Partly Skimmed Yoghurt And Flavoured Partly Skimmed Dahi Testing

Partly Skimmed Yoghurt (Dahi) and Flavoured Partly Skimmed Dahi are fermented milk products regulated by the Food Safety and Standards Authority of India (FSSAI). These are made from partly skimmed milk, which contains reduced fat compared to full cream milk but retains essential nutrients like calcium, protein, and beneficial live cultures.

Partly skimmed yoghurt is obtained by fermenting partly skimmed milk using specific bacterial cultures, primarily Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. According to FSSAI guidelines, the product must contain a minimum of 8.5% solids-not-fat (SNF) and milk fat between 1.5% and 3.0%, depending on the level of skimming. The acidity must not be less than 0.6% as lactic acid, and the pH is typically around 4.5.

Flavoured Partly Skimmed Dahi is made by blending this yoghurt with FSSAI-permitted natural or artificial flavouring substances, sweeteners, fruits, colours, or stabilizers. It must retain the essential characteristics of fermented Dahi, such as texture, acidity, and if not heat-treated, active live cultures. In the case of heat-treated products, the label must clearly state “Contains no live cultures.”

FSSAI mandates specific labeling requirements for both plain and flavoured variants, including the product name, milk fat percentage, ingredient list, FSSAI license number, date of manufacture and expiry, storage instructions, and any claims regarding additives or live cultures.

These products are widely consumed for their digestive and nutritional benefits, offering a low-fat, protein-rich dairy option suitable for health-conscious consumers. Flavoured versions add taste appeal while complying with food safety and quality norms under FSSAI regulations.