A Shrikhand and Mishti Dahi Plant produces traditional fermented dairy desserts β shrikhand (strained, sweetened, flavoured chakka) and mishti dahi (Bengali sweet-set curd). Milk is standardised and pasteurised, cultured and set to curd, strained to chakka, blended with sugar and flavours, then chilled and cup-filled; mishti dahi is sweetened and set directly in pots.
ATMAN Group designs and executes shrikhand and mishti dahi plants across the full capacity spectrum β from compact 500 LPD units for sweet shops and regional dairies, up to 50,000 LPD high-output dessert lines for federations and major branded players.
Every plant integrates the wet process, curd-setting tanks, straining and blending into one synchronised line β matched culture management, cold-chain, and recipe-to-pack traceability.
Shrikhand and mishti dahi are premium, high-margin festival and everyday desserts β and quality lives in the set, the strain and the cold-chain. A well-engineered set-and-strain line is the difference between smooth, consistent dessert and losses from weak set, grainy texture and short shelf life. ATMAN sizes curd-setting, straining and filling around your recipe mix and seasonal volume.
Typical Buyers We Work With
ATMAN builds shrikhand and mishti dahi plants for the full B2B dairy spectrum β cooperatives, FPOs, sweet-and-dessert brands, and integrated greenfield dairy projects.
Cooperative dairy federations and district unions adding branded shrikhand and mishti dahi to their value-added portfolio.
02
Farmer Producer Organizations
FPOs and regional dairies launching cup shrikhand and sweet curd with a compact, scalable dessert line.
03
Private Dairy Brands
Established dairy and sweets brands launching kesar, elaichi or fruit shrikhand and mishti dahi packs.
04
Brownfield Expansions
Existing dairy plants adding a fermented-dessert section to lift margins beyond liquid milk and curd.
05
Greenfield Projects
New dairy projects building integrated curd, shrikhand and mishti dahi capability from day one.
06
MSME
Upcoming dairy Entrepreneurs aspiring to foray into Dairy business.
10-stage shrikhand & mishti dahi processing flow β ATMAN Group
Shrikhand and Mishti Dahi Production β From Reception to Packing
A shrikhand and mishti dahi plant runs as a set-and-strain line: milk is standardised, pasteurised and cultured to curd, strained to chakka, blended with sugar and flavours, then chilled and cup-filled β while mishti dahi is sweetened and set directly in pots.
01. Milk Reception
Raw milk arrives by road tanker, is weighed, sampled and chilled to 4 degrees C in insulated silos before processing.
06. Pasteurization
Standardised milk is pasteurised at 85 to 90 degrees C to set the body and safety the dessert needs before culturing.
02. Quality Testing & Standardization
Fat, SNF, acidity and adulterants are tested; the milk is standardised to the fat and SNF the dessert grade requires.
07. Curd Setting and Culturing
The pasteurised milk is cooled, inoculated with selected cultures, and incubated until it sets to firm dahi β the base for both shrikhand and mishti dahi.
03. Clarification & Chilling
Milk is clarified to remove sediment, then chilled and held ready for standardisation and culturing.
08. Curd Breaking and Whey Drainage
The set curd is gently broken and the whey drained off β by basket centrifuge or quarg separator β to yield chakka, the thick strained-curd base of shrikhand.
04. Cream Separation
A centrifugal separator sets the fat and SNF β richer for premium shrikhand, leaner for lighter recipes.
05. Standardization
Skim and cream are re-blended to the exact fat and SNF target for the dessert grade before heat treatment.
09. Blending and Mixing
Chakka is blended with sugar, cardamom, saffron or fruit and mixed to a smooth, lump-free shrikhand mass to recipe.
10. Dispatch / Packing Feed
Finished dessert chilled and filled into cups or pots β ready for chilled dispatch and modern-trade or sweet-shop supply.
ATMAN engineers the full set-and-strain line as one integrated flow β from milk reception through curd setting, chakka straining and chilled cup filling β sized to your product mix and seasonal demand.
Equipment Scope β Shrikhand and Mishti Dahi Plant
A complete shrikhand and mishti dahi plant integrates wet-process, curd-setting, straining, blending and filling equipment into one engineered line:
01
Processing Line
The core wet-process equipment that standardises, pasteurises and cools milk before culturing and setting.
Curd-setting, straining and filling infrastructure β incubation tanks or set-cup systems, basket centrifuge or quarg separator, planetary blender, and cup or pot fillers.
Planetary Blender / Mixer & Cup / Pot Filling Machine
Chilled Water (PHE) Cooling System
Crate Handling & Washing System
Cold Storage Chamber Conveyor System
Insulated Cold Storage Doors
05
ELECTRICAL & AUTOMATION
The control nervous system of the plant β manufactured in-house by ATMAN for tighter integration and faster diagnostics.
MCC (Motor Control Center) Panel β In-House Manufactured
PLC-Based Sequence Control.
SCADA Dashboard for Real-Time Monitoring.
Variable Frequency Drives (VFDs)
Electrical Distribution Panel & Cable Tray Network.
