Effects of different approaches on the quality of dahi

The present research work was undertaken to increase the consistency of dahi or yoghurt on its quality using volume reduction, commercial starch powder and potato mash. In this experiment, five different types of dahi samples were prepared and designated as A (30% volume reduction), B (990 ml milk + 1% CSP), C (980 ml milk+2% CSP), D (970 ml milk + 3% CSP) and E (950 ml milk + 5% potato mash). Quality of dahi was also monitored by using physical, chemical and microbiological tests. From the results of physical study (smell and taste, body and consistency, and colour and texture), it was found that the differences of total score among A, B, C, D and E dahi samples were statistically significant. The mean values of acidity, fat, protein, ash, total Solids, water and p contents for A, B, C, D and E types of dahi were significantly different (p<0.01). No significant differences were observed for coliform count but significant difference was observed in total viable count. It is suggested that 2% commercial starch powder dahi could be used successfully to prepare dahi nearly similar to the quality of plain dahi.