Misti Doi With Fast Acidifying High Sugar Tolerating Lactic Culture(s)

Technology Details:

The invention is related in production of improved quality Misti Doi using fast acidifying high sugar tolerating lactic culture(s). Standardized protocol for preparation of milk-sugar- caramel mixture for improved quality Misti Doi. Intervention through use of defined strain of well characterized lactic culture(s). Yields a curd with improved body and texture free from wheying off. Free from post acidification during storage. Shelf life of developed Misti Doi is 18-20 days under refrigeration conditions.