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1.INDUSTRYPROFILE
MILK PROCESSING INDUSTRY GLOBALLY
a. History
Milk producing animals have been domesticated for thousands of years. Initially, they were part
of the subsistence farming that nomads engaged in. As the community moved about the country,
their animals accompanied them. Protecting and feeding the animals were a big part of thesymbiotic relationship between the animals and the herders.
In the more recent past, people in agricultural societies owned dairy animals that they milked for
domestic and local (village) consumption, a typical example of a cottage industry. The animalsmight serve multiple purposes (for example, as a draught animal for pulling a plough as a
youngster, and at the end of its useful life as meat). In this case the animals were normally
milked by hand and the herd size was quite small, so that all of the animals could be milked inless than an hourabout 10 per milker. These tasks were performed by a dairymaid
(dairywoman) or dairyman. The word dairy harkens back to Middle English dayerie, deyerie,
from deye (female servant or dairymaid) and further back to Old English dge (kneader of
bread).
With industrialisation and urbanisation, the supply of milk became a commercial industry, with
specialisedbreeds of cattle being developed for dairy, as distinct from beefor draught animals.Initially, more people were employed as milkers, but it soon turned to mechanisation with
machines designed to do the milking.
Farmer milking a cow by hand.
Historically, the milking and the processing took place close together in space and time: on a
dairy farm. People milked the animals by hand; on farms where only small numbers are kept,hand-milking may still be practiced. Hand-milking is accomplished by grasping the teats (often
pronounced titor tits) in the hand and expressing milk either by squeezing the fingers
progressively, from the udder end to the tip, or by squeezing the teat between thumb and indexfinger, then moving the hand downward from udder towards the end of the teat. The action of the
hand or fingers is designed to close off the milk duct at the udder (upper) end and, by the
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movement of the fingers, close the duct progressively to the tip to express the trapped milk. Each
half or quarter of the udder is emptied one milk-duct capacity at a time.
In 1937, it was found that bovine somatotropin (bST or bovine growth hormone) would increase
the yield of milk. Monsanto Company developed a synthetic (recombinant) version of this
hormone (rBST). In February 1994, rBST was approved by the Food and Drug Administration(FDA) for use in the U.S. It has become common in the U.S., but not elsewhere, to inject it into
milchkine dairy cows to increase their production by up to 15%.
However, there are claims that this practice can have negative consequences for the animals
themselves. A European Union scientific commission was asked to report on the incidence ofmastitis and other disorders in dairy cows, and on other aspects of the welfare of dairy cows.[1]
The commission's statement, subsequently adopted by the European Union, stated that the use of
rBST substantially increased health problems with cows, including foot problems, mastitis and
injection site reactions, impinged on the welfare of the animals and caused reproductivedisorders. The report concluded that on the basis of the health and welfare of the animals, rBST
should not be used. Health Canada prohibited the sale of rBST in 1999; the recommendations ofexternal committees were that, despite not finding a significant health risk to humans, the drugpresented a threat to animal health and, for this reason, could not be sold in Canada.[2]
a. Structure of the industry
Wawa Dairy Farms in Pennsylvania
While most countries produce their own milk products, the structure of the dairy industry variesin different parts of the world. In major milk-producing countries most milk is distributedthrough wholesale markets. In Ireland and Australia, for example, farmers' co-operatives own
many of the large-scale processors, while in the United States many farmers and processors do
business through individual contracts. In the United States, the country's 196 farmers'
cooperatives sold 86% of milk in the U.S. in 2002, with five cooperatives accounting for half
that. This was down from 2,300 cooperatives in the 1940s. In developing countries, the pastpractice of farmers marketing milk in their own neighborhoods are changing rapidly. Notable
developments include considerable foreign investment in the dairy industry and a growing rolefor dairy cooperatives. Output of milk is growing rapidly in such countries and presents a major
source of income growth for many farmers.
As in many other branches of the food industry, dairy processing in the major dairy producing
countries has become increasingly concentrated, with fewer but larger and more efficient plants
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operated by fewer workers. This is notably the case in the United States, Europe, Australia and
New Zealand. In 2009, charges ofanti-trust violations have been made against major dairyindustry players in the United States. Government intervention in milk markets was common in
the 20th century. A limited anti-trust exemption was created for U.S. dairy cooperatives by the
Capper-Volstead Act of 1922. In the 1930s, some U.S. states adopted price controls, and Federal
Milk Marketing Orders started under the Agricultural Marketing Agreement Act of 1937 andcontinue in the 2000s. The Federal Milk Price Support Program began in 1949. The Northeast
Dairy Compact regulated wholesale milk prices in New England from 1997 to 2001.
