NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
78
Fig. 27.—A culture from liver pus. Unstained. It shows the variation in form and size
of amœbae.
Fig. 28.—(Free hand sketch not drawn to scale). Unstained. It shows the phases of the
stage of encystment of the amœba. The observations were made on a single amœba growing
on agar. (a) 12 noon, 15th November 1909. Normal encysted form. ( b) 2-40 P.M. Bud of
protoplasm extruded ; movements inside cyst active. (c) 2-44 P.M. Larger portion of
protoplasm extruded. (d) 2-48 P.M. The empty "case" of chitinous material with a small
aperture through which the amœba (e) has escaped.
Fig. 29.—A culture from the stools of a case of dysentery. Stained by iron hæmatoxylin.
It shows karyokinetic nuclear division.
Plate III.
Fig. 1 .—Section of stomach of cat in a case of natural amœbic infection described in the
Report, page 22. (A) Depression in mucus coat ; the amœbæ are seen to have a dark centre sur-
rounded by a clear peripheral zone. The invasion is early and the amœbæ have not extended
beyond the mucus layer. (B), (C), (D), and (E) Mucus, sub-mucus, muscular and serous coats
of the stomach. Stained by methylene blue eosine. X (70).
Fig. 2 .—A portion of the affected mucus coat of above under a higher power. The amœbæ
are seen to be filled with red blood corpuscles, which stain red with eosine ; the red cells are
contained in the endoplasm, the well defined clear ectoplasm is seen surrounding the endoplasm.
The nucleus is placed at the boundary between the ecto—and endoplasm, its chromatine is
arranged in a ring at the periphery ; a nucleolus is seen in the centre of the nucleus. ( X 390).
Fig. 3.—A section of the large intestine of a fatal case of amœbic dysentery in man.
An account of the intestinal lesions in dysentery is given in the Report, page 35. The figure
shows a portion of the greatly thickened middle coat of the large intestine (the characteristic
lesion of amœbic dysentery). In this thickened layer (A) a part of a well circumscribed area of
cellular infiltration is seen, and at the wall of this " focus " two typical amœbic forms (B) are
observed ; these are readily detected by their large size and the characters of the nucleus.
(Stained by iron hæmatoxylin and eosine). ( X 460).
4.
5.
1 0 .
11.
16.
20.
23.
24.
22.
25.
26.
29.
27.
28.
Fig 2. x 390.
Fi g. 3. x 460.
Vol. XXII, Part I
March, 1952
The
Indian Journal of Veterinary Science
and
Animal Husbandry
Issued under the authority
of
The Indian Council of Agricultural Research
Annual subscription
Rs. 6 or 9s. 6d.
Price per part
Rs. 2 or 3s.
PUBLISHED BY THE MANAGER OF PUBLICATIONS, DELHI.
PRINTED BY THE GOVERNMENT OF INDIA PRESS, CALCUTTA, I
1952
ICAR . 6. XXII.
830
CONTENTS
Vol XXII, Part I
(March, 1952)
The Publications Committee of the Indian Council of Agricultural Research, India
takes no responsibility for the opinions expressed in this Journal
Original articles
STUDIES ON Dahi. I. INTRODUCTION
AND HISTORICAL REVIEW
STUDIES ON Dahi.
II. GENERAL
SURVEY OF THE QUALITY OF MARKET
Dahi
STUDIES ON Dahi. III. TAXONOMY
OF THE LACTIC ACID BACTERIA OF
Dahi (WITH PLATES I-III)
REDUCTION IN MILK YIELD IN INDIAN
DAIRY CATTLE BY ARTHOPOD
INVATION AND ITS CONTROL
CLIMATE
AND
ANIMAL
HEALTH
I. SEASONAL VARIATIONS IN THE
PULSE RATE, RESPIRATION RATE,
BODY TEMPERATURE, BODY WEIGHT
AND HAEMOGLOBIN IN NORMAL INDIAN
CATTLE (WITH ONE TEXT-FIGURE)
