NDDB begins supply of indigenous starter cultures

INDIA – The National Dairy Development Board (NDDB) has commenced the supply of indigenous starter cultures to major Indian dairy brands, including Amul, Banas Dairy, and Mother Dairy, in a landmark move toward self-reliance in the dairy sector.

These starter cultures, essential bacterial blends used in the fermentation of curd, yogurt, lassi, buttermilk, and cheese, have long been imported from countries such as Denmark, which adds to production costs and supply chain vulnerabilities.

The shift to domestic production is being powered by NDDB’s newly established Ready-to-Use Culture (RUC) facility in Anand, Gujarat, which was inaugurated by Union Minister of Home and Cooperation Amit Shah in July 2025.

This state-of-the-art plant is equipped with advanced fermenters, concentrators, and freeze dryers, and has the capacity to ferment up to 1 million liters of milk per day.

Unlike traditional propagative cultures, NDDB’s RUCs are freeze-dried, offering more extended shelf life, higher bacterial concentration, and ease of use—they can be added directly to milk without requiring technical expertise.

According to NDDB Chairman Meenesh Shah, the cost of these cultures is minimal, with just 30 paise worth of RUC needed for a ₹60 pouch of curd.

The technology has been transferred to IDMC Ltd., a wholly owned subsidiary of NDDB, for commercial manufacturing and marketing. Leading dairy cooperatives have already tested the products and have received positive feedback.

NDDB is currently working closely with these partners to fine-tune the bacterial profiles to match their existing formulations.

With the Indian market for RUCs estimated at ₹300 crore, NDDB aims to capture 20% of the market share, signaling a major step toward “Aatmanirbhar Bharat” in dairy innovation. This initiative not only reduces import dependency but also strengthens quality control and operational resilience across India’s dairy ecosystem.

Meenesh Shah, chairman of NDDB, said, “We have been importing large volumes of RUC from Denmark and other European countries. Now we have started manufacturing these in India. This is a technology where we are concentrating a culture consisting of one or more bacteria, used in making fermented products like curd, yogurt or cheese.

These bacteria are responsible for the flavour, texture, and desired acidity. These starter cultures are freeze dried, unlike traditional propagative cultures, which have drawbacks like inconsistent quality, low bacterial count, and high technical expertise requirements.”

Despite being one of the world’s largest dairy producers, India has long relied on imported starter cultures, a reliance that not only increases production costs but also poses supply chain risks.

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