Here’s how Dinshaws milk factory at Nagpur processes 3.5 lakh litres of milk everyday!

Around 1.8 lakh to 3.5 lakh litres of milk per day is procured from 35 chilling centers across villages of Madhya Pradesh and Vidarbha for processing at Dinshaw’s milk factory, MIDC Butibori, Nagpur

The processed milk is dispatched through insulated vans from Dinshaw’s milk factory, MIDC Butibori, Nagpur, at around 11pm to local distributors in Nagpur. Between 3pm to 6pm, the processed milk is dispatched to distributors across Vidarbha

Insulated trucks empty the procured milk at the ‘Raw Milk Reception Dock’ for testing of adulteration in raw milk (if any) at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Insulated Silo tanks are used for the storage of raw milk and pasteurised milk at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Cream tanks that can hold up to 15,000 to 50,000 litres of pasteurised milk at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Milk is pasteurised in the pasteuriser for SNF (Solids-Not-Fat) content. SNF comprise the substances in milk other than butterfat and water that include casein, lactose, vitamins and minerals, which contribute significantly to the nutritive value of milk

Butter is churned below 5 - 10°C in CBM (Continuous Butter making Machine) at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Workers assembling the finished milk pouches at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Around 20 workers are assigned the task to fill 40 milk pouches each per minute, at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Huge lassi tanks that can hold up to 5000 litres of lassi at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Curd is hung for 24 hours on the ‘Chakka hanging tray’ to prepare chakka (strained yogurt), which is used for making Shrikhand at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Ingredients like badam, pista, kesar and elaichi are added in huge containers for the preparation of Shrikhand at Dinshaw’s milk factory, MIDC Butibori, Nagpur

The CBMs (Continuous Butter Making Machines) at Dinshaw’s milk factory, MIDC Butibori, Nagpur, produce butter at a temperature of 8-10°C through churning

Melted butter is cooked in the container with rotating blades, which has a capacity of one ton, for the preparation of ghee at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Final product in the form of pure ghee is stored in two tanks, each with a capacity of five tonnes at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Final packaged tins of ghee ready for dispatch at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Centralised quality control lab for inspecting milk and milk products at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Around 1.8 lakh to 3.5 lakh litres of milk per day is procured from 35 chilling centers across villages of Madhya Pradesh and Vidarbha for processing at Dinshaw’s milk factory, MIDC Butibori, Nagpur

The processed milk is dispatched through insulated vans from Dinshaw’s milk factory, MIDC Butibori, Nagpur, at around 11pm to local distributors in Nagpur. Between 3pm to 6pm, the processed milk is dispatched to distributors across Vidarbha

Insulated trucks empty the procured milk at the ‘Raw Milk Reception Dock’ for testing of adulteration in raw milk (if any) at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Insulated Silo tanks are used for the storage of raw milk and pasteurised milk at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Cream tanks that can hold up to 15,000 to 50,000 litres of pasteurised milk at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Milk is pasteurised in the pasteuriser for SNF (Solids-Not-Fat) content. SNF comprise the substances in milk other than butterfat and water that include casein, lactose, vitamins and minerals, which contribute significantly to the nutritive value of milk

Butter is churned below 5 - 10°C in CBM (Continuous Butter making Machine) at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Workers assembling the finished milk pouches at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Around 20 workers are assigned the task to fill 40 milk pouches each per minute, at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Huge lassi tanks that can hold up to 5000 litres of lassi at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Curd is hung for 24 hours on the ‘Chakka hanging tray’ to prepare chakka (strained yogurt), which is used for making Shrikhand at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Ingredients like badam, pista, kesar and elaichi are added in huge containers for the preparation of Shrikhand at Dinshaw’s milk factory, MIDC Butibori, Nagpur

The CBMs (Continuous Butter Making Machines) at Dinshaw’s milk factory, MIDC Butibori, Nagpur, produce butter at a temperature of 8-10°C through churning

Melted butter is cooked in the container with rotating blades, which has a capacity of one ton, for the preparation of ghee at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Final product in the form of pure ghee is stored in two tanks, each with a capacity of five tonnes at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Final packaged tins of ghee ready for dispatch at Dinshaw’s milk factory, MIDC Butibori, Nagpur

Centralised quality control lab for inspecting milk and milk products at Dinshaw’s milk factory, MIDC Butibori, Nagpur

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