Fermented Indigenous Indian Dairy Products: Standards, Nutrition, Technological Significance and Opportunities for its Processing
2017
Prasad Rasane | Rekha Kailey | Shailesh Kumar Singh
Fermentation is used since time immemorial for preservation of food. Since its inception, human kind has been practicing fermentation of various food products based on milk, fruits and vegetables, meat products, cereal and legumes, etc. Milk based products constitute of a large portion of our diet primarily in the Asian countries specifically in the Indian subcontinent. India produces about 132 MT of milk every year. Almost 60% of this is converted in traditional products. Fermented dairy products like Dahi (curd), Mishti Doi (sweetened curd), Shrikhand, Lassi and Chhach or Mohi (buttermilk), etc. are consumed frequently by the India population. For long the production of these products was unorganised. Recent technological innovations, research and awareness amongst masses has caused improvement in this scenario. The current paper reviews these products in term of present research advancement in mechanization and standardization of these products to be produced on a large scale, improving its economic value and nutritional significance.
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