IMPACT OF FERMENTATION TIME ON NUTRITIONAL AND FUNCTIONAL QUALITY OF PROBIOTIC CURD
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Abstract
Fermented dairy products are a good source for probiotics with health benefits that are aligned with sustainable development goals. This study understands the effect of fermentation time on the nutritional constitutes and functional quality of commercial probiotic curd. Inoculum curd was collected from retail outlets and was incubated at 37°C and analyzed at 4 different fermentation time intervals: 0, 6, 12 and 24 hours. Probiotic viability was evaluated by standard plate count (SPC) method on MRS agar and phytochemical parameters - pH, titratable acidity, syneresis were analysed using standard methods. Nutritional analysis - reducing sugar and proteins were determined by standard techniques like titration and colorimetric techniques. This analysis is mainly focused to identify the best fermentation time for a probiotic survival which contains desired nutritional and functional qualities. By observing the microbial growth pattern, acidity, nutrient components over time helped us to understand the optimal fermentation time required to maintain both the product quality and potential health benefits. These insights are intended to guide the producers in designing and optimizing the fermentation protocol to enhance consumer health while also focusing on keeping consumers informed about the voice of probiotic dairy consumption. This research highlights how science-driven optimization of traditional dairy processing can contribute to local food sustainability, consumer health, and broader public health goals.
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