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Indian Traditional Fermented Dairy Products

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Traditional Foods

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 10))

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Abstract

Fermented dairy products are very popular the world over, because of their sensory and health-promoting properties. They are classified based on the type of microorganisms used, the metabolites produced by them and the physical form of the final product. The manufacturing procedures, the sources of milk, organoleptic quality and the names of many of the cultured dairy products produced across the world vary considerably. This paper covers technological aspects of fermented dairy products, namely, dahi, misti dahi, lassi and shrikhand which are very popular in the Indian subcontinent (India, Pakistan and Bangladesh).

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Authors and Affiliations

  1. Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana, 132 001, India

    Narender Raju Panjagari, Ram Ran Bijoy Singh & Ashish Kumar Singh

  2. Faculty of Dairy Technology, Sanjay Gandhi Institute of Dairy Technology, BVC Campus, Jagdeopath, Patna, Bihar, 800 014, India

    Ram Ran Bijoy Singh

Authors
  1. Narender Raju Panjagari
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  2. Ram Ran Bijoy Singh
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  3. Ashish Kumar Singh
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Corresponding author

Correspondence to Ram Ran Bijoy Singh .

Editor information

Editors and Affiliations

  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. University College Cork, School of Engineering, Cork, Ireland

    Jorge Oliveira

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Panjagari, N.R., Singh, R.R.B., Singh, A.K. (2016). Indian Traditional Fermented Dairy Products. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_7

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