MOTHER DAIRY

Mother Dairy Delhi was set up in 1974 under the Operation Flood Programme. It is now a wholly owned company of the National Dairy Development Board (NDDB). Mother Dairy markets & sells dairy products under the Mother Dairy brand (like Liquid Milk, Dahi, Ice creams, Cheese and Butter), Dhara range of edible oils and the Safal range of fresh fruits & vegetables, frozen vegetables and fruit juices at a national level through its sales and distribution networks for marketing food items. Mother Dairy sources significant part of its requirement of liquid milk from dairy cooperatives. Similarly, Mother Dairy sources fruits and vegetables from farmers / growers associations. Mother Dairy also contributes to the cause of oilseeds grower cooperatives that manufacture/ pack the Dhara range of edible oils by undertaking to nationally market all Dhara products. It is Mother Dairys constant endeavor to (a) Ensure that milk producers and farmers regularly and continually receive market prices by offering quality milk, milk products and other food products to consumers at competitive prices and; (b) Uphold institutional structures that empower milk producers and farmers through processes that are equitable. At Mother Dairy, processing of milk is controlled by process automation whereby state-of-the-art microprocessor technology is adopted to integrate and completely automate all functions of the milk processing areas to ensure high product quality/ reliability and safety. Mother Dairy is an IS/ ISO-9002, IS-15000 HACCP and IS-14001 EMS certified organization. Moreover, its Quality Assurance Laboratory is certified by National Accreditation Board for Testing and Calibration Laboratory (NABL)-Department of Science and Technology, Government of India. Mother Dairy markets approximately 2.8 million liters of milk daily in the markets of Delhi, Mumbai, Saurashtra and Hyderabad. Mother Dairy Milk has a market share of 66% in the branded sector in Delhi where it sells 2.3 million liters of milk daily and undertakes its marketing operations through around 14,000 retail outlets and 845 exclusive outlets of Mother Dairy. The companys derives significant competitive advantage from its unique distribution network of bulk vending booths, retail outlets and mobile units. Mother Dairy ice creams launched in the year 1995 have shown continuous growth over the years and today boasts of approximately 62% market share in Delhi and

NCR. Mother Dairy also manufactures and markets a wide range of dairy products that include Butter, Dahi, Ghee, Cheese, UHT Milk, Lassi & Flavored Milk and most of these products are available across the country. The company markets an array of fresh and frozen fruit and vegetable products under the brand name SAFAL through a chain of 400+ own Fruit and Vegetable shops and more than 20,000 retail outlets in various parts of the country. Fresh produce from the producers is handled at the Companys modern distribution facility in Delhi with an annual capacity of 200,000 MT. An IQF facility with capacity of around 75 MT per day is also operational in Delhi. A state-of-theart fruit processing plant of fruit handling capacity of 120 MT per day, a 100 percent EOU, setup in 1996 at Mumbai supplies quality products in the international market. With increasing demand another state-of-the-art fruit processing plant has been set up at Bangalore with fruit handling capacity of around 250 MT per day. Mother Dairy has also been marketing the Dhara range of edible oils for the last few years. Today it is a leading brand of edible oils and is available across the country in over 2,00,000 outlets. The brand is currently available in the following variants: Refined Vegetable Oil, Refined Soybean Oil, Refined Sunflower Oil, Refined Rice Bran Oil, Kachi Ghani Mustard Oil and Filtered Groundnut Oil. Mother Dairy has also launched extra virgin Olive Oil under the Daroliva brand. Mother Dairy has over the last 3 decades, harnessed the power of farmer cooperatives to deliver a range of delicious products and bring a smile on your face. In times to come, Mother Dairy shall strive to remain one of Indias finest food companies.

The White Revolution

Lovingly called the Father of the White Revolution in India, Dr Verghese Kurien was born on November 26, 1921. Credited with architecting the Operation Flood -- the largest dairy development programme in the world -- Dr Kurien set up the Anand model of cooperative dairy development, engineered the White Revolution in India, and made India the largest milk producer in the world.

