Abstract:
Curd is an indigenous dairy product prepared by the fermentation of milk. It is believed that if someone cansurincs 250-600 r curd daily 1-1--oln th:. ch.:L-11133d. he will have a healthy "e
the age 70-80 years. It also lowers the blood cholesterol level and therefore improves the functioning of the cardiovascular system. Today, it is identified that curd has therapeutic, prophylactic and nutritional properties. However, only few studies have been conducted on value addition to curd. This study was carried out on the utilization of treacle (Caryota wrens) in nutritional enrichment, enhancement of sensory attributes of curd. The aim of this study was to develop a ready- to-serve value added curd product by incorporating treacle that could be packed in polystyrene cup.
The main ingredient, treacle was first heated up to 40±2 °C and filtered through a muslin cloth. Theft, treacit was pasteurized at 72±2 'C 1,-r 15 secc,tids aril! slowly cold up to not 1,:ss the z2.01,2 °C of temperature. 2 % Of gelatin was dissolved in a small amount of hot water and mixed
treacle at 60 °C. Then 20 ml of treacle was poured into a pre-steTiiized polystyrene cup as a layer and kept in a refrigerator for overnight.
Raw buffalo milk was first heated up to 70 °C for 20 minutes and passed through the homogenizer to reduce the size of fat globules. After that, milk was pasteurized at 100 °C for 30 minutes. Milk was then cooled to 43 °C at the cooling vat. In this step, themophilic Lactic acid starter cultures are added in to the milk. The polystyrene cups with treacle were taken out from the refligeratoir and kept in the ambient temperature for c'n NA-n"-- was ♦then poured
the polystyrene cups and incubated at 44 ±2 °C for 3 1/2-4 hours
