Curd Processing Plant & Machinery Solutions

Raw milk is received, weighed, clarified and chilled into storage tanks. Holding the milk cold before the batch begins keeps the acidity stable and protects the set.

Fat and milk solids are adjusted to the recipe, and the milk is homogenised so the fat stays evenly dispersed. Without homogenisation a cream layer forms on top of the set curd.

The standardised milk is heat treated to reduce spoilage organisms and to denature the whey proteins that give curd its firmness. It is then cooled to the temperature at which the starter culture is added.

Starter culture is dosed into the cooled milk under gentle agitation. Because curd is set in its own container, the inoculated milk is filled into cups, tubs or pouches and sealed before it begins to gel.

Filled and sealed packs are moved into a warm incubation room and left undisturbed until the curd sets firm and the acidity is reached. Any vibration during this stage breaks the gel and causes whey to separate.

Set packs are transferred to cold storage, which slows the culture and holds the texture. Packs are then date coded, weight checked and crated for cold-chain despatch.