Asif Ahmad Bhat ¹, Sanjay Choudhary ², Abrar Ahmed ³, Parveez Ahmad Para ¹, Muneer Ahmad Dar ⁴, Javid Farooq ⁵, Yamini Choudhary ², Neha Sharma ⁶, Subha Ganguly ⁷

Affiliations
1 Department of Livestock Products Technology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
2 M.J.F. College of Veterinary and Animal Sciences, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
3 Department of Veterinary Gynaecology and Obstetrics, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
4 Department of Veterinary Pharmacology and Toxicology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
5 Division of Animal Nutrition, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-Jammu), N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
6 Department of Veterinary Surgery and Radiology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
7 Department of Veterinary Microbiology, Arawali Veterinary College, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN

Abstract

The present study was conducted to appraise the possibility of utilisation of lemon juice as a starter culture for the development of lemon juice fermented curd and optimize its level to be incorporated as starter culture for the preparation of curd. To select a lemon juice starter culture at its optimum desirable level, three different levels viz., 2.5, 5 and 7.5% along with control of commercial starter culture were used to prepare curd. Among different treatments, 5% level of lemon juice was adjudged optimum for the preparation of lemon juice fermented curd and imparted beneficial effects on sensory, physicochemical and microbiological properties of curd.

Keywords

Curd, Starter Culture, Lemon Juice, Microbiological Properties.

Full Text