Mother Dairy, a brand initiated as a subsidiary of the National Dairy Development Board (NDDB) back in 1974, has now been established as a market leader in branded milk segment in Delhi and NCR. Primarily known for its milk and milk products including cultured products, ice creams, paneer and ghee, the company has diversified its portfolio with products in edible oils, fruits & vegetables, pulses, processed food like fruit juices, jams, etc. to meet everyday requirements of a household. Over the years, the brand has gained significant customer support and has become a household name with market leadership and presence across the country.
Having been certified with ISO 9001:2008 (QMS), ISO 22000:2005 (FSMS) and ISO 14001:2004 (EMS), Mother Dairy consider the quality of milk to be of paramount importance for the company. The company has invested extensively in installing hi-tech automated machines to ensure high product quality/reliability and safety. With an aligning interest towards safety and quality of food products, students from the Faculty of Food Safety and Quality (FFSQ) visited the premises of the famous dairy brand. The idea behind the visit was to educate the students about the insights of a Dairy plant, production of different dairy products, hygiene and sanitation maintenance at every production step.
Quality is never an accident; it is always the result
Of high intention, sincere effort, intelligent
Direction and skillful execution; it represents the
Wise choice of many alternatives
“ William A. Foster
FFSQ students, during their visit to the Mother Dairy plant, got to share the history of the brand; followed by a thoroughly detailed session about the processing and production of dairy products. The plant follows Mother Dairy Management System, an internal system developed to meet all process requirements based on National & International Standards. A stringent set of measures is employed at the premises to ensure the quality and purity of the milk. Each batch of incoming and outgoing milk is subjected to 21 quality tests including presence of foreign matter and bacteriological tests. The quality of milk accepted and dispatched meets certain predetermined standards. The milk goes through various processes such as Clarification, Homogenization, Standardization and Pasteurization, to ensure that it is safe for human consumption.
All of the incoming Milk received at Dairy units undergoes strict quality checks. Fresh milk is directly sourced from state level co-operatives and Mother Dairy own New Generation Co-operatives (NGC). After testing for basic quality parameters, the milk undergoes various processing steps; including filtration, clarification, pasteurization, chilling, filling, packing and storage before it reaches the customer. 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.