FRESH COW/BUFFALO MILK
A 100% INDIAN-OWNED DAIRY COMPANY
WE’VE BEEN SUPPLYING FRESH MILK AND DAIRY TO INDIANS SINCE 2010 THE BEST FROM OUR BACKYARD FARMS
We are capable of supplying high volume bulk milk in tanks on daily basis both COW MILK, BUFFALO MILK AND A2 MILK.
Only the freshest INDIAN dairy
Our daily processing is mindful to protect the freshness and flavor of our milk. Our dairy farmers’ cows are milked twice a day. We collect milk daily from the farms and have it delivered directly to our factory, where it is processed and bottled fresh. The consistency of our processing enables us to produce consistently good milk.
Guaranteed quality and taste
Kotwal Fresh milk has a smooth, full bodied flavor and an unmistakably rich mouth feel. It is packed with natural goodness and exceptional taste, which is why it is an award winning milk year after year. Our Australian dairy products include our Full Cream, Gold, Skim, Light and Lactose Free milks along with fresh and thickened cream, yoghurts, and flavored milks.
Milking operation Milking machines are held in place automatically by a vacuum system that draws the ambient air pressure down from 15 to 21 pounds per square inch (100 to 140 kPa) of vacuum. The vacuum is also used to lift milk vertically through small diameter hoses, into the receiving can. A milk lift pump draws the milk from the receiving can through large diameter stainless steel piping, through the plate cooler, then into a refrigerated bulk tank.
Milk is extracted from the cow's udder by flexible rubber sheaths known as liners or inflations that are surrounded by a rigid air chamber. A pulsating flow of ambient air and vacuum is applied to the inflation's air chamber during the milking process. When ambient air is allowed to enter the chamber, the vacuum inside the inflation causes the inflation to collapse around the cow's teat, squeezing the milk out of teat in a similar fashion as a baby calf's mouth massaging the teat. When the vacuum is reapplied in the chamber the flexible rubber inflation relaxes and opens up, preparing for the next squeezing cycle.
It takes the average cow three to five minutes to give her milk. Some cows are faster or slower. Slow-milking cows may take up to fifteen minutes to let down all their milk. Though milking speed is not related to the quality of milk produced by the cow, it does impact the management of the milking process. Because most milkers milk cattle in groups, the milker can only process a group of cows at the speed of the slowest-milking cow. For this reason, many farmers will group slow-milking cows so as not to stress the faster milking cows.
The extracted milk passes through a strainer and plate heat exchangers before entering the tank, where it can be stored safely for a few days at approximately 40 °F (4 °C). At pre-arranged times, a milk truck arrives and pumps the milk from the tank for transport to a dairy factory where it will be pasteurized and processed into many products. The frequency of pick up depends and the production and storage capacity of the dairy; large dairies will have milk pick-ups once per day.