Education
Dr Kurien graduated with Physics from Loyola College, Madras in 1940 and then did BE (Mech) from the University of Madras. After passing out of the University, he joined the Tata Steel Technical Institute, Jamshedpur from where he graduated in 1946. He then went to USA on

a government scholarship to earn his Master of Science in Mechanical Engineering (with distinction) from Michigan State University. When he came back to India, he was posted as a dairy engineer at the government creamery, Anand, in May 1949. Around the same time, the infant cooperative dairy, Kaira District Cooperative Milk Producers' Union Limited (KDCMPUL), -- now famous as Amul -- was fighting a battle with the Polson Dairy, which was privately owned. Young Kurien, fed up with being at the government creamery, which held no challenge, volunteered to help Shri Tribhuvandas Patel, the Chairman of KDCMPUL, to set up a processing plant. This marked the birth of AMUL. Dr Kurien has since then built this organisation into one of the largest and most successful institutions in India. The Amul pattern of cooperatives had been so successful, in 1965, then Prime Minister of India, Shri Lal Bahadur Shastri, created the National Dairy Development Board (NDDB) to replicate the programme on a nationwide basis citing Dr Kurien's "extraordinary and dynamic leadership" upon naming him chairman. Kurien also set up GCMMF (Gujarat Cooperative Milk Marketing Federation) in 1973 to sell the products produced by the dairies. Today GCMMF sells AMUL brand products not only in India but also overseas.

Awards
For his contribution to the dairy industry, Dr Kurien has received top awards not only in India but also overseas. 1963 Ramon Magsaysay Award for Community Leadership 1965 Padma Shri 1966 Padma Bhushan (from president Sarvepalli Radhakrishnan) 1986 Krishi Ratna Award (by the President of India) 1986 Wateler Peace Prize Award (of Carnegie Foundation ) 1989 World Food Prize Laureate 1993 International Person of the Year (by the World Dairy Expo , Madison, Wisconsin, USA) 1999 Padma Vibhushan

MILK UNIT
Milk Contains
Milk is rich in protein and calcium which help build the muscles you need to throw a ball or climb a tree. One 200 ml glass of milk provides a power-pack of nutrients a child needs daily.

Ever wondered why Milk is white?

If you're a kid, your natural curiosity must have triggered this question: Why is milk white in colour? And if you are a harried parent who's already fielded questions on why the sky is blue and why the grass is green, sooner or later you're going to have this one thrown at you. The protein contained in milk is called 'Casein'. This protein is rich in Calcium and is white in colour. Milk also contains fat, which adds to the whiteness. That's why low-fat milk is less white in appearance (though you may not be able to spot the difference with the naked eye). White objects do not absorb much light - that means most of the light gets reflected. A tomato looks red because it reflects red light and absorbs the other colours of the spectrum. Milk looks white because both Casein and cream (fat) reflect light.

Ideally, how much milk should a young child drink?

Growing children need calcium for healthy growth and for building strong bones and teeth - and a very good source of calcium is milk. Children, especially pre-teens, should have an intake of at least two glasses of milk every day. Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.

LIQUID MILK PROCESSING PLANT

SSP offers milk processing plant for minimum milk handling capacity 5000 litres per day and the maximum Milk handling capacity -500,000 litres per day. Wide range of products likes ghee, butter, cream, toned milk, double toned milk, and skimmed milk can also be manufactured. Milk is first received in a dump tank from the road milk tankers. It is then chilled in a chilling unit to 4C. This chilled milk is then pasteurized in a milk pasteurizer and cream is separated from milk in by the cream separator to get skimmed milk. Milk is standardized depending on the requirement of toned milk, double toned milk, skimmed milk or full cream milk.

The separated cream is further processed to manufacture ghee and butter. The pasteurized skimmed milk, toned milk or double toned milk is sent for packing in pouches in the packing machine for various capacities like kg, 1 kg pouches. The plant will be in operation for 20 hours in a day.

PRODUCT SPECIFICATION
Fat (min) SNF Double Toned Milk 1.5% 9.0% Toned Milk 3.0% 8.5% Full Cream Milk 6.0% 8.5% Skimmed Milk Max 0.5% 9.0%

The knowledge gained from experience and process technology available, SSP extends to all kind of consumer milk products, whether they are manufactured by way of traditional processing techniques or by more sophisticated ones such as Evaporating, Spray Drying and Fluidized Bed Drying.

