During its founding in 1985, Mahesh Eng. Works has manufactured, supplied, and exported curd making equipment of the highest calibre. Popular dairy product curd, often referred to as yoghurt, is produced by fermenting milk with certain bacterial strains. In dairy processing facilities, curd making equipment is utilised to reliably generate high-quality curd. Stainless steel tanks or vats made to store and heat cheese to specific temperatures often feature in this equipment.
To maintain product safety and remove any potentially hazardous germs, milk undergoes pasteurisation before being used to make curd. The milk undergoes heating and then it is cooled to the appropriate level needed for the process of fermentation, usually between 43 and 46 Celsius degrees (110 and 115 degrees Fahrenheit). At this point, a little amount of curd starter culture gets added to the milk. This culture includes healthy bacteria like the bacteria Lactobacillus bulgaricus and Staphylococcus thermophilus.
The Curd Making Equipment is essential in preserving the ideal temperature while providing an appropriate atmosphere for the bacteria to grow and digest the milk. It may need human oversight and modification or it may have integrated temperature control devices. The curd typically gets chilled down after the necessary ferment period to stop the growth of bacteria and stabilise the result. To retain fresh and increase its shelf life, it is therefore frequently stored in chilled apparatus.