Innovations in Indian Fermented Milk Products — A Review

Abstract

Dahi is considered the oldest Indian fermented milk product and is equivalent to Western yogurt from which derivatives such as shrikhand (sweetened concentrated curd) and lassi (stirred curd) are derived. Dietetic significance of Indian fermented milk products has been established due to its various nutritional and therapeutic properties. Acceptable quality dahi could be obtained with the application of acid producing as well as flavor (primarily diacetyl)-producing organisms and adopting a two-stage fermentation. Biotechnological innovations suggest inclusion of certain probiotic and beneficial bacteria for further enhancement in the dietetic properties of traditional dahi. Application of bio-preservatives and thermization (mild heat-treatment) may be recommended for shelf-life extension of dahi to extend the market reach.

Key Words:

• Indian fermented milk products
• dahi (curd)
• shrikhand (sweetened concentrated curd)
• lassi (stirred curd)