European Journal of Biomedical and Pharmaceutical Sciences

EFFECT OF SNF CONTENT IN MILK ON MAJOR BIOCHEMICAL CONSTITUENTS OF DAHI

Singh Rajvir* and Kumar Rajeev

ABSTRACT

Milk, is undoubtedly a miraculous gift of nature. It has immense value in human diet as it complete food. Dahi of buffalo milk develops thick body and desirable texture because of its higher SNF content. The good quality dahi is characterized with smooth and glossy surface, soft and firm body, free from cracks and bubbles, and a smooth aroma and clean acid taste. It is well known fact that SNF content in milk products plays an important role in determining the various sensory characteristics. During the study, it was found that the dahi samples prepared from milk tested as 12.5% and 11.5% SNF were superior to those made from milk of 9.5% and 10.5% SNF, in terms of sensory and chemical quality. Dahi samples made from 12.5% and 11.5% SNF were statistically similar in respect of its sensory quality, so it was finally concluded that 11.5% SNF level in milk is the best one for dahi making.

Keywords: SNF, Milk, Dahi, fat content, lactose content and protein.