Description

Yoghurt (Dahi) and Flavoured Dahi are regulated fermented milk products under the Food Safety and Standards Authority of India (FSSAI). Yoghurt or Dahi is obtained by fermenting milk using specific lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. It can be prepared from various types of milk, including full cream, toned, double toned, skimmed, or partly skimmed milk. According to FSSAI standards, the minimum required solids-not-fat (SNF) content in Dahi is 8.5%, and the minimum titratable acidity should be 0.6% as lactic acid. The milk fat content must align with the type of milk used—for example, 3.0% for Dahi made from toned milk.