FIELD OF THE INVENTION
This invention relates to a process for the manufacture of curd powder.
BACKGROUND OF THE INVENTION:
Curd or dahi is a traditional fermented dairy product of India and dahi
powder is not available in the Indian market. There has been very limited
research in the area of drying of curd. Baisya and Bose Studies of
dehydration of dahi (Milk curd) Journal of food science and technology,
11:128-131 studied the dehydration of curd. The drying techniques
employed were atmospheric tray, vacuum tray, spray infra red, freeze
drying and air diffusion drying. Of all drying processes employed freeze
drying and air diffusion drying gave best results in terms of
reconstitution properties. They reported browning of powder and no
retention of milk flavour while using tray drying method at 55°C and air
rate of 7.1 m3/min. In air diffusion method a number of silica gel towers
were used for dehumidification of air and the drying took place virtually
at 15°C with an air temperature of 25°C and RH 10 per cent. Air flow rate
of 8000cc/min was found to be optimum. Air diffusion process was
cheaper than freeze drying process gave good product quality and faster
drying rates.
Technology aspects of chakka powder have been described by De and
Patel Technological aspects of manufacturing Chakka powder Jap. J.
Dairy Fd. Sci, 38:169-173. Manufacture of chakka powder involves
preparation of chakka by partial removal of whey from dahi. The chakka
is then ground in a colloidal mill to obtain a uniform and smooth
consistency in slurry. The slurry containing fat is heated to 38°C and
then homogenized in a single stage homogenizer at a pressure of 100
kg/cm2. A spray dryer is used to make the product with inlet air
temperature 185°C and outlet air temperature of 85°C. Flow chart for
manufacture of chakka powder has been given by Aneja et al., cultured

or fermented milk products In technology of Indian milk products
Handbook on process technology modernization for professional,
Enterpreneurs and scientists Eds. Gupta P.R. and Dairy India
Publication, Delhi, India.
The curd powder known in the art has poor reconstitution properties and
often shows browning.
Therefore, the need was felt to manufacture a curd powder which retains
it colour, flavour and nutritional qualities.
OBJECTS OF THE INVENTION;
It is therefore an object of this invention to propose a process for the
manufacture of curd powder which is cost effective and simple.
It is a further object of this invention to propose a process for the
manufacture of curd powder which provides the curd powder with
improved shelf life, colour and flavour and is easily reconstitutable.
Another object of this invention is to propose a process for the
manufacture of curd powder, by which the curd powder retains its
nutritional qualities, and is more suitable for consumption.
These and other objects and advantages of the invention will be apparent
from the ensuing description.
SUMMARY OF THE INVENTION;
This invention relates to a process for the manufacture of curd powder
from standardized buffalo milk by the action of mixed mesophilic culture
and uses a thin layer drying technique.

DESCRIPTION OF THE INVENTION:
Thus according to this invention is provided a process for the
manufacture of curd powder.
In accordance with this invention, curd is prepared from standardized
cow or buffalo milk using mixed mesophilic culture NCDC-167 and the
level of fat in dahi is standardized to get dahi powder with no freefat, but
rich mouth feel and appealing flavour. Thin layer drying of dahi is carried
out in a recirculatory convective air dryer at 45-55°C, 1.5-2.5m/s air
velocity and 3-5 mm product thickness. The optimization of drying
process parameters has been done using response surface methodology.
The sensory evaluation of reconstituted dahi powder is done with fuzzy
logic technique. Formulation of health drink and energy drink mixes
based on dahi powder is also carried out. Reconstituted health drink and
energy drink mixes are subjected to sensory evaluation and acceptable
results are obtained.
The dahi powder thus obtained retains its mild acidic flavour and has
free flowing properties, good reconstitutability and survival of lactococci
in the dried product. The powder has a good shelf-life and due to the
reduction in bulk, it is easy to handle and use. Further, it has a higher
protein efficiency ratio and nutritive value compared to milk powder and
is more suitable for consumption by lactose intolerant individuals than
milk powder.

This invention relates to a process for the manufacture of curd powder from standardized buffalo milk by the action of mixed mesophilic culture and uses a thin layer drying technique.