The aim of this study was to evaluate the lipolytic characteristics of curd in industrial and home production it is the presence and chemical state of milk fat that impart characteristic physical chemical and sensory properties to most of the dairy products. Flavor enhancement that occur are due to proteolysis, lipolysis and glycolysis. It is well known that curd cannot be kept for long at ordinary conditions. Therefore different methods are applied to restrict the growth of undesirable microorganisms. One of the valuable properties of starter culture is their ability to inhibit growth of undesirable microorganisms... It is necessary to identify the cultures Lysis of lactic acid bacteria plays a crucial role in dairy fermentation and ensures the involvement of the intracellular starter enzymes, particularly fatty acids, in the gradual process of curd flavour formation. A direct correlation exists between the stability of cell walls and accumulation of bitter flavour in cow curd and buffalo curd. In Industrial and home production it is the presence and chemical state of milk fat that impart characteristic physical chemical and sensory properties to most of the dairy products. Lower lipolytic activity was observed in the curd samples prepared using Lactococcus lactis subsp. lactis biovar diacetylactis. The highest lipolysis was observed in the curd samples prepared using Lactococcus lactis subsp. cremoris. On storage of curd samples at refrigeration temperature 5.00 ± 0.5ºC the free fatty acid contents were high in the B1Lc curd sample. It was found that the free fatty acid contents was low in C2Ld curd samples.