Soya milk & curd

1. PROJECT-SOYA MILK & CURD PRODUCTION

2. 1-Introduction-
Soya Milk is an inexpensive and remarkably versatile high protein food made from soyabeans. It
is a white liquid made from the seed. Unlike most other protein foods, milk is entirely free from
cholesterol and low in fat (specially saturated fats). The quality of protein is as high as that found
in chicken. It is also good for dieters as this contain low calories. It is an excellent food for
babies, children, elderly people and pregnant and lactating women since it contains vegetable
protein which is very nutritious and easy to digest. Soya milk and its derivatives are the cheapest
source of protein, its derivatives tofu (soya paneer) makes testy dishes like matar paneer, palak
paneer etc. and snacks like soya burger, patties, sand witches, pakoras etc. and also used in
desserts. Curds are a dairy product obtained by coagulating milk in a process called curdling.
The coagulation can be caused by adding rennet or any edible acidic substance such as lemon
juice or vinegar, and then allowing it to sit. The increased acidity causes the milk proteins
(casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone
or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour
milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheese
making; the curds are pressed and drained to varying amounts for different styles of cheese and
different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging
finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In
cow's milk, 80% of the proteins are caseins. Curds are a healthy, universally useful food. It is
formed by lactic fermentation of milk. Curd is esteemed for its smoothness and its pleasant
and refreshing taste. It is highly versatile health promoting and valuable therapeutic foods.
Once thought of only as a worthy health food, curd or yoghurt is now the base for tempting
frozen desserts and is used as a healthier alternative to cream.
Curd is prepared from Toned Milk and Double Toned Milk. There are two types of Curd
Production, Pouch Curd & Cup Curd. The Pouch curd contains 1.5% FAT & 9.0% SNF
(Double Toned Milk) . Cup Curd contains 3.0% FAT and 10.0% SNF (Toned Milk).
The Toned Milk has been heated up to 90°C to 95°C and the milk is holded for 6 Minutes
with the temperature. After these process, Imported Culture has added as per the
Standards at 42° C. After adding culture, the milk is filled to the Cups by the Advanced
Imported Filling & Sealing Machine, which has the production capacity is around 7000
cups / hour. After filling the milk, the same has been stored at Incubation Room for 4 to 6
hours at 42° C (+- 1). Chemical parameters are checked through Microbiology Labaratory
at the time incubation. Finally, the Curd is shifted to Blast Freeze Cold Room at -5°C.
Pouch curd is packed in various volumes like 160gm and 500gm pouch. And the Cup Curd
is packed in 60gm, 80gm, 100gm & 200gm Cups. curd and yogurt are great for gastrointestinal
health and building strong bones, and there are many benefits to be gained from incorporating
these products into a daily diet. curd comes from buffalo milk or cow milk.

3.  Curd is more of a solid than a liquid product. An essential part of the dry matter of curd is
comprised of proteins, but it also contains carbohydrates, fats and minerals. There is a
significant amount of water (78-82%) in curd, bound with proteins.
 Curd contains free water as well - the liquid that has dripped between the twofold
package of curd shows it. Technologically, it would be possible to produce curd with a
low water content as well, however, it would taste dry and dull.
 The main ingredient in curd is casein, the reserve protein of milk which gives the product
its white main colour. The primary biological value of the curd is in its
high protein content (usually 10-12%) which varies a little by curd variety.
 curd is produced from milk fermented with starter bacteria, a part of the milk sugar is
used for producing organic acids as well as for the functioning of the lactic acid bacteria.
 The fat content of curd can be significantly changed. Depending on the technology, it is
possible to produce practically fat-free curd (less than 0.2% of fat), curd with a medium
fat content (4-5%) and fatty curd (9% of fat). Curd fats provide fatty acids to the human
body. The fats of the classical curd contain 20-25% of mono-unsaturated fatty acids
which do not oxidise and are healthy.
 Curd contains very few water-soluble vitamins since some of them are destroyed during
heating in the manufacturing process, and some remain in the content of the whey. Curd
is quite rich in calcium and phosphorus, but it cannot compete with liquid milk products
when it comes to supplying the human body with these essential mineral compounds.
 Curd owes its sour taste to organic acids, particularly lactic acid. The organic acids in the
product stimulate the functioning of the digestive glands as well as the absorption of
nutrients (such as various microminerals). Consequently, curd is a valuable food product
and nowadays it should definitely be included in everybody’s diet, especially that of
children and the elderly.
a-importance-

4. Milk and dairy products like curd contain many nutrients and provide a quick and easy way of
supplying these nutrients to the diet within relatively few calories. curd is one of the most
popular food items around the world. In some parts of the world, like India, people believe that
consuming curd before doing something new or embarking on a journey will ensure success and
good health. Even from a scientific point of view, this dairy product is quite special and brings
about many health benefits.
The benefits of curd that you experience are usually due to the nutrients available in this dairy
product. For instance, if you consume 6-ounce of curd, you will provide your body with 100-150
calories, 2g of saturated fat, 3.5g of fat, 20g of sugar and about 8-10g of protein. It also provides
your body with about 20% of your daily vitamin D portion with 20% of your daily calcium
value.benifits of curd:-
 It boosts immunity
the presence of good bacteria, curd can strengthen your immune system and make it possible for
you to enjoy better health. Eating it daily will also play a role in preventing vaginal yeast
infection.
 It boosts immunity
In the curd presence of good bacteria, curd can strengthen your immune system and make it
possible for you to enjoy better health. Eating it daily will also play a role in preventing vaginal
yeast infection.

