Certificate in Milk Fermentation Technology – CURD

Description

Course Name: Certificate in Milk Fermentation Technology – CURD

Course Id: CMFT/Q1001.
Eligibility: 10th Grade(High School) or Equivalent.

Duration: One Month.

Objective: The objective of this course is to provide learners with in-depth knowledge and practical skills related to the fermentation of milk, focusing specifically on curd production. The course covers the science of milk fermentation, microbial cultures, processing techniques, quality control, hygiene, packaging, and marketing of curd. It aims to prepare learners to establish and manage small-scale curd production units effectively and hygienically.

 How to Enroll and Get Certified in Your Chosen Course:

 Step 1: Choose the course you wish to get certified in.

 Step 2: Click on the “Enroll Now” button.

 Step 3: Proceed with the enrollment process.

 Step 4: Enter your billing details and continue to course fee payment.

 Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.

 Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.

 Step 7: Once you complete the course, take the online examination.

 Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.

 Step 9: After certification, you will be offered job opportunities aligned with your area of interest.

Online Examination Detail:

Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.

Marking System:
S.No.	No. of Questions			Marks Each Question		Total Marks
1	10			5		50
2	5			4		20
3	5			3		15
4	5			2		10
5	5			1		5
	30					100
How Students will be Graded:
S.No.		Marks	Grade
1		91-100	O (Outstanding)
2		81-90	A+ (Excellent)
3		71-80	A (Very Good)
4		61-70	B (Good)
5		51-60	C (Average)
6		40-50	P (Pass)
7		0-40	F (Fail)

 Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:

 Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.

 Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.

 Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.

 Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.

 Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.

 Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.

Syllabus

Introduction to Milk Fermentation: Definition and significance of fermentation, Historical development of fermented dairy products, Types of milk fermentation, Benefits of fermented dairy in human health, Role of curd in traditional diets, Microorganisms used in milk fermentation, Difference between curd, yogurt, and other cultured products, Overview of fermentation industries, Market potential for curd products, Regulatory and food safety concerns.

Milk Composition and Selection: Types of milk used for curd (cow, buffalo, goat), Milk constituents (fat, protein, lactose, minerals), Factors affecting milk quality, Seasonal variations in milk for fermentation, Effects of milk source on texture and flavor of curd, Standardization of milk for fermentation, Importance of fresh and clean milk, Milk testing techniques (lactometer, acidity, SNF), Storage and preservation of raw milk, Pre-treatment of milk before fermentation.

Starter Cultures and Microbiology: Definition and types of starter cultures, Common curd-forming bacteria (Lactobacillus, Streptococcus), Culture preparation and maintenance, Inoculation methods and dosage, Factors affecting bacterial growth (pH, temp, time), Characteristics of good starter cultures, Contamination prevention and hygiene, Culturing equipment and sterilization, Impact of culture on flavor and texture, Shelf life and storage of starter cultures.

Curd Processing Techniques: Milk heating and cooling methods, Standardization and homogenization steps, Culture inoculation procedure, Fermentation time and temperature settings, Curd setting vessels and environment, Influence of container material on curd quality, Texture improvement techniques, Avoiding whey separation, Setting curd in large and small batches, Influence of altitude and climate on fermentation.

Equipment Used in Curd Processing: Milk pasteurizers and boilers, Fermentation tanks and curd setting trays, Culture storage and inoculation tools, Temperature control devices, Cooling and refrigeration units, Utensils for mixing and transferring, Hygienic packaging tools, Equipment cleaning and maintenance, Automation in curd processing units, Cost-effective equipment for small businesses.

Hygiene, Sanitation, and Food Safety: Cleaning-in-place (CIP) practices, Sanitation of tools and fermentation area, Personal hygiene for handlers, Use of food-grade materials, Avoiding contamination and spoilage, HACCP principles in curd making, FSSAI standards for curd, Documentation and traceability practices, Allergen management in dairy units, Waste disposal and management.

After successful completion of the Certificate in Milk Fermentation Technology – CURD program, graduates gain specialized skills in milk fermentation processes, curd production, quality control, packaging, hygiene standards, and small-scale dairy business management. With India being the largest producer and consumer of dairy products, this certification opens up diverse career opportunities in dairy processing, quality assurance, sales, and entrepreneurship.

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✅ Career Options After Certificate in Milk Fermentation Technology – CURD (India)

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🏭 Top Employers & Sectors

• Dairy Cooperatives & Societies: Amul, Mother Dairy, Verka, Gokul Dairy

• Private Dairy Processing Companies: Britannia, Nestle India, Hatsun Agro

• Small & Medium Enterprises (SMEs) producing traditional and flavored curds

• Retail Chains & Supermarkets selling fresh dairy products

• Government & NGO-backed Dairy Clusters

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📈 Career Growth Path

• Production Operator → Supervisor → Plant Manager

• QC Assistant → Quality Manager → Food Safety Officer

• Sales Executive → Area Sales Manager → Marketing Head

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💼 Entrepreneurial Opportunities

Graduates can:

• Set up small-scale curd production units catering to local markets

• Develop value-added products like flavored curds, probiotic yogurts, and dahi-based beverages

• Collaborate with dairy farmers for fresh milk sourcing and product consistency

• Sell products through retail outlets, farmer markets, and e-commerce platforms

💰 Earnings Potential for Entrepreneurs:

• Small-scale unit: ₹20,000 – ₹60,000/month profit

• Medium-scale unit: ₹5 – ₹15+ LPA depending on production capacity