Scientific study on the indigenous technology of Dahi making of eastern Nepal
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 d...
| Main Authors: | , |
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| Format: | Journal Article |
| Published: |
2013
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| Online Access: | http://hdl.handle.net/20.500.11937/88685 |
| _version_ | 1848765062664159232 |
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| author | Bhattarai, Rewati Raman Das, Suman Kumar Lal |
| author_facet | Bhattarai, Rewati Raman Das, Suman Kumar Lal |
| author_sort | Bhattarai, Rewati Raman |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T11:29:17Z |
| format | Journal Article |
| id | curtin-20.500.11937-88685 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T11:29:17Z |
| publishDate | 2013 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-886852022-09-23T06:20:29Z Scientific study on the indigenous technology of Dahi making of eastern Nepal Bhattarai, Rewati Raman Das, Suman Kumar Lal 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. 2013 Journal Article http://hdl.handle.net/20.500.11937/88685 10.4172/2157-7110.1000253 http://creativecommons.org/licenses/by/4.0/ fulltext |
| spellingShingle | Bhattarai, Rewati Raman Das, Suman Kumar Lal Scientific study on the indigenous technology of Dahi making of eastern Nepal |
| title | Scientific study on the indigenous technology of Dahi making of eastern Nepal |
| title_full | Scientific study on the indigenous technology of Dahi making of eastern Nepal |
| title_fullStr | Scientific study on the indigenous technology of Dahi making of eastern Nepal |
| title_full_unstemmed | Scientific study on the indigenous technology of Dahi making of eastern Nepal |
| title_short | Scientific study on the indigenous technology of Dahi making of eastern Nepal |
| title_sort | scientific study on the indigenous technology of dahi making of eastern nepal |
| url | http://hdl.handle.net/20.500.11937/88685 |