Fermented Dairy Products

DAHI

Dahi is produced by bacterial fermentation of milk. The bacteria used to make dahi are known as "dahi cultures". A freeze dried thermophilic culture for dahi is also available with NDDB. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give dahi its texture and its characteristic tang.

The process of manufacturing product at a dairy plant consists of easily adaptable processing steps. Dahi can be packed easily in polythene pouches and cups. It has a shelf life of 7 days in polypack and 15 days in polypropylene cups when stored under refrigeration (8°C or below).

DAHI-LEGUME SNACK

Dahi-legume snack is a value added salty fermented dairy-based product incorporating nutrition from dairy and non-dairy sources. This product is a nutritionally diversified product - a synergy of dahi/ yoghurt and legumes like kidney bean, chick pea and/ or mung bean with added spices and herbs. Legumes are rich source of protein and also contain vitamins like folic acid and B Group vitamins, minerals like calcium and iron, alpha-linolenic (n-3) acid and dietary fibre. Dahi-legume snack is a new option for consumer as it combines taste and nutrition of dahi and legumes. It is a ready-to-eat healthy savoury snack for fulfilling the requirements of present-day consumers. This is a versatile product and can be consumed as a snack singly, in combination with meal or as a filler or topping in other snacks. The product has a shelf-life of 15 days at 7±1°C. It can be helpful in diversifying the product profile range of dairies by making use of the existing infrastructure for manufacturing dahi or other fermented foods.

SET MANGO DAHI

Dahi, a fermented dairy product, is used all over India since centuries in various cuisines in different states. Technology for making set fruit dahi is standardised using mango pulp and saffron as a natural flavouring ingredient. Artificial colour or flavour is not added. Therefore, this dairy product is healthy option of flavoured fermented product for consumers. Shelf life of the product is 15 days at 4°C or below. It can be helpful in diversifying the product profile range of dairies by making use of the existing infrastructure for manufacturing Dahi or other fermented foods.

HIPRO – HIGH PROTEIN FERMENTED MILK DRINK

HiPro is a fermented milk drink rich in milk protein along with functionality of fermentation. Currently, many health conscious consumers want high protein food for better health, muscle power, or physique. Many people are tending towards protein source replacing excess intake of carbohydrate in their diet. The product is suitable for all age group people including sports persons and children. It contains double the amount of protein present in milk, that is, 7-8 per cent dairy protein in a digestible and bioavailable form. The shelf life of high protein fermented drink is 15 days at 7°C or below.

DAHI-WHEY BASED SMOOTHIE

Dahi-whey based smoothie is a blend of dahi, whey powder, fruit pulp and sugar. This product is variant of smoothie with rich nutritional value comprised from dairy ingredients and fruit pulp. It can be served as a healthy snack or consumed during breakfast. It appeals to all age groups because of its sour, sweet taste, fruit flavour and nutritional value. Small or large dairies can adopt this technology for producing new dairy based product. The product has a shelf life of 15 days at 4°C or below.

DAHI-BASED SPREAD

      World Dairy Innovation Awards -2018 - Winner

Change in life style, increased purchasing power and health awareness among the consumers is leading to demand for varieties of convenience foods. Dahi-based spread is one such convenience food and has been developed with some modifications in the dahi manufacturing parameters. It incorporates benefits of fermentation and spreadability. It has relatively higher protein and lower fat than the conventional spreadable dairy products. It can be used as a spread on bread, rotis, biscuits and as a dip for the crackers, and forms a healthier alternative to many spreadable products available in the market.

Dairies that have manufacturing facility of dahi/yoghurt can adopt this technology with minimal investments. The product has a shelf life of 15 days when packed in polypropylene cups and stored under refrigeration (below 8°C). This can be increased up to 2 months under refrigeration if preservatives are used.

FRUIT YOGHURT

Yoghurt is a fermented milk product produced by bacterial fermentation of milk. In its production, specific bacterial cultures are added to milk. NDDB has developed technology for the manufacture two variants - “sugar added” and “sugar-free” fruit yoghurt. The product has a shelf life of 15 days when packed in polypropylene cups and stored under refrigeration (8°C or below).

MISTI DOI

Misti doi is a popular fermented dairy product available in set and stirred variant of curd. Co-operative dairies manufacturing dahi can easily make this product by using misti doi culture. A freeze dried culture for misti doi is available with NDDB. Artificial flavour and preservative do not form part of the recipe. Misti doi has a shelf-life of 15 days when packed in polypropylene cups and stored under refrigeration (8°C or below).

SHRIKHAND

Shrikhand is a semi-solid, sweetish-sour fermented milk product prepared from dahi. It is a popular dessert and a part of the meals on festive occasions especially in Gujarat and Maharashtra. It can be manufactured using the existing infrastructure for dahi where available with investment for some specific equipment like maska separator, planetary mixer and cup filler. The product has a shelf life of 40 days under refrigeration at 8°C or below, which can be increased up to 6 months if the product is thermised and stored at 0°C. A mechanised product line for shrikhand  manufacture is available.

SHRIKHAND-LIKE FERMENTED PRODUCT/MATHA

Shrikhand-like fermented product/Matha is a nutritious dairy product. It incorporates benefits of fermentation and spreadability, and is a combination of higher protein and/or lower fat in comparison to conventional products. It is also convenient to use and can be eaten as such as well as with a variety of foodstuff like chapatis, bread, biscuits, etc.

The product contains 5 per cent fat as well as protein of dairy origin. It doesn’t contain any added preservatives and artificial flavour or colour.

The traditional process of manufacturing shrikhand/matha involves whey drainage for concentration of dahi. In case of this product, the process has been standardised to eliminate the whey drainage step. This prevents loss of quality whey protein and minerals while also eliminating use of expensive machinery or lengthy process of hanging of curd in muslin cloth and associated hygiene concerns. The manufacturing process is relatively more environment friendly and amenable to mechanised production.

The product has a shelf life of 30 days when stored below 4°C and 4 months stored at 0°C in polypropylene cups.

BUTTERMILK

Buttermilk is a popular fermented dairy drink. This can be salted, without salted and/ or spicy variant. This is manufactured by breaking the curd. The product has a shelf life of 7 days at refrigeration temperature (8°C or below) when packed in polyfilm.

LASSI

Lassi is a cooling and refreshing drink consumed largely in summers. Lassi is a blend of dahi, water and sugar. To make it more tasty, flavours, spices and sometimes, fruits are added to it. The dairy plants already manufacturing dahi/buttermilk can easily make this product with the existing facilities. Preservatives do not form part of the recipe of the product.

Lassi can be packed easily in polythene pouches, polypropylene glass shaped cups, PET bottles and TetraPak. It has a shelf life of 7 days in polypack and 15 days in polypropylene cups when stored under refrigeration (8°C or below). The product has a longer shelf life of about 6 months when UHT processed and aseptically packed.