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Integrated Diary Farming

PERISHABLEity!

Themost dreaded "word" the single most potent risk the food industry combatscontinuously, even today. The onset starts when it is produced and in duecourse of time, it is rendered unsuitable for human consumption. That is because;micro-organism (bacteria and fungi) will feast of these food and releasetoxins, flavour & taste changing chemicals which will be both unsafe andunpalatable for humans.

Thekey to reducing risk will be to arrest or eliminate these microorganisms,without altering the nutritional quality of food, which can give longer lifeand time for the food product to be consumed, thereby, increasing theprofitability of the food enterprise.

"Milk" by definition, is vulnerable to this microbial onslaught.

Thequantities consumed as milk or its products and the age group which consumes,makes it all the more pertinent to ensure that the microbial multiplication andits overload is arrested.

Thisis achieved by "processing" milk, thereby physically exterminating themicrobial population in milk. The subsequent packaging and the methodology forhandling processed milk can arrest the growth of whatever microbes which hassurvived the "Processing". This increases the milk’s life and also its profitability.

Takea look at your own house! Most common and often practiced method to increaselife of Milk in your house or any household, is by converting them to products.

-      Dahi can last longer than 2 days;

-      Cheese maybe for a few weeks;

-      Ghee also for a few weeks /months; and so on.

Thesemilk "processing" knowledge is passed on to us through generations.

Hence, "processing" is the mantra for its longerlife and in business context, reduced risk and better profitability.

Therefore,if we can introduce processing methodologies into a farm scenario, which canrender milk less perishable, it can reduce risks and increase profitability.

The current Scenario

Ina typical farm, we will find that, the focus is on "MILK PRODUCTION". They willalso have a chilling unit with or with a very basic packing unit, wherein, theywill pack fresh raw milk. This does not fully address the "mitigation of risk" associated with perishability of themilk. Such arrangements exposes the farm to great product risk and therebyBusiness (profitability)risk.

Considerthis, Milk, in the animal is almost sterile (meaning, it is devoid ofmicroorganisms). The Milking Process contaminates it, the transportationcontaminates it, the storage contaminates and facilitates its propagation, soon and so forth. Therefore, by the time this milk is consumed, it is a verydifferent product, with loads and loads of microorganisms, changed lactosecontent and its chemistry, due to fermentation, changed protein structure dueto microbial action, changed flavour and taste due to the chemicals and toxinsreleased by microbial action.

Thekey is to retaining the "Originality of the milk" or in common parlance "it’sFreshness." This is achieved by avoiding the microbial contamination andarresting the growth of whatever little organisms which are inadvertentlyadded.

Wecould create an ecosystem, wherein, milk is drawn from animals through asterile milking system, which will drain into a sterile Milk Coolers (reducingthe temperature of milk instantly to 4 degrees, thereby reducing microbialmetabolism, if any), from where, it is pumped to a processing unit where themilk is pasteurized and packed in a sterile environment.

The "Milk" would then see daylight only when the consumer opens his pack. It will thenbe world class and the product delivered will be the "TRUE MILK" without anychange in its nutritional or other organoleptic character. That will be truly "Farm Fresh".

Thereare a lot of other milk product manufacturers such as Ice-creams, Cheese,Yoghurt, Dahi etc, where the finished product quality will be vastly enhancedif they are able to start their processing Milk, which has a very low microbialload and which is as close to "Freshness" as nature delivers. This willdirectly influence the desirability" of these products amongst the consumers,hence the brand. Therefore, the opportunity for such milk will not only beretail customers but large product manufacturers.

The Way Forward.

Anintegrated unit capable of producing about 4 to 5 thousand litres of milk perday, well supported by a processing unit and is capable of producing:

1.    Pasteurised milk

2.    Fermented Milk (Yoghurt /Dahi / Butter Milk etc)

3.    Ghee;  and maybe

4.    Ice-cream.

Themovement of milk can be controlled and regulated to ensure that, there is zerocontact with environment throughout the product’s life at the facility.

Allthese coupled with a very well defined and structured marketing effort with a planto create a BRAND is the way forward.

The Yushmakam Factor.

TeamYushmakam can create this dream and can set up all the systems and processeswhich can transform into a sustainable model, wherein production, processing,quality and marketing will be integrated into a seamless flow of value chain,continuously generating value for the entrepreneur.

Atthe establishment stage, we are capable of co-ordinating with various agenciesincluding the financial institutions, statutory bodies, local administrationsetc., to establish such a unit.

We can provide all drawings and various othertechnical inputs which can literally "Hand Hold" the entrepreneur into thisworld of exciting business. 

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