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October 9, 2025Food Science and Technology International

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

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Authors

ARArijit RayCSChitranayak SinhaSBS. Z. Berry

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Overview

This study demonstrates how processing conditions and fermentation methods affect sweetened dahi, indicating a replicable approach for consistent quality.

Key Points

  • Dahi prepared with artificial liquid caramel in polypropylene cups showed superior quality.
  • Controlled conditions in an advanced incubator improved texture and colour attributes of dahi.
  • The study highlights the importance of processing conditions for maintaining consistent product quality.
  • These findings can help guide dairy producers in scaling up production while meeting consumer preferences.

Cite This Study

Ray et al. (2025) studied this question.

synapsesocial.com/papers/68e70da790569dd607ee5cbehttps://doi.org/10.1177/10820132251384805
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Also Consider

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  1. 1Traditional techniques and practices in the processing, quality assurance and marketing of sweetmeats and fermented dairy products in some selected areas of Bangladesh2025
  2. 2Characteristics of Physical, Microbiological, and Organoleptic of Dali and Fresh Cheese from Goat’s Milk during Low Temperature Storage2025
  3. 3A comprehensive study on the traditional fermentation practices and contemporary perspectives of Mishti doi in Bengal2025
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  5. 5Improvement in Smoothness of Fermented Soymilk Yogurt-Mimic by Effective Use of Applicable Lactic Acid Bacteria Strains2025