Curd Processing Plant Manufacturer From Mumbai

Curd Processing Plant

Overview
Curd / Yoghurt / Lassi Plant

TechQu is able to provide highest Quality range of Curd/ Yoghurt/ Lassi Processing Plant. We design highly efficient Curd/ Yoghurt/ Lassi Plant that is developed using high quality stainless steel and raw material. TechQu offers complete projects for Curd/Yoghurt/Lassi processing plant ranging from 200 LPD to 10000 LPD. Our expertise in cost effective design, bespoke manufacturing, automation, installation and after sales services has allowed us to be the turnkey solution.

The shelf life of curd is due to the energetic population of live cultures. The starter cultures transform the lactose in milk into lactic acid. This lactic acid does not only act as a natural preservative but its low pH (4. The curd manufacturers mainly use either single or a combination of the two cultures, preferring Lactococcus cremoris and Lactococcus diacetyl acti for their acid-producing properties with additional Leuconostics to give more flavor.

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These bacteria are responsible for imparting firm body, sweetness, and a mild acidic flavor to the Curd increasing its acceptability to the consumer. Most common as well as traditional dairy based product, Curd, locally known as Dahi, is consumed widely all over the world.

Curd falls under the category of fermented dairy product, produced from heat treated milk after inoculation with certain Lactic Acid Bacteria (LAB) in the form of starter culture.

Lactic acid bacteria multiply, grow and produce lactic acid, acetic acid, and carbon dioxide by utilizing available lactose in milk. Some bacteria use citric acid of milk to produce certain volatile organic compounds mainly diacetyl, which is mainly responsible for flavor of Curd.

Due to its rich nutritional profile and high consumer demand, it is commercially produced to meet the market demands. A new revolution in the industrial manufacturing of Curd is using Curd as functional food.