for the growth and purity of culture was tested, otherinoculums 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