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

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.