Revised Standard from Last Update.

1. SCOPE

1.1 This standard prescribes the types, requirements and the methods of sampling and test for Dahi. It covers Dahi obtained by lactic fermentation through the action of single or mixed strains of lactic acid bacteria with or without additions as specified under 5.2 and 5.3.

1.2 This standard does not include milk coagulated by the addition of acids, milk coagulating enzymes, etc

2. REFERENCES

The standards listed in Annex A contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of these standards.