On 30th September 2025, 27 students of T.Y. B.Sc. from the Department of Food
Science and Nutrition, accompanied by four Faculty members Dr V.N Solanki, Mrs Meens Raja, Ms. Riddhi Tarsariya, Ms. Anjali Vatwani arrived at SUMUL Dairy, Surat, at 10:30 a.m., following all safety protocols, including wearing masks. The visit began with a short introductory video showcasing the history of SUMUL Dairy, highlighting its growth from a small city-based cooperative to a globally
recognized dairy organization. During this session, refreshments (drinks) were provided to all students and faculty members. Following the video, the students were guided through the processing plant by a resource person from SUMUL Dairy, who verbally explained various operational stages, including:
● Milk Reception and Unloading: The procedure of receiving milk from tankers and the initial quality checks conducted upon arrival.
● Quality Control Processes: Methods for fat estimation, testing the quality of milk, and ensuring compliance with product standards.
● Processing and Packaging Units: Steps involved in packaging milk packets, paneer, and ghee, along with insights on hygiene and automation in the plant.
During the visit, students gained a clear understanding of the workflow in a dairy processing plant, including the sequence of operations from milk reception to final packaging. They learned about the importance of quality control measures and maintaining hygienic practices in milk and dairy product production. The visit also highlighted the significance of automation and systematic processes in ensuring efficiency and consistency in industrial settings. Overall, the experience allowed students to connect their theoretical knowledge from the curriculum with practical applications in a real-world dairy industry environment.
