This document discusses DuPont's YO-MIX® CURD Cultures product line for producing curd, lassi, and buttermilk. It provides an overview of curd/dahi consumption in India, key consumer preferences around taste and texture, and challenges faced by retail curd producers. The YO-MIX® CURD Cultures portfolio includes various culture options tailored to regional preferences that allow for reliable production and desired sensory attributes. Customers have reported positive feedback that several culture options match popular traditional products and provide benefits like fast acidification and robust production.

1. YO-MIX® CURD Cultures
For reliable production of curd, lassi and
buttermilk with traditional taste and
desired texture

2. Curd or dahi is engrained in tradition
as a homemade product
Curd or dahi, a natural fermented dairy product consisting only of milk and
lactic bacteria, has been a staple item in the Indian kitchen for centuries
It’s known as curd across India, but goes by many names
and is called dahi in the Northern parts of India
A number of other names are used for curd across India:
 Mosaru (Kannada)
 Thayir (Tamil)
 Thayiru (Malayalam)
 Doi (Assamese, Bengali)
 Dohi (Oriya)
 Perugu (Telugu)
Consumer preferences for curd or dahi taste & texture vary across India
2
Thick, set, creamy
Grainy, wet, ‘acid’

3. 3
What do consumers seek in a good curd ?
Elements that consumers seek most in a good curd are
 Nutrition / health
 Good taste
 Thick / non watery curd
Nutritious /
healthy: 55%
Tasty:
43%
Thick / non watery:
30%
Other elements:
Fresh: 11%
Non consumption purposes: 9%
Universal consumption: 8%
Color: 7%
Base: DuPont Consumers Survey 2013 - 3687 households in 10 cities across India

4. Key consumer insights
 Perception of 3 types of curd: homemade, retail corner shop unbranded, retail branded curd
 There is a very high penetration (98%) of curd in Indian households
 Close to 80% of curd consumption is made at home. Almost everyone in the family consume curd
 Conversion from homemade to retail curd is similar across consumer age groups
Main outcomes for the development of the DuPont Cultures portfolio
 We developed a range of Cultures addressing customer preferences for tasty & thick curd
 We pay attention to maintain low post acidification throughout shelf life
We’ve conducted consumer surveys to help us develop cultures
addressing consumer preferences for curd
Summary of insights & outcomes
Base: DuPont Consumers Survey 2013 - 3687 households in 10 cities across India

5. 5
The challenges of the curd manufacturers across India
Retail curd producers have different sizes, levels of
equipment and manufacturing practices and may
face very challenging phage contamination issues
They need consistent and rapid acidification time
especially during peak season
The distribution channels face challenging
conditions especially due to with high variations in
temperature which may create bloating issues
especially for curd in pouch format
Producers are operating on a regional basis and
aim to produce retail curd products matching the
traditional preferences of consumers in the region

6. 6
Learning
process
Customer
feed-back
Collaborative
relationship
Building blocks
for unique dahi
creations and
solutions
Foster a stronger
collaborative
relationship whereby we
support the customer in
building the product
range that lasts and
evolves
Learning process
whereby customer
developments feed back
into improving our
building blocks and new
product development
Provide building blocks
so that customers can
design their own unique
curds, own and evolve
their product creations
We launched the concept of Dahi Creation Kits early 2014

7. 7
We now introduce the YO-MIX® CURD Cultures portfolio
YO-MIX® CURD Cultures
The first broad range of starter cultures
for reliable production of curd, lassi & buttermilk
with traditional taste & desired texture

8. 8
YO-MIX® CURD Cultures – Customer gains & benefits
Your business gains Your product benefits Our proven solution
Fast sales development of retail
curd products in pouch and cup
formats satisfying consumer
preferences for taste and texture
A variety of pouch & cup retail products
with desired sensory attributes for
graininess, thickness, acidity & taste to
match home made traditional products YO-MIX® CURD Cultures
Matching your needs for a variety
of curd , lassi, buttermilk textures &
tastes, coming with phage
alternative solutions available for
robust production
CURD 1200 series
CURD F series
CURD DANA series
CURD 3300 series
Increase of production efficiency
and consistency of pouch curd
High quality traditional taste & texture
curd in pouch format
Value positioning of retail curd in
cup format
Consistent and premium taste & texture
of premium curd in cup format
Rapid & robust fermentation time
for optimized production capacity
during peak seasons
Easy to use & fast acidifying cultures for
curd and buttermilk products with
limited post acidification
Simplification of culture storage,
handling & curd production
Easy to store cultures in freeze dried
format, easy to use since same culture
can be recommended for curd and lassi
& buttermilk production

9. YO-MIX® CURD Cultures feedback from the field
“Curd Dana 01 matches the profile of
the leading dahi in the country –
Masti dahi.” Chosen for its unique
flavor and texture
Leading Dairy Coop
“The Curd F range is a unique blend of
mesophilic and thermophilic to provide high
performance for pouch dahi manufacturing with
good flavor and grainy curd”
Leading Dairy Coop
Curd Dana 02 cultures providing excellent
traditional taste and mouthfeel –
‘I completed the entire cup of sample, it
tastes like a homemade product ‘ .
Head of R&D, New Delhi Coop
CURD F & 1200 series
“Robust Culture - Key
Differentiator & stand out
from Competition”.
-Andhra South Market
“CURD 1205/1206 with fast Setting
Time & Good Texture provide a
product of choice for manufacturing
pouch dahi”
– Andhra, South India market
CURD F series “Better taste & mouthfeel
with grains as found in traditional dahi
providing authentic indian taste
-Andhra, South India market”

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