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Home » Dairy Processing Projects » Dahi/ Lassi/ Yoghurt/ Shrikhand Plant

Dahi/ Lassi/ Yoghurt/ Shrikhand Plant

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 chamber/room.

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 chamber etc.
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