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Title: Indian Chilika curd – A potential dairy product for Geographical Indication registration
Authors: Nanda, Dhiraj Kumar
Singh, Rameshwar
Tomar, S K
Dash, S K
Jayakumar, S
Arora, Dilip K
Chaudhary, Reeti
Kumar, Dinesh
Keywords: Chilika curd;Long shelf life;Geographical indication;Antifungal;Lactobacillus
Issue Date: Oct-2013
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: A23C 23/00, A01J 25/00, A23C 9/00, C12N, C12M, A01D 7/00, A01D 7/13, A01D 7/30, A01D 7/60, A23L 1/18, G01D, A47B 57/00, B27J, A01J 11/00, A01J 13/00
Abstract: India has a rich heritage of traditional fermented foods, significantly known for their tremendous nutritional and therapeutic properties, and great economic potentials. Chilika curd is one of such dairy food traditionally prepared in a cup shaped bamboo basket using milk of Chilika Buffalo by ethnic community of Chilika (Odisha, India), it is known to have an exceptionally extended shelf life. In the current study, our objective was to explore this unique character of Chilika curd. We found it positively showing longer shelf life and could validate it experimentally, a total of 64 microbial isolates were isolated from curd and milk samples collected from Chilika. Phenotypically these isolates were found diverse and characterized as Lactobacillus (18), Leuconostoc (13), Lactococcus (12), Streptococcus (9) and Yeast (12) which was further confirmed by specific PCR. Surprisingly, 8 Lactobacillus isolates out of the above were found to show anti-fungal effect against the test organism Candida parapsilosis (NCDC 279), which can be correlated with preservation of curd from fungal spoilage, and enhancing its shelf life. As a conclusion to legally protect the heritage of Chilika curd it can be suggested as a potential candidate for getting it registered as Geographical Indication.
Page(s): 707-713
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.12(4) [October 2013]

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