EFFECT OF STARTER CULTURE ON THE DEVELOPMENT OF CURD

Asian Journal of Dairy and Food Research

Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151

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ABSTRACT

Type of starter culture, time, and temperature of incubation used have an impact on curd formation which in turn affects the sensory qualities of other food preparations in which it is used. In this study, pure cultures of S. lactis, S.diacetylactis, S.thermophillus, and L. bulgaricus were activated and inoculated to milk separately, or in combination at different concentration and temperature of incubation. Results revealed that the combination of S.diacetylactis, L. bulgaricus (2%) and S. lactis, S.diacetylactis and S.thermophillus (3%) at 34 °c and 37 °c were suitable for preparing curd in many of the Indian food products.

KEYWORDS

REFERENCES

Atherton, H.V. et al. (1982) Chemistry and Testing of Dairy Products. AVI Publishing Inc. Connecticut.
Gupta ,A and Prasad, D.N. (2000) Indian Dairyman. 52(9): 12-14.
Pathak, V.S. et al. (2000) Indian Dairyman 52 (3): 282-284.
Williams, M. (1989) Objective Evaluation of Foods. Mac Millan Publishing Co. New York.
Nita, D.V. et al. (1987) Indian Food Packer. 41 (4): 19-21.
Pal,D. (1997) NDRI Report, Karnal.

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Asian Journal of Dairy and Food Research

EFFECT OF STARTER CULTURE ON THE DEVELOPMENT OF CURD

ABSTRACT

KEYWORDS

REFERENCES

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