Traditional Indian Fermented Dairy Products: A Probiotic Powerhouse for Health and Innovation

Traditional Indian fermented dairy products are rich sources of probiotics and bioactive compounds, offering diverse health benefits including antimicrobial, antioxidant, antidiabetic, and cholesterol-lowering effects. Products like dahi, lassi, shrikhand, and regional variants such as mishti doi and chilika curd are embedded in local traditions and diets. Lactic acid bacteria (LAB) play a key role in enhancing safety, shelf life, and functional properties through bioactive metabolite production. Despite their potential, much remains unexplored at the microbial and molecular levels. Integrating scientific research with industrial application can elevate these traditional products in global functional food markets while preserving cultural heritage.