Dahi is a well know fermented milk product consumed throughout India. The conversion of milk into Dahi is an intermediate step in the manufacture of Shrikhand, Makhan and Ghee. There are three types of Dahi –prevalent in the country viz.

1) Sweet, mildly sour dahi

2) Sour dahi and

3) Sweetened dahi (called misti, lal or payodhii).

Dahi has higher nutritive value as compared to milk. It is palatable, digestive, and assimilable than milk. The product has got nutritive and therapeutic value.

Dahi is carbonated to increase its keeping quality up to 15 to 30 days without refrigeration. Thermization is another process in which starter micro-organisms are killed after production of dahi to stop further metabolic degradation of milk constituents. Yoghurt is taken as short of set curd alike to dahi.