Author(s): Kumari M, Vinchurkar RV, Somveer and Deshmukh RR

Abstract: Dahi, a traditional Indian fermented dairy product with significant nutritional and sensory attributes, undergoes changes in its shelf-life under varying environmental conditions. This study aimed to assess the impact of different temperatures levels on the shelf-life of dahi and influences its properties such as pH of dahi both at room temperature and under refrigeration. The research involved systematic experimentation, wherein dahi samples were subjected to controlled environments mimicking diverse temperature and humidity scenarios. In this trial, 20 distinct dahi samples were prepared and subsequently stored at varying temperatures: room temperature (37 °C) and refrigeration (4 °C). Dahi remained consumable for approximately 10 to 12 h when stored at room temperature, whereas when refrigerated, it maintained its suitability for consumption for about 3 to 5 days. Storing dahi at 37°C instead of 4 °C led to a 6% average pH increase. The developed mathematical model demonstrated a pH decline over storage time, in line with experimental results, with a strong correlation (R²>0.97). Further research is warranted to explore preservation techniques and packaging solutions to extend the shelf-life of dahi under different environmental conditions.

Pages: 603-605 | Views: 154 | Downloads: 4

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