USINGLOCALOLDDAHIUSINGLOCALOLDDAHI INDIGENOUSFERMENTEDMILKPRODUCTINDIGENOUSFERMENTEDMILKPRODUCT USINGLOCALOLDDAHIUSINGLOCALOLDDAHI INDIGENOUS FERMENTED MILK PRODUCT INDIGENOUS FERMENTED MILK PRODUCT ID: 822742
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INDIGENOUSFERMENTEDMILKPRODUCTINDIGENOUS
INDIGENOUSFERMENTEDMILKPRODUCTINDIGENOUSFERMENTEDMILKPRODUCTUSINGLOCALOLDDAHIUSINGLOCALOLDDAHIINDIGENOUSFERMENTEDMILKPRODUCTINDIGENOUSFERMENTEDMILKPRODUCTUSINGLOCALOLDDAHIUSINGLOCALOLDDAHIINDIGENOUS FERMENTED MILK PRODUCT INDIGENOUS FERMENTED MILK PRODUCT USING LOCAL OLD DAHIUSING LOCAL OLD DAHIBedaBedaDahalDahalFoodScienceDepartmentUniversityofWisconsinFoodScienceDepartmentUniversityofWisconsinStoutStoutBedaBedaDahalDahal,FoodScienceDepartment,UniversityofWisconsin,FoodScienceDepartment,UniversityofWisconsin--StoutStoutBeda Beda DahalDahal, Food Science Department, University of Wisconsin, Food Science Department, University of WisconsinStout Stout ItdtiPflhtfftdilkIntroductionProcessflowsheetoffermentedmilkIntroductionProcessflowsheetoffermentedmilkReceiingstandardmarketmilk(2000mlmilkoffat3%andSNF8%DahimakingisanindigenousknowledgeofthepeopleintheReceiving standard market milk (2000 ml milk of fat 3% and SNF 8 % SensoryattributeswithfermentationDahimakingisanindigenousknowledgeofthepeopleintheg(biht/l)Sensory attributes with fermentationby weight/volume)6MountainEverestareassinceyaksheepandothermilkinganimalsyg)MountainEverestareassinceyak,sheepandothermilkinganimalseFiltti(lilth)reweredomesticatedintheregionsFiltration (muslin cloth)5tuweredomesticatedintheregions.()extTeDahiisafermentedmilkproductusingolddahiascultureThisisaBiliiKd(f10i)nd Dahiisafermentedmilkproductusingolddahiasculture.ThisisaBoilinginKunde(for10minutes)4anpgBoiling in Kunde(for 10 minutes)a adtlikthihidtidtddikmaproductlikeyogurtwhichisservedasanappetizer,dessertanddrink.iihkirompygpp,PouringinTheki3ArTasteDhiitfthltfthMtEtlhPouring in Thekie, ATasteDahiisapartofthecultureoftheMountEverestreasonpeoplewheresteAromapppTasTthithdhiillftildilthiCooling(at40C)2f TTexturetheyareusingthedahiinlocalfestivalsandsocialgatherings.Cooling (at 40C)ofyggge oSdfiblidikldiifhbfifreStudyofsuitableindigenousknowledgeisimportantforthebenefitofInoculation(witholddahi)1egrStudyofsuitableindigenousknowledgeisimportantforthebenefitofInoculation (with old dahi)DehkidDhumankind.humankind.Fermentation(atroomtemperature22±20Cfor22hours)0Fermentation (at room temperature 22 ±20C for 22 hours)1234567891011121314151612345678910111213141516Fermentationtime(hr)Qualitytests(sensoryevaluationandlaboratoryanalysis)Fermentation time(hr)Quality tests (sensory evaluation and laboratory analysis)y(yyy)ObjtiRltddiiCliddtiObjectiveResultanddiscussionConclusionandrecommendationsObjectiveResultanddiscussionConclusionandrecommendationsTostudyusefulnessofolddahiasacultureformilkfermentationInfigure1and2therewasobtainedbestqualityofaromatextureandBestqualitydahiwasobtainedusing200mlolddahiasinoculumsTostudyusefulnessofolddahiasacultureformilkfermentation.Infigure1and2,therewasobtainedbestqualityofaroma,textureandBestqualitydahiwasobtainedusing200mlolddahiasinoculumsTooptimizemilkfermentationconditionsusingolddahiasacultureacidityin22hoursfermentationinroomtemperature(22±20C)for22hoursfermentationtimeatroomtemperature(22±20C)Tooptimizemilkfermentationconditionsusingolddahiasacultureacidityin22hoursfermentationinroomtemperature(22±2C).for22hoursfermentationtimeatroomtemperature(22±2C).TopromotetraditionalartinthegivenconditionsFermentedmilkcanbepreparedusing2000mlofmilk200mlolddahiThebestqualityofdahicontainsexcellentaromatasteandtextureTopromotetraditionalartinthegivenconditions.Fermentedmilkcanbepreparedusing2000mlofmilk200mlolddahiThebestqualityofdahicontainsexcellentaroma,tasteandtextureasinoculumfor22hoursfermentationthatcreatespH42TSS150asbestconsistencyoftheproductasinoculumfor22hoursfermentationthatcreatespH4