06
Data Analytics
This is a flexible section where you can share anything you want. It could be details or some information about your service four.
Selected equipment views from ATMAN dairy plant projects.
Capacity Options β From Compact to Industrial Scale
ATMAN engineers shrikhand and mishti dahi plants across capacities from 500 to over 50,000 LPD milk intake β sizing curd-setting, straining and filling to your product mix and seasonal peaks.
Fermented desserts look simple β set, strain and sweeten. The reality: inconsistent set, poor whey drainage, grainy texture and a weak cold-chain quietly hurt quality and shelf life. Process control is where engineering depth pays off. Here is what makes ATMAN the right partner.
Most equipment suppliers stop at the machine. ATMAN engineers the processing core and downstream packing as one system β matched piping, aligned CIP cycles, unified batch tracking. Zero split-vendor finger-pointing.
02
Single-Window Turnkey Execution
Design through commissioning and AMC under one contract. One team to call when the line throws an error at 2 AM. One accountable partner for plant uptime β not a vendor patchwork.
Fermented-dessert manufacture is a culture-and-texture discipline. Set control, chakka consistency, blending and cold-chain design are baked into our playbooks since 2008.
05
Compliance-First Engineering
All plants engineered for FSSAI, BIS-rated electricals, GPCB-norm effluent, and 3-A sanitary process design. Statutory audits pass first time β no costly retrofits later.
06
Modular Scalability Built-In
Initial plant designed with utility and floor headroom for additional setting and filling capacity. Scale-up is planned into the Day-1 layout.
Target throughput, product mix, shift pattern, and budget envelope locked. Raw-milk supply, site utilities, and statutory clearances assessed. Output: project scope and budgetary estimate. (1β2 weeks)
02
Process Design & Engineering
Detailed plant layout, curd-setting and straining sizing, filler selection, process and instrumentation diagrams, civil and utility drawings, and BOQ.
03
Equipment Manufacturing & Supply
In-house MCC and PLC panel fabrication, sanitary stainless pipework, and procurement of setting, straining and filling equipment to spec.
04
Site Installation
Equipment positioning, sanitary piping erection, electrical and automation wiring, and insulation.
05
Commissioning & Validation
No-load testing, water trial, milk-on trial, and product trials validating set, texture and fill accuracy before handover.
06
Operator Training & Handover
On-site training for operators, supervisors, and maintenance team. Standard operating procedures (SOPs), troubleshooting guides, and spare parts list handed over. Plant runs under ATMAN supervision for 1β2 weeks before formal takeover.
07
Annual Maintenance & After-Sales
Optional AMC covering preventive maintenance, spares supply, remote diagnostics, and emergency response. ATMAN remains your single point of contact through the plant’s operational life β not just up to commissioning.
Where ATMAN Has Delivered Shrikhand & Mishti Dahi Plants
ATMAN has executed these projects for Indiaβs largest cooperative dairy federations, NDDB-commissioned builds, regional unions and leading private dairy brands β most inside larger turnkey dairy plants.
A detailed project portfolio with client names, line capacities, commissioning timelines, and reference contacts is available on request to qualified buyers. Reach out via the project enquiry form below to receive dairy plant references relevant to your specific throughput, product mix, and geography.
Shrikhand and Mishti Dahi Plant β FAQ
Capex varies with capacity, product mix, packing format and automation. A compact cup-shrikhand line starts modestly; high-output multi-SKU shrikhand and mishti dahi lines run higher. ATMAN sizes curd-setting, straining and filling to your volume and pack mix to avoid over-capitalising.
Typically 5 to 9 months from design freeze to commissioning, depending on capacity, packing format and civil readiness. ATMAN runs design, fabrication and civil in parallel to compress the schedule.
Start with the capacity that comfortably covers your assured milk supply and festival-season peaks, with headroom to add SKUs and filling lines as demand grows.
Mandatory: FSSAI licence (central or state by turnover), GPCB / state pollution-board consent, municipal NOC, factory licence, fire NOC, and electricity sanction. Recommended: ISO 22000, HACCP, and BIS where applicable. ATMAN engineers plants for full compliance by default β no costly retrofits after commissioning.
Footprint scales with capacity and pack formats β roughly 1,500 to 5,000 sq ft for a mid-size line including process, setting, straining, filling, cold storage and utilities. ATMAN provides a layout sized to your capacity.
Shrikhand is strained sweet curd (chakka) blended with sugar and flavours into a smooth dessert; mishti dahi is sweetened curd set directly in pots and lightly caramelised. Both start from cultured milk β ATMAN engineers the line for your recipe and pack mix.
Take Action Now
Ready to Build Your Shrikhand and Mishti Dahi Plant?
Turnkey dairy plant projects since 2008. Led by former AMUL senior engineering leadership. Share your project brief β we’ll respond with capacity options, indicative budget, and timeline within 24 working hours.
ATMAN supplies, fabricates and integrates the full equipment scope in SS-304 sanitary construction with automatic PLC/SCADA control β turnkey dairy plants across India.
Available across IndiaTurnkey dairy plants β designed, supplied, installed & commissioned across 32 states & UTs.
