Ah, such a big system, but they forget the first step is with us at the chilling centre. We test every farmer's milk for fat and water before it even gets chilled for the truck—one bad can spoils the whole batch, na? My job is to stand there with my testing kit before sunrise, making sure only the good milk goes. I see it every day: Amul doesn't start with a big factory, it starts with my 'pass' or 'fail' on each small farmer's can. That care at the beginning, that’s why the curd sets perfectly later.
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