Comparative Study on the Dahi-prepared from Whole Milk, Skim Milk, Reconstituted Milk and Recombined Milk

Abstract

Dahi was prepared from whole milk, skim milk, reconstituted and combined milk by adding 12% sugar to each type and then these milks were boiled to reduce the volume by 30%. After adding 3% starter culture all these dahi mix were incubat ed at 40°C for 4-5 hours. Then all the dahi samples were kept in the refrigerator at 4°C for at least 2 hours. All these types of dahi were judged by a panel of expert judges to determine the physical qualities. Chemical and microbiological tests were also car ried out to determine the composition and qualities. Whole milk dahi was the best for overall acceptability followed by skim milk dahi but other two types were somewhat less acceptable. There was a significant difference (P<0.01) among the overall scores obtained. There were a significant difference (P<0.01) in percent acidity, for all the samples % DM, % fat, % protein and % ash showed a non significant difference. For all the chemical qualities, dahi from whole milk ranked the highest followed by others types. Among the microbial qualities, total viable counts were higher in all the sample, though there was a significant difference (P<0.05). Yeast and mold counts differed significantly (P<0.01), although the counts were lower. Although, dahi prepared from reconstituted and recombined milk were not as good as that from whole milk, there is a great prospect to improve the qualities.

Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ

“…Pada proses produksi yang dilaksanakan di PT XYZ, bahan baku yang digunakan pada susu UHT cokelat dan stroberi selain susu segar, ada kalanya digunakan juga susu rekombinasi. Susu rekombinasi merupakan produk susu cair yang berasal dari pencampuran susu segar dengan bahan lain berupa susu skim, susu full cream dan air.Perbedaan jenis bahan baku tersebut dapat menyebabkan perbedaan kadar protein dari produk susu UHT yang dihasilkan karena adanya perbedaan persentase bahan baku yang digunakan.Penelitian yang dilakukan olehUddin et al (2015) menunjukkan bahwa perbedaan bahan baku yang terdiri atas whole milk, susu skim, susu rekonsitusi dan susu rekombinasi menyebabkan perbedaan yang signifikan pada parameter keasaman, lemak dan total solid pada produk Dahi. Perbedaan tersebut juga menyebabkan perbedaan pada kadar protein produk meskipun tidak signifikan.…”