Twelve hours from the milking shed to your fridge
Freshness is logistics, not marketing. Here is exactly what happens to every litre we handle — and every check it has to clear.
Village collection
Farmers bring milk to the nearest centre by 5 AM. Every can is weighed and tested for fat, SNF and adulteration in front of the farmer, and the result is logged against their ID.
Rapid chilling
Bulk milk coolers drop the temperature to 4°C within sixty minutes of milking — the single biggest factor in how fresh a pouch tastes two days later.
Lab clearance
Tankers are held at the plant dock until our in-house lab clears acidity, antibiotic residue and microbial load. Rejected loads never enter the silos.
Pasteurisation & standardisation
HTST pasteurisation at 72°C for 15 seconds, then cream separation to hit exact fat targets for full cream, standardised, toned and double toned lines.
Packing
Filled and sealed on automated lines with zero hand contact, date-coded, and moved straight into the cold store at 4°C.
Cold-chain delivery
Insulated vehicles leave by 4 AM on 140+ routes so booths, retailers and homes are stocked before the day starts.
38 checks stand between the farm and your pack
Adulteration, fat, SNF, acidity, antibiotic residue, coliform count, seal integrity, cold-store temperature logs — recorded per batch and retained for audit.
FSSAI licensed
Plant and every product line licensed and periodically audited.
100% vegetarian
Green mark on every pack; no animal-derived processing aids.
Traceable batches
Date-code on the pack maps back to tanker, farmer route and shift.
Temperature logs
Cold store and vehicle temperatures recorded continuously.
Audit us before you buy
Institutional buyers are welcome to visit the plant, review our test records and take reference samples.