Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol 19, Issue 3, 2017; Page No.(720-722)

STANDARDIZATION OF A METHOD FOR PREPARATION OF PROBIOTIC CURD

A.M. PATIL, C.D. KHEDKAR, S.D. KALYANKAR R.B. YEDATKAR AND D.N. BAJAD

Abstract

The present investigation was to standardize a method for preparation of probiotic Curd. It was observed that the buffalo milk heat treated was cooled to 30 oC and inoculated with active cultures of mesophilic cultures along with aroma producer and incubated till 0.6% (LA) followed by inoculation with active culture of L. acidophilus-LBKV3@ 2% (v/v) followed by its incubation at 37 oC till the acidity value reaches to 0.8% (LA) yields the probiotic curd containing 105-106 cfu/mL of the probiotic culture.

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