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Effect of Different Levels of Vegetable Oil for the Manufacture of Dahi from Skim Milk
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 Title & Authors
Effect of Different Levels of Vegetable Oil for the Manufacture of Dahi from Skim Milk
Munzur, M.M.; Islam, M.N.; Akhter, S.; Islam, M.R.;
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 Abstract
The experiment was conducted to investigate the feasibility of using vegetable oil and non-fat dry milk (powdered milk) with skim milk for the preparation of dahi. In this experiment, six different types of dahi were prepared from whole milk, skim milk and admixture of non-fat dry milk with different levels of vegetable oil. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their quality. It was observed that the addition of non-fat dry milk and vegetable oil with skim milk improve the physical qualities (smell and taste, body and consistency, color and texture) of prepared dahi samples. Addition of non-fat dry milk and vegetable oil also improve the total solids, fat and protein content of dahi samples. It is concluded that the addition of vegetable oil at a rate of 4 to 6% together with 5% non-fat dry milk gave the best result.
 Keywords
Dahi;Skim Milk;Non-fat Dry Milk;Powdered Milk;Vegetable Oil;
 Language
English
 Cited by
1.
Study on the Quality of Market Dahi Compared to Laboratory Made Dahi,;;;;;;;;

한국식품위생안전성학회지, 2009. vol.24. 4, pp.318-323
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