Abstracts
H. Laxminarayana and K. K. Iya
H. Laxminarayana, V. K. N.
Nambudripad, N. V. Lakshmi,
S. N. Anantaramiah and V.
Sreenivasamurthy
H. Laxminarayana, V. K. N.
Nambudripad, V. Lakshmi-
narasim, S. N. Anantaramiah,
Y. Sreenivasamurthy and K. K.
Iya
B. C. Basu, C. M. Sen Gupta and
P. Balarama Menon
D. N. Mullick and N. D. Kehar
Page
1
13
27
51
61
69
CONTENTS
VOL. XXII, PART II
(June, 1952)
The Publications Committee of the Indian Council of Agricultural Research,
India, takes no responsibility for the opinions expressed in this Journal
Original articles
SEASONAL VARIATIONS IN SEMEN QUALITY,
AND HAEMOGLOBIN AND CELL VOLUME
CONTENTS OF THE BLOOD IN BULLS
(WITH PLATES IV-V)
EFFECT OF MUSCULAR EXERCISE ON SEMEN
PRODUCTION
SEASONAL VARIATIONS IN ' REACTION-TIME '
AND SEMEN QUALITY OF SHEEP (WITH
ONE TEXT-FIGURE)
COMPOSITION OF MILK OF INDIAN ANIMALS
III. FREEZING POINT, LACTOSE AND
CHLORIDE CONTENT OF MILK SAMPLES
FROM DIFFERENT FARMS IN INDIA
GEOGRAPHICAL DISTRIBUTION AND SEA-
SONAL INCIDENCE OF MAIN CONTAGIOUS
DISEASES AMONG BOVINES IN THE PUN-
JAB FROM 1944-45 TO 1949-50 (WITH
THREE TEXT-FIGURES)
STUDIES ON THE MANGE MITES OF LIVE-
STOCK IN INDIA
THE PHARMACOLOGY OF GIGANTIN (WITH
PLATES VI-X)
D. P. Mukherjee and P. Bhatta-
charya
S. S. Prabhu and S. Guha
D. D. Shukla and P. Bhatta-
charya
Noshir N. Dastur, C. S. Dhar-
marajan and R. Venkates-
wara Rao
Tulsa Ram
B. C. Basu, P. Balarama Menon
and C. M. Sen Gupta
V. Rathnasabapathy and V.
Iswariah
PAGE
73
93
109
123
135
143
151
Reviews
EMBRYOLOGY OF THE PIG
ARTIFICIAL INSEMINATION AND ANIMAL
PRODUCTION
161
161
Vol. XXII. Part II
June, 1952
The
Indian Journal of Veterinary Science
and
Animal Husbandry
Issued under the authority
of
The Indian Council of Agricultural Research
Annual subscription
Rs. 12 or 20sh.
Price per part
Rs. 3 or 5sh.
PUBLISHED BY THE MANAGER OF PUBLICATIONS, DELHI.
PRINTED BY THE GOVERNMENT OF INDIA PRESS, CALCUTTA
1953.
ICAR. 6. XXII. 2.
830.
CONTENTS
VOL. XXII, PART III
(September, 1952)
The Publications Committee of the Indian Council of gricultural Research,
India, takes no responsibility for the opinions expressed in this Journal
Original articles
FIELD APPLICATION OF ARTIFICIAL INSE-
MINATION IN CATTLE-1
SEASONAL VARIATION IN 'REACTION-
TIME' AND SEMEN QUALITY OF
GOATS
SEASONAL VARIATION IN HAEMOGLOBIN
AND CELL-VOLUME CONTENTS IN
RAMS AND GOATS (WITH TWO TEXT-
FIGURES)
AVIAN SALMONELLOSIS—STUDIES ON /SAL-
MONELLA GALLINARUM (WITH
PLATES XI-XVI)
GEOGRAPHICAL DISTRIBUTION AND
YEARLY AND SEASONAL INCIDENCE
OF MAIN CONTAGIOUS DISEASES IN
THE MADHYA PRADESH (WITH FOUR
TEXT-FIGURES)
AN IMPROVED SALMONALLA ANTIGEN FOR
THE RAPID WHOLE BLOOD AGGLU-
TINATION TEST
CALOTROPIS-STANDARDISATION AND
BIOLOGICAL ASSAY (WITH PLATES
XVI-XIX)
P. Bhattacharya and S. S. Prabhu
D. D. Shukla and P. Bhattacharya
D. P. Mukherjee and P. Bhatta-
charya
S. B.V. Rao, S. Narayanan, D. R.
Ramnani and J. Das
N. C. Kaushash
S. B.V. Rao
V. Rathnasabapathy and V. Iswa-
riah
Abstracts
Reviews
Note
PAGE
163
179
191
199
209
217
225
231
234
238
Vol. XXII, Part III
September, 1952
The
Indian Journal of Veterinary Science
and
Animal Husbandry
Issued under the authority
of
The Indian Council of Agricultural Research
Annual subscription
Rs. 12 or 20s.
