Studies on the quality of Misti Dahi collected from Kolkata and its suburbs

Abstract

The storage studies on the misti dahi samples have shown that there is a sharp increase in the titratable acidity during storage at 302 0C while the rate of increase of titratable acidity of misti dahi samples during storage at 52 0C was rather slow. During storage at 302 0C the maximum increase in acidity was noticed after 24 hrs of storage while increase in acidity during storage at 52 0C was always steady. Yeast and mould in the products increased progressively during storage. A sharp increase in the yeast and mould population is noticeable during storage at 302 0C while increase is relatively gradual during storage at 52 0C. The rates of destruction of coliform organisms were higher at room temperature (302 0C) than at refrigeration temperature (52 0C). The overall relatively poor results obtained for all the samples in relation to their microbiological quality indicate that step should be taken to improve their quality.