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ISSN Number:
2582-8568
Journal DOI No:
03.2021-11278686
Title:
Studies on the potential approach of homemade curd fermentation
Authors:
Cite this Article:
,
Studies on the potential approach of homemade curd fermentation, International Research Journal of Humanities and Interdisciplinary Studies (www.irjhis.com), ISSN : 2582-8568, Special Issue, March 2022 International Conference Organized by V. P. Institute of Management Studies & Research, Sangli (Maharashtra, India), Page No : 516-519,
Available at : http://irjhis.com/paper/IRJHISIC2203067.pdf
Abstract:
Curd is a rich source of nutrients such as calcium, phosphorus, vitamin B2, magnesium, and beneficial fatty acids which help to strengthen bones and teeth, improve digestion and reduce the risk of heart problems. There are different methods used in India for curd fermentation. In this research, we have tried almost six curd fermentation methods used in India. All six curd fermentation methods tried over this research have the ability to make solid curd. The curd prepared from six methods were tested on the ground of solidity, color, texture, aroma, and taste. Out of six curd fermentation methods, curd fermentation using previously formed curd as a sample was most efficient.
Keywords:
Curd, Fermentation, solidity, color, texture, aroma, and taste
Publication Details:
Published Paper ID: IRJHISIC2203067
Registration ID: 20657
Published In: Special Issue, March 2022 International Conference Organized by V. P. Institute of Management Studies & Research, Sangli (Maharashtra, India)
Page No: 516-519
ISSN Number: 2582-8568
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