for the growth and purity of culture was tested, other
inoculums were prepared by using equal amount of
Lactococcus and Lactobacillus.
The skimmed buffalo milk
was prepared in lab.
The milk was autoclaved at 121°C for
15 minutes and was cooled to room temperature.
And theflask was inoculated with the three combinations
respectively.
Three different cultures of Lactic Acid
Bacteria for the fermentation of bovine milk were used.
Out of three one was pure culture of Lactobacillus
helveticus, second one was local curd with unknown
culture and third was combination of Lactococcus and
Lactobacilli.
Culture was inoculated @ 1%, 2%, 3%, 4%
and 5%, at 37°C, 40°C and 44°C