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Manufacture of Dahi from Skim Milk Adding Mango Juice

MA Kabir
Scientific Officer
Biotechnology Division Bangladesh Livestock Research Institute, Savar, Dhaka

FH Miraz
Scientific Officer
Biotechnology Division Bangladesh Livestock Research Institute, Savar, Dhaka

MF Afroz
Scientific Officer
Biotechnology Division Bangladesh Livestock Research Institute, Savar, Dhaka

MN Hassan
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

MH Rashid
Professor
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

The aim of this research was to prepare and evaluate the quality of dahi using skim milk fortified with 5, 10 and 15 percent of mango juice. The quality of prepared dahi was measured by organolaptic, chemical and microbiological tests. Significant difference was observed within the smell and taste score (p<0.05), the body and consistency score (p<0.01) and color and texture (p<0.05) of different types of dahi. Fat, ash and total solids content differed significantly (p<0.05) among the different types of dahi with mango juice but protein content and pH values did not differ significantly (p>0.05) among the different types of dahi with mango juice. There was no significant difference (p>0.05) in case of total viable organisms count but significant difference (p<0.05) was found in case of Coliform count among the different types of dahi with mango juice. From this study it was suggested that dahi could be prepared successfully by adding different proportion of mango juice with skim milk and 10% mango juice addition showed better result.

Keywords: Dahi, Mango juice, Skim milk

Location: Dairy Science laboratory, Dairy Deprtment of BAU

Start Date: 01-07-2012

End Date: 31-10-2012

Program Area: Postharvest and Agro-processing

Commodity: Yogurt

Objectives:

To prepare and evaluate the quality of dahi using skim milk fortified with 5, 10 and 15 percent of mango juice.

Methodology:

The experiment was conducted in the laboratory of the Department of Dairy Science in collaboration with Department of Food Technology and Rural Industries, Bangladesh Agricultural University(BAU), Mymensingh, during the period from 01 July to 31 October, 2012. Fresh whole milk was collected from Dairy farm of BAU, Mymensingh. The collected whole milk was skimmed by an electric cream separator. Fruits, sugar and starter culture collected from local market. Ripened mangoes (Mangifera indica) were washed with clean water and skin was separated with the help of knife aseptically. The seeds were removed and mango pulps were blended. After blending, the juice was filtered with clean cloth (hot water washed). These were kept in plastic containers and stored at freezing temperature (-20°C) until preparation of dahi. Skim milk was heated to reduce about one-fourth of its original volume and sugar was added at the rate of 12% during boiling. During heating, milk was stirred continuously with the help of a stirrer. After desired heating, milk pan was taken out from the heater and allowed to cool. When the temperature was about 40°C, then milk was divided into four equal portions namely A, B, C and D and different types of dahi was prepared from each portion. Sample A was maintained as control group. The mango juice which was previously prepared was incorporated into dahi at 5, 10 and 15% level. Milk was inoculated with desirable proportion of starter culture (2%) which was collected from local market. The plastic cups were pre-washed with boiled water before using. The samples were incubated at 42°C until the complete coagulation of dahi (7-8 hrs). The dahi samples were stored at about 4°C at refrigeration until judging. After complete curd formation, the samples were judged separately by a team of experienced judges for organoleptic parameters including smell and taste, body and consistency, color and texture and data were analysed statistically. Total solids (TS) and ash content of the different type of milk and juice samples were determined. Fat percent was determined by Babcock method. Crude protein was determined by Kjeldahl (Ranganna 1979) procedure. pH was measured with the help of a pH meter (HANNA instruments, HI 8424, microcomputer pH meter). Acidity was determined by titration with 0.1 N NaOH solutions. Prepared dahi samples were examined for total viable count and total coliform count. For total viable count of bacteria, colony count method was used according to laboratory methods in Food Microbiology. The total number of viable bacteria per gram of dahi was obtained by multiplying the number of colony forming units (CFU) on the plate with respective dilution factor and then was converted into logarithmic form. Total coliform (MPN g-1) was counted by most probable number (MPN) method. Analysis was performed by employing statistical package for social science (SPSS version 17.0) software and Completely Randomized Design for the statistical analysis of this study. To compare mean values between groups t-test was done as a test of significance

Source of Information: Bang. J. Anim. Sci. 2014. 43 (2): 128-131

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Therefore, it could be recommended that addition of 10% mango juice with skim milk might be used to prepare high quality mango fruit flavored dahi. So, the manufacturers and the consumers might welcome to incorporation of mango juice in the manufacture of dahi from skim milk.

Knowledge Management: Journal