Dadhi

[thumb|Dadhi (iogurtum Indicum) sicut in patera fictilis in [Manipur offertur]]
**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).

Dadhi in fabula populari Buddhistica quadam, in *Jātaka* servata, refertur, ubi cibus nutritivus salutarisque necnon magicus esse praetenditur.

Religione Hinduica dadhi in mixtura rituali *pañcagavya* ("quinque producta bovina") 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