Reduction of curd-forming period in Shrikhand manufacturing process

Abstract

Various cultures of lactic acid bacteria consisting of streptococci and lactobacilli were examined with respect to time required for curd formation and properties of the product. Yoghurt culture (YH) was the most desirable as it produced satisfactory curd within 4 h thus reducing the curd setting time from 8-10 h to 4 h.