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May 10, 2009

Our visit to Nandhini Dairy Farm near Mandya, Bangalore and a small skirmish in the temple

Filed under: bangalore, bangalore sight seeing, travel, Uncategorized — neosurya @ 10:37

Took the ladies to Melukote today and during the return trip, took an interesting detour to the Nandhini dairy farm near Mandya. Cheluvanarayana Swamy Temple (CST) first, and then theYoga-Narasimha Swamy Temple. The temples were not very crowded, well – by Indian standards. The concept of a crowd is very relative. The crowd was in some sort of a frenzy, somehow feeling that if they do not rush fast enough, they would lose something. I wonder what prompts crowds to behave in such manners. The crowd could be large, but if it is organized things get done quickly. Guess it is too difficult to explain such a problem. I was carrying a baby, and apart from a couple of people not many were concerned that they could end up hurting someone with all the pushing and shoving. This typical mindset is getting into too many people. The loss of patience has assumed epidemic proportions.

While returning towards Bangalore on the Bangalore-Mysore road, we saw several signs advertising Nandhini dairy’s ice-cream flavors a few kilometers after crossing Mandya.  It looked very appealing and made us stop after our recent (not-so-great) lunch. The badam milk and Pista icecream was divine. So was the burfi that we bought. I thought it would be a good idea to see how the ice-cream was made. Sheepishly, I and the two ladies approaced security, half expecting that we would be turned down. He had a couple of looks at me, the mother, and the daughter; guess it was the six month old lady who did the trick and he let us into the processing center after calling the office. We walked over to what looked like the admin building. How did we figure it was the admin building you say? Well, it had the quintessential white Amby, and little else of productive value. Most other building had chimneys, large freezer doors, and trucks of myriad sizes parked alongside. We were sure to find a babu who could grasp our broken Kannada and find a way to let us in.

Sure enough, we found one person who talked to us very nicely, but informed that the concerned person was not in and most of the people could only speak in Kannada. I rarely kept my arms down for fear of language; we insisted that “Swalpa Kannada maatlaadido, understand hogi”. He smiled, relented and was helpful enough to call one “Chandru” to take us around. Chandru took us to the processing center. At the first location, we saw milk trucks being weighed on a trucking scale. Milk is apparently measured multiple times from the trucks; first by weighing them and then measuring the flow of milk. The milk from each truck is sent for random testing, and immidiately put through a pasteurization unit. The pasturization system removes different percentages of fat from the milk, giving us the red, blue, and green packet milk. The fat separated at this stage is sent to generate ghee and butter.

The whole place smelled of milk. And me being the cow loving homo sapien, took all the lovely smells in. Imagine a machine processing 4,00,000 liters of milk each day, and a cow lover standing next to it!!!  The look in my eyes was that of a mesmerized kid. Wife was also equally pleased, but not as excited as she would be when we went to the next stop; the butter processing center. They had large wheelbarrows, each containing about 5-600 kilos of yellow, butter. The scent was overpowering, and my better half’s excitement knew no bounds. This was it, we felt – there was nothing more to be seen. Till we entered the ghee processing center :). Lovely place, it had a system that can process 10,000 liters of ghee every couple of hours. Apparently, the system is run non-stop and can just manage to meet the demand. There were vats that could take 2-3 wheelbarrows of butter and process it into ghee. Pure ghee was flowing through taps as large as a water hydrant. We next stopped by the skimmed milk powder unit, and the peda unit. The unit combined 80 liters of milk with 60 KG of sugar to get 18 KG of pedas, and the process took about 1 hour. We did some other simpler things like walking through huge cold storage units which were kept at 0 degrees centigrade, and the automatic milk packaging machines.The supervisor at the lab that tested milk was very friendly and explained some of the basic aspects of testing milk.

All in all, it was a wonderful detour. Some of the nicest things happen when we do not plan for them. The marketing manger can be reached here:08232-274074. Maybe some day I would take a few kids with me for an industrial tour.



  1. hi surya,
    nice description of working of milk diary…my parents home is right beside the Vijaya milk diary but NEVER did I enter the unit in Tarnaka. All we know are the huge sirens that sound at each work shift and huge truck loads of milk sent to and got out of the factory!!! But we do enjoy the tasty pedas and paneer, ice creams and ghee sold just outside the gates.

    Good Job in expressing your mind all through your entries in your blog…I appreciate your patience in doing all this with an infant at home.

    Comment by madhavi — May 12, 2009 @ 10:41

    • Many a times, we miss the most obvious things that are right in front of us. Jyostna was very excited during the visit. Getting to see so much butter/ghee in one go was quite an experience. The freshly made finished good tastes very different than the stuff that has been on a shelf. However, we felt that home made stuff was much better.

      Jyostna helps out a lot with the blog. Give my regards to bavagaaru and kids.

      Comment by neosurya — May 12, 2009 @ 10:54

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