Preparation of dahi from cow and buffalo skim milk with addition of mango (Mangifera indica) juice

Md Harun Ur Rashid,Md Rezwanul Habib,Mohammad Shohel Rana Siddiki,Sawpna Rani Biswas,Sumya Kibria

doi:10.3329/ajmbr.v3i2.33568

Abstract

The aim of this research was evaluation of dahi prepared from cow and buffalo skim milk addition of mango juice. Four types of dahi were prepared from cows and buffalos skim milk which designated by A (cows skim milk), B (cows skim milk with 10% mango juice), C (buffalos skim milk) and D (buffalos skim milk with 10% mango juice). The quality of prepared dahi was measured by organoleptic, chemical and microbiological test. Smell and taste, body and consistency, colour and texture score of dahi improved due to adding mango juice to compare with their control group. The overall acceptability score of B and D sample were 85.67±1.53 and 81.67±4.04 which higher than both control group. From chemical analysis, it was found higher total solids in 10% mango juice containing B (202.0±0.20 g/kg) and D (196.0±0.49 g/kg) dahi samples than both control groups. Again, lower fat and protein contents found in 10% mango juice containing B and D dahi samples. Total viable count was found significantly higher in both 10% mango juice containing B and D dahi samples than both control groups. In conclusion, that addition of mango juice with cows skim milk dahi or buffalo skim milk dahi were both better in terms of organoleptic and chemical qualities more acceptable than plain skim milk dahi.Asian J. Med. Biol. Res. June 2017, 3(2): 191-197

Highlights

Dahi or yoghurt is a food obtained by controlled fermentation of milk by a mixed culture of lactic acid bacteria selected to produce a flavour and typical aroma (Schmidt, 1992)
All experimental materials were completely homogenous and for this reason data were analyzed by using one-way analysis of variance test in Completely Randomized Design (CRD) using the SPSS statistical program
Organoleptic qualities of cows skim milk dahi prepared by mango juice Smell and taste score of A & B type dahi samples were 42.00 ±2.00 and 44.00± 1.73, respectively (Table 2) which are higher than control group dahi

Summary

Introduction

Dahi or yoghurt is a food obtained by controlled fermentation of milk by a mixed culture of lactic acid bacteria selected to produce a flavour and typical aroma (Schmidt, 1992). The milk sugar (lactose) is fermented to lactic acid and it causes the characteristic curd to form dahi. According to Bystron and Molenda (2004) fermentation ensures increased shelf life and microbial safety and makes food more digestible. Skim milk fruit dahi can be prepared by adding different type of fruits to skim milk. The objectives of the study were to prepare acceptable quality dahi from cow and buffalo skim milk using mango juice and monitoring the physical, chemical and microbiological quality of dahi prepared from skim milk adding mango juice

Objectives

Results

Conclusion