{"id":589,"date":"2023-09-19T11:36:47","date_gmt":"2023-09-19T06:06:47","guid":{"rendered":"https:\/\/dollons.com\/blog\/?p=589"},"modified":"2023-09-19T12:32:35","modified_gmt":"2023-09-19T07:02:35","slug":"curd-manufacturing-in-dairy-plant","status":"publish","type":"post","link":"https:\/\/dollons.com\/blog\/curd-manufacturing-in-dairy-plant\/","title":{"rendered":"Curd Manufacturing in Dairy Plant: Best Practices"},"content":{"rendered":"\n

How do you like to have curd \u2013 straight from the bowl, marinade the raw ingredients of your favorite dish, or formulate some dessert out of it? As a curd lover, you can have various ways to consume it. But, as manufacturers, we have to follow the same practices and protocols of curd manufacturing in our dairy plant. This is to process the best curd for you that tastes the same every time you consume it.\u00a0<\/p>\n\n\n\n

Manufacturing curd in dairy plants involves a series of steps and best practices to ensure product quality and safety. Here are some key best practices for curd manufacturing in dairy plants.<\/p>\n\n\n\n

Sourcing of Quality Milk<\/h3>\n\n\n\n

The process starts with the procurement of fresh and quality milk from the milk farmers. Proper storage and handling of the raw milk complying with standards is essential in this step.<\/p>\n\n\n\n

However, we implement best practices in checking the quality of the milk we receive at our production facilities. Read to know how we check raw milk quality before processing it<\/a>.<\/p>\n\n\n\n

Pasteurization of Procured Milk<\/h3>\n\n\n\n

We heat the raw milk to around 85-90\u00b0C to kill harmful bacteria and pathogens. Pasteurization helps in extending the shelf life of curd.<\/p>\n\n\n\n

Cooling of Pasteurized Milk<\/h3>\n\n\n\n

We cool the pasteurized milk to the desired inoculation temperature (typically 40-45\u00b0C) to facilitate the growth of beneficial bacteria.<\/p>\n\n\n\n

Inoculation<\/h3>\n\n\n\n

We add a starter culture containing lactic acid bacteria (Lactobacillus species) to the milk. This culture initiates the fermentation process and gives curd its characteristic tangy flavor and texture.<\/p>\n\n\n\n

Incubation<\/h3>\n\n\n\n

After inoculation, we keep the milk at a temperature of around 40-45\u00b0C for a specific period (usually 4-8 hours). This is the industrial standard complying with all regulatory protocols. This step allows the bacteria to ferment the milk sugars into lactic acid. The duration can vary depending on the target curd texture.<\/p>\n\n\n\n

Monitoring of Acidification<\/h3>\n\n\n\n

To ensure proper acidification, we regularly monitor the pH level of the inoculated milk under incubation. The curd is typically ready when the pH reaches a specific target (around 4.4-4.6).<\/p>\n\n\n\n

Cutting and Draining<\/h3>\n\n\n\n

After proper acidification, we cut the curd. We do this to separate the whey from the curd solids. Note that, this process helps in achieving the desired curd texture. This is a very crucial stage in the process of curd manufacturing in a dairy plant because of its importance in determining not only the texture but also the taste of the curd.<\/p>\n\n\n\n

Whey Separation<\/h3>\n\n\n\n

The whey is allowed to drain away from the curd solids. We do this by using gravity, draining tables, or other equipment for whey separation.<\/p>\n\n\n\n

Salting<\/h3>\n\n\n\n

The addition of salt to the curd is done as per the target taste and texture. Salt also acts as a preservative.<\/p>\n\n\n\n

Packaging<\/h3>\n\n\n\n

The curd is packaged in clean, food-grade containers with proper labeling and storage instructions.<\/p>\n\n\n\n

Quality Control<\/h3>\n\n\n\n

We implement rigorous quality control measures in production to check for taste, texture, and microbiological safety. Additionally, our QC team regularly tests samples to maintain consistent product quality.<\/p>\n\n\n\n

In addition to the above-mentioned steps, there are certain practices that we implement, not only for curd manufacturing but also for all milk and dairy products. Here are they \u2013\u00a0<\/p>\n\n\n\n