Dahi (curd) is a staple in Indian households, known for its versatility and nutritional benefits. It is produced by the bacterial fermentation of milk, involving lactic acid bacteria which give dahi its characteristic texture and tang. Probiotics, live microorganisms beneficial to health, are often added to enhance its health benefits.
Brands Tested
Consumer Voice tested nine brands of plain and probiotic dahi. Seven brands were plain dahi, and two were probiotic. The rankings based on lab performance are as follows:
Probiotic Dahi
Mother Dairy b-Activ (1st)
Nestle Actiplus (2nd)
Plain Dahi
Nestle (1st)
Verka (2nd)
Mother Dairy (3rd)
Vita (4th)
Reliance Dairy Life (5th)
Amul Masti (6th)
Britannia Daily Fresh (7th)
Key Findings
Marking and Labeling:
The packaging should include detailed information such as the product name, type, class of milk, net content, batch number, expiry date, and more. Misleading claims affected scores, e.g., Mother Dairy’s "98% fat free" claim was penalized.
Acidity:
Acidity levels are an indicator of fermentation and storage conditions. The required range is 0.6 to 0.8%. All tested brands were within this range.
Milk Protein:
Essential for human nutrition, protein content varied among brands. Mother Dairy b-Activ, Nestle Actiplus, and Amul Masti did not meet their claimed protein levels.
Total Milk Fat:
All brands met the minimum fat content requirement based on the type of milk used.
Carbohydrates and Cholesterol:
The carbohydrate content was highest in Nestle plain dahi, while the lowest was in Vita. Mother Dairy plain dahi had the highest cholesterol content.
Minerals:
The presence of calcium and phosphorus was measured. Some brands like Amul Masti did not meet their claimed phosphorus levels.
Heavy Metals:
All brands were within safe limits for lead and arsenic.
Microbiological Quality:
No microbial contamination was found in any brand.
Useful Bacteria:
Both plain and probiotic dahi contained beneficial bacteria, with probiotic dahi having higher quantities.
Sensory Tests:
Evaluations included taste, texture, and overall acceptability. Mother Dairy b-Activ was the most acceptable in sensory properties.
Sensory Evaluation Scores
Brand
Appearance
Aroma
Taste
Texture/Bite
Aftertaste
Overall Acceptability
Mother Dairy
4.2
3.9
3.9
3.7
3.9
3.9
Nestle Actiplus
3.9
3.4
3.5
3.7
3.4
3.5
Kanodia
3.5
3.2
3.3
3.7
3.3
3.3
Mum’s
3.6
3.5
3.3
3.4
3.0
3.2
Tops
3.0
3.1
3.2
3.3
3.0
3.1
Haldiram’s
2.7
2.8
2.9
3.0
2.9
3.06
Tasty Treat
3.6
3.2
2.7
3.2
3.0
3.0
Great Value
3.1
3.2
2.8
2.8
2.7
2.9
Pachranga’s Farm Fresh
3.3
2.6
2.8
3.1
2.7
2.8
Conclusion
All tested brands contained beneficial bacteria and complied with national standards. Mother Dairy was found to have the highest quantity of probiotic bacteria in the probiotic category. Most tested packaged dahi were comparable to homemade curd in taste and texture, with no significant microbial contamination or harmful substances.
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