Dadih or
dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously.
Dadih is commonly served as
ampiang dadih, or other dishes. The microbiota found in
dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid
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Dadih or
dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously.
Dadih is commonly served as
ampiang dadih, or other dishes. The microbiota found in
dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in
dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized
dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of
dadih. These problems impede the development of
dadih production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in
dadih production, and incubator development to accelerate the fermentation period.
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