Chemical Quality of Misti Dahi Prepared from Blending of Soy Milk with Buffalo Milk

A study was carried out during the year of 2012 and 2014 at Department of Animal Husbandry and Dairying, C.S. Azad university of Agriculture and technology, Kanpur -208002. The chemical evaluation of Misti Dahi prepared from various composition of different milk was the objective of present study. The treatments i.e., 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 Lactococcus lactis subsp. lactis with 2% inoculum (C1), Lactococcus lactis subsp. cremoris with 2% inoculums (C2) and Bifidobacterium bafidum 2% inoculums (C3). These were further divided in two batches and each batch was allowed to incubate at 300C (D1) and 370C (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). Pure buffalo milk was found most suitable, while 75% buffalo milk + 25% soy milk also at par in respect of chemical qualities of Misti Dahi. The overall maximum fat, lactose, ash and total solids content were noted in samples prepared from 100% buffalo milk with 10% sugar by the use of Lactococcus lactis subsp. lactus culture at 370C incubation temperature at freshly prepared (0 day storage period).