The research was undertaken to know the effects of different level of sugar and mixed culture on
qualitative characteristics of dahi. Milk samples were collected and boiled to reduce the 20% of their
volume and divided into four portions after boiling. Sugar was added at 8, 10, 12 and 14% of of milk and
boiled again for a while. After boiling milk samples were cooled down to 370 C and 1, 2, 3 and 4% mixed
culture was added in each of the four level sugar added milk. The combination of 4 × 4 = 16 samples
were prepared and were incubated at 370 C in an incubator until coagulation. From the organoleptic
evaluation it was found that dahi samples prepared by adding 10 and 12% sugar level obtained more
score then that of the 8 and 14% sugar added dahi samples. Culture level and sugar level both had
influence on coagulation time. Coagulation time was less when low sugar and high level of culture was
used, on the other hand coagulation time was more when high level sugar and low level culture was
used. Chemical analysis showed that total solids and solids-not-fat, protein, carbohydrates content of dahi
samples were significantly increased due to the increased level of sugar and culture. But on other
parameters effects of sugar and culture were not appreciable. It was concluded that sugar level and
culture level both can changes the quality of dahi samples. A combination of 10% sugar with 2% culture
and 12% sugar with 3% culture was found appropriate for dahi making
