Effect of starter culture on the development of curd

Type of starter culture, time, and temperature of incubation used have an impact on curd formation which in turn affects the sensory qualities of other food preparations in which it is used. In this study, pure cultures of S. lactis, S.diacetylactis, S.thermophillus, and L. bulgaricus were activated and inoculated to milk separately, or in combination at different concentration and temperature of incubation. Results revealed that the combination of S.diacetylactis, L. bulgaricus (2%) and S. lactis, S.diacetylactis and S.thermophillus (3%) at 34°c and 37°c were suitable for preparing curd in many of the Indian food products.