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<p>Curd, a popular fermented dairy product, undergoes complex physicochemical changes during processing, influencing its overall quality. However, systematic studies that detail these dynamic transformations, particularly during the processing, remain limited. This research addresses the gap by comprehensively monitoring different key physicochemical parameters throughout curd processing, capturing the interdependencies and transitions that define final product quality. The study shows that the pH levels dropped (6.1 ± 0.05 to 4.6 ± 0.01), while titratable acidity (0.14 ± 0.01 to 0.68 ± 0.01%LA), total dissolved solids (2715.3 ± 11.55 to 3347.7 ± 33.95ppm), electrical conductivity (6761 ± 24.76 to 7166.7 ± 10.5µS/cm), and viscosity (1.1 ± 0.04 to 193.3 ± 8.1mPa.s) all showed marked increase along with diverse correlation (-0.9 to 1) between each other, reflecting active lactic acid production, protein gelation formation of characteristic body and texture. The kinetic changes in these properties were effectively modeled using nonlinear functions, showcasing high accuracy (R<sup>2</sup> = 0.89–0.99), reflecting critical biochemical transitions during curd formation. Colour stability improved as structural and chemical changes occurred when the curd formation occur (120 to 300&#xa0;min) along with prominent colour change (7.96 ± 0.3). The observed changes in curd surface characteristics showed dynamic changes throughout the processing due to microstructural reorganization, ultimately defining the curd’s final texture and quality. The final set curd exhibited optimal textural, chemical (Moisture = 86.78%, a<sub>w</sub>=0.92) and sensorial properties (&gt; 8) and strengthened by good microbiological quality confirming a high-quality product with desirable structural, sensory, and safety attributes. This systematic characterization of curd’s physicochemical evolution provides both fundamental and scientific understanding for enhancing product consistency, optimizing processing parameters, and developing quality control standards in dairy fermentation.</p>

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Kinetics study and characterization of the changes in physicochemical properties of curd during processing

  • 期刊论文

  • 发表日期：

    2025年11月11日

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  • Arijit Ray,
  • Chitranayak Sinha,
  • P. S. Minz,
  • Sheetal Berry,
  • J. K. Dabas,
  • Hima John

摘要

Curd, a popular fermented dairy product, undergoes complex physicochemical changes during processing, influencing its overall quality. However, systematic studies that detail these dynamic transformations, particularly during the processing, remain limited. This research addresses the gap by comprehensively monitoring different key physicochemical parameters throughout curd processing, capturing the interdependencies and transitions that define final product quality. The study shows that the pH levels dropped (6.1 ± 0.05 to 4.6 ± 0.01), while titratable acidity (0.14 ± 0.01 to 0.68 ± 0.01%LA), total dissolved solids (2715.3 ± 11.55 to 3347.7 ± 33.95ppm), electrical conductivity (6761 ± 24.76 to 7166.7 ± 10.5µS/cm), and viscosity (1.1 ± 0.04 to 193.3 ± 8.1mPa.s) all showed marked increase along with diverse correlation (-0.9 to 1) between each other, reflecting active lactic acid production, protein gelation formation of characteristic body and texture. The kinetic changes in these properties were effectively modeled using nonlinear functions, showcasing high accuracy (R2 = 0.89–0.99), reflecting critical biochemical transitions during curd formation. Colour stability improved as structural and chemical changes occurred when the curd formation occur (120 to 300 min) along with prominent colour change (7.96 ± 0.3). The observed changes in curd surface characteristics showed dynamic changes throughout the processing due to microstructural reorganization, ultimately defining the curd’s final texture and quality. The final set curd exhibited optimal textural, chemical (Moisture = 86.78%, aw=0.92) and sensorial properties (> 8) and strengthened by good microbiological quality confirming a high-quality product with desirable structural, sensory, and safety attributes. This systematic characterization of curd’s physicochemical evolution provides both fundamental and scientific understanding for enhancing product consistency, optimizing processing parameters, and developing quality control standards in dairy fermentation.