Govind Milk & Milk Products Pvt Ltd
Ganeshsheri Pandharpur Road,Kolki Phaltan, Dist. Satara, Phaltan 415 523 Maharashtra India.
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Shahi Dry Fruit Kheer Mix Powder

Process BlendingFood safety characteristics Moisture contentIngredients Sugar, Milk solids, Cereals (wheat), Raisins, Almonds, Dry Dates, Pistachio, Ghee, Cardamom, Shatawari PowderComposition Taste & Flavour- Pleasant, free from objectionable flavor,Texture& Appearance- Free flowingFree from extraneous matterFat Content- 6 %Protein- 6.2 %Bacteriological Characteristics TPC- Max 10000 cfu/gYeast & Mold- Max 10 cfu/gColiform- Ab/0.1gE-coli- Ab/gSalmonella- Ab/25gListeria Monocytogens- Ab/gStaphyl ...

Ragi Kheer Mix Powder

Product Ragi Kheer mixIntended Use Human consumption Product with a Nutritional labelPhysical Characteristics Color-Off-brown Flavor &Taste- Pleasant & clean, no off flavors Appearance- Powdery, homogenous, no lumpsFree from extraneous matter, added color,Chemical Characteristics Moisture by mass : Max 4 % Total Protein (on dry basis) by mass: 3-6 % Fat by mass (on dry basis): Max 6% Bulk Density: 0.90-1 g/mlAsh : Max 5 %Bacteriological Characteristics Total plate count: Max 10000 cfu/g Coliform ...

Rice Kheer Mix

Process BlendingFood safety characteristics Moisture contentIngredients Milk solids, sugar, cardamom powder, rose flavor powder, Raisins, Pista, and Rice.Composition Taste & Flavour- Pleasant, free from objectionable flavor, Texture& Appearance- Free flowingFree from extraneous matterFat Content- Max 5 %Moisture- Max 4 %Ash- Max 5%Protein- Max 10%Bulk Density- 0.90-1 g/mlBacteriological Characteristics TPC- Max 10000 cfu/gYeast & Mold- Max 10 cfu/gColiform- Ab/0.1gE-coli- Ab/gSalmonella- Ab/25g ...

Gulab Jamum Mix

Process Roasting, BlendingFood safety characteristics Moisture contentIngredients Milk solids, Refined wheat flour, vegetable oil, E330, E 500 .Composition Taste & Flavour- Pleasant, free from objectionable flavor, Texture& Appearance- Free flowing Free from extraneous matter Fat Content- Min 12 % Moisture- Max 8% Carbohydrate- 60% Acid insoluble total Ash- Max 0.1% Protein- Min 15% Bulk Density- 0.520-0.65g/ml Leaving index- 1.25Bacteriological Characteristics TPC- Max 10000 cfu/gYeast ...

Basundi Mix

Process BlendingFood safety characteristics Moisture contentIngredients Milk solids, sugar, cardamom powder, E466, E461, E330Composition Taste & Flavour- free from objectionable flavor, Texture& Appearance- Free flowing Free from extraneous matter Fat Content- 6.5 â€“ 7.2% Moisture- Max 2.5 % Ash- Max 5% Protein- Min 13.5% Bulk Density- 0.80-0.90g/mlBacteriological Characteristics TPC- Max 10000 cfu/g, Yeast & Mold- Max 10 cfu/g, Coliform- Ab/0.1g, E-coli- Ab/g, Salmonella- Ab/25g, Listeria ...

Falvoured Milk Powder

Process BlendingFood safety characteristics Moisture contentIngredients Milk solids, sugar, Flavor powder, E-122 & added flavor.Composition Taste & Flavour- Pleasant, typical strawberry and free from objectionable flavor. Texture& Appearance- Free flowing, Free from extraneous matter, Fat Content- 5 â€“ 7%, Moisture- Max 4%, Ash- Max 5%, Protein- Min 15%, Bulk Density- 0.60-0.80g/mlBacteriological Characteristics TPC- Max 10000 cfu/g, Yeast & Mold- Max 100 cfu/g, Coliform- Ab/0.1g, E-coli- ...

Icecream

Whole Milk Powder

Skimmed Milk Powder

It is made by evaporation of milk. It contains not more than 1.5% fat. It is a rich source of protein, as it contains 35% milk protein. It is highly recommended for growing children. Govind SMP is made under strict hygienic conditions, maintaining all legal requirements. SMP is also used for making various mixes, manufacturing of ice-creams and biscuits.

Flavoured Milk

Flavored milk is a sweetened dairy drink made with milk, sugar, permitted colorings and artificial or natural flavorings. Flavored milk is sterilized using ultra-high-temperature (UHT) treatment, which gives it a longer shelf-life than plain milk. Govindâ€™s flavored milk is sold in 200 ml bottles and available in following flavours

Chhas (Buttermilk)

It is a fermented liquid milk product containing lactic acid bacteria. It has a tangy taste. Paneer Whey is used in making â€˜chassâ€™, thus it gives added health benefits through proteins. Mostly it is used in summer to quench thirst. It is a very refreshing drink. Chass can also be used in making â€˜Kadhiâ€™ a traditional Indian Curry.

Amrakhand

It is a semi-soft, sweetish sour, whole milk product prepared from lactic fermented curd. This is strained through muslin cloth to get â€˜Chakkaâ€™. This â€˜Chakkaâ€™ is mixed with some amount of sugar & mango pulp. It contains 5-6% fat. Govindâ€™s Amrakhand is famous for its taste and pure mango color. It is prepared and placed in strict hygienic conditions. Its shelf life is 3 months, when stored below -10 Â°C.This is a different variety of Shrikhand which is prepared ...

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