Research was\r\nundergone to identify the starter cultures and incubation temperatures,\r\nwhich can maintain desirable pH and in turn increase the shelf life without\r\ncompromising with the standard curd quality. Significant (p<0.01)\r\ndifference between the control and treatment samples was observed. The cow curd\r\nsamples prepared with starter culture combination of Lactococcus lactis subsp.\r\nlactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis\r\nsubsp. Lactis biovar diacetylactis showed desirable pH during storage than other curd samples incubated at 37 °C and 40 °C.\r\nOn storage at 5.00±0.5 °C, the pH of the Lactococcus lactis subsp.\r\nlactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis\r\nsubsp. lactis biovar diacetylactis combined cultures curd sample\r\nincubated at 37 °C was higher compared to Lactococcus lactis subsp.\r\nlactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis\r\nsubsp. Lactis biovar diacetylactis combined cultures incubated at 40\r\n°C. Compared to other lactic starter cultures The cow curd samples prepared\r\nwith starter culture combination of Lactococcus lactis subsp. lactis,\r\nLactococcus lactis subsp. cremoris and Lactococcus lactis subsp.\r\nLactis biovar diacetylactis showed desirable pH during storage than other curd samples incubated at 37 °C and 40 °C.