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Food Processing

Curd Manufacturing Unit

Curd manufacturing unit produces fresh curd (dahi) through the process of milk procurement, pasteurization, homogenization, inoculation, and incubation. The product is a rich source of nutrients and is widely consumed daily across urban and rural markets in India.

Project cost & finance

Cost of Project

figures in ₹ Lakhs

Plant & Machinery6.63
Other Misc. Assets1
Working Capital2.94
Total10.57

Means of Finance

figures in ₹ Lakhs

Own Contribution2.65
Term Loan5.72
Working Capital Loan2.2
Total10.57

Raw materials & machinery

Machinery & equipment8

Raw materials3

Manufacturing process

  1. Procurement of raw milk from suppliers.
  2. Milk reception area where milk is received and cooled to increase shelf life.
  3. Pasteurization by heating milk in an inoculation tank and then cooling it down.
  4. Homogenization to break down and evenly distribute fat particles in the milk.
  5. Distribution of pasteurized milk to different processing sections and boiling/thermizing for curd preparation before adding culture.
  6. Packaging the prepared curd into appropriate containers.
  7. Transferring packaged products to a cold room maintained below 4 degrees Celsius.
  8. Distribution to the market via transport vehicles.

Market

The curd market in India is driven by rising health consciousness, urban population growth, and increasing disposable incomes, with strong demand expected to continue growing significantly.

From the project report

Curd Manufacturing UnitCurd Manufacturing UnitCurd Manufacturing UnitCurd Manufacturing Unit