Preparation of dahi from buffalo milk and blends with soy milk

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1 Preprtion of dhi from ufflo milk nd lends with soy milk MN Islm*, MS Hossin, MH Rshid, MSR Siddiki, MS Khn, F Prvin Deprtment of Diry Siene, Bngldesh Agriulturl University, Mymensingh 2202, Bngldesh Astrt The present study ws onduted to mesure the fesiility of using soy milk s supplement for the preprtion of dhi from ufflo milk. In this experiment, four different types of dhi were prepred y prtil replement of ufflo milk with soy milk nmed A (ontrol-100% Bufflo Milk), B (75% Bufflo Milk + 25% Soy Milk), C (50% Bufflo Milk +50% Soy Milk) nd D (25% Bufflo Milk + 75% Soy Milk).The prepred smples were judged y pnel of expert judges for orgnolepti qulities nd nlyzed for hemil tests. From the results of physil study, it ws found tht the overll orgnolepti (viz. smell nd tste, ody nd texture, olor nd pperne) sore of A, B, C nd D types dhi vried signifintly (P<0.01). From the results of the hemil test, the moisture nd protein ontent inresed signifintly (P<0.05), while ft, idity, totl solids nd minerl ontents signifintly deresed due to ddition of soy milk. From the findings of this work, it ws onluded tht 25% replement of ufflo milk with soy milk ould e used suessfully whih would produe dhi nerly similr to the qulity of tht mde exlusively from ufflo milk. Key words: Dhi, soy milk, ufflo milk Bngldesh Animl Husndry Assoition. All rights reserved. Bng. J. Anim. Si (3): Introdution Dhi is the most populr fermented milk produts whih results from lti id fermenttion of milk. Dhi is the prime soure of proteins, B vitmins nd lium whih re more digestile thn when they re present in fresh ondition. Dhi is very muh populr nd people of ll ges like it for its typil flvor, hrteristi solids onsisteny nd high nutritive nd therpeuti vlue. Dhi ontins 85-88% wter, 5-8% ft, % protein, % ltose, % lti id, % sh nd % lium (Lximinryn et l. 1952). Though ows re the min soure of milk in the world ut ufflo re lso the seond soure of milk supply in the world. Bufflo milk ft hs less holesterol nd more toopherol. Bufflo milk is riher in lium nd phosphorus nd lower in sodium nd potssium ompred to ow milk. The peroxidse tivity in ufflo milk is muh higher thn in ow milk. There is n ute shortge of milk nd other protein rih food of niml origin in Bngldesh. Now--dys, different types of milk repling ingredients re used to mke milk nd milk produts. Kmruzzmn et l. (2003) prepred dhi y using 10, 20, nd 30% nn juie with *orresponding uthor: mnislmds@yhoo.om whole milk. Soy milk ould e used in the mnufture of yoghurt (Hrdi nd Novkovie, (1994). Soyen ontins 35-40% protein nd 18-20% ft (Shroder et l., 1986). Dhi is vlued for ontrolling the growth of teri nd inurring intestinl disese like onstiption, dirrhe nd dysentery (Shhni nd Chndn, 1979). Dhi is lso effetive in lowering lood holesterol (Mnn nd Spoerry 1974). Arseni poisoning my e ured y tking dhi. Lolly prepred soy milk is omprtively heper thn whole milk nd t the sme time nutrient ontents is nerly similr to whole milk. The present study ws undertken to study the fesiility of using soymilk to prepre dhi using ufflo milk repled with soy milk. Mterils nd Methods Site nd time of experiment The experiment ws rried out t the Diry Chemistry nd Tehnology Lortory of the Deprtment of Diry Siene, Bngldesh Agriulturl University, Mymensingh, during the period of July to Otoer,

2 Dhi from ufflo nd soy milk Colletion of soyen seeds nd ufflo milk The soyen seed ws olleted from Deprtment of Genetis nd Plnt Breeding, Bngldesh Agriulturl University, Mymensingh nd the ufflo milk ws olleted from lol ufflo frm, Senri of Trisl Thn, Preprtion of soy milk from whole soyen powder Whole soyen (1000 gm) free from immture field dmge nd lk spot were grinded in soy flour mill. Grined powder (125g) ws dissolved with 1000 ml of wter y stirring. The milk ws strined through fine loth to seprte the residue. Soy milk ws then oiled t 100 C for minutes with onstnt stirring. Preprtion of different types of dhi Four types of dhi were prepred in this