MILK POWDER PLANT (SMP/WMP)

Drying extends the shelf life of milk apart from reducing the weight and volume. Drying lowers the cost of transportation also. The initial solid in the milk varies from 7.5% to 12% depending upon type of milk and the final moisture in the powder ranges between 2.5% and 4%. Since drying is an energy intensive process, the energy efficient evaporator and dryers are used for the milk powder plant. SSP offers Milk Powder Plant for capacity 10 kg/h to 60 Ton/day powder production. Milk powder plant produces skimmed milk powder and whole milk powder. Milk powder plant comprise following components : Multiple Effect Falling Film Energy Efficient Evaporator Energy Efficient Spray Dryer Vibro Fluid Bed Dryer Cum Cooler as Second Stage Dryer Lecithination System for Whole Milk Powder Milk is concentrated up to 45-48% solid concentration in Multiple Effects Falling Film Evaporator with TVR System. Evaporation of water takes place under vacuum conditions and at low temperature. A Five Effect Falling Film Evaporator with TVR over 3rd effect will have specific steam consumption of 0.12 kg/kg whereas a seven effect plant with TVR over 4th effect gives specific steam

consumption of 0.09 kg/kg which is equivalent to energy consumption in MVR evaporator. During drying in spray dryer, the excess water present in free form between the particles of the dry solids gets evaporated easily. Whereas last stage of evaporation demands more energy as water contained in pores and capillaries of the solid particles need to be evaporated. These last drops of water are removed from milk solid in a Vibro Fluid Bed Dryer which requires less energy for removal of balance moisture. The combination of multiple effect evaporators, spray dryer with fines recirculation system and use of a 'Vibro Fluid Bed Dryer', produces powder with extremely good solubility called instant powder. SSP also offers lecithination system integrated with the milk powder plant to manufacture whole milk powder. The lecithin treatment for lecithination refers to the coating of powders by a wetting agent consisting of lecithin dissolved in butter oil or low-melting oil. The wetting agent is sprayed by directly on the powder under vigorous fluidization in a vibrating fluid bed dryer. Excellent quality WMP is produced with this system. SSP ensures supply of most energy efficient plant which produces instant powder of highest quality.

Main advantage of SSP Evaporator is :

Compact design and flexibility in operation. Low Steam, power and cooling water requirement. Short residence time and low liquid hold up. No scale formation in tubes, needs only CIP from balance tank for cleaning. Easy operation and less break down time.

Main advantage of SSP Dryer is :

Flexibility in controlling powder quality and production of instant powder. Winch driven special cleaning lift (not available in any other design). Negligible deposition of powder in the chamber. Most energy efficient. Extremely efficient cyclone separator. Our Evaporators and dryers are expandable up to 100% capacity. So in near future if you think about expansion, it can be done within the existing building.

Quality Parameters Of Milk Powder

SMP WMP MOISTURE : 3.5% - 4% 2.5-3%

SOLUBILITY INDEX ML. : 0.1 - 0.5 0.1-0.5 at 45C SCORCHED PARTICULES : DISC. A/B DISC A/B WETTABILITY (SEC.) MAX. : 30 - 45 45-60 BULK DENSITY (g/cc) : 0.4 - 0.6 0.5-0.55 DISPERSIBILITY : 85% 85% (with lecithination)

MALTED MILK PLANT

SSP offers malted milk plant for different capacities. SSP is experienced in the manufacture of malted milk plant. Malted milk food is the product obtained by mixing whole milk or partially skimmed milk or milk powder with malt extract and cereal grain flour in such a manner as to secure complete hydrolysis of the starchy material. It should not contain added sugars, fat and added colours and preservatives. The manufacturing process consists of the following stages : Blending of ingredients like malt extract, milk or milk powder, grain flour etc in required proportion. Concentration of the slurry in scraped surface evaporator. Vacuum Drying of the concentrate. Pulverization of the dried product. Packing of malted food. Storage.

Milk Quality Test

Quality Testing of Milk using Colorimetric Chemical Analysis and Lovibond Colour Standards.

Introduction
Colorimetric chemical analysis is commonly used to determine the amount of a particular chemical present in a sample, using the depth of colour produced by the action of chemical reagents as a measure of concentration. As summarised below, several substances that are useful in the quality testing of milk can be determined colorimetrically using appropriate reagents and Lovibond test discs containing series of coloured glass filters, which have been calibrated in accordance with the specific test procedures. These tests are ideal for field applications; they are based on simple, robust and inexpensive apparatus, employ straightforward methods that give rapid results, yet achieve a standard of accuracy that is more than sufficient for such purposes.

