Innovative Approaches to Upgrade Functional Properties of Dahi

Fermentation is the oldest method of milk preservation. Dahi is considered the oldest Indian fermented milk product and is equivalent to western yoghurt obtained by lactic fermentation through the action of single or mixed strains of lactic acid bacteria or by lactic fermentation accompanied by alcoholic fermentation by yeast. Traditionally dahi was prepared at home and it is one of the fastest growing milk product segments in India. Dahi could be categorized as a functional food owing to its various nutritional and therapeutic properties. Nutritional components of milk such as vitamins, proteins, minerals, carbohydrates are modified under the influence of metabolic activity of starter cultures during fermentation. β-galactosidase, the enzyme required for lactose hydrolysis have been demonstrated in dahi and the product exhibited antagonism against pathogenic and spoilage causing microorganisms.