Metagenomic study of homemade and commercially available cow milk curd samples from district Malda, West Bengal, India
This study investigates the microbial communities associated with cow milk curd using metagenomic approaches. The aim is to characterize the diversity, composition, and functional potential of bacteria present in milk and during its transformation into curd. The study will provide insights into microbial succession, fermentation-associated microorganisms, and the biological processes that influence the characteristics of fermented dairy products. The generated metagenomic data will contribute to a better understanding of dairy-associated microbial ecosystems and may support future research on food fermentation, dairy quality, and beneficial microorganisms.