The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Development of Curd by Using Lemon Juice as Starter Culture


Affiliations
1 Department of Livestock Products Technology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
2 M.J.F. College of Veterinary and Animal Sciences, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
3 Department of Veterinary Gynaecology and Obstetrics, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
4 Department of Veterinary Pharmacology and Toxicology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
5 Division of Animal Nutrition, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-Jammu), N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
6 Department of Veterinary Surgery and Radiology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
7 Department of Veterinary Microbiology, Arawali Veterinary College, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
     

   Subscribe/Renew Journal


The present study was conducted to appraise the possibility of utilisation of lemon juice as a starter culture for the development of lemon juice fermented curd and optimize its level to be incorporated as starter culture for the preparation of curd. To select a lemon juice starter culture at its optimum desirable level, three different levels viz., 2.5, 5 and 7.5% along with control of commercial starter culture were used to prepare curd. Among different treatments, 5% level of lemon juice was adjudged optimum for the preparation of lemon juice fermented curd and imparted beneficial effects on sensory, physicochemical and microbiological properties of curd.

Keywords

Curd, Starter Culture, Lemon Juice, Microbiological Properties.
User
Notifications

  • Jamil, N., Jabeen, R., Khan, M., Riaz, M., Naeem, T., Khan, A., Sabah, N., Ghori, S.A., Jabeen, U., Bazai, Z.A., Mushtaq, A., Rizwan, S. and Fahmid, S. Quantitative assessment of juice content, citric acid and sugar content in oranges, sweet lime, lemon and grapes available in fresh Fruit market of Quetta city. Int. J. Basic Appl. Sci., 2015, 15, 21-23.

  • AOAC. Official methods of analysis. 16th edition. Association of Official Agricultural Chemists, Washington, DC. 1995.

  • APHA. Compendium of Methods for the Microbiological Examination of Foods. 2nd edition. (ed. M.L. Speck). Animal Public Health Association, Washington, DC. 1984.

  • Snedecor, G.W. and Cochran, W.G. Statistical Methods, 7th Edition. Oxford and IBH Publishing Company, Calcutta. 1980.

  • SLSI Standards for curd (SLS : 824 part 2: 1988, Amendment 1992).

  • Liyanage, L.H., Weerathilake, W.A.D.V., Senanayake, M.R.D.M. and Panagoda, G.J.Development of starter culture with dried Malabar tamarind (Garcinia gummi-gutta) fruits for buffalo milk curd, Int. J. Sci. Res. Publ., 2014, 4, 141-145.

  • Hattingh, A.L. and Viljoen, B.C. Yoghurt as probiotic carrier food, Int. Dairy J., 2001, 11, 1-7.

  • Kale, A.K., Dhanalakshmi, B. and Kumar, U. Development of value added dahi by incorporating cereal and fruits. J. Fd. Sci. Engg., 2011, 1, 379-385.

  • Abou-Donia, S.A., Attia, I.A., Khattab, A.A. and ZeanaEl-Shenawi. Formulation of dried cereal fermented milks with prolonged storage life, Egyptian J. Dairy Sci., 1991, 19, 283-299.

  • Vijayalakshmi, R. Yoghurt like product with probiotic cultures, Ph.D. Thesis, Tamil Nadu Veterinary and Animal Sciences University, Chennai. 2005.

  • Saikali, J., Picard, C., Freitas, M. and Holt, R.P. Fermented milks, probiotic cultures and colon cancer, Nutr. Cancer, 2004, 49, 14-24.


Abstract Views: 330

PDF Views: 1




  • Studies on Development of Curd by Using Lemon Juice as Starter Culture

Abstract Views: 330  |  PDF Views: 1

Authors

Asif Ahmad Bhat
Department of Livestock Products Technology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
Sanjay Choudhary
M.J.F. College of Veterinary and Animal Sciences, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
Abrar Ahmed
Department of Veterinary Gynaecology and Obstetrics, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
Parveez Ahmad Para
Department of Livestock Products Technology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
Muneer Ahmad Dar
Department of Veterinary Pharmacology and Toxicology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
Javid Farooq
Division of Animal Nutrition, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-Jammu), N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
Yamini Choudhary
M.J.F. College of Veterinary and Animal Sciences, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
Neha Sharma
Department of Veterinary Surgery and Radiology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India
Subha Ganguly
Department of Veterinary Microbiology, Arawali Veterinary College, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, India

Abstract


The present study was conducted to appraise the possibility of utilisation of lemon juice as a starter culture for the development of lemon juice fermented curd and optimize its level to be incorporated as starter culture for the preparation of curd. To select a lemon juice starter culture at its optimum desirable level, three different levels viz., 2.5, 5 and 7.5% along with control of commercial starter culture were used to prepare curd. Among different treatments, 5% level of lemon juice was adjudged optimum for the preparation of lemon juice fermented curd and imparted beneficial effects on sensory, physicochemical and microbiological properties of curd.

Keywords


Curd, Starter Culture, Lemon Juice, Microbiological Properties.

References





DOI: https://doi.org/10.21048/ijnd.2016.53.1.3879