Understanding the Art of Milk Product Preparation - Curd and Yoghurt
Explore the detailed process of making curd and yoghurt, including the benefits of consuming these fermented milk products. Learn about the steps involved in preparation, from pre-heating and inoculation to incubation and cooling. Discover the nutritional value and therapeutic benefits that curd and yoghurt offer for a healthier lifestyle.
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Presentation Transcript
MILK PRODUCTS (Part-2) BY- Dr. SUSHMA KUMARI Asst.Prof., DEPT. OF LPT,BVC, Bihar Animal Sciences University, Patna
Preparation of milk products CURD/ DAHI- Curd is a fermented milk product prepared by inoculation of heated milk with starter culture or lactic acid producing harmless bacteria. Starter culture- Streptococcus lactis Str. cremoris Str. diacetalactis
Benefits of dahi- More nutritious than original milk More palatable and digestible Therapeutic value in the stomach and during intestinal disorder due to presence of antibiotics.
Flow chart for curd Milk Pre-heating (35-40 C) Filtration/clarification Standardization Homogenization Pasteurization Cooling (25 C)
Inoculation (1% starter culture) Packaging Incubation (25 C for 16-18 hrs) Curd/yoghurt Cooling and storage
yoghurt Milk Heating Cooling (40C) Inoculation (Lactobacillus bulgaricus : Streptococcus thermophillus 1:1) Incubation (40C) for 16-18 hrs yoghurt
