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Studies On Microbiological Profile and Flavour Evaluation Of Curd

Shiva Kumar, S. (2007) Studies On Microbiological Profile and Flavour Evaluation Of Curd. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Controlled fermentation of milk involving lactic acid bacteria produces curd, which is coagulated milk having smooth homogeneous mass. About 7% of total milk production in India is converted into curd. Most of the curd produced in house hold follow these methods, milk is boiled to destroy pathogens and spoilage micro organisms, cooled to about 37°C, inoculated with a small portion of curd of previous day and inoculated milk is kept overnight for fermentation to obtain curd. Microorganisms involved in curd fermentation are S. thermophilus, L. bulgaricus, L. helveticus, L. platarum, L. casei and lactose fermenting yeasts. Curd is known to have antibiotic properties that are generally associated with Lactobacilli. Yeast and moulds are common contaminants in market samples of curd, their presence causes off flavour. Acidity of curd, which is responsible for its sourness increases rapidly up to 16 hours of fermentation. After which the rise in acidity is not very significant. Acidity of curd obtained from hotel was found to be in the range of 0.41% to 0.61%. pH values of curd were 4.01- 4.61. Keeping the curd for more than 12 hours resulted in increased acidity (0.89%) and lower pH (3.75). Microbial profile of curd was determined by total plate count, Lactobacilli count and yeast and mould count. The results of microbiological studies showed that Lactobacilli were the dominant organisms present in curd.
Uncontrolled Keywords: curd quality quality curd microbiological flavour evaluation
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2007 06:14
Last Modified: 28 Dec 2011 09:28
URI: http://ir.cftri.com/id/eprint/1211

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