.2,TSS15.0asbestconsistencyoftheproduct.degreebrixandtitrableacidity085%(aslacticacid)thathasexcellentThephysicalparametersastotalsolublesolid150degreebrixdegreebrixandtitrableacidity0.85%(aslacticacid)thathasexcellentThephysicalparametersastotalsolublesolid15.0degreebrix,gy()pypgaromatasteandtetreforthedahiacidit086%(aslacticacid)andthepH41eremeasredinthearoma,tasteandtextureforthedahi.acidity0.86%(aslacticacid)andthepH4.1weremeasuredinthe,y()pThitfdhibdhilildftddhiThistypeofdahicanbepreparedanywhereinruralareasusingoldfermenteddahi.ypppygdhilthitldititbtlldRhdhihldbfthdltfdahiasaculturewhereenvironmentalconditionscannotbecontrolled.Researchondahishouldbefocusonthedevelopmentofconsumersphlhddiihlhlflifdhealthanddesirewithlongershelflifeproduct.healthanddesirewithlongershelflifeproduct.IdifiiiliifhlibililpHTSSAciditywithfermentationIdentification,isolation,storingofthenaturalmicrobialmixculturepH, TSS, Acidity with fermentationIdentification,isolation,storingofthenaturalmicrobialmixculture16isalsoimportantsothatitwouldbepromotethedahimaking16)isalsoimportantsothatitwouldbepromotethedahimaking%)14d, %processinfuture14cidprocessinfuture.acic Dahimakingprocessshouldbeoptimizedforfutureapplicationand12ctiDahimakingprocessshouldbeoptimizedforfutureapplicationandlacAs furtherpromotion10( Afurtherpromotion.10ty(ditProductsdiversificationandpromotionofinformationaboutthecidProductsdiversificationandpromotionofinformationaboutthe8AcpH), pHdahihealthbenefitsshouldbecontinuedrix0Brixdahihealthbenefitsshouldbecontinued.6br0 Brix6e Acidity(%)ThereisneedofstudyofdahionreductionofcholesterolprotectionreAcidity (%)Thereisneedofstudyofdahionreductionofcholesterol,protection4egry,p4deittidbtithitS( againstcertaincancers,andevenboostingtheimmunesystem.TSSg,gy2 TNtitiltfdhihldbthhlititd2H, Nutritionalaspectsofdahishouldbemorethoroughlyinvestigated.pHpgyg00024681012141618202224262830024681012141618202224262830Fermentationtime(hr)MthdddiiRfFermentation time(hr)MethodanddiscussionReferenceMethodanddiscussionReferenceMilk(2000ml)wasboiledfilledincleantheki(woodenpot)cooledDeS(1982)OutlinesofDairyTechnology(2nded)LondonOxfordMilk(2000ml)wasboiled,filledincleantheki(woodenpot),cooledDe,S.(1982)OutlinesofDairyTechnology(2ed.)London,Oxfordat400CaddedolddahiascultureandincubatedinroomtemperatureUniversityPressat40C,addedolddahiascultureandincubatedinroomtemperatureUniversityPress.(22±2)for0to30hoursSalunkheDDChavanKDSorteGD(2008)Studiesonthe(22±2)for0to30hours.Salunkhe,D.D.,Chavan,K.D.,Sorte,G.D.(2008)StudiesontheTheresearchwasdesignedinsuchawaysothatfermentationtimechemicalandsensoryqualityofdahisoldinNagpurcityJournalofTheresearchwasdesignedinsuchawaysothatfermentationtimechemicalandsensoryqualityofdahisoldinNagpurcity,JournalofwasoptimizedatatimeandthenwithvariousinoculumssizetheDairyingFoodsandHomeSciences27(3&4)wasoptimizedatatimeandthenwithvariousinoculumssizetheDairying,FoodsandHomeSciences,27(3&4)pyg()fermentationoftheprocesswasoptimizedFankhauserDB(2008)YtMkiIllttdBiologyandfermentationoftheprocesswasoptimized.Fankhauser,D.B.(2008)YogurtMakingIllustrated,Biologyandpp,()gg,gyThfilftdilkdtdtH%iditChitUCCltCllBtiOH45103ThefinalfermentedmilkproductwasusedtomeasurepH,%acidityChemistry,U.C.ClermontCollege,BataviaOH45103.pp,yy,g,(ltiid)%ttllbllid(TSS)ThdhidfRkiP(2010)"Yt"HPdtAMd(aslacticacid),%totalsolublesolid(TSS).ThedahiwasusedforRomanowski,P.(2010)."Yogurt."HowProductsAreMade,(),(),()g,liihiddliThEldiidJ82010fsensoryevaluationwithtrainedandconsumersaspanelists.TheEncyclopedia.comretrivedonJanuary8,2010fromsensoryevaluationwithtrainedandconsumersaspanelists.TheEncyclopedia.comretrivedonJanuary8,2010frombidhdilfhib(dldiobtainedheadonicscalescoresoftheattributes(taste,aromaandwww.encyclopedia.comobtainedheadonicscalescoresoftheattributes(taste,aromaandwww.encyclopedia.comMuirDD&HunterEA(1992)JSocDairyTechnol4573-83Muir,D.D.&Hunter,E.A.(1992)J.Soc.DairyTechnol.,45,7383.