Year: 2024 | Month: March | Volume 17 | Issue 1
Syneresis Attributes of Cow Milk Curd Prepared using various Curd Microflora as the Starter Culture
Poorani Arunachalam
Pandian Chinnusamy
Elango Ayyasamy and Pugazhenthi Thirumalai Rengasamy
DOI:10.30954/0974-1712.01.2024.9
Abstract:
Syneresis is of great influence in affecting curd yield and its quality. This research aimed evaluate the effect of different lactic starter culture and temperature of curd incubation on the Syneresis of cow milk curd. Different lactic cultures procured from National Dairy Research Institute, Karnal and the effect of different lactic starter cultures on cow milk curd Syneresis prepared under different incubation temperature of cow milk curd fermentation were studied. Lower syneresis values were observed in the cow milk curd samples prepared using Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis biovar diacetylactis combined cultures. Cow milk curd prepared under incubation temperature of 37ºC exhibited lesser syneresis.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