Plants producing liquid milk and products with short shelf life, such as yogurts, creams and soft
cheeses, tend to be located on the outskirts of urban centres close to consumer markets. Plantsmanufacturing items with longer shelf life, such as butter, milk powders, cheese and whey
powders, tend to be situated in rural areas closer to the milk supply. Most large processing plants
tend to specialise in a limited range of products. Exceptionally, however, large plants producing
a wide range of products are still common in Eastern Europe, a holdover from the formercentralized, supply-driven concept of the marketAs processing plants grow fewer and larger, they
tend to acquire bigger, more automated and more efficient equipment. While this technologicaltendency keeps manufacturing costs lower, the need for long-distance transportation oftenincreases the environmental impact.
Milk production is irregular, depending on cow biology. Producers must adjust the mix of milkwhich is sold in liquid form vs. processed foods (such as butter and cheese) depending on
changing supply and demand.
b. Operation of the dairy farm
When it became necessary to milk larger numbers of cows, the cows would be brought to a shed
or barn that was set up with bails (stalls) where the cows could be confined while they weremilked. One person could milk more cows this way, as many as 20 for a skilled worker. But
having cows standing about in the yard and shed waiting to be milked is not good for the cow, as
she needs as much time in the paddock grazing as is possible. It is usual to restrict the twice-
daily milking to a maximum of an hour and a half each time. It makes no difference whether onemilks 10 or 1000 cows, the milking time should not exceed a total of about three hours each day
for any cow.
As herd numbers increased so did the problems ofanimal health. In New Zealand two
approaches to this problem have been used. The first was improved veterinary medicines (and
the government regulation of the medicines) that the farmer could use. The other was the
creation ofveterinary clubs where groups of farmers would employ a veterinarian (vet) full-timeand share those services throughout the year. It was in the vet's interest to keep the animals
healthy and reduce the number of calls from farmers, rather than to ensure that the farmer needed
to call for service and pay regularly.
Farmers who are contracted to supply liquid milk for human consumption (as opposed to milkfor processing into butter, cheese, and so onsee milk) often have to manage their herd so that
the contracted number of cows are in milk the year round, or the required minimum milk output
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is maintained. This is done by mating cows outside their natural mating time so that the period
when each cow in the herd is giving maximum production is in rotation throughout the year.
Northern hemisphere farmers who keep cows in barns almost all the year usually manage their
herds to give continuous production of milk so that they get paid all year round. In the southern
hemisphere the cooperative dairying systems allow for two months on no productivity becausetheir systems are designed to take advantage of maximum grass and milk production in the
spring and because the milk processing plants pay bonuses in the dry (winter) season to carry thefarmers through the mid-winter break from milking. It also means that cows have a rest from
milk production when they are most heavily pregnant. Some year-round milk farms are penalised
financially for over-production at any time in the year by being unable to sell theiroverproduction at current prices.
Artificial insemination (AI) is common in all high-production herds.
c. Industrial processing
A cooperative dairy factory in Australia.Interior of a cheese factory in Seine-et-Marne, France
Dairy plants process the raw milk they receive from farmers so as to extend its marketable life.Two main types of processes are employed: heat treatment to ensure the safety of milk for
human consumption and to lengthen its shelf-life, and dehydrating dairy products such as butter,hard cheese and milk powders so that they can be stored.
d. Transport of milk
Historically, the milking and the processing took place in the same place: on a dairy farm. Later,cream was separated from the milk by machine, on the farm, and the cream was transported to a
factory for buttermaking. The skim milk was fed to pigs. This allowed for the high cost of
transport (taking the smallest volume high-value product), primitive trucks and the poor quality
of roads. Only farms close to factories could afford to take whole milk, which was essential forcheesemaking in industrial quantities, to them. The development ofrefrigeration and better road
transport, in the late 1950s, has meant that most farmers milk their cows and only temporarilystore the milk in large refrigerated bulk tanks, from where it is later transported by truck to
central processing facilities.
