Modelling of acidification kinetics and textural properties in dahi (Indian yogurt) made from buffalo milk using response surface methodology

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The simultaneous effects of fermentation temperature (20.8–29.2C), total solids (TS) level (13–16% w/v) and total inoculum level (1–4% v/v) on the acidification process in buffalo milk fermented with dahi culture were explored by means of response surface methodology. The changes in lactose content and lactic acid in buffalo milk (14.5% TS) inoculated with 2.5% culture were investigated during fermentation at 27.5C. The utilization of lactose followed first order kinetics during dahi fermentation. The syneresis increased with increase in fermentation temperatures. A firmer gel was achieved with a medium acidification rate in the range of fermentation temperatures from 27C to 29.2C, medium TS of 14.5–15%, and at a total inoculum level of 2.5%.