Journal of Food Processing & Technology

Abstract

Procreation and Quality Analysis of Cow Curd by Using Starter Culture as Fermented Rice Rinsed Water

Shilpa J and Sridevi D

Lactic acid bacteria are a diverse group of bacteria that produce lactic acid as their major fermentation product. The LAB is widespread in nature and is beneficial probiotics in our digestive systems. Cow’s milk offers a rich source of calcium for bone development. The protein in cow’s milk is 20% whey protein and 80% casein protein. The production of cow curd by fermentation of cow’s milk with Lactobacillus planetarum which is isolated from rice rinsed water was studied. The efficacy of using rice rinsed water of 10%, 15%, 20%, 25% of prepared LAB solution is added to cow’s milk (C1, C2, C3 and C4) as a starter culture. Fermentation of cow milk was done by using 20% of LAB solution which is noted as imparted beneficial effects of sensory, physiochemical, nutrient and microbial properties of curd. The overall acceptability was greatest for cow curd C3. crude protein content (2.6 g), fat (5.0 g), calcium of 100 mg and lactose (5.2 g) were recorded from cow curd of 20%. So this type of curd is recommended for weight watcher and ortho persons.