*3.3.3 Mishti doi*

*Mishti doi* also called as *lal dahi* or *payodhi* is most popular in eastern India. It is a blend of sweet *dahi* that usually appears as a light brown color and has a firm texture with a cooked or caramelized flavor. There are two types of formulations have been recognized for the preparation of *Mishti doi* [70]. One combination involves the use of *Streptococcus salivarius* ssp. *thermophilus, Lactobacillus acidophilus* and *Lactobacillus delbrueckii* ssp. *Bulgaricus,* and the other formula are on *Lactobacillus* acidophilus, Lactococcus lactis ssp. *Lactis*, and *Saccharomyces cerevisiae*. Microbiological study of market samples of *mishti doi* showed the presence of yeast such as *Saccharomyces*, *Candida,* and *Rhodotorula*, as well as the LAB such as *Lactobacillus, Lactococcus,* and *Streptococcus*. Protease peptone, a trace protein of milk, plays a key role in imparting the brown color to the product (**Figure 3**) [71].
