Home › MCQs › Food Science and Technology › Question #5975
Back to Questions
Food Science and Technology QUESTION #5975
Question 1
In traditionally made Dahi (South Asian yoghurt), which starter culture is typically used?
  • Freeze-dried commercial starters of \(S.\;thermophilus\) and \(L.\;bulgaricus\)
  • Back-slopping (using \(1\text{–}2\%\) of previous day's dahi as inoculum) containing mixed LAB including \(L.\;delbrueckii\), \(S.\;thermophilus\), \(Lc.\;lactis\), and \(Leuconostoc\) spp.✔️
  • Pure culture of \(L.\;acidophilus\) only
  • Strains of \(Bifidobacterium\;longum\)
Correct Answer Explanation
Traditional dahi is prepared by back-slopping — adding \(1\text{–}2\%\) of previous day's dahi (jamun/culture) to heated and cooled milk. This maintains a complex naturally evolved microbiota including \(Lc.\;lactis\), \(L.\;delbrueckii\), \(S.\;thermophilus\), \(Leuconostoc\) spp. and yeasts.