Fonterra Brands Lanka is a subsidiary of New Zealand's largest dairy company, Fonterra Co-operative Group, which is a cooperative owned by over 10,500 farmers and manages about 30% of global dairy exports. The company, established in 2001, produces various dairy products for the Sri Lankan market, including milk powder, yogurt, and liquid milk, and operates with a structured management team overseeing key production processes. It employs specific processing steps for milk powder, raw milk, and set yogurt, involving steps from raw material handling to final product packaging and storage.

1. Fonterra Brands Lanka

2. What is Fonterra Brands Lanka
Fonterra Co-operative Group
Limited is a New Zealand multinational dairy
company. It is New Zealand's largest
company.
It is a co-operative owned by over
10,500 farmers. The company controls
around 30% of the world's dairy exports.
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3. History
Established in October 2001
In 2007 Fonterra won the “Energy wise
Awards” in the Energy Efficiency and
Conservation Authority, Energy wise Awards
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4. Fonterra‘s Role in Sri Lanka
Major dairy product manufacturer and
marketer in Sri Lanka
Produces a range of dairy products to
the local market
Milk powder, yoghurt, liquid milk
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5. Under the Fonterra
there are 10 managers
to control
the whole process
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6. Main sections in company
Powder Plant
Liquid Plant
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7. Main processes Fonterra
 Milk powder packing process
 Row milk processing
 Set yoghurt production process
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8. Milk powder packing process
Input Process Output
• Milk Powder • picketing • Milk Packets
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9. Process steps
Unloading And Storage Of Milk Powder
Depalatization
Debagging
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10. Tipping
Filling
Boxing
Storage
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11. Row milk processing
Input Process Output
• Raw Milk • Manufacturing • Set yoghurt
• Stirred yoghurt
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12. Row milk processing
Raw Milk
Separating fat- Separator machine
Mixing Ingredients (Dissolved gelatin,
Chocolate, Vanilla)
Homogenization
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13. Filtration
Pasteurization (850C, 3 min)
Dye ration
Processing for various products
Filling (In to Packets, bottles, etc)
Cold Storage (4OC)
Delivery
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14. Set yoghurt production process
Input Process Output
• Heat • Manufactur • Set
treated ing yoghurt
milk
• Skim milk
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15. Set yoghurt production process
Heat treated milk + Skim milk
Mixing Ingredient
Homogenization
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16. Pasteurization (85 C,3 min)
Cooled (4 C)
Inoculation of starter culture
Filling in to cups
Incubation (43 C, 3 min)
Cold storage (4-7 C)
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17. Future Enhancements
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