STANDARDIZING CONDITIONS FOR PILOT SCALE PRODUCTION AND STORAGE OF BUFFALO SKIM MILK DAHI USING STREPTOCOCCUS THERMOPHILUS: SOME CHEMICAL ASPECTS
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Date
1990
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Publisher
AAU, Anand
Abstract
This investigation was planned and carried out to elucidate the effects of level of total solids of buffalo skim milk and inoculation with three specific strains of Streptococcus thermophilus on some of the quality attributes of dahi. The total solid content of buffalo skim milk was adjusted to 10.0 (T1), 12.5 (T2) and 15.0 (T3) per cent using condensed buffalo skim milk and inoculated with D3(C1), MD2 (C2) and MD8 (C3) strains of Streptococcus thermophilus. Incubation was done at 40 ± 1°C till the desired acidity of 0.75 (% lactic acid) was obtained. Samples were then stored at 5 t o 7°C for about 12 h after which the samples were considered to be at 0 h of storage (fresh product). To study the physico-chemical and organoleptic changes taking place and also to study the shelf - life of the dahi under room temperature, the samples were stored at 37 ± 1°C and analysed at the interval of Oh, 12h, 24h and 48h. Similarly for study under refrigerated condition samples were stored at 5 t o 7°C and analysed at the interval of Od, 6d, 12d and 18d of storage.
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Keywords
DAIRY CHEMISTRY, DAIRYING, STANDARDIZATION