Dairy plant software for milk accounting and cold chain

A dairy's margin depends on milk solids. Formezy records fat and SNF at reception, carries them into each silo, and books them into every product batch: pouch milk, curd, paneer, butter, ghee or ice cream mix.

At the end of the day, solids received are compared with solids in stock and in products. Gaps show where they happen, at reception, in a silo or in a product line.

Pasteurisation temperature and holding time are recorded for each batch as a critical control point, with flow diversions and corrective actions. Every CIP cycle is recorded against the tank, line or pasteuriser with the steps your procedure specifies. A batch record shows both, next to its milk and its tests.

Cold-room and freezer temperatures are logged, with alerts when a reading goes out of range where sensors are connected. At dispatch, vehicle temperatures at loading can be recorded with the route and its batches.

• Use-by dates per batch and first-expiry-first-out picking
• Route-wise indents, gate passes and invoices
• Crates out and returned per route and distributor
• Returns recorded by reason

If a cold room goes out of range, the batches stored in it at the time are known, so quality can decide what to hold, check or discard, and the decision is recorded against those batches.

Milk received by route or supplier, with its quantity and solids, is the basis for what you owe. Formezy keeps receipts, quality results and rejections per supplier or collection centre, so payment calculations start from the same records as production, and disputes can be settled against the original entries rather than a separate register.

Paneer, butter, ghee and curd yields are calculated per batch against the milk solids used, so each product line's efficiency is visible. Ice cream records mix batches, ageing, overrun and hardening. The milk processing and packing flow on the dairy ERP page shows each step from reception to route dispatch.