EVALUATION OF THE RHEOLOGICAL PROPERTIES OF HERBAL SWEET CURD

RAJVIR SINGH¹, DAVID JOHN²*
¹Warner College of Dairy Technology, Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad, 211007, India
²Warner College of Dairy Technology, Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad, 211007, India
* Corresponding Author : jaimanrs74@gmail.com

Received : 01-02-2019     Accepted : 12-02-2019     Published : 28-02-2019
Volume : 11     Issue : 2       Pages : 1478 - 1479
Int J Microbiol Res 11.2 (2019):1478-1479

Keywords : Rheological properties, Sweet curd, Aswagandha, Brahmi
Academic Editor : Apriyanto Mulono
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Warner College of Dairy Technology, Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad, 211007, India
Author Contribution : All authors equally contributed

Sweet curd is a traditional Indian fermented sweet savory milk product prepared from partially concentrated sweetened milk, on the basis of lactic acid, diacetyl and acetyl methyl carbinol production and pH and curd tension measurements, the LF-40 culture was found to be the most suitable for commercial production of Sweet curd. Rheological properties of sweet curd were Analyzed by taking Cohesiveness, Consistency and Index of viscosity of herbal sweed curd. The highest cohesiveness was recorded in T0 and maximum consistency was recorded in treatment B0A1. The highest index of viscosity was recorded in treatment B3A1 and minimum was observed in T0. In most of the treatment combinations Cohesiveness, Consistency and index of viscosity differed significantly.

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