Dahi
 Curd in a traditional Manipuri earthen pot | |
| Jeneng liyané | dahi, doi, perugu, thayir |
|---|---|
| Ajangan | Homemade yogurt/Fermented milk product |
| Panggonan asal | Indian subcontinent |
| Olah-olahan nasional gegayutan | Bangladesh, India, Nepal, Pakistan, Sri Lanka |
| Woworan pokok | Cow's milk, buffalo milk, or goat milk; Lactobacillus |
| Variasi | Mishti doi, Nabadwip-er lal doi |
 Buku masakan: Curd  Médhia: Curd | |
Curd minangka yogurt tradisional utawa produk susu fermentasi, asale saka anak bawana India, biasane disiapake saka susu sapi, lan kadang susu kebo, utawa susu wedhus . [1] Iki misuwur ing saindenging bawana India. Tembung curd digunakake ing basa Inggris India kanggo ngrujuk (alami probiotik ) yogurt krasan, [2] [3] dene istilah yogurt nuduhake macem-macem komersial sing dipasteurisasi sing dikenal minangka susu fermentasi sing dianggep panas . [4]
Curd digawe kanthi fermentasi bakteri susu. Ing proses iki laktosa ing susu diowahi dadi asam laktat dening sawetara mikroorganisme probiotik. Spesies sing melu fermentasi gumantung saka suhu lan asor lingkungan, lan bisa uga kalebu Lactococcus lactis, Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus delbrueckii subsp. bulgaricus lan Streptococcus thermophilus .
Rujukan
[besut | besut sumber]- ↑ Caballero, B.; Finglas, P.; Toldra, F. (2015). Encyclopedia of Food and Health. Elsevier Science. kc. 345–351. ISBN 978-0-12-384953-3. Dibukak ing December 6, 2017.
- ↑ The curious case of the Indian curd -Hindustan Times
- ↑ Making yogurt -blog
- ↑ Codex Alimentarius Yogurt rules, FAO