Milk Fermentation Technology - CURD
College Level - Milk Product

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Project Work

Packages comprises of

Recorded Lectures
Study Material - Pdf
Edp
Assessment followed by certificate after completion of 50 %
Prototype Project view of minimum duration
Mentorship
Submission of Project
Certificate after successful completion of project work

₹500.00

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Overview

This course focuses on the process of how to launch Milk Fermentation Technology-CURD. This course will discuss in detail each step that an entrepreneur will need to succeed in this field.

Curd, also known locally as Dahi, is the most common and traditional dairy-based product consumed worldwide. Curd is a fermented dairy product prepared from heat-treated milk after inoculation with specific Lactic Acid Bacteria (LAB) in the form of a starter culture.

The fermentation process extends the product's shelf life while also improving its taste and milk digestibility. Fermented milk products have been produced since around 10,000 BC. In laboratories, a variety of Lactobacilli strains have been grown, allowing for a wide range of cultured milk products with varying flavors and characteristics.

Recorded Lectures 5 Lectures

Introduction to fermented milk products

Locked 0:35:00

Curd (Dahi) processing

Locked 0:42:00

Market potential of Curd (Dahi)

Locked 0:27:00

Defects in Curd (Dahi)

Locked 0:32:00

Curd (Dahi) Machine & Equipment's

Locked 0:6:00

Study Material 5 Lectures