Vol. 11, Special Issue 7 (2022)

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

Abstract:
Curd is extensively consumed in India is a traditional fermented milk product. The study was undertaken to find the best combination of Fat and Solids Not Fat for the preparation of curd. The effect of incubation temperature of 37 ºC on the quality of curd samples under different combination of Fat and Solids Not Fat was investigated. Sensory attributes of curd samples mainly colour and appearance, body and texture, flavour, and overall acceptability were evaluated on a nine-point hedonic scale. In Statistical analysis significant (P< 0.05) increase in the score was also observed in body and texture, and colour and appearance score of curd samples prepared from 3.5% fat and 10% Solids Not Fat at incubation temperature 37 ºC. Flavour and Texture, Colour and Appearance, Body and Texture, Overall acceptability scores of curd samples prepared at incubation temperature 37 ºC with 3.5% fat and 10% Solids Not combination was 8.67 ± 0.21, 8.67 ± 0.21, 8.67 ± 0.21, 8.67 ± 0.09 respectively.