Since the early 1990s there has been a general trend toward installing or improving milking sheds and
equipment to improve labour use efficiency and to cater for large-scale milk production. Increases in
the number of cows milked per hour and per operator have been achieved by a combination of changes,
including labour saving technologies such as increased use of automatic cup removers. Supplementary
feeding of cows on concentrates and grains has increased significantly since 1991-92, with the average
quantity of purchased grains and concentrates increasing by more than three times, while the average
quantity fed per cow has doubled.
Find below the exporters, importers, distributors, suppliers, providers of the products and services for
Dairy farm equipment:
Milking parlours, complete
Milking stalls, dairy farm
Milking machines
Milking machines, ewe
Milking machines, goat
Milk collection and cooling stations, complete, farm use
Milk cooling and refrigeration equipment, farm use
Udder washers
Sterilisation equipment for milking machines
Milk churns
Milking stools
Milking machine accessories
Milk production meters, electronic, dairy farm
Pulsators, milking machine
Sterilising and cleaning equipment for dairy utensils
Tanks for milk and whey, dairy farm
Skimmers, dairy farm
Butter making machines, dairy farm
Butter moulds, dairy farm
In centuries past, milking a cow may have involved a stool, a bucket and patient hands. Today,
dairy farms have mechanical aids to help speed up the process of milking and animal care.
Milking Systems
1. A wide range of milking systems are on the market. All usually consist of a pen to keep
the cow standing in one place and a four-piece milking device, which is designed to
attach to the udders and simulate the suction of a calf. The milk is then transported, via
tubes and pipes, to a storage tank.
Feed Dispensers
2. As a labor-saving device, some dairy farms might use an automated feed machine. To
keep the cows calm while being milked, often a feed hopper is within reach of the pen.
Automated systems will drop a measured amount of feed into the hopper. The system can
also be used outside if farmers supplement the cows' diets.
Autoscrapers
3. Dealing with large animals, such as cattle, can be a messy business, especially when a
large number are brought inside for milking. Autoscrapers are devices that are designed
to run along tracks and clear away the waste produced by the cows. The cattle will often
be in pens with their backs to a central walkway; the waste runs off into this area and the
scraper cleans it away so it can be dealt with more easily.
is ISO 9001:2000 certified manufacturer and exporter of Dairy equipments,Milking
Machine,Stainless Steel Milk Cans and other Milk Collection Accessories.
Krishna Industries is global leader in the design, manufacture and supply of the highest quality
milking systems and dairy farm equipment, highest quality milk cooling and milk storage tanks.
The dairy farming equipments are widely used in milking plants forvarious applications like
milking, cooling and refrigeration, andpulsation etc. Dairy farm equipments provided in
delivering milking andfeeding for cows, cooling technology for milk, and for the cleaning
ofmachines, animal hygiene, and spare parts. Milk coolers aremanufactured in polished stainless
steel for durability and ease ofcleaning.
They are committed to maintain world-class quality standards, efficient delivery schedules,
competitive price and excellent after sales service. Set up with the objective of creating exclusive
stainless steel dairy equipments, which are synonymous with quality and functionality, Krishna
Industries has a professionally qualified design team is dedicated to exploring and challenging
the frontiers of design and committed to delivering aesthetic delight in functional forms to its
valued clients all over the world.
Details of the equipments they make:
Milk Collection Accessories
Stainless Steel Milk Collection accessories
SS DAIRY BOTTLE STAND,S.S. Buckets,S.S. Milk Strainer or Funnel, S.S.Milk Cans,
S.S.Milk Measures,SS Milk collection tray,
All the Dairy milk Collection Accessories like bottle stand,milk collection buckets,Milk stainer
or Funnel,milk cans,milk Measures,SS Milk collection tray,are made form S.S. 304 Food Grade
steel.
SUMO S.S.Milk Cans, that are Easy to use, handy with Capacity from 2 Liters to 50 Liters.
