Sensory characteristics of curd from various regions

Experimented and written by Pankaj Chhabra on 12/9/2006

Introduction

Curd is a popular ancient dairy product. This product is important not only for food but it has medicinal and therapeutic use too. Curd has sensory characteristics like taste, aroma, texture and consistency. These characteristics may vary from one regions to other in India. In present study sensory characteristics of curd from different regions of India is analyzed for difference.

Methodology

Collection of curd samples

40 curd samples 10 each from Uttar pradesh (UP),Uttarakhand(UK), Haryana (HR) and Delhi (DL) were collected. By using same quality parameters such as protein, fat and lactose, curd was reproduced by using these starter samples. Reproduced curd samples were marked as well.

Scores of sensory characteristics

10 trained panelists were selected. A composite evaluation card designed by Duthie et. al.(1977) was given to them to give scores of sensory characteristics of the samples. Scores were given for the taste, aroma, texture and consistency of the curd samples.

Results and discussion

Results showed highest score of aroma of HR zones followed by UP, UK and DL. HR zones has the highest score of taste, consistency and texture followed by UP, UK and DL. Variation in sensory characteristics of the curd could be due to variation in lactobacilli strain of forage given to the livestock in different regions.The type of LAB strain affect the sensory characteristics (Grossart et.al.2003).

Conclusion

Variation in plantation in different zones had an impact on the variability in lactobacilli strain of the starter samples which affected the sensory characteristics.