Dairy Product by Lactic Fermentation of Standardized Milk

A coagulated product obtained from pasteurized or boiled standardized milk by lactic fermentation is:

Correct Answer: Yoghurt

Yoghurt is a coagulated product obtained from pasteurized or boiled standardized milk by lactic fermentation. It is a Western-origin fermented milk product, distinct from Dahi (Indian curd).

Yoghurt vs. Dahi

• Yoghurt: Made from pasteurized/boiled standardized milk; specific starter cultures (Streptococcus thermophilus + Lactobacillus bulgaricus); coagulated product with controlled acidity.
• Dahi: Indian curd; made with 0.5–1% starter (previous day's dahi or buttermilk); not necessarily standardized milk; traditional method.

Classification of Indian Dairy Products

• Concentrated whole milk: Khoa, Kheer, Basundi, Kulfi
• Coagulated milk products: Dahi, Srikhand, Paneer, Channa
• Clarified butterfat products: Makhan, Ghee, Lassi

Why Other Options Are Wrong

• Shrikhand → a semi-soft sweetish-sour product made from dahi by straining whey; secondary fermented product.
• Channa → obtained by acid coagulation of hot milk and drainage of whey; not by lactic fermentation.
• Lassi → desi buttermilk (by-product of butter churning); not a coagulated fermented milk.