Syneresis Attributes of Cow Milk Curd Prepared using various Curd Microflora as the Starter Culture

Syneresis is of great influence in affecting curd yield and its quality. This research aimed evaluate the effect of different lactic starter culture and temperature of curd incubation on the Syneresis of cow milk curd. Different lactic cultures procured from National Dairy Research Institute, Karnal and the effect of different lactic starter cultures on cow milk curd Syneresis prepared under different incubation temperature of cow milk curd fermentation were studied. Lower syneresis values were observed in the cow milk curd samples prepared using Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis biovar diacetylactis combined cultures. Cow milk curd prepared under incubation temperature of 37°C exhibited lesser syneresis.

⓿ Developing curd with reduced syneresis by using different lactic culture as starter culture is the major objective of this research paper.

⓿ Investigation using different lactic cultures as stater under incubation temperature of 37°C and 40 °C was carried out separately.

⓿ Lower syneresis values in cow milk curd were observed in the cow milk curd samples prepared using Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis biovar diacetylactis combined cultures at 37°C.