A Study On Effect Of Added Neutralisers On Starter Culture Growth In Fermented Milks

The Dairy starter culture is referred to carefully selection of desirable microorganisms. Those are intentionally added to milk during conversion into cheese, dahi, yoghurt, and other fermented dairy products to bring about specific changes in the appearance, body and texture, flavor and desired organoleptic characteristics of the final product. The quality of milk itself has an important bearing on the growth of starter organisms. The mastitis milk has abnormal in composition and such milk with high salt concentration does not support the growth of starter culture that leads to production of poor quality of fermented dairy products with week body.. The presence of certain neutralizing substances performed in milk has found to interfere with growth of starters. There was a definite lag in the growth of the starter organisms as well as acid development when neutralizers were added to raw milk samples. This may be due to the bacteriostatic effect of added neutralizers. But discrepancy was seen to the greatest extent in the case of neutralized, mastitis and highly advanced lactation milks and to a lesser degree on the early lactation milk obtained on the 4th and 5th days.

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