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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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  4. 4Trends and Awareness of Nutritional and Health Aspects of Dahi Consumption: A Consumer Analysis in Anand and Vidyanagar, Gujarat, India2024
  5. 5A comprehensive study on the traditional fermentation practices and contemporary perspectives of Mishti doi in Bengal2025