The Tests
The Efficiency of Pasteurisation - The Phosphatase Test
The Phosphatase test is a chemical measure for the efficiency of milk processing, revealing whether the products have been adequately heat-treated and the possible causes of under-pasteurisation or whether they have been contaminated with raw products. The Phosphatase test is valuable as a rapid test, designed to detect minor processing faults after an incubation period as short as 30 minutes, compared with incubation of up to 24 hours for alternative methods. It is used widely as a routine test in dairy plant control and has been adopted as the official test method in the UK and France.

Quality Test based on the Resazurin Reduction Method

The Resazurin test is used as a rapid indication of the bacterial content of milk. Resazurin gives milk a characteristic blue colour and the test is based on the ability of bacteria in the milk to reduce the blue dye. The quality of the milk is judged by noting the degree of colour change - from blue through mauve and purple and pink and finally colourless - after a stated period of incubation, or the time required reducing the dye to a predetermined colour. The Resazurin test is ideal for testing milk at the point of delivery and for regular periodic checks on quality. Although it is most applicable to raw milk, it has also been used to test pasteurised milk, raw and pasteurised cream, foremilk samples for detecting mastitis plus the cleanliness of shipping cans and other containers.

Estimating Shelf-Life by Measuring Developed Lactic Acid

This test for milk and milk products is based on a relationship between developed lactic acid and keeping quality. Milk proteins are precipitated by means of reagents and ferric chloride is added to the filtrate to produce a yellow complex. The intensity of this yellow colour is proportional to the concentration of lactic acid present.

Equipment Required
Each of these colorimetric tests can be carried out using a selection of inexpensive and simple to use equipment: the Lovibond Comparator 2000 in conjunction with the Milk Viewing Stand, DB415, the appropriate reagents and test discs containing coloured, graded glass filters (see table) and test tubes, AF215TT. Also available are portable and laboratory lighting units for accurate colour matching irrespective of ambient lighting. Lovibond Colour Standards for Testing Milk Test Disc Code Range Test Method Based On Phosphatase in Milk 4/13 0, 6, 10, 14, 18, 25, 42 mg p-nitrophenol per ml of milk Aschaffenburg & Mullen Phosphatase test Resazurin 4/9 0, 1, 2, 3, 4, 5, 6 Resazurin tablets Lactic Acid 4/17 0, 0.01, 0.02, 0.03, 0.04, 0.05% Ferric Chloride

Other Chemical Analysis Tests:

Alizarol (68%) Test
This test gives an indication of the heat stability of milk and is used for testing the stability of the milk proteins before processing. The test is used as a platform (acceptance/rejecting) test for raw milk for acceptability either on the farm, tanker or milk reception at the factory.

Results:
In summary, colour standards indicate: Light purple (fresh milk) Yellow (sour) Brownish-yellow (slightly acid) Violet (alkaline)

ICE CREAM UNIT

Caramel ice creamIce cream or ice-cream (originally iced cream) is a frozen dessert usually made from dairy products, such as milk and cream, combined with fruits or other ingredients. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavorings and colorings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream. The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients.[1] In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available to those who are unable to enjoy traditional ice cream due to lactose intolerance or allergy to dairy protein.

Production
Before the development of modern refrigeration, ice cream was a luxury item reserved for special occasions. Making ice cream was quite laborious. Ice was cut from lakes and ponds during the winter and stored in large heaps, in holes in the ground, or in wood-frame ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and shipping into big business, cutting ice in New England and shipping it around the world. Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbtierre (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone. The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method. The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on September 9, 1843. The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker. Many inventors patented improvements on Johnson's design. In Europe and early America, ice cream was made and sold by small businesses, mostly confectioners and caterers. Jacob Fussell of Baltimore,

