A novel technique for the preparation of curd (
Curd
Inoculum
Lactobacillus
Polyvinylidene fluoride (PVDF)
Strip
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Sep 2022
Sep 2022
Historique:
revised:
24
11
2021
accepted:
02
12
2021
entrez:
25
7
2022
pubmed:
26
7
2022
medline:
26
7
2022
Statut:
ppublish
Résumé
Preparation of curd at home is quite challenging as it requires skills like addition of proper amount of starter culture, maintenance and storage of inoculum for the preparation of good and consistent quality curd. The present work utilized bacterial attachment property of PVDF (Polyvinylidene fluoride) membrane to prepare a strip which can be dipped into milk for the preparation of consistent quality curd. Shelf-life of the strip is around 100 days. The strip prepared curd was well comparable with the curd prepared by the commercial inoculum based on their pH, % lactic acid, % syneresis and bacterial load. Strip of size 5 × 5 cm The online version contains supplementary material available at 10.1007/s13197-021-05339-3.
Identifiants
pubmed: 35875220
doi: 10.1007/s13197-021-05339-3
pii: 5339
pmc: PMC9304493
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3492-3501Informations de copyright
© Association of Food Scientists & Technologists (India) 2021.
Déclaration de conflit d'intérêts
Conflict of interestThere is no conflict of interest or competing interest among the authors.
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