Scientific Study on Indigenous Technology of Dahi Making of Eastern NepalRewati Raman Bhattarai* and Suman Kumar Lal Das
Tribhuvan University, Institute of Science and Technology, Central Campus of Technology, Hattisar, Dharan, Nepal
- *Corresponding Author:
- Rewati Raman Bhattarai
Institute of Science and Technology
Central Campus of Technology
Hattisar, Dharan, Nepal
E-mail: [email protected]
Received date: July 22, 2013; Accepted date: August 12, 2013; Published date: August 20, 2013
Citation: Bhattarai RR, Lal Das SK (2013) Scientific Study on Indigenous Technology of Dahi Making of Eastern Nepal. J Food Process Technol 4:253. doi:10.4172/2157-7110.1000253
Copyright: © 2013 Bhattarai RR, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Dahi is the traditional fermented milk product indigenous to Nepal having its history dating back to ancient times. The preparation method is unique with steps like saans marne, naato banne and uses special close necked wooden vessel carved out of wood called theki for fermentation. Caramelization during heating and duration of fermentation affects color, appearance and form of dahi. The best flavor comes from dahi prepared in daar theki. Heat treatment affects microstructure, texture and rheology of dahi. A good dahi should possess firm body, consistent quality with equal ration of sweetness and sourness. Dahi is indispensible item in Nepalese religious and cultural occasions which is nutritionally and therapeutically superior to milk. Storage life of dahi can be extended by a semi-continuous mode.