Paper No.: 07 Paper Title: TECHNOLOGY OF MILK AND MILK PRODUCTS Module – 16: Fermented Traditional Indian dairy products – Dahi, , Learn More

Did You Know?

Description Advantages  Easy to manufacture of  Better keeping quality fermented  Possess different flavour and taste milks over  Possess different palate and acidity level plain milk  Better nutritive value  Better digestibility  Good for lactose intolerants  Good therapeutic benefits  Good carrier for probiotics and prebiotics Did You Know?

Description UHT Lassi  Standardized milk (9-10% SNF and 0.5-1.0% milk fat)  Heat to 85°C for 30 minutes  Cool to inoculation temperature  Inoculation with suitable lactic starter culture  Incubation to lower its pH to 4.5  Set is broken with the help of a stirrer while sugar solution (30% in water) is added to give 8-12 percent sugar concentration in the blend.  Lassi is then homogenized at 2000 psi  UHT processing at 135°-145°C for 1-5 seconds  Aseptic packaging Points to Ponder

No. Points to Ponder – Mishti dahi 1  Mishti dahi or is a popular traditional sweetened fermented milk product.  It is popular in eastern parts of , especially in West , , Bihar and Orissa  The product is prepared by the Halwais on a small scale.  It is a delicacy of choice during religious festivities and is considered an auspicious item to serve while starting journey or any important work.  The product is commonly sold in earthen pots of varying sizes, and served chilled. Interesting Facts - Composition of dahi, chakka, and shrikhand

No. Interesting Facts 1 Further Reading

No. Further Reading 1 Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. 2002. Technology of Indian Milk Products. A dairy India Publication, Delhi, India 2 Aneja, R.P., Vyas, M.N., Nanda, K. and Thareja, V.K. 1977. Development of an Industrial process for the manufacture of shrikhand. J. Food Sci. Technology.14:159-163. 3 De, S. (2001) Outlines of Dairy Technology. 16th impression. Oxford University Press, New Delhi. 4 Kanawjia, S.K., 2006. Developments in the manufacture of lassi. In: Developments in Traditional Dairy Products, lecture compendium of the 21st short course. CAS in Dairy Technology, NDRI, Karnal. Pp: 55-63 5 Latha sabikhi, 2006. Developments in the manufacture of lassi. In: Developments in Traditional Dairy Products, lecture compendium of the 21st short course. CAS in Dairy Technology, NDRI, Karnal. Pp: 64-67.