Curd Manufacturing Project Report



You can download the curd manufacturing project report immediately by paying a nominal fee. The objective of the curd manufacturing project report is to guide the potential entrepreneurs in the milk sector. These report is helpful in preparing project reports for bank loans and other government schemes.

Curd, also known as Dahi, is a well-known milk product made through fermentation. A massive portion of the Indian populace consumes it daily as part of a meal or refreshment. Lactose-intolerant people can also consume it. Curd is high in calcium, phosphorus, vitamin B2, magnesium, and omega-3 fatty acids, all of which assist in strengthening bones and teeth, improving digestion, and lowering the risk of heart disease.

Dahi is a fermented dairy food with a firm texture that originated in the Indian Subcontinent. Since ancient times, Dahi has been a well-known product, and misti dahi is particularly popular in the eastern region. Consumption of fermented milk products has been linked to various human health advantages, thanks to lactic acid bacteria.

Dahi has therapeutic properties and assists in the treatment of gastrointestinal issues. Immune support, blood pressure reduction, antiatherogenic impact, antidiabetic effect, anticarcinogenic effect, antioxidative effect, and gastrointestinal illness treatment are some health advantages of dahi when mixed with probiotic bacteria.

How to Download Curd Manufacturing Project Report

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Process of Manufacturing 

  1. Procurement: Getting raw milk is a difficult task.
  2. Milk Reception: Bring the milk to the milk reception after the procurement stage and cool it to extend its life cycle and be used for further processing.
  3. Pasteurisation: Following that, the principal by-product processing commences, with chilled milk pumped into the inoculation tank and the milk boiled at 80°C to 90°C (depends upon the pasteurisation). Then cool it again at 4°C. There are two types of pasteurisation machines: A) Online pasteurisation is slow. B) Pasteurisation in real-time.
  4. Homogenisation: A) With the pasteurisation equipment, we used an offline cream separator to remove fat from the milk and then make the milk. B) A pasteurisation machine is connected to an online homogeniser, and the homogenisation process breaks down the fat and incorporates the milk. C) It’s utilised in the production of curd.
  5. Distribution of pasteurised milk in different tanks. It is made up of various tanks that are classified according to their fat content. After that, the milk is separated into various sections, such as pouch milk, curd processing, and paneer processing. Curd Milk is boiled at 92 degrees Celsius, then thermalised and cultured.
  6. Packaging: Once the curd has been prepared, it is transferred to the packaging department.
  7. Cold Room: All products are moved to cold rooms with temperatures below 4 degrees Celsius.
  8. Transportation: Transportation is used to convey all finished items to various locations. If the final product is being carried above 40–50 kilometres, an insulation vehicle is required.

The curd manufacturing process is best presented through attractive charts in the project report.

Materials in their natural state 

Curd production necessitates the use of milk as the primary raw material.

Dahi Compositional Standards 

  • Water 85-88 %
  • Fat 5-8%
  • Protein 2-3.4%
  • Lactose 6-5.2%
  • Lactic acid 5-1.1%
  • Ash 7-0.75%

Market Potential 

The curd project market is now being pushed by rising demand from metropolitan areas in India. In India, the curd market grew at a CAGR of 13% from 2010 to 2017. Several factors have contributed to the market’s robust expansion. Population expansion, increased disposable incomes, rising consumer health consciousness, and low prices are only a few of the variables currently broadening the mark’s growth characteristics. By 2024, the market is anticipated to be worth about INR 1,809.3 billion by 2024. For more information on the market, the industry report of agriculture and allied products is attached with the project report of curd manufacturing.

India’s Dahi Sector Is Now In A State Of Flux

Fermented milk products account for about 9% of total milk production in India. Dahi accounts for almost 90% of all cultured milk products produced in India (including organised and unorganised sectors). Apart from local confectioners, dahi and dahi-based items are made and sold by all milk cooperatives and private dairies.

Probiotic dahi is a traditional curd with the benefit of probiotic microorganisms such as Lactobacillus acidophilus or Bifidobacterium bifidum. According to a report titled “India Probiotics Market – Forecasts from 2020 to 2025,” the India Probiotics Market is predicted to increase at a compound yearly growth rate of 13.56 per cent from US$448.456 million in 2019 to US$961.856 million in 2025, up from US$448.456 million in 2019.

Plant & Machinery 

The list of machinery is given below. More details of machinery are in the project report of curd manufacturing with pictures.

  • Electrical Heating Tank (Single Jacketed)
  • Homogenizer (double stage) Manual
  • Plate Heat Exchanger (double stage)
  • Culture tank with buff
  • Curd Incubator
  • Dump Tank
  • S.S. Pump, filter, pipelining, fitting etc.
  • Packaging machine.

Key Points of the Project Report of Curd Manufacturing

The Project Report of Curd Manufacturing includes the following key points.

Sr. No.Particulars
2Market Potential
3Raw Material
4Manufacturing Process
5Curd Processing Technical Flow Chart
6Project Components
8Plant & Machinery With Images
9Misc. Assets
10Power Requirement
11Manpower Requirement
12Cost Of Project
13Means Of Finance
14Computation Of Production
15Computation Of Sale
16Projected Balance Sheet
17Projected Profitability Statement
18Cash Flow Statement
19Break Up Of Labour Charges
20Break Up Of Staff Salary Charges
21Utility Charges
22Calculation Of D.S.C.R
23Computation Of Working Capital Requirement
24Computation Of Depreciation
25Repayment Schedule Of Bank Loan
26Financial Indicators
27Break Even Point Analysis
28License & Approvals
29Implementation Schedule

Dahi Processing Flow Chart (Traditional Method)

  1. Raw milk (antibiotic negative, protein: min 36%).
  2. Stored in multipurpose VAT
  3. Boil for 5 to 10 min
  4. Cooled to room temperature
  5. Added with previous day’s curd or buttermilk
  6. Stirred and allowed to sit undisturbed for overnight
  7. Cold storage at 4-5°C Keep in storage until dispatch.