SS Bottle Stand S.S. 304 Food Grade for 24 Bottles.
SS Milk Collection Buckets in the range of 3.25 Liters to 16 Litres
Funnel or S.S. Milk Strainer with Stainless Steel fine wire mesh.
MILKING MACHINE :
Economical Portable Milking Machines made by Krishna industries are for Easy and Hygienic
Milking of up to 30 cattles .Milking Machines made by Krishna industries are Ideal for Small
farmers and Medium Dairy farms and It Helps to produce better quality milk. With the help of
there Portable Milking Machines it is easy for small Dairymen for Milking 8 to 10 cow per hour.
Bulk milk coolers:Bulk Milk Cooler, ideal equipment for the improvement of milk quality. Bulk
Milk cooler is used in the big dairies, milk collection center, village cooperatives / milk
cooperatives, and agriculture industry for the storage of bulk milk.
So think of us when you want dairy farm equipment,dairy farm equipments,dairy milking
equipment,dairy farm milk can,dairy farm machinery,dairy farm equipment,used dairy farm
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India is currently the largest producer of milk in the world, a status it has maintained since the
late nineties. Further, India is also self-sufficient in milk. This has been largely achieved through
a combination of favourable policies and an institutional network that has helped support
millions of rural households in pursuing their livelihoods through smallscale dairy farming.
About one-fifth of the milk produced is collected and processed by the organised dairy sector.
Cooperatives now link more than twelve million smallscale dairy producers to urban markets and
provide them a stable source of income. The growth of this network of institutions has been
acknowledged to be a key factor in the growth of the Indian dairy sector.
The dairy industry in India is going through major changes with the liberalisation policies of the
government and the restructuring of the economy. This has brought greater articipation of the
private sector. This is also consistent with global trends, which could hopefully lead to greater
integration of Indian dairying with the world market for milk and milk products. India today is
the world's largest and fastest growing market for milk and milk products with an annual growth
rate of about 4.5%.
India is witnessing winds of change because of improved milk availability, a change-over to
market economy, globalisation, and the entry of the private sector in the dairy industry. The
value addition and variety in the availability of milk products are on everybody's agenda. There
is an increasing demand for new products and processes. The main reasons are - an increase in
disposable incomes; changes in consumer concerns and perceptions on nutritional quality and
safety; arrival of foreign brands; increasing popularity of satellite/cable media; and availability of
new technologies and functional ingredients.
New products and processing
Since time immemorial traditional Indian milk products have been an inseparable part of the
socio-cultural life of India. Be it childbirth, wedding ceremony, getting a job, inauguration of a
new house, feasts, festivals, social or religious occasions milk sweets are always offered. The
mass appeal enjoyed by the indigenous sweets is underlined by the fact that about 50% of India's
milk production is utilised for making these products. The market for these products far exceeds
that of western milk products like butter, cheese and milk powders. The total output of
indigenous milk products is estimated to be $12 billion. This is more than half of the total market
($22 billion) of milk and milk products in India. The traditional dairy products present a great
opportunity for the organised dairy sector in the country to modernise and scale up their
production. Their production and marketing can bring about remarkable value addition to the
extent of 200%, as compared to only 50% obtained by western products. The consumption of
traditional dairy products is likely to grow at an annual growth rate of more than 20%, but for
western dairy products the growth rates are relatively much lower, varying from 5-10%. Thus,
the expanding business prospect provided by the traditional Indian dairy products to the
organised dairy sector triggers a thorough face-lift of these products.
Khoa and khoa based sweets
With the successful innovation of Scraped Surface Heat Exchangers these products can be easily
adopted by the Indian dairy industry. Some of the dairy products manufacturers are already using
this machine for manufacturing of burfi, peda and gulbjamun. About 15 plants in India have
initiated industrial production of khoa with daily output of 1 to 4 tonnes using continuous khoa
making machine. There are large number of khoa based sweets. These sweets are also gaining
wide acceptance in South Asian and African counties, UK, Canada and the USA. Technologies
have been developed for industrial production of sweets from khoa, non-fat dried milk, cream or
butter, whole milk powder or full cream concentrated milk. The manufacturing operation in the
production of burfi, commanding major market share, involves heating the mixture of the above
ingredients in a scraped surface heat exchanger, cooling on a continuous conveyor belt, cutting to
size and packaging.
