Study on Physico-Chemical Microbiological and Organoleptic Evaluation of Different Curd
[1]
Farhana Allai, Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, India.
[2]
Ridwana , Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, India.
[3]
Tariq Ahmad Safapuri, Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, India.
This study was planned to evaluate and compare the quality of three brands of curd available in the local markets of Srinagar, J&K viz., Khyber, Zum-Zum and white valley. These samples were collected randomly & analyzed for physico-chemical, microbiological and organoleptic properties. Physico chemical analysis like moisture, protein, total solid content, ash, solid not fat, pH, Titratable acidity revealed that three curd samples were consistent and hardly showed any variation as compared to each other. Microbiological examination showed that Total plate count in Khyber brand (6.34 ×107cfu/m) was less as compared to Zum Zum (7.30×107cfu/ml) and white valley (7.34×107cfu/ml). Organoleptically, curd brands of Khyber and Zum zum milk plant was found more suitable as compared to white valley.
Curd, Microbiological Quality, Organoleptic Quality, Physico-Chemical Analysis
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