We make sure that our milk and other products made from milk are of the utmost quality by following stringent quality procedures. It starts from ensuring the quality of the raw milk.
Raw Milk Quality
Checking Process
We take samples of milk from each batch and check its temperature, colour, taste and odour (Organoleptic test). Post these, the milk sample has to successfully clear the following tests:
Adulteration test
Alcohol test
MBRT
Acidity
Clot on boiling test
Fat
SNF
The Adulteration test will check the presence of any neutralizers, detergents, sugar, starch, sodium chloride, hydrogen peroxide, formaldehyde and any other adulterant. Unless the samples pass these tests to the complete satisfaction of our analysts, the batch will not be cleared for packing or to be used for subsequent processing.
Processing
Parameters
At Sapins, we consider the following processing parameters:
CCP monitoring
Standardization
Sampling
Our products are approved for packaging only after they clear these parameter-checking processes without any compromise.
Quality Parameters
for the Final Product
Every batch of our dairy products has to pass the following parameter checking which is done under strict supervision by our trained and qualified QA team.
Weight checking
Date and batch number verification
Temperature
Quality analysis on the basis of IS2200: 2005 and HACCP that checks
MBRT
Acidity
Fat
SNF
Alkaline phosphatase test
Creaming index
Microbiology tests
Rest assured that all our products are additive and preservative-free and bear the assurance of Sapins quality considering the above parameters. At Sapins, we strive to provide toxin-free milk and milk products tall our customers every single day.