Paneer chhana and chhana based sweets
Products made from traditional method have limited shelf-life not exceeding a few days. The
entire traditional technology can be improved and modernised by employing mechanical systems
such as casein parocess for chhana and paneer making.Extended shelf life of pasteurised milk
In order to cope with the increasing demand, it becomes necessary to produce pasteurised milk
with extended shelf-life to extend the market reach at reasonable cost of production and
distribution. Production of pasteurised milk with extended shelf-life would be economically
beneficial for both t producers and consumers. Shelf-life of pasteurised milk could be extended
by adoption of higher pasteurisation conditions, LP- system, bactofugation technique, micro-
filtration technique, electrical process, thermisation process or use of bio-preservatives.
New whey products
In India, whey is obtained during the manufacture of paneer, chhana, casein and shrikhand. It has
been estimated that about one million tonnes of whey is annually derived as a by-product which
possesses about 70,000 tonnes of nutritious solids. Whey obtained in our country as by-product
is mostly thrown away as waste. No proper attempts have so far been made particularly on a
small scale to exploit this by-product. onsiderable economic benefit can also be secured from
prompt utilisation of the whey.
Whey can be converted into a range of products viz. whey powder, lactose, high protein whey
powders, whey protein concentrate, granulated high protein whey powders, These products can
be used in infant foods, weaning foods, bakery products, confectionery products, dairy products
etc. Beverages and soups are generally consumed by a large number of people for the reasons of
their being refreshing, tasty and nutritious.
UHT processing and aseptic packaging
Considered as the single most important innovation for dairy products in the last half-century, it
involves producing shelf-stable products by sterilizing the product and the packaging material or
container separately and filling in a sterile environment. It was popularised in India with the
success of fruit juices, drinks and milk such as Amul Taaza.
Super heated water spray steriliser
Early methods for sterilizing milk involved filling milk into heat resistant glass bottles, then
sealing them with air tight, pressure resistant caps and heating in a commercial pressure cooker
(or retort) to temperatures between 1150 C and 122.70 C for between 12 and 20 minutes. The
retort process can include an agitation step which helps reduce heat transfer time and combats
settling and separation.
A new method of sterilisation has been developed called "Super Heated Water Spray Steriliser"
for heat sensate products. This is suitable for delicate containers like plastic bottles. This system
is suitable for rapid heating and rapid cooling for heat liable products.
Membrane processing
Recently, membrane processing has gained importance over conventional processes in Dairy
industry for its advantages that are well known and established. Membrane processing has
presented new possibilities for the production of newer intermediate dairy products that can be
used in different foods based on their functional properties.
Membrane technology techniques include (a) reverse osmasis for concentration, to complement
or replace evaporation, (b) nano- filteration for desalting and deacidification, concentration and
purification, (c) microfiltration for clarification instead of centrufuges and sterilization instead of
heat, (d) ultra filtration for fractionation, concentration and purification, (e) electrodialysis for
demineralization instead of ion-exchange and (f) pervaporation instead of extraction and / or
distillation. These applications, which are already commercial, are being used in dairy industry,
fruit juice industry, sugar refining, corn refining and soyabean processing
High pressure technology
Using high pressure can quickly pasteurise, or in some case sterilise, food products with little or
no heat treatment. This results in products that have a good natural taste and texture, while
retaining those nutritional factors that would otherwise be degraded by heat e.g. vitamins.
The aim here is to replace either pasteurization or micro filtration with high pressure. It has been
found that milk pasteurized by high pressure can be kept at refrigeration temperatures for several
weeks. Pressurisation at 7,000 atmospheres for 10 minutes at 200C can reduce to normal flora of
milk on acceptable levels.
