Dahi or Curd is a dairy product obtained by souring boiled or pasteurized milk naturally, by harmless lactic acid bacteria or other bacterial cultures. During curd formation the lactose of milk is converted into lactic acid. There is some breakdown of protein increasing the non-protein nitrogen. The fat globules coalesce and distribute themselves on the top. Physically during curd formation milk proteins are jellied and thin exudates of clear serum on the curd is seen. The acidity of Dahi is 1% lactic acid. Equipments- Plate heat exchanger or Vat, Homogenizer (optional), Cup filling and sealing machine, Pump, Multipurpose head, Plastic container for packaging.
To prepare paneer, food acid (usually lemon juice, vinegar, citric acid) is added to hot milk to separate the coagulated matter from the whey. The coagulated matter is drained in muslin cloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to give it a good texture and appearance. Equipments- Plate heat exchanger or Vat, Paneer Vat for coagulation, Chill water Tank, Paneer press, Paneer putting machine with table, Vacuum packaging machine.
Cream is the fat rich part of milk obtained from Cow’s or Buffalo’s milk or a combination of both and containing not less than 25% fat
|Preparation of Traditional dairy Pdt.docx||768.39 KB|
|Traditional Dairy Products.docx||27.23 KB|