Sensory evaluation and consumer acceptability of buffalo curd prepared at 37 °C incubation temperature with various lactic starter cultures under refrigerated storage conditions

Abstract

The major objective\r\nof this work is to determine the\r\nsensory properties of lactic cultures inhabiting buffalo curd. Commercially available indigenous starter cultures\r\nwere used to prepare buffalo milk curd. Buffalo Milk was adjusted to contain 5% fat and 9% SNF levels using the Pearson\r\nsquare method. All the above samples were incubated at 37 °C separately to study the effect of incubation temperature on the sensory\r\nproperties of buffalo curd. All curd samples were compared with the control\r\ncurd sample by sensory evaluation to select the best starter culture\r\ncombination with higher sensory score. The sensory scores\r\nfor buffalo milk curd samples prepared using Buffalo milk curd prepared by Lactococcus\r\nlactis subsp. lactis +\r\nLactococcus lactis subsp. cremoris + Lactococcus lactis subsp.\r\nlactis biovar diacetylactis inoculation and incubated at 37 °Ccombination of starter cultures were higher than\r\nthe control and other treatments in terms of flavour, body and texture, colour\r\nand appearance, overall acceptability (8.88 ±0.01, 8.76 ±0.01, 8.84 ±0.01, 8.87\r\n±0.01) on day 0 and lowest flavour, body and texture, colour and appearance,\r\noverall acceptability scores (7.52 ±0.01, 7.13 ±0.01, 8.03 ±0.01, 7.50 ±0.01)\r\nwere observed for buffalo milk curd sample prepared using Buffalo milk curd prepared by Lactococcus\r\nlactis subsp. cremoris inoculation and incubated at 37 °C starter culture on day 0. Results showed that starter cultures, and incubation temperatures\r\nsignificantly influenced the sensory characteristics of buffalo curd.