Price per part
Rs. 3 or 5s.
PUBLISHED BY THE MANAGER OF PUBLICATIONS, DELHI.
PRINTED BY THE GOVERNMENT OF INDIA PRESS, CALCUT
1953.
ICAR. 6. XXII. 3.
830
CONTENTS
VOL. XXII, PART IV
(December, 1952)
The Editorial Committee of the Indian Council of Agricultural Research, India,
takes no responsibility for the opinion expressed in this journal
ORIGINAL ARTICLES
The Nutritive Value of the Indigenous grasses
of Assam VI. The Grass Joy- Joha (Ischae-
mum rugosum Salisb) as a Cattle.
The Utilisation of Mango-Seed Kernel and
Jaman Seed Meal in a Simplified Poultry
Ration for Growing Chicken
Physiological Studies On the Blood of Domes-
tic Animals, III—The Normal Blood
Picture of the Kumaoni Bullock
The Buffalo—A Review
Causes of Variation in Birth Weight Of Egyp-
tian Cattle and Buffaloes
Regional Distribution of Tabanus Flies in
India and its Relationship to the incidence
of Surra (with Plates XX-XXI)
Bikaner Wool, A leading Carpet Wool, and its
Improvement
Types and Dimensions of Fiber Scales from
The Wool Types of Domestic Sheep and
Wild Life (with Hates XXII-XXIV).
B. K. Das and N. C. Mukher-
jee
S. Bose, B. M. Thakral and
S. Narayanan
V. N. Murty and N. D. Kehar
E. S. E. Hafez
A. A. Nasker and M. T. Ragab
B. C. Basu, P. Balarama
Menon, and C. M. Sen
Gupta
Gurbax Singh Mahal, Alex-
ander Johnston, and Robert
H. Burns
Gurbax Singh Mahal, Alex-
ander Johnston, and Robert
H. Burns
Abstracts
Review
PAGE.
239
247
251
257
265
273
293
305
321
331
Vol. XXII, Part IV
December, 1952
The
Indian Journal of Veterinary Science
and
Animal Husbandry
Issued under the authority
of
The Indian Council of Agricultural Research
Annual subscription
Rs. 12 or 20s.
Price per part
Rs. 3 or 5s.
PUBLISHED BY THE MANAGER OF PUBLICATIONS, DELHI
PRINTED BY THE GOVERNMENT OF INDIA PRESS, CALCUTTA, INDIA,
1953
ICAR. 6. XXII. 4.
830
ERRATA
Indian Journal of Veterinary Science and Animal Husbandry, Vol. XXII, Part II,
June, 1952
Page
111
113
115
117
119
128
Line
Folio Heading
„
„
„
„
„
For
D. P. Mukherjee and
P. Bhattacharya
„
„
„
„
„
Read
D. D Shukla and P. Bhattacharya
„
„
„
„
„
ERRATA
Indian Journal of Veterinary Science and Animal Husbandry, Vol. XXII, Part IV.
December 1952.
Page
Contents
249
253
253
378
301,303,311,
313,315,317,
and 319
303
Line
Under original arti-
cles, 3
Folio Heading
Table II, Col. 4
Table II, Col. 4
13 from bottom
Folio Heading
12 from bottom
For
as a Cattle
Thakur
3.69 ±15.24
38.5±4.42
11, T, Orientis Walher
Burns
1040
Read
as a Cattle Feed
Thakral
369 ±15.24
385±4.42
11, T. Orientis Walker
Burns
1940
MGIPC–M–28 AR/52–3-6-53=1,535.
ORIGINAL ARTICLES
STUDIES ON DAHI*
I. INTRODUCTION AND HISTORICAL REVIEW
By H. LAXMINARAYANA AND K. K. IYA, Indian Dairy Research Institute,
Bangalore
(Received for publication on 8 January 1951)
DAHI (Sanskrit: dadhi) is an important fermentation product of milk used in
this country since times immemorial as an article of diet, as a refreshing
beverage and as an intermediary in the manufacture of desi butter and ghee. It
has received great prominence in Hindu religious rites and numerous references to
dahi can be found in the Vedas and other ancient Hindu scriptures. It also finds
extensive use in the Ayurvedic system of medicine [Dutt, 1877]. As early as the
second century A.D., the sages Charka and Sushruta [Kaviratna, 1922 ; Bhisha-
gratna, 1907] described the nutritive value and therapeutic properties of dahi.
