Process standardization of whey-soya milk dahi
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Date
2010
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Publisher
CCSHAU
Abstract
The present investigation was undertaken to use whey in the production of nutritious whey-soymilk
dahi. Nuetralized (pH 7.0±0.2) whey was used to extract whey-soya milk from cleaned, dryed, dehulled,
steamed soybean by using soya milk extraction plant. Whey-soya milk was extracted having whey: soya
ratio of 5:1. It was further diluted with whey to get different whey: soya ratio i.e. 9:1, 8:1, 7:1 and 6:1. To
set dahi, these ratios of whey-soya milk were fortified with skim milk powder to the tune of 16, 18 and 20
percent total solids. Dahi was prepared by inoculating all the whey: soya ratios of milk with vita brand of
dahi and result revealed that whey-soya milk having whey: soya ratio 5:1 with 20 percent total solids was
found most appropriate for preparation of dahi on the basis of time taken for firmly setting of dahi (5 hrs)
and organoleptic evaluation scores (7.7 on 9 point hedonic scale). Whey-soya milk dahi organoleptically
was found to be at par with milk dahi (control). Whey-soya milk dahi and milk dahi samples were stored at
refrigeration temperature and evaluated for changes in physic-chemical and sensory parameters at an
interval of two days up to 10 days. It was concluded from the results, whey-soya milk dahi and milk dahi
could be stored up to 10 days with good organoleptic quality.
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Keywords
Fermentation, Bacteria, Maize, Yeasts, Acidity, Irrigation, Productivity, Fermented foods, Cereals, Beverages