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 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,toxinsand residues once every in 6 months.

    C.PACKING & 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: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 & 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 & 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 & 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 & 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:WHOLE 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 & 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