Safe milk is a system, not a slogan
These are the controls we run on every lot we buy and every batch we pack. Where a certificate exists we show it; where it does not, we describe the work instead.
Five controls that decide how the pack tastes
Each one is a place milk can go wrong. Each one has a person responsible for it.
Food safety
Milk is treated as a perishable from the moment it leaves the animal. Every stage between the collection centre and the pack is designed to keep it cold, clean and traceable.
- Stainless steel contact surfaces, cleaned in place
- Staff hygiene protocol on the packing floor
- Batch codes recorded at fill
Laboratory testing
Our in-house lab tests incoming milk and outgoing batches. Milk that fails a check does not move forward — it is rejected at the point it fails.
- Fat and SNF on every lot
- Acidity and clot-on-boiling
- Adulterant screening
- Antibiotic residue screening
Cold chain
The cold chain is the product. Milk is chilled at the collection point, held cold through processing, and dispatched in insulated vehicles.
- Bulk chilling to 4°C
- Chilled dispatch bay
- Insulated delivery vehicles
Packaging
Food-grade multilayer pouches for milk, sealed pails for curd, vacuum-sealed blocks for paneer. Each pack carries its batch and date.
- Food-grade materials only
- Batch and pack date on every unit
- Tamper-evident seals
Traceability
Collection centres log the farmer, the time and the test result against every lot. That record follows the milk into the batch it becomes.
- Farmer-level collection records
- Lot-to-batch mapping
- Dispatch records per route
What we are licensed to do
Licence details are printed on every pack. Ask us and we will send the document.
FSSAI licence
Food Safety and Standards Authority of India
Number printed on pack
Audit us before you buy
Institutional buyers are welcome to visit the plant, review test records and take reference samples.