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

Evaluation of the Self-life of Dahi (yoghurt) at Different Temperature Depending on Its Consistency Quality

A. Nahar
Department of Livestock services, District Artificial Insemination Center, Barisal

N. Nahar
Bangladesh Livestock Research Institute (BLRI), Savar, Dhaka. Bangladesh

N. Akter
Bangladesh Milk Producer Co-operative Union Limited (BMPCUL). Dhaka

M. Al-Amin
Department of Livestock services, District Artificial Insemination Center, Barisal

Abstract/ Executive Summary:

The present research work was undertaken to evaluate the self life of dahi at room and refrigerated temperature by increasing its consistency quality using volume reduction, commercial starch powder and potato mash. In this experiment, five different types of dahi samples were prepared and designated as A (30% volume reduction), B (990 ml milk + 1% CSP), C (980 ml milk+2% CSP), D (970 ml milk + 3% CSP) and E (950 ml milk + 5% potato mash). Prepared dahi samples were stored at room and refrigeration temperatures. At room temperature, A type dahi was suitable for consumption up to 36 hours, B, C and D type dahi suitable within the range of 24-36 hours and E type dahi was suitable for 24 hours. On the other hand, at refrigeration temperature, A type of dahi was suitable for consumption up to 14 days, E type was suitable for 11 days, and B, C and D types of dahi were suitable for 12 days. Finally, it is concluded that 2% commercial starch powder dahi (C type) could be used successfully, which would produce dahi nearly similar to the quality of plain dahi and economically benefited.

Keywords: Shelf-life, Dahi, Temperature and Consistency

Location: Dairy Chemistry & Technology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

Start Date: 00-08-2008

End Date: 00-10-2008

Program Area: Postharvest and Agro-processing

Commodity: Yogurt

Objectives:

1. To study the shelf life of prepared dahi at room and refrigerated temperature, and 2. To evaluate different levels of starch powder, potato mash and volume reduction on the consistency of dahi and recommend appropriate levels of starch powder.

Methodology:

Whole milk was collected from Bangladesh Agricultural University Dairy Farm. The experiment was carried out at the Dairy Chemistry & Technology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, during the period of August to October, 2008. Chemical analysis was done at the Dairy Technology & Microbiology Laboratory, the aquaculture Laboratory and the Central Laboratory of Bangladesh Agricultural University, Mymensingh. Before preparation of plain dahi, dahi with starch without volume reduction and dahi with potato mash, initial quality of milk was measured by conducting several tests follows as Specific Gravity, pH, Acidity (%), Fat content (%), Protein content (%), Ash (%), total Solids (TS) content (%) and Water (%). Specific gravity test was performed by using Quevence lactometer. pH was measured with the help of a pH meter (The pH ep Family, Hanna Instruments, made in Mauritius). Acidity was determined by titration with N/10 sodium hydroxide solution. Fat percentage was determined by Babcock method. Protein was determined by Kjeldahl method. Ash was determined by burning with muffle furnace. Total solids content and Water of the milk samples were determined by oven drying method according to Association of Official Agricultural chemists. There are five types of dahi were prepared using volume reduction, add different combination of starch and potato mash with milk. Five types of dahi were designated as follows: A = 30% volume reduction, B = 990 ml milk + 1% commercial starch powder, C = 980 ml milk + 2% commercial starch powder, D = 970 ml milk + 3% commercial starch powder, and E= 950 ml milk + 5% Potato mash.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 3, Issue: 2, Page: 897-908, November-December, 2009

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It is concluded that 2% commercial starch powder dahi (C type) could be used successfully, which would produce dahi nearly similar to the quality of plain dahi and economically benefited.

Knowledge Management: Journal