A curd plant is used for producing curd which is a very popular staple, known for its creamy texture & tangy & tasty flavor. The plant is very important in fermentation process of milk turning it into curd under controlled conditions. It ensures productivity & hygiene throughout the production process from receiving & storing milk to its final packaging.
We at Fillpack Technology offer manufacturing plants that place a strong priority on using premium ingredients and follow strict hygiene guidelines to guarantee product’s integrity. To reduce the danger of contamination and comply with food safety laws, the plants are constructed with easily cleaned surfaces and sanitary equipment. We also offer holistic customer care services including training, maintenance, & continuous technology support to ensure seamless operation of a plant.
- Testing is done on fresh milk to determine its quality, including the amount of fat and bacteria present.
- To guarantee uniformity in the finished product, the amount of fat in the milk is adjusted & standardized.
- To prepare milk for fermentation, it is heated to a precise temperature that kills harmful germs. After that, it is cooled down.
- To ensure a smooth curd texture, fat molecules in the milk are broken down using homogenization.
- After the milk is pasteurized & homogenized, it is cooled for fermentation at a temperature between 42-45°C.
- The fermentation process starts in the milk by adding lactic acid bacteria.
- The contaminated milk is heated to a temperature where the bacteria may convert lactose to lactic acid, thickening the milk into curd.
- After the curd has set, it is cut into small pieces to separate whey from it.
- Then the whey is removed to ensure consistency.
- Once the fermentation process has been stopped, the curd is chilled and prepared for distribution by packing it into containers.
- To maintain the freshness & shelf life of packaged curd, it is stored in refrigerator.
