Vijayapur & Bagalkot milk union assures supply of pure and fresh milk to customers. This is achieved by having stringent Quality Control mechanism in place.
Quality control activities are structured as below
Phase–1: Milk Quality Testing Received from Co-operative Societies
- Observation: Each can of milk is checked for the presence of any extraneous matter or off-flavour.
- Sourage Test: In case of a sour smell, a sample from the can is drawn and tested for sourness. If clotting on boiling (COB) is observed, the milk in that can is rejected.
- Weighment: Only fresh and good-quality milk is accepted for weighment, and an individual society sample is drawn for quality testing.
- Quality Assessment: Each sample is analyzed by recording the Corrected Lactometer Reading (CLR) at 27°C using an ISI Lactometer. The fat content is estimated using an Electronic Milk Analyzer. Both results are used to calculate the Solids-Not-Fat (SNF) content using one of the following formulas:
- SNF = CLR + (FAT / 4) + 0.35, or
- SNF = (CLR / 4) + (0.25 × FAT) + 0.35
- Documentation: A route-wise truck sheet is generated and handed over to the respective milk transport lorries.
- Sample Preservation: All society samples are preserved under refrigerated conditions for one day to facilitate retesting, if required.
Phase–2: Milk Processing and Standardization
- The milk received from societies is chilled and pasteurized, then stored in silos or storage tanks under controlled conditions.
- The milk is standardized to achieve the desired Fat and SNF (Solids-Not-Fat) levels in accordance with the parameters prescribed under the Prevention of Food Adulteration Act, 1954, which governs the quality standards for milk supply.
- The standardization process is monitored and verified to ensure compliance with the stipulated quality parameters.
- Samples of packed sachets are drawn at scheduled intervals to ensure conformance to standards during packing and distribution.