Casein precipitated from market milk was completely hydrolyzed (>10% DH) using trypsin at Enzyme: Substrate (1:25) ratio and the CPP was isolated by aggregation with 1% CaCl2 in 50% ethanol. The influence of CPP on performance of lactic cultures in milk was evaluated by estimation of development of acidity and total viable count during incubation of cultured milk. The CPP influenced the development of acidity to great extent in all the fermented milks. The increase in acidity due to added CPP was more in slow growing cultures like L.acidophilus, Bifido.bifidum and S.thermophilus rather than fast growing cultures like L.bulgaricus. The incubation period for development of acceptable level of 1% acidity was reduced by 6.5 hrs in the case of L.acidophilus and 5 hrs for S.thermophilus and Bifido.bifidum however, the CPP did not influence the incubation period in case of L.bulgaricus cultured milk. Addition of CPP increased the total viable count during the fermentation of milk by all the lactic cultures. The influence of CPP is highly significant in the case of L.acidophilus compare to other cultures; this may be of great importance in probiotic industry.

Keyword:Casein, milk, fermentation, S.thermophilus

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