Yoghurt Manufacturing: Explained

Yoghurt or curd is a dairy product that is made by blending fermented milk with ingredients to give it flavor and color. The introduction of fruit and other flavorings into curd or yoghurt along with the convenience of it being a ready-to-make breakfast food makes it a great, healthy, low fat food.

Since it is made of milk, curd is rich in nutrients. It has proteins and vitamins that are a rich source of calcium. It also acts like a digestive aid and encourages the growth of healthy bacteria in the gut.

The process of making curd involves modifying the composition and pasteurizing milk, fermenting at warm temperatures, cooling, and adding sugar and other materials.

Once milk arrives at the curd plant its composition is modified to make curd. This process of standardization usually involves reducing fat content and increasing total solids. The fat content is reduced by the use of a standardizing clarifier and a separator. From the clarifier, milk is placed in a storage tank and tested for solids and fat contents. For manufacturing curd the solid content of milk is increased to 16% with about 1-5% being fat and 11-14% being solids-not-fat (SNF). For this, water is evaporated or concentrated milk or milk powder is added.

Pasteurization and homogenization is done by adding stabilizers to the milk. This destroys any microorganisms that may interfere with the controlled fermentation process along with denaturing whey proteins in milk which give curd a better body and texture. Next is the process of homogenization. When homogenization is carried out, fat globules in milk are broken into smaller, dispersed particles. This allows for a smoother and creamier end product.

Once pasteurization and homogenization are done, the milk is cooled and fermentation culture is added in a concentration of about 2%. Incubation is done in either a large tank or in final individual chambers. Stirred curd is fermented in bulk and then poured into final selling containers.

Dairy products such as curd are subject to numerous kinds of safety testing. They are also evaluated on characteristics such as pH, taste, color, and odor. It is therefore important to evaluate and choose the best manufacturing plant for any dairy product you wish to produce, whether it is a curd manufacturing plant or an ice cream manufacturing plant.

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