Topics:
Animal Refresher, Dairy Science
Type of Lal Dahi from Eastern India
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Question (English)
'Lal Dahi', popular in the eastern region of India, is which type of dahi?
- Sweetened dahi ✓ Correct
- Salted dahi
- Plain stored dahi
- Sour dahi
Explanation:
Correct Answer: Sweetened dahi
Lal Dahi (also called Misti Dahi or Payodhi) is a sweetened dahi, famous in the eastern region of India, especially in West Bengal. It is prepared by adding 6.25% cane sugar to milk before fermentation.
Types of Dahi
- Sweet/Sour dahi: Made with 0.5–1% starter (previous day's dahi or buttermilk); slightly acidic.
- Sweetened dahi (Misti Dahi / Lal Dahi / Payodhi): Famous in West Bengal; 6.25% cane sugar added; reddish-brown colour due to caramelization of sugar during heating — hence the name 'Lal' (red) dahi.
Classification of Indian Dairy Products
- Concentrated whole milk products: Khoa, Basundi, Kheer, Kulfi
- Coagulated milk products: Dahi, Srikhand, Paneer, Channa
- Clarified butterfat products: Makhan, Ghee, Lassi
Why Other Options Are Wrong
- Salted dahi → a savoury variant, not Lal Dahi.
- Plain stored dahi → no sugar added; would not give the characteristic colour or sweetness.
- Sour dahi → fermented longer for higher acidity; not Lal Dahi.
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