Ever wondered what goes "behind the scenes" before you purchase your daily dairy item from the retail shops? We shall walk you through the practice we follow at SR Dairy for obtaining fresh and consistent results.
We follow the conventional process to make Paneer to maintain natural flavor and aroma.
Milk is boiled and then lemon in the form of citric acid powder is added to curdle the milk.
Curdled milk is strained and pressed using a pneumatic paneer press.
Once the paneer has attained the desirable form and strength, it is stored in the cold room at a temperature below 4°C.
It is then vacuum packed in a wide range of packaging sizes to increase its shelf life and keep the freshness intact.
The packed item is then transported in Perforated milk vans and cold chain is maintained until it reaches retail stores.
Milk is first boiled to 80°C and then cooled down to 47°C.
Active Lactic culture is then proportionately added to the milk to curdle the milk.
It is then immediately packed in pouches using high-speed Automatic Form Fill Seal Machine (AFSS) and in Polypropylene Cups using Automatic Rotary Type Cup Filling & Sealing Machine.
It is then maintained at 47°C for 6-8 hours to set the curd and later transferred to cold room at a temperature below 4°C.
The packed item is then transported on Perforated milk vans and cold chain is maintained until it reaches retail stores.
Following milking and filtration, preliminary milk parameter tests such as pH level, FAT %, SNF % and density tests are performed
Milk is then immediately brought down to 4°C to retain its goodness and in order to arrest bacterial growth
Post this, the milk is boiled to 80°C for short amount of time to kill pathogenic organisms without affecting the taste or nutritional value
Next, the milk undergoes homogenization process under high pressure reducing the size of the cream into minuscule portions that are dispersed evenly across milk This process helps in easier digestion of milk and gives a smooth texture
The milk is chilled backed to 4°C in bulk milk coolers and later packed into pouches using high-speed Automatic Form Fill Seal Machine (AFSS)
vii) The packed item is then transported in Perforated milk vans and cold chain is maintained until it reaches retail stores
From the milk that is utilised for Curd and Paneer making, separation of cream of 50% fat is done by centrifugation process
The cream is then transferred to a high performance Stainless Steel Steam Jacketed Ghee Kettle
This equipment is steam heated to a high temperature of 115°C
Inside this, the cream is melted, separated, clarified, filtered and cooled. A typical ghee flavour emanates and this indicates final stage in ghee preparation
The resultant pure ghee is then packed into PET jars of various size and transported to retail stores