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Milking parlour at Pardes Hanna Agricultural High School, Israel80-stand rotary dairy that is fully computerised and records milk production
e. Temporary milk storage
Milk coming from the cow is transported to a nearby storage vessel by the airflow leakingaround the cups on the cow or by a special "air inlet" (5-10 l/min free air) in the claw. From there
it is pumped by a mechanical pump and cooled by a heat exchanger. The milk is then stored in alarge vat, or bulk tank, which is usually refrigerated until collection for processing.
Processing facilities
Pasteurization, homogenization
Cream extraction
Cheese making
Buttermaking
Caseinmaking
Yogurt processing
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MILK PROCESSING INDUSTRY IN INDIA
The highest milk producer in the entire globe India boasts of that status. India is otherwise
known as the Oyster of the global dairy industry, with opportunities galore to the entrepreneurs
globally. Anyone might want to capitalize on the largest and fastest growing milk and milk
products' market. The dairy industry in India has been witnessing rapid growth. The liberalized
economy provides more opportunities for MNCs and foreign investors to release the full
potential of this industry.
The main aim of the Indian dairy industry is only to better manage the national resources to
enhance milk production and upgrade milk processing using innovative technologies.
a. Potential for investment in the dairy industry
Some areas of Indian dairy industry can be toned up by the evocation of differentiated
technologies and equipment from overseas. These include:
1. Raw milk handling: The raw milk handling needs to be elevated in terms of
physicochemical and microbiological properties of the milk in a combined manner. The
use of clarification and bactofugation in raw milk processing can aid better the quality of
the milk products.
2. Milk processing: Better operational ratios are required to amend the yields and abridge
wastage, lessen fat/protein losses during processing, control production costs, save
energy and broaden shelf life. The adoption of GMP (Good Manufacturing Practices) and
HACCP (Hazard Analysis Critical Control Points) would help produce milk products
adapting to the international standards.
3. Packaging: Another area that can be improved is the range of packing machines for the
manufacture of butter, cheese and alike. Better packaging can assist in retaining the
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nutritive value of products packed and thus broaden the shelf life. A cold chain
distribution system is required for proper storage and transfer of dairy products.
4. Value-added products: There's vast scope for value-added products like desserts,
puddings, custards, sauces, mousse, stirred yoghurt, nectars and sherbets to capture the
dairy market in India.
The Indian dairy industry has aimed at better mananamegemt of the national resources to
enhance milk production and upgrade milk processing involving new innovative technologies.
Multinational dairy giants can also make their foray in the Indian dairy market in this
challenging scenario and create a win-win situation for both.
b. India's Milk Product Mix
Fluid Milk 46.0%
Ghee 27.5%
Butter 6.5%
Curd 7.0%
Khoa (Partially Dehydrated Condensed Milk) 6.5%
Milk Powders, including IMF 3.5%
Paneer&Chhana (Cottage Cheese) 2.0%
Others, including Cream, Ice Cream 1.0%
c. Overview of the Indian Dairy Sector
The country is the largest milk producer all over the world, around 100 million MT
Value of output amounted to ` 1179 billion (in 2004-05) (Approximately equals
combined output of paddy and wheat!!)
1/5thof the world bovine population
Milch animals (45% indigenous cattle, 55 % buffaloes, and 10% cross bred cows)
Immensely low productivity, around 1000 kg/year (world average 2038 kg/year)
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Large no. of unproductive animals, low genetic potency, poor nutrition and lack of
services are the main factors for the low productivity
There are different regionsdeveloped, average, below average (eastern states of Orissa,
Bihar and NE region) in the dairy industry.
The dairy industry in India engages in the production and processing of milk and cream. It is also
involved in the manufacture of other dairy products like cheese, curd, yoghurt and many more.
The dairy industry specializes in the procurement, production, processing, storage and
distribution of dairy products.
India stands the first place in its share of dairy production in the international scenario. It
contributes about Rs 1,15,970 in the national economy. This ever-expanding industry provides
gainful employment to a vast majority of the rural households. It employs about 8.47 million
people on yearly basis out of which 71% are women.
d. Jobs In Dairy Industry In India
Jobs in dairy industry are concentrated in the fields of production and processing of dairy
products.
Dairy Scientists: The responsibility of the dairy scientists is to deal with collection of
milk and taking care of the high yielding variety of animals. Scientific tests are conducted
to analyze the effects of different kinds of food intakes and environment on the quality as
well as the quantity of milk produced. Research is also undertaken to further improve the
breeding of cattle and quality of milk produced.
