Many consumers complain about the curd they buy from a retail shop or even online. While it is difficult to pinpoint at the cause, the best curd brand in India will take the appropriate measure to avoid any such issue from arising. In this blog, we will list the major concerns of consumers regarding dahi, and what a reputed manufacturer does to resolve them.
Poor flavour
Diacetyl is an important flavouring agent which gives aroma to dairy fermented food products. A low level of this component can result in a poor flavour of dahi. It is naturally produced by lactic acid bacteria. To produce a curd that has the right flavour, the starter culture should have a judicious combination of acid-producing and flavour-producing microorganisms. The best curd brand in India uses a starter culture that is especially suited for the production of curd.
Oxidized flavour
It is well-known that cultured milk should be protected from fluorescent light or sunlight to get the best flavour. An oxidized flavour could be the result of the cultured milk being exposed to bright light. While incubation, a dahi manufacturer will protect the cultured milk from direct sunlight. While there are many complaints about other dahi brands about the taste, Ananda dairy has not received any complaint so far.
High Acid
A high acid content in dahi can be because of the addition of more culture, increased incubation time or use of sour milk. The best curd brand in India will add the optimum amount of starter culture and use good quality milk.
Weak body
The body of the dahi should be ideally stiff. But, a weak body can be because of several reasons. Insufficient heat treatment of cultured milk can be a cause. Too low SNF percentage could be another primary cause. Lastly, severe agitation after fermentation can also cause the curd to have a loose texture. These complaints can be resolved by a dairy company by providing heat treatment at 85 degrees Celsius for not less than 30 minutes. Also, it can be resolved by increasing the SNF percentage to 11% by adding skim milk powder. Ananda Dairy has not received any complaint regarding a weak body.
Cheesiness
Inappropriate measures to maintain sanitation can cause yeast formation in the dahi. This will produce a cheesy flavour in the dahi. Ananda Plain Curd does not taste cheesy because it is prepared in a sanitized environment that will prevent any cross-contamination.
Rancid Flavour
A lipolytic activity caused by a metabolic process through which the triacylglycerols break down via hydrolysis into their constituent molecules can result in a rancid taste for dahi. Reputed dairy brands do not mix pasteurized and raw dairy ingredients before homogenization.
Complaints against dahi brands about the flavour can be innumerable. However, the reviews of Ananda Plain Curd have shown that it is the best dahi. The dairy product company uses the best practices to produce dahi that has the right flavour.
Ananda Dairy 