Thermal Processing of Dahi to Improve its Keeping - Quality

Yoghurt indigenously called Dahi in the indo-Pak subcontinent is one of the most important fermented milk product of this region. With a limited estimate about half of the total milk production is transformed this way. Although conventionally a large proportion of this product through dahi making is meant to preserve surplus supplies of milk in the form of butter (makhan), heat clarified butter oil (ghee) or buttermilk (lassi) etc. (depending upon the treatment given to dahi) yet a substantial amount is consumed alone or devoured with very many oriental dishes or as an auxiliary food. Despite nutritional aspects it also owes "medicinal status".