You can get the attractive flow chart of the curd manufacturing traditional process in the project report.

Dahi Processing Flow Chart (Industrial Method)

  1. Raw milk (antibiotic negative, protein: min 36%)
  2. Process & stored in PMST
  3. Homogenisation: 150/50 BAR two stages, Pasteurisation: 95°C, hold for 6 min, cooling to 4°C.
  4. Pasteurized Dahi Milk Storage Tank.
  5. Transfer to inoculation tank through PHE by heating milk to 42°C.
  6. Inoculation: Culture addition at the recommended dosage rate0°C.
  7. Filling & sealing: in cups/poly pouches/matkas and transferring cups in card. Boxes/poly pouches in crates/matkas in crates.
  8. Incubate: 42 ± 2°C for 4-6 hours till pH is 4.7± 0.5.
  9. Blast cooling: As soon as the pH is reached, transport to a blast cold room with direct blowers for rapid cooling; accomplish 42°C to 100°C in the cold room in 3.5 – 4 hours.
  10. Store at 4-5°C in Cold Store till dispatch.
  11. Dispatched in refrigerated trucks and vans maintaining a temperature of below 8°C.

You can get the actual chart of the curd manufacturing industrial process in the project report.


Flavour defects:

S. No.DefectReasonSolution
1.Insufficient flavourLow citrate level in milk,

Low diacetyl content

Add 0.02 to 0.05% Sodium
citrate prior to mixing the
starter culture.
Cool rapidly after culturing
2.Oxidized flavourCopper contamination
Exposure to fluorescent light
Exposure to sunlight
Avoid usage of copper
Protect product from direct
exposure to Sunlight/ UV
3.Yeast/cheesyContaminating yeast growthDo not mix pasteurized and
raw dairy ingredients prior to
4.Rancid flavourLipolytic activityDo not mix pasteurized and
raw dairy ingredients prior to
5.High acidIn addition of more culture,

Increased incubation time
Use of sour milk

Optimum culture addition
Blast cool the product
immediately after optimum
pH is reached
Use good quality fresh milk
Body and textural defects
S. No.DefectReasonSolution
1.Weak bodyInsufficient heat treatment to the mix
Too low milk SNF
Severe agitation after
Heat treatment should not be
less than 5oC/30min
Homogenize the dahi mix prior to homogenization
Increase the MSNF content to 11% by adding Skim milk
2.Grainy textureHigh acidity
Improper dispersion of Skim milk powder
Rapidly cool the product to <5oC after attaining optimum acidity.
Use inline screen/filter
3.SyneresisInsufficient heat treatment to the mix
Improper standardization and
too low milk SNF
during fermentation
Heat treatment should not be less than 85oC/30min
Increase the MSNF content to min. of 11% by adding Skim milk powder
Do not disturb the cups during fermentation
4.RopinessContamination of milk with
Proper heat treatment of milk,
Avoid cold storage of milk before
pasteurization/ thermalisationUse of pure culture
Curd Market In India Forecast 2021-2026

The “Curd Industry in India: Industry Trends, Share, Size, Growth, Opportunity, and Forecast 2021-2026” analysis from IMARC Group explores the Indian curd market closely. According to the survey, the market grew by double digits between 2015 and 2020. The market’s steady expansion may be due to a variety of factors. Population expansion, rising disposable incomes, more consumer health consciousness, and low prices are some of the elements that are now widening the market’s growth characteristics. Further, the Indian curd market is estimated to increase at a 15.3 % CAGR over the forecast period (2021-2026).

This project research report examines 15 major Indian states for the Indian current market. These are the following states:

  1. Maharashtra
  2. Uttar Pradesh
  3. Andhra Pradesh and Telangana
  4. Tamil Nadu
  5. Gujarat
  6. Rajasthan
  7. Karnataka
  8. Madhya Pradesh
  9. West Bengal
  10. Bihar
  11. Delhi
  12. Kerala
  13. Punjab
  14. Orissa
  15. Haryana

The curd market in India is primarily driven by rising demand from metropolitan areas. The country’s demand for packed curd has increased because of the confluence of hectic lives and more significant health consciousness among consumers. Furthermore, newer and healthier types, such as low-fat curd, have drawn a broad consumer base. Again, improved distribution routes have made shipping and storage more accessible, encouraging market expansion. Furthermore, manufacturers implement various tactics to maximise profitability and improve brand image.

Download the project report in PDF format to understand the various aspects of curd manufacturing sector.

Also Read: Evaporated Milk Business Plant & Project Report

Why is the curd market growing so fast these days?

Curd, also known as Dahi, is made by coagulating milk with lactic acid bacteria starting culture, vinegar, or lemon juice. Dahi is an essential element of a well-balanced diet and may be ingested by lactose-intolerant persons.

Curd helps build bones and aid digestion due to its high calcium, vitamin D, protein, and phosphorus content. Aside from that, it lowers the risk of breast cancer.

The market’s steady expansion may be due to a variety of factors. Population expansion, rising disposable incomes, more consumer health consciousness, and low prices are some of the elements that are now widening the market’s growth characteristics.

Can I download the project report of curd manufacturing in PDF format?

Yes, the Project Report of Curd Manufacturing is available for download in PDF format on the website.

Also Read: Ice Cream Manufacturing Business Plan & Project Report 

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