Incubation Chambers

CURD INCUBATION PROCESS:

1. Initially, the required milk has to be maintained at +40 to +42 Deg C to add the Powder Cultures. Powder cultures STI12, STI13 from CHR Hansen (Streptococcus thermophilus) and F01, F02 (Streptococcus thermophilus & Lactococcus lactis) from Danisco are used interchangeably for preparing TM & DTM Curd. These are mixed cultures and are used alternatively to avoid phage attack. For Skimmed milk curd, CH1 is used daily while YC381 & YC180 from CHR Hansen (Lactobacillus Delbrueckii Subsp.Bulgaricus and Subsp.Lactis, Streptococcus Thermophilus) and are used alternatively. 1 pack of culture which is approximately 36-39g is added to half liter of sterilized water at 40-43°C and manually mixed in PP bottles for 5 minutes. This is sufficient for 2000 liters of milk. Then it is added to the inoculation vat and agitated slowly for 20 minutes.

2. After filling & packing, the crates are sent to the incubation room which has a capacity to hold a batch of 750-800 crates which is approximately 9000 liters. 40-43°C temperature is maintained for 4-4.5 hours which is the complete incubation time. The minimum time required for incubation is 3.5 hours and the maximum time required is 4.5 hours. The process of incubation is terminated when the pH & acidity of the curd reaches 4.6 & 0.6 respectively.

3. We offer Curd Incubation Rooms in various specifications as per the customer requirements. Our Incubation Chambers will have automatic controls for operating different heating temperature between +35 Deg C to +45 Deg C. Moreover, it can be availed at market leading prices.