Curd Manufacturing project report is well written by experts and designed to provide you with complete detail about this profitable startup. You will get every information in detail in this project report. You can download it by making a nominal payment and use it as a roadmap throughout the set-up journey. Whenever you would face any problem in settling down with this business, you can look into the project report for solutions to all your troubles. The objective of the curd manufacturing project report is to guide potential entrepreneurs in the milk sector. This 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.
Curd Manufacturing Project Report
Table of Contents
- 1 Curd Manufacturing Project Report
- 2 Growth Of Dairy Products
- 3 Objectives
- 4 Composition Of Curd
- 5 Dahi Compositional Standards
- 6 Health Benefits Of Curd
- 7 How to Download Curd Manufacturing Project Report
- 8 How Do You Make Commercial Curd?
- 9 Market Potential
- 10 India’s Dahi Sector Is Now In A State Of Flux
- 11 Market Outlook
- 12 Market Trends
- 13 Curd Market In India Forecast 2021-2026
- 14 Reasons For Growth Of Curd Market In India
- 15 Plant & Machinery Needed To Manufacture Curd
- 16 Licences Required To Start Curd Manufacturing Business in India
- 17 Power Consumption
- 18 Quality Assurance
- 19 Packaging of Curd
- 20 How can Curd output be increased?
- 21 How much does it cost to establish a Curd Making business in India?
- 22 Profit Margin
- 23 Common Defects in Curd
You need to explore Curd Processing Project Report if you plan to start one of India’s most successful and evergreen businesses. An entrepreneur can get the curd business plan on very short notice from our website by simply adding the project report to the product basket and making a nominal payment. A businessman will be glad to know that you can buy the personalized project report that we customize according to your need by paying an extra amount. Our experts are well qualified to research a business type with full knowledge and sources and grab important and useful information in our products.
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.
Curd, sometimes known as yoghurt, is a dairy product made from the fermentation of milk by bacteria. The bacteria used in Curd manufacturing are Curd cultures. Lactic acid gets formed when these bacteria ferment lactose, which reacts with milk protein to give Curd its acidic taste and texture. Cow’s milk is widely available worldwide and is the milk of choice for making Curd. Depending on availability, Curd can also drive from water buffalo, goat, ewe, mare, camel, and yak milk. It doesn’t matter if the milk is homogenized or not, pasteurized or raw. Each variety of milk yields a distinct set of outcomes.
Growth Of Dairy Products
With a continual growth in the availability of milk and milk products, India has been the world’s largest producer and consumer of dairy products since 1998. Dairy farming is an important part of the rural Indian economy, since it provides both jobs and revenue. India also has the world’s largest bovine population. However, compared to other major dairy producers, milk yield per animal is significantly lower. Dairy products are products made from milk. They are abundant in energy. In addition to cow milk, raw milk from goats, sheep, and water buffalo are used sometimes for processing. Milk primarily contains water (about 90 per cent).
Following are the main objectives of preparation of project report of Yoghurt production.
- Knowledge of economic and technical aspects of a curd manufacturing business.
- Completion of sample project report of loan from a bank for business.
- Assist in making investment decisions.
Yoghurt project report is available on our website for download in PDF format. Anyone can get the project report by paying the prescribed fee.
Composition Of Curd
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%
Health Benefits Of Curd
- Good for Bones: The calcium content of a bowl of Curd is estimated to be 300 grams. So, if you’re concerned about your deteriorating bone health, adding Curd to your diet is always an excellent idea. It will not only keep your bone density but also strengthen it. A cup of Curd after lunch is a healthy option for the elderly at risk of osteoporosis.
- Helps with weight loss: A recent study on Curd consumers found that substituting Curd for an unhealthy snack during the day can help you lose weight. Also, this aids in the reduction of tummy fat.
- Quicker post-workout recovery: Greek Curd is generally considered the healthiest of all Curd varieties. It’s a great post-workout snack since it contains the ideal protein-to-carbohydrate ratio. When you eat a cup of Greek Curd within 60 minutes of doing exercise, it releases amino acids that aid muscle recovery. Tip: Drinking a glass of water with your Curd enhances water absorption by the intestines, improving your hydration.
