Effect of Different Levels of Vegetable Oil for the Manufacture of Dahi from Skim Milk

M M Munzur,M R Islam,S Akhter,M N Islam

doi:10.5713/ajas.2004.1019

Abstract

The experiment was conducted to investigate the feasibility of using vegetable oil and non-fat dry milk (powdered milk) with skim milk for the preparation of dahi. In this experiment, six different types of dahi were prepared from whole milk, skim milk and admixture of non-fat dry milk with different levels of vegetable oil. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their quality. It was observed that the addition of non-fat dry milk and vegetable oil with skim milk improve the physical qualities (smell and taste, body and consistency, color and texture) of prepared dahi samples. Addition of non-fat dry milk and vegetable oil also improve the total solids, fat and protein content of dahi samples. It is concluded that the addition of vegetable oil at a rate of 4 to 6% together with 5% non-fat dry milk gave the best result.

Highlights

Dahi is a yogur-like fermented milk product (FAO, 1990) widely consumed all over India and the neighboring countries including the Himalayan region either plain, sugared or salted
Smell and taste score of dahi prepared by skim milk decreased slightly compared to the dahi prepared by whole milk
This score decreased further in dahi C. This suggests that the addition of powdered milk to skim milk unlikely to improve smell and taste of dahi

Summary

Introduction

Dahi is a yogur-like fermented milk product (FAO, 1990) widely consumed all over India and the neighboring countries including the Himalayan region either plain, sugared or salted. Dahi and yogurt are more or less similar cultured and fermented dairy products, there are some differences between them. Yogurt is prepared by using the starter organism containing the thermophilic lactic acid streptococci and thermophilic lactobacilli in equal proportions whereas dahi is prepared by using mixed culture of Streptococcus lactis, S. thermophillus, S. citrophilus, Lactobacillus bulgaricus, and L. plantarum etc. Its demand is increasing day by day for its multipurpose health benefits such as improves intestinal health, which preventing constipation, diarrhoea and dysentry and prevent gastrointestinal infections. It is effective in lowering blood cholesterol, reduces coronary heart disease, breast and ovarian cancer. Immunity level increased by dahi consumption (Kaic and Antonic, 1996)

Methods

Results

Conclusion