1 Research Scholar(D. Extn.) NDRI, Karnal-132 001
2 Sr. Scientist, (Dairy Extn.), NDRI, Karnal-132 001
3 Sr. Scientist (Dairy Microbiology) NDRI, Karnal-132 001
National Dairy Research Institute, Karnal-132001, India
*Part of the M.Sc. Thesis of the first author submitted to NDRI, Karnal (Haryana)
Study was conducted in Yamunanagar district of Haryana. The information gathered from 90 respondents. For the selection of blocks and villages, simple random sampling technique was applied. Three block headquarters and three villages (one each block) were selected for investigation. The criteria for comparison of Dahi prepared by NDRI Oahi culture and existing Dahi culture were appearance, colour, body and taste. Majority of respondents perceived no change in appearance (63.3%), body (68.9%), colour (82.3%) and taste (544%) of Dahi. Whereas, only small number of respondents reported good about the Dahi prepared by NDRI Dahi culture in comparison to existing Dahi culture.
