Next Gen Diary: Improving Curd Production and Storage Efficiency

In India, curd is more than just a staple; it’s an important part of daily meals in almost every household. And as demand continues to rise, the dairy industry is scaling up curd production, embracing advanced technologies, industrial-grade equipment, and enhanced cold storage solutions to ensure consistent quality and efficient processing. 
Alongside traditional methods, innovations like portable incubation chambers are helping producers maintain precise fermentation conditions, even on the go, for any peak season requirements.
In this blog, we will explore the growing trends in curd processing and how modern solutions are transforming the industry. 

Why is Curd Considered the King of Dairy Products?  

Curd or yoghurt is a fermented dairy product that is power-packed with nutrients and is considered one of the healthiest foods for human consumption across the world. Curd is made by adding Lactobacillus bulgaricus and Streptococcus thermophilus, a type of good bacteria, to the milk. During the fermentation process, these bacteria convert the lactose in the milk to lactic acid that solidifies and curdles the milk, transforming it into curd. 

Health Benefits of Curd 

Curd is actually healthy, as it has several health benefits. According to the reports, it aids digestion due to its beneficial bacteria, strengthens bones thanks to its high calcium content, supports the immune system, and may also support heart health by lowering cholesterol and blood pressure. 

Stages of the Industrial Curd Production Process 

Milk Collection and Quality Control 

Firstly, the raw milk is collected from dairy farms and individual suppliers. After that, the collected milk goes through quality control to ensure it meets safety and quality standards. 

Milk Standardisation  

Milk from numerous sources is standardised to ensure consistent fat and solid non-fat content for high-quality curd. 

Homogenisation  

Then the milk is homogenised at high pressure to evenly distribute fat globules throughout the mixture. 

Pasteurization 

The milk is heated to 90–95°C for 5–6 minutes to kill harmful bacteria while retaining beneficial ones, then cooled to 40–42°C.

Inoculation

Lactic acid bacteria starter culture is added and mixed thoroughly, initiating fermentation and curd formation.

Filling and Sealing 

The inoculated milk is poured into packages and sealed to prevent contamination.

Incubation and Fermentation

The packages are kept at around 42°C for 4–6 hours, allowing fermentation to solidify the curd as acidity increases.

Blast Cooling 

Once set, curd is rapidly chilled below 4°C within a few hours to stop fermentation and preserve texture and taste.

Packaging and Refrigeration 

Finally, curd is packaged in food-grade containers and stored in refrigerated warehouses or transported using an insulated shipping container for sale, designed to maintain the required temperature during storage period or transit. With continuous innovations in storage, packaging, and cold chain solutions, the industry is improving the quality, consistency, and shelf life of curd.

Notable Innovations in Curd Processing and Cold Storage

Advances in curd processing and cold storage have greatly improved product quality and efficiency. Curd incubators and chillers now control temperature precisely to set and cool curd in optimal timeframes. Fermentation systems manage temperature, humidity, and pH to ensure consistent results. Energy-efficient refrigeration, better insulation, and advanced monitoring enhance shelf life and freshness. With growing demand for plant-based alternatives like soy, almond, and oat milk, new processing techniques support curd production from diverse sources.
Specialised microbial cultures improve texture, flavour, and nutrition, while safer, longer-lasting packaging ensures product integrity. Additionally, services like Refrigerated Container Rental Delhi NCR offer flexible, on-demand cold storage solutions, helping curd producers efficiently meet rising demand with improved quality and streamlined operations.

Final Thoughts  

In conclusion, advancements like portable incubation chambers in curd processing have transformed the dairy industry. These innovations ensure better quality, consistency, and efficiency, meeting the growing demand for traditional and plant-based curd products.