Dahi (Curd) Preparation from Milk with Different Levels of Carrot (Dacus carota) Juice

Dahi is one of the oldest fermented milk products and is the most popular one in the Indian subcontinent. This product is known by different names in different countries of the world. In European countries, it is known as yogurt in the Middle Eastern countries the product has different names such as ‘leben’ in Egypt, ‘Albany’ in Syria and ‘Dahi’ in the Indian subcontinent. About 7% of the total milk production in India and 4% of the total production of Pakistan and Bangladesh is converted to Dahi for consumption [1]. Many people of Bangladesh lead their livelihood by rearing cattle [2]. Milking cow is an important asset for farmers for earning money by selling milk and milk products which helps to reduce their poverty [3-5]. The dairy farmers of riverine island (char) areas are dependent on their milking cows [6,7]. In the developing countries of Asia and Africa, yogurt is more likely to be produced as naturally soured milk and to be consumed by the adult more than fresh whole milk. It is generally considered as a safer product and its unique flavor carrot to so many that considerations are being given by nutritionists to incorporate inexpensive sources of nutrients. Different types of Dahi such as sweet Dahi, sour Dahi and flavored Dahi are found in the market. Sweet Dahi is generally prepared from a mixed culture of S. lactis, S. thermaphilus and S. citrophilus and sugar is usually added@8-12% volume of milk. The fermented products have therapeutic properties and high nutritive value. Flavoured Dahi is made by the addition of synthetic flavor or natural fruit juice (Table 1). Table 1: Composition of natural Yogurt.