Dahi is an indigenous dairy product and well known fermented milk product of India. Dahi is produced by following two processes: (i) Traditional method and (ii) Standardized method.
i. Traditional Method
This is a household method of production of dahi, which is also used in Halwai’s shop. The fresh milk is first boiled, cooled to body temperature and then bacterial culture (also called starter culture) is added to it @ 0.5%. The last step is known as inoculation. Previous day’s Dahi or buttermilk can also be used as starter. After inoculation, it is allowed undisturbed overnight. In case of Misti doi (payodhi), cane sugar is added just after boiling milk. Equipment for production of Dahi, are, Karahi,Khunti (ladle), circular earthenware mould, etc. as required and discussed earlier.
For curd setting, other containers of choice can be used.
ii. The Standardized Method
It is practiced at organized sector of Indian dairy industry. Fresh, sweet, good quality pasteurized milk is heated to 35-40 o C. Then its fat and SNF percentage are standardized. Milk is cooled, then, to 22 o C and inoculated with 1-3% of specific starter culture. The mix is filled in glass bottles or plastic cups and is kept for 16-18 hours at about 30 o C temperature. This is called incubation. After the definite period of incubation, firm curd is formed and acidity reaches to a satisfactory level.Then, the curd is cooled to below 10 o C and stored at about 5 o C temperature. In case of “Misti doi”, cane sugar is added to milk in heated condition. Artificial colour (brown) or sugar-caramel and gur are added.
Equipment required to adopt standardized method of Dahi production are as follows:
Double-jacketed multipurpose vat: As discussed earlier, is necessary for heating milk and addition of milk powder and cane sugar for standardization purpose.Heating or cooling medium flows inside the jacket. Pipeline is attached with it anda drain cock attached to drain the content, whenever necessary. Ladle is used to stir the milk during addition of culture to milk. It is of stainless steel and kept clean.
Incubator: It is needed for setting the curd. It is a closed room or cabinet where temperature 30+5 o Ctemperature is maintained by mechanical means. And the mix (milk+culture) is kept undisturbed for 16-18 hours at that particular temperature to bring about fermentative changes. After the curd is set, the cups are placed in the cold storage.
iii. Lassi Making Equipment
A process vat for preparation of curd is needed. This is a large jacketed vessel,usually vertical tanks having provision for heating, cooling and agitation. These are similar to ghee kettle as shown earlier. In these surface scraping is not required.Hence, the scraper performs as agitator only. Also there is provision for supply of chilled water to cool the product as per the process need. After addition of sugar,the mass is gently stirred to make it in slurry form. This product is, then, filled through an appropriate filling machine.
i. Traditional Method
This is a household method of production of dahi, which is also used in Halwai’s shop. The fresh milk is first boiled, cooled to body temperature and then bacterial culture (also called starter culture) is added to it @ 0.5%. The last step is known as inoculation. Previous day’s Dahi or buttermilk can also be used as starter. After inoculation, it is allowed undisturbed overnight. In case of Misti doi (payodhi), cane sugar is added just after boiling milk. Equipment for production of Dahi, are, Karahi,Khunti (ladle), circular earthenware mould, etc. as required and discussed earlier.
For curd setting, other containers of choice can be used.
ii. The Standardized Method
It is practiced at organized sector of Indian dairy industry. Fresh, sweet, good quality pasteurized milk is heated to 35-40 o C. Then its fat and SNF percentage are standardized. Milk is cooled, then, to 22 o C and inoculated with 1-3% of specific starter culture. The mix is filled in glass bottles or plastic cups and is kept for 16-18 hours at about 30 o C temperature. This is called incubation. After the definite period of incubation, firm curd is formed and acidity reaches to a satisfactory level.Then, the curd is cooled to below 10 o C and stored at about 5 o C temperature. In case of “Misti doi”, cane sugar is added to milk in heated condition. Artificial colour (brown) or sugar-caramel and gur are added.
Equipment required to adopt standardized method of Dahi production are as follows:
Double-jacketed multipurpose vat: As discussed earlier, is necessary for heating milk and addition of milk powder and cane sugar for standardization purpose.Heating or cooling medium flows inside the jacket. Pipeline is attached with it anda drain cock attached to drain the content, whenever necessary. Ladle is used to stir the milk during addition of culture to milk. It is of stainless steel and kept clean.
Incubator: It is needed for setting the curd. It is a closed room or cabinet where temperature 30+5 o Ctemperature is maintained by mechanical means. And the mix (milk+culture) is kept undisturbed for 16-18 hours at that particular temperature to bring about fermentative changes. After the curd is set, the cups are placed in the cold storage.
iii. Lassi Making Equipment
A process vat for preparation of curd is needed. This is a large jacketed vessel,usually vertical tanks having provision for heating, cooling and agitation. These are similar to ghee kettle as shown earlier. In these surface scraping is not required.Hence, the scraper performs as agitator only. Also there is provision for supply of chilled water to cool the product as per the process need. After addition of sugar,the mass is gently stirred to make it in slurry form. This product is, then, filled through an appropriate filling machine.
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