Sensory Evaluation of Misti Dahi Prepared from Blending of Soymilk with Buffalo Milk

A study was conducted to evaluate the effect of soy milk on sensory attributes of dahi, which was prepared by using soy milk and milk combinations in various ratios, viz. 100% buffalo milk (A1), 50% buffalo milk + 25% soy milk (A2), 50% buffalo milk + 50% soy milk (A3) and 25% buffalo milk + 25% soy milk (A4) were tested. In each batch, four levels of sugar was added i.e., B1 (10%), B2 (12%), B3 (14%) and B4 (16%). After adding of sugar, the each batch was inoculated with starter culture Lactococcuslactis subsp. lactis with 2% inoculum (C1), Lactococcus lactis subsp cremoris with 2% inoculums (C2) and Bifidobacteriumbifidum 2% inoculums (C3). These were further divided in two batches and each batch was allowed to incubate at 30°C (D1) and 37°C (D2) temperature. After that the storage studied were carried out on fresh product (E1- 0 days storage), after 7 days storage (E2) and after 14 days storage (E3). These samples are stored at 5°C at refrigeration temperature. In sensory attributes the scores of flavor, body and texture, color and appearance and sweetness were determined. The evaluation process replicated thrice. Statistically factorial CRD are applied for analysis of the data. The best sensory quality of Misti Dahi was obtained from 100% buffalo milk with 12% sugar by the use of 2% inoculums with Lactococcus lactis subsp. lactics culture at 37°C incubation temperature and freshly prepared (0 day storage period), while 75% buffalo milk + 25% soy milk also at par in respect of sensory qualities of Misti Dahi.