Dadhi

Dadhi (nomen Sanscriticum: scriptura devanagari दधि) est iogurtum sicut in India fieri solet. In India hodierna dadhi vel iogurtum e lacte boum, caprarum, bubalorum provenit. Linguis vernacularibus Indicis iogurtum Hindice दही , Tamulice தயிர்  appellatur.

Dadhi ope bacteriorum Lactococci lactis, Streptococci diacetylactis, S. cremoris aliorumque producitur, atque interdum ope specierum quae ad iogurtum traditionis Turcici seu Bulgarici adhibentur (Lactobacilli delbrueckii subsp. bulgarici et Streptococci thermophili.

Lingua Sanscrita dadhi iam millennio II a.C.n. carminibus Rigvedae saepe commemoratur, postea et libris classicis medicis Carakasaṃhitā (fortasse saeculi III) et Suśrutasaṃhitā (fortasse saeculi IV) necnon carmine didactico Aṣtāngahṛdayasaṃhitā (fortasse saeculi VI).Aṣtāngahṛdayasaṃhitā 5.29-30 versio Anglica: Of sour digestion and taste, constipating, heavy, (and) warming (are) curds [viz., dadhi]; (they are) destructive of wind (and) generative of fat, sperm, strength, phlegm, hemorrhage, (gastric) fire, and cutaneous swellings. (As they are) appetizing, (they are) commended in anorexia, cold irregular fever, catarrh, and strangury; skimmed, however, in dysentery.

Dadhi in fabula populari Buddhistica quadam, in Jātaka servata, refertur, ubi cibus nutritivus salutarisque necnon magicus esse praetenditur.Jātaka 186 Versio Anglica interretialis

Religione Hinduica dadhi in mixtura rituali pañcagavya ("quinque producta bovina")Śivapurāṇa 1.16.111-112 versio Anglica et categoria mythica pañcāmṛta ("quinque alimenta immortalia") comprehenditur; religione Iainorum inter quattuor lacticinia enumeratur.

 Notae 

 Bibliographia 

 Historica


 A. A. Macdonell, A. B. Keith, Vedic index of names and subjects (Londinii: Murray, 1912) vol. 1 p. 338, vol. 2 pp. 477-478
 Om Prakash, Economy and food in ancient India. Part 2: Food. Dellii: Bharatiya Vidya, 1987; 1a ed., titulo Food and drinks in ancient India (1961) pp. 37-38, 174


 Anthropologica
 Mahadev L. Apte, Judit Katona-Apte, "Religious Significance of Food Preservation in India: milk products in Hinduism" in A. Riddervold, A. Ropeid, edd., Food conservation (Londinii: Prospect Books, 1988) pp. 89-96
 Ranjita Rai, H. Nakibapher Jones Shangpliang, Jyoti P. Tamang, "Naturally fermented milk products of the Eastern Himalayas" in Journal of Ethnic Foods vol. 3 (2016) pp. 270-275

 Microbiologica
 Samia Afrin et al., "Physical, chemical and microbiological qualities of dahi collected from Bogra and Mymensingh district of Bangladesh" in Asian-Australasian Journal of Bioscience and Biotechnology vol. 1 (2016) pp. 134-140
 M. M. Sarkar et al., "Chemical and bacteriological quality of popular Dahi available in some selected areas of Bangladesh" in Bangladesh Journal of Animal Science vol. 41 (2012) pp. 47-51
 H. N. J. Shangpliang et al., "Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan" in Frontiers in Microbiology (1 Februarii 2017)

 Praecepta
 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) p. 331 ("Nepal: Dahi")

 Nexus externi 

 "Dahi: An Ayurvedic View Of Yoghurt" apud Alandi Ayurveda "Dadhi: 22 definitions" apud Wisdom Library K. N. Sreeja, Dietetics and culinary art in ancient and medieval India: a study with special reference to Bhojanakutuhala'' (dissertatio 2016 Universitatis Calicutensis)

Categoria:Iogurtum
Categoria:Ars coquinaria Indica