Studies on Development of Curd by Using Lemon Juice as Starter Culture

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Authors

  • Asif Ahmad Bhat
     Department of Livestock Products Technology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan ,IN
  • Sanjay Choudhary
     M.J.F. College of Veterinary and Animal Sciences, Rajasthan University of Veterinary and Animal Sciences, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan ,IN
  • Abrar Ahmed
     Department of Veterinary Gynaecology and Obstetrics, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan ,IN
  • Parveez Ahmad Para
     Department of Livestock Products Technology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan ,IN
  • Muneer Ahmad Dar
     Department of Veterinary Pharmacology and Toxicology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan ,IN
  • Javid Farooq
     Division of Animal Nutrition, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-Jammu), N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan ,IN
  • Yamini Choudhary
     M.J.F. College of Veterinary and Animal Sciences, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan ,IN
  • Neha Sharma
     Department of Veterinary Surgery and Radiology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan ,IN
  • Subha Ganguly
     Department of Veterinary Microbiology, Arawali Veterinary College, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan ,IN

DOI:

https://doi.org/10.21048/ijnd.2016.53.1.3879

Keywords:

Curd, Starter Culture, Lemon Juice, Microbiological Properties.

Abstract

The present study was conducted to appraise the possibility of utilisation of lemon juice as a starter culture for the development of lemon juice fermented curd and optimize its level to be incorporated as starter culture for the preparation of curd. To select a lemon juice starter culture at its optimum desirable level, three different levels viz., 2.5, 5 and 7.5% along with control of commercial starter culture were used to prepare curd. Among different treatments, 5% level of lemon juice was adjudged optimum for the preparation of lemon juice fermented curd and imparted beneficial effects on sensory, physicochemical and microbiological properties of curd.

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Published

2016-03-01

How to Cite

Bhat, A. A., Choudhary, S., Ahmed, A., Para, P. A., Dar, M. A., Farooq, J., Choudhary, Y., Sharma, N., & Ganguly, S. (2016). Studies on Development of Curd by Using Lemon Juice as Starter Culture. The Indian Journal of Nutrition and Dietetics, 53(1), 105–110. https://doi.org/10.21048/ijnd.2016.53.1.3879

Issue

Volume 53, Issue 1, January-March 2016

Section

Articles

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