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Prof. Jashbhai Prajapati and Sreeja V.
This book is an effort to provide timely and comprehensive information about the most popular fermented food from Indian subcontinent,Â Dahi. This book provides traditional, technological, biochemical, microbiological, health and nutritional aspects ofÂ dahi. Lots of research work have been done and are still going on related toÂ dahi. The information is provided in a simple and systematic manner keeping in mind the probable readers. Additionally it also provides an over view ofÂ dahiÂ based products existing in India. This document also will serve as the comprehensive review of research work carried out onÂ dahiÂ and related products.
This book is a ready reference for students, teachers, researchers, food industry people and those who want to enter in to new business.Â This book will be of great help to studentsÂ pursuing under-graduate or post-graduate courses in dairy science and technology, food science and technology, home science and food nutrition as well as other basic science courses where this subject forms a part of its applied microbiology curricula. This will serve as a basic document for all those who wish to venture in to the business of fermented milks.