Home > QualityPreamble: We at "Hatsun" from management to down the line i.e. land/floor are conscious and continue to strive hard to achieve high level of pledge in obtaining pure milk and safe products. Scruple sly & sincerely IS standard of analysis are followed "before - during - after"; at procurement point, collection bank point, raw fresh milk reception point, Chilled milk point, market milk point, dairy ingredients point, dairy by-products point. Particularly physical, chemistry, microbiology, residue monitoring are applied at all necessary point in order to comply & to provide comfortable milk & milk products. This applies from cow to commercial.
Cow to commercial analysis subjective strategy:
At Fresh milk collection centre i.e. Hatsun Milk bank (HMB) First stage analysis):-
Fresh Milk is procured and poured at our dedicated (major) fresh milk collection centre i.e. Hatsun Milk Bank (HMB).
Physical evaluation:
- Organ optic evaluation i.e. sensory evaluation is carried out by our trained HMB personal
- Milk is measured i.e. computerized.
- Cleanliness of milk cans.
Chemical analysis:
- Gerber method applied to find out fat percentage
- Lactometer method is applied to find out Solid non fat
At Chilling centre raw fresh milk reception dock (Second tire analysis): -
Physical evaluation:
- Organ optic evaluation i.e. sensory evaluation is carried out by our trained HMB personal
- Milk is measured i.e. computerized.
- Cleanliness of milk cans.
Chemical analysis:
- Gerber method applied to find out fat percentage
- Lactometer method is applied to find out Solid non fat
- Adulteration test are carried out.
- MBRT is conducted.
- COB is conducted.
At Dairy chilled fresh milk reception dock (Third tire analysis): -
Physical evaluation:
- Sensory evaluation is carried out by our trained HMB personal
- Milk is measured i.e. computerized.
- Cleanliness of milk cans.
Chemical of milk:
- Gerber method applied to find out fat percentage
- Lactometer method is applied to find out Solid non fat
- Adulteration test are carried out.
- COB is conducted.
- Acidity test
Microbiology of milk:
- MBRT of milk
- Antibiotic residue test
- CAP residue test
- Standard plat count enumeration
- Coli form enumeration
During and after process of market milk:
- Homogenization efficiency
- The entire test stated above to confirm its declaration on the package.
During and after process of Dairy Ingredients:
- Entire IS standard of analysis and enumerations (Chemistry, microbiology, residue monitoring both quantitative and qualitative) are carried out scrupulously with out any deviations.
- Shelf-life studies are in place.
- Third party analyses are in place.
- Third party frequent audit are in place.
Constant monitoring, feed-back and collection of various datas have played and playing a major roll in our assurance of safe products to our royal - real ultimate customers.