Processing Methods:
Processing methods include the following steps:- Filtration & standardisation of milk is done, as the best quality of dahi can be made with milk having 14.5 to 15.0 % TS.
- Batch/Continuous Pasteurisation: In Continuous process with 80-95°C for 5 to 30 min.
- Holding is essential to get 100% denaturation of whey proteins, which help in giving firm coagulum and minimize the problem of whey separation from dahi.
- Homogenization is a desirable process in the pasteurization line for getting better quality dahi.
- In the case of set dahi/yoghurt, the incubation is done while the product is in the final retail container at 30-42°C for 4-6 Hours.
- For stirred type products like drinking yoghurt, laban, lassi or buttermilk, the incubation can be done in bulk tanks, but extreme care is required while stirring and cooling the coagulum.
- Blast cooling is done to check on the acidity of the set or drinking curd/yoghurt.
- Dahi/yoghurt is stored in a cold room below 6 °C. GOMA Process Technologies, Mumbai can offer a complete dahi/yoghurt processing plant on a turnkey basis. Our processing equipment includes milk receiving units, filtration/clarification, standardisation equipments along with fermentation/incubation tanks, pasteurisation, homogenization, filling machines (semi-automatic, automatic in both rotary & linear) capacity varies from 1200 CPH -6000 CPH along with incubation, blast & cold room. We have plentiful experience & well practices in the design, manufacturing and installation of energy-efficient and sanitary
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