A curd blast chiller is a refrigeration system designed to rapidly reduce the temperature of freshly prepared curd from incubation temperature to storage temperature. This rapid chilling prevents microbial growth and preserves taste, texture, and shelf life.
Rapid chilling slows down fermentation, prevents over-acidification, and inhibits the growth of unwanted bacteria, ensuring high-quality curd with consistent taste.
Curd is usually chilled to 4°C to 6°C within 1–2 hours, depending on batch size and initial temperature.
* Extends shelf life of curd
* Maintains smooth texture and flavor
* Ensures food safety and hygiene
* Enables efficient production and storage management
An incubation chamber is a controlled environment where milk is kept at a specific temperature to allow fermentation and curd formation.
The typical incubation temperature is 37°C to 42°C, with a duration of 4–6 hours, depending on the milk type and desired curd consistency.
Precise temperature control ensures consistent bacterial activity, resulting in uniform curd texture, acidity, and taste.
Yes. Blue Cold designs incubation chambers for small-scale dairy units to large industrial curd production, with uniform temperature distribution and energy-efficient operation.
A storage cold room is a temperature-controlled facility where curd is kept after chilling, maintaining its quality and extending shelf life before distribution.
Storage temperature is usually maintained at 4°C to 6°C with relative humidity around 85–90% to prevent dehydration and preserve texture.
Depending on milk quality and production process, curd can typically be stored for 7–10 days without losing taste or texture.
Yes. Blue Cold storage rooms can be adapted for paneer, yogurt, and other dairy products, with adjustable temperature and humidity settings.
* Tailor-made systems for incubation, chilling, and storage
* Energy-efficient and reliable refrigeration
* Consistent product quality and extended shelf life
* Expert support for dairy businesses of all sizes
