i.
Desirable Characteristics and Defects of Dahi
i) Colour and appearance: The
colour of dahi ranges from creamy yellow for cow to creamy white for buffalo
dahi. It should be pleasing, attractive and uniform without showing any sign of
browning and visible foreign matter. Dahi should have smooth and glossy surface
without appearance of any free whey on sides or top. A cream or malai layer
on the top is indication of wholesomeness and purity, hence desirable.
ii) Flavour: A
pleasant, sweetish aroma and a mild clean acid taste are looked for in dahi. It
should be free from any off flavour. A good diacetyl flavour is always desired
in dahi. Skim milk dahi lacks the natural rich flavour and considered as flat.
Dahi shall not show any sign of bitterness, raw, yeasty, cheesy, sharp, and
unclean off flavours.
iii) Body and texture: Good
dahi is a weak gel like junket when made from whole milk. The body should be
firm, homogenous and free from gas holes/ bubbles. On cutting it should appear
clean/sharp. The surface should be smooth, preferably with a creamy layer.
Defects like grainy/lumpiness, ropy, shrunken, thin and wheying off should be
absent in dahi.
iv) Acidity: Generally
acidity in the range of 0.75 to 0.85%, as lactic acid is appropriate for good
quality dahi. Excessive acidity imparts too much sourness/ sharp/ astringent
taste to the product, whereas low acidity in dahi is considered as raw/bland.
ii.
Score Card of Dahi
The following score card is suggested
for sensory evaluation of dahi (Table)
Score Card for dahi |
iii.
Scoring Technique of Dahi
i) Temper dahi to
about 10-15oC for proper judging.
ii) Note the
condition of container/package for fullness, cleanliness and general appearance.
iii) Remove the
closure lid of the package and immediately observe the aroma by inhaling the
product. Simultaneously, examine the appearance of dahi for uniformity of
colour and presence of visible extraneous/foreign matter.
iv) Cut the curd by
using a knife or spoon and observe for the firmness and evenness of cut. Also
observe the interior of dahi mass for smoothness, presence of air/gas holes and
free whey.
v) Place a spoonful
of dahi in the mouth. Ascertain the taste and aroma of product. While
manipulating in mouth also note the tactual properties on the tongue and
between teeth for grittiness/graininess..
vi) Note whether
the acidity level is pleasant and typical to the product.
vi) Finally rinse your mouth with
water.
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