Studies on standardization the process for dahi preparation by using the proper proportion of milk and wheatgrass extract

Abstract

The study was planned to prepared dahi by optimizing the proportion of milk and wheatgrass extract, stage of addition of wheatgrass extract during dahi preparation, incubation time and culture rate for setting dahi. The incubation period of dahi with 1 percent and 2 percent culture rate requires time were 11.20, 10.20, 10.05, 9.50, 10.90, 10.40, 9.90 hrs and 10.00, 9.30, 9.00, 8.65, 9.07, 9.10, 8.90 hrs for treatments T1, T2, T3, T4, T5, T6, and T7, respectively. The wheatgrass extract was added in buffalo milk at different stages viz. before incubation, during incubation and after incubation. The parameters considered for the optimization stage of wheat grass addition were time of setting dahi. By comparing time required for incubation of dahi with 1 percent and 2 percent culture, addition of 2 percent culture were found less incubation period for each treatment by i.e. 1.20, 0.90, 1.05, 0.85, 1.83, 1.30 and 1.00 hrs for T1, T2, T3, T4, T5, T6, and T7 respectively. It was observed use of wheat grass extract reduce the incubation period as compared to control dahi. Same trend but less effect was observed for one percent culture was used. Therefore, two percent culture rate and nine hours incubation period was found most suitable for the preparation of dahi form buffalo milk mixed with wheat grass extract. The stage of wheat grass extract addition was found suitable after 4 hrs of incubation period.