Dahi is prepared by the lactic fermentation of milk. While the coagulum
obtained by souring whole milk is generally called dahi, the term lassi is used to
denote either a similar product made from skim milk or the popular drink prepared
by beating dahi into a homogenous liquid. The liquid remaining after dahi is
churned and the butter removed, is often called lassi, chass or mattha, and is thus
different from butter milk, which is the by-product obtained from the churning
of cream in the manufacture of creamery butter.
Fermented milks
Dahi may be regarded as the Indian counterpart of Yoghurt, Kefir, and other
fermented milk preparations called by a variety of local names in different countries.
Most of these fermented milks are stated to have originated in the south-eastern
parts of Europe, the Middle East, India and other Asiatic countries, where the
tropical or sub-tropical conditions necessitated the preservation of milk from under-
going rapid spoilage by proteolytic and gas producing organisms; conversion of
milk into a sour product by lactic acid fermentation offered the best means for the
purpose. Accordingly, milk obtained from various species of animals, e.g., cow,
camel, ewe, mare, buffalo and reindeer, has been utilised in this form since the
earliest ages. Various methods of providing favourable conditions for the desired
type of fermentation have been in vogue, e.g., (i) addition of previously soured
milk or a small piece of decaying vegetable or animal matter to establish a pre-
ponderance of lactic acid organisms in the milk, (ii) holding milk at high tempera-
tures to permit natural souring to take place as a result of the action of organism
*Investigations carried out under a Research Scheme financed by the Indian Council of Agricul-
tural Research, New Delhi
1
2
STUDIES ON DAHI : I. INTRODUCTION
[Vol. XXII, Part I
derived from the utensil or atmosphere, or (iii) use of containers like skin bags, the
unclean surfaces providing the requisite contamination of milk-souring organisms.
In actual practice the fermentations are brought about by a mixture of organisms
due to the primitive methods followed in the preparation of fermented milks. The
numerous fermented milk preparations of different countries can be divided into
two broad groups, namely, one in which acid production by lactic acid bacteria
is the principal feature, with little or no alcohol formation, and the second in which
alcoholic fermentation by yeasts plays an important part along with lactic acid
fermentation. Some of the important fermented milks prepared in different parts
of the world are indicated in Table I.
TABLE I
Fermented milks in different parts of the world *
Name of
fermented
preparation
Name of country
where it is
used
Kind of milk used
Distinctive
characteristics
Principal organisms
taking part in the
fermentation
(a) Predominantly lactic acid fermentation with little or no alcohol production
Yoghurt (Bulgarian
milk)
Mazun
Gioddu
Huslanka
Skyr
Tarho
Mezzoradu
Taette
Piimae
Saya
Kefir
Koumiss
Pauira
Bulgaria
and
Turkey
Armenia
Sardinia
E. Carpathians
Iceland
Balkans
Sicily
Scandinavian
countries
Finland
Far Eastern coun-
tries
Cow's
buffalo's,
sheep's, or goat's
milk (pasteurised
or
partially
evaporated)
Cows,
buffalo's
or goat's milk
Cow's milk (raw)
Skim milk
Raw milk
A thick curdled milk;
highly acidic ; con-
tains little or no
alcohol
....
Slimy consistency
do.
Considerable amount
of gas (CO 2 ) and
proteolysis
Mainly lactic acid bacteria
L. yoghurt, L. bulgaricus
and S. thermophilus
L. bulgaricus, L. yoghurt,
S. lactis, yeasts and
Oidia
S. lactis var. hollandicus
do.
S. lactis and lactobacilli
(b) Alcoholic fermentation in addition to the usual lactic acid production.
Caucasus, Southern
Russia
Siberia,
Southern
Russia
Central
Asia
Lapland
Cow's, sheep's or
goat's milk
Mare's milk (raw)
do.
Many cauliflower like
grains present in a
goat skin bag used
for fermenting the
milk;
alcohol
flavour
Preliminary acidic and
later alcoholic fer-
mentation (alcohol
concentration up to
3 per cent); efferves-
cent do.
S. lactis, S. kefir, L, casei;
Saccharomyces
kefir;
lactose
fermenting
torulae ; contaminants
such as E. coli A.
cloacae, B.
subtilis,
etc. are also found
L. bulgaricus, torulae
(lactose
fermenting),
B. lactic acidi
do.
* Rogers [1916], Gasser [1931], Corminboeuf [1933], The Associates of Rogers [1935], Tanner [1944]
March, 1952]
H.
LAXMINARAYANA
AND
K.
K.
