Firmness and instrumental consistency of Buffalo curd prepared with modified ratios of major milk constituents

Buffalo curd was prepared from buffalo milk with altered major milk constituents namely fat and Solids not fat ratio. In fresh buffalo curd after its incubation under 37ºC and 40ºC separately were analysed: Firmness and consistency of buffalo curd samples were analyzed using instrumental texture analyzer. Firmness, consistency attributes of buffalo curd samples, measured by texture analyser, showed a general increasing trend with increasing % Fat and % Solids not fat in milk. By laboratory analysis of instrumental textural profile of buffalo curd in detail it was found that there exhibits a positive correlation between with consistency and firmness of buffalo curd with the fat (F %) and Solids not fat (SNF) content of fresh buffalo curd. Firmness and consistency of buffalo curd were much better with increased fermentation temperature of 40ºC when compared to 37ºC of buffalo curd incubation. buffalo curd prepared at incubation temperature of 40˚C Firmness value probe revealed that increase of fat from 5% and SNF from 9% (Group 1) to Fat 8 %; SNF 14% (Group 7) at incubation temperature of 40˚C has increased the buffalo curd firmness value from 270.19 ±19.16 to 351. 23±13.66 and consistency value from 6484.12±112.34 to 6721.54 ±106.79 respectively.