Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Dahi Manufacturing from Reconstituted Skim Milk Partially Replaced by Coconut Milk

S R Saha
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M N Islam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

A L Shekh
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M S R Siddiki
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

The present study was conducted to investigate the feasibility of using coconut milk by replacing reconstituted skim milk for Dahi manufacturing. Reconstituted skimmed milk was replaced by 0, 10, 20, and 30% coconut milk to produce Dahi designated as A, B, C and D. All the samples were analyzed for organoleptic, chemical and microbiological qualities. According to organoleptic test, the overall highest score was observed in sample B (84.37±1.64) and the lowest score was found in sample D (75.0±1.41). In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while moisture and protein content were significantly decreased in Dahi samples. Acidity and pH of all the treatments were significantly influenced and ranged from 0.65 to 0.73% and 4.21 to 4.57, respectively. Ash content of all samples was not significantly increased. Total viable count of reconstituted Dahi samples (B, C and D) was significantly increased. It could be concluded that 10 and 20 % replacement of reconstituted skim milk with coconut milk for the manufacture of Dahi was acceptable and reduced the production cost, but 10% replacement was better in compare to others, according to organoleptic, chemical and microbiological analysis.

Keywords: Reconstituted, Skim milk, Coconut milk, Organoleptic.

Location: Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date: 00-10-2013

End Date: 00-11-2013

Program Area: Postharvest and Agro-processing

Commodity: Curd

Objectives:

To observe the feasibility of using of skim milk powder and coconut milk in the production of Dahi and also cost effective.

Methodology:

The experiment was conducted at the Dairy Chemistry and Technology and Dairy Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh during the period from October to November 2013. Coconuts were purchased from the local market. The edible portion (cellular endosperm) of coconut was shredded carefully to avoid the waste material. Two cups of warm water (250ml) for every cup of coconut were used to prepare coconut milk. The coconut and water were blended with high pressure until the mixture was as smooth as possible. When the blending was completed then the coconut milk was filtered by a clean muslin cloth (hot water washed) and kept it in a beaker. For the preparation of different types of Dahi, either reconstituted skimmed milk or reconstituted skim milk samples partially replaced by 10, 20 and 30% of coconut milk were taken in a pan and were heated in boiling temperature to reduce it’s volume up to 20-25%. During the time of boiling about 12% sugar was added with each milk sample. At the time of boiling the milk samples were stirred thoroughly by using stirrer and then the milk pans were removed from the heater and allowed to cool down and when the temperature was reached at about 42°C, then the mixed starter culture was added with each sample at the rate of 2%. Annatto seeds were used as coloring agent. Then the warm milk of 42°C was poured into several pre-washed plastic cups after the inoculation and then the Dahi sample were transferred into incubator for coagulation. After 4 hours when the coagulation was completed, then the Dahi samples were taken out from the incubator and the samples were transferred into refrigerator. The refrigerator temperature was 5°C. Chemical analysis (fat, acidity, pH, protein, moisture, carbohydrate, ash) of coconut milk, and reconstituted skim milk samples were performed before the preparation of Dahi to determine the initial quality. Dahi samples were analyzed chemically for parameters mentioned above. Quevenne lactometer (Kimble Glass Co., USA) was used for the determination of specific gravity of the milk samples (Aggarwala and Sharma, 1961). Total solids and moisture content of the milk samples were estimated by oven (Vulcan A-550 Furnace, USA) drying method (1050 To determine the total bacterial count of Dahi samples, standard plate count (spc) were performed according to the procedure described in “Standard Methods for Examination of Dairy Products” (American Public Health Association, 1998). Coliform count of the Dahi samples were also performed according to the method as described in the “Standard Methods for Examination of Dairy Products” (APHA 1998). C for 24 hours) (AOAC 2003). Babcock method was used for the determination of fat content of reconstituted skimmed milk (Aggarwala and Sharma 1961). The fat content of coconut milk was determined by using ether extract method. Kjeldahl procedure was used for the determination of crude protein. Acidity of milk samples were determined by titration with 0.1 N NaOH. Data which were collected from this experiment were subjected to statistical analysis to make difference between treatments. Analysis of variance (ANOVA) was performed to observe the statistical difference between the treatments. All experimental materials were completely homogenous in this experiment. For this reason collected data of this experiment were analyzed by using one way analysis of variance test (CRD) with SPSS statistical package. In case of significant differences least significant difference (LSD) was performed to observe the significant differences within treatment means.

Source of Information: Bang. J. Anim. Sci. 2014. Vol. 43 No.-3: 218-223, ISSN 0003-3588

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

On the basis of organoleptic, chemical and microbiological tests it was concluded that ‘B’ and ‘C’ type Dahi were better than others. From the overall result, it can be stated that score of `B' and `C' types’ Dahi are also within acceptable range which appears that replacement of reconstituted skimmed milk with coconut milk at the rate of 10% and 20% may be used. Replacement of reconstituted skimmed milk with coconut milk not only enriches the nutritive value of Dahi, but also it makes the product cheaper in comparison with reconstituted skimmed milk Dahi. If these types of Dahi are introduced in commercial sector, the production cost may be reduced and demand load on whole milk Dahi would be reduced.

Knowledge Management: Journal