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Technology for preparation of improved texture Dahi
Technology Details:
Formulated dahi had improved body & texture.
The product has increased firmness.
The product showed reduced whey syneresis during storage.
The product was acceptable up to 25 days at 4°C storage.
The better-textured product can be prepared with low milk solids.
A cost-effective technology to make longer shelf life dahi with low milk solids.
The technology consists of an easily adaptable processing steps, hence adaptation
does not require any additional resources for an existing dahi manufacturing unit.