Fresh & Fermented Dairy & Desserts Products
We design & set-up Greenfield Projects and Expansion of existing set-up of plants for CHEESE, MILK, CURD, PANEER, YOGHURT & FRESH-FERMENTED DAIRY BEVERAGES using advance and latest Technology, available best fermentation methods that enhance flavor, texture, shelf life and overall taste of product as per market needs.
Product Segments
Traditional set curd with controlled fermentation for consistent texture, taste, and extended shelf life across retail and bulk formats.
Process design for both set-style and stirred yogurt variants with precise incubation control and smooth consistency.
High-protein strained yogurt production with efficient whey separation and creamy texture optimization.
Sweet and salted lassi processing lines with fruit flavoring, blending systems, and aseptic packaging options.
Traditional buttermilk production with spice infusion capabilities and extended freshness through controlled processing.
Fresh and pressed paneer manufacturing with optimized coagulation, pressing, and chilling for superior texture and yield.
Complete cheese production lines including mozzarella, cheddar, processed cheese with curd formation, pressing, aging and packaging systems.
Processed cheese spread manufacturing with emulsification and portion packaging capabilities.
Concentrated milk solids production for traditional sweets with batch and continuous processing options.
Milk-based flavoured drinks with fruit pulp integration, stabilization systems, and extended shelf life.
Artisanal and probiotic-rich fermented dairy including kefir, shrikhand, and regional specialty products.
Continuous and batch butter production with precise moisture control and packaging automation.
Pasteurized fresh cream production with fat standardization and cold chain management.
Equipment Section
Plate heat exchangers and batch pasteurizers for precise temperature control and pathogen elimination.
High-pressure homogenization systems for uniform fat distribution and improved product texture.
Jacketed fermentation vessels with temperature control and agitation for consistent culture activity.
Automated starter culture dosing for precise inoculation and reproducible fermentation results.
Rapid cooling systems to arrest fermentation and maintain product freshness throughout processing.
Coagulation vats and hydraulic pressing systems for optimal paneer texture and moisture control.
Automated filling lines for cups, pouches, and bottles with accurate dosing and hermetic sealing.
Clean-in-place systems for automated equipment cleaning ensuring hygiene and reducing downtime.
Walk-in cold rooms and refrigeration units for product storage and cold chain maintenance.
Our Standards
We design fermented dairy facilities with rigorous hygiene protocols that ensure product safety and consistency as per legal requirements.
Food-grade SS piping with proper slopes for complete drainage and easy cleaning.
Equipment and layouts designed for efficient clean-in-place operations.
Proper entry and exit flows to maintain hygiene zones and prevent contamination.
Temperature and humidity controlled environments for consistent fermentation.
HEPA filtration and positive pressure for clean room conditions.
Zoned layouts separating raw, processing, and finished product areas.
From paneer to probiotic yogurt, we help you build efficient production systems that deliver consistent quality and operational excellence.
Get StartedFAQ
We provide end-to-end dairy & desserts plant consulting including feasibility studies, process engineering, plant layout design, equipment selection, utility planning, vendor coordination, installation supervision, and commissioning support.
The timeline varies based on capacity and product range. A small-scale plant (5,000-10,000 LPD) typically takes 8-12 months, while larger facilities (50,000+ LPD) may require 18-24 months from concept to commissioning.
Yes, we specialize in plant modernization, capacity expansion, and adding new product lines to existing facilities. We assess your current setup and recommend cost-effective upgrades for improved efficiency and product quality.
Investment depends on capacity, product mix, and automation level. A basic milk processing unit starts around ₹2-3 Crore, while a fully automated multi-product dairy & desserts plant can range from ₹10-50+ Crore.
Yes, we guide you through all regulatory requirements including FSSAI licensing, GMP compliance, HACCP implementation, and other food safety certifications necessary for dairy & desserts operations in India.
We have successfully delivered projects for leading brands including Amul, Mother Dairy, Jain Dairy, and numerous regional dairy cooperatives and private dairy & desserts companies across India.
Our success is measured by the satisfaction of our clients. Here's what dairy & desserts industry leaders have to say about their experience with Perfakt Consultants
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Whether you're starting a new dairy venture or expanding an existing one, our experts are ready to assist you through every step of the process
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