Fermented Traditional Indian Dairy Products – Dahi, Lassi, Shrikhand Learn More

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Fermented Traditional Indian Dairy Products – Dahi, Lassi, Shrikhand Learn More

Paper No.: 07 Paper Title: TECHNOLOGY OF MILK AND MILK PRODUCTS Module – 16: Fermented Traditional Indian dairy products – Dahi, lassi, Shrikhand 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 curd 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 mishti doi is a popular traditional sweetened fermented milk product. It is popular in eastern parts of India, especially in West Bengal, Assam, 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. .

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