Vol. 11, Special Issue 7 (2022)

Author(s):
Arunachalam Poorani, Ganesan Kumaresan and Chinnusamy Pandiyan

Abstract:
Performance of buffalo milk curd prepared with different fat and Solids Not Fat combinations at constant incubation temperature of 37 ºC was evaluated. There is no literature available on the impact of milk fat and Solids Not Fat combinations on the quality of Buffalo milk curd. Hence, the effects of buffalo milk curd prepared with different fat and Solids Not Fat combinations at constant incubation temperature of 37ºC reduction was studied on the sensory properties of buffalo milk curd. Fresh raw buffalo milk was divided into thirty four batches and was standardized to three different levels of milk fat and using fresh raw skimmed buffalo milk, and the total milk solids (TMS) content was adjusted using condensed buffalo milk. At constant incubation temperature of 37 ºC, buffalo milk samples were incubated after inoculation. In buffalo milk curd under sensory evaluation revealed that 5% fat and 9% Solids Not Fat combination significantly (p< 0.05) differs from other buffalo milk curd samples. Flavour and Texture, Colour and Appearance, Body and Texture, Overall acceptability scores of buffalo milk curd samples prepared at incubation temperature 37 ºC with 5% fat and 9 % Solids Not combination was 8.67 ± 0.21, 8.67 ± 0.21, 8 ± 0.26, 8.44 ± 0.11 respectively.