ABSTRACT
Dadih is one of the most distinct products in microbial quality and an important fermented milk. It is a yogurt-like product with a distinctive thicker consistency, smooth texture, and pleasant avor and has provided safety, portability, and novelty to milk nutrients for the indigenous people in West Sumatra. Currently, dadih is consumed as a traditional food, served at weddings and while giving an honorable title “Datuk” in West Sumatra during the ethnic tradition or “adat” ceremony. Generally, dadih is consumed during breakfast with rice after adding sliced shallot and chili (“sambal”), or it is mixed with palm sugar and coconut milk, being served as a topping of steamed traditional glutinous rice akes, a corn ake-like product, called “ampiang dadih.”
