Vol. 11, Special Issue 12 (2022)

Author(s):
A Poorani, C Pandiyan, G Kumaresan, P Selvaraj and P Vasan

Abstract:
Buffalo milk curd is noted for its consistency, smooth texture, and pleasant aroma. An experiment was conducted on consumer sensory perception towards fresh buffalo milk curd made with alteration in specific major milk constituents mainly fat and SNF. The buffalo milk samples were fermented at 40 ºC. Consumer sensory perception of curd samples mainly based on colour and appearance, body and texture, flavour, and overall acceptability were evaluated on a nine-point hedonic scale. In Statistical analysis significant (p<0.01) increase in the sensory score was also noticed in body and texture, and colour and appearance score of buffalo milk curd samples prepared from 5% fat and 9% Solids Not Fat at fermentation temperature 40 ºC. Flavour, colour and appearance, body and texture, overall acceptability scores of curd samples prepared at incubation temperature 40 ºC with 5% fat and 9% Solids Not combination was 8.71±0.02, 8.65±0.01, 8.75±0.02, 8.70±0.02 respectively.