Sensory Quality of Bifido-Lal Dahi as Affected by Various Parameters

Abstract

A new product, Bifido-Lal Dalhi was prepared from cow milk containing 3.5% fat and 8.5% SNF using standard method of Lal Dahi with slight modification various levels of starter culture, sugar, caramel colour, concentration of milk, incubation temperatures and storage periods were used. The products so prepared were evaluated on the basis of their flavour, body & texture, colour & appearance, sweetness, sourness and overall suitability on 9 point hedonic scale (Amerine et al. 1965). Maximum flavour score (8.8) was recorded in case of control (A₃D₁) containing 12% sugar (B₂) at 30⁰C as incubation temperature (C₁), when fresh (E₀) followed by score 8.6 in case of same group in Bifido-Lal-Dahi (D₂). Both were closed as excellent. body and texture score was recorded to be maximum (8.613) in case of Bifido-Lal Dahi in use of A₃B₂C₁D₂E₀ when fresh and found to be excellent. Colour and appearances were excellent (>8 scores) up to 3^rd day, very good at 6^th day (score >7) and either good or fair at 12^th day at both incubation temperatures (30⁰C and 37⁰C). sweetness and sourness scores revealed that both were also excellent up to 3^rd day, very good at 6^th day and either good or fair at 12^th day in case of 1/4^th milk concentration, containing 12% sugar in case of control (D₁), B. bifidum + L. lactis sub spp. lactis (D₂) and B. bifidum + Lb. acidophilus (D₃) at 30⁰C as well as 37⁰C. As regard to overall suitability of Bifido-Lal Dahi, it was observed from scores that B. bifidum + L. lactis sub spp. lactis (D₂) culture with 30⁰C incubation temperature (C₁) was found to be suitable in case of 1/4^th milk concentration (A₃) with 12% sugar (B₂) and the product was overall excellent up to 3^rd day, very good at 6^th day and good at 12^th day of storage.