Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi (misti doi).

Abstract

Sweetened dahi, or misti doi, is a traditional fermented dairy product known for its light brown caramelized colour, tangy taste, and smooth texture. Despite its increasing popularity due to its unique taste and nutritional benefits, ensuring consistent quality remains a challenge, particularly due to the variability in processing conditions and fermentation methods employed by traditional producers and modern industries. This study explored the impact of caramels, packaging materials, and various fermentation methods on sweetened dahi production. Results indicated that dahi prepared in polypropylene cups with artificial liquid caramel demonstrated superior textural, sensorial, and colourimetric attributes. An advanced incubator (AI) offered precise control over pH, temperature, and fermentation time, leading to consistent fermentation and superior texture. AI yielded the best overall product with a distinct caramelized colour and optimal texture. The superior overall quality of the product was attributed to the uniform temperature distribution achieved through controlled air velocity within the chamber, combined with the use of polypropylene cups and artificial caramel. This combination provides a replicable method for producing high-quality dahi with consistent attributes, appealing to consumer preferences. These insights can guide dairy producers in scaling up production while ensuring product uniformity, sensory excellence, and market competitiveness.