This standard prescribes the types, requirements and the methods of sampling and test for DAHI.
This standard covers DAHI obtained by lactic fermentation through the action of single or mixed strains of lactic acid bacteria or by lactic fermentation accompanied by alcoholic fermentation by yeast from milk with or without additions as specified under 3.2. This standard does not include milk coagulated by the addition of acids, milk coagulating enzymes, etc.