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Partial Replacement of Skim Milk with Coconut Milk for Preparation of Dahi

Md Nurul Islam, Akhi Khan
Department of Dairy Science, Bangladesh Agricultural Universit y, Mymensingh - 2202, Bangladesh

A K M Masum
Department of Dairy Science, Bangladesh Agricultural Universit y, Mymensingh - 2202, Bangladesh

Raihan Habib
Department of Dairy Science, Bangladesh Agricultural Universit y, Mymensingh - 2202, Bangladesh

Abstract/ Executive Summary:

Dahi is a highly nutritious fermented dairy product. A number of research works has been done on dahi preparation, but very few works has been reported for preparation of dahi from skim milk replacing with different levels of coconut milk. So, the present study was conducted to measure the feasibility of partial replacement of skim milk with coconut milk in the manufacture of dahi. Five different types of dahi were prepared by replacing 0, 5, 10, 15 and 20% skim milk with coconut milk and the prepared dahi samples were designated as A, B, C, D and E type, respectively. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their qualities. Replacement of skim milk up to 10% with coconut milk increased total organoleptic score but score decreased when level of coconut milk was 15% and 20%. Dahi having 10% of coconut milk was better in terms of smell and taste. Dahi manufactured incorporating 5% coconut milk gave superior results for body and consistency and also for color and texture. Addition of coconut milk increased the total solids (g kg^-1), fat (g kg^-1), ash (g kg^-1) and acidity (%) content but decreased the protein (g kg^-1) and pH content. Dahi containing 5% coconut milk showed better performance with respect to chemical qualities other than control. Total bacterial count was higher in the dahi manufactured by replacement of coconut milk than control. From this study, it could be suggested that dahi might be successfully prepared by replacement of 5% and 10% skim milk with coconut milk.

Keywords: Dairy product, Dahi, Skim milk, Coconut milk

Location: Dairy Technology and Dairy Microbiology Laboratories of the Department of Dairy Science, Bangladesh Agricultural University (BAU), Mymensingh

Start Date: 00-07-2013

End Date: 00-11-2013

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

To investigate the feasibility of partial replacement of skim milk with coconut milk in dahi preparation.

Methodology:

The study was conducted at the Dairy Technology and Dairy Microbiology Laboratories of the Department of Dairy Science, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh during the period from July to November, 2013. Skim milk was separated from the whole milk by using the cream separator machine (Milchzentrifuge 1999) at the Dairy Technology Laboratory of BAU. The coconut (Cocos nucifera) was purchased from local markets of Mymensingh district, and then the edible portion (kernel) of coconut was collected carefully to avoid the waste materials. One cup of coconut was mixed with two cup of boiled water. The coconut was blended with hot water until the mixture was as smooth as possible. The mixture was then poured with the muslin cloth, twists up, and squeezes as much milk as getting from the cloth and was kept in a plastic cup (Saha et al. 2014). Chemical analysis of skim milk and coconut milk was done through AOAC 2003 method. Preparation of different types of dahi, skim milk dahi, and preparation of dahi from skim milk with the replacement of coconut milk using different stander process. After that evaluation of different Types of Dahi samples according to the method described in the "Standard Methods for Examination of Dairy products" American Public health Association (APHA 1998). Data collected from different parameters were analyzed statistically as per Completely Randomized Design (CRD) using the MSTAT - C statistical program. Analysis of variance (ANOVA) test was done to find out the statistical difference among the different treatments. Least significance difference (LSD) test was performed to rank the treatment means (Gomez and Gomez, 1984) .

Source of Information: Fundamental and Applied Agriculture, 2016, 1(1): 12-16, ISSN: 2415-4474

Article Link (Online Journal): http://www.f2ffoundation.org/faa/wp-content/uploads/sites/2/2016/05/FAA-2016-03_Tech-Editor.pdf

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

As per physical evaluation, replacement of skim milk with coconut milk (5% and 10%) improves the organoleptic qualities of dahi compared to skim milk dahi . According to chemical and microbial parameters, dahi prepared from skim milk with 5% and 10% replacement of skim milk with coconut milk gave better results. Therefore, it could be concluded that good quality dahi could be prepared successfully by partial replacement of skimmed milk with coconut milk and the level should be 5 to 10% of original volume of milk.

Knowledge Management: Journal