FERMENTED DAIRY PRODUCTS IN BANGLADESH

Published: November 20, 2011

By: M. A. S. Khan, A. K. M. Masum, M. N. Islam and M. H. Rashid

Summary

Fermented foods, exclusively and traditionally prepared from milk or its byproducts, are very popular in Bangladesh. Almost all of these foods are functional in nature. Among these functional fermented products like dahi, lassi, matha, borhani, acidophilus milk, fermented whey drinks and cheese are noteworthy. These products are widely manufactured throughout the Bangladesh. Out of the entire fermented products available, people of all classes and age prefer dahi (usually sweet curd) either as a part of the daily diet or as a refreshing dessert. Dahi is prepared by using a mixed culture of Streptococcus lactis, Streptococcus thermophilus, Streptococcus cremoris, Lactobacillus bulgaricus, and Lactobacillus plantarum. Nutritionally, dahi is nearly complete food since it is made from milk and additional nutritional feature also formed due to use of Streptococcus and Lactobacillus organisms. The metabolic product of these organisms also plays beneficial role in different health aspects like blood pressure, cholesterol content and antimutagenecity. Lassi, a refreshing beverage made from sweet curd, sugar syrup and rose flavour, is liked by all especially during summer when served with ice. Matha which is prepared from butter milk and sour in taste; a little amount, 0.5% salt may be added to increase the palatability. Borhani is prepared from sour dahi to which various spices are added to give a spicy flavour. Acidophilus milk and fermented whey drinks are new additions to the industry. Cheese, in the name of the “Dhaka cheese”, is sold in different cities of Bangladesh. Four per cent of the total milk production is used to prepare dahi and 10% of the milk used for the production of all other fermented products, but the amount of milk used for various dairy products is gradually increasing. Keywords: food, fermentation, animal products, Bangladesh

Content from the event: