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Frequently Asked Questions
How does Provilac process milk?
As soon as the cows are milked, the milk passes through a set of filters and is then chilled down inline to 4 degrees centigrade in the raw milk tank. Once the tank is filled, the milk travels through a pasteurizer where it is heated to 74 deg C for 15 sec and immediately cooled down in the pasteurized milk tank. Within no time, the milk enters into final packaging where it's stored in cold rooms where it waits for dispatch.
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What is pasteurisation & homogenisation?
While pasteurization involves heating the milk to 73 degrees Celsius to kill bacteria, homogenization involves processing milk so that the cream does not separate. This results in a well-mixed beverage that has the same consistency throughout the final milk product.
Does Provilac add preservatives or foreign ingredients in milk?
At Provilac, we believe milk is a gift of nature and it has to be consumed in the way nature intended it to be. To keep the integrity intact, Provilac does not add any preservatives to milk.
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What is Provilac milks' journey?
Milking at the farm starts at 6.00 AM. By 11.00 AM the milk gets processed and packed. It reaches the cold rooms at city depots in refrigerated vehicles by 10.00 PM. At 4.00 AM the next day morning - the milk is carried by our delivery executives in their insulated bags for your doorstep delivery. The entire milk journey from farm to your doorsteps is thus completed in less than 18 hours.
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Does Provilac standardise its milk?
Milk composition varies from day-to-day and season to season which results in thick and thin milk at the farm. Large dairy companies either add milk powder or separate cream to make milk to keep standard thickness throughout the year. But at Provilac, we believe milk is a gift of nature and it has to be consumed in the way nature intended it to be. To keep the integrity of milk intact, Provilac does not standardize its milk.
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What is the process of making Ghee at Provilac?
A separate batch of milk is used for skimming fresh cream at the farm. This cream is fermented for 24 hours using bacterial culture. The cultured cream is then churned to give white butter (loni). The Loni further is heated to 107 degrees centigrade to remove moisture contents until it turns into a golden brown liquid. Thereafter we gradually bring down the temperature of the ghee to ensure a consistent grainy texture of ghee.
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