23 Apr 2026
Our visit to the Aavin Milk Processing Unit, Vellore, was highly informative and engaging. As students, we actively asked insightful questions and learned that the unit exports nearly 1 lakh milk packets per day, reflecting its vast production capacity and organized distribution system. We understood the process of pasteurization (heat treatment used to eliminate harmful microorganisms), where milk is heated to 79–80°C and then rapidly cooled to 3°C to maintain safety and freshness. We also learned that around 10,000 litres of milk can be pasteurized per hour in a processing line. The method of preparing ghee was explained clearly by heating and melting butter to separate pure fat from milk solids. Furthermore, we observed the production of two major varieties of milk: skimmed milk (milk with minimal fat content) and toned milk (milk with standardized fat levels).
In conclusion, the visit enhanced our practical understanding of dairy technology and quality control systems. It gave us real-world exposure to industrial processing methods.