Curd (Dahi), Buttermilk, and Lassi Production is a modern dairy processing solution designed to produce high-quality, hygienic, and delicious fermented milk products. These systems are engineered to maintain the natural taste, texture, and nutritional value of milk while ensuring food safety and consistency in every batch. The production process involves pasteurization, fermentation, cooling, and packaging. For curd (dahi), selected bacterial cultures are added to pasteurized milk and incubated under controlled temperature and humidity to achieve the perfect consistency and flavor. Buttermilk and lassi are prepared by blending curd with water, spices, or flavorings, followed by homogenization and cooling to ensure uniformity and freshness.