Impacts of lower incubation temperature and different lactic starter microbiota on the preparation of buffalo milk curd: Insights from organoleptic evaluation
Author(s): Poorani A, Elango A, Pugazhenthi TR and Manivannan C
Abstract: The various starter cultures and their combinations were used to prepare buffalo milk curd samples with standardized buffalo milk. The sensory scores of buffalo milk curd samples prepared with various combinations of starter cultures by incubating at lower incubation temperature 37 °C and then curd samples were stored at refrigeration temperature. Buffalo milk curd samples were underwent organoleptic analysis. Samples made with buffalo milk curd made with a combination of Lactococcus lactis starter cultures and its subspecies incubated at a lower incubation temperature of 37 ºC had higher sensory scores on day 0 (8.88±0.01, 8.76±0.01, 8.84±0.01, 8.87±0.01) than the control and other treatments in terms of flavor, body and texture, color, and appearance. Buffalo milk curd made with Lactococcus lactis subsp. cremoris inoculation and incubated at 37 °C starting culture on day 0 had the lowest overall acceptability scores (7.52±0.01, 7.13±0.01, 8.03±0.01, 7.50±0.01) for flavor, body and texture, color, and appearance.
How to cite this article:
Poorani A, Elango A, Pugazhenthi TR, Manivannan C. Impacts of lower incubation temperature and different lactic starter microbiota on the preparation of buffalo milk curd: Insights from organoleptic evaluation. Int J Vet Sci Anim Husbandry 2025;10(8S):159-164.
