Abstract
Preparation of curd at home is quite challenging as it requires skills like addition of proper amount of starter culture, maintenance and storage of inoculum for the preparation of good and consistent quality curd. The present work utilized bacterial attachment property of PVDF (Polyvinylidene fluoride) membrane to prepare a strip which can be dipped into milk for the preparation of consistent quality curd. Shelf-life of the strip is around 100 days. The strip prepared curd was well comparable with the curd prepared by the commercial inoculum based on their pH, % lactic acid, % syneresis and bacterial load. Strip of size 5 × 5 cm2 was enough for preparation of 500 mL curd. It was proved by different analytical techniques like AFM, SEM and FTIR that PVDF was not having any leaching property during curd preparation. It can also be used in repeated contact with food products, as it is FDA (Food and Drug Administration) compliant and non-toxic. The curd strip has significant industrial relevance as it is a cost-effective alternative of any commercial inoculum (very expensive) and also meets the demand of consumers with the rising health awareness and busy lifestyles. Further, it is spillage proof, portable, ready-to-use.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Availability of data and material
All supportive data are included under the supplementary materials.
References
Afzaal M, Khan AU, Saeed F et al (2019) Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions. Food Sci Nutr 7:3931–3940
Ahmed B, Raghuvanshi S, Sharma N et al (2013) 1.25mev gamma irradiated induced physical and chemical changesin Poly Vinylidene Fluoride (PVDF) polymer. Prog Nanotechnol Nanomater 2:42–46
Amatayakul T, Sherkat F, Shah NP (2006) Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. Int J Dairy Technol 59:216–221
Bai H, Wang X, Zhou Y, Zhang L (2012) Preparation and characterization of poly(vinylidene fluoride) composite membranes blended with nano-crystalline cellulose. Prog Nat Sci Mater Int 22:250–257
Bhattarai RR, Kumar S, Das L (2013) Scientific study on indigenous technology of dahi making of Eastern Nepal. J Food Process Technol 4(8):1–7
De Prisco A, van Valenberg HJF, Fogliano V, Mauriello G (2017) Microencapsulated starter culture during yoghurt manufacturing, effect on technological features. Food Bioprocess Technol 10:1767–1777
Gong P, Zhang L, Han X et al (2014) Injury mechanisms of lactic acid bacteria starter cultures during spray drying: a review. Dry Technol 32:793–800
Habimana O, Semião AJC, Casey E (2014) The role of cell-surface interactions in bacterial initial adhesion and consequent biofilm formation on nanofiltration/reverse osmosis membranes. J Memb Sci 454:82–96
Hui YH, Meunier-Goddik L, Josephsen J et al (2004) Handbook of food and beverage fermentation technology. CRC Press, New York
Jaleh B, Gavar N, Fakhri P et al (2015) Characteristics of PVDF membranes irradiated by electron beam. Membranes (basel) 5:1–10
Kailasapathy K (2006) Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT-Food Sci Technol 39:1221–1227
Kosar WP, Morris S (2007) A functional fluoropolymer powder coating for chemical process applications. J Coatings Technol Res 4:51–58
Kumar SB, Sharnagat P, Manna P et al (2017a) Enhanced bacterial affinity of PVDF membrane: its application as improved sea water sampling tool for environmental monitoring. Environ Sci Pollut Res 24:5831–5840
Kumar SB, Trivedi H, Baraiya NR (2017b) An improved device with affinity membrane to collect depth specific contamination free water for environmental assessment. Analyst 2561354:1–12
Mallevialle J, Odendaal PE, Wiesner MR (1996) Water treatment membrane processes. McGraw-Hill, American Water Works Association, New York
Marka S, Anand S (2017) Feed substrates influence biofilm formation on reverse osmosis membranes and their cleaning efficiency. J Dairy Sci 101:84–95
Mchiouer K, Bennani S, Meziane M (2017) Microbial interactions between Lactobacillus bulgaricus and Streptococcus thermophilus in milk. J Mater Environ Sci 8:1460–1468
Mitropoulou G, Nedovic V, Goyal A, Kourkoutas Y (2013) Immobilization technologies in probiotic food production. J Nutr Metab 2013:1–15
Priadi G, Setiyoningrum F, Afiati F (2020) The shelf life of yogurt starter and its derivatives based on the microbiological, physical and sensory aspects.In: IOP conference series: earth and environmental science, Tangerang, Indonesia.
Raval IH, Das KC, Haldar S (2017) Collection of mullet fish (Mugil cephalus) from west coast of India: evaluation of its quality with relation to food safety. Environ Sci Pollut Res 24:10833–10845
Rb G, Barraquio VL (2015) Viable counts of lactic acid bacteria in Philippine commercial yogurts. Int J Dairy Sci Process 2:24–28
Ridgway HF, Rigby MG, Argo DG (1984) Adhesion of a Mycobacterium sp. to cellulose diacetate membranes used in reverse osmosis. Appl Environ Microbiol 47:61–67
Sarkar A, Alam S (2018) A study on the development of starter culture with red chili (Capsicum annuum) fruits for cow’s milk curd. J Home Sci 4(2):73–75
Sharma S, Jain S, Nair GN, Ramachandran S (2013) Capsicum annuum enhances L-lactate production by Lactobacillus acidophilus: implication in curd formation. J Dairy Sci 96:4142–4148
Willey JM, Sherwood L, Woolverton CJ et al (2008) Prescott, Harley, and Klein’s microbiology. McGraw-Hill Higher Education, New York
Wirawati CU, Sudarwanto MB, Lukman DW et al (2019) Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra. Indonesia Vet World 12:823
Yousefi F, Karimi H (2013) Application of equation of state and artificial neural network to prediction of volumetric properties of polymer melts. J Ind Eng Chem 19:498–507
Zourari A, Accolas JP, Desmazeaud MJ (1992) Metabolism and biochemical characteristics of yogurt bacteria. A Review Le Lait 72:1–34
Acknowledgements
Authors sincerely acknowledge AESD & CIF of CSIR-CSMCRI for providing all the instrument facilities. SBK acknowledges DBT for her SRF financial support and MJB acknowledge CSIR for financial support. We also acknowledge Gopal Bhojani for his help in lyophilization process. The manuscript has been assigned CSIR-CSMCRI –179/2018 registration number.
Funding
The work has been carried out by institute internal funding. Financial assistance received by authors are mentioned in the acknowledgement section.
Author information
Authors and Affiliations
Contributions
SBK conceived, carried out the experiments and wrote the MS; MJB and SC has evaluated the quality of prepared curd from the curd strip and involved in study to transport the curd strip in ambient temperature; SH conceptualize and overall supervised the work and edited the manuscript.
Corresponding author
Ethics declarations
Conflict of interest
There is no conflict of interest or competing interest among the authors.
Consent to participate
All authors have given consent to participate in the manuscript.
Consent for publication
All authors have given consent to publish the manuscript. Written consent has been given in the authorship form submitted by Springer.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Kumar, S.B., Behere, M.J., Chatterjee, S. et al. A novel technique for the preparation of curd (Dahi) by PVDF membrane-based strip. J Food Sci Technol 59, 3492–3501 (2022). https://doi.org/10.1007/s13197-021-05339-3
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-021-05339-3