PREPARATION OF LOW FAT PROBIOTIC DAHl

ABSTRACT

Two types of probiotic dahi named; Dahi I inoculated with Lactobacillus case; 19 and mixed dahi culture 167, and Dahi II inoculated with Lactobacillus acidophilus 14, Lactobacillus case; 19 and Lactococcus Jactis ssp biovar diacetyllactis 60 of 1–4% of milk fat were prepared. The pH and titratable acidity were acceptable of all combinations. Dahi of 4 to 2.5% fat exhibited firm body and texture, and well set appearance. The lactococci and lactobacilli counts varied with the fat percentage of dahi. Sensory panellist's score decreased with fat percentage but all the dahi samples with 4–2.5% fat were palatably acceptable.

KEYWORDS

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