Maryland was the first to manufacture ice cream on a large scale. Fussell bought fresh dairy products from farmers in York County, Pennsylvania, and sold them in Baltimore. An unstable demand for his dairy products often left him with a surplus of cream, which he made into ice cream. He built his first ice cream factory in Seven Valleys, Pennsylvania, in 1851. Two years later, he moved his factory to Baltimore. Later, he opened factories in several other cities and taught the business to others, who operated their own plants. Mass production reduced the cost of ice cream and added to its popularity. An electric ice cream makerThe development of industrial refrigeration by German engineer Carl von Linde during the 1870s eliminated the need to cut and store natural ice and when the continuous-process freezer was perfected in 1926, it allowed commercial mass production of ice cream and the birth of the modern ice cream industry. The most common method for producing ice cream at home is to use an ice cream maker, in modern times generally an electrical device that churns the ice cream mixture while cooled inside a household freezer, or using a solution of pre-frozen salt and water, which gradually melts while the ice cream freezes. Some more expensive models have an inbuilt freezing element. A newer method of making home-made ice cream is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture.

Dietary
Ice cream may have the following composition: Greater than 10% milkfat and usually between 10% and as high as 16% fat in some premium ice creams 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk 12 to 16% sweeteners: usually a combination of sucrose and glucosebased corn syrup sweeteners 0.2 to 0.5% stabilizers and emulsifiers 55% to 64% water which comes from the milk or other ingredients. These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, however, the percentages by weight are more relevant. Even the low fat products have high caloric content: Ben and Jerry's No Fat Vanilla Fudge contains 150 calories per half cup due to its high sugar content.

True ice cream

Ice cream recipes first appear in 18th century England and America. A recipe for ice cream was published in Mrs. Mary Eales's Receipts in 1718. To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream. The earliest reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877. 1744 in Pennsylvania Mag. Hist. & Biogr. (1877) I. 126 Among the rarities..was some fine ice cream, which, with the strawberries and milk, eat most deliciously. The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for ice cream. OED gives her recipe: H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream..set it [sc. the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt. 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavored ices and ice cream. Ice cream was introduced to the United States by Quaker colonists who brought their ice cream recipes with them. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. First Lady Dolley Madison is also closely associated with the early history of ice cream in the United States. One respected history of ice cream states that, as the wife of U.S. President James Madison, she served ice cream at her husband's Inaugural Ball in 1813. Around 1832, Augustus Jackson, an African American confectioner, not only created multiple ice cream recipes, but he also invented a superior technique to manufacture ice cream.

In 1843, Nancy Johnson of Philadelphia was issued the first U.S. patent for a small-scale handcranked ice cream freezer. The invention of the ice cream soda gave Americans a new treat, adding to ice cream's popularity. This cold treat was probably invented by Robert Green in 1874, although there is no conclusive evidence to prove his claim. Ice cream sundaes with fruit, nuts, and a wafer. The ice cream sundae originated in the late 19th century. Several men claimed to have created the first sundae, but there is no conclusive evidence to back up any of their stories. Some sources say that the sundae was invented to circumvent blue laws, which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo, New York; Two Rivers, Wisconsin; Ithaca, New York; and Evanston, Illinois. Both the ice cream cone and banana split became popular in the early 20th century. Several food vendors claimed to have invented the ice cream cone at the 1904 World's Fair in St. Louis, MO, and reliable evidence proves that the ice cream cone was popularized at the fair. However, Europeans were eating cones long before 1904. In the UK, ice cream remained an expensive and rare treat, until large quantities of ice began to be imported from Norway and the US in the mid Victorian era. A Swiss-Italian businessman, Carlo Gatti, opened the first ice cream stall outside Charing Cross station in 1851, selling scoops of ice cream in shells for one penny. The penny lick soon became popular, remaining on sale until banned in 1926, by which time it had been replaced by the ice cream cone. George and Davis' Ice Cream Cafe on Little Clarendon Street, Oxford.The history of ice cream in the 20th century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at the soda shop, the soda fountain, and the ice cream parlor. During American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons. Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common. There was an explosion of ice cream stores and of flavors and types. Vendors often competed on the basis of variety. Howard Johnson's restaurants advertised "a world of 28 flavors." Baskin-Robbins made its 31 flavors ("one for every day of the month") the cornerstone of its marketing strategy. The company now boasts that it has developed over 1000 varieties. One important development in the 20th century was the introduction of soft ice cream. A chemical research team in Britain (of which a young Margaret Thatcher was a member) discovered a method of doubling the amount of air in ice cream, which allowed manufacturers to use less of the actual ingredients, thereby reducing costs. This ice cream was also popular amongst consumers who preferred the lighter texture, and most major ice cream brands now use this manufacturing process.[citation needed] It also made possible the soft ice cream

machine in which a cone is filled beneath a spigot on order. In the United States, Dairy Queen, Carvel, and Tastee-Freez pioneered in establishing chains of softserve ice cream outlets. Technological innovations such as these have introduced various food additives into ice cream, notably the stabilizing agent gluten, to which some people have an intolerance. Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream. The 1980s saw a return of the older, thicker ice creams being sold as "premium" and "superpremium" varieties under brands such as Ben & Jerry's and Hagen-Dazs.

DIFFERENT PRODUCTS OF MOTHER DAIRY

1. FULL CREAM MILK
Its fresh, its pure, its Co-operative milk with assurance of Mother Dairy. Mother Dairy Full Cream Milk wholesome and healthy. Packed with energy and nutrition thats essential for growing kids. It makes them stronger from within and keeps them active and healthy. So, before they go to bed and after they rise, give them milk and say piyo Fresh & Pure to keep them healthy and wise and to see them Grow Faster.

2. BULK VENDED TOKEN MILK

Its fresh, its pure, its Co-operative milk with assurance of Mother Dairy. Mother Dairy Bulk Vended Token Milk - healthy and tasty to the last drop. Homogenized to evenly distribute the cream content, its thicker and a lot easier to digest. Its the magic of homogenization that makes your kheer tastier and shake frothier. Fortified with Vitamin A, which not only is good for your complexion but also helps prevent night blindness. Whats more, it gives your children the energy to stay active through work and play. So, given them milk twice a day and say Fresh & Pure everyday. Currently available only in Delhi and NCRs

3. STANDARDISED MILK
Mother Dairy Standardised Milk tasty and malaidar. Enjoy its richness as it has balanced amount of cream neither more nor less just right at affordable price.

4. DOUBLE TONED MILK

Mother Dairy Double Toned Milk tasty and nutritious, with low fat content. A dream come true, especially for all calorie conscious people who love the taste of milk but are wary of its cream content. Mother Dairy Double Toned Milk complements your daily workout perfectly.

5. SKIMMED MILK
In Skimmed Milk, as much of the fat as is possible is removed, yet it continues to supply all the nutrients that Full Cream Milk does. The young at heart would particularly find it a tempting option

6. COW MILK
Mother Dairys Cow Milk has a yellowish tinge due to presence of an element called carotene and is a good source of Vitamin A, B-12 and Vitamin D. Cow Milk is considered to be easily digestible.

7. GHEE
Mother Dairy Ghee is pure ghee made from buffalo milk and has every quality that you would look for while purchasing ghee - just the right off-white colour and the typical daana-daana feel. The formulation developed delivers superior flavour and aroma to the food you prepare making it the best choice in Ghee. Mother Dairy Ghee is available in one litre and half litre cartons (known as Ceka and having a special type of lining) and also in one litre tins. All the packs are carefully packed to ensure that the rich flavour and aroma of Mother Dairy Ghee gets sealed in and remains intact for you to savour and enjoy.

8. UHT MILK
Now you can enjoy the same great taste of Mother Dairy Milk in a convenient new pack with the launch of Mother Dairy UHT Milk, also known as Long-Life Milk. Mother Dairy UHT Milk is thick, tasty & completely natural, containing no preservatives. Regular milk is put through a process known as UHT (Ultra Heat Treatment) that makes the milk completely germ-free. The milk is then packed in a special six-layer package that preserves the milk for up to 120 days without refrigeration. Also, the milk needs no boiling and can be drunk straight from the pack. Currently, UHT Milk is available as: Toned Milk (with just 3% milk fat) Double Toned Milk (with just 1.5% milk fat

9. BUTTER

Its delicious. Its creamy. And its so easy to spread. Available in 100 and 500 gram packs, Mother Dairy Butter is produced under totally hygienic conditions using Mother Dairys wholesome milk. No wonder Makkhan Singh loves it! In case youre wondering who Makkhan Singh is well, hes this really cool guy who loves Mother Dairy Butter its his favourite. Along with his gang of friends, Makkhan Singh is always up to a bunch of crazy stunts to get his hands on Mother Dairy Butter. By the way, you can interact with Makkhan Singh on his website: http://www.makkhansingh.com/ and play some exciting butter games while youre at it.

10. CHEESE
Mother Dairy presents yummy Cheese made from freshly collected cow's milk. Mother Dairy Cheese with its great taste and creamy, soft texture lends itself well to be used in a variety of foods. It's made with calcium rich milk and each slice of Mother Dairy Cheese offers approximately 20% of a growing child's everyday Calcium requirement* It's made with calcium rich milk and each slice of Mother Dairy Cheese offers approximately 20% of a growing child's everyday Calcium requirement* Bring your food alive with taste and health with Mother Dairy Cheese Curently, available in three formats: Individually Wrapped Slices (IWS): 200gms (10 slices) Cubes: 200gms (10 cubes) Spreads: 200gms

11. CREAMY DAHI

Absolutely delicious, with a rich and creamy texture, Mother Dairy Dahi is uniformly thick, consistent and natural, without the use of any preservatives. Mother Dairy Dahi is made from pasteurised standardized milk which contains 4.5 % milk fat and 10 % milk SNF. Not only does it taste great, it also aids digestion by maintaining balanced microflora in the intestine and suppressing the growth of undesirable pathogenic bacteria. Every 100 grams of Mother Dairy Dahi contains: Energy value 79.00 K cal Fat 4.50 gms. Proteins 4.00 gms. Carbohydrates 5.80 gms. Calcium 150.00 mg.

12. LASSI

Mother Dairy Lassi is a tasty and refreshing drink made from pure, nutritious milk. Drink it either as an anytime snack or as a tasty accompaniment to your food. Either way it's a great tasting drink. You can choose from two variants - Sweet Lassi (300 ml) and Salted Lassi (200 ml), to suit your taste.

13. FLAVOURED MILK

Mother Dairy Flavoured Milk captures all the goodness of Mother Dairy's pure and fresh milk combined with the magic of special flavours. Made from Double Toned Milk, and available in Kesar Elaichi, Chocolate and Vanilla flavours - these drinks are light and refreshing and capture the great taste of these unique flavours without being heavy or too filling. These tasty drinks, available in 300 ml and 500 ml, are perfect for any occasion - either to savour when you are alone, or to enjoy with family and friends. .

14. b-ACTIV PROBIOTIC DAHI

b-Activ Probiotic Dahi Happy Tummy to You It is a regular curd with added advantage of unique probiotic culture Bifidobacterium BB-12. The unique fermentation process and the availability of Bifidobacterium BB-12 makes b-Activ a healthy complement to the regular diet, mainly enhancing the bodys natural digestive system and nutrient absorption capability. The probiotic culture in b-Activ can withstand the effects of acidity,alkalinity and bile salts and colonize in theintestine. Colonization of BB12 improves the gut environment and results in better health. S.K.U.s Available: 400g Tub, 200g Tub, 90g Tub Available in: Delhi

b-Activ Probiotic Lassi

A tasty, refreshing way to quench your thirst Mother Dairy b-Activ Lassi also gives all the advantages of Probiotic properties. It is available in an easy to use cup format adding to the convenience. S.K.U.s Available: 200ml Cups Available in: Delhi & Mumbai

b-Activ Plus Fibre Rich Curd

Mother Dairys b-Activ Plus probiotic dahi contains billions of friendly BB12 bacteria and essential fibre that together help regulate digestion. Whats more, it tastes great just like any Mother Dairy dahi. Make b-Activ a part of your familys diet and feel the difference. S.K.U.s Available: 400g Tub, 200g Tub Available in: Mumbai

The Probiotic Drink that Builds Immunity: Small on Size, Big on Immunity Being strong is one thing. Being immune is quite another. Immunity is our bodys defense system against infection and disease. So the stronger your childrens immune system gets, the fitter they become. Mother Dairys Nutrifit contains billions of LA5 friendly bacteria, which strengthen the bodys defenses against infections & diseases over time. Give your children a bottle of Nutrifit every day, so that they become tough from within. S.K.U.s: 100 ml bottles (Strawberry & Mango) Available in: Delhi