15 stages, three zones, one continuous line.

80,000 L/day intake from cooperative farms, screened at the platform. Antibiotic residue test is a mandatory CCP for every tanker.

Physical, chemical and microbial checks decide the pass/fail. Typical release rate is 95–98%.

Milk is pulled to 4 °C in under 30 minutes and buffered ≤ 6 h. Silos are jacketed SS 316L with slow-rpm agitation.

72 °C for 15 s with a certified chart recorder and automatic flow-diversion valve. Alarm ≤ 71 °C.

Whole milk splits into 72,400 L skim and 7,600 L cream at 40% fat. Skim residual fat ≤ 0.05%.

Falling-film evaporator with MVR raises total solids from 12.4% to 50%, evaporating 60 t/h of water at low temperature.

Concurrent spray dryer with disc atomiser, 180–200 °C inlet, 80–90 °C outlet. Fluid-bed dryer/cooler finishes moisture and cools to packing temperature.

Instant-grade only: powder is rewetted, agglomerated to 100–350 μm, sprayed with 0.3–0.5% lecithin for cold-water wettability ≥ 90%/30 s.

Multi-deck vibrating sieve removes oversize / lumps; in-line metal detector rejects any ferrous / non-ferrous contamination.

Nitrogen-blanket SS 316L silos hold 24–48 h of product for lab release before packing.

Moisture, wettability, solubility, particle size, colour, TPC and pathogen panels. Certificate of Analysis issued per batch.

Multi-wall paper bag with PE liner, N₂ flushed. Auto weighing ±0.1%, seam heat-sealed.

Tin cans (400 g / 900 g / 1.8 kg) and stick sachets — nitrogen flushed for IMF and premium WMP.

Robot palletiser, stretch-hooding, dispatch at 20 ± 2 °C, RH < 60%.

Full CIP loop (pre-rinse → alkali → intermediate rinse → acid → sanitise → final rinse) every 16 h of drying operation, with conductivity + temp verification.

Split-off cream (40%) is standardised to 18/25/35/40%, pasteurised at 85 °C × 15 s and packed for retail — highest per-litre return of the plant.

Surplus cream is churned to butter (80% fat), fractionated to AMF (99.8%) and clarified to ghee (99.5%). Combined stream ≈ 1,716 t/yr.

Whey stream (from off-take cheese or captive cheese line) is ultrafiltered to concentrate protein (WPC 34–80%) and nano-filtered for lactose recovery.

Demineralisation to 40/50/70/90% for the DWP grades — DWP 70 is the key infant-formula ingredient.

Concentrated whey / WPC / DWP / MPC / MPI streams are spray-dried on the shared tower windows and packed in 25 kg bags or retail cans.