Dahi or curd means the product obtained from pasteurised or boiled milk by souring, natural or otherwise, by a harmless lactic acid culture or other harmless bacterial culture may also be used in conjunction with lactic acid bacteria cultures for souring. Dahi may contain added cane sugar. Dahi shall have the same minimum percentage of milk fat and milk solids-not-fat as the milk from which it is prepared.
Where dahi or curd is sold or offered for sale without any indication of class of milk, the standards prescribed for dahi prepared from buffalo milk shall apply.
Milk solids may also be used in preparation of this product.
Manu says
Hi what is % of water content in curd according to fssai standards. Here people are selling curd under the name skimmed butter milk.
Dr. Saurabh Arora says
Dear Manu the act says that
you can read it here http://foodsafetyhelpline.com/2013/03/dahi-or-curd/
and the composition of milk is here – http://foodsafetyhelpline.com/2013/03/milk/