Dr. J. B.PrajapatiNAMRATA JAYENDRABHAI PARMAR2017-05-232017-05-232010http://krishikosh.egranth.ac.in/handle/1/5810012081The present study was planned to survey the traditionally and commercially made dahi and also to isolate and characterize Lactic Acid Bacteria from the traditionally made dahi samples. Samples were drawn from 3 commercial and 4 traditional dahi manufacturers and were subjected to microbiological, physicochemical and sensory evaluation.enDairy MicrobiologyStudySTUDIES ON MARKET QUALITY OF DAHI WITH SPECIAL EMPHASIS ON PRESENCE OF LACTIC CULTURESThesis