Description
Indian dahi fermentation is a lactic‑acid fermentation that uses indigenous starter cultures to convert lactose into lactic acid, lowering the pH and inducing protein coagulation.
Technical
During fermentation, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus metabolize lactose to lactic acid, which drops the pH to about 4.5. The acidification, together with heat‑induced denaturation of whey proteins such as β‑lactoglobulin, promotes gel formation and the characteristic creamy texture of dahi.
Science
Primary Reaction
lactose → lactic acid (via Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)
Sensory Profile
Aroma ()
sweetmilkyacidicwarmbutteryyogurt-likefresh
Origin & History
Civilization