Vol. 8, Special Issue 4 (2023)

Author(s): Kumari M, Somveer, Vikram and Pramanik A

Abstract: Dahi, a known dairy delight, emerges from milk's elegant transformation through lactic acid fermentation. The pH of milk, typically at 6.7, transforms to 3.6-4.5 during fermentation. This shift encourages casein, a milk protein, to coagulate, creating a solid curd. In the dairy industry, Lactobacillus bulgaricus and Streptococcus thermophilus are the predominant bacteria. The quality of dahi is usually judged by 9-point hedonic scale based sensory score cards. The physico-chemical attributes of dahi generally are checked manually, which is a time-and resource-consuming process. So, this study aimed at development of computational models to predict the pH, titratable acidity (% LA) and density (kg/m3) of dahi. The predictive models showed good agreements with the experimental results. For example, the computational model for pH prediction had 0.79 level of correlation.