Coming soon
Visit to Fru Bon milk plant
A visit was planned for Msc Hsc (Foods & Nutrition) on 29th Oct 2018.
Dev milk Foods is a milk and dairy company which is involved in the multiple projects covering, manufacturing, marketing and transportation of milk and milk products. DFM has established a state of the art Ice cream and bakery factory in one of the premium industrial area of Jaipur city, Mahindra World City.
Dev Milk Foods Private Limited. is a Private incorporated on 01 June 2004. It is classified as Non-govt company and is registered at Registrar of Companies, Delhi. Its authorized share capital is Rs. 2,000,000 and its paid up capital is Rs. 1,362,500. It is involved in Wholesale of agricultural raw material, live animals, food beverages and tobacco.
The specialties of DFM are FRUBON Ice cream, bakery, dairy ethnic Indian sweets & savories.
Vision of DMF is to be the most Innovative & Admired food company of the world."
The mission of DMF is
-
To create value for all stake holders of the company including farmers, customers, employees, society & environment.
-
To ensure the best food quality and flavour experience delivery to customers through innovation and superior manufacturing processes.
-
To attain sustainable & inclusive growth across regional, national and at the global level.
During the visit they focused on the raw material procurement, it’s processing, testing, product manufacturing & packaging. The tests performed in the laboratory were, protein estimation, total fat & solid not fat, total solids, total dissolved solids. Regarding the microbial quality TPC, TCC & total yeast count was analyzed.
The milk procured from the local village vendors is collected & pasteurized at 70-80oC for 15 sec. The milk pasteurized is 5000L per hour continuously.
Pasteurization for curd is done at 90oC & for paneer the temperature ranges from 50 -80oC where as at the curdling step the temperature was 70oC -80oC, there after it is reduced to 50oCdurig packaging.
All the equipments were cleaned by caustic soda & acid, & the rinsed with water to minimized spoilage.
Mr Rahul escorted the students to ice cream section & explained the process of ice cream mix & forming of different types of ice creams like cups, cones, bars, kulfi etc.
The ice cream were prepared in batches where the mix contained sugar, butter, stabilizers, emulsifiers milk base etc. These constituents were pasteurized at 80oC & the homogenized & cooled upto < 5oC.
According to the market demand the mix was first hold for 4hr to rehydrate carbohydrates & proteins & the transferred to 4L, 1250ml &700ml gallons & flavours are added & cones & cups were formed at a speed of 6000 cups/hr & 3000 cones/hr. The students were informed that a thin layer of chocolate was added to cones to reduce its melting temperature & prevent sogginess of the cones. The formed ice creams were the freezed in the last rooms at -30oC to -35oC.
Specific temperatures were set for kulfi freezing ie -20oC to -25oC in brine solution & -40oC for chocobars. The visit came to an end with ice cream tasting.
Overall it was a very fruitful visit.