Effect of Lactobacillus plantarum and Bifidobacterium lactis on the Physical Parameters of Curd

  Bhanu Jaseja,  Ambika Sharma

This study was conducted to examine the changes in the physical parameters of homemade curd on introduction of known Probiotic strains, obtained from external source. Curd is one of the most commonly used fermented foods for decades because of its health benefits. Traditional curd contains Lactobacilli and Streptococcus species but the proportion of the bacteria differs vividly in every case. This proportion also affects various characteristics considerably, such as acidity, aroma, taste, smoothness, texture, etc. The objective of this study was to compare various essential parameters which are required to be fulfilled for production of better quality curd. For this, curd samples were prepared, the first one traditionally, taken as reference and the other with additionally added Lactobacillus plantarum and Bifidobacterium lactis species, known as potential Probiotics and also, not very commonly found in natural conventional curd. Significant improvement in firmness, taste and smoothness was observed in the sample containing the added Probiotics, which also gives positive results of their viability. Results also showed much improved antimicrobial activity of the latter, indicating greater than before health benefits than traditional curd.

Keywords- Curd, Lactobacillus plantarum, Bifidobacterium lactis, Probiotics.

Unique Identification Number - IJEDR1603025
Page Number(s) - 142-144
Pubished in - Volume 4 | Issue 3 | July 2016
DOI (Digital Object Identifier) -   
Publisher - IJEDR (ISSN - 2321-9939)

  Bhanu Jaseja,  Ambika Sharma,   "Effect of Lactobacillus plantarum and Bifidobacterium lactis on the Physical Parameters of Curd", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.4, Issue 3, pp.142-144, July 2016, Available at :http://www.ijedr.org/papers/IJEDR1603025.pdf