Relating instrumental texture of cow curd with major milk constituents

The relationship among fat, Solids not fat of cow curd with firmness and consistency attributes of textural parameters of curd was investigated at different degrees of its incubation and reported here. The fat (F%) and Solids not fat (SNF) content of fresh cow milk was adjusted to 9, 12, 15, 18, 21 and 24% using spray dried-skim milk powder. Cow curd was prepared from these milks with adjusted TS and were chilled to 5 °C. Firmness, consistency attributes of cow curd samples, measured by texture analyser, showed a general increasing trend with increasing % Fat and % Solids not fat in milk. Sensory scores were the highest at 15% TS. The % Fat and % Solids not fat content, Firmness, consistency attributes of texture were interdependent and instrumental texture parameters highly influenced the major milk constituents. By laboratory analysis of instrumental textural profile of cow curd in detail it was found that there exhibits a positive correlation between with consistency and firmness of cow curd with the fat (F %) and Solids not fat (SNF) content of fresh cow curd. Relationships were much better with increased fermentation temperature of 40ºC when compared to 37ºC of curd incubation.