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Curd Processing Plant

Lassi manufacturing plant in India

The dairy equipment listed below is used by the Dahi & Lassi facility to prepare milk into lassi and dahi.

Although they are both fermented dairy products, curd and yoghurt differ significantly from one another. Curd is a classic Indian dish prepared by adding vinegar or lemon juice to milk to cause it to curdle. This procedure yields a thick, rather sour, yogurt-like substance. Although curd is commonly consumed on its own, it may also be added to a number of recipes, including smoothies, dips, and desserts. A culture of live bacteria is added to milk to create yoghurt, a dairy product that has undergone fermentation. Lactic acid is produced when microorganisms in milk digest the lactose.

Curd processing plant manufacturers

Through a series of regulated processes that guarantee product quality and safety, fresh milk is turned into curd in a curd processing plant. After pasteurising the milk to get rid of dangerous germs, the milk is next inoculated with helpful starter cultures to start the fermentation process. Curd is produced by this temperature-controlled fermentation process in tanks. The curd is fermented, then chilled, labelled, and packed into receptacles for distribution. To preserve the integrity of the product and adhere to food safety requirements, stringent quality control methods and sanitary techniques are implemented throughout the process. In order to maintain dependable and sustainable output, the plant's operations also include effective waste management and maintenance.

Here are some of the health benefits of curd and yogurt:

Live probiotics, or good bacteria, are present in both curd and yoghurt. These bacteria aid in preserving a balanced population of gut flora, which improves nutritional absorption and digestion.
They can help those who are lactose intolerant digest lactose, which makes them easier to consume
Yoghurt and curd include probiotics that strengthen the body's defences against infections and illnesses, which strengthens the immune system
Yoghurt and curd are both great providers of calcium, which is needed to keep teeth and bones strong and healthy
Yoghurt and curd's protein and fat content might contribute to feelings of fullness, which may help with weight management and lower calorie intake overall
Eating yoghurt and curd that is low in fat or fat free can help control cholesterol levels, which may lower the risk of cardiovascular diseases
Yoghurt and curd include vitamins and minerals, like zinc, B2, and B12, that can support good skin
By altering the gut-brain axis, probiotics found in yoghurt and curd have the ability to improve mood and lessen the symptoms of anxiety and depression

Curd Production Process:

The production of curd involves several key steps that transform fresh milk into a tangy, fermented dairy product.

Milk Collection and Reception: Dairy farms provide their fresh milk, which is then hauled to the processing plant. The milk is examined for quality upon delivery, including contamination, fat content, and temperature checks. To keep milk fresh until it's time to process it, it is kept in refrigerator tanks.
Pasteurization: In order to ensure the safety of the finished product, pasteurisation is necessary to get rid of dangerous germs and pathogens. Milk is heated using High-Temperature Short-Time (HTST) or an analogous technique to a certain temperature (usually 72°C or 161°F) for a predetermined amount of time (15 seconds). Following pasteurisation, the milk is quickly chilled to a temperature (typically between 40 and 45°C or 104 and 113°F) that is appropriate for fermentation.
Inoculation: The cooled milk is mixed with beneficial bacteria (starter cultures), such as Lactobacillus bulgaricus and Streptococcus thermophilus. These microbes are in charge of converting the lactose in milk into lactic acid through fermentation. A thorough mixing of the starter cultures with the milk is necessary to guarantee uniform dispersion and steady fermentation.
Fermentation: After being infected, the milk is moved to fermentation tanks and allowed to sit at a specific temperature for a few hours. This enables the milk to ferment and curdle thanks to the starting microorganisms. In order to guarantee ideal fermentation conditions and attain the intended texture and flavour, temperature and acidity are continuously monitored.
Curd Formation: The thickening and acidic flavour of the milk occur as the fermentation process continues. Lactic acid causes the pH to drop, which causes the milk proteins to coagulate and form the curd. The curd is left to solidify and harden, which may require a few hours based on the particular recipe and circumstances.
Cooling and Storage: The curd is chilled to about 4°C (39°F) once it reaches the desired consistency in order to inhibit further bacterial activity and maintain its quality. When the curd is cold enough to package, it is kept in a refrigerator.
Packaging: After being moved to packaging equipment, the curd is divided into portions and put into bottles, tubs, and cups. Product details, expiration dates, and nutritional information are labelled on sealed containers to guarantee freshness.
Quality Control: Testing for microbiological contamination, acidity, and consistency is one of the quality control methods used to make sure curd satisfies safety and quality requirements.
Distribution: Curd that has been packaged is sent to stores or to customers directly after being refrigerated for storage.
Waste Management: The plant uses treatment procedures and waste management techniques to reduce its negative environmental effects.
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