Exploring the best lactic starter culture suitable for the manufacture of cow milk curd incubated at lower temperature
Author(s): Poorani A, Elango A, Pugazhenthi TR and Manivannan C
Abstract: Cow milk curd samples were made using standardized cow milk inoculated with different starter cultures and their combinations. The sensory scores of cow milk curd samples prepared with various combinations of starter cultures by incubating at 37 °C and stored at refrigeration temperature. Dairy starter cultures were obtained from the National Collection of Dairy Cultures (NCDC), Division of Dairy Microbiology, National Dairy Research Institute, Karnal (Haryana). A panel of six discriminative and communicative judges assessed the curd samples for sensory qualities like color and appearance, body and texture, flavor, and overall acceptability using a nine-point hedonic scale (9 for strongly like and 1 for disliking extremely). The sensory evaluations of curd samples made using cow's milk curd made with a mix of starter cultures In terms of flavor, body and texture, colour, and appearance, overall acceptability scores (8.79±0.01, 8.68±0.01, 8.81±0.01, 8.81±0.01) on day 0 for Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. cremoris + Lactococcus lactis subsp. lactis biovar diacetylactis inoculation at 37°C incubation outperformed the control and other treatments. On day 0, the curd sample made with cow milk curd inoculated with Lactococcus lactis subsp. cremoris had the lowest overall acceptability scores (7.46±0.01, 7.05±0.01, 8.01±0.01, 7.48±0.01) for flavor, body and texture, color, and appearance.
How to cite this article:
Poorani A, Elango A, Pugazhenthi TR, Manivannan C. Exploring the best lactic starter culture suitable for the manufacture of cow milk curd incubated at lower temperature. Int J Vet Sci Anim Husbandry 2025;10(8S):183-187.