experiment. Out of four smples, one ws prepred only from whole ufflo milk (ontrol) nd other three were prepred y repling whole ufflo milk with soy milk t the rte of 25, 50 nd 75%, respetively. Preprtion of dhi from ufflo milk (ontrol) The olleted (1250 ml) ufflo milk ws heted to oiling temperture until redued up to 20% of the originl volume of milk. At the time of oiling, sugr ws dded to the milk t the rte of 12%. During heting, milk ws stirred thoroughly with the help of the spoon. After heting milk pn ws tken out from the heter nd llowed to ool down to 40 C. The mixed teri ontining strter ulture ws dded to the milk t the rte of 2% nd dissolved properly y stirring it nd then milk ws poured in severl pre-oiled wter wshed plsti ups of out 100 ml size nd kept t n inution temperture of 37 C until omplete ogultion of the smples (6-8hrs). After omplete ogultion, the dhi smples were tken out from the inutor nd were stored 2 hours in refrigertor t 5 C for evlution. This type of dhi ws identified s 'A' type (ontrol) dhi for experimentl purpose. Preprtion of dhi from ufflo milk with the ddition of different levels of soy milk For the preprtion of these types of dhi from ufflo milk, milks were divided into three portions (937.5, 625 nd ml) nd tken in three different ekers. Previously olleted soy milk ws dded with the ufflo milk (312.5, 625 nd ml) in different levels like 25, 50 nd 75% in different ekers. The ufflo nd soy milk smples were mixed properly with the help of the spoon. After mixing the different mixtures were oiled in different suspns nd then dhi ws prepred y using the sme proedure used for mking ufflo milk dhi. These different types of dhi were identified s 'B', 'C' nd 'D' types of dhi for the experimentl purpose, respetively. Evlution of different types of Dhi Orgnolepti prmeters mesured y pnel of expert judges inluded smell nd tste sore (50); ody nd onsisteny sore (30); olor nd texture sore (20); overll sore (100). Chemil tests nd nlysis of Dhi For ertifying the nutritionl sttus the smples were evluted in vrious wys. After orgnolepti evlution; ll dhi smples were hemilly nlyzed in the lortory in terms of idity perentge, moisture ontent (g/kg), totl solids (TS) ontent (g/kg), ft ontent (g/kg), protein ontent (g/kg), rohydrte ontent (g/kg), sh ontent (g/kg). Sttistil nlysis Anlysis of vrine test (ANOVA) ws done to find out the sttistil differenes etween different tretments. As ll experimentl mterils were ompletely homogenous nd for this reson dt were nlyzed y using one wy nlysis of vrine test (Completely Rndomized Design, CRD) s per MSTAT sttistil progrm. The differenes mong smple mens were ompred y lulting LSD vlue with the help of Lest Signifint Differene (LSD) test (Gomez nd Gomez, 1984). Results nd Disussion Initil qulity of ufflo milk nd soy milk The flvor, pperne nd olour of the ufflo milk smple ws norml. Avrge 138

3 Islm et l. (2015) Bng. J. Anim. Si. 44(3): speifi grvity; idity (%); moisture ontent (g/kg); totl solids (TS) ontent (g/kg); ft ontent (g/kg); protein ontent (g/kg); rohydrte (ltose) ontent (g/kg); sh ontent (g/kg) re given in the Tle 1. The initil speifi grvity nd hemil nlysis of ufflo milk in this study were in ordne with the norml rnge found in different litertures (Sultn 2005), El-Slm nd El-Shiini (1966), Islm et l. (1999), Hossin (2000), Alm (1999), Rhmn (2000), Shrm et l. (1996). In the present study four tegories of dhi (from ufflo milk in orportion with soy milk were prepred nd their physil nd hemil qulities were mesured to monitor the qulity. The results gree with the findings of Tuli (2007) nd Ktr nd Bhrgv (1994), Swrninthn nd Bhgvn (1966). Orgnolepti qulity of Dhi The sore of smell nd tste, ody nd onsisteny, olor nd pperne s well s the totl sore of different types Dhi were ompiled in Tle 2. It ws oserved tht the individul nd totl sore of physil prmeters of Dhi were signifintly deresed (p<0.01) when different levels of soy milk dded with ufflo milk. The findings of the experiments gree with Alm (1998) nd Sultn (2005) who showed tht ddition of soy milk derese individul s well s over ll sore