IYA
3
TABLE I—contd.
Fermented milks in different parts of the world—contd.
Name of
fermented
preparation
Kuban
Leben .
Kaelder-milk
Urda
Skuta or (Whey
champagne)
Busa
Name of country
where it is
used
Southern Russia
Egypt
Norway
Carpathian moun-
tains
Chile
Turkestan
Kind of milk used
Pasteurised milk
Cow's, goat's or
buffalo's milk
Boiled milk
Sheep's milk
Whey
Distinctive
characteristics
Slimy and alcoholic
Large quantities of
lactic acid (2.5 per
cent) and alcohol
(0.5.1.0 per cent)
' Sparkling whey'
Alcoholic
Alcoholic
Principal organisms
taking part in the
fermentation
L. lactis var. hollandicus,
L. bulgaricus and yeast
Lactic acid bacteria,
yeasts and mycoderma
Ropy milk organism
Lactose fermenting yeasts
and Latic acid bacteria
Lactose fermenting yeasts
and lactic acid bacteria
do.
The first group is typified by Yoghurt (also called Yoghourt, Yaourt or Bulgarian
milk) made in Bulgaria and Turkey, where it is one of the most popular fermented
milk drinks. It is thick, curdled milk, which is decidedly acid and contains little
or no alcohol. In this Product, the fermentation is usually brought about almost
exclusively by lactic acid bacteria, which have now been identified as Streptococcus
thermophilus, Thermobacterium yoghurt (Orla Jensen) and Lactobacillus bulgaricus
[Rosell, 1933 and 1935]. These organisms by their combined activities bring about
the rapid coagulation of milk. While the streptococci initiate the fermentation
and are also responsible for the pleasant flavour associated with this product, the
lactobacilli produce high acidity (1.0 to 2.0 per cent or even more). Yoghurt is
made from either pasteurised or partially evaporated cow's milk, or in some cases
from sheep's, goat's or buffalo's milk. In addition to the organisms which produce
a lactic acid fermentation, there are also some peptonising bacteria present which
produce a partial proteolysis of the casein [Harvey and Hill, 1948]. Occasionally
a mild alcohol flavour is produced by certain lactose fermenting Saccharomyces
[Rettger, 1923 ; Corminboeuf, 1932].
Tarho (Balkans), Mazun (Armenia), Gioddu (Sardinia), Mezzoradu (Sicily)
Huslanka (East Carpathians) and Skyr (Iceland) are stated to be products similar
to Yoghurt; their fermentations are caused by high acid-producing rods resembling
L. bulgaricus [Gasser, 1931; Corminboeuf, 1933]. Other organisms found in them
include large rods resembling Yoghurt bacilli, yeasts, torulae and Oidia. It is
stated that the leaves of certain plants like butter-wort are used as inoculum for
1A
6
STUDIES ON DAHI: I. INTRODUCTION
[Vol. XXII, Part I,
some Mycoderma species) and fungi which are frequently present in sour milk
products as the acidic environment is favourable for their growth. The yeasts
produce smaller or larger amounts of alcohol together with carbon dioxide by the
fermentation of lactose or its break-down products, glucose and galactose. Various
types of fungi, of which species of Oidium are perhaps most frequently encountered,
may cause secondary fermentations associated with the decomposition of casein
and fat. Members of the genus Bacillus (aerobic spore-formers), butyric acid
bacteria and coliform organisms are frequently responsible for the development of
off-flavours, gassiness and other defects in the product and they are to be regarded
as undesirable contaminants in fermented milk preparations.
Some data available regarding the composition of a few fermented milks are
presented in Table II.
TABLE II
Chemical composition of some fermented milks
–––
Yoghurt
Kefir
Leben 3
Tarho 4
Taettce 1 (6 Weeks old)
Koumiss 1
(separated
cow's milk).
Koumiss 1 (mare's milk)
Water
73.69
88.2
to
89.0
86.23
88.25
88.04
83.93
91.53
Total
solids
26.31
. .
13.77
11.75
. .
. .
. .
Fat Protein
Lactose
(Figures are in per cent)
7.20
2.8
to
3.3
3.38
1.40
3.36
0.85
1.27
. .
. .
4.74
. .
2.84
2.02
1.91
9.40
1.7
to
2.9
3.15
4.50
3.67
3.11
1.25
Ash
1.38
. .
0.69
0.85
0.65
0.44
0.29
Lactic
acid
0.80
0.60
to
0.90
1.69
2.00
1.44
0.80
1.01
Alcohol
0.20
0.6
to
1.1
. .
