Title of Process/ Know-how/ Product/Design/Equipment
Curd strip for consistent quality curd preparation
Application/Uses/Problem being addressed
Inoculum based curd preparation which is generally in practice does not guarantee consistent quality curd. Inoculum (old curd) are also not readily available all time at home. Using the membrane-based strip, consistent quality of curd can be prepared. By changing the size of membrane, any quantity of curd can be prepared.
Salient Technical Features including Competing Features/ Impact
TRL Level & Scale of Development:
The product has already been developed. Not verified so far in the commercial/customer operating environment.
Business scope & opportunity (in terms of scale, cost, market etc.):
Utility oriented for both domestic and commercial segment; Scope for enhancement into other innovative products are possible like probiotic curd etc.; Incubation Venture Center, NCL Innovation Park, Pune has approached for discussion and exploring further for commercialization scope.
Environmental Considerations:
Preparation method of curd strip does not generate any waste discharge. After use, the strip/membrane may be cleaned and reused.
Status of Licensing:
Not yet licensedStatus of Commercialization:
Not applicableMajor Raw Materials Needed
PVDF membrane and bacterial inoculum
Major Plant Equipment and Machinery Required
Liophylizer; size based on production requirement
Techno-Economics
Production cost of the strip will be around ₹5
Technology Package
There will be single membrane pack as well as 5 membrane/pack as per the requirement of commercial requirement