of reported dhi. The results of this study supports the findings of Munzur (1999), Nhr (2000) nd Begum et l. (2011) who found tht overll sore for whole milk dhi ws higher thn other smples. It ws lso oserved tht overll sore of dhi `B' (25% SM) of this experiment ws little lower thn dhi `A' (ontrol) ut the sore ws within eptle rnge. The result lso indites tht overll sore of dhi `B' (25% SM) ws higher thn tht of dhi `C' (50% SM) nd dhi `D' (75% SM) smples. The findings of the present study grees with the work of Alm (1998) who reported tht 25% soy milk with whole milk ws highly eptle. From this experiment it ws oserved tht 75% ufflo milk nd 25% soy milk ws highly eptle for orgnolepti hrteristis. Soy milk hs eny flvor nd for this reson, inresed level of soy milk is relted with lower orgnolepti sores. Tle 1. Chemil qulity of ufflo milk nd soy milk smple Types of milk Speifi grvity Bufflo Milk 1.03± Soy milk 1.02± Aidity (%) 0.17± ± Moisture Totl solids Ft Protein Ash CHO g/kg ± ± 75.67± 39.00± 8.03± 46.63± ± 97.50± 25.00± 43.17± 6.87± 22.47± Tle 2. Orgnolepti evlution of dhi smples prepred from ufflo milk nd its prtil replement with soy milk Smple A B C D Smell & Test (50) ± ± ± ±2.18 Body & Consisteny (30) ± ± ± ±1.28 Colour & Texture (20) ± ± ± ±0.43 Overll Sore (100) ± ± ± ±3.88 LSD A: 100% ufflo milk dhi (ontrol); B: 75% ufflo milk +25% soy milk dhi; C: 50% ufflo milk + 50% soy milk dhi; D: 25% ufflo milk + 75% soy milk dhi,, Supersripts not similr within the men of sme row differ signifintly; *p<

4 Islm et l. (2015) Bng. J. Anim. Si. 44(3): Chemil prmeters The Aidity (%); moisture ontent (g/kg), totl solids (TS) ontent(g/kg), ft ontent(g/kg), protein ontent(g/kg), rohydrte ontent (g/kg), sh ontent (g/kg) of the prepred dhi re presented in Tle 3. It ws oserved tht the idity, totl solids (TS), ft, rohydrte nd sh ontent of dhi were signifintly deresed (p<0.01) nd moisture nd protein ontent were signifintly inresed (p<0.01) due to the ddition of soy milk. Generlly soy milk ontins less mount of idity, totl solids (TS), ft, rohydrte nd sh ut high mount of moisture nd protein thn whole ufflo milk. The results of idity nd ft ontent of prepred dhi grees with the findings of Alm (1998) who found tht the perentge of idity nd ft ontent dereses due to ddition of inresed level of soy milk for mnufturing dhi. The results of moisture, totl solids, ft, protein, rohydrtes nd sh ontent of the study lso gree with the findings of Sultn (2005) who found tht moisture nd protein ontent of dhi inresed nd totl solids (TS), ft, rohydrtes nd sh ontent were deresed due to ddition of different level of soy milk. Ghosh nd Rojorhi (1984) reported tht totl solids ontent of plin mrket dhi vried from to 43.04% with n verge vlue of 34.64% nd ft perent vried from 4.3 to 8.8% with n verge of 3.78 perent whih lso gree with our findings. Cost Benefits Anlysis Four types of dhi were prepred in the lortory. The minimum prodution ost of (per kg dhi) A (ontrol), B, C nd D types of dhi were Tk. 66.2, 56.2, 46.2 nd 36.5 respetively (Tle 4). So ost enefit for per kg B type (25% SM) dhi ws 10 Tk., C type (50% SM) dhi ws 20 Tk. And D type (75% SM) dhi ws 30 Tk. Tle 3. Chemil evlution of dhi smples prepred from ufflo milk nd its prtil replement with soy milk Prmeters Types of dhi LSD A B C D Aidity (%) 0.73 ± ± ± ±0.01 Moisture (g/kg) d ± ± ± ±4.11 Totl solids (g/kg) ± ± ±5.28 d ±4.11 Ft (g/kg) ± ± ±1.53 d ±1.53 Protein (g/kg) d ± ± ± ±2.25 Ash (g/kg) 9.97 ± ± ± ±0.10 Crohydrte (g/kg) ± ± ± ± A: 100% ufflo milk dhi (ontrol); B: 75% ufflo milk +25% soy milk dhi; C: 50% ufflo milk + 50% soy milk dhi; D: 25% ufflo milk + 75% soy milk dhi,, Supersripts not similr within the men of sme row differ signifintly; **, p<0.001 Conlusion From the findings of this study, it might e onluded tht 25% ufflo milk ould e repled with soymilk i.e. dhi mde y mixture of 25% soy milk nd 75% ufflo milk produed etter results. It ws lso oserved tht ddition of soy milk mde dhi ws heper. So people with lower inome level my fford this new type of dhi. 140