- It regulates blood pressure: Salt is the primary cause of high blood pressure, which, if not controlled, can lead to significant health problems like hypertension and kidney damage. The potassium in Curd aids in the removal of excess sodium from our bodies.
- Immune system booster: Curd contains probiotics, which help to boost your immunity and reduce your risk of developing numerous illnesses. For a long time, probiotics have improved gut health. Curd also contains zinc and other nutrients that are vital to good health.
How to Download Curd Manufacturing Project Report
The process to get the project report of Curd Manufacturing in PDF format is easy. You have first to add the product document to the basket. Have to check out the basket. Payment is to be made immediately after checkout. There is an option to download the project report of Curd in PDF format immediately after payment.
How Do You Make Commercial Curd?
- Procurement: Getting raw milk is a difficult task.
- 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.
- 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.
- 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.
- 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.
- Packaging: Once the curd has been prepared, it is transferred to the packaging department.
- Cold Room: All products are moved to cold rooms with temperatures below 4 degrees Celsius.
- 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.
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.
In addition, the market for Yoghurt in India has expected to grow by 5% in the next five years due to the growing demand for flavoured yoghurt as desserts over sugary desserts or ice creams. Furthermore, factors such as rising disposable incomes, increasing awareness of lifestyle diseases, manufacturers introducing newer products into the market, and national and international players focused on innovation are expected to propel the growth of the India Yoghurt Market by 2023. Due to its widespread use, regular yoghurt leads the market in terms of type. Due to convenient availability, a wide variety, and discounted costs, the supermarkets/hypermarkets segment has the largest market share by distribution channel.
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.
Almost as soon as man began domesticating animals, communities in the Middle East and Asia started consuming fermented milk like Curd in their diets. Of course, some fermented milk became popular among local communities in places like Scandinavia and Russia. Still, it wasn’t until thousands of years later that fermented milk became popular among the general public in Europe and North America. Natural Curd can taste excessively acidic to Western palates unless accompanied by another meal. The Curd market did not increase until the various sweetened and fruit-flavoured Curd went on sale.
Today, Curd is still milk-based fermented milk served to consumers in either a gel form (set Curd) or a viscous fluid (stirred Curd). However, as consumer demand has grown, the manufacturers have responded by introducing a more comprehensive range of fruit flavours. Regardless of these and other developments, they are modifying the appearance of the goods, such as raising the total solids and fat content of a normal stirred Curd to create a product with a more upmarket image. Several years ago, nomadic ranchers used the same manufacturing process.
The majority of Curd consumed worldwide, for example, are made with cultures of bacteria with growth optima of 37–45°C, which is because the species in question, Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus developed in the Middle East, where the ambient temperature is usually far above 35°C during the summer months. It is also universal to produce a suitable Curd by extending a conventional process.
To make Curd, milk is heated to about 85 °C (185 degrees Fahrenheit) to denature the milk proteins and prevent them from curdling. The milk is allowed to cool to around 45 °C (113 °F) after being heated.
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.
Curd Market In India Forecast 2021-2026
The “Curd Industry in India: Industry Trends, Share, Size, Growth, Opportunity, and Forecast 2022-2026” 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:
- Uttar Pradesh
- Andhra Pradesh and Telangana
- Tamil Nadu
- Madhya Pradesh
- West Bengal
Reasons For Growth Of Curd Market In India
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.
Plant & Machinery Needed To Manufacture Curd
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.
Licences Required To Start Curd Manufacturing Business in India
It’s critical to pick the proper organizational structure for your company. Is it possible to establish your business as a single proprietorship or a Limited Liability Company? After that, you must register your business name with the appropriate government agency in your country and obtain all relevant licences and permissions.
The following is a list of licences needed before beginning a Curd Manufacturing Business in India.
- Registration of firm
- GST registration
- Trade license
- Pollution certificate
- MSME/SSI Udyam registration
- EPI and ESI registrations
- FSSAI registration
- IEC code
- FPO act
The borrower will need a 20-horsepower load, which Power Corporation will apply. However, the borrower must additionally acquire a D.G. Set for standby power.
