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