How do I calculate the carbon footprint of curd or dahi per kg?

Take the milk per kg of curd from your plant's yield and multiply by the milk figure from your procurement. Add boiler fuel for pasteurising, incubation and chilling electricity, and the cups or pouches, then divide plant energy by kg packed.

Milk and packaging

• Milk per kg of curd, from fat and SNF standardisation records.
• Culture and any skim milk powder added.
• Cups, lids, pouches and crates.

Processing

• Pasteurising and homogenising with boiler steam.
• Incubation rooms and cold rooms on electricity.
• Cleaning in place and effluent treatment.

Per kg

Milk is usually most of the total. Report per kg packed, and per cup or pouch with its net weight.

Worked example: curd section per kg (one month)

• Electricity: 40,000 kWh x 0.710 = 28,400 kg CO2
• PNG: 6,000 SCM x 2.05 = 12,300 kg CO2
• Kg of curd packed: 200,000
• Plant total: 40,700 / 200,000 = 0.203 kg CO2 per kg
• Add milk and packaging for the full figure

Inputs are illustrative; use your own bills and production records.

What Senseible does here

Senseible reads the plant's electricity bills (CEA grid factor 0.710 kg CO2 per kWh, CO2 Baseline Database version 21.0) and fuel invoices (IPCC 2006 defaults) into a fingerprinted Scope 1 and 2 record, the plant-level input to a per-unit figure. Bought-in materials go to the supplier evidence trail; product reports are self-declared drafts.

• Product carbon footprint calculator
• Paneer footprint per kg
• Ghee footprint per kg
• Food processing industry

Sources: GHG Protocol Product Standard, ISO 14067:2018, Carbon footprint of products (iso.org), IPCC 2006 Guidelines, Volume 2 Energy (fuel defaults), CEA CO2 Baseline Database, version 21.0

Last reviewed 2026-10-20.