Exopolysaccharides Producing lactic culture for preparation of low-fat dahi

Background:

Growing consumer awareness towards healthy diets and low-calorie foods has increased the demand for low-fat fermented dairy products such as low-fat dahi. However, reduction in fat content generally leads to poor texture, weak body, whey separation, and excessive post-acidification during refrigerated storage, resulting in reduced sensory acceptability and product stability. Conventional starter cultures are often unable to provide the desired firmness and texture required for good-quality low-fat dahi. The present innovation addresses these limitations through the use of a defined and well-characterized high exopolysaccharide (EPS) producing lactic culture.

Technology Details:

The present technology provides an efficient solution for manufacture of low-fat dahi using a fast acidifying EPS-producing lactic culture. The developed culture improves body, viscosity, firmness, and overall sensory quality of the product, thereby overcoming the texture-related defects commonly associated with low-fat fermented milk products. The EPS-producing ability of the culture helps in minimizing whey separation and improving product stability during refrigerated storage, while controlled acidification reduces post-acidification.