Fermented Dairy Products

DAHI

Dahi is produced by bacterial fermentation of milk. The bacteria used to make dahi are known as "dahi cultures". A freeze dried thermophilic culture for dahi is also available with NDDB. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give dahiits texture and its characteristic tang.

The process of manufacturing product at a dairy plant consists of easily adaptable processing steps. Dahi can be packed easily in polythene pouches and cups. It has a shelf-life of 7 days in polypack and 15 days in polypropylene cups when stored under refrigeration (80C or below). 

DAHI-BASED SPREAD

      

Change in life style, increased purchasing power and health awareness among the consumers is leading to demand for varieties of convenience foods. Dahi-based spread is one such convenience food and has been developed with some modifications in the dahi manufacturing parameters. It incorporates benefits of fermentation and spreadability. It has relatively higher protein and lower fat than the conventional spreadable dairy products. It can be used as a spread on bread, rotis, biscuits and as a dip for the crackers, and forms a healthier alternative to many spreadable products available in the market.

Dairies that have manufacturing facility of dahi/yoghurt can adopt this technology with minimal investments. The product has a shelf-life of 15 days when packed in polypropylene cups and stored under refrigeration (below 8⁰C). This can be increased up to 2 months under refrigeration if preservatives are used.

FRUIT YOGHURT

Yoghurt is a fermented milk product produced by bacterial fermentation of milk. In its production, specific bacterial cultures are added to milk. NDDB has developed technology for the manufacture two variants - “sugar added” and “sugar free” fruit yoghurt. The product has a shelf-life of 15 days when packed in polypropylene cups and stored under refrigeration (80C or below).

MISTI DOI

Misti doi is a popular fermented dairy product of East and North-east India. This product is available in set and stirred variant of curd. The co-operative dairies already manufacturing dahi can easily make this product by using misti doi culture. A freeze dried culture for misti doi is also available with NDDB. The new product “Probiotic misti doi” has also been developed keeping in mind the need for adding value to the conventional misti doi. Artificial flavor and preservative do not form part of the recipe. Misti doi has a shelf-life of 15 days when packed in polypropylene cups and stored under refrigeration (80C or below).

SHRIKHAND

Shrikhandis a semi-solid, sweetish-sour fermented milk product prepared from dahi. It is a popular dessert and a part of the meals on festive occasions especially in Gujarat and Maharashtra. It can be manufactured using the existing infrastructure for dahi where available with investment for some specific equipment like maska separator, planetary mixer and cup filler. The product has a shelf-life of 40 days under refrigeration at 80C or below, which can be increased upto 6 months if the product is thermized and stored at 00C. A mechanised product line for shrikhand  manufacture is available.

BUTTERMILK

Buttermilk is a popular fermented dairy drink. This can be salted, without salted and/ or spicy variant. This is manufactured by breaking the curd. The product has a shelf-life of 7 days at refrigeration temperature (8⁰C or below) when packed in polyfilm.

LASSI

Lassi is a cooling and refreshing drink consumed largely in summers. Lassiis a blend of dahi, water and sugar. To make it more tasty, flavours, spices and sometimes, fruits are added to it. The dairy plants already manufacturing dahi/buttermilk can easily make this product with the existing facilities. Preservatives do not form part of the recipe of the product.

Lassi can be packed easily in polythene pouches, polypropylene glass shaped cups, PET bottles and TetraPak. It has a shelf-life of 7 days in polypack and 15 days in polypropylene cups when stored under refrigeration (80C or below). The product has a longer shelf-life of about 6 months when UHT processed and aseptically packed.