Critical review on various types of Dadhi with reference to its method of preparation

Abstract

Ayurved is the science for the preventive, promotive and curative aspects in health system. Dadhi is said as Dugdha Vikruti means milk product. Dadhi is one of the oldest Indian fermented milk products and may be considered the western equivalent to yoghurt. Acharya Sushruta has mentioned 7 categories of Dadhi (Curd). It is prepared by either method using acidic substances like lemon juice, vinegar or homemade by transferring a spoonful of the previous batch of Dadhi to Shrutaksheer (heated milk) at room temperature. It absorbs water from intestines hence also having properties as Grahi. By the virtue of this property, it is widely used to treat diarrhoea and dysentery. It causes heaviness when used in excess and may cause constipation. It mitigates Vatadosha, increases Kapha and Pitta. Consumption of curd accelerates digestion (Agni), stimulates taste buds and acts as an appetizer. Modern science has focused on preparation curd from milk. It is obtained by process of coagulation of milk (Curdling).