*3.3.4 Lassi*

*Lassi* also known as buttermilk from an Indian perspective and is one of the popular lactic-fermented milk-based beverages in the Indian subcontinent, which is consumed predominantly during hot and warm seasons. It is a by-product obtained during the desi butter preparation from *dahi* by churning. It is also made by crushing

**Figure 3.** *Mishti doi (courtesy: Babs projects).* the set *dahi* with the agitator and adding the required amount of water, sugar, or salt and flavor compounds. Rangappa and Achayya in 1974 [72] stated that the composition of each *Lassi* differs mainly due to the variety of milk used, the amount of dilution made while churning, and the efficiency of fat removal. A typical composition of *Lassi* includes water 96.2%, fat 0.8%, protein 1.29%, lactose 1.2%, lactic acid 0.44%, ash 0.4%, calcium 0.6%, and phosphorus 0.04%. To extend the shelf life of *Lassi* beyond 6 days 0.03–0.35% sodium metabisulfite must be added and stored at 37°C. The sulfur flavor developed by the preservative can be masked by adding 0.07–0.09% crushed ginger and 0.5–0.7% salt [73]. The preservative effect of nisin in improving the shelf life of *Lassi* has been studied, wherein *Lassi* could be stored for 32–48 h at 30°C with the addition of Nisaplin at a concentration of 200–500 IU/ml, while the stability was 8–10 days when stored in a refrigerator [74]. In order to increase the therapeutic value of *Lassi*, the method of preparation has been standardized using probiotic culture of *Lactobacillus* acidophilus along with Streptococcus thermophilus to obtain a desirable flavor in the final product (**Figure 4**) [75].
