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Impact of climate and traditional practice on quality of homemade dahi

Published online by Cambridge University Press:  05 December 2024

Archana Chandran Open the ORCID record for Archana Chandran [Opens in a new window]  and
Athrayil Kalathil Beena
Archana Chandran*
Affiliation:
Department of Dairy Microbiology, Kerala Veterinary and Animal Sciences University, Lakkidi P.O, Pookode, Wayanad, Kerala, India
Athrayil Kalathil Beena
Affiliation:
Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur, Kerala, India
*
Corresponding author: Archana Chandran; Email: [email protected]
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Abstract

This research communication aimed at assessing the microbial quality and preparation practices of dahi/thayir, a popular traditional fermented milk product, in households from two distinct agroecological zones in Kerala, India, namely the high-range and central midland, We highlighted the significant variations and potential food safety concerns associated with regional differences in production methods. The local climate significantly influenced the incubation temperature of dahi/thayir, thereby influencing the types of microflora involved in the fermentation process. Data on preparation practices and sensory preferences were collected from producers during the sampling process, covering 200 households. There were significant variations in preparation practices between the two regions, particularly concerning the type of container used, inoculation rate and incubation period. Samples from the high-range region exhibited significantly higher acidity and coliform count as well as yeast and mold count than the central midland region. The household fermentation of milk is often uncontrolled, causing increased acidity levels. This uncontrolled fermentation favored the growth of contaminants such as coliforms and yeast, posing a potential threat to food safety. This study underscores the importance of understanding microbial quality variations and preparation practices in dahi/thayir production, emphasizing the need for proper fermentation techniques and hygienic practices to ensure the safety and quality of this traditional fermented milk product.

Keywords

Dairy microbiologyfermented dairy productmicrobiotamilk quality
Type
Research Article
Information
Journal of Dairy Research , Volume 91 , Issue 3 , August 2024 , pp. 339 - 342
Copyright
Copyright © The Author(s), 2024. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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