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• W2273081217 abstract "A new product, Bifido-Lal Dalhi was prepared from cow milk containing 3.5% fat and 8.5% SNF using standard method of Lal Dahi with slight modification various levels of starter culture, sugar, caramel colour, concentration of milk, incubation temperatures and storage periods were used. The products so prepared were evaluated on the basis of their flavour, body & texture, colour & appearance, sweetness, sourness and overall suitability on 9 point hedonic scale (Amerine et al. 1965). Maximum flavour score (8.8) was recorded in case of control (A 3 D 1 ) containing 12% sugar (B 2 ) at 30 0 C as incubation temperature (C 1 ), when fresh (E 0 ) followed by score 8.6 in case of same group in Bifido-Lal-Dahi (D 2 ). Both were closed as excellent. b ody and texture score was recorded to be maximum (8.613) in case of Bifido-Lal Dahi in use of A 3 B 2 C 1 D 2 E 0 when fresh and found to be excellent. Colour and appearances were excellent (>8 scores) up to 3 rd day, very good at 6 th day (score >7) and either good or fair at 12 th day at both incubation temperatures (30 0 C and 37 0 C). s weetness and sourness scores revealed that both were also excellent up to 3 rd day, very good at 6 th day and either good or fair at 12 th day in case of 1/4 th milk concentration, containing 12% sugar in case of control (D 1 ), B. bifidum + L. lactis sub spp. lactis (D 2 ) and B. bifidum + Lb. acidophilus (D 3 ) at 30 0 C as well as 37 0 C. As regard to overall suitability of Bifido-Lal Dahi , it was observed from scores that B. bifidum + L. lactis sub spp. lactis (D 2 ) culture with 30 0 C incubation temperature (C 1 ) was found to be suitable in case of 1/4 th milk concentration (A 3 ) with 12% sugar (B 2 ) and the product was overall excellent up to 3 rd day, very good at 6 th day and good at 12 th day of storage." @default.
• W2273081217 created "2016-06-24" @default.
• W2273081217 creator A5087480105 @default.
• W2273081217 date "2014-11-24" @default.
• W2273081217 modified "2023-09-25" @default.
• W2273081217 title "Sensory Quality of Bifido-Lal Dahi as Affected by Various Parameters" @default.
• W2273081217 doi "https://doi.org/10.5146/ijds.v67i4.39383" @default.
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