5.  It helps lose weight
Curd contains loads of calcium, and calcium can be quite important in preventing
cortisol formation in your body. In the absence of calcium, you will experience
imbalance of cortisol, which usually leads to issues like obesity and hypertension. You
simply need to eat at least 18 ounces of curd daily to shed some belly fat.
 It improves your cardiovascular health
Consuming curd daily will reduce risks of coronary heart diseases because it discourages the
formation of cholesterol in your arterial region. It also means eating yogurt will prevent
hypertension and promote better cardiovascular health.
 It improves your skin
Instead of trying other chemical-rich beauty products, you should rely on curd to enhance your
beauty and get glowing skin. Curd contains several minerals like vitamin E, zinc, and
phosphorous, all of which play a role in improving your complexion and skin texture. You can
make a face pack mixing gram flour, curd, and lemon together. Wear it for 15 minutes and wash
it off with water to have soft, glowing skin.
 It is a great substitute of milk
One of many benefits of curd is that those who don't want to drink milk can eat curd to enjoy
similar benefits. For some, it is hard to digest milk, but even they will find it easy to eat and
digest curd; in fact, it will boost their digestive system and make them feel better. You can also
switch to curd if you're lactose intolerant.
 It improves your sexual health
Some studies have shown that consuming yogurt may help people who have some sort of sexual
health problem, such as sexual impotency, low libido, etc. You should eat yogurt with sugar
before every meal to increase your body fat. It actually works as aphrodisiac and offers several
sexual health related benefits.

6.  It strengthens your bones and teeth
Like other dairy products, curd contains calcium that plays a role in strengthening your bones
and teeth. It also contains phosphorous that combines with calcium to promote bone growth.
Eating curd regularly will help prevent diseases like arthritis and osteoporosis.
Nutrition Charts for Curd
Serving Size: 100 grams
Nutrition Amounts in Curd
Calories 98
Total Fat 4.3 g
Protein 32 g
Carbohydrates 65 g
Vitami
ns
Vitamin
A
140 international unit
Vitamin
B2
0.25 mg
Vitamin
B12
0
.
7
5
µ
g
0.35 µg
Vitamin
E
0
.
0
1
m
g
0.08 mg

7. Mineral
s
Calcium 1
1
0
m
g
83 mg
Iron 0
.
0
7
m
g
5.25 mg
Sodium 3
6
m
g
1.25 mg
Zinc 0
.
5
2
m
g
0.25 mg
b-Objective-
 To assess the price spread & marketing margin of CURD.
 To study financial analysis of CURD.
 To study the value addition over milk.
 To analyze the socio-economic condition of the owner of the CURD unit.
 To assess the adoption of technology & production of CURD.
 To study the problems of CURD producers in the study area.
 To analyse the future prospects of the unit in the study area.

8. To make strategies for survival of CURD production unit of satanpur.
2-Method of data collection-
The data is collected by direct interview with the owner of the production unit.
Name of owner-Hemalata Behera
At-Bajitpur
Post-Satanpur
Via-Ujiyarpur
Dist-Samastipur
State-Bihar(848132)
Technical aspect-
(i) Process of Manufacture:- Potato Wafers The initial stage involves the cleaning,
sorting of the Soyabean followed by dehulling and soaking at room temperature in 0.5
– 1% sodium bicarbonate solution in 1:3 ratio (soya: solution). After soaking the
weight of original soyabean becomes double, the split (dehulled beans) are ground in
hot water in1:7 ratio and filtered to get milk. The residue is known as okra. The milk
is then cooled to 700 C and 0.1 molar calcium sulphate/magnesium chloride or 2%
citric acid solution is added with slow stirring. These chemicals precipitate/coagulate
the proteins of soya milk. The muslin cloth containing Soya protein is pressed in

9. paneer making boxes for 3 to 5 mts. And then cut into pieces of approx. desired size
and put in cold water for another 30 minutes. Vacuum packed tofu should always be
kept in the fridge and after unpacking, immersed in water.
(ii) Quality Control and Standards: Product should conform to the PFA (Prevention of
Food Adulteration), Act, 1955.
(iii) Motive Power: 5 KW
(iv) Production Capacity (Per Annum):
Item Qty. (Kg.) Value (Rs.)
Milk 50,000 Ltrs. @ Rs.25/- Ltr 12,50,000/-
Curd 12000 Kgs @ Rs. 25/-Kg 3,00,000/-
Total: 15,50,000/-
(V) Pollution Control: Though no industrial effluent is released in the manufacturing
process even then a NOC from State Pollution Control Board is to be obtained before
commercial production.
(vi) Energy Conservation: Suitable measures should be adopted to use appropriate amount
of fuel and electricity
a.instrument & machine-
List of Reagents and Instruments
A. Equipment
 Beakers
 Heat source
 Incubator, 43ºC

