• Hari Shanker
• V.S. Bhadauriya
• Samar Jeet Singh

In this investigation for flavour scores of Dahi, it was revealed that the main effect of factors A, B, C, D and E was found to be highly significant. The first order interactions AC, AD, BD, CD, and second order interactions ACD and BCD were also found to be significant and the rest all first, second and third order interactions were observed to be non significant. The effect of types of milk, starter cultures, incubation periods and packaging materials (ABCDE) on flavour score of Dahi, was observed that maximum score (8.65) was in case of sample prepared from the combination of pure buffalo milk, Lactococcus lactis subsp. lactis with 1% inoculum, 370C incubation temperature with 8 hrs. incubation period and earthen pot packaging (A1B1C3D1E2) followed by the combination of A1B1C3D1E1, A2B1C3D1E2, A1B2C3D1E2, A2B1C3D1E2 and A1B2C3D1E1 which were statistically at par with respect to flavour of Dahi and were graded excellent quality and liked extremely. The lowest score (6.01) was obtained from A4B4C1D1E1 samples and were graded as fair quality.

Dahi , Soy milk, Sensory quality, Flavour

"Suitability of Replacement of Whole Buffalo Milk by Soy Milk for Dahi Making (Flavour Quality)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 6, page no.f651-f660, June-2022, Available :http://www.jetir.org/papers/JETIR2206583.pdf

"Suitability of Replacement of Whole Buffalo Milk by Soy Milk for Dahi Making (Flavour Quality)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 6, page no. ppf651-f660, June-2022, Available at : http://www.jetir.org/papers/JETIR2206583.pdf