Storage-Induced Changes in Physicochemical Attributes and Sensorial Quality of Milk Fermented Using EPS- and Non-EPS-Producing Lactic Acid Bacteria

The present investigation was undertaken to evaluate variations in the physicochemical attributes and sensory quality of milk fermented with exopolysaccharide (EPS)-producing and non-EPS-producing strains of lactic acid bacteria (LAB). Dahi was prepared following a standardized method and assessed at 0, 7, 14, and 21 days of refrigerated storage maintained at 5 ± 2°C. The findings revealed statistically significant differences sensory parameters between dahi manufactured using EPS-producing cultures and those produced with non-EPS starters. From a sensory perspective, dahi formulated with the EPS-producing culture combination of Lactobacillus helveticus MTCC 5463 and Streptococcus thermophilus MTCC 5460 achieved the highest overall acceptability scores. Throughout the storage period, notable alterations were observed in the sensory and physicochemical attributed of the dahi samples; however, the overall trend of these changes was largely consistent regardless of whether EPS or non-EPS starter cultures were employed. Microbiological evaluation indicated that total viable counts remained within acceptable limits for both categories of dahi throughout 21 days of refrigerated storage at 5 ± 2 °C.