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  Most common as well as traditional dairy based product. Curd, locally known as Dahi, is consumed widely all over the world. Curd falls under the category of fermented dairy product, produced from heat treated milk after inoculation with certain Lactic Acid Bacteria (LAB) in the form of starter culture.  Dahi is produced from heat treated milk after inoculation with certain species of lactic acid bacteria added to milk in the form of starter culture.  Lactic acid bacteria multiply, grow and produce lactic acid, acetic acid, and carbon dioxide by utilizing available lactose in milk. Some bacteria use citric acid of milk to produce certain volatile organic compounds mainly diacetyl, which is mainly responsible for flavor of Dahi.  Judicious combination of acid producing and flavour producing microorganisms in the starter helps in the production of Dahi with a firm body and good flavour. Due to its rich nutritional profile and high consumer demand, it is commercially produced to meet the

Overview of Butter Butter is a dairy product containing up to 80% butterfat which is solid when chilled and at room temperature. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. Butter consists of butterfat, milk proteins and water. According to PFA rules (1976), table or creamery butter is the product obtained from cow or buffalo milk or a combination thereof, or from cream or curd obtained from cow or buffalo milk, or without the addition of common salt and annatto or carotene as colouring matter. The specifications of butter as defined by PFA are as follows: ü   It should be free from other animal fats, wax and mineral oils, vegetable oils, and fats. ü   It should not contain any preservatives except common salt. ü   It should not contain any colouring matter except annatto or carotene. ü   It must contain not less than 1.5 per cent by weight of curd, and not more than 3 per cent by weight of common salt. ü   Total