Dairy Technologists: Dairy technology requires procurement officers who take the
responsibility of collecting milk from farmers, milk booths ad cattle-rearers. The
procurement officer should be well-acquainted wit the latest technology that is applicable
in maintaining the quality of milk in the process of transporting it to the desired location.
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The processing of milk undergoes numerous steps and different levels of specialization
are required for each step to be completed successfully. Various quality control measures
are applied at each step of processing. Preservation of dairy products is very important
since dairy products are highly perishable. The dairy technologists devise appropriate
methods to properly store and preserve the dairy products.
Dairy Engineers: The Jobs in Dairy Industry of dairy engineers is to set up and
maintain dairy plants.
Marketing Personnel: The marketing personnel deals with the sale and marketing of
milk together with milk products.
2. COMPANY PROFILE
INCEPTION AND BACKGROUND
On January 1st
1958 a pilot scheme to cater the Bangalore Milk Market, Department of Animal
Husbandry, Government of Karnataka was started Milk processing facilities & Veterinary
Hospitals at National Dairy Research Institute (NDRI). Later in 1962, The Bangalore Milk
Supply Scheme came into existence as an independent body. With the great efforts by the then
Honble Minister for Revenue & Dairying, Government of Mysore Sri M V Krishnappa, A joint
venture of UNICEF, Government of India & Government of Mysore was dedicated Bangalore
Dairy to the people of Karnataka State on 23rd
January1965 by the then Honble Prime
Minister Late Sri LalBahadhurShastriji. The Bangalore Dairy scattering over an area of 52
Acres of land, the Dairy had an initial capacity to process 50,000 liters of milk per day.
Bangalore Dairy underwent a structural change in December 1975, handed over to Karnataka
Dairy Development Corporation (KDDC). Rural Milk Scheme of Mysore, Hassan &Kudige
Districts was started under Operation Flood-II and then transferred to Karnataka Milk Federation
(KMF) in May 1984 as a successor of KDDC. To cater to the growing demand for milk by the
consumers of Bangalore City, the capacity was increased to 1.5 lakh liters per day under the
Operation Flood-II during 1981 and later increased to 3.5 lakh liters per day under Operation
Flood-III during 1994.
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As per the policies of the National Dairy Development Board (NDDB), Bangalore Dairy was
handed over to Bangalore Milk Union Ltd., (Bamul) on 1stSeptember 1988. The Union is
capable of processing the entire milk procured, by timely implementation of several
infrastructure projects like commissioning of New Mega Dairy state-of-the-art technology with a
processing Capacity of 6.0 Lakh liters per day, new chilling centers, renovation of product block
etc.,
The milk shed area of Bamul comprises of 2611 revenue villages. As of now the Union has
organized 1803 Dairy Co-operative Societies (DCS) in 2,225 villages, thereby covering 85 % of
the total villages in these two districts. In these DCSs, there are 3,31,544 milk producer
members. Among them 105804 members are women and 59,235 members belong to Schedule
Caste and Schedule Tribes.
Establishment of the Union:
Bangalore Co-operative Milk Producers Societies Union Ltd. was established on 16thNovember 1976.
After the bifurcation of the above Union, into two separate union for Bangalore Districts(Urban and Rural) and Kolar District, Bangalore Urban and Rural District Co-operative
Milk Producers Societies Union Ltd. (BAMUL) on 23rd
March 1987.
Bangalore Dairy was took over by BAMUL on 1st September 1988.
Bangalore Mega Dairy started functioning on 17th December 2000
MMPO-1992 Registration No 42/R.MMPO/93
Bangalore Dairy ISO 22000-2005 & ISO 9001-2000 Certified by Standard AustraliaInternational (SAI) Global Ltd., a reputed Australian based company during 2006.
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NATURE OF BUSINESS (co-operative society)
The Bangalore Milk Union Ltd., (Bamul) was established during 1975 under
Operation Flood II by keeping Amul as its Roll Model. At present Bamul hasBangalore Urban, Bangalore Rural &Ramanagaram Districts of KarnatakaState as
its area of operation for Milk Procurement and selling Milk in part of Bruhath
Bangalore MahanagaraPalika (BBMP) area. Since its inception the Union is
constantly striving further for dairy development and marketing activities in its
milk shed area.
The philosophy of this co-operative milk producers organisation is to eliminate
middlemen and organise institutions owned and managed by milk producers, by
employing professionals. Achieve economies of scale of rural milk producers by
ensuring maximum returns and at the same time providing wholesome milk at
reasonable price to urban consumers. Ultimately, the complex network of co-
operative organisation should build a strong bridge between masses of rural
producers and millions of urban consumers & achieve a socio-economic revolution
in the village community.
