Fuente: "milk OR dairy products" J Food Sci Technol. 2026 May;63(5):934-942. doi: 10.1007/s13197-025-06304-0. Epub 2025 May 9.ABSTRACTDahi, a traditional Indian fermented milk product, is preferably made using thermophilic starter cultures, either through the back-slopping method or with commercially available concentrated dried Direct-Vat-Set (DVS) cultures. The back-slopping method often leads to inconsistencies in product, while drying process increases the cost of dried DVS cultures. Additionally, continuous use of dried DVS over a period becomes expensive for dairy manufacturers and may also lack the desirable flavour attributes preferred by Indian consumers. Hence, the study aims to develop indigenous, fast-acidifying, industry-friendly thermophilic DVS liquid starter culture blends for dahi production. Four Streptococcus thermophilus strains were evaluated for RAPD profile, compatibility assays, technological and microbiological parameters. A blend comprising two S. thermophilus in proportion 1.5:0.5 demonstrated better performance. The presence of both strains in the blend was confirmed by using RAPD. Further, addition of sodium formate and sodium glutamate improved the stability of blend up to six and 25 days at ambient and refrigerated storage, respectively. The developed thermophilic DVS liquid blend produced dahi with improved technological characteristics, could offer a cost-effective solution for dairy manufacturers to produce high-quality dahi.SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-025-06304-0.PMID:42111945 | PMC:PMC13153276 | DOI:10.1007/s13197-025-06304-0