Dairy's New Shelf Life: Starter Culture Breakthrough

A pioneering technology from Kerala Veterinary and Animal Sciences University (KVASU) has resulted in a patent for a resilient starter culture, promising extended shelf life for curd and dairy products. This breakthrough was achieved by developing a robust starter culture through respiratory mode, allowing for prolonged preservation.

The research focused on Lacticaseibacillus rhamnosus, commonly used in milk fermentation. By subjecting these bacteria to aerobic respiration instead of traditional anaerobic methods, scientists observed unprecedented growth, enhanced metabolic activity, and improved stress tolerance.

This innovative method allows the starter culture to be refrigerated and remain effective for over four months, a significant improvement over existing methods. The enhanced cellular robustness and reduced lactic acid build-up contribute to higher activity and consistency in fermented milk products.

This advancement is expected to substantially contribute to dairy technology, enabling the development of new fermented dairy products and adding value to milk processing. The research was conducted by faculty from the College of Dairy Science and Technology and the Verghese Kurien Institute of Dairy and Food Technology.