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Dahi/ Lassi/ Yoghurt/ Shrikhand Plant
Fermented milk products are very popular in India and is consumed by large
population. Indian Curd(Dahi) is of these products. For making this the
Filtered, standardized, homogenized and pasteurized milk is cooled to 22-25
deg C and then culture is inoculated to milk. The inoculated milk is then
packed in cups and kept for incubation 16-18 hours to incubation
Prepared from lactic fermented curd, Srikhand is the semi-soft,
sweetish-sour whole milk product. A solid mass is obtained by partially
straining dahi through a cloth. This process removes the whey from dahi. It
is then mixed with right amount of sugar to make srikhand.
Yoghurt is one of the most popular fermented dairy products for its wide
variety of flavours and fruits that are added to it. Different forms of
yoghurt are available in the market like stirred, set, frozen and liquid
yoghurt. The flavour of yoghurt irrespective of the type is the same since
the main flavour compound is acetaldehyde.
The fat content in yoghurt may vary from 0.5 to 5% and the total solids
from 9 to 20%. According to FAO / WHO code and principles the minimum SNF of
milk should be 8.2 percent.
An increase in the total solids content, particularly the proportion of
casein and whey protein results in a firmer yogurt coagulum and the tendency
to whey separation is reduced. Stabilizers may be used for increasing the
viscosity and prevention of whey separation in fruit yoghurt. The amount of
stabilizer varies with the type of stabilizer. The stability and the
consistency of the yogurt are improved by the homogenization of milk.
The firmness of the gel improves with the increasing homogenization
pressure. Sweeteners in the form of sucrose or glucose can be added to the
fruit yoghurt. The fruit contains about 50% sugar and normally makes up the
entire sugar content. Small quantities of sweeteners can also be added in
the production of natural yoghurt.
Lassi is the traditional Indian beverage that is made by blending curd with
water, salt with spices or sugar with flavor.
We provide complete range of equipments to manufacture fermented milk
products. The equipments used to made these products are Storage tank,
Pasteurizer, Homogenizer, Double jacketed multipurpose vat, Incubation