Author(s):

PN Khadse, AS Ingole, RM Zinjarde and AM Prajapati

Abstract: The present investigation entitled “Studies on quality of curd prepared by using different utensils” was carried out in Animal Husbandry and Dairy Science Section, College of Agriculture, Nagpur during the year 2019-2020. The purpose of present investigation was to find out which utensils gives better results for preparation of curd on the basis of physico-chemical properties, sensory and organoleptic evaluation of curd. The curd was prepared by using earthen (T₁), stainless steel (T₂), aluminum (T₃), plastic (T₄) and china clay (T₅) utensils with five treatments and four replications. The data were statistically analyzed by completely randomized design (CRD). The curd prepared by using earthen container (T₁) contained 3.51, 3.48, 12.32 87.68, 0.73, 0.68, per cent fat, protein, total solids, moisture, ash, acidity, 4.49 pH respectively and 24.90 g curd tension. Hence, it is concluded that good quality of curd is made in earthen container (T₁).

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