Microbial lactic starter communities, buffalo milk curd prepared at moderately higher incubation temperatures: A comprehensive sensory analysis

Abstract

The various starter cultures and their combinations were used to prepare buffalo milk curd samples with buffalo milk standardized to 5 per cent fat and 9 per cent Solids Not Fat combination. The sensory scores of buffalo milk curd samples prepared with various combinations of starter cultures by incubating at 40°C and stored at refrigeration temperature. Dairy starter cultures were obtained from NDRI, Karnal. The curd samples were evaluated for sensory attributes on a nine-point hedonic scale by a panel of judges. The sensory scores for curd samples prepared using buffalo milk curd prepared by combination of starter cultures Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. cremoris + Lactococcus lactis subsp. lactis biovar diacetylactis inoculation and incubated at 40°C were higher than the control and other treatments interms of flavour, body and texture, colour and appearance, overall acceptability (8.82 ±0.01, 8.70 ±0.01, 8.83 ±0.01, 8.81 ±0.01) on day 0 and lowest flavour, body and texture, colour and appearance, overall acceptability scores (7.46 ±0.01, 7.08 ±0.01, 8.03 ±0.01, 7.47 ±0.01) were observed for buffalo milk curd sample prepared using buffalo milk curd prepared by Lactococcus lactis subsp. cremoris inoculation and incubated at 40°C starter culture on day 0.