Module.

5 Fermented Milk and Milk Products

Lesson-15
Sensory Evaluation of Dahi and Yoghurt

15.1. INTRODUCTION

Dahi and yoghurt are categorized as acid fermented milk products. Dahi is indigenous
fermented milk product, which is prepared by the lactic acid fermentation of milk. Yoghurt is the
exotic counterpart of dahi, which is prepared by using cultures containing Lactobacillus
bulgaricus and Streptococcus thermophilus. Though dahi and yoghurt are well known fermented
dairy products, literature on their sensory evaluation is not available. The BIS has specified
standards for dahi, but has not covered the sensory quality requirements. Hence an attempt has
been made to evolve a scorecard for sensory evaluation of dahi and yoghurt.

Broadly speaking dahi meant for direct consumption falls in to 3 categories viz. (i) sweet
dahi, (ii) sour dahi and (iii) sweetened dahi. The dahi may be prepared from either whole milk or
skim milk. The production of dahi involves boiling of milk followed by cooling to room
temperature. The milk is then inoculated with (0.5-1.0%) starter and then allowed to set
overnight without disturbance. The curd will generally set in a period of 4 to 8 h.

15.2. Desirable characteristics in Dahi

15.2.1. Colour and Appearance: The colour of dahi should be pleasing, attractive and uniform
without showing any signs of visible foreign matter. The colour of dahi ranges from creamish
yellow for cow to creamish white for buffalo milk. It should be free from browning. Dahi should
have smooth and glossy surface without appearance of any free whey on top.
15.2.2. Flavour: Flavour of dahi is the most important quality attribute. A pleasant sweetish
aroma and a mild clean acid taste are looked for in the product. It should be free from any off
flavour. A good pleasant diacetyl flavour is desired in dahi. Skim milk dahi lacks the natural rich
flavour of fat. Dahi should not show any signs of bitterness, saltiness or other off flavours.
15.2.3. Body and Texture: Good dahi is a weak gel like junket, when whole milk is used. It has
a creamy layer on top, the rest being made up of a homogeneous body of curd. The surface
should be smooth and glossy while the cut surface is trim and free from cracks and gas bubbles.
 Sensory evaluation of dahi and yoghurt

15.2.4. Acidity: Generally an acidity of 0.75 to 0.85 % lactic acid is appropriate for good dahi.
Excessive acidity gives the product a sour, biting taste. However in sour dahi, the acidity can go
up to 1 % lactic acid.

15.3. Score card for Dahi

On the basis of desirable attributes for good dahi, the following score card is suggested.

Table-15.1: Score card for Dahi

Attribute Perfect Sample Score

Score 1 2 3 4 5
Flavour 45
Body and texture 30
Acidity 10
Colour and appearance 10
Container & closure 05
Total 100

Suggested deductions from score for different sensory attributes of dahi based on defect
and intensity:
Table-15.2: Scores for degree of defects
Attribute Defect Degree of defect
Slight Definite Pronounced
Flavour High acid, greeny, bitter, 7 9 11
metallic
yeasty, cheesy 10 13 16
Body & texture Grainy, thin body 2 5 8
Ropy & wheying off 4 8 12
Acidity Too low, too high 1 3 5
Container & Soiled, improperly covered 1 2 3
closer
Appearance & Unnatural colour 1 3 5
Colour Presence of foreign matter 2 4 6

15.4. Sequence of Observations:

For judging the quality of dahi the following observations have to be made in the order specified
below:
 Sensory evaluation of dahi and yoghurt

1. Container:Note the type and condition of container and presence of any package
defects. Observe for the fullness, cleanliness and general appearance. Note for any soiling
of container or lid.
2. Aroma: Remove the closure of the package and observe the typical aroma by smelling
the product immediately. Notice the intensity and duration of aroma.
3. Colour & Appearance: Examine for uniformity of colour and the presence of any
visible foreign matter. The surface of dahi should be shining.
4. Body & Texture: Cut the curd by means of a spoon / knife and lift a portion of
it.Observe the evenness of cutting. Observe the cut surface for any air pockets or free
whey pockets.
5. Flavour: Place a small spoonful of curd on the tongue and observe the flavour and aroma
for both intensity and duration. Note the type of taste perceived. Expectorate the sample
and note the after taste.

15.5. Defects in Dahi

15.5.1. Colour and Appearance
Normally good quality dahi will not show any objectionable colour defect or, appearance defect.
However, a brown colour due to over boiling of milk will usually result and is considered a
defect. If the milk is not strained, foreign matter appears on the top layer of dahi giving unclean
appearance. Surface discoloration due to growth of moulds is not common, however, after
prolonged storage this defect is likely to be encountered. Free whey floating on the surface is a
serious defect.

15.5.2. Flavour
15.5.3. High acid: This defect is caused either due to excessive amount of inoculum, or high
temperature or prolonged storage, and is characterized by sharp acidic taste and very sour smell.
However, in sour dahi high acid level (1 %) is not considered as a defect.
15.5.4. Bitter: Generally associated with contamination of milk or culture with sweet curdling
organisms. Sometimes bitter taste is also associated with milk from animals fed on certain feeds.
Bitter taste is generally perceived at the end of tasting period
 Sensory evaluation of dahi and yoghurt