5 Dhi from ufflo nd soy milk Tle 4. Cost of different types of Dhi prepred in the lortory Items Amount Cost for A dhi (Tk.) Cost for B dhi (Tk.) Cost for C dhi (Tk.) Cost for D (Tk) 1250ml Bufflo milk 937.5ml ml ml Soy milk ml ml ml Sugr 150g Strter ulture 25g Continer 1no Cost for fuel 1kg Lour ost 1kg Trnsport ost 1kg Totl ost of prodution 1kg A: 100% ufflo milk dhi (ontrol); B: 75% ufflo milk +25% soy milk dhi; C: 50% ufflo milk + 50% soy milk dhi; D: 25% ufflo milk + 75% soy milk dhi Referenes Alm S (1998). A study on the preprtion of dhi from soymilk. M.S. Thesis, Deprtment of Diry Siene, Bngldesh Agriulturl University, Alm SMK (1999). Comprtive study on the qulity of dhi prepred from ow, ufflos, nd got milk. M.S. Thesis, Deprtment of Diry Siene, Bngldesh Agriulturl University, Begum J, Nhr A, Islm, MN nd Rhmn, MM (2011). Qulittive hrteristis of dhi prepred form non-ft-dry milk fortified with vegetle oil. Bngldesh Reserh Pulition Journl 6(1): El-Slm nd E1-Shiini, (1966). Chemil omposition of ufflo milk, The Asiti wter ufflo. N.R. de Guzmn (ed.) Tipei, Tiwn, Chin. pp.43. Ghle HM, Hnfy NM nd El-Ghndour, A. A. (1998). Some trils to produe yoghurt of low holesterol ontent: Milk ft replement y plm oil, Proeedings of the 7 th Egyption Conferene for Diry Si. nd Teh. Ciro, Egypt, 7-9 Novemer, pp Ghosh J nd Rojorhi GS (1984). Chemil miroiologil nd sensory properties of misti Dhi in Clutt. Asin Journl of Diry Reserh Goimez AK nd Gornez AA (1984). Sttistil proedures for Agriulturl Reserh. Seond Ed. John Wiley nd Sons, New York, USA. pp Hrdi J nd Novkovi P (1994). The fesiility of yogurt mnufture using ow milk nd soy milk lends. Diry Siene Astrt, 56: 725. Hossin I (2000). Studies on the yield nd omposition of ufflo milk rised under different mngement systems. M.S. Thesis, Deprtment of Diry Siene, Bngldesh Agriulturl University, Islm MN, Hssm MN, nd Islm MN (1999). A omprtive study on physil, hemil nd miroiologil qulities of ows nd uffloes milk olleted from Senri zr t Trishl thn (Mymensingh). M.S. Thesis, Deprtment of Diry Siene, Bngldesh Agriulturl University, Kmruzzmn M, Islm, Rshid MN nd Rhmn 141

6 Islm et l. (2015) Bng. J. Anim. Si. 44(3): MN (2003). Replement of whole milk with nn juie for mnufture of fruit dhi. Bngldesh Veterinrin, 20 (2): Ktr RV nd Bhrgv VN (1994). Studies of the mnufture of rsogoll from ufflo milk nd soymilk lends. Indin Journl of Diry Siene, 47(11): Lxminryn H, Nmdripd VKN, Lkshmi NV, Nntrmih SN nd Sreenivsmurthy V (1952). Studies on dhi II: Generl Survey of the qulity of mrket dhi. Indin Journl of Veterinry Siene 22(1): Mnn GV nd Spoerry A (1974). Studies of surftnt nd holesteremi in the Mssi. Amerin Journl of Clinil Nutrition. 27(5): Munzur MM (1999). Studies on the mnufture nd keeping qulity of dhi from skim milk fortified with non ft dry milk powder nd different levels of vegetle oil. M.S. Thesis, Deprtment of Diry Siene, BAU, Nhr L (2000). Studies on the preprtion of dhi (yogurt) from skim milk with the ddition of vegetle oil nd different levels of non-ft dry milk (NDM). M.S. Thesis, Deprtment of Diry Siene, Bngldesh Agriulturl University, Rhmn M (2000). A omprtive study on ows nd uffloes milk nd their shelflife t room nd refrigertion temperture. M.S. Thesis, Deprtment of Diry Siene, Bngldesh Agriulturl University, Shroder DJ, Elliot JI nd Jkson H (1986). Nutritionl studies on soyen urd produed y lium sulphte preipittion of soyen milk, Journl of Food Siene, Shhni KM nd Chndn RC (1979). Nutritionl nd helthful spets of ultured nd ulture ontining diry foods. Journl of Diry Siene. 62(10): Shrm KC, Vrindr nd Singh S (1996). Dy-to-dy vritions in totl holesterol nd some others omponents of milk from ow nd ufflo during summer. Indin Journl of Diry Siene, 49: Sultn N (2005). Preprtion of dhi from ufflo milk with the ddition of different levels of soy milk. M.S. Thesis, Deprtment of Diry Siene, Bngldesh Agriulturl University, Swminthn M nd Bhgvn RK (1959). Our Food Gnesh & Co. (Aldrs) Privte Ltd. Mdrs-17, Indi, pp. 88 Tuli WA (2007). Preprtion of soymilk y using different methods. M.S. Thesis, Deprtment of Diry Siene, Bngldesh Agriulturl University, 142