Technology of Sour Dahi Using Prolific Acidifying Lactic Cultures

Background:

Sour dahi is a widely consumed traditional fermented dairy product used in preparation of foods such as Kadhi, curd rice, and other regional dishes. With increasing demand for standardized fermented dairy products, dairy industries require efficient starter cultures for large-scale production of sour dahi with consistent acidity, flavour, and texture. Conventional cultures and traditional fermentation methods often result in inconsistent sourness, weak texture, and longer fermentation time. Most commercially available cultures are not specifically designed for rapid sour dahi production, creating challenges in industrial processing and product standardization.

Technology Details:

The present technology provides an efficient and standardized solution for the production of sour dahi using selected high acid-producing lactic cultures. The developed culture combination ensures rapid and consistent acid development during fermentation, thereby overcoming the limitations of conventional cultures associated with inconsistent sourness and longer fermentation time. The technology results in sour dahi with the desired intense sourness within a shorter duration. Further, the cultures possess texture-producing ability, which improves the firmness, body, viscosity, and overall sensory quality of the product. The technology therefore enables the production of firm-textured and intensely sour dahi suitable for dairy processing and commercial applications.