    4 Yeast and Mold cfu/g <20
    5 Salmonella per/25g Absent
    6 Staphylococcus aureus
    (Coagulase +ve)
    cfu/g <10
    7 Listeria monocytogenes per g Absent

    As per FSSI regulation produts is being tested for contaminants,toxinsand residues once every in 6 months.

    C.PACKING & AND SHELF LIFE
    1.packed in a multi layer Kraft paper bag with a LDPE inner liner 2.Pack size is 25kg. 3.Best before 18 months from the month of manufacture when stored under cool and dry conditions
  • PRODUCTS:Ghee

    A.GENERAL
    1.Butter or Fresh Pasteurized cream derived from cow's milk is used as raw material. 2.Light Yellow in Colour 3.Free from particles with a smooth fine grain structure 4.Clear and pleasant flavour typical of pure milk fat, free from sour,bitter or rancid taints
    B.ANALYTICAL CHARACTERISTICS
    physico-Chemical Parameters
    S.NO Parameter Unit Standard
    1 Moisture % by mass 0.3 Max
    2 Milk Fat % by mass 99.7 Min
    3 Free Fatty Acid % as Oleic acid 1.0 Max
    4 Peroxide Value meq O2/kg of fat 0.3 Max
    5 Reichert-Meissl (RM) value - 28 Min
    6 Polenske Value - 1 to 2
    7 Baudouin Test - Negative
    8 B.R reading at 40°C °C 41-44
    Microbiological parameters
    S.NO Parameter Unit Standard
    1 Total Plate Count cfu/g <10000
    2 Coliform cfu/g <10
    3 E.coli per g Absent
    4 Salmonella per 25g Absent
    5 Staphylococcus aureus
    (Coagulase +ve)
    cfu/g <10
    6 Listeria monocytogenes
    (Coagulase +ve)
    per 25g Absent
    7 Yeast and Mold cfu/g <10

    As per FSSI regulation produts is being tested for contaminants,toxins and residues once every in 6 months.

    C.PACKING & AND SHELF LIFE
    1.packing in food grade lacquered Metal Tin 2.Pack size is 5kg and 15kg. 3.Best before 9 months from the month of manufacture when stored under cool and dry condition
  • PRODUCTS:Fresh Frozen Cream

    A.GENERAL
    1.Product Obtained from fresh cow's milk by centrifugal separation of milk. Cream obtained from this process shall contain fat not less than 40% or not more than 68% and free from additives. 2.Light Yellow in colour 3.Free from particles with a smooth fine grain solid structure. 4.Clear and mild flavour typical of pure milk fat,free from sour, bitter or rancid taints
    B.ANALYTICAL CHARACTERISTICS
    physico-Chemical Parameters
    S.NO Parameter Unit Standard
    1 Milk Fat % by mass 40.0 Min to 68 Max
    2 Titratable Acidity % as lactic acid 0.14 Max
    Microbiological parameters
    S.NO Parameter Unit Standard
    1 Total Plate Count cfu/g <30000
    2 Coliform cfu/g <10
    3 E.coli per g Absent
    4 Salmonella per 25g Absent
    5 Staphylococcus aureus
    (Coagulase +ve)
    cfu/g <10
    6 Listeria monocytogenes per g Absent

    As per FSSI regulation produts is being tested for contaminants,toxins and residues once every in 6 months.

    C.PACKING & AND SHELF LIFE
    1.packed in Multi-layercorrugated box with a LDPE inner liner. 2.Pack size is 20kg. 3.Best before 12 months from the month of manufacture when stored at -18 0C or below
  • PRODUCTS:Full Cream Milk Powder

    A.GENERAL
    1.Made from Cow's milk by spray drying 2.Creamy white in colour. 3.Free from lumps and extraneous matter 4.Pleasant and clean taste and flavour
    B.ANALYTICAL CHARACTERISTICS
    physico-Chemical Parameters
    S.NO Parameter Unit Standard
    1 Moisture % by mass 3.5 Max
    2 Milk Fat % by mass 26 Min
    3 Titratable Acidity % as lactic acid 1.2 Max
    4 Insolubility Index ml 1.5 Max
    5 Milk Protein(On MSNF basis) % by mass 34 Min
    6 Total Ash (On dry basis) % by mass 7.3 Max
    7 Scorched Particles - Disc B or Better
    8 Total Solids % by mass 96.5
    Microbiological parameters
    S.NO Parameter Unit Standard
    1 Total Plate Count cfu/g <10000
    2 Coliform cfu/g <10
    3 E.coli per g Absent
    4 Yeast and Mold cfu/g <10
    5 Salmonella per 25g Absent
    6 Staphylococcus aureus
    (Coagulase +ve)
    cfu/g <10
    7 Bacillus cereus cfu/g <100
    8 Sulfite Reducing Clostridia cfu/g <10
    9 Listeria monocytogenes per/g Absent

    As per FSSI regulation produts is being tested for contaminants,toxins and residues once every in 6 months.

    C.PACKING & AND SHELF LIFE
    1.packed in Multi-layer Kraft paper bag with a LDPE inner liner. 2.Pack size is 25kg. 3.Best before 5 months from the month of manufacture when stored under cool and dry condition

CONTACT US

HATSUN AGRO PRODUCT LTD DI FIELD FORCE

  • DEPOT ADDRESSES:

  • HATSUN AGRO PRODUCT LTD (Delhi)

  • Plot No. 431, Khasra No: 106 Khera Kalan, New Delhi – 110 082

  • HATSUN AGRO PRODUCT LTD (West Bengal)

  • Jl No. 28, P.O. - Andul-Mouri, P.S. - Domjur
    C/o. Lakhotia Transport Co. Pvt Ltd
    On NH-6, Beside JCB Sales & Service
    Dist. Howrah, West Bengal, Pin – 711 302

  • Manju Devi Agarwal
    Mouza: Nemai
    Goal Jote, Khaprail Road
    Post: Nemai, P.S – Matigara
    Dist: Darjeeling – 734 010, West Bengal.