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Dahi: Indian curd (Dahi) is a fermented milk products used by large population of India. 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.
Srikhand: Srikhand is semi-soft, sweetish-sour whole milk product prepared from lactic fermented curd. The dahi is partially strained through a cloth to remove the whey and thus produces a solid mass, which is mixed with a required amount of sugar to make srikhand.
Yoghurt: Yoghurt is one of the most popular fermented dairy products all over the world. The production of yoghurt has shown tremendous increase during the past few years mainly due to the introduction of wide variety of flavours and or fruits to the yoghurt.
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: Lassi is a traditional Indian beverage made by blending curd with water, salt with spices or sugar with flavor.
FBE provides complete range of equipments to manufacture fermented milk products. The common equipments used to manufacture these products are Storage tank, Pasteurizer, Homogenizer, Double jacketed multipurpose vat, Incubation chamber etc.