Pulsed electric field processing
Pulsed electric field (PEF) processing uses strong pulsed electric currents to deactivate microbial
cells, effectively preserving foods with little or no actual heat. For Dairy quality attributes, PEF
technology may be superior to traditional heat treatment of foods because it avoids or greatly
reduces the detrimental changes to the sensory and physical properties of foods. PEF processing
involves the application of pulses of high voltage (typically 20-80 kV/cm) to milk flowing
between electrodes. It may be conducted at ambient, sub-ambient, or slightly above ambient
temperatures for microseconds, minimizing heat generation due to energy transfer; PEF non-
thermal process demonstrates potential as an alternative or complimentary process to traditional
methods of food processing. Some important aspects in pulsed electric field technology are the
generation of high electric field intensities, the design of chambers that impart uniform treatment
to foods with minimum increase in temperature, and the design of electrodes that minimize the
effect of electrolysis.
Bactofugation
It is well known that the bacteriological load of milk produced in India is high and may range
from 2 to 10 million per milliliter, depending upon the season. It will comprise of both the dead
and vegetative cells. Cleaning of such milks by any mechanical process will be of great help to
the industry and such process is likely to improve the natural flavour of milk and also increase
the shelf life of milk and milk products produced thereof. It is in this connection, a handful of
milk processors have introduced the process of bactofugation for milk processing. The process
involves subjecting milk to high speed centrifuging at around 50-600C to remove bacteria of
milk. The process can be adopted selectively before or after pasteurisation depending on the
equipment. The process is reported to remove 70-80% of bacterial cells from milk depending on
the initial load.
Spinning cone column technology (scc) for flavour management
The Australian company Flavourtech has applied its unique Spinning Cone Column Technology
(SCC) to the capture of flavours from food products. Flavoaurtech's Spinning Cone Column is
the world's fastest, most efficient and cost-effective method for the capture and preservation of
volatile flavour components, from all kinds of liquid or slurry substances. This unit handles a
wide range of products, such as Dairy products like milk, cream, hot beverages like tea, coffee,
malt drinks; Fruit & Vegetable juices; products like juice oil, alcoholic beverages.
By processing raw milk through an SCC system upon delivery to the dairy, the undesirable
aromas can be selectively removed restoring milk's fresh, delicate aroma. The SCC is now the
industry-preferred method for cream deodorization in New Zealand. The patented design of the
SCC is unlike traditional systems and allows deodorization to take place faster, at lower
temperature and without damage to the stripped product.
AUTOMATION IN DAIRY PLANTS
Most of the dairies, in India, have been traditionally with low volume, fixed production lines and
very little or no automation. The percentage of automated dairies is hardly 10% of the total
installed processing capacity, which has to be improved. Automation is a method of making
repetitive and routine functions in a process with minimal human intervention focusing on
achieving consistent quality product at desired throughput and optimum cost. It has the many
advantages for the dairy industry such as handling large quantities, online operational flexibility,
consistency in product quality, efficient management of plant, minimal product losses, energy
conservation, inventory control etc. Today, the automated system is completely integrated
compatible with ERP and MIS data generation. The key features are end-to-end automation from
milk reception to milk dispatch, Automatic on line Fat/SNF standardisation, Automatic CIP
cleaning with minimum chemical consumption and water.
The main thrust of the market development effort should be towards improving and
standardising the quality to meet consumer expectations. With liberalisation of world economies,
there is greater market access for hygienically produced and packaged foods from outside India.
The consumers are now better informed and have greater expectations. Quick and sincere efforts
are required to bring automation into the manufacturing process because current practices make
health conscious consumers skeptical about the quantity. Improvements in the hygiene levels
will also help meet the sanitary and phyto-sanitary requirements under the World Trade
Organisation regimen, which are essential for export.
The author is technical consultant for dairy and food industry
