A comprehensive study into the modulatory impact of sodium chloride and sucrose concentrations on the functional characteristics and microbial heterogeneity of curd microbiota.

Curd, a probiotic-enriched fermented dairy product is widely consumed for its functional and nutritional health benefits. However, microbial activity and product quality can be greatly influences by the various concentrations of sucrose and sodium This study aimed to investigate the effect of varying sucrose (3%, 6%, 9%, and 12%) and sodium chloride (3%, 6%, 9%, and 12%) concentrations on the physicochemical properties, sensory attributes, microstructural characteristics, and microbial growth of curd during room temperature and refrigerated storage conditions. The formulated samples were evaluated for pH, titratable acidity, sensory acceptability, microstructure and total plate count by the application of scanning electron microscopy (SEM). Results indicated that moderate amount of sucrose and sodium chloride promoted the increase in viable count of lactic acid bacteria and maintained desirable sensory quality, in contrast higher concentrations shows inhibitory effects on microbial activity and resulted in significant microstructural modifications. SEM examination demonstrated a well-organized protein matrix at moderate concentrations, whereas the significant microstructural changes are observed at higher concentration. In summary, the result indicated that controlled concentrations of sucrose and sodium chloride play a key role in affecting curd quality under laboratory conditions. The findings offer valuable insights for developing formulation strategies that optimize microbial activity and product acceptability.