DAIRY

Dairy has the processing capacity of 1.5 Lakh litres per day.

Item Capacity
Milk Handling Capacity : 1.5 KLPD
Pasteuriser (V/L) : 20 KLPH
Pasteuriser (H.M.T.) : 10 KLPH
Cream Separator : 10 X 2 KLPH
Butter : 10 M.Ts.
Ghee : 5 M.Ts.
Powder SMP : 10 M.Ts.
Pre-pac : 10 Machines
Butter Storage : 80 + 20 M.Ts.
Milk cold Room : 100000 Ltrs
Theni Milk Chilling Centre : 70 KLPD

QUALITY CONTROL LABORATORY

Quality control in the Dairy Industry is essential to ensure that the consumer, the ultimate recipient of the products gets in an acceptable condition without adulteration of any kind and thereby safeguarding their health and aesthetic sense.

The Quality Control laboratory in Madurai Dairy is equipped to analyse and evaluate the quality of milk and milk products both chemically and bacteriologically. A system of quality checking has been drawn up and followed at every stages of production, processing, storage and marketing with a view to assess and improve the quality in conformity with the stipulated standards laid down in “Prevention of Food Adulteration Act, Indian Standard Institution”. Agmark and weights and measure Act.

The milk on its receipt from the various cooperative societies is accepted by screening organoleptically (colour taste flavour etc.) and subjected to chemical and bacteriological analysis. As we make payment on the basis of quality, milk from each source is tested for its fat and solid non fat content. In respect of Buffalo milk, the payment is made on the basis of kilo fat and for cow milk on total solids basis.

The raw milk reception is computerized and the farmers are made known, the milk rate and Quantity of milk supplied on the next day itself. The milk cost payment is also done by computerised billing to avoid delay. The bulk raw and pasteurized milk from chilling center and other Districts are subjected to Metheyline Blue Reduction test to assess the hygienic quality and keeping quality in addition to the fat and SNF, Acidity, Roselic Acid test (for Neutralizer) etc. If the quality of incoming milk is found to be poor, the fact is being immediately brought to the notice of the production personnel to take immediate steps to process the milk in priority and informed the source concerned to take immediate remedial measures to rectify the problem.

The milk thus received is pasteurized, Homogenized standardized and packed for marketing. During these stages, series of quality check is being carried out to check the efficiency of the pasteurization Homogenization correctness of the standard and its keeping quality.

The various by products like butter, skim milk powder, ghee, butter milk, curd, flavored sterilized milk, khoa, mysorepa and Aavin Jamun are subjected to strict quality control checks at different levels of production and storage and all concerted efforts are being taken to ensure that the products thus manufactured confirm to the standards prescribed by the prevention of food adulteration act, Indian Standard and Agmark.

In addition to this, the strength of Acid and detergents used for cleaning, boiler feed water, packing materials such as cartons, tins etc. cleaning efficiency of cans, storage tanks and other equipments, temperature of deep freezes, cold room are being checked at periodical intervals and reported to the concerned for taking remedial measures.

The packed milk (sachets) and the market milk are tested for its keeping quality and other chemical components.

Madurai Aavin Milk have been tested at CFTRI (Centre for Food Technology Research Institute) for the residuals of pesticides, heavy metals and Aflatoxin and the certificate shows they are all below the detectable limit

MICROBIOLOGICAL TESTS

Milk is an excellent medium for the growth of bacteria. To protect consumers from the undesirable pathogens bacteria various inspections and checks are being carried out to ensure bacteriologically safe milk supply. The hygienic production, processing, storage is always given primary importance and results are being communicated to production personnel for complete safety of our products from the Public Health point of view. Some of the bacteriological tests that is being conducted are given below;-

  • Standard plate count (primary test for quality of milk).
  • Coliform Bacteria (Post pasteurization contamination presence of these bacteria in pasteurized milk products is suggestive of in sanitary conditions or practices during production processing or storage).
  • Yeast and mold count.
  • Rinse or swab test to judge the cleaning efficiency etc.

We are marketing the milk under MNEMONIC Symbol with effect from 02-10-02 and we achieved the quality parameters stipulated by National Dairy Development Board for MNEMONIC.

MNEMONIC

Quality Parameters of Market Milk Standard Actual
MBR Time Hrs. 6.00 6.00
SPC/ML 25,000 8,000
Coliform/ML Nil Nil
Temperature 6℃ 9℃
Keeping Quality at Room Temperature 12 hrs.  

Milk Powder Plant

  • Established during 1974. Drying capacity to dry 1,00,000 Litres per day, 10 M.T. of Skimmed Milk Powder can be obtained for having total solids of 9.5 %.
  • The process of drying involved is spray drying.
  • Skim Milk Powder is a Fat free and rich Proteins product useful for old age senior citizens.

Chemical Composition

  1. Protein : 37.0%
  2. Fat : 0.5%
  3. Milk sugar : 51.0%
  4. Moisture : 3.5%
  5. Minerals : 8.0%

Achievements

  • Milk Sales increased from 77,000 LPD in 2002 to 1,80,000 LPD in 2008.
  • Milk Procurement also increased from 70,000 LPD in 1991 to 2, 22,430 LPD in 2008.
  • Awarded as the Best Milk Co-operative Union in Tamilnadu for the year 2005.
  • Awarded in the All India No. 1 Union in terms of growth in sale of milk. In NDDB’s annual report 2006.
Aavin milk Agents Computerised Bill For Every Payment
Any Time Aavin Card Sales
All India 20th Veterinary Sensex
Mega Tree Plantation Drive
Indian Oil Day Function
  • Hi, I recently went to Madurai, with my family and woman was there promoting your milk. My two boys tried a sample of the chocolate…
    » Mani Kumar
  • Aavin ice creams is very good tasty. My favorite is mango shake, very berry is damn good my recommendation is that....and also ghee is good.
    » Vinoth