Difference Between Dahi And Yoghurt 695u6c

DIFFERENCE BETWEEN DAHI AND YOGHURT Curd (Dahi) Curd, also known as dahi, is a fermented dairy product, produced by adding certain species of lactic acid bacteria to milk in the form of starter culture. For the production of dahi mixed mesophilic cultures of Lactococcus lactis subsp. lactis, Lc. Lactis subsp. Cremoris, Lc. Lactis subsp. diacetylactis, along with lueconostoc species are grown together. Judicious combination of acid producing and flavour producing microorganisms in the starter helps in the production of Dahi with a firm body and good flavour. PFA definition: Dahi or curd is a semi solid product, obtained from pasteurized or boiled milk by souring, using harmless lactic acid or other bacterial cultures. Dahi may contain additional cane sugar. It should have the same minimum percentage of fat and solids-not-fat as the milk from which it is prepared. Where Dahi or curd, other than skimmed milk Dahi, is sold or offered for sale without any indication of the class of milk, the standards prescribed for Dahi prepared from buffalo milk shall apply. 7.1.3 DAHI - Standards Characteristics

PFA

BIS

Acidity % lactic acid

-

0.6 - 0.8

Total Plate count

not more than 1000000/g

Coliform count

10 per g max

E. coli

Absent in 1g

Salmonella

Absent in 25g

Shigella

Absent in 25g

Stephylococcus aurius

not more than 100/g

Yeast and Mould

100 per g max

Anaerobic spore

Absent in 1g

10 per g max

100 per g max

Listeria monocytogenes Absent in 1g Phosphatase test

Negative

Yoghurt: Yogurt is a semisolid fermented product made from a standardized milk mix by the activity of a symbiotic blend of Streptococcus salavarius subsp. thermophilus and Lactobacillus delbruechii subsp. bulgaricus cultures. It may contain probiotic culture like lactobacillus acidophilus. The culture strains used for the production of yoghurt are themophillic bacteria and they work best at relatively high temperature (420C). It is common to boost the solids-not-fat fraction of the milk to about 12% with added nonfat dry milk or condensed skim milk. The increased protein content in the mix results in a custardlike consistency following the fermentation period. Major difference between Dahi and yoghurt Particulars Starter culture

Dahi Yoghurt Lactococcus lactis subsp. lactis, Lc. lactobacillus delbrueckii Lactis subsp. Cremoris, subsp. bulgaricus and Lc. Lactis subsp. diacetylactis, streptococcus thermophilus

Secondary/optional microorganisms

Leuconostoc species

Incubation temperature Flavor

370C for 5- 8 h Diacetyl flavor

lactobacillus acidophilus lactobacillus casei bifidobacterium langum/bifidum 43-450C for 5 – 6h Acetaldehyde flavor