INFORMATION

Katraj dairy was incorporated in 1960 with an intention of providing an organized fascality of
milk collection for the village level farmers situated in pune district. Katraj Dairy started with
milk collection of about 0.30 lakh (30.000) litres per day in the first year of operation and
today,has steadily grown to over 1.5 lakh (0.15 millions) litres per day and has a financial
turnover of over Rs.150 crores.
Katraj Dairy has achieved iso 9001:2000 and HACCP certification from DNV in oct 2006
and maintained. In oct 2009 Dairy has achieved ISO 9001:2008 and HACCP 2006 Dutch
standard from Dr.NORSKEY VERIUS.
Katraj products have been in use thousands of homes in pune since 1961. Katraj Milk,
Katraj Ghee,Katraj Jeera Tak, Katraj Cream have made Katraj a leading food brand in
Western Maharashtra. Today Katraj is a symbol of High - Quality milk products sold at
reasonable prices, the genesis of a vast co-operative network triumph of indigenous
technology, the marketing savvy of a farmers’ organization.

BOILER

Once the milk has reached the plant, it is first checked for its quality. After which it is
primarily filtered and added to the holding tanks. After which the milk is transferred through
pipelines to the boiler unit. This is where the milk is the milk is boiled to kill germs and make
the milk last longer, known as pasteurization.

[BOILER ROOM]

Pasteurization refers to the process of heating each & every particle of milk to at-least 63° C
for 30 minutes, or 72° C for 15 seconds in approved and properly operated equipment. After
pasteurization the milk is gradually cooled to 5° C.
REFRIGERATION PROCESSES
After this process the milk is stored in its specially designed storage containers. After which
it is ready for further processing and packaging. The milk can be further be utilized in the
production of rest of the products like flavored milk, ice cream, butter, ghee etc.

Quality control
Katraj Dairy is very strict when it comes to the quality of the milk and its products. It strictly
maintains its standard as per ISO 9001:2000 regulations. The work of this department
begins, as soon as the milk enters the gates of the factory. They initially check the quality of
the milk when it is in the milk tanker or milk transportation vehicle. They do so to ensure that
the milk is not spoiled and does not match the standards of Katraj Dairy. This process is
carried out to ensure that; bad milk does not get added to the rest of the milk in the storage
units.
This department uses the method of random sampling for selection of samples to test. It
picks up random samples from all the batches of products produced. If even one product in
the batch is not up to the mark, the entire batch of the product produced is discarded.
This department uses a variety of testing methods for the various products that are produced
at the plant. They usually check for pH, fat, acidity, water content, saturation levels, lactic
acid, etc. A hew of the chemicals that they use for testing are given below-
Iodine Solution
Sodium Bicarbonate
Lactic Acid
Diastix
Silver Hydroxide

Packaging