Mother Dairy Story
Mother Dairy
Happy Food. Happy People.
Focused on building a sustainable "Quality and Food Safety Program"

Quality Process


Fresh milk is sourced directly from state level co-operatives and Mother Dairy own New Generation Co-operatives (NGC). Milk received from individual producer is checked for all basic quality parameters meeting company specifications & requirements at respective collection & chilling centers.

Milk is then supplied to the Dairy units through insulated Milk Tankers under refrigerated conditions to maintain the freshness.

Strict Quality checks are performed for all incoming Milk received at Dairy units. These includes organoleptic (Taster, Odor & Appearance), Physico-chemical (e.g. Temperature, Foreign matter, % Fat, % SNF, %Acidity, % Protein etc.), microbiological (e.g. MBRT), also presence of any adulterations in Milk (e.g. Formalin, urea, starch, sugar, Glucose, maltodextrin, nitrate, Salt, Hydrogen Per-oxide, neutralizer, ammonium compounds and Fat adulterations).

Commodities, ingredients & packaging material used for our products are checked, approved and released by Quality functions as per company specifications and requirements.

GMP & Hygiene
Good manufacturing Practices (GMP) for our manufacturing units are ‘a given’, they are part of our heritage of producing best quality and safe products. We maintain highest level of GMP and hygiene requirements for production and handling of safe products for our valued customers and consumers

Our products are manufactured in state of the art manufacturing facilities using innovative Process & Technologies. The Milk received at the plant undergoes various processing steps before it reaches to the customer. Process steps include filtration, clarification, pasteurization, chilling, filling, packing and storage for our liquid milk category. For other dairy product category, few of the process steps are homogenization, vacreation, ultra heat treatment, evaporation, dehydration etc. Cleaning & Sanitation of the processing equipment is ensured using automatic Cleaning in Place (CIP) systems by applying ‘5T’ principles viz. Technology, Time, Temperature, Turbulence and Testing.

Critical control points (CCP), Operational Prerequisite Programs (OPRP) are identified for each process using scientific methodology and appropriate control measures are applied to ensure compliance of Quality and Food Safety requirements.

Process control parameters are monitored, recorded and reviewed as per the Quality Plan to ensure right product right at first time.
Manufacturing processes are benchmarked against best-in-class standards towards continual improvement for infrastructure and system requirements.

The Filling and packing is considered to be most sensitive operation having appropriate access control. Zoning principles are applied in these areas to avoid any cross contaminations in our Finished Product. Online quality control checks (e.g. net weight, leakages, seal integrity, batch coding, packing material quality, filling temperature etc.) are carried out and recorded by our Packing In-charges.

Only QC approved and released Packaging materials are used for packing operations.

Packaging material used for our products is with the objective of retaining taste, freshness and unique natural appeal.

Product Testing & Release
Finished product is tested for the specified quality parameters of each product category as per our internal standardized sampling plan and test procedure. Test results are recorded, reviewed by Quality functions. It is ensured that only good quality product is released for dispatch and reaches our valued customer & consumer.

Our strength lies in adherence to systematic Process approach in the complete distribution chain to deliver product with highest quality standards to our customers and consumers. This includes,
1. Availability of standard guidelines & norms for warehousing, handling, storage and transportation requirements.
2. Benchmarking of Transportation vehicles for infrastructure and hygiene requirements
3. Benchmarking of CFA’s and Distributors for infrastructure and hygiene requirements
4. Benchmarking of Milk Shops for infrastructure and hygiene requirements
5. Monitoring of quality parameters (e.g. hygiene, storage temperature) of the distribution chain

Our products are marketed through a chain of our own Milk Shops, retail outlets and mobile vending units maintaining best-in-class hygiene standards. We ensure that products are available, displayed appropriately and cold chain conditions are maintained to retain product quality & freshness.

Creating a culture of "Total Quality"