Yogurt / Dahi / Curd / Lassi Processing Plants
Dahi & Lassi plant include essential dairy processing equipment in order to make lassi and dahi efficiently from milk.
Curd and yogurt are both fermented dairy products, but there are some key differences between the two. Curd is a traditional Indian food that is made by curdling milk with an acidic substance, such as lemon juice or vinegar. This process creates a thick and slightly sour product that is similar to yogurt. Curd is often eaten plain, but it can also be used in a variety of dishes, such as smoothies, dips, and desserts.
Yogurt is a fermented dairy product that is made by adding a culture of live bacteria to milk. The bacteria ferment the lactose in the milk, producing lactic acid. This process gives yogurt its characteristic tart flavor and thick texture. Yogurt is a good source of protein, calcium, and probiotics, which are beneficial bacteria that can help improve gut health.
Curd and Yogurt Processing Plants Layout
Health Benefits of Curd and Yogurt
Improved gut health: Curd and yogurt contain probiotics, which are beneficial bacteria that can help improve gut health. Probiotics can help to reduce inflammation, improve digestion, and boost the immune system.
Stronger bones and teeth: Curd and yogurt are good sources of calcium, which is essential for strong bones and teeth.
Reduced risk of heart disease: Curd and yogurt contain probiotics, which can help to lower cholesterol levels and reduce the risk of heart disease.
Weight loss & nutrition: Curd and yogurt are low in calories and fat, and high in protein, making them a good food for weight loss. Curd and yogurt are both versatile and nutritious foods that can be enjoyed in a variety of ways. They can be eaten plain, added to smoothies, dips, and desserts, or used in cooking.
Curd Production Process
1. Milk Reception & Standardization
The milk is received from suppliers and tested for quality. It is then standardized to ensure correct fat and protein content.
2. Pasteurization
The milk is pasteurized to kill any harmful bacteria by heating to high temperature for a short controlled period.
3. Cooling & Inoculation
The milk is cooled to a suitable temperature and inoculated with starter culture of lactic acid bacteria for fermentation.
4. Incubation
Incubated at controlled temperature for several hours. Lactic acid bacteria ferment lactose into lactic acid, curdling the milk.
5. Breaking & Cooling
The curd is broken into smaller pieces and cooled to halt fermentation and produce a smooth, consistent curd texture.
6. Packaging & Storage
The finished curd is hygienically packaged and stored in cold room storage to preserve freshness for distribution.
Equipment & Components Included in Plant
- Milk Transfer Pump
- Standardization Vat
- Homogenizer
- Manual Curd Packing System
- P.H.E Heat Exchanger
- Innoculation Tank
- SS Rack For Curd Tray
- Curd Milk Transfer Pump
- SS Tray For Curd
- Incubation Room
- SS Lassi Churning Tank
- SS Lassi Transfer Pump
- Lassi Overhead Tank
- Insulation of Pipeline
- Hydraulic Lifter
- Chilled Water Generator
- Lassi Curd Pouch Packing Machine
- SS/MS/G.I Pipeline Fitting
- Steam Boiler
- Packing Material Store
- Electrical Control Panel
- Milk Crates & Milk Cans
- Dairy Lab Testing Equipments
- RO Water Plant
- E.T.P Effluent Treatment Plant
- Water Pipelines & Misc Fittings
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