Process
Milk Pasteurization, Cream Separation:
Milk arrives at the ‘R.M.R.D.’ in stainless steel cans and insulated tankers. After ensuring its quality through various platform and laboratory tests it is chilled to a temperature below 5 °C and is transferred to Milk silos.
The Milk is then sent for Pasteurization at 72-75 °C in between which Cream (containing 40-45% Milk Fat) gets separated from Milk when it passes through the Cream Separator.
Butter Making :
The separated Cream is again pasteurized at a temperature of 83-85 °C and is fed to a Continuous Butter Making Machine (CBMM) in which it gets converted into Butter (containing 80-84% Milk Fat). Then the Butter is packed corrugated boxes and is stored in the cold storage maintained at a temperature of 15 °C below the freezing point of water.
Ghee Manufacturing :
The Butter is fed into the Ghee Melter where it is melted and is then transferred to a steam jacketed kettle for evaporating the moisture from the melt. After all moisture is evaporated, the ghee is transferred to conical shaped settling tanks. The residue in ghee which is called “Berry” gets settled down in these settling tanks. After giving enough time for settling the ghee is passed through clarifiers to remove even the smallest particles of the residue and then it is sent for packaging.
Skimmed Milk Powder Manufacturing :
The Milk which is left after the separation of cream is called as Skimmed Milk. This Milk is fed to the Triple Effect Evaporators for heating under vacuum to produce Condensed Milk. The Condensed Milk is then spray dried in the spraying chamber of the Powder Plant at a very high pressure to form Skimmed Milk Powder. Then this powder is passed through a Fluid Bed Dryer in which agglomerization takes place.
The agglomerization process increases the solubility of milk powder to a very great extent. Then this free flowing agglomerated granular skimmed milk powder is packed in 25 kg Kraft Paper Bags containing poly bags.
For smaller packs i.e. 1 kg, 500g, & 200g, a fully automatic continuous powder filling machine is used where the product is filled in an inert atmosphere of Nitrogen gas.
Manufacturing of Whole Milk Powder, Dairy Whitener :
The manufacturing processes of these three products are almost similar to that of Skimmed Milk Powder with only two differences.
- The first difference is that in case of SMP, Skimmed Milk is fed to the Powder Plant whereas in case of the above products, prepared batches of Milk containing (Milk Fat only in case of WMP & Milk Fat and Sucrose in case of Dairy Whitener & Creamer) is fed to the Powder Plant.
- The second difference is the additional process of Homogenization applied to the Milk before feeding in the Powder Plant.