Methods of

manufacture
of Dahi
- Kaenat Akhtiyar
Btech. (food tech.) - 5th sem.
Enrollment no. 2019-335-013

This Photo by Unknown author is licensed under CC BY-NC-ND.

 Introduction 

 Indian curd a.k.a. Dahi is the product obtained from pasteurized or

boiled milk by souring, natural or otherwise, by a harmless lactic acid
or other bacterial culture.

 It should have same percentage of fats and solids-not-fat as the

milk from which it is prepared

 Over 40% of the total milk production in India is converted into Dahi.

 Classification

Dahi maybe 1. for churning into

2. for direct
classified into two desi (or indigenous)
consumption. 
types :  butter (makkhan);

Dahi for direct B) 1. sweet (or

a) 1. whole milk
consumption maybe mildly sour) dahi; 2.
dahi; 2. skim milk
further classified sour dahi; 3.
dahi.
into : sweetend dahi.
 Food and nutritive value
Fermented Dahi is more palatable, and those who usually don't like
milk products drinking milk would consume it readily.
including dahi
increases the
nutritive value
of the food as
Dahi is more easily digested and assimilated than milk.
compared to
the original
milk.
Dahi seems to exert a possible therapeutic value in the
stomach and during intestinal disorders, possibly due to
its content of antibiotics
 Composition

 Average composition of (whole milk) dahi :

Water  Fat Protein Lactose Ash Lactic

Acid
85-88 5-8 3.2-3.4 4.6-5.2 0.70- 0.5-
0.72 0.11

Although, there is a slight increase in the concentration of milk solids to the extent of 5-
10% in dahi as compared with the initial milk.
  Traditional method
 production on small scale (either in consumers household or in the
halwai's shop in urban areas
Process : The milk is boiled, cooled to body temperature, inoculated
with 0.5-1% starter(previous day's dahi or buttermilk) and then
allowed to set undisturbed overnight.

Method of
production The process is more or less same in the household and shop. The
only difference comes is, in shops the milk is somewhat concentrated
before inoculation and the dahi is usually set in a circular
earthenware mould.

In cooler weathers, the dahi-setting vessel is usually wrapped up

with woollen cloth to maintain warmth.
 Method of production

 Standardized method
The conditions of production, packaging, and distribution of dahi should be standardized so as to
ensure the supply of an uniformly good quality product from day to day.

Process : 

Receiving milk ---- Pre-heating (35-40°C) ---- Filtration/Clarification ---- Standardization ---- Pre-
heating (60°C) ---- Homogenization (176 kg/sq. Cm.) ---- Pasteurization (80-90°C/15-30 min.) ----
Cooling (22-25°C) ---- Inoculation ---- Packaging ---- Incubation (22-25°C/16-18 hrs.) ---- Dahi
---- Cooling and Storage (5°C) 
 Method of production

 Standardized method (contd.)

Details : 

Fresh, sweet, good-quality milk (cow, buffalo or mixed) is received, pre-heated to 35-40°C, and
subjected to filtration/clarification. It is then standardized to 2.5-3.0% fat and 10% solids-not-
fats, pre-heated to 60°C and homogenized single-stage at a pressure of 176 kg/sq. Cm. The milk
is pasteurized at 80-90°C FOR 15-30 minutes, cooled to 22-25°C and inoculated with 1-3% of
specific starter culture. It is then filled in suitable containers of the required capacity and
incubated at 22-25°C FOR 16-18 hours, during which period the acidity reaches 0.6-0.7% and a
firm curd is formed. The curd is cooled to less than 12°C in about 1 hour and then stored at about
5°C in a cold room.

During overnight storage, the acidity may increase slightly.

  A sweetened variety of dahi known as misti dahi, laldahi or payodhi popular in eastern
regions of country, especially in west bengal.

 It has a characteristic brown color, a cooked and caramelized flavor and a firm body.

 It is prepared commercially by adding 6.25% cane sugar to milk either before boiling or at
the time of setting.

Sweetened Dahi 


The pronounced and intense heating causes the milk to brown and gets partially
concentrated. (the volume gets reduced to 3/4th of original)

Artificial color, sugar-caramel and jaggery are also added during production.

 After heat-treatment, the milk is cooled to room temperature and then seeded with the
previous day's product. 

 It is usually set in earthenware basins and the finished product obtained after 15-16 hours.

The method for the production of sweet dahi has been standardized.
 Market quality

Qualities Requirements
Color Yellowish creamy-white for cow and creamy-white for buffalo
milk; free from browning.
Appearance Smooth and glossy surface; creamy layer on top; free from
extraneous matter.
Flavor Mild, pleasant smell, clean acid taste, free from off-flavors.

Body Soft and firm, free from gas-holes and whey-pockets.

Acidity (% lactic) 0.75 to 0.85
  Packaging and storage
The traditional container for dahi is an earthenware cup.
However, modern packaging includes glass bottle and
plastic/plastic-coated cup. The recommended storage temperature
is around 5-10°C.

 Keeping quality
When prepared in the conventional manner, dahi has a short
This Photo by Unknown author is licensed under CC BY.
keeping quality at room temperature; on prolonged storage, it
becomes highly acidic; this is accompanied by whey formation,
making the product unfit for human consumption. Under
refrigerated storage (5-10°C), it usually keeps well for a
maximum period of one week. 
  Whole milk dahi
For direct consumption : either as such with salt/sugar; or as a beverage
after beating the curd and. mixing with water, salt/sugar, etc.
For the preparation of chakka and shrikhand.

Uses of dahi For the preparation of makkhan.

 Skim milk dahi
For direct consumption : especially by heart patients since it is low in fat,
and by the low-income group of the population because it is cheap yet
nutritious.