Streptococcus diacetilactis and one of its UV-induced mutants were individually used to prepare dahi from cow's and buffaloe's milk and reconstituted full-cream dried cow's milk. Dahi samples were analysed for titratable and volatile acidities, diacetyl and proteolytic activity. Each sample was evaluated organoleptically and acceptability of the product was measured by the 9-point hedonic scale. The dahi prepared with the mutant scored better in all the types of milk used, as compared to the parent culture.

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Author notes

1N.D.R.I. Publication No. 77-99.

2Haryana Dairy Development Corporation, Bhiwani, India.