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Development of Coconut Milk Based Curd.

Ms, Shana (2014) Development of Coconut Milk Based Curd. [Student Project Report] (Submitted)

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In the present study, coconut milk based curd was developed for the first time. Coconut milk and cow milk in a ratio of 30:70 resulted in a good quality curd. Two sets of cultures (Lactococcus lactis & Leuconostoc 10508 and Lactococcus lactis & Lactobacillus plantarum) were found to be suitable for coconut milk fermentation after 14 and 16 h of incubation at 30°C and 37°C, respectively. The viable count of lactic acid bacteria was around 150×107cfu/ml. The curd samples had a pH, titratable acidity and fat content of 4.5, 1.2% lactic acid and 8.1%, respectively. Addition of 10% skim milk powder increased the total solids of coconut curd to 27%, gave a good consistency and increased water holding capacity (82%) of the curd thus decreasing whey separation. Addition of sucrose reduced the bitter like after taste generated by Lb. plantarum. The coconut curd could be stored for 3 days at room temperature, 15 days at refrigeration temperature and 20 days at 4°C with negligible count of yeast and moulds. Coliforms were absent in coconut curd. The coconut curd fermented using Lc. lactis and Lb. plantarum was more viscous than the curd developed using Lc. lactis and Leuconostoc sp. 10508. The coconut curd had antimicrobial activity against E. coli and Listeria monocytogenes with an inhibition zone of 15 and 16 mm, respectively. The coconut curd was well accepted in sensory analysis. Gas chromatographic analysis indicated presence of health benefitting lauric acid, which can increase HDL cholesterol in the consumers.

Item Type: Student Project Report
Uncontrolled Keywords: Coconut milk, curd, coconut curd
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2015 11:02
Last Modified: 03 Oct 2018 06:57
URI: http://ir.cftri.com/id/eprint/11898

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