10.  Thermometer
B. Reagents
 Milk
 Starter culture or plain curd from local stores or homes

11. b. Processing-
Lactobacillus is a genus of bacteria which can convert sugars into lactic acid by means
of fermentation. Milk contains a sugar called lactose, a disaccharide (compound sugar)
made by the glycosidic bonding between glucose and galactose (monosaccharides).
When pasteurized milk is heated to a temperature of 30-40 °C, or even at room
temperature or refrigerator temperature, and a small amount of old curd or whey added to
it, the lactobacillus in that curd or whey sample starts to grow. These convert the lactose
into lactic acid, which imparts the sour taste to curd. Raw milk naturally contains
lactobacillus.
Procedures
1. Heat 1 liter (approximately 1 quart) of milk in a beaker slowly to 85 ºC and maintain at
that temperature for 2 minutes. This step kills undesirable contaminant microorganisms.
It also denaturizes inhibitory enzymes that retard the subsequent curd fermentation.
2. Cool milk in a cold water bath to 42-44 ºC. The cooling process should take about 15
minutes.
3. Add 5 g of starter culture to the cooled milk and mix with a glass rod.
4. Cover the container to minimize the possibility of contamination. Incubate at 42ºC for 3
to 6 hours undisturbed until the desired custard consistency is reached.
5. The fresh made curd is ready for eat & cool in the refrigerater.
 FINANCIAL ASPECTS:
A) Fixed Capital:

12. Land & Building:
Built up area including manufacturing place,
finished store and office etc. 200 sq. mtr. (Rented) Rs. 6,000/-
per month
(ii) Machinery & Equipment:- 3.45 LAKH
iii) Packaging, forwarding, Tax etc. 56,500/-
iv) Electrification and installation @ 10% 56,500/-
v) Office Furniture and Equipments 50,000/-
vi) Pre-operative Expenses 20,000/-
Total Fixed Investment (ii to vi): 5,23,000/-
B) Working Capital (Per Month):-
(i) Personnel (Salary & Wages):
Sl. No . Designation No. Rate Total (Rs.)
1. Manager 1 10000/- 10,000/-
2. Skilled Workers 1 6000/- 6,000/-
3. Unskilled Workers 1 4000/- 4,000/
Total 20,000
(ii) Raw Material-
Sl. No. Item Qty . Rate (Rs.) Value (Rs.)
1. Soyabean 1000 Kgs 25/-Kg. 25,000/-
2. Chemical s, flavours,
colour and other
material etc. LS - 15,000/-
3. Packaging material for

13. curd LS - 8,000/-
Total- 48,000/
(iii) Utilities:
1. Power 4,500/-
2. Fuel/LPG 10,000/-
3. Water 1,500/-
Total: 16,000/-
(iii) Other Contingent Expenses (P.M.):
1 Rent 6,000/-
2 Postage & Stationery 500/-
3 Consumable Store 500/-
4 Repairs and Maintenance 500/-
5 Advertisement & Publicity 1000/-
6 Sales Expenses 1,000/-
7 Telephone/Mobile 500/-
8 Miscellaneous Expenses 2,000/-
Total: 12000/-
(iv) Working Capital –
1. Salary & Wages 20000/-
2. Raw Materials 48,000/-
3. Utilities 16,000/

14. - 4. Other Contingent Expenses 12,000/-
Total: 96,000/-
(v) Total working capital for 2 months 96000 X 2 = Rs.1,92,000/
C) TOTAL CAPITAL INVESTMENT(in lakh:-
I. Fixed Capital 5,23,000/-
II. Working Capital for 2 months 1,92,000/-
Total: 7,15,000/-
 Financial analysis-
1-VARIABLE COST (Per annum)-
Sl. No. Particulars Value (Rs. In Lakhs)
1. Total Recurring Expenditure /Cost 11,52,000/-
ii) GROSS RETURN (Per Annum)-
Item Value (Rs. In Lakhs)
Milk 50,000 Ltrs. @ Rs.25/- Ltr 12,50,000/-
Curd 12000 Kgs @ Rs. 25/-Kg 3,00,000/-
Total: 15,50,000/-
iii) NET PROFIT (Per annum) Before Taxation:
Turn Over (-) Cost of Production
= Rs. 3,98,000/-
OUTPUT INPUT RATIO-
GR/VARIABLE COST=1550000/1152000

15. =1.34
INFERENCE- As the output input ratio is greater than 1,so the project is financially
viable.
The end.