15.5.5. Cheesy: This defect is noticed in dahi stored for a long period and due to proteolysis of
milk. However, this defect is not common in dahi as it is generally not stored for long time.
15.5.6. Metallic: This defect is due to contamination of milk with iron or copper and occurs
when curd is set in metallic containers. The sour taste of dahi masks the metallic defect.
15.5.7. Lumpy or grainy: This defect is observed more often when reconstituted milk is used,
and is due to improper dissolution of milk powder. This is not a common defect.
15.5.8. Watery with Curdy flakes: This defect arises from low total solids content followed by
mechanical stress to curd.
15.5.9. Wheying off: This is a serious defect noticed in dahi. Free whey floats either on the top
or curd floats on top with free whey at the bottom. Free whey appearance at the top is associated
with high acidity, higher temperature and prolonged storage. Appearance of whey at bottom with
curd floating on the top gives an indication of contamination of either milk or starter.
15.5.10. Too weak body: In this case dahi will not retain its body and flows like condensed milk
from the container. This defect may be due to either low total solid content (adulteration with
water) or insufficient acid production
15.5.11. Gassy: Presence of gas pockets in the body of curd or gassy appearance is a serious
defect associated with the growth of contaminant yeasts or coli aerogenes organisms.
15.5.12. Ropiness: This defect is not generally associated with dahi, but can be seen if milk is
not pasteurized properly or gets contaminated with sliminess producing organisms.

15.6. Yoghurt

15.6.1. Desirable characteristics of Yoghurt

15.6.1.1. Appearance and colour:
Yoghurt appears as a jelly like coagulum and with porcelain like surface without wheying off.
The coagulum cuts to give a clean surface. Yoghurt should not contain any foreign matter except
flavorings (added to the flavoured yoghurt). However, stirred yoghurt should be homogenous
and give sufficiently stirred appearance. In natural yoghurt natural milk colour should be present.
Yoghurt should have fresh appearance.
15.6.1.2. Body and Texture
 Sensory evaluation of dahi and yoghurt

The body of yoghurt should be custard like with smooth texture. Adequate firmness without
syneresis is essential for a top quality product. Stirred yoghurt should be creamy, viscous and
non-pasty.
15.6.1.3. Flavour
Natural yoghurt should have a pleasantly milk to light sourish taste with natural yoghurt flavour.
In case of flavoured yoghurt, the flavour should be typical for the flavouring used.
15.6.1.4. Acidity
Normally 0.8 to 1.0% lactic acid is desired in yoghurt.

15.6.2. Sequence of observations

Follow the same sequence of observations as for dahi.

15.7. Defects in Yoghurt

15.7.1. Appearance and Colour
The possible defects include presence of extraneous matter, lack of uniformity, unnatural colour
(colour not typical of the flavouring in case of flavoured yoghurt), surface discolouration,
wheying off, fat separation, gassiness and improper distribution of additions like fruits and
flavorings.
15.7.2. Flavour
The flavour defects in yoghurt are
• Metallic, oily, tallowy and rancid flavour arising from oxidation or rancidity of milk fat
• Cheesy, bitter and putrid flavour associated with proteolysis
• High acid and too sour resulting from over fermentation
• Stale and flat flavour due to lack of specific aroma
• Too low and too high flavour in artificially flavoured yoghurt
• Feed flavour arising from the milk
• Yeasts, fruity and malty flavours associated with the growth of contaminants
• Burnt flavour resulting from overheating of milk

15.7.3. Body and Texture

These include
 Sensory evaluation of dahi and yoghurt

• Thin and milky body due to lack of firmness of gel arising from low solids content and
insufficient incubation
• Split body which is a consequence of shaking the gel by faulty handling
• Granular or lumpy: a defect noted with improper dissolution of milk powder and also a defect
in microstructure due to very slow acidification by the starter
• Whey separation arising from the syneresis of the gel, which may be a result of high acid
formation or low solids concentration
• Sticky, gluey, gummy and too firm body as a result of excessive addition of stabilizers
•Ropiness associated with ropy fermentation
•Weak body resulting as a consequence of low level of fermentation coupled with low total solid
concentration
•Presence of gas holes due to contamination with yeasts and coli aerogenes group of organisms

Table-15.3: Score card for yoghurt

Suggested score card for yoghurt/Dahi

Attribute Perfect Score Sample Score

1 2 3 4 5
Flavour 45
Body and texture 30
Acidity 10
Colour and appearance 10
Container & closure 05
Total 100

Suggested deductions from score for different sensory attributes of yoghurt based on defect and
intensity
 Sensory evaluation of dahi and yoghurt

Table-15.4: Score card for degree of defects yoghurt

Attribute Defect Degree of defect

Slight Definite Pronounced
Flavour Artificial, cooked, coarse, 6 9 12
Perfect score 45 lacks, flavour, too strong
flavour, too sour
Bitter, oxidized, metallic, 10 13 16
unclean, yeasty
Body & texture Grainy, rigid, weak 1 3 5
Perfect score 30
Wheying off, gassy, ropy, 4 6 10
gummy
Acidity High acid, insufficient acidity 1 3 5
Perfect score 10
Container& closer Dirty, improperly covered 1 2 3
Perfect score 5
Appearance& Discoloured, unnatural colour 2 4 6
Colour
Too dark, too light 1 2 4
Perfect score 05
 Sensory evaluation of dahi and yoghurt

Questions
Choose the correct answer and write the number of correct answer A or B or C or D in the
square given against each sub question.

1. In a score card of dahi, maximum score is allotted to

A. Acidity
B. Flavour
C. Body
D. Appearance
2. The desired acidity of a good quality dahi (% lactic acid)
A. 1.1 and above
B. 0.8 to 1.0
C. 0.6 to 0.7
D. 0.6 and below
3. Whey separation in dahi is due to
A. High total solids
B. Addition of stabilizer
C. Low incubation temperature
D. Excessive acidity
4. Contamination in dahi do not induce the following flavour defect
A. Yeasty
B. Mouldy
C. Fruity
D. Burnt
5. The flavour not associated with proteolysis
A. Cheesy
B. Bitter
C. Putrid
D. Fruity