Curd and other milk products go through a range of safety tests. Tests for microbiological quality, pasteurization level, and different pollutants are only a few. A dye reaction test detects the incoming milk’s microbial quality. The number of organisms present in the incoming milk is determined using this method. If the bacteria count is too high at this phase, milk is not usable for manufacturing. Complete pasteurization renders most organisms in milk inactive. The degree of pasteurization gets by measuring the quantity of phosphatase in the milk. This test requires government rules to confirm that pasteurization carries correctly.
Raw milk is susceptible to various contaminants, including antibiotics, insecticides, radiation, and microbiological contamination. Safety testing can discover these things, and the milk gets appropriate treatment. In addition to safety tests, the final Curd product examines to ensure that it fulfils the manufacturer’s criteria for qualities, including pH, rheology, taste, colour, and odour. These variables assess using a variety of laboratory instruments, including pH meters and viscometers, as well as human panellists.
Packaging of Curd
- Once the Curd is processed, it is packed and placed in the incubation room to thicken. The curd is then taken to the Blast room, reducing the 45 to 20 degrees Celsius temperature.
- Cold Room. After its transfer into the cold chambers, the product keeps below 4 °C.
- Distribution. Next, Curd distributes throughout the country. Transporting the final product over 40–50 kilometers requires an insulation vehicle.
What are the Challenges in Curd processing Business?
Although frozen Curd is a profitable business in India these days, this also found some challenges and your capability to overcome these challenges makes your business successful. These are some challenges:
- Poor Power Supply: Power failure is a big issue in developing countries like India as the product you are going to supply to the end-user must be in a frozen state; therefore, power presence is significant and to overcome these minimum two standby generators requires which accommodate your factory production during power failure.
- Climatic condition: Frozen Curd business depends on your area climate. If the area is already chilly, then nobody wants to buy this or if proper winters like in North or South Indian states, the weather is not an issue for your business.
- Getting a suitable cooling van: Cooling van or equipment is required to maintain the temperature of your product, but this may be costly to your pocket.
How can Curd output be increased?
Blend the ingredients and adjust the milk composition. The milk’s fat and solid contents modify to achieve the desired result.
Milk pasteurize. The milk combination is pasteurizing for 30 minutes at 185°F (85°C) or 10 min
utes at 203°F (95°C).
- cool milk
- Inoculate with starter cultures
- Allow cooling
- Fruit and flavours Addition
How much does it cost to establish a Curd Making business in India?
If you want to start a small-scale Curd business, you’ll need to pay for raw ingredients, such as milk and items like packaging and other supplies. If you’re starting a small firm, you’ll also need to consider staff compensation. A small-scale Curd producing firm requires Rs. 1 lakh in the capital. Furthermore, the equipment might cost roughly 2.30 lakh rupees on a large-scale basis. The cost of the basic materials might be around Rs. 10,000. As a result, the total cost may be between 1 and 1.5 lakh rupees.
When launching a business, you must plan for a budget. In the market, you might charge between 150 and 200 rupees per kilogramme. Not only that, but you can also contact and network directly with the restaurant and hotel businesses.
Profit margins are very high as you gain up to 200rs every day, and especially for wholesaler dealers, margins go very high. If you follow a proper business plan, you get handsome profits by spending less capital.
- The creation of novel flavours and longer-lasting Curd will focus on Curd manufacturing in the future. Consumer demand and flavour makers breakthroughs will stimulate the launch of new flavours. Suppliers of bacterial cultures are working on research that could lead to the creation of unique-flavoured Curds. Curd is generated significantly faster and lasts much longer when the sorts of organisms in the cultures are varied. In addition, the nutritional features of Curd invent more completely.
- Consumption of Curd proves to have a positive antibacterial impact in various studies. Lactose intolerance and other gastrointestinal disorders have also find reduced by it. Other claimed Curd benefits include lowering cholesterol, protecting against some malignancies, and boosting the immune system. Although more research on these benefits is needed, these factors are likely to play a role in the continued growth of the Curd business.
