Prasad, VSreeja RamachandranKAU2020-02-242020-02-241992http://krishikosh.egranth.ac.in/handle/1/5810143484PGAn experiment was conducted to find out the effect of preservatives such as nism and potassium sorbate on the keeping quality of dahi. An attempt was also made to study the quality of dahi produced under household conditions with a special emphasis on the maintenance of starter. An exhaustive review of literature has been presented on the use of various preservatives m dahi, keeping quality and other related aspects. The methods of analysis of s8rae important components of dahi has been detailed. Dahi was prepared under laboratory conditions (Method I) and under household conditions (Method II). Both were divided into four parts and applied four treatments namely (1) Treatment A - with 1000 IU n i s m / i W g curd (2) Treatment B - with 10 ml of nisin producing organism capable of producing 1000 IU of nism/100 g curd (3) Treatment C with 0.2 per cent potassium sorbate^4) Treatment D - Dahi stored as such without any treatments. All treatments were compared with dahi at 0 hour (control). The dahi after treatments A, B, C and D from methods and were mixed well and transferred to 100 ml cups and stored at room temperature. Samples from each treatment were subjected to chemical, microbiological and organoleptic evaluation on the 2nd, 3rd, 4th, 7th , 10th and 21st day of storage for acidity, pH, lipolysis, proteolysis, diacetyl, total lactic count, coliform count and yeast and mould count.ennullThesis