Abstract

THE EFFECT OF ENZYMES ON RATE AND YIELD OF CURD FORMATION FROM HOMOGENIZED COW MILK.

Gurumeet C. Wadhawa, Vitthal S. Shivankar, Yashwant A. Gaikwad, Amit D. Surve, *Vandana Malusare, Krutika Gawand and Laxman V. Gavali

ABSTRACT

Curd is important food to human and most of the animal. Curd is prepared from milk of cow or other animal. Process of Formation of curd is affected by many parameters, these parameters are temperature, pressure, time, volume of milk, enzymes, type of milk, type of vessel, time, etc. in this particular study we used enzyme and study of curd formation with respect to rate and quality.

Keywords: Curd, Enzymes, temperature, time.