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Current IssueEditorial BoardOnline First ArticlesArchive

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volume 37 issue 2 (june 2022) : 183-186,   Doi: 10.18805/BKAP364

​Shelf Stability of Optimized Dahi Prepared using Functionally Active Lactic Cultures

P
P. Rajasekhar
R
R. Prabha
B
B. Ramachandra
1Department of Dairy Microbiology, Dairy Science College, Karnataka Veterinary Animal Fisheries Sciences University, Hebbal, Bangalore-560 024, Karnataka, India.

  • Submitted01-09-2021|

  • Accepted22-03-2022|

  • First Online 22-06-2022|

  • doi 10.18805/BKAP364

Cite article:- Rajasekhar P., Prabha R., Ramachandra B. (2022). ​Shelf Stability of Optimized Dahi Prepared using Functionally Active Lactic Cultures. Bhartiya Krishi Anusandhan Patrika. 37(2): 183-186. doi: 10.18805/BKAP364.

ABSTRACT

Background: Subjecting the optimized dahi prepared using functionally active lactic cultures.
Methods: During the period from 2012 to 2013, the wild strains of lactic isolates such as L. lactis ssp. lactis LC14 producing lactic acid; diacetyl and slime producing L. mesenteroides ssp. mesenteroides Leu8, probiotic nature (acid and bile tolerant) of S. thermophilus ST3 and only bile resistant L. delbrueckeii ssp. bulgaricus Lb32 were selected as they set the milk in 18 hours with good DMC and reasonable LA% for dahi preparation.
Result: The above mentioned LAB were combined for dahi preparation at 1% inoculum of each of 0.25% showed titratable acidity of 0.63 and DMC of 8.32 with 1 ppm of diacetyl; 180 ppm of exopolysaccharide or slime with sensory score of 7.6. The optimized dahi can be called as probiotic dahi due to addition of probiotic culture S.thermophilus ST3 along with other cultures. Upto 5 days and 11 days dahi could be stored at room temperature (24°C) and refrigeration temperature (7°C) was in good condition with acceptable quality respectively.

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Bhartiya Krishi Anusandhan Patrika
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