Microbial lactic starter communities, buffalo milk curd prepared at moderately higher incubation temperatures: A comprehensive sensory analysis

Introduction

Traditional Indian fermented milk product, Buffalo milk curd, is preferably made using lactic starter cultures, popularly through the back-slopping method. This method often leads to inconsistencies in curd. Commercially available curd in the market may also lack the desirable flavour attributes preferred by Indian consumers. Hence, the study aims to developbuffalo milk curd prepared at moderately higher incubation temperature. There are variety of starter culture blends for curd production. The development of fermented foods and beverages requires a high level of sensory acceptability. The use of organic substrates by starter cultures can result in the production of various metabolites, such as organic acids, esters, and carbonyl compounds, which impart flavor and aroma to fermented products. It is important to consider employing suitable microbial strains that do not negatively impact sensory characteristics. Permanent role for sensory evaluation in business have been made with numerous efforts to develop a more and specifically in the moretypical, technical environment. Examination of the technical reports suggests that progress in the development of sensory evaluation an acceleration in the trend over the pastdecade. Much of the impetus for the recent growth in sensory evaluation appearsto have come from food based sectors of the economy. This research work aims at identifying suitable starter culture for buffalo milk curd prepared at moderately higher incubation temperatures at 40ºC. This could offer an effective solution for dairy manufacturers to produce high-quality and consumer preferred buffalo curd.

Materials and Methods

The buffalo milk curd standardized to 5% fat and 9% SNF samples prepared with various combinations of starter cultures (Table 1) by incubating at 40 °C and stored at refrigeration temperature 5.00 ± 0.5 ºC.

The sensory evaluation of experimental buffalo milk curd samples was conducted by a group of twelve trained judges, who assessed their color, appearance, flavor, body, texture, and overall acceptability on a 9-point hedonic scale. The panel of judges assessed the coded buffalo milk samples at random, according to the methodology described by Indian standards (IS, 1971). A panel conducted sensory evaluation of samples. The panelists were knowledgeable about sensory evaluation of dairy products and had previously been involved in such evaluations. Before testing, the cured samples in the plastic containers were conditioned at room temperature for 15 minutes. In the sensory evaluation room under appropriate fluorescent lighting, sensory evaluation of the samples was carried out. Each panelist was instructed to taste the samples and rate them on a 9-point hedonic scale. Color and appearance, body and texture, flavor, and overall acceptability were all tested during the acceptance test according to the 9-point structured hedonic scale. The 9point scale was used to establish that the highest value indicates the highest degree of preference for all sensory attributes. The panelists were tasked with providing scores on a sensory evaluation scorecard. Water was given to panelists to rinse their palates before and after tasting the sample. The numerical score given by judges for individual attribute was computed to obtain mean and these means were subjected to statistical analysis.

Results and Discussion

The sensory scores for buffalo milk curd samples prepared using B2Ll+Lc+Ld combination of starter cultures incubated at 40ºC were higher than the control (8.82 ±0.01, 8.70 ±0.01, 8.83 ±0.01, 8.81 ±0.01) and other treatments in terms of flavour, body and texture, colour and appearance, overall acceptability on day 0 and lowest flavour, body and texture, colour and appearance, overall acceptability scores (7.46 ±0.01, 7.08 ±0.01, 8.03 ±0.01, 7.47 ±0.01) were observed for buffalo milk curd sample prepared using B2Lc starter culture on day 0. (Table 234). The flavour, body and texture, colour and appearance, overall acceptability scores (6.86 ±0.01, 6.62 ±0.01, 7.05 ±0.01, 7.01 ±0.01) were higher than the control and other treatments for the buffalo milk curd samples prepared using B2Ll+Lc+Ld (Table 2345) starter culture combinations and incubated at 40ºC on day 6 of storage at 5.00 ± 0.5ºC and whereas flavour, body and texture, colour and appearance, overall acceptability scores were lower than the control and other treatments for the buffalo milk curd sample prepared using B2St starter culture (3.83 ±0.01, 3.60 ±0.01, 6.16 ±0.01, 4.02 ±0.01) on day 6 of storage at 5.00 ± 0.5 ºC. The maximum sensory score was given by the sensory panel to the curd samples prepared using combined cultures (B2Ll+Lc+Ld) on both 0 and 6 of storage at refrigeration temperature. (Fig 1234) Curd sample containing combined starter cultures (B2Ll+Lc+Ld) with significantly high sensory scores was selected for further studies. The lower sensory scores for some starter culture is explained by Ghosh and Rajorhia (1990) [3] recorded that the heterofermentative nature of the bacterial culture, which produces small amounts of formic acid and CO2, causes certain dahi samples to have low flavor ratings due to its ability to impart a sharp taste to the product.

Conclusion

Utilizing a variety of starter cultures, mixed culture, it was found that higher score under sensory evaluation is the buffalo milk curd prepared by using combined starter cultures of Lactococcus species at moderately higher incubation temperature stored at low refrigeration temperature for up to 6 days scored higher in sensory evaluation. Sensory evaluation linked microbial diversity to attributes such as creamy texture, fruity aroma, and sour taste, furthermore Lactococcus lactis along with its subspecies was also positively correlated with desirable traits. Hedonic score indices highlighted the correlation between microbial diversity and sensory attributes while scoring buffalo milk curd microbial uniqueness, emphasizing its organoleptic properties.

Acknowledgement

AcknowledgementsAuthors sincerely thank Tamil Nadu Veterinary and Animal

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