Microbiological characters of curd prepared using pure starter culture

During present investigation attempts were made to study, standardize and improve microbiological characters of milk made curd produced under household conditions. For this purpose different washing treatments were given to the pure starter cultures, having viable bacterial count form 4.81.66× 10¹⁹ to 15×10¹⁹ cfu/ml.). The pure curd starter culture, used as an inoculum, showed higher count for acid producing bacteria, which significantly decreased when it was washed with boiled water (potable water was boiled for 3 to 5 minutes). The lactic acid producing bacterial count was highest in the curd prepared from unwashed pure starter culture, which significantly decreased in the curd prepared from the inoculum washed with boiled water. The curd prepared, either using washed and unwashed starter cultures was successfully stored up to 10 days.