Vol. 11, Special Issue 12 (2022)

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

Abstract:
Curd has assumed an important place in the daily diet of most of Indians. An experiment was conducted on the consumer acceptability of fresh cow milk curd samples on altering major milk constituents prepared at 40 ºC fermentation temperature. Based on the sensory evaluation, flavour, body and texture, colour and appearance and overall acceptability scores were higher in the curd samples prepared at 40 ºC fermentation temperature containing 5 percent and 9 percent solids not fat compared to control curd sample. Flavour and Texture, Colour and Appearance, Body and Texture, Overall acceptability scores of cow milk curd samples prepared at incubation temperature 40 ºC with 5% fat and 9% Solids Not Fat combination was 8.61±0.11, 8.66±0.22, 8.75±0.03, 8.73±0.02 respectively.