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Abstract
The present research work was undertaken to increase the consistency of dahi or yoghurt on its quality using volume
reduction, commercial starch powder and potato mash. In this experiment, five different types of dahi samples were
prepared and designated as A (30% volume reduction), B (990 ml milk + 1% CSP), C (980 ml milk+2% CSP), D (970
ml milk + 3% CSP) and E (950 ml milk + 5% potato mash). Quality of dahi was also monitored by using physical,
chemical and microbiological tests. From the results of physical study (smell and taste, body and consistency, and
colour and texture), it was found that the differences of total score among A, B, C, D and E dahi samples were
statistically significant. The mean values of acidity, fat, protein, ash, total Solids, water and pH contents for A, B, C, D
and E types of dahi were significantly different (p<0.01). No significant differences were observed for coliform count
but significant difference was observed in total viable count. It is suggested that 2% commercial starch powder dahi
could be used successfully to prepare dahi nearly similar to the quality of plain dahi.