Common Defects in Curd
|1.||Insufficient flavour||Low citrate level in milk,|
Low diacetyl content
|Add 0.02 to 0.05% Sodium|
citrate prior to mixing the
Cool rapidly after culturing
|2.||Oxidized flavour||Copper contamination|
Exposure to fluorescent light
Exposure to sunlight
|Avoid usage of copper|
Protect product from direct
exposure to Sunlight/ UV
|3.||Yeast/cheesy||Contaminating yeast growth||Do not mix pasteurized and|
raw dairy ingredients prior to
|4.||Rancid flavour||Lipolytic activity||Do not mix pasteurized and|
raw dairy ingredients prior to
|5.||High acid||In addition of more culture,|
Increased incubation time
|Optimum culture addition|
Blast cool the product
immediately after optimum
pH is reached
Use good quality fresh milk
Body and Texture Defects in Curd
|1.||Weak body||Insufficient 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 texture||High acidity|
Improper dispersion of Skim milk powder
|Rapidly cool the product to <5oC after attaining optimum acidity.|
Use inline screen/filter
|3.||Syneresis||Insufficient heat treatment to the mix|
Improper standardization and
too low milk SNF
|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.||Ropiness||Contamination of milk with|
|Proper heat treatment of milk,|
Avoid cold storage of milk before
pasteurization/ thermalisationUse of pure culture
Contents Of Curd Manufacturing Project Report
The Project Report of Curd Manufacturing includes the following key points.
|5||Curd Processing Technical Flow Chart|
|8||Plant & Machinery With Images|
|12||Cost Of Project|
|13||Means Of Finance|
|14||Computation Of Production|
|15||Computation Of Sale|
|16||Projected Balance Sheet|
|17||Projected Profitability Statement|
|18||Cash Flow Statement|
|19||Break Up Of Labour Charges|
|20||Break Up Of Staff Salary Charges|
|22||Calculation Of D.S.C.R|
|23||Computation Of Working Capital Requirement|
|24||Computation Of Depreciation|
|25||Repayment Schedule Of Bank Loan|
|27||Break Even Point Analysis|
|28||License & Approvals|
To manufacture curd is a popular business in India. It is convenient as far quality, and price is concerned. You can check out every important detail about the marketing, set up, location, budget and investment from our website. We have mentioned every crucial detail in our project report in India.
The curd manufacturing business project report is designed for an individual enthusiastic about investing in this business and willing to generate extra earnings with his investment in this business. The complete set up requires a detailed project report and business plan that can tell the entrepreneur in detail about the market research and a lot more. Our project report contains all the necessary details that you need to know before setting up your business. It will help you in assisting to write down the project report and applying for a bank loan.
Frequently Aksed Questions on Curd Manufacturing Project Report
How to start a yoghurt business in India?
You can easily start a curd manufacturing Unit in India by exploring the market to know the best location in your area. You will also have to study the detailed project report for peanut butter business to get every important detail about this business.
How to set up a yoghurt business in India?
You require a well written project report for this business. This you can get from our website in a gist of time. It contains every significant detail about this startup that can benefit you in making wise decisions. You will also have to arrange space and buy equipments that we have listed in the project report.
Where can i get yoghurt manufacturing sample project report for bank loan pdf?
Well, you can explore the best curd manufacturing plant project report PDF on our website and take help by checking out all the important details for your new business from it. It will serve you as a guide using which you can write your own project report and submit it to the bank to avail loan for your new venture.
What is the right curd manufacturing project report format for bank loan?
We have clearly stated the right format for this start up in our project report. You can check out the project report details by downloading it after making a nominal payment to us. We have covered every important aspect of this venture in our report.
Can I download yoghurt manufacturing project report in the format of excel or word file?
You can easily download this project report from our website in PDF Format and use it for writing your project report. If you want to get it in word or excel file. It is very simple to later convert the pdf to word or excel using free file converting tools.
Can I download yoghurt processing unit project report and use it for bank loan under pmegp mudra and other government scheme?
The main objective of this project report is to highlight all important aspects of this business for your new set up and to provide sample format for preparing project reports for other purposes. However, according to your need, we will prepare customized project report for your set up so that you can get loan from the bank under any scheme.