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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Dahi is a fermented milk product produced by lactic acid bacteria that convert lactose to lactic acid, lowering the pH to 4.5–4.8 and causing casein micelle aggregation.
Origin: Indians and Pakistanis (Traditional) — Indian subcontinent
See full technique reference →During fermentation, Lactobacillus and Streptococcus species metabolize lactose to lactic acid, which reduces the milk pH and protonates casein micelles. The lowered pH destabilizes the casein micelle lattice, allowing calcium‑phosphate bridges to form and the protein network to gel. The resulting curd retains whey proteins, giving Dahi its characteristic creamy texture.
Primary Reaction
Lactose → lactic acid (via LAB)
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