Objective of the Event:
The Industrial visit to Mother Dairy aimed to provide practical exposure to industrial operations,
working methodologies, and employment practices in the dairy sector.
An industrial visit is a part of the educational tour that provides students with an opportunity to
learn practically through interaction, working methods, and employment practices. An industrial
visit to Mother Dairy, Parparganj, Delhi was organized on February 11, 2025, for BCA Ist Year
Shift-1 students. The students were accompanied by two faculty members (Mr. Sanjive Saxena
& Ms. Antika Bhargava).
Mother Dairy is a leading dairy company in India, distributing approximately 31 lakh litres of
milk daily across Delhi & NCR, with the Patparganj plant processing around 10 lakh litres of
token milk. The students got excited and curious after reaching at Mother Dairy plant. They were
directed to a conference room where they were welcomed by SPOC Ms. Neha Roy. She gave a
presentation on the working & vision of the company. The session covered an introduction to the
White Revolution Movement led by former Prime Minister Shri Lal Bahadur Shastri, which
aimed to enhance milk production and establish a transparent system in the dairy industry. The
students also learned about the various stages of milk processing, including Cleanisation,
Homogenisation, Standardization, and Pasteurization. Additionally, the presentation highlighted
the milk collection process from corporate farmers, the strict quality control tests conducted
(checking for adulteration, temperature, taste, fragrance, and weight), and the transportation of
processed milk using thermally insulated tankers equipped with GPS systems for real-time
monitoring and emergency alerts.
After the question and answer session, they finally got a chance to visit the factory. The students
were shown some adulterant tests and cleaning of milk transport tankers & large SILO containers
(each with a 1 lakh litre capacity). They gave information about the importance of milk(mainly
for teenagers & working class) and its composition, about all the milk varieties(token, toned, full
cream & skimmed milk) based on its fat and SNF (Solid not fat), and how these are to be used by
different age group peoples. They took the students to a room where fully automatic human-
operated cleaniser, homogeniser, and pasteuriser machines were present. Finally, on the
completion of tour, the appetite was duly taken care of with some refreshments.
Learning Outcomes:
Students felt a sense of pride to learn about the Indigenous, local brand that is working with
international standards today.