Dahi is one of the world's oldest fermented dairy products. Emerging between 3000 and 2000 BCE, this traditional curd was already recognized for its digestive properties long before science discovered probiotics.
Made by fermenting warm milk with natural cultures,dahi offers a creamy texture and remarkable benefits. In Ayurveda, it balances doshas and promotes digestion.
· Raita: mixed with vegetables and spices to complement spicy dishes
· Marinades: tenderizes meat in tandoori chicken
· Breakfast: with fruits and honey
· Desserts: base for sweet and fragrant shrikhand
Ghee (from Sanskrit "ghr" meaning "to shine") appeared during the Vedic period. More than just clarified butter, it's a sacred product used in religious rituals and Ayurvedic medicine.
The ancestral process guarantees quality and authenticity: Fermentation of milk into dahi, churning to extract butter and slow cooking to obtain golden ghee
Its high smoke point (250°C) makes it perfect for high-temperature cooking. It enhances curries, parathas and dal, while being essential in desserts like ladoos and halwa.
Modern innovation: Bioprox lactic cultures allow for authentic traditional ghee taste with consistent quality and no off-notes.
Originating from Punjab 3,000 years ago, lassi blends yogurt and water to create a refreshing and nourishing drink. It comes in sweet versions (mango, rose, saffron) and savory ones (cumin, masala).
· Optimal hydration through electrolytes
· Natural probiotics for intestinal flora
· Rich in calcium
· Facilitates digestion according to Ayurveda
Lassi is omnipresent in Indian culture: offered to deities, served at weddings, and shared during festivals like Holi.
Chaas (Indian buttermilk) differs from Western buttermilk. Prepared by diluting yogurt with water and seasoned with salt, cumin, and coriander, it's a light and digestive beverage.
· Probiotics for intestinal microbiome
· B vitamins andessential minerals
· Low in calories
· Restores electrolytes after exercise
Uses: Served with meals to aiddigestion, consumed after spicy foods, or used as a base for marinades and soups.
Probiotic curd represents the evolution of millennial dahi. Enriched with specifically selected bacterial strains (Lactobacillus acidophilus, Bifidobacterium), it combines authenticity with scientifically proven benefits.
· Balanced intestinal flora
· Strengthened immune system
· Improved nutrient absorption
· Production of vitamins K and B12
· Positive effects on mental well-being (gut-brain axis)
Maintaining authenticity while guaranteeing quality and safety represents a major challenge. Advanced lactic cultures provide concrete solutions:
· Selected strains reproducing traditional flavors
· Predictable and reproducible fermentation
· Probiotic stability during storage
· Reduction of taste defects
Indian dairy products : dahi, ghee, lassi, chaas, and probiotic curds, embody 5,000 years of nutritional wisdom. This millennial tradition remains more relevant than ever, combining taste pleasure, health benefits, and biotechnological innovation.
Whether you produce traditional or innovative specialties, Bioprox supports you with:
· Authentic cultures for traditional flavors
· Customized solutions adapted to your needs
· Expert technical support to optimize your processes
· Continuous innovation in dairy biotechnology
Explore our full range or contact our experts in India: Veerappan Nachiappan & Sudeep Kumar
📧 info@bioprox.com | 🌐 www.bioprox.com | 🩵 Follow Bioprox Cultures
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