Every morning, the milk that consumers get on their doorstep comes after a long and rigorous process of checks at various stages.
It begins at cooperative milk societies, where it is tested for fat and solid non-fat content. The milk is then sent to bulk coolers, from where tankers collect it and bring it to district unions or chilling centres. There again, the quality of the milk is tested and it is thereby sent to dairies.
The seal on the tanker is checked, broken, stirred, a sample lifted and tested, to see if it matches the quality mentioned in the invoice and then, the next seal is broken and the milk is sent to the chiller, where it will be kept at minus 4 degrees Celsius.
The milk will then be reconstituted according to the variety required, then homogenised to break down fat globules, so that they mix with the milk.
It is then pasteurised — heated to 75 degrees Celsius for a few seconds — and chilled again. Milk is then packed in covers and sent to depots and retailers, from where the milk reaches houses. Surplus milk is converted into powder and butter, kept in storage or sold in bulk.
