ABSTRACT
Fermentation of foods is the conversion of raw materials by microorganisms and value addition to the end product, along with extending the shelf life of perishable raw food substrates. India is the largest milk producer in the world and home to popular fermented milk products such as dahi, lassi, and shrikhand. e basic details, such as the type of milk, method of preparation, and storage, have been well documented (Steinkraus 1995; Rati Rao et al. 2006). is chapter mainly focuses on the research carried out in recent years. e research has been focused mainly on technological innovations, nutritional and therapeutic properties of these products, and new advances that have been made to understand these aspects (Sarkar 2008; Khetra et al. 2011; Nagpal et al. 2012). Because of several nutritional and therapeutic functions it possesses, dahi could be considered as a functional food (Sarkar et al. 2011).
