DIFFERENCE BETWEEN DAHI AND YOGHURT Curd (Dahi) Curd, also known as dahi, is a fermented dairy product, produced

by adding certain species of lactic acid bacteria to milk in the form of starter culture. For the production of dahi mixed mesophilic cultures of Lactococcus lactis subsp. lactis, Lc. Lactis subsp. Cremoris, Lc. Lactis subsp. diacetylactis, along with lueconostoc species are grown together. Judicious combination of acid producing and flavour producing microorganisms in the starter helps in the production of Dahi with a firm body and good flavour. PFA definition: Dahi or curd is a semi solid product, obtained from pasteurized or boiled milk by souring, using harmless lactic acid or other bacterial cultures. Dahi may contain additional cane sugar. It should have the same minimum percentage of fat and solids-not-fat as the milk from which it is prepared. Where Dahi or curd, other than skimmed milk Dahi, is sold or offered for sale without any indication of the class of milk, the standards prescribed for Dahi prepared from buffalo milk shall apply. 7.1.3 DAHI - Standards Characteristics Acidity % lactic acid Total Plate count Coliform count E. coli Salmonella Shigella Stephylococcus aurius Yeast and Mould Anaerobic spore PFA not more than 1000000/g 10 per g max Absent in 1g Absent in 25g Absent in 25g not more than 100/g 100 per g max Absent in 1g 100 per g max 10 per g max BIS 0.6 - 0.8

Listeria monocytogenes Absent in 1g Phosphatase test Negative

Yoghurt: Yogurt is a semisolid fermented product made from a standardized milk mix by the activity of a symbiotic blend of Streptococcus salavarius subsp. thermophilus and Lactobacillus delbruechii subsp. bulgaricus cultures. It may contain probiotic culture like lactobacillus acidophilus. The culture strains used for the production of yoghurt are themophillic bacteria and they work best at relatively high temperature (420C). It is common to boost the solids-not-fat fraction of the milk to about 12% with added nonfat dry milk or condensed skim milk. The increased protein content in the mix results in a custardlike consistency following the fermentation period. Major difference between Dahi and yoghurt Particulars Starter culture Dahi Yoghurt Lactococcus lactis subsp. lactis, Lc. lactobacillus delbrueckii Lactis subsp. Cremoris, subsp. bulgaricus and Lc. Lactis subsp. diacetylactis, streptococcus thermophilus Leuconostoc species lactobacillus acidophilus lactobacillus casei bifidobacterium langum/bifidum 43-450C for 5 6h Acetaldehyde flavor

Secondary/optional microorganisms

Incubation temperature Flavor

370C for 5- 8 h Diacetyl flavor