ABSTRACT
Milk-based products constitute a large portion of our diet, primarily in Asian countries specifically in Indian subcontinent. India is the largest milk producer in the world and home for the most popular fermented milk products. Fermented dairy products such as dahi (curd), mishti doi (sweetened curd), shrikhand, lassi, and chhach or mohi (buttermilk) are consumed frequently by the Indians. The current chapter is mainly focused on the technological innovations, nutritional and therapeutic properties of these products; new advances have been made to understand these aspects. Dietetic significance of Indian fermented milk products has been established due to their various nutritional and therapeutic properties.
