Effect of initial pH, chemical preservatives and storage temperature on the shelf-life of β-Carotene rich sweet potato dahi

A technique was developed for the production of β-carotene rich dahi from milk and freshly extracted sweet potato juice by inoculating with starter culture at 2% and incubated for different periods of time to yield dahi of 4.0±1, 4.2±1 initial pH and stored at two different temperature 4oC and 30oC for 11 and 3 days. The sodium benzoate and potassium sorbate as preservatives were used and stored at 4 oC and 30oC.