Determinants of refrigerated cow milk curd pH based on starter cultures and incubation temperatures

Abstract

Accurate regulation\r\nof cow milk curd pH is mandatory for processing and maintenance of shelf life;\r\nDysregulation of cow milk curd pH has been associated with easy spoilage of\r\ncurd. Curd manufacture in India needs improvements in the existing methods of\r\nproduction and marketing so as to ensure a uniformly high standard in the\r\nquality of curd. Research was\r\nundergone to identify the starter cultures and incubation temperatures,\r\nwhich can maintain desirable pH and in turn increase the shelf life without\r\ncompromising with the standard curd quality. Significant (p