OBJECTIVES To organize Dairy Co-operative Societies at Village level and
dissemination of information like good dairy animal husbandry andbreeding practices & Clean Milk Production through Extension Services.
To provide assured market & remunerative price for the milk producedby the farmer, members of the co-operative societies.
To provide technical input services like veterinary services, artificialinsemination, supply of balanced cattle feed & Fodder seed materials
etc., to milk producers.
To facilitate rural development by providing opportunities for self-employment at village level, thereby preventing migration to urban areas,
introducing cash economy & opportunity for steady income.
To provide quality Milk and milk products to urban consumers atcompetitive prices.
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AREA OF OPERATION
List of co-operative milk unions in Karnataka:-
Although the milk procurement is done with in the state with the help of DCS locatedthroughout the state, as because it is an initiative of THE GOVT OF KARNATAKA
the organization has The Dairy has Export Licence for Skimmed Milk Powder,
Whole Milk Powder, Dairy Whitener, Ghee and Butter. And many of its products
are marketed in neighbouring states and the main buyer is Goa. It is also undertaking
packaging and marketing of some products ofamulwith collaboration ofGujrat and
Rajastan milk federation.NANDINIis a national brand thriving to go global.
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AWARDS AND ACHIVEMENTS
ISO 9002 AND HACCP IS 15000 (HACCP) CERTIFICATE
Mother Dairy has obtained ISO 9002 and HACCP Certificate from Bureau of Indian Standard (BIS) of
government of India form December 2000. Mother Dairy is the first and only dairy to secure the
comprehensive certificate in the entire south India.
The importance of obtaining this certificate is to:
Procure Manufacture & distribute the products under controlled set of procedures as per
ISO 9003.
To Identify a probable occurrence of hazards as during the process of procurement
manufacturing and distribution.
To identify the severity of hazards during critical control point.
To control the Identify hazards and to produce the products of International food
produce the products of international food safety standards
Mother Dairy cares for quality, hygiene and food safety and hence the dairy was certified
for certified for ISO 9001-2000 during the year 2000 and has been certified for ISO
22000-2005 during 2008
The Dairy has embarked on Environmental Protection, Energy ConservationProgramme and have been suitably recognized by Bureau of Energy Efficiency,Government of India and KREDL, New Delhi(The National Productivity Council (NPC) of Government of India has conferred BestProductivity Award FIVE TIMES and Energy Conservation Award by Bureau of Energy
Efficiency (BEE) to the Union.)
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COMPETITORS PROFILE
The success of each and every business unit is mainly depending on how
brilliantly it faces the competitions Mother dairy is not out of competion it has 80%
market share in Bangalore & Presently it is the brand leader for milk products. The
main competitors to Mother Dairy are:
Heritage
Arogya
Good Morning
Swastik
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INFRASTRUCTURE FACILITIES
The strategy of Bangalore Milk Union is Procure More, Sell More & Serve More and reaping
the benefits of economies of scale. In order to realize this strategy, the Union has implemented
the following projects so that more and more milk can be procured and processed. This will helpus to serve our producer members by passing on the maximum benefits, we are consciously
adopting the growth-oriented strategy of helping our producers to grow by ourselves growing
constantly.
Mega Dairy with a capacity to process 6 lakh litres of milk per day expandable to 10 llpd has
been built by investing Rs. 38.70 crores obtained as term loan from National Dairy Development
Board. The Mega Dairy, has latest state-of-the-art technological facilities in dairy processingand the Union will have the ability to manufacture milk and milk products to world class
standards.
Although Bamul sets standards for its products for better serve to customers, it was not possible
to keep the standards stability due to manual operations. In designing mega dairy, Bamul
looked towards an automated system that would allow it to achieve consistent quality parameters
for each product. Energy and manpower would also be more effectively optimised andcontrolled and all plant equipment would be integrated.
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FUTURE GROWTH AND PROSPECTS
NEW Projects:
Bamul has planned to convert Hosakote Chilling Center into a 2.0.LLPD Capacity Dairy with an
investment of Rs.2427.00 Lakh and a New Product Block at Bangalore Dairy Premises with aninvestment of Rs. 2033.00 Lakhs by the end of 2012.
