Das, BKele, VDDas, ARana, KPRani, RAdil, S.2025-08-132025-08-132025-05Das B, Kele VD, Das A, Rana KP, Rani R, Adil S.. From Tradition to Innovation: A Review of Misti Dahi (Sweetened Curd) as a Probiotic-Rich Functional Dairy Product . European Journal of Nutrition and Food Safety. 2025 May; 17(5): 84-932347-5641https://imsear.searo.who.int/handle/123456789/253248Misti Dahi, also referred to as Mishti Doi or Lal Dahi, is a traditional sweetened fermented dairy product that originates in Eastern India. It is prepared by fermenting caramelized milk using native starter culture. Traditionally, it is prepared using buffalo or cow milk, caramelized sugar, and indigenous starter cultures, yielding a product characterized by a firm texture, distinct caramel flavor, and potential probiotic properties. In fermentation, a lactic acid bacterium (LAB) plays a crucial role in, enhancing shelf life, sensory attributes, and probiotic value. With growing consumer interest in functional and traditional foods, Misti Dahi is being explored for industrial production and innovation. With growing consumer interest in functional and traditional foods, Misti Dahi is being explored for industrial production and innovation. Recent advances include the use of specific probiotic strains, sugar-replacement strategies, fiber fortification, and incorporation of plant-based ingredients to improve its health benefits and market appeal.Misti dahidairy productmilk productsfermentationlactic acid bacteriumJournal ArticleIndiaParul Institute of Technology, Parul University, Vadodara - 391760, IndiaParul Institute of Technology, Parul University, Vadodara - 391760, IndiaParul Institute of Technology, Parul University, Vadodara - 391760, IndiaParul Institute of Technology, Parul University, Vadodara - 391760, IndiaCollege of Dairy and Food Technology, Agriculture University, Jodhpur, Rajasthan, IndiaParul Institute of Technology, Parul University, Vadodara - 391760, India.