Skimmed Yoghurt And Flavoured Skimmed Dahi Testing

Skimmed Yoghurt (Dahi) and Flavoured Skimmed Dahi are fermented dairy products made from skimmed milk, which contains less than 0.5% milk fat. These products are regulated by the Food Safety and Standards Authority of India (FSSAI) under the category of fermented milk, with specific compositional, safety, and labeling requirements.

Skimmed yoghurt is produced by fermenting skimmed milk using beneficial bacterial cultures, primarily Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The result is a low-fat, high-protein dairy product that supports digestion and overall health. As per FSSAI standards, the product must contain not less than 8.5% solids-not-fat (SNF) and a minimum acidity of 0.6% as lactic acid.

Flavoured Skimmed Dahi is prepared by blending skimmed yoghurt with FSSAI-approved flavouring substances, natural or artificial sweeteners, fruit pulp, or spices. These additions enhance taste and consumer appeal while maintaining the nutritional benefits of skimmed milk. If the product is heat-treated after fermentation (resulting in loss of live cultures), the label must clearly state “Contains no live cultures.”

Packaging must comply with FSSAI labeling standards and clearly identify the product as “Skimmed Yoghurt” or “Flavoured Skimmed Dahi,” with details such as milk fat percentage, ingredient list, nutritional information, FSSAI license number, batch code, manufacture and expiry dates, and storage instructions.

Skimmed yoghurt and its flavoured variants are ideal for health-conscious consumers, offering a low-fat, probiotic-rich dairy option that aligns with dietary goals without compromising on flavour or quality. When manufactured as per FSSAI norms, these products deliver both nutritional integrity and regulatory compliance.