0.37
0.37
2.65
1.05
Carbon
dioxide
. .
. .
. .
. .
0.60
1.03
0.88
1 Gasser [1931]
2 Voitkevich [1934]
3 Gaigues[1928]
4 Gratz [1930)
Therapeutic and nutritional significance of fermented milks
The popularity of fermented milks amongst many peoples is due to their reputed
therapeutic properties as well as nutritional significance, in addition to their use as
refreshing beverages. They also offer a means of preserving milk in a suitable form
for human consumption over longer periods than is possible with sweet milk. The
importance of dahi and lassi for the maintenance of health and in the treatment of
gastrointestinal disorders has been long recognised in India. Both Sushruta and
March, 1952]
LAXMINARAYANA
AND
K.
K.
IYA
9
TABLE III
Chemical composition of dahi
—
Water
Fat
Protein
Lactose
Ash
Calcium
Phosphorus
Lactic acid
dahi
(per cent)
85—88
5—8
3.2—3.4
4.6—5.2
0.79—0.75
0.12—0.14
0.09—0.11
0.5—1.1
Lassi, skimmed
milk
(per cent)
90—91
0.05—0.10
3.3—3.5
4.7—5.3
0.7—0.75
0.12—0.14
0.09—0.11
0.5—0.1
Lassi butter
milk
(per cent)
90—91
0.1—1.0
3.3—3.5
4.7—5.3
0.70—.75
0.12—0.14
0.09—0.11
0.5—0.1
The composition of butter milk has also been studied by Ranganathan and
associates [1937], Ranganathan and Narasimhamurthy [1938] and Chitre and Pat-
wardhan [1945]. These workers have also compared the amount of certain vita-
mins contained in fresh milk with those in curdled milk made from it.
Microbiology of dahi
As in Yoghurt, lactic acid fermentation is the basis underlying the production
of dahi but the information available regarding the microbiology of dahi and the
nature of fermentations taking place is very meagre. Chatterjee [1910] was perhaps
the first worker to isolate a lactic acid organism from dahi, which closely resembled
the high acid producing lactobacillus included in the L. caucasicus group and which
he named Streptothrix dadhi. Ram Ayyar [1928, a] described a similar organism
predominating in dahi prepared during hot weather. According to him, dahi pre-
pared in winter was less sour and the curdling organism was found to be a short rod
occurring in pairs and similar in appearance to starter streptococci. Yeasts of the
torula type were always found associated with both types of lactic acid organisms
and were considered to be responsible for imparting a peculiar flavour to the product
and for peptonising the curd slowly. They did not appear to form any alcohol.
In a subsequent communication [Ram Ayyar, 1928 b] .this worker described a
lactose-fermenting yeast occurring in some dahi samples, which was able to produce
ethyl alcohol up to two per cent. Joshi and Ram Ayyar [1936] isolated a strepto-
coccus from dahi which was capable of curdling milk quickly and also producing
good aroma (combining the characteristics of S. lactis and S. paracitrovorous) and
they suggested the name S. lactis aromaticus for it. A similar organism was isolated
from dahi by Karnad [1939] which was called S. diacetyl aromaticus in view of its
ability to produce up to one per cent of lactic acid together with high amounts of
3
March, 1952]
H.
LAXMINARAYANA
AND
K.K.
IYA
11
and proper utilisation of the starters for obtaining good quality dahi and (d) stan-
dardize the technique of dahi manufacture. For convenience, the results of the
investigation are presented in four parts (parts. II, III, IV and V) of the series.
The first one deals with the qualitative survey of the available types of market
dahi; the second one pertains to the isolation and taxonomical classification of
lactic acid bacteria associated with dahi; the third one deals with the detailed
biochemical studies on 'the pure cultures of dahi organisms; and the last one des-
cribes the preparation and utilisation of starters for different purposes and
standarization of technique of dahi manufacture.
ACKNOWLEDGMENTS
This investigation was sponsored and financed by the Indian Council of Agri-
cultural Research to whom the authors express their deep sense of gratitude. They
also wish to thank Dr K. C. Sen, D.Sc., F.N.I., Director of Dairy Research, for the
facilities offered at the Indian Dairy Research Institute, Bangalore, during the course
of this investigation and for his keen interest in the work.
REFERENCES
Agricultural Marketing Adviser, Ministry of Agriculture, Government of India [1939]. Brochure
on the Marketing of Milk in the Indian Union, Manager of Publications, Delhi
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