New Project commissioned on 09.04.2011
Installation of Nadini UHT Milk Processing and packing facility of 1,00,000 Ltrs/ Day
Capacity.
Includes facility for packing Nadini UHT milk in 500 ML, 200 ML Fino and 200 ML
Brik packs.
Includes facility for packing Nandini Flavored Milk in 200 ML Packs. This Project is aimed to address ever growing Market demand of Nandini UHT Milk.
The Dairy is poised to add 4 more varieties of exotic ice creams including pro-biotic, sugar free in the
near future and also would undertake manufacturing of very improvised quality of Paneer, Yogurt .
Plans are also under way for automated production of milk products in the immediate future. There is
a plan drawn up for putting in the market ready-to-eat foods "Retorted" and having appreciable content
of milk and milk products. The same is planned to be introduced in the mid of 2012.
VISION, MISSION AND QUALITY POLICY
Vision
To march forward with a missionary zeal which will make KMF a trailblazer ofexemplary performance and achievements beckoning other Milk Federations in the
country in pursuit of total emulation of its good deeds.
To ensure prosperity of the rural Milk producers who are ultimate owners of the
Federation.
To promote producer oriented viable cooperative society to impart an impetus to the ruralincome, dairy productivity and rural employment.
To abridge the gap between price of milk procurement and sale price.
To develop business acumen in marketing and trading disciplines so as to serve
consumers with quality milk, give a fillip to the income of milk producers.
To compete with MNCs and Private Dairies with better quality of milk and milk productsand in the process sustain invincibility of cooperatives.
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MISSION
Heralding economic, social and cultural prosperity in the lives of our milk
producer members by promoting vibrant, self-sustaining and holistic cooperative dairydevelopment in Karnataka State
To provide good quality milk and milk products to the people, keeping in mind milk is the
basic requirement of every individual
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QUALITY POLICIES
During the last ten years, the Federation is giving greater emphasis on procuring quality milk
from DCSs under the concept of Quality Excellence from Cow to Consumer. Many CleanMilk Production (CMP) initiatives have been implemented at all the stages of procurement,
processing and marketing. Among these CMP initiatives, noteworthy initiative is the setting up
of Community Milking Parlours in villages.
The KMF is forerunner to introduce this innovative technological initiative for bringing
about revolutionary improvement in quality of milk collected in DCSs. This system has several
advantages such as elimination of mastitis in milch animals and improvement of productivity.
The milk from milking machines, collected through Automatic Computerized Milk Collection
Units is chilled directly in Bulk Milk Coolers. This chilled raw milk, untouched and
unadulterated by human hands, has very high microbiological quality, comparable tointernational standards. This high quality milk is being utilized for manufacturing high quality
value added milk products, for both domestic as well as international markets.
Other Clean Milk Production (CMP) Initiatives include: -
Training of milk producers on modern dairy husbandry practices and CMP.
Providing SS utensils, antiseptic solutions for udder cleaning on pre and post milking,etc. to producers.
Training to DCS staff and officers of the Unions on CMP.
Replacing Aluminium milk cans and collection vessels with SS304.
Posters, documentary films and booklets on Clean Milk Production.
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PRODUCT PROFILE
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Curds & other fermented products
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Dairy Whitener Skimmed Milk Powder Badam-Powder
Ghee & butter
Ghee in Standy Pouches Butter Salted & Unsalted Ghee In Bag
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Ghee in Pet Jar Ghee in Sachet
Icecream & Frozen Desserts
Crazy Cone Butter Scotch Chocolate Nandini Magic Strawberry KULFI
Chocobar Ice Cream Delightfully Tasty Anjir Ice Cream Tasty Chocolate
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Ice Cream Vanilla and Strawberry Ice Cream Tasty Kaju Draksh Ice Cream Tasty Mango
Ice Cream Tasty Kesar Pista Ice Cream Tasty Black Currant Sugar Free Pro Biotic Frozen
Ice Cream Tasty Butter Scotch Ice Cream Tasty Pineapple Dolly Raspberry & Orange
Ice Candy Mango Sundae Ice Cream Strawberry Sundae Butter Scotch
Milk Sweets
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8/3/2019 50 Pages Ready Project
27/50
Mysore Pak Gulab Jamoon Khova Jamoons
Dry Fruits Burfi Rossagolla Assorted sweets gift box
Nandini Bite Premium Badam burfi Premium Besan Ladoo
Premium Cashew Burfi Pure Milk Elachi and Kesar Peda Pure Milk Peda
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