Course Overview

Curd, also known locally as Dahi, is the most common and traditional dairy-based product consumed worldwide. Curd is a fermented dairy product prepared from heat-treated milk after inoculation with specific Lactic Acid Bacteria (LAB) in the form of a starter culture.

The fermentation process extends the product's shelf life while also improving its taste and milk digestibility. Fermented milk products have been produced since around 10,000 BC. In laboratories, a variety of Lactobacilli strains have been grown, allowing for a wide range of cultured milk products with varying flavors and characteristics. So, if you're interested in learning more about this program, enroll today.

Key Highlights

  • Learn about the importance of fermented milk products
  • Brief about Industrial & Market Scenario
  • Learn About Raw Materials & Ingredients
  • Brief About Processing of Fermented milk product -CURD
  • Learn Project Components & Business Marketing

Pre-Requirements

  • Graduate with biology stream
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