摘要 : In an attempt to utilize paneer whey for dahi production, milk (11.5% TS) was blended with concentrated paneer whey (11.5% TS) in ratios of 1:1, 2:1 and 3.1. The blend was fermented to dahi, which was evaluated for sensory, physic... 展开 In an attempt to utilize paneer whey for dahi production, milk (11.5% TS) was blended with concentrated paneer whey (11.5% TS) in ratios of 1:1, 2:1 and 3.1. The blend was fermented to dahi, which was evaluated for sensory, physico-chemical and textural properties. Amongst the different blends of milk and concentrated whey, dahi prepared from 3:1 blend was found to be acceptable for sensory and textural properties. Control dahi and dahi prepared using 3:1 blend were analysed for proximate compositionand physico-chemical properties. Dahi prepared from the blend (3:1) had lower fat and protein contents, but higher lactose and mineral content. Also, dahi prepared using the blend manifested weak body, greater syneresis, lower pH and higher acidity in comparison with control dahi. However, properties of the dahi prepared using the blends excepting syneresis were not significantly different from that of the control. Sensory scores for different attributes like colour, body and texture, flavour and overall acceptability decreased with increasing storage period, and physico-chemical properties like pH, acidity and syneresis were also affected by storage period in both the control and experimental dahi samples but significant differences were not observedbetween the dahi samples throughout storage period. Results suggested that concentrated paneer whey could be added at a rate of 25% to prepare dahi of acceptable quality and thereby utilize whey, a by-product in the dairy industry as well as increase the nutritional value of dahi. 收起