Role and viability of probiotic cultures in cow milk dahi

The studies on preparation of cow milk dahi by using probiotic cultures viz., Lactobacillus acidophilus (T₁) and Lactobacillus delbrueckii sub sp. bulgaricus (T₂) alone as well as in combination their of i.e. T₁, T₂ and T₃. The control dahi (LF-40) contained on an average total solids 12.75, fat 4.08, protein 3.22 and acidity 0.75% LA. The dahi prepared by using Lb. acidophilus (T₁) and Lb. delbrueckii sub sp. bulgaricus (T₂) alone, contained total solids 12.82 per cent and 12.80 per cent, fat 4.02 per cent and 0.91 per cent, respectively. Dahi (T₃) made by using Lb. aciobphilus + Lb. delbrueckii subsp. bulgaricus contained on an average total solids 12.81, fat 4.08, protein 3.27 and acidity 0.99 per cent lactic acidity. Dahi (T₃) prepared by using combination of Lb. acidophilus and Lb. delbrueckii subsp. bulgaricus showed higher viable lactobacilli count (77 × 10⁷ c f.u./gm) than T₂ (47 × 10⁷ c. f. u./gm) and T₁ (30 × 10⁷ c f.u./gm) samples respectively. The sensory score for aroma of the dahi sample T₃ showed maximum (7.90) and which was at par with control (T₀) dahi and T₁ dahi samples.