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Abstract

A STUDY ON QUALITY OF CURD PRODUCED FROM DIFFERENT TYPES OF MILK

S. Sharmila*, S. Preetha, M. Dinesh, B. Shrivatasan, Shaik Sadik, R. Kamalambigeswari, E. Kowsalya and L. Jeyanthi Rebecca

ABSTRACT

The evolution of human life made his life more modernized. The man ate raw food in the early times. The evolution changed his way of intaking the food. He started agriculture to have his food and he yielded various types of crops like rice, wheat, maize etc. he used cattle for primary steps of agriculture and cultivation. The cattle which they used for agriculture gave milk later on they considered it has a food which is safe to have and started having milk with the other food materials. At this stage milk came into the food list of human being. The modernization of human being been developed day by day and this factor is responsible for his evolution in food. Curds are a dairy product obtained by coagulating milk in a process called curdling. In this study, different types of cow milk were used for the preparation of curd and its qualities such as taste, texture, protein content and shelf life were analyzed.

Keywords: Milk, curd, fermentation, Taste, texture, protein and shelf life.


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