ABSTRACT

Nutritional supplements and fortified food products are there is a demand like never before. Consumers are on the look for various nutritional products and foods that are healthy, palatable, nutritious and safe. Dairy products are one sect of food products that are healthy and nutritious and one among them is curd. It is a practice in Indian culinary to add curd in every meal. Ayurveda dietetics has also put light on the benefits of curd and its products in various treatises. Dadhi is a fermented product that takes specific time to form. In text of Ayurveda one can come across references about formation of curd using different media is explained. By incorporating herbs for the formation of curd, the product is fortified with other phyto chemicals making it richer. This is also proved by analytical researchers carried out. This journal highlights the different ways of curd formation adopting various herbs as a media and the health benefits of it. Keywords: Curd, coagulation, dadhi, milk, paneer, nutrition, ayurveda
Publication date: 01/12/2021

https://ijbpas.com/pdf/2021/December/MS_IJBPAS_2021_5749.pdf

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https://doi.org/10.31032/IJBPAS/2021/10.12.5749