We are committed to

provide quality dairy

products to our customers
through strong focus on
modern practices in dairy
farming, milk procurement,
processing, packaging and
delivery.

AN INDUSTRY VISIT TO OSAM DAIRY ON 22ND FEBRURARY,2018 AS A PART OF

RURAL IMMERSION PROGRAM FOR PGDM 2017-19 STUDENTS.

A SPECIAL THANKS TO MR. HARSH THAKAR FOR HELPING US TO CONDUCT THIS

VISIT SUCCESSFULLY.
 Four friends from Jharkhand chucked their corporate jobs and decided to do something
different. They pooled in their savings and… bought cows! It‟s a risk that paid-off and, within five
years, their dairy business has milked out a turnover of over Rs 100 crore, becoming one of the most
popular brands of the state.
It all started in 2012 when the four partner-cum-friends, Abhinav Shah (35), Harsh Thakkar
(40), Rakesh Sharma (38), and Abhishek Raj (36), found themselves at the same junction in life: bored
of their jobs and wanting to do something of their own
Osam Dairy is currently present in 19 districts and works with 140 distributors and over 3,000
retailers across Jharkhand. From four, they are now 270 people-strong and their team is only getting
stronger.

Happy FARMERS & CONSUMER

Mission & Vision
Our Vision “to create a dairy brand which inspires confidence amongst the consumers for its
unfailing quality, outstanding processing infrastructure giving the most hygienic products
which offers value for money. We want to be part of consumers‟ every meal based on binding
trust generated through the use of our products”.

What do they produce & How?

Osam procures every drop of milk from a network of trained dairy farmers. The rigorous
training is supplemented by quality checks at the time of procurement on a daily basis through
Milk Analyzer which checks the milk on pre-defined parameters. If the milk does not meet our
standards on purity, quality and freshness, we reject the milk at the farm level. Once the milk
comes to the plant, expert dairy professionals take over in a modern, eco-friendly and hygienic
infrastructural set up. The milk is neither exposed to air or human touch. We ensure that
nothing but the best comes out of the „Osam‟ plant. We are proud of our infrastructure and
processes and we will be humbled if you would visit us at our plant in Patratu any time
convenient for you.
PRODUCTS OF OSAM DAIRY

Standarised Milk

Butter Milk Masala Butter Milk

Lassi Paneer Dahi

ACTIVITIES OF PRODUCTION DEPARTMENT

Raw
material
dock

Dispatch Electronic
to tank Milk Test

Deep Pasteurizing
chilling

Processed Separation
milk

Homogeniza
tion
 1. COLLECTION OF RAW MILK :

Raw milk is collected from different parts of Ranchi. Around 60,000 liters of milk is collected per
day. Before the milk is sent to laboratory for testing, the milk is separated from the raw milk. The
raw milk flows through stainless steel or glass pipes to a refrigerated bulk milk tank where it is
cooled to about 40° F (4.4° C). A refrigerated bulk tank truck makes collections from dairy farms
in the area within a few hours. Before pumping the milk from each farm's tank, the driver collects
a sample and checks the flavor and temperature and records the volume.

2. ELECTRONIC MILK TEST

Before pasteurizing the milk the samples are taken to the laboratory. In the laboratory with the
help of machine called Electronic milk tester, the proportion of SNF and FAT is checked with the
phosphate solution. When the color of the milk becomes yellow, it is sent for pasteurizing. A
clarifier removes debris, some bacteria, and any sediment that may be present in the raw milk. A
separator performs the same task, but also separates the heavier milk fat from the lighter milk to
produce both cream and skim milk. Some processing plants use a standardizer-clarifier, which
regulates the amount of milk fat content in the milk by rem

3. PASTEURIZING

The milk—either whole milk, skim milk, or standardized milk—is piped into a pasteurizer to kill
any bacteria. There are several methods used to pasteurize milk. The most common is called the
high-temperature, short-time (HTST) process in which the milk is heated as it flows through the
pasteurizer continuously. Whole milk, skim milk, and standardized milk must be heated to 161° F
(72° C) for 15 seconds. Other milk products have different time and temperature requirements.
The hot milk passes through a long pipe whose length and diameter are sized so that it takes the
liquid exactly 15 seconds to pass from one end to the other. A temperature sensor at the end of the
pipe diverts the milk back to the inlet for reprocessing if the temperature has fallen below the
required standard.

4. SEPARATION PROCESS

Separator machine separates two kind of products, skimmed milk and cream, through channels.
The separator separates the heavier milk fat from the lighter milk to produce both cream and skim
milk. Some processing plants use a standardizer-clarifier, which regulates the amount of milk fat
content in the milk by removing only the excess fat. The excess milk fat is drawn off and
processed into cream or butter.
 5. HOMOGENIZE
Most milk is homogenized to reduce the size of the remaining milk fat particles. This prevents the
milk fat from separating and floating to the surface as cream. It also ensures that the milk fat will
be evenly distributed through the milk. The hot milk from the pasteurizer is pressurized to 2,500-
3,000 psi (17,200-20,700 kpa) by a multiple-cylinder piston pump and is forced through very
small passages in an adjustable valve. The shearing effect of being forced through the tiny
openings breaks down the fat particles into the proper size and quantity as per requirement of the
batch.

The milk is then quickly cooled to 40° F (4.4° C) to avoid harming its taste.

6. PACKAGING PROCESS
After the milk is sent for the packaging to the milk packing station in the dairy plant the process
of milk packaging starts in the dairy plant station. Packs are usually of 500ml to 1litre. The
packets or cartons are stamped with a "manufacturing date” and unique batch code to identify
short comings if any. This also ensures that the retailers do not allow the milk to stay on their
shelves longer than it can be safely stored. The milk cartons or bottles are placed in protective
shipping containers and kept refrigerated. They are shipped to distribution warehouses in
refrigerated trailers and then on to the individual markets, where they are kept in refrigerated
containers.

7. STORAGE

Then the milk is sent to the cold storage of the dairy where the milk is stored until it is
dispatched. Here the milk is stored in the temperature of 4 degree celsius, it is maintained with the
help of exhaust fans having silicon chips. About 60,000 liters of milk is dispatched from the cold
storage every day. The damaged pouches are kept aside and the milk is once again put in the tank.

8. CLEANING

To ensure sanitary conditions, the inner surfaces of the process equipment and piping system are
cleaned once a day. Almost all the equipment and piping used in the processing plant and on the
farm are made from stainless steel. Highly automated clean-in-place systems are incorporated into
this equipment that allows solvents to be run through the system and then flushed clean. This is
done at a time between the normal influx of milk from the farms.