All dairies under MRCMPU are equipped with advanced High-Temperature Short-Time (HTST) pasteurization systems. This process eliminates harmful microorganisms while retaining nutrients and natural flavour. Milk is rapidly heated to a specific temperature and then cooled instantly using Plate Heat Exchangers. Pasteurization ensures microbial safety, extended shelf life, and consistent product quality.
Homogenization breaks down fat globules in milk into smaller, uniform particles, preventing cream (milk fat) separation. This gives milk a smooth, creamy texture and improves digestibility. Homogenized milk appears whiter and has a richer mouthfeel.
Standardization is the process of adjusting the fat and SNF (Solids-Not-Fat) levels of milk to deliver uniform quality. This ensures that customers receive the same taste and nutritional consistency in every packet, irrespective of seasonal variations in raw milk composition. Standardization ensures the product is as per the FSSAI legal standards.
MRCMPU’s dairies feature modern fermentation systems for the production of cultured and probiotic dairy products such as curd, probiotic curd, and kattimoru. Sterilized milk is inoculated with selected freeze-dried starter cultures under precisely controlled temperature and humidity conditions. Fermented products naturally enhance gut health, improve digestion, and strengthen immunity, reflecting Milma’s focus on nutrition and wellness.