Abstract
The research was conducted to determine the approximate fat in milk for good quality dahi production and to inform dahi manufacturers about the acceptable level of milk fat to be used and also their economic benefit. Quality assessment tests were conducted on four different types of dahi prepared by adding different percentage of milk fat such as 3.5% (A), 4.0% (B), 4.5% (C) and 5.0% (D) respectively. All the samples were analyzed for organoleptic, chemical and microbiological qualities. The scores for smell and taste, body and texture, color and appearance, and total scores for four types of dahi samples showed significant differences at various levels (p<0.01 to p<0.05). It was found that scores for all the organoleptic parameters of sample C were the highest among the samples, whereas sample A obtained the lowest scores. Smell and taste, body and texture, total score, TS content, water content, fat content and coliform count were differed significantly (P<0.01). Color and appearance, protein content and % acidity also showed significant differences (P<0.05), though CHO content, ash content and pH value showed insignificant differences. It could be concluded that sample C (containing 4.5% milk fat) was the best in terms of physical, chemical and microbiological qualities.Asian J. Med. Biol. Res. June 2016, 2(2): 253-258
Highlights
Milk is an ideal and nature’s almost perfect food
Data were statistically analyzed by using Analysis of variance (ANOVA) was carried out for means obtained for different parameters by Completely Randomized Design (CRD) with SPSS statistical package
Initial quality of fresh milk Adulteration of milk by adding water decreases its specific gravity. In this experiment the average specific gravity of milk samples was within the normal range, which indicates that the quality of milk collected from BAU Dairy Farm was not adulterated and the initial quality of milk was acceptable
Summary
Milk is an ideal and nature’s almost perfect food. Together with milk, fermented milk products are occupying a greater portion of daily food menu of a modern civilized nation, certainly due to their great food values and palatability. Dahi is the popular and oldest fermented milk product for human being. It is generally considered as a safer product and its unique flavor appeals to so many that consideration is being given by nutritionists to incorporate inexpensive sources of nutrients to make it an almost complete food. It is a coagulated milk product produced by the activities of bacteria most common of which are Streptococcus thermophilus, Streptococcus lactis, Lactobacillus bulgaricus and Lactobacillus acidophilus. A portion of the acid combines with the calcium of casein to form calcium lactate, setting free the casein and coagulating it when its iso-electic point (pH 4.7